Richie’s Deli and Pizza

17 05 2012

Let the battle continue.  This is proving harder than I expected as most of the trucks have boarded up shop for the summer.  Richie’s is one of the most popular food stands on campus, and I have yet to figure out why.  Most of what I have ever ordered there has been mediocre and the service isn’t incredible.  How did Richie’s do in my grilled cheese battle?  Not great.

20120517-131440.jpgOverall appearance: 8 Not toasted quite enough–too much white
Overall taste: 6 It was quite tasteless, even with the ham added in.
Size: 8 Not too big, not too small.
Greasiness: 5 Not enough! Did they grill it without butter? It was SO dry. Dryer than E & E’s.
Cheese (quality and quantity): 6 Tasteless and not very much in there. But maybe they under-compensated because I asked for ham.
Carbohydrate Delivery System: 6 Average white bread that was barely toasted.
Price: 5 $3.75 because I ordered ham. A regular grilled cheese would have been $3 and would have been way to much for the quality.
Extras: 8 None included but I ordered ham for an extra $.75. Two slices of really cheap ham.
Service and timing: 7 Not very friendly and I had to wait a while, I think because lots of people had placed advanced orders.
Accuracy of order: 9 It was almost a lower score. They gave my sandwich to someone else but caught their mistake as she was walking away.

Total score: 68

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Loews Hotel conference lunch

4 11 2011

There were at least a few hundred people at the conference lunch I went to today, and it was surprisingly tasty. The first course was a pumpkin soup.

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A bit thin and luke warm but I finished it.

Next up was a cold chicken and quinoa salad main course. Pretty delicious–tender chicken and flavorful salad.
The salad greens were nice and fresh and had a spicy kick to them.
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Apple cake for dessert. I loved the autumn-themed dishes.
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The servers were a little brusque, but they were serving hundreds of people.





Chris’ Taco Stand

24 06 2011

There’s an unassuming truck parked outside of the Fox School of Business called Chris’ Taco Stand. Before you see it you’ll smell the grilled meat wafting from the tiny metal box that Chris stands in all day.  Chris cooks everything fresh and to order.  He makes his own salsas and sides and offers a nice selection of Mexican sodas and juices.  I’ve eaten here twice this summer, and plan to go back to sample the rest of his menu.

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On my first visit, I tried the chicken taco.  Everything about this was fresh and tasty.  The soft corn tortillas barely contained the generous portions of fresh veggies and chicken.  I thought I’d miss cheese or sour cream, but I think it would have overwhelmed the ingredients.

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On my next visit, I ordered the carne asada quesadilla and a Mexican apple cider soda called Sidral.

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The quesadilla was bigger than my hand and bursting with skirt steak, cheese and veggies.  The cheese stayed gooey and warm the whole time I ate it and there was a piece of steak in every bite.  Dare I say this, but there was actually a bit too much meat for me in this quesadilla, and the chunks of steak a bit big.

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This was delicious, but on a hot day it was a tad heavy, and the lighter taco would have been a better choice.

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The Sidral was light and bursting with flavor, and it felt a bit naughty to drink out of a glass bottle on campus.

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Chris assured me he’d be around all summer, a time when a lot of the trucks shut down until the students return in the fall.  I assured Chris I’d be back to sample everything from his menu.  And in my next post on Chris’ Taco Truck, I’m hoping to report on where his meat comes from, as I am trying hard to be a locavore.





Inspiration

8 06 2009

I was inspired yesterday.  I’ve been eating crap lately and my body was craving freshness! 

Breakfast: Omelet made with two eggs, one whole scallion, two mushrooms, three slices of tomato, a touch of Parmesan cheese, and a sprig of dill.

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Lunch: Pesto

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two small hand fulls of herbs (I used basil, sage, and dill)

2 cloves of garlic

1/2-3/4 cup of parmesan cheese

squeeze of lime juice

1/4 cup of slivered almonds

olive oil (pour until you get a nice consistency–maybe 1/2 cup)

Dinner: pork chops with swiss chard, kale, mushrooms, and dill





The Green Truck

17 06 2008

There is a new phenomenon in North Philadelphia: The Green Truck, a lunch truck that serves organic, local, inexpensive, and delicious fast food. I recently went for lunch with some coworkers and was so pleasantly surprised with the service, quality, and price of the food that comes out of this truck parked out side of the student center at 13th and Montgomery Aves.

The concept originated between a veteran truck owner whose business was stalling and a Fox business student, and since they teamed up, business has been booming for The Green Truck.

The menu is extensive and affordable. For lunch, you can get a combo meal for $4.50 that includes a pita sandwich, side of sweet potato fries, and an iced green tea. I got the hummus pita and I really felt like I was eating herbs and veggies from my own back yard. It was bursting with flavor–a little messy, but only with balsamic vinegar, not oil–and the combinations of sweet, savory, and salty, went perfectly together.

I thought that the sweet potato fries were just a tad bit soggy, but I really enjoyed the break in monatony from the typical greasy side of fries (usually in a styrofoam container) that comes with most lunch combos at other trucks.

The iced green tea was refreshing and not too bitter. I’m pretty sure they added just a touch of sweetener to it, which I don’t usually like in my tea, but it was so small that it was barely noticeable.

Click here to read more about The Green Truck and how it is eliminating the carbon footprints that come from North Philadelphia.