Porchetta di Testa

Porchetta di Testa

A few weeks ago, my girlfriend/Little Chef Claire swung by our local favorite Di Brunos to pick me up a little treat. She didn’t know what she was going to get me, but she knew that she wanted to pick up something amazing.

She asked our usual clerk for a recommendation; knowing my fondness for organ meat and the noble swine he picked a combination of Porchetta di Desta and Pecorino Romano. Claire picked up just enough for a few sandwiches and surprised me on an already lazy day off.

The porchetta was delicious; fatty, salty and full of texture. Tongue, cheek, ears, snout, meat and fat…. Offalgood.com describes it perfectly: “Translation a pigs head that is boned out then marinated for 2 days with rosemary and garlic rolled and tied then braised for 14 hours in a sous vide bag at 200 degrees to keep it all together.”

And made a few blocks from our house? Great choice.

Thick cut sourdough bread, honey mustard, cheese and meat. Lightly grilled with a pinch of milled garlic on the crust and it made for a very welcome lunch. That’s why she’s my little Chef!

Adsum Philadelphia

Foie Gras Poutine at Adsum

Adsum opened on July 14th just off South Street in Philadelphia.
A friend messaged me about their foie gras poutine appetizer yesterday morning; 20 minutes later I was showered and headed that way to sample a combination of two of my favorite foods. My little Chef Claire joined me, and we walked in a little after 1pm.

We were, for the entirety of our meal, the only customers in the restaurant. That said, the staff was extremely pleasant, our waitress helpful and very attentive and the overall ambience nice. I can imagine that dinner there will get a lot more crowded, particularly with a kitchen that stays open until 1am.

I ordered the foie poutine appetizer; the portion was small compared to what I’m used to with poutine and easily triple the price. But the foie gras that topped it probably had a lot to do with that. The fries were seasoned perfectly, the duck liver melted in my mouth and the gravy was excellent. The cheese curds could have been better; when I bite into a cheese curd I want a little resistance and these were a bit too soft. But they’re a rare commodity in Philadelphia, so I’ll cut them some slack.

Claire ordered the Pierogi. Tasty, fried just right with a smoked bacon foam on top. The caramelized onions really stood out and it was finished with a nice herb garnish. The dinner size plate comes with four plump pierogi (which Wikipedia just informed me is the plural usage).

The menu has a few offerings that I’ll be back to try; the bone marrow plate, fresh salt & vinegar ChicharrĂ³ns, PBR BBQ pork belly and the KFC style sweetbreads, and fried oysters with a pickle juice remoulade all sound like they’ll be worth the visit.

Adsum’s concept seems to be hipster/haute; classic ingredients like sweetbreads, foie gras and pork belly made new with the indie generation in mind. The PBR BBQ sauce being the prime suspect for my theory. That said, the menu looks great and despite somewhat eyebrow raising pricing, I’ll certainly be back for more.

Appetizer: 9/10
Entree: 7/10
Price: $$

Adsum
700 South 5th Street
Philadelphia, PA 19147
(267) 888-7002