It's not every day you find a Cornish hen in your curry. Actually, its not every day you find chicken in stateside Thai spots that isn't of the dull boneless-skinless variety. Circles has plenty of that at both it's locations, but at their Northern Liberties outpost (812 N. 2nd St.), you can order the Southern Islam Massaman Curry, a mouthful starring a crispy-skinned braised poussin charged with cardamom, cloves, bay and mace. The moist, delicate bird makes a pretty presentation, and the mix-ins of elegantly slender carrots, grilled roasted pearl onions and unbelievably good (I can't overstate this enough) fingerling potatoes give this curry a puttin'-on-the-ritz feel. I had it last week, and I don't think I'll ever order anything else from Circles again. Eat this immediately.
When we last left former Fish chef, Mike Stollenwerk, he had just started cooking at Branzino BYOB in Rittenhouse. That was, like, three weeks ago.
He's since resurfaced as the chef of the newly renamed Headhouse Crab & Oyster Co. (117 South St.) Owner David Ralic confirms it's not just a consulting position: "He is our full-time chef," Ralic told Meal Ticket via email. Check out the new menu, relaunching soon, after the jump. Fish fans will recognize the lobster grilled cheese.
In where-will-we-get-our-$100-a-pound-jamon-Iberico-now news, Jose Garces has eliminated the retail counter at Garces Trading Company (1111 Locust St.). In its place, an 18-seat full bar opening this Saturday. Old-world wines, a German-and-Belgian-focused beer selection and cocktails will complement a separate bar menu broken into three categories: meatballs, mozzarella and antipasti. The bar is an interesting turn for GTC, which caused a minor kerfluffle when it opened with an attached PLCB wine shop. The bottle boutique remains, and guests will be able to BYO with $15 corkage.