Tuesday, December 1, 2015

Weekend must-tries: Block parties, duck rolls, garlic bombs

Bainbridge Street Barrel House and The Trestle Inn head outside.

Weekend must-tries: Block parties, duck rolls, garlic bombs

Peking Duck summer rolls from Mi Dac Ky.
Peking Duck summer rolls from Mi Dac Ky.

Two bars will take their scene outside for Memorial Day weekend.

The Trestle Inn launches its Friday Nite Backyard BBQ series at 11th and Callowhill Streets with free whiskey sour from 5 to 7 p.m. Food trucks will join the fun; tonight's guest is Yumtown and Good Phellas is up for next Friday.

Bainbridge Street Barrel House will have the 500 block of Bainbridge Street closed from 11 a.m. to 8 p.m. Sunday, May 26 for a block party boasting two dozen beers and Southern-style food ($5 a ticket). Dunk tank and Thunck Music, too. 

Duck duck... Say "Mi Dac Ky" really fast, and you hear "My Ducky." Vince Trang, who owns this new Vietnamese restaurant in New World Plaza at 6th Street and Washington Avenue New World Plaza, makes delicious Peking Duck banh mi (hoagies). He's just started making them into rolls (above): boneless Peking duck, duck liver pate, cucumber, carrots, jalapeños, cilantro, rice vermicelli and hoisin sauce inside rice paper. They're two for $3.50.


Taco time. Great happy-hour deals at Meritage (20th and Lombard Streets) from 5 to 7 p.m. Tuesday to Friday, capped by its $5 menu. The star is chef Anne Coll's signature Korean pork tacos, but you could also make a small meal out of the grilled kobe grape leaves and corn and crab fritters. Drink specials, too, including Sly Fox in a can ($3), a bucket o' Corona ponies ($10), and assorted $6 cocktails. P.S. Go on the early side; the Corona was a sellout.





Solo act. You want to be alone this weekend? Got eight bucks? Jake’s Sandwich Board in Washington Square West has the trick - a garlic bomb, named to TheDailyMeal.com's list of America's Best New Sandwiches for 2012. The roll gets a slathering of garlic spread, and is topped with rib-eye steak and melted provolone, more sauteed garlic, and  deep-fried, crunchy, battered whole garlic cloves. Share the sandwich, and you'll stink together.


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About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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