LaBan's Chat: Beard nominees; BYOs with a worthy steak

Here is an excerpt from Craig LaBan's online chat:

Craig LaBan: First, a big congrats goes out to all the local chefs and restaurateurs who were nominated as national semifinalists for James Beard Foundation Awards: Vernick Food and Drink (best new restaurant); Marc Vetri (outstanding chef); Vetri (oustanding service); Fountain Restaurant (outstanding service); Franklin Mortgage & Investment Co. (outstanding bar program); Andre Chin and Amanda Eap, Artisan Boulanger Patissier (outstanding pastry chef); Stephen Starr (outstanding restaurateur); rising star chefs of the year: Joe Cicala (Le Virtu), Christopher Kearse (Will BYOB); best chef Mid-Atlantic: Pierre Calmels (Bibou), Sylva Senat (Tashan), Marcie Turney (Barbuzzo), Brad Spence (Amis), Lee Styer (Fond), Konstantinos Pitsillides (Kanella), Joey Baldino (Zeppoli). Each is among 20 semifinalists in each category, to be narrowed to 5 on March 18. Not a bad showing.

Reader: Are there any BYOs in the city that offer a great steak? I have some bottles crying out for red meat but all of the steak houses are full bar.

C.L.: That's an excellent question. But for the moment, I'm drawing a blank. The bistec alla Fiorentina at Melograno (do they still do it?) is always worthy. Chatters, any other ideas?

Reader: Sadly, Melograno seems to have changed the steak to a strip, rather than the original (and much better) rib eye. I think the picanha steak at Koo Zee Doo is pretty amazing. And speaking of picanha, the Picanha Grill on Castor Ave. offers a pretty great option to overload on beef, while indulging in BYO wine. And Cochon often has a good steak. And then there's that hanger steak at Bibou.

C.L.: Thanks, Jeff - these are all excellent suggestions. KZD is one of my favorites, for sure. And I much prefer unassuming Picanha to the flashier Brazilian churrasco chains downtown.

Reader: +1 for the steak at Koo Zee Doo but you also need to try the Duck Rice there.

Reader: L'Angolo often has a great veal chop on special. Not a steak but I bet it would hold up great to a big red.

C.L.: I'd drink a Barbaresco or Amarone with that.

Reader: I had lunch last week at SayCheesePhiladelphia on Drexel's campus (a personal favorite of mine). I was curious if you've ever been/your thoughts, and the food truck culture in general and its quick rise in this area, and any trucks that really shouldn't be missed.

C.L.: I've written about this (and chatted about) the rise of the Philly food truck considerably over the last couple of years. And yes, it is totally exciting. SayCheese is one of the ambitious new generation of trucks, and I've been. Enjoyed it enough, but it was early - and I was really hoping for some finer cheeses between the bread. I know they work hard to keep prices in check for the college crowd, and I also think they've amped up their culinary ambitions a bit since my last visit, so I definitely need to check back. As for new trucks worth considering, I really liked my meal at Street Food, also on the Drexel campus at 33d around Arch - lots of eclectic, hand-spun flavors. Gotta give Spot burger truck a shout-out, too. Easily one of the better burgers in town.