ACME will also be vacating this shopping center, when their lease expires in March 2011. Current plans are to remodel the entire space to house 9 smaller retail locations. No word yet on whether any of them will be restaurants.

Whole Wheat Baguette

South Philly Italian bakery Carangi Baking Company has recently opened at 1556 Lancaster Ave. in Paoli, bringing a wide variety of freshly-made breads, pizzas, stromboli and other Italian specialties to the ‘burbs.

On our first trip, we tried a whole wheat baguette, which was insanely fresh, and had a flaky, crunchy crust and a wonderfully light interior. It was great both as a sandwich holder and dipped in olive oil with dinner. All the breads looked spectacular, though most are, in the Italian tradition, made with exclusively white flour. We also tried the decadent ricotta cannoli in chocolate-dipped shells, which certainly rivals any cannoli we’ve had. La Colombe coffee is served (also available for whole bean purchase); the espresso we tried was not spectacular, but still one of the better ones we’ve had on the Main Line.

chocolate-dipped cannoli (a little roughed up from the trip home)

Carangi also offers Sicilian-style pizza in a variety of flavors, including tomato pie, several types of Stromboli, such as broccoli rabe, roasted peppers & cheese, plus a variety of breakfast treats including pepper and egg sandwiches, bagels and assorted muffin varities. All the food is take-out only, as there is no seating inside.

Our only complaint about Carangi is the hours — they close on the early side (6pm weekdays), and are closed completely on Mondays.

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Carangi Baking Co Mainline
1556 Lancaster Ave, Tredyffrin, PA
(610) 648-9393‎
http://carangibakery.com (Philly location only)

The menu will be based on regional European cuisine prepared with locally sourced American ingredients. Says Kremin, “I cook with the freshest, local ingredients that have been prepared in a simple, approachable and familiar way, so that our guests will want to visit and dine with us frequently without spending a lot.”

Floret’s 90-seat lounge will offer hors d’oeuvres and small plates along with a selection of original burgers and salads to pair with specialty drinks, craft beers and wines. The 150-seat restaurant will feature steak frites, fish pommes soufflé and numerous other market and seasonal additions such as a house cassoulet, Amish raised chicken coq au vin, braised lamb shanks, chicken liver crostini, lasagna al forno and vegetarian shepherd’s pie.

The name “Floret” is inspired in part by the 1986 movie, Jean De Florette, which was filmed in Provençe. This classic French film starred Gerard Depardieu and Yves Montand, (born Ivo Livi) in Mansummano Terme near Florence, Italy.

Floret will honor all Pond party contracts as well as gift certificates sold under the Pond/Cassis name.

Floret | 175 King of Prussia Road | Radnor, PA | 610-293-9411| floretrestaurant.com (coming soon)

Sometimes cultural epicenters sprout up in unlikely places. Take Wooster Street in New Haven, Connecticut, for example — absent any previous knowledge, one wouldn’t expect to find arguably the best pizza in the world here, but one does. Similarly, Newtown Square, PA happens to have a mile-long stretch of Rt 3 in that houses three of the best Italian-style roast pork sandwiches anywhere. Because Philadelphia is famous for these sandwiches (much like NYC is famous for pizza), it is not all that surprising to find a good pork sandwich in the suburbs — but 3 great ones in one mile? It’s odd for sure, but we aren’t complaining.

All three are slightly different, but excellent in their own way, and we haven’t been disappointed with any of them. Here’s a little more info on each:

Luigi and Giovanni’s

L & G make our favorite sandwich of the three — a whole pig is de-boned, seasoned with six fresh herbs, and roasted (with skin intact for extra flavor) overnight in a brick oven rotisserie, then pulled/chopped and mixed with an Italian-style gravy. The cooking method for this pork renders the fat slowly, creating meat that is tender, juicy and extremely flavorful. Pulling the meat instead of slicing it gives it a texture more like Carolina Barbecue, which is perhaps what makes this sandwich extra tasty. Once the meat is ready, a Sarcone’s-style sesame semolina roll is scooped (to remove excess insides, if desired), layered with sharp provolone and house-made roasted red peppers, and piled high with steaming pork.

These sandwiches are available on the patio outside Luigi and Giovanni’s Italian Market (located just off Rt 3 on Chapel Rd.) on weekends only, until they run out. Chicken cutlet and Italian sausage sandwiches are also available. Though it is mostly a takeout business, there are a few small tables available if you just can’t wait for sandwich bliss.

Cut Above Deli

The Roast Pork Italiano (pictured above), similar to Luigi and Giovanni’s, is served with provolone and sweet roasted peppers. Cut Above’s pork is thin-sliced in a more traditional manner, however, creating a different texture. Thinly sliced garlic is slipped into the folds of the meat, plenty of Italian spices are mixed in and it’s all piled on a freshly delivered Sarcone’s roll, resulting in an extremely flavorful sandwich.

Cut Above offers a wide variety of other Italian-style hoagies and hot sandwiches, all on that great Sarcone’s bread.

Soprano’s Deli and Catering

On the final Saturday of every month, Soprano’s Deli offers freshly-roasted porchetta sandwiches with sharp provolone and your choice of broccoli rabe and/or roasted peppers. (Interestingly the only of the three that offers rabe, the traditional Philly topping to Roast Pork Italian. It may be possible to get at the other places — I have not asked because I prefer peppers.) The pork itself is chopped into chunks and served in gravy. Though we prefer the L&G sandwich, Soprano’s wins our pick for the best atmosphere: Picture walking into an Italian grandmother’s kitchen during the holidays, with regulars sitting around sipping espresso and eating from an endless spread of food. Service is prompt and friendly, but I honestly felt like I was at someone’s house, not a restaurant. It’s a shame they don’t serve porchetta more often, though there is an extensive menu of other hoagies and Italian dishes to choose from for the rest of the month.

Websites:

• Luigi and Giovanni’s
• Cut Above
• Soprano’s

It continues to amaze us that while everyone else is scaling back during this economy, WIN keeps expanding. How can they ensure high quality across all the brands? Didn’t a successful local restaurant team already try the multi-tiered restaurant in the Maia space and fail? How will WIN fare with a non-Asian theme?

You’ll have to wait until at least Spring 2010 to find out — though we always like to pad at least one more season on the projected times.

Shipyard's Pumpkinhead Ale

One of the great things about Fall is the arrival of all kinds of pumpkin beers. Brewed with real pumpkin (usually) and the spices associated with pumpkin pie, these beers are best enjoyed on a chilly October or November day.

Of course, living in Pennsylvania, where it is required to purchase a case of beer at the distributor, it can be intimidating shilling out $40 for a case of pumpkin beer you’ve never tried. A few years ago, I purchased a case of Buffalo Bill’s Pumpkin Ale, the first commercial pumpkin beer brewed, only to come home and find that I didn’t particularly care for it. So, in attempt to prevent you from having a similar experience, here’s a little bit of information about many of the pumpkin beers we’ve tried recently:

Bethlehem Pumpkin Ale
Bethlehem Brew Works, Bethlehem, PA
This beer has plenty of pumpkin and spice flavors, but is also nicely balanced. A great entry-level pumpkin for those not as familiar with the style.

Brooklyn Post Road Pumpkin Ale
Brooklyn Brewery, Brooklyn, NY
A solid choice. Well-balanced and medium-bodied, this beer features some nice pumpkin and pumpkin spice flavors, but never overwhelms to the point that it doesn’t still taste like a beer.

Dogfish Head Punkin’ Ale
Dogfish Head Craft Brewery, Rehoboth, DE
One of my favorite pumpkin ales — enough flavor that you know it’s a pumpkin, but not overwhelming. Though I’m not a huge hops fan, I think they help keep it tasting like a beer. 7% alcohol makes this a strong but tasty choice.

Fisherman’s Pumpkin Stout
Cape Ann Brewing Company, Gloucester, MA
A love for stouts and pumpkin beers had expectations sky high for this one, but the result was somewhat disappointing. It’s not a bad beer — it just didn’t taste much like pumpkin. Actually, the ginger and cinnamon flavors, mixed with the roasted malts of the stout, made for more of a gingerbread taste than a pumpkin one. Poured jet black, but the beer was relatively light in body for a stout. Very sweet up front, with a bit of hops to balance out the finish. Overall, an interesting one to try but nothing special.

Shipyard Pumpkinhead
Shipyard Brewing Co., Portland, ME
Light-bodied and fizzy, this is a Pumpkin Ale for light beer drinkers. Crisp up front, without much flavor, the pumpkin really doesn’t come in until the end. Slightly odd aftertaste. Refreshing (like water), but not overly memorable.

Southern Tier Pumking
Southern Tier Brewing Co., Lakewood, NY
A huge ale, this baby packs a 9% punch, but is one of the better tasting pumpkin brews around. It’s a sipping beer worth trying, especially if you can get it on draft.

Wild Goose Pumpkin Patch Ale
Wild Goose Brewing Co., Frederick MD
This is a smooth, easy-drinking ale, but I hardly tasted any of the pumpkin or spices. There was perhaps a faint hint of nutmeg, but if someone handed this to me and I didn’t know what it was, I’d never have guessed pumpkin. Perhaps a good entry-level beer for those who haven’t tried pumpkin ales in the past and are wary of something overpowering.

Weyerbacher Imperial Pumpkin Ale
Weyerbacher Brewing Co., Easton, PA
This huge beer smacks you in the face with pumpkin flavor and 8% alcohol! Great flavors, but not for the faint of heart.

Wolaver’s certified organic Will Stevens’ Pumpkin Ale
Otter Creek Brewing Co., Middlebury, VT
Very tasty brew. Hits you with real pumpkin flavor and a load of spice, then cools it off with a bit of hoppy bitterness. Perhaps could cut back on the spice a tad, but otherwise one of the more flavorful and interesting pumpkins I’ve had. Recommended!

We’ll post more as we try ‘em!

Rating: 3 silver spoons out of 5

Overview: Located near the Bryn Mawr train station, Tango offers solid food and beautiful surroundings. During the warmer months, the outside deck is also a great place to have a few cocktails and appetizers.

Food: Contemporary American with Mexican influence and specialties, the menu also focuses on re-imagined  comfort foods, including broccoli rabé with white beans, veal meatloaf with steamed broccoli and mashed potatoes, jambalaya (not, according to one of my dining companions, for the faint of heart) and chicken enchiladas. Tango also offers an extensive wine and cocktail list, including wines by the glass and bottle, house and fruit margaritas, and a variety of “mocktails,” non-alcoholic cocktails. Pitchers of either sangria or margaritas are always a favorite – especially on a warm evening, sitting out on the deck.

Both the dinner and drink menus are extensive, and having been to the restaurant a number of times, we have been able to try a variety of things. On our most recent visit, we started with gazpacho, the soup of the day, and Mexican chicken spring rolls. My dining partner let me have a quick bite of his gazpacho before he scraped the bowl clean and it was quite good: light, refreshing and with just the right amount of spicy zing. The chicken spring rolls were also tasty, with the mild queso fresco adding the perfect amount of creaminess to balance the spicy chicken. However, the dough was a bit undercooked and, as such, a few bites of the spring rolls were gummy.

In carnivorous moods, we both decided to order steak. I opted for the rib eye with mashed potatoes, sugar snap peas and (the real draw) gorgonzola-onions. While my steak was cooked well, I was disappointed by the gorgonzola onions. Though some were sweet, creamy, and flavorful, the rest were burnt and inedible.  My snap peas, however, were perfect: crisp, sweet, buttery, and happily cleaned of strings and stems. My dining partner chose the grilled New York strip steak with Dijon mustard and roasted garlic butter, steamed broccoli, and shoestring fries. This dish was by far the winning one: the perfectly cooked and seasoned steak was complimented by the rich, tangy and smoky-sweet sauce; the shoestring fries were crisp and salty; though under-seasoned, the broccoli fresh and tasty.

Though we were both too full for dessert, I couldn’t resist taking a peek at the menu: crème brulee, cheesecake, and the always decadent warm chocolate soufflé were very tempting. For those who do opt for dessert, I highly recommend the soufflé: rich, not too sweet, and oozing with warm chocolate, it’s always a favorite. Tango also offers good, strong coffee and delicious after dinner drinks.

Service: The staff at Tango is always friendly and helpful, though not as knowledgeable about the food and beverage selections as the staff at Nectar (also owned by Tango’s proprietor).

Ambiance: Housed in the former  Bryn Mawr train station, the restaurant is truly beautiful. Though the cozy main dining room with its warm color palette and stone fireplace is wonderful, my favorite area of the restaurant is the Train Room. With leather booths and velvet curtains, Tango creates the feel of being inside of a posh dining car, a feeling that is heightened by the trains speeding past the windows. Everyone I’ve taken to the restaurant is awed by the room.

Value: Appetizer range from $4.50 – $14.00, entrées from $13.00 – $27.00. Portion size is very generous, making Tango a very decent value.

Details:

# of times we’ve eaten there:  5+
Reservations:  Yes, by telephone
Hours:  Monday – Thursday: 11:30am – 9:30pm; Friday: 11:30am – 10:30pm; Saturday: 12pm – 10:30pm; Sunday: 11:30am – 8:30pm
Bar:  Yes
Payment:  Cards
Website:  http://www.tastetango.com/

This is a bit of a disappointment for espresso fans, as It’s a Grind had the best of the chain stores. Saxby’s isn’t horrible, but it lacks the richness and depth of IaG.

When we arrived at The Handcrafted Cookie Company in Phoenixville, it was about a half-hour before their official opening time, but owner Chad Williams had put out the “OPEN” sign and was getting ready for what was turning out to be a glorious late-summer Friday evening. Just a few seconds after we walked in, a local workman eagerly strode through the door and exchanged what seemed like a familiar greeting with Williams. “Every time I walk by, I gotta check to see if you are open,” he grinned, and ordered a few cookies. His enthusiasm to be there only stoked our very own expectations for the trip. Cookies? Handcrafted? What more does one need?

Located in a small storefront of Main Street in downtown Phoenixville, The Handcrafted Cookie Company was opened in early 2009 by husband-and-wife team Chad and Theresa Williams. THCC’s main draw, of course, is the cookies, which are baked daily and served fresh. The chocolate chip cookies, which are crispy on the edges and gooey within, and contain a decadent amount of chocolate in each bite, are enough to keep us coming back again and again, but are also just the beginning of THCC’s cookie selection. Among those we sampled were the “Chocolate Hotties”, where little kicks of fiery jalapeno are put into a rich chocolate cookie, then mellowed by the coolness of smooth, white chocolate chips; the “Roof Raisin’ Oatmeal”, which contained fresh roasted pecans, sweet dried cranberries, and red and golden raisins wrapped in a warm and delicately spiced oatmeal cookie; and the “Nutty Irish”, a sugar cookie filled with warm, crunchy walnuts, toasted oats and rich, creamy Baileys Irish Cream. All were excellent — our only complaint was that we didn’t have room to try all 16 flavors. Though not every variety is available each day, Chad will gladly bake you up a fresh batch if you don’t see your favorite. (While we were there, a woman, who was eating a dish of ice cream, actually came in and ordered a half-dozen gluten-free chocolate chip cookies, which she promised to return for in about 15 minutes.)

Thankfully, because it would be impossible to try all the great varieties in one sitting, THCC sells raw, frozen cookies for home baking. Each cookie is pre-shaped and sold by the dozen, allowing you to cook just one or a large batch as needed. Chad told us that the cookies should be good for about 6 months, so its easy to stock up with several dozen to enjoy over time — or, for those without willpower, next weekend! Cookies can be ordered online and shipped overnight to the Philly area, but we would certainly suggest a trip to the store. It’s a great little space, has some outdoor seating, and features organic fair-trade coffees (from Colorado’s Buena Vista Roastery) and teas (from Rishii) as well as a wide selection of all-natural sodas.

It should be obvious by now that Chad and Teresa are committed to providing high-quality, all-natural ingredients, and nowhere does that shine through more than the cookies themselves. A quick glance at the ingredient list illustrates how much care and thought is put into each and every recipe decision. Some highlights include: Wuthrich sweet-cream butter, Celtic sea salt, organic eggs, whole spices ground fresh in the store, freshly squeezed and zested citrus fruits, organic dark chocolate chips, and Singing Dog organic vanilla extract. After Chad gushed over his choice of vanilla for a minute or so, I couldn’t help give him a hard time. “Who gets that excited about vanilla?”, I laughed. “It’s an extremely important ingredient — it gives a ton of flavor!” he retorted. Who was I to argue?

All kidding aside, passion for each individual ingredient, even the vanilla, is what helps differentiate THCC. By focusing on all-natural ingredients, handcrafted recipes, organic, free-trade beverages, and through a genuine commitment to sustainable business practices (THCC uses post-consumer materials and encourages customers to recycle and compost trash), The Handcrafted Cookie Company is both a great place to enjoy delicious cookies and a wonderful addition to the local community!

More info, menus, and online ordering: http://www.thehandcraftedcookiecompany.com/
Become a fan of THCC on Facebook

(While you’re at it, become a fan of Main Line Dine on FB too)

We don’t have any further details, though one might guess a simplification of the menu would be among minor changes to the place. If you’ve been, comment below.