26 W State Street
Media, PA 19063
(484) 443-8441
Website
Alas, my beloved Plumstead Inn is no more, and with the closing of a legend, there is always a bitter taste in my mouth. That bitterness was exacerbated by the fact that the first couple of times I tried to scout the replacement, there were people spilling into the street waiting in line. Although I had to admit, they did an amazing job with the renovation.
The first thing I had to order were the wings. You think you can come in and beat out the king of Media wings (although the Plummy REALLY started phoning in the food for the last couple of months)? Well let's see. The wings are kind of spendy (around $10 an order) for eight. They come in a brown butter hot sauce. Did I mention they were confit-ed (braised) in duck fat and then deep fried?
The sauce is electric orange, and I loved it. One bite, and I was swooning. The meat was so well rendered that it easily pulled away from the bone, leaving little fat, just unctuous fowl. The skin was crispier than it looks, and the sauce was just divine. Rich, spicy and deep, the brown butter had the staying power on the wings, and the hot sauce brought just the perfect amount of heat.
Chives added some herbaceous zing, while the house-made blue cheese was among my favorites I remember – it had that slightly sweet tinge that comes with quality blue cheeses. Was not expecting this level of when I got to my old haunt. I was a victim of deliciousness. Look at the way the meat pulled away from the bone.
I also had to try the brick oven pizza, so I went with a Picante. Coppa, soppressata, basil, San Marzano Tomato Sauce, Fior Di Latte, and Calabrian chiles on a thin crust flatbread type of pie.
The Fior Di Latte made fantastic pizza cheese. It browned nicely and had a stretchy, creamy bite with more flavor than traditional mozzarella. The coppa and soppressata (two of my favorites of the Italian cured meats) added salt and fat, and the hidden chilies gave occasional bites of spice.
If anything I would say the toppings were a bit sparse, but the dough could not support too many ingredients so it was understandable. I love the way the meat curls at the edges after a trip to the oven. Crispy and greasy, I was a big fan.
Media, PA 19063
(484) 443-8441
Website
Alas, my beloved Plumstead Inn is no more, and with the closing of a legend, there is always a bitter taste in my mouth. That bitterness was exacerbated by the fact that the first couple of times I tried to scout the replacement, there were people spilling into the street waiting in line. Although I had to admit, they did an amazing job with the renovation.
The first thing I had to order were the wings. You think you can come in and beat out the king of Media wings (although the Plummy REALLY started phoning in the food for the last couple of months)? Well let's see. The wings are kind of spendy (around $10 an order) for eight. They come in a brown butter hot sauce. Did I mention they were confit-ed (braised) in duck fat and then deep fried?
The sauce is electric orange, and I loved it. One bite, and I was swooning. The meat was so well rendered that it easily pulled away from the bone, leaving little fat, just unctuous fowl. The skin was crispier than it looks, and the sauce was just divine. Rich, spicy and deep, the brown butter had the staying power on the wings, and the hot sauce brought just the perfect amount of heat.
Chives added some herbaceous zing, while the house-made blue cheese was among my favorites I remember – it had that slightly sweet tinge that comes with quality blue cheeses. Was not expecting this level of when I got to my old haunt. I was a victim of deliciousness. Look at the way the meat pulled away from the bone.
I also had to try the brick oven pizza, so I went with a Picante. Coppa, soppressata, basil, San Marzano Tomato Sauce, Fior Di Latte, and Calabrian chiles on a thin crust flatbread type of pie.
The Fior Di Latte made fantastic pizza cheese. It browned nicely and had a stretchy, creamy bite with more flavor than traditional mozzarella. The coppa and soppressata (two of my favorites of the Italian cured meats) added salt and fat, and the hidden chilies gave occasional bites of spice.
If anything I would say the toppings were a bit sparse, but the dough could not support too many ingredients so it was understandable. I love the way the meat curls at the edges after a trip to the oven. Crispy and greasy, I was a big fan.
And although it continues to pain me that the Plumstead is gone, I can say I am pleasantly surprised by Brick & Brew and it's likely I'll be back to sit outside and enjoy the leisure that surrounds Media, PA.
No comments:
Post a Comment