Skip to content

Sancho Pistola’s

14 April 2014


1stars19 W. Girard Ave. | 267.324.3530 | Fishtown | $$ | 10 Taps
@sancho_pistolas | |

To say that we were excited when the Jose Pistola’s crew decided to open their second location in Fishtown is an understatement.  The original has been in the top three of our Center City go-tos for quite a while thanks to the beer selection and food quality, and from the looks of things Sancho Pistola’s wasn’t going to be any different.  And on those two fronts, they absolutely deliver.

Everything about Sancho Pistola’s points to the place being an elevated version of Jose Pistola’s: it’s not as divey (the space is much more new and clean), the food is more refined, and the cocktails are interesting and delicious. The team behind the two places has always known the importance of having a great beer list, and that has not changed at the second location—and neither has the humor put into the menus.  The bottle list is far-reaching, and the tap selection always has something worth ordering.

The only downfall, however, is a big one—and the reason Sancho Pistola’s only received one star instead of a possible two stars.  The music, while often good, is way too loud for the small space, and makes conversation nearly impossible.  The first time we went—the second day they were open—we chalked it up to inexperience with the space and let it slide, even though there were three of us at the bar and the person on either end couldn’t hear the other.  The second time—two months later—and we still couldn’t hear each other speak.  There were six of us, and everyone being in on the conversation was a non-option.

That being said, if you’re a party of one or two and don’t mind yelling, the food and drinks make the place well worth checking out.  Hopefully brunch, which we haven’t been to (yet), is a bit more subdued.

ISOB Top Three:

Mole Meatball Steamed Buns: Dense little meatballs dripping with mole sauce inside perfectly puffy Korean-style steamed buns, served with a touch a pickled jalapenos, chipotle aioli, and guac.  As an appetizer, the tray of two buns is perfect, but as a meal, three or four orders would be even more perfect.  They can be slightly messy, but you’ll be glad to have some of the extra mole sauce to mop up with some steamed bun, or to wipe up with your finger, or to lick directly off the plate. A must-order.

Sancho Burger: A large patty piled with poblanos, onion, pickle, bacon, and chipotle aioli.  The pickles add a nice crunch and tang to the savory burger, and the poblanos and bacon make it similar to Royal Tavern’s, though not as spicy.  It might be nice to minus the bacon and put some of their awesome taco protein on there, but then again you can’t argue with bacon.  It comes with a pile of Pistola’s fries, which are excellent, and some extra aioli to dip them in.  When we ordered it, it was cooked a perfect medium rare.

Spicy Pork: You can get the spicy pork in a taco (with tomato, red onion, cilantro, and lime), or atop Pistola’s pile of nachos (with crema, tomato, refried beans, cilantro, jalapeno, onion, and “really expensive cheese”)—but the point is, you should get it.  The pork is succulent and the sauce is not only spicy, but tasty.  And the spice level is perfect: enough so you know the spice is there, but not so much that you have to pound water after each bite.  Even people who aren’t necessarily into spicy things will find the pork perfect, regardless of what it’s put atop.

Impressive Lineup for Taste of The Nation

11 April 2014


If you’re reading a blog about food and beer, it’s a pretty sure bet that you enjoy one or both of those things. There’s also a good chance that, unless you like torturing yourself reading about things you can’t have, you’d have a relatively easy time tracking down and affording the food you enjoy. Unfortunately, that’s not how it works for nearly 560,000 kids in Pennsylvania, which is where Share Our Strength’s No Kid Hungry campaign comes in. Taste of the Nation serves as an annual fundraiser to help end childhood hunger in America and to benefit the one in two children in Philadelphia who have been to a food pantry.

The fundraiser will take place on Sunday, April 27 from 6-9pm at Hotel Monaco, or 5-9pm if you go in for the VIP ticket—which you should, as some of the best chefs in the city will be donating their time and food to help support the cause, and an extra hour will only help sampling everything there is to sample. The VIP ticket will also let you sample from the Beef Tartare Smackdown sponsored by Creekstone Farms, as well as an invitation to and two drink tickets for the chef after party. Tickets are $95 for general admission and $145 for VIP.

The lineup of restaurants at the event, which is serious business, includes: Alla Spina, Avance, The Avenue Deli, Bar Ferdinand, Bistrot La Minette, Border Springs Lamb, Brauhaus Schmitz, Buddakan, Charcoal, Cherry Bomb Bus, Creekstone Farms, Devil’s Den, Fond, High Street on Market, Izumi, Lacroix, MilkBoy, Paradiso, Pennsylvania 6, Red Owl Tavern, Russet, Serpico, Serrano, Shake Shack, South Philadelphia Tap Room, Square 1682, Sweet Box, Taco Mondo, Townsend, The Twisted Tail, Valanni, Varga Bar, Vernick Food + Drink, and Will BYOB. Whew.

As you can see, there’s not much more that needs to be said to convince anyone to buy a ticket. But, in case you do need more convincing, there will also be silent auctions to benefit the cause, which will include an overnight stay at Hotel Monaco; a Philadelphia sports package with Sixers box seats, Union sideline tickets and signed Eagles photographs; an Uber gift card; a wine tasting for four at Penns Woods Winery; and restaurant dinners and gift cards.

In 2013, Taste of the Nation in Philadelphia alone raised $50,000 to help end childhood hunger, which can translate into up to 500,000 meals. Help them out once again this year, and help yourself to a great time while doing it. We hope to see you there. Get your tickets here.

Let the Countdown to Philly Beer Week Begin!

4 April 2014


As Philadelphia puts its long winter in the rearview and looks forward to summer, the best part of the warmer months looms ahead mere weeks away – Philly Beer Week. From Friday, May 30 through Sunday, June 8, America’s Best Beer Drinking City will be awash in myriad events, tastings, meet-the-brewers, beer dinners, tap takeovers, and anything else you can possible associate with beer. If you’ve got the vacation time at work, book it.

As always, the week will kick off on May 30 with the Hammer of Glory Relay through the bars and breweries of the city, ending at Opening Tap at 7pm (or 6pm if you have VIP tickets). After my first relay experience last year, I can say with utmost certainty that if this is something you’ve never done, take the day off work and do it. As for Opening Tap, it will be in its first year at the 23rd Street Armory, which will hold the over 30 craft breweries and 1,300 attendees for the event. Opening Tap is also the first opportunity to try Philly Tripel, the PBW 2014 collaborative beer between raffle winner Daniel Neuner, Justin Low of Dock Street, and Anne-Catherine Dilewyns of Brouerij Dilewyns. Tickets are on sale now and are $45, or you can get VIP tickets for $90, which include early entry, free food, and access to VIP bathrooms. Designated driver tickets are $25.

Also returning for 2014 will be the 5th annual Throwdown in Franklintown, which is at Kite & Key on Sunday, June 1 from 2pm – 6pm. The event is pay-as-you-go and will feature local beer luminaries squaring off in a variety of competitions including sumo wrestling, boxing, chariot wars, and more. The ultimate battle once again will feature Yards head brewer Tom Kehoe squaring off against Kite & Key owner Jim Kirk. Then, on Tuesday, June 3 from 3pm – 7pm, the infamous dunk tank will return to London Grill to allow attendees to try and dunk their favorite local beer and food people, with a beer-themed raffle that will benefit PAWS.

New events to look forward to will include Beerlesque: Tastings and Tassels from 7pm – 10pm at Boot & Saddle on Monday, June 2, hosted by Deschutes. The event will charge a $5 admission fee and the drinks are pay-as-you-go, but you’ll get a nice variety of Deschutes on tap as well as a special guest beer while you watch the ladies of the Peekaboo Revue. And on Thursday, June 5 from 6pm – 8pm, you can head over to Greensgrow Farms for just $16 to learn how to grow hops with George and Nancy from Home Sweet Homebrew and Tom Peters of Monk’s Café. The event will also include beer tastings from Philadelphia Brewing Company and finger foods from Monk’s.

Finally, don’t forget to once again check out the Memphis Taproom Homebrew Fest from 12pm – 4pm on Saturday, June 7. It is $30 for a ticket, but you will get four hours of all-you-can-drink homebrew from some pretty talented homebrewers (a few of whom are making the jump to professional brewing) and all-you-can-eat gourmet hotdogs from the Memphis hotdog truck. Tickets will be available soon on the Memphis website, so keep an eye out and get your ticket as soon as you can. Did I mention I will be brewing a beer for this event as well?

While it may seem premature to look forward to Philly Beer Week at the beginning of April, for many of us it is the most exciting time of the year. It’s never too early to look forward to the best 10 days of the summer, and many of us will need to start getting our calendars in order now. So make time, put in for PTO, and get ready to drink. You’ve only got two months to get into shape.

Bigger and Better Farm & Food Fest in 2014

2 April 2014


The Philly Food & Farm Fest, now in its third year, has doubled in size for 2014. Filling the Pennsylvania Convention Center Annex, the event will bring together local farms, food artisans, farm-to-table restaurants, local beer and spirits, and sustainable businesses for one day on Sunday, April 13, from 11am until 4pm. The fest will offer food and drink samples, DIY kitchen demos, kid-friendly workshops, featured speakers, and industry leaders in nutrition, healthy lifestyles, and sustainable entrepreneurship. General admission tickets are $20 in advance or $25 at the door, with children under 12 getting in free.

New in 2014 will be an exclusive Shellfish Salon—a guided tasting by Sam Mink, the owner of Sansom Street Oyster House—and an expanded Local Libations Lounge with local spirits and an opportunity to learn from and chat with the makers themselves. There will also be a Demo Kitchen, where farm-to-table chefs will create easy DIY dishes featuring local ingredients, which will all be available for purchase in Hall G. Guests will also enjoy a sneak peek of the family-friendly movie Watermelon Magic by Philadelphia filmmaker Richard Hoffman, and a “Great News About Good Food” discussion panel moderated by hospitality consultant and food blogger Clark Wolf.

If all this wasn’t enough, there will also be over 100 vendors sampling and selling locally grown and produced foods, which will include everything from fruits and vegetables to gluten free baked goods and meats, poultry, and eggs to desserts and organic ice cream. All of this makes five hours seem like not quite enough time, and $20 sounds like the deal of the century. Get your ticket and arrive early to take advantage of everything you want to see, eat, and learn.

Tickets can be purchased in advance at, or at the door. To receive the latest updated, be sure to follow the fest on Twitter and Facebook, and we’ll be sure to let you know if we hear anything else. Mark your calendars, buy your tickets, and we’ll see you there.

Beer: What to Drink Next by Michael Larson

28 March 2014

beer-wtdnThere are plenty of great books out there for those just being initiated to craft beer: Randy Mosher’s Tasting Beer being chief among them, and Joshua Bernstein’s Complete Beer Course being another option.  But, while these books are great at explaining the origins of beer and what different styles are like, neither of them focus closely on what you, as a drinker, enjoy drinking and what you should drink next. Enter Michael Larson and his “Beer Select-O-Pedia” in Beer: What to Drink Next (Sterling Publishing, $14.95).

The book operates on the assumption that you’ve found one or two beer styles you like, but may not be sure where to look next.  Once you locate the beer style you enjoy in the book, you can then turn the page—either forward or back—to find a similar beer style to try next.  And while the beers themselves are divided by region, as most beer books are, almost all regional beers are similar enough to find something else you like with few exceptions.

Each beer style gets a two-page layout, with the first explaining the general characteristics of the beer, as well as a chart showing the color, IBU, and ABV ranges and what kind of glassware to use with the beer, and three of the finest examples of the style. The opposite page shows the “atomic structure” of the beer, showing recommended brewers, interesting facts, and defining characteristics.  Most of the information here is helpful, though the page can appear jumbled with all the “atoms” and thought bubbles floating around. There are also a few quick food pairing suggestions.


Some jumping-off points may not be the best—I’m not sure how Belgian Pale Ale transitions to Lambic, or how Fruit Lambic transitions to Belgian IPA—the styles are generally close enough that taking the leap to the next beer style isn’t much of a leap at all.  Craft beer beginners will certainly find the suggestions helpful, and not only to find something similar to what they like.  I remember plenty of times when someone mentioned a beer style I was unfamiliar with and didn’t know what it was similar to—with this book, it’s easy to look up a new style and find out what to liken it to and if it may be something you’re interested in.

While the book may not have an in-depth history of beer or an explanation of how it’s made and what makes different beers taste the way they do, the average craft beer beginner may not want all of that quite yet.  After dipping a toe in the waters of craft beer, this book will help the newly initiated step a little further into the pool of choices.  A few other books may be required when moving to the deep end, but for now What to Drink Next will help get you swimming.

Cover and excerpt reprinted with permission from Beer What to Drink Next © 2014 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Replace Your Cheesesteak (Part 2)

26 March 2014

Don’t forget to check out part one of the list for more great sandwich recommendations!

There are so many great sandwiches in Philadelphia that are better than the cheesesteak, we couldn’t keep our list to just one post.  Here is the second half, with five more sandwiches recommended by us and our friends to replace the subpar cheesesteak.  Once again, whether you live here or visit, don’t let these sandwiches pass you by. Dig in!

The Spaghetti Sandwich at Memphis Taproom: This sandwich used to be seasonal, but people loved it so much it’s now on the full-time menu.  The spaghetti sandwich takes spaghetti and marinara, lentil meatballs, and vegan mozzarella and puts it on a roll made of garlic bread. You can get real cheese added if you like, which we have found tastes better, but don’t mess with the meatballs—Memphis does vegan as well as anyone, and this is no different.

The Salumeria Italian Hoagie courtesy of EatingReading

The Salumeria Italian Hoagie courtesy of EatingReading

The Italian Hoagie at Salumeria: “Lots of places in Philly make awesome hoagies. So how does Reading Terminal Market’s Salumeria (which also acts as an upscale meat & cheese emporium) stand out from the rest? First, individuality: Salumeria’s house dressing (a mustard-and-who-knows-what-else dressing, which they “apply” with a pastry/paint brush, will change your “Sandwich Life” forever) and artichoke hearts (yes, artichoke hearts!), both of which you’ll forever crave on all your hoagies. Second, Salumeria’s layering atop Sarcone rolls: first, the house dressing; then the cheese (it’s a hoagie, so go with sharp provolone); third, the lettuce (not meat, which many places layer second or third); fourth (and finally), the meat (while all are great here, I prefer Italian or roasted turkey); and fifth, the remaining veggie toppings. Speaking of Salumeria’s veggies, trust your sandwich artist and get the works: tomatoes, onions, roasted peppers, hot pepper relish and artichoke hearts! At the end, they’ll sprinkle your choice of salt, pepper, oregano and grated Parmesean cheese (just oregano, if any, for me), and then tightly wrap it up in aluminum foil so it all comes together perfectly. I’ve been eating Salumeria hoagies religiously for close to ten years now, and it baffles me how so many local Philadelphians wait in long lines for cheesesteaks and roast pork. Give me a Salumeria hoagie, full of individuality and layering, any- and everyday over all other sandwiches. Cheers!” – Lee Porter, Chocolate Covered Memories

The Meatloaf Sandwich at Royal Tavern: This badboy is a dense, delicious full meal in sandwich form.  A slab of meatloaf, topped with fried onions and smothered in melted gruyere with bacon marmalade and smoked tomato ketchup.  It’s like mom used to make, except your mom isn’t nearly awesome enough.  This one isn’t for a time when you’re just feeling a bit peckish—you need to be ready for a stomach bomb to take on this sandwich.

The Melter Skelter courtesy of Bacon and Legs

The Melter Skelter courtesy of Bacon and Legs

The Melter Skelter at Meltkraft: “It should come as no surprise that the Fontina Turner-sandwich-pick would be a grilled cheese. The Melter Skelter at Meltkraft (at Valley Shepherd Creamery) is by far the best thing you can do for yourself at Reading Terminal Market. This is the king of all grilled cheese sandwiches. Melter Skelter is actually the name of the cheese that it’s prepared with. It is the Creamery’s own Raclette which is just as gooey as you can imagine with a beautiful cave-aged stink. The grilled cheese sandwich comes with pickled green tomatoes, jalapenos, bbq potato chips and watercress. The flavor profile they built with the sandwich is second-to-none and the crisp you get from the potato chips sends it over the top. All of this is shoved in a delicious vegetarian sandwich but if you’re really having carnivorous cravings, you can pay a little extra to have it cooked in bacon or duck fat. I’m not lying.” – Fontina Turner, Bacon and Legs

The Paesano at Paesano’s: Last, but certainly not least, is the sandwich one of my friends proclaimed to be the best sandwich he’s ever had. It starts off with juicy beef brisket, followed by roasted tomatoes, pepperoncino, and sharp provolone. These flavors pop well enough on their own, and then you add horseradish mayo for an even more intense flavor explosion. But that isn’t all—the sandwich is topped with the all-important fried egg, which is the cheapest way to make something utterly decadent.  An amateur sandwich eater should be ready to wipe up plenty of runny yolk and meat juices, but a professional should be ready to lick their fingers clean.

Replace Your Cheesesteak (Part 1)

25 March 2014

DiNic’s Roast Pork courtesy of Yelp

A little while ago, we vehemently rallied against the cheesesteak. Now, we need to give you some alternate sandwiches to experience when you’re in Philadelphia—whether you’re living here or just visiting.  And if you don’t want to take our word for it, we’ve thrown in some ideas from our best blogging buddies in the area.  Three of today’s offerings are in the Reading Terminal Market, so grab two friends, everyone get a sandwich, and split them all three ways. Enjoy!

The Roast Pork Sandwich at DiNic’s: Other than the cheesesteak, this is probably the most famous sandwich in Philadelphia, and DiNic’s is one of the best spots to get it.  The pork is simply roasted and extra juicy, and when paired with the sharp provolone and bitter broccoli rabe, everything sings.  The line at lunch time is significant, and rightfully so: the sandwich was voted the best in America by the Travel Channel.  If you want the real taste of Philadelphia, get this sandwich.

The Schmitter at McNally’s: “Behind an old green door about a mile before Germantown Avenue becomes Germantown Pike up in Chestnut Hill sits a flat top seasoned with nearly a hundred years’ worth of griddled meats. It is here where The Schmitter begins its journey. A sandwich spin off that was way more successful than Joey, the Schmitter is assembled as a pile of sliced ribeye, cheese, fried onions, tomato, grilled salami (!), and Schmitter sauce (think Russian dressing, but neither too ketchupy nor too mayonnaisy) between two toasted Kaiser rolls. If you’re extra hungry (or simply from America), you can get double meat on a long roll, but it kind of throws off the balance. The better strategy is to head there on Wednesdays, when you can get 3 regular-sized Schmitters for $20 and split the third with a buddy. However, scientific studies have shown that the actual perfect amount of Schmitter is 1.75.” –Marcos Espinoza, Fidel Gastro


The Schmitter courtesy of Bridges, Burgers & Beer

The Pulled Pork Grilled Cheese from Vernalicious: If you can’t get past the idea of a cheesesteak, this is the perfect alternative.  It’s still got your pile of meat smothered in gooey cheese, but oh so much better.  The pulled pork is delicious in its runny sauce, and the sandwich is held together by a fair amount of melted cheese, making it not only one of the most delicious sandwiches in the city, but one of the messiest.  If you’re in the city and you see the Vernalicious food truck, get the sandwich.  And if you don’t see the food truck, track it down.

beck's train wreck po boy 2

Train Wreck Po Boy courtest of 22nd and Philly

The Train Wreck Po Boy at Beck’s Cajun Café: “For the last 3 years, 22nd & Philly has been on a quest across Philadelphia to find its best sandwiches. The Train Wreck Po Boy from Beck’s Cajun Café, found in Reading Terminal Market and 30th Street Station, is one of their all-time favorites. The ‘train wreck’ combo of traditional chopped steak, salami, spicy andouille sausage, creamy creole mayo and melted American cheese makes this po boy a true Philly + Creole sensation and an unrivaled deviation from the traditional cheesesteak.” – Kristy DelMuto, 22nd and Philly

The Rueben at Herschel’s: Yes, you can get a Rueben anywhere in the country. No, if you’re coming from the delis of New York City, you shouldn’t bother getting one here. But if you want a tasty sandwich that’s piled high—but not overly so—with juicy meat and just enough kraut and Russian dressing, this should be your go-to.   Herschel’s also does a few other sandwiches, but none so perfectly as their Rueben.

Don’t miss part two for more great sandwich recommendations!


Get every new post delivered to your Inbox.

Join 59 other followers