@PubandKitchen – Got My Burger Fix…and some other stuff too

Last night, the wife and I visited the Pub & Kitchen (1946 Lombard St) which is under the keen direction of Chef Jonny Mac (@chefjonnymac).
We were able to secure a table with a quick 5min wait at 8:45 on a saturday which alleviated the need to find another spot – never fun once the #1 is unavailable.  We both enjoyed our drinks – she, a tequila sunset and I, a bourbon cherry wishniak.  This drink was a nod to the Frank’s Black Cherry Wishniak and I appreciated it for that and the taste.

Our server recommended the Churchill burger as it’s from Pat La Frieda meats – a custom blend for P&K.  I inquired if it was the same purveyor that supplied Shake Shack in NYC and was given a somewhat ambiguous answer which included a reiteration that this is the only one of its kind in Philly and the meat is a custom blend for P&K.  So, maybe this wasn’t a fair question on my part as I knew the answer already, but just wanted to see if they did. The burger craze has vaulted Pat La Frieda further into the mainstream as this article suggests.  The burger itself, beyond the discussion was very good (not sure if it was $18 good though).  The meat was clearly a ‘cut above’ (pardon the pun) and exuded the combination of flavors from the source cuts.  It was flavorful without being overly fatty.  The wife enjoyed the melt-in-your-mouth gnocchi and I only tasted one, so I’m not in a position to comment beyond saying they were outstanding.

I’m not sure how we had room, but thoroughly devoured the banana bread pudding which has the consistency of the inner most part of a cinnamon bun (sans cinnamon) with the addition of caramelized banana and the largest cannelle of ice cream on top that I’ve ever seen.  I think it was made with two full size cooking spoons.  Bread pudding can be mushy, creamy, dry, etc. – – but this one was perfect and if it’s on the board when you visit, don’t hesitate (the waiter steered us in this direction and he was spot on).

I really like P&K, both for its approach to food and the quality.  Their menu changes a bit every time we visit, so there are old standbys to rely on and something new as well.

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