Register
+ Reply to Thread
Page 2 of 4 FirstFirst 1234 LastLast
Results 21 to 40 of 65
  1. #21
    OldMama is online now Senior Member
    Join Date
    Jun 2009
    Location
    Bella Vista
    Posts
    2,485

    Default

    Now I'm only making a guess here…Maybe Billy mentioned the racial makeup of the crowd in order to contrast it with the other seafood restaurant in Roxborough, Sole to Soul, which attracted mostly black patrons. Otherwise, I can't come up with a reason to mention it either.

  2. #22
    billy ross is online now Senior Member
    Join Date
    Dec 2008
    Posts
    10,625

    Default

    Quote Originally Posted by the mule View Post
    That was my first reaction, but it doesn't necessarily have to be a loaded statement. Roxborough on the whole is overwhelmingly white, yet Dalessandro's consistently has a mixed crowd. I think that's a great thing - it draws business from outside the neighborhood and puts people from different neighborhoods and backgrounds together where they can all enjoy food. I'll bet if Dalessandro's wasn't right next door, the seafood place would be mostly empty, mostly white.
    I would take your bet, although it would be hard to test it.

    Quote Originally Posted by OldMama View Post
    Now I'm only making a guess here…Maybe Billy mentioned the racial makeup of the crowd in order to contrast it with the other seafood restaurant in Roxborough, Sole to Soul, which attracted mostly black patrons. Otherwise, I can't come up with a reason to mention it either.
    Steve Harris, the owner if Sole II Soul or whatever he calls it, is a friend of mine. I wasn't referring to that at all, nor do I feel I was being racist, merely informative. Steve's a neighborhood guy, as am I. He's a character, actually.

    No one who's posted here other than I has been there. It's a great addition to the neighborhood.
    Last edited by billy ross; 02-10-2014 at 06:55 PM.

  3. #23
    Belmo is offline Member
    Join Date
    Nov 2011
    Posts
    59

    Default

    Quote Originally Posted by billy ross View Post
    Whiting is a type of fish.
    It's a member of the hake family, a group of bottom-dwelling fish that are sorta like cod, only smaller. Though they can get bigger -- the New Jersey state record red hake is over 12 pounds -- they're usually 1-3 lbs., or roughly about the size of trout. In the waters of the Northwest Atlantic, the important species are whiting (also called white hake and frostfish) and red hake, commonly referred to as "ling." Another, less common species is the spotted or squirrel hake. All are delicious -- I have a cookbook at home that was written by a fancy French guy, and he says that red hake is the best-tasting fish in the world, better even than swordfish, striped bass, tautog and the rest. I think the humble quahog, Mercenaria mercenaria, is better than all of them, but, as usual, I digress.

    Ling are mostly pelagic fish, and for years have been a common target of New Jersey party boats -- guys would go way offshore in the winter and fill up burlap sacks with the fish as a way to get high-quality protein and to fight off the winter blues. There also used to be a notable winter surf fishery for whiting in New Jersey (they're called frostfish because you'd catch them off the beach in the winter), but the whiting stocks are evidently down, and they have been absent from the inshore waters for decades. Whatever species you get, any time of the year, try them -- they are yummy.

    That's my Cliff Clavin moment of the day -- you ask about the fish on your plate, and I give you a chapter from Bigelow & Scrhoeder's Fishes of the Gulf of Maine.

  4. #24
    NickleDimer is online now Senior Member
    Join Date
    Aug 2009
    Posts
    2,107

    Default

    Thanks - that was a whale of an explanation.

  5. #25
    Hypebeast is offline Senior Member
    Join Date
    Jun 2011
    Posts
    428

    Default

    It took 2 pages to get a who's who of roxborough namedrop in. Billy you are slipping.


    Sidenote: If he's your friend shouldn't you know the name of his business?



    Rumor is this guy kicked off the mixed-crowd movement:


  6. #26
    seand is offline Senior Member
    Join Date
    Nov 2008
    Location
    West Philadelphia
    Posts
    11,461

    Default

    The current councilman or the former one?

  7. #27
    NickleDimer is online now Senior Member
    Join Date
    Aug 2009
    Posts
    2,107

    Default

    Quote Originally Posted by seand View Post
    The current councilman or the former one?
    Why did everyone clam up when this question was asked?

  8. #28
    seand is offline Senior Member
    Join Date
    Nov 2008
    Location
    West Philadelphia
    Posts
    11,461

    Default

    Quote Originally Posted by NickleDimer View Post
    Why did everyone clam up when this question was asked?
    Dunno, its certainly fishy.

  9. #29
    NickleDimer is online now Senior Member
    Join Date
    Aug 2009
    Posts
    2,107

    Default

    Usually people around here are quick to take the bait when trashing council members.

  10. #30
    billy ross is online now Senior Member
    Join Date
    Dec 2008
    Posts
    10,625

    Default

    Quote Originally Posted by NickleDimer View Post
    Usually people around here are quick to take the bait when trashing council members.
    Or other types of bottom feeders.

  11. #31
    NickleDimer is online now Senior Member
    Join Date
    Aug 2009
    Posts
    2,107

    Default

    Quote Originally Posted by billy ross View Post
    Or other types of bottom feeders.
    You're casting a wide net with that statement.

  12. #32
    PASnow is online now Senior Member
    Join Date
    Jul 2009
    Posts
    662

    Default

    I just hope this place doesn't start bringing in too many Niger Triggers!!

    What??! It's a fish! Google it!! Too far? Oh come on...{THUMP THUMP THUMP} HELLOOOOOO!! Is this thing on. Hey, security, get your hands off me! This shirts 80% cotton. Oh fine, I get it. I'll escort myself outta here thank you!

  13. #33
    seand is offline Senior Member
    Join Date
    Nov 2008
    Location
    West Philadelphia
    Posts
    11,461

    Default

    This thread is really trawling new depths.

  14. #34
    Pitt is offline Senior Member
    Join Date
    Dec 2009
    Posts
    1,006

    Default

    Billy likes to drink soda.
    Miss Lippy's car is green.

  15. #35
    billy ross is online now Senior Member
    Join Date
    Dec 2008
    Posts
    10,625

    Default

    Quote Originally Posted by seand View Post
    This thread is really trawling new depths.
    I'm disappointed that no one's taken the bait and taken a stab at this place other than the OP.
    Last edited by billy ross; 02-18-2014 at 04:55 PM.

  16. #36
    PASnow is online now Senior Member
    Join Date
    Jul 2009
    Posts
    662

    Default

    Quote Originally Posted by billy ross View Post
    I'm disappointed that no one's taken the bait and given this place a stab other than the OP.
    I'll check it out Thurs or Friday. There's a place Lew's Seafood which is really good near the Union Jacks in North Hills/Glenside. Good fried seafood/barfood. I always felt this area lacked that & felt it would likely do well. It should be a great time for it to open with Lent coming up, fish is probalbly a big seller on Fridays that time of year. Lews Seafood & Nicks Pizza thrived off my family's seafood & anchovy pizza eating habits!
    Last edited by PASnow; 02-18-2014 at 04:57 PM.

  17. #37
    PASnow is online now Senior Member
    Join Date
    Jul 2009
    Posts
    662

    Default

    So I stopped in to this place to try out the food. Overall I gotta say it was pretty nice, with good food. The menu was a bit small, but I heard someone there say the menu was basic just to get the kinks out, after that it'll expand & include more fried fish.

    I had never been into the previous setup so I didn't know what to expect. I found the layout a bit thin, it basically stretches lengthwise along Henry Ave and is not very deep. Walk in there are maybe 10 fairly big booths, then little space then the bar which is a bit small. The kitchen is towards D'Assandros & the bar side/seating towards fiesta pizza fwiw, but both doors work, I walked into the kitchen side which was awkward but was told to order takeout there. So I went up & grabbed a beer while waiting. I wouldn't say the crowd was mixed per se, but I see where BRoss was going myb, but I didn't get that impression nor do I think they're aiming for any demographic. It's pretty nice inside, not fancy, but not a rundown bar either. Someplace you can go for a seafood dinner without going upscale nor getting Long John Silvers. Food was good, again the limited menu so I stuck with mussels, not bad at $8 plus $2 fries. I changed my mind and asked to eat it at the bar, it was a decent meal. The owner actually mentioned he owns the Chubbys building, as well as a couple other bars, so when this bar became available it just made sense.

    Again it was a good experience, the menu was pretty limited but had alot of shrimp, crab, crab cake, & clams ranging from $7-$18 which is pretty good for decent seafood. Bar was nice, alot of beers on tap (6 or so) but I usually just get Lager & couldn't see the taps from afar. So that's that. He said he'll have outdoor seating for up to 30 in the nicer months too.

  18. #38
    Hypebeast is offline Senior Member
    Join Date
    Jun 2011
    Posts
    428

    Default

    Any crab legs? You have to offer an all you can eat crab night to be competitive imo.

  19. #39
    NickleDimer is online now Senior Member
    Join Date
    Aug 2009
    Posts
    2,107

    Default

    Quote Originally Posted by Hypebeast View Post
    Any crab legs? You have to offer an all you can eat crab night to be competitive imo.
    By cracking into that type of promotion, a restaurant could net a new type of customer or it could start to flounder.

  20. #40
    PASnow is online now Senior Member
    Join Date
    Jul 2009
    Posts
    662

    Default

    Quote Originally Posted by NickleDimer View Post
    By cracking into that type of promotion, a restaurant could net a new type of customer or it could start to flounder.
    Wouldn't it really depend on what sized scale the promotion is?

 

 

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

Search Engine Optimization by vBSEO 3.6.0 PL2