Philadelphia Magazine on Dettera in Ambler Monday, November 30, 2009
Where We’re Eating: Dettera

- Philadelphia Magazine: Photography by Stuart Goldenberg
The big, curvaceous bar at this new downtown Ambler restaurant makes for a perfect casual date night: Catch the game, share a gourmet pizza (think prosciutto, spinach and pine nuts), and choose one of the 30 wines by the glass. Despite a fireplace and wine display, the upstairs room feels a bit country-club-ish, but the expansive space makes dining with larger groups easy. Here, you’ll still find those pizzas (and attentive servers) and can choose from a large menu featuring more formal items like delicate edamame dumplings, perfectly roasted beets with ricotta salata, and an enormous bowl of spaghetti with gussied-up Kobe meatballs.
Insider tip: The outdoor space and large second floor are ideal for parties.
dettera.com 129 East Butler Avenue, Ambler, 215-643-0111.
AVRIL Intoduces Tuesdays: 3 Courses for $25 & Wednesdays: Pasta Night! Monday, November 30, 2009
Want to know what to do with all those turkey leftovers? Check out recipes from Savona’s Chef Andrew Masciangelo & Deterra’s Chef Thomas Groff… Wednesday, November 25, 2009
Waste Not, Want Not
Now that all the turkey and trimmings have been devoured, the burning question is, “What to do with all those leftovers?” The obvious choice, of course, is to make a good, old-fashioned Dagwood, piled high with thick, juicy slices of turkey meat, a mountain of cranberry relish and stuffing, and, what the heck, even a smidgen of mashed potatoes and gravy.
For those of us who want to be a little more creative, a few of our local chefs have offered up their favorite post-Thanksgiving Day recipes. And with that extra day off, why not get a little busy in the kitchen with friends and family? You’ve got nothing to lose but your waist.
BBQ Turkey & Pepper Jack on Brioche with Brussels Sprouts Slaw
By Andrew Masciangelo of Savona in Gulph Mills
Ingredients:
• Leftover turkey
• 1 large onion
• 16 oz. ketchup
• 1 tbsp. chili powder
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• Brioche rolls
• Pepper jack cheese
Directions:
• Take all the meat off the turkey and set aside.
• Smoke a large onion with hickory wood chips.
• Dice the onion.
• In a saucepot, add the onion, ketchup, chili powder, white vinegar and brown sugar. Let simmer for 20 minutes.
• Add the sauce and turkey meat to a Crock-Pot, and cook on low for 4 hours.
• Serve on brioche rolls with pepper jack cheese and Brussels sprouts slaw (recipe below) on the side.
Slaw ingredients:
• 2 lbs. Brussels sprouts
• 1 large carrot
• 1/4 cup finely diced red onion
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 tbsp. maple syrup
• 1 tbsp. white vinegar
• 1 tbsp. whole grain mustard
• Salt and pepper to taste
Directions:
• On a mandolin, shave the raw Brussels sprouts and grate the carrot.
• Place Brussels sprouts, carrots and red onion in a bowl.
• In another bowl, mix the remaining ingredients. Fold the mixture into the vegetables.
Turkey Pot Pie with Dill Biscuit Topping
By Executive Chef Thomas Groff of Dettera in Ambler
Ingredients (makes 8-10 portion-sized servings):
• 4 oz. unsalted butter
• 2 large onion, diced
• 4 stalks of celery, chopped into 1/2-inch pieces
• 3 large carrots, peeled and cut into 1/2-inch dice
• 1 red bell pepper, diced
• 5 cloves of garlic, minced
• 3 tbsp. fresh thyme
• 1 tbsp. dried dill
• 4 bay leaves
• 1 cup of flour
• 4 cups of turkey stock from boiled carcass (see below)
• 1 cup of heavy cream
• 3 lbs. of torn cooked turkey meat
• 1 cups sautéed slice mushrooms
• 1 cup frozen corn
• 1 10-ounce bag of frozen peas
• 1 tbsp. of chopped fresh parsley
• 1 bunch of sliced scallions
• Salt and pepper to taste
Directions:
• Place butter into a large saucepan to melt on medium-high heat. Add onions, garlic, celery, carrots, red pepper, thyme, dill and bay leaves. Turn down the heat to medium-low, and let them cook and soften for about 15 minutes.
• Add flour, turn up the heat to medium, and stir constantly to mix the flour. Allow the flour to cook off for about 5 minutes.
• Add stock and cream, and bring the heat back up to high. Once it starts boiling, turn the heat back down to medium, stir constantly, and allow the sauce to simmer until it thickens to a consistency of a creamed soup.
• Remove the bay leaves.
• Add mushrooms, corn and peas; stir in to incorporate and heat through.
• Add turkey meat, stir to mix in, and then mix in parsley and scallions.
• Adjust seasoning with salt and black pepper. Reserve, off of heat.
Stock ingredients:
• Carcass and skin from a 12- to 14-pound roast turkey
• 10 cups water
Sour Cream Biscuit Dough ingredients:
• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup frozen butter cut to 1/4-inch dice
• 1/2 cup half-and-half
• 1/2 cup sour cream
Directions:
• Sift flour, measure, and sift again with baking powder and salt; blend in butter.
• Add sour cream and half-and-half. Knead several times on a lightly floured surface. Do not over mix.
• Pat dough out, cut into diamonds or rounds, and place over chicken or drop dough onto turkey pot pie by tablespoons.
Hot Turkey Brown
Also by Thomas Groff (more…)
BLACKFISH: Chef’s Tastings Every Tuesday 4 Courses for $45 Tuesday, November 17, 2009
Tuesday Chef’s Tasting Menu: 4 Courses for $45_________
Every Tuesday, Chef Chip Roman will create a 4 Course Chef’s Tasting Menu for $45 per person (plus tax and gratuity). The menu will focus on a single ingredient each week.
Upcoming chef’s tastings include scallops November 17, turkey November 24, oysters December 1 and beef December 8. Menus are subject to change.Call 610-397-0888 for information and reservations.

A Tasting of Scallops – Tuesday, November 17
scallop crudo, tostones, curry froth
butter poached scallop, salsify soup, quince
steamed taylor bay scallops, italian sausage, cavatelli
caramelized pineapple soup, vanilla crème fraiche
A Tasting of Turkey – Tuesday, November 24
smoked turkey and lentil soup
bbq turkey wing, avocado puree, pickled red onion
stuffed turkey leg, cranberry puree, turkey jus
pumpkin pie pancakes
A Tasting of Oyster – Tuesday December 1st
pickled kumomotos, persimmon
grilled wainno oysters, foie gras cromesquis, mango vinaigrette
bluepoint and sweet bread chowder, “american” caviar
black pearl pudding, kaffir lime
A Tasting of Beef – Tuesday December 8th
beef “pho”, thai basil, yuzu kosho
snake river farm colette de boeuf, chanterelle mostardo, steal head trout roe
smoked rib eye, king richard leeks, medjol dates, yukon gold potatoes
Lunch Returns at Blackfish: Sunday brunch & dinner, too!________
Blackfish in Conshohocken is NOW serving lunch Tuesday through Friday from 11:30 am – 2:00 pm.
Chef Roman’s affordable lunch menu includes farm fresh salads, sandwiches, seafood and pasta. As well as, one of Craig Laban’s favorites…the Big “Burb” Burger!
Blackfish also serves Sunday Brunch from
10:00 am – 2:00 pm and Sunday dinner from 5:00 pm – 9:00 pm.
Call 610-397-0888 for reservations.
HOURS OF OPERATION
Lunch is served:
Tuesday – Friday 11:30 am – 2:00 pm
Dinner is served:
Tuesday – Saturday 5:00 pm – 10:00 pm
Sunday 5:00 pm – 9:00 pm
Sunday Brunch:
Sunday 10:00 am – 2:00 pm
blackfishrestaurant.com
Verdad Tequila Bar & Restaurant featured on Aroundphilly.com Friday, November 13, 2009
by Caitlin Connors
When Veridad opened its Latin-American kitchen doors in August, I was intrigued by their 29 tequilas and chef Nick Farina himself (when else would I personally be served by private chef to Phillies catcher Mike Lieberthal?). On a rainy Sunday, I got the craving for a candle-lit ambience reminiscent of summer nights in Morocco, a cinnamon-thyme margarita on the rocks and a perfectly cooked lamb dish (I’m a woman; my moods and requirements are particular). Verdad was the panacea I was looking for.
Dettera in Ambler featured in Chestnut Hill Local Thursday, November 12, 2009
Spectacular décor is see-worthy
Dettera a ‘center city palace of gastronomy’ in Ambler
by LEN LEAR
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Writing articles has always been harder for me than, say, tying my shoelaces, so I am always delighted to receive any unsolicited assistance, especially when the “assistant” does not submit an invoice. Therefore, I am truly grateful for the following letter, which was emailed to me on Sept. 21 by the Local’s erudite book columnist, Hugh Gilmore:
“I don’t know if you’ve been to a place in Ambler across from the Ambler Movie Theater called Dettera, but if not, you must try it. The place opened in mid-June. It is still new and consumer-friendly and anxious to please. Everyone knocks himself/herself out to make sure you’re happy. The food is very good, with an ‘A’ for presentation. Visually so pleasing it must have added 10 points to my personal satisfaction. The bar is well stocked with gourmet liquors (including my personal signature, Tanqueray Ten gin). Over 20 excellent wines by the glass, with the manager telling me he’s aiming to get up to 40 in a few weeks.
“Very tasteful and pleasant décor. Cool-looking people. Babish babes. Huge but cozy upstairs dining. A great place to catch now while they’re aiming and anxious to please…I think Chestnut Hill people would really love combining a visit to the movies (we just saw ‘Seraphine’ tonight) with a visit to this place, rather than the overrated Shanachie, which has all the atmosphere of a seashore tourist trap…”
A letter like this means fewer words for me to write, so if Hugh (or any other perspicacious scribe) would send me one like this every so often, I could take an occasional day off — and I would gladly compensate you by sending some of my stash of 50-cents-off coupons for Lean Cuisine. (And since local supermarkets double the coupons, they’re really worth a dollar apiece.)
In any event, we visited Dettera at 129 E. Butler Pike on Oct. 21 and concluded that this Hugh Gilmore gentleman knows about a lot more than just plots, run-on sentences and climaxes (bookishly speaking, that is). He will rate at the top of my esteem meter as long as he doesn’t start demanding a joint byline.
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Dettera looks more like a center city palace of gastronomy than an eatery you’d find in Ambler, a town with about 6,500 permanent residents and no corporate complexes to draw from. Owner Frank Lutter, a commercial contractor/developer, has obviously spent millions to renovate this century-old building. Prior to his purchase in 2008, the building was used as a maternity clothing store, which you might say gave birth to Dettera.
The restaurant features dining on an outside deck, weather permitting, with a brick fireplace; or on the first floor dining level, which opens to a dramatic curving black granite bar and oversized round banquettes; or on the more intimate second floor, a spacious lounge area filled with pillows, low seating (for young knees) and a corner fireplace. This upper level also features soaring windows overlooking Amber’s Main Street and many dining tables spaciously placed alongside the open view of the gorgeous bar area below.
There are also some eye-OK architectural features like exposed trestle ceilings, shadowbox light fixtures, red silk umbrella chandeliers and a custom-made wine cellar. (The night we were there, every seat at the bar was filled with Phillies fans watching their favorites knock off the L.A. Dodgers in the final game of that league championship series. And there was one young lady cheering whose cleavage could rival many famous geological sites.) (more…)
New Autumn Menu at Avril BYOB Wednesday, November 11, 2009
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Wine, Cheese & Art at Cooper’s & Jake’s this Saturday Monday, November 9, 2009
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DETTERA’S FIRST ANNUAL WINE HARVEST EVENT Wednesday, November 4, 2009
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Guest Chef & Chef’s Tastings at Blackfish BYOB Wednesday, October 28, 2009
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Verdad Restaurant & Tequila Bar: New Autumn Menu Monday, October 26, 2009

Verdad Restaurant & Tequila Bar: New Autumn Menu
![]() Executive Chef, Nick Farina is rolling out his new autumn menu featuring the Latin tapas-style flavors of the season. Menu highlights include: Crispy Red Snapper
oyster, garlic, parsley Spicy Rub Tuna Short Rib
In addition, Chef Farina has added 3 unique Paella dishes to his menu:
Carne Paella
12 oz prime ny strip steak, asparagus, spinach, cherry tomato, crimini, chorizo Pescado Paella Lobster & Chicken Paella ![]()
Visit OpenTable.com or call 610.520.9100 for reservations. Hours of Operation_____________________ Lunch: Brunch:
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About Verdad___________________________
Executive Chef Nick Farina has embarked on creating a top quality Euro-Latin restaurant on the Main Line. While maintaining true Latin flavors and incorporating fusion style techniques, Chef has set the ground work for a truly enjoyable dining experience.
A wide variety of tequilas create an exciting foundation for a variety of refreshing and unique margaritas.
Chef Farina’s main goal is to create a fun, flavorful and comfortable experience, with a focus on exceptional food and personable service. Come enjoy all of the experience that is VERDAD!
Gypsy Saloon in West Conshy Offers the Best Phillies Specials!!! Friday, October 16, 2009
Gypsy Saloon Phillies Specials!!!
Inning #1: $2 Miller Lite Bottles
Inning #2: $2 Mini Burgers (2)
Inning #3: $1 Miller Lite and Lager Drafts
Inning #4: $.25 Wings
Inning #5: $3 house wines
Inning #6: $2 Gypsy Fries
Inning #7: $4 Well Drinks
Inning #8: HOME… RUN calls for a round on the house
Inning #9: Stay the whole game and get a $10 Gift Certificate to Gypsy Saloon!
128 Ford Street * West Conshohocken * 610.828.1552

Inning #1: $2 Miller Lite Bottles
Blackfish Introduces: Monthly Guest Chef Series Friday, October 9, 2009
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The Paddock Offers 1/2 OFF Wine & Apps + Surf or Turf Sundays Friday, October 9, 2009
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October Specials at Cooper’s: Restaurant Week, Featured Wine & Oktoberfest Thursday, October 8, 2009
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Yards Beer Dinner at Derek’s: 4 Courses for $50 Tuesday, October 6, 2009
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Missing Baby Moo Returned to Hope’s Cookies in Rosemont Thursday, October 1, 2009
A happy ending to the Case of the Stolen Calf.
Turns out, the boosted bovine was a party animal.
Herb Spivak, owner of Hope’s Cookies on Lancaster Avenue in Rosemont, said this morning that two Temple students returned the black-and-white, 50-pound, 42-inch-tall fiberglass statue that was stolen over the weekend from the sidewalk in front of the store.
“Baby Moo” is back beside its mother the cow, beckoning motorists to pull in for shakes and other carbs.
Spivak said the young women had noticed the calf at a party in a house near Temple’s North Philly campus.
After reading media reports, they decided to fetch it. They found it in the basement of the house.
They shared a $500 reward.
In keeping with his no-questions-asked guarantee, he would not identify them. (It is probably for the best, as the occupants of the house likely do not know who rescued the calf and collected the cash.)
He said he was installing better anchors and nighttime video cameras to keep his herd from wandering again.
333 Belrose: 10th Anniversary Special – 3 Courses for $33.30 Tuesday, September 29, 2009
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”BABY MOO” KIDNAPPED FROM HOPE’S COOKIES IN ROSEMONT Monday, September 28, 2009

”BABY MOO” KIDNAPPED FROM HOPE’S COOKIES IN ROSEMONT
…The case of the missing baby cow
ROSEMONT, PA – (September 28, 2009) – “Baby Moo”, the little calf that has been a local landmark at Hope’s Cookies in Rosemont (1125 W. Lancaster Avenue; 610-527-4488) is missing. Baby Moo, who’s gender is unknown, was last seen grazing with “Mama Moo” at Hope’s Cookie’s Sunday night. “Someone kidnapped our Baby Moo Sunday night or Monday morning between the hours of 11PM and 8AM”, notes owner Herb Spivak. “Mama Moo is inconsolable and wants her baby back. We are offering a $500 reward for the safe return of the calf, no questions asked.”
Baby Moo is black and white, weighs 50 lbs and stands approximately 42” tall. Please call 610-527-4488 or the Lower Merion Police Department at 610-649-1000 with any information.
































Every Tuesday, Chef Chip Roman will create a 4 Course Chef’s Tasting Menu for $45 per person (plus tax and gratuity). The menu will focus on a single ingredient each week.


















