Page 14 - Italian-American Herald - February 2024

ITALIAN-AMERICAN HERALD
14 ITALIANAMERICANHERALD.COM | FEBRUARY2024
THE CHEF’S PERSPECTIVE
Popi’s is a South Philadelphia dining experience that surpasses expectations
By Murray Schulman
My wife Liz and I were looking for an opportunity to dress up and try a highly
rated restaurant that we had not visited before. I was looking forarestaurantinSouthPhillynearthe
sports complex. After checking things out online, we decided that we would try Popi’s Restaurant on 20th Street.
Based on the reviews, I figured that the odds were very much in our favor. Popi’s is
a white tablecloth restaurant that still has a comfortable casual feel. Liz and I immediately
felt right at home. Our server Frank was impeccably dressed in black and white. He showedusanextensivewinelist. Lizlikes sweet wines and chose a glass of Moscato. I
chose the Chianti Riserva Ducale Ruffino.
For dinner, Liz started off with the chicken
pastina soup, which she thoroughly enjoyed. For my appetizer, I chose focaccia with fresh ricotta and a unique apple compote that was nothing short of spectacular. The focaccia was
presented in a mini loaf pan freshly baked and hot from the oven. The ricotta was creamy and flavorful and when paired with the apples was a true delight.
For our main courses, Liz chose Popi’s crabcakes served with lobster sauce. The dish included potato and vegetable or pasta on the side. Liz selected the angel hair pasta
with the house marinara sauce. She found thetwocrabcakes tobedeliciousalbeit
a bit different than the usual jumbo lump crabcakes that she is used to. These crabcakes
had lumps of crabmeat but they were
creamier almost like crab imperial inside a
crisp fried outer coating.
I ordered what was called the filet trio.
This consisted of three 4-ounce beef filets cooked medium rare. Each filet was topped with a different flavor experience. One wastoppedwithabasilpesto,onewas
crowned with a locatelli crisp, and the third was enrobed with a spicy red sauce with crabmeat. All three sat atop a beautiful demi base sauce. The presentation and the flavor
combinations were perfect. I am not easily impressed, but this dish was a winner.
For me, no meal is complete without
anespresso. My double espresso hit the spot. Also available was a dessert menu which included Italian staples like cannoli and tiramisu as well as some house special
desserts like their peach shortcake. IAH
An appetizer of focaccia with fresh ric
otta and apple comp
ote was presented in
a mini loaf pan and served hot from the oven.
Serpe’s Bakery Your Italian baked goods specialist
Proud to offer a full line of Rosa Fine Food Products One-stop shopping for all your February celebrations In Our 72nd Year | Since 1952
Celebration of Life – Announcements for Obituaries
Paying Tribute to the Deceased
At Popi’s, signature dishes include crabcakes with lobster sauce. | MURRAY SCHULMAN PHOTO
Everyone has a story, and it should be told and preserved
to make sure the world remembers them.
Freshly Baked Rolls & Bread
In Loving Memory Memorials & Obituary Tributes include: Mardi Gras King Cake
• Full name
• Date of Death
OBITUARY
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• Ad appears in monthly digital
editions on IAH website
Please provide photo in JPEG, PNG or TIFF format at high resolution 300 DPI. 1411 Kirkwood Hwy. Elsmere, DE
(Next to VA Hospital)
Legacy celebrates the lives & legacies of your loved ones.
Published in the Delaware Valley Italian American Herald Newspaper. 302-994-1868
Obituaries for people with a connection to the community. IAHadvertising@todaymediainc.com
www.serpesbakery.com
Delaware Business Times Family-Owned Business Legacy Award Winner!