The Philadelphia Inquirer from Philadelphia, Pennsylvania • Page F05

INQUIRER.COM MNW THURSDAY, AUG. 28, 2014 THE PHILADELPHIA INQUIRER FS inquirer.comfoodtl phillyinquirer MARKET BASKET Doughnutcmissant I ic I 1 IS i i 1 111 LI i ..1 "MO Jr 1 -i'llc A ttJ 1.... 1 111111k 1 li 1 In II ti III 31 III I 1 1 INNEW IL It; '6" m000llowl 1 ili ..) Dare not call it a cronut, the cross of croissant and doughnut trademarked by pastry chef Dominique Ansel in New York City. Instead, Robert Bennett offers the doissant, a French twist on the combo. Rather than deep-fry the doughnuts made with croissant batter, Bennett bakes and glazes them, then fills them with vanilla or chocolate creme, or cannoli creme, Phi Ily style.

Bennett, former pastry chef at Le Bec-Fin who now heads Classic Cake company, said his customers had been asking for this creation, and he was happy to oblige. 0 Owners Brian Sirhal (left) and Tim Spinner, also chef, at Beast Ale in Manayunk. MICHAEL KLEIN Philly.com Maureen Fitzgerald Doissant, $2.25 for plain, $2.50 for filled, at Classic Cake, 480 E. Evesham Cherry Hill, 856-751-5448; or 100 Hurftville-Cross Keys Washington Township, 856-262-7400. TABLE TALK MICHAEL KLEIN mkleinphilly.com 4' '10 -N' t1441.11ti 111140141 7,, tot os' Beast Ale in Manayunk Chef Tim Spinner and Brian Sirhal of the Fe liz restaurants have veered away from Mexican for their fourth barrestaurant, Beast Ale (4161 Main St.

in Manayunk; 267-437-3936), down the street from Taqueria Fe liz. The name is a play on "Beef Ale," and the concept is billed as "updated greasy spoon." Seating is on three levels (a bar on street level, a mezzanine, and a second floor looking out on Main Street), and includes a 28-seat deck off the second floor. Centerpiece of the menu (from Spinner and chef Matthew Savastano, the former sous chef at La Calaca Fe liz) is the Beast Burger, a double patty. Menu is heavier on the snacks (dipsspreads, salads, loaded fries, fried green beans) than full-blown mains. In fact, there are but three: fried chicken, a fish of the day, and what they call steak poupard (seared sirloin flank steak, caramelized onion potato hash, fried egg, and hot sauce).

Sandwiches include a tempura fish, an avocado, and three classics: BLTs, hot roast beef, and fried bologna. Eight draft beers are on tap, as is a Forest Main brew on hand-pump, plus bottles and cans. Drink menu includes 10 cocktails, 11 wines, and numerous liquors (including flights). Canno Design went for a convergence of hunting lodge and greasy spoon. No stuffed and mounted animal was spared.

The upstairs dining room is a veritable gallery of taxidermy, and its focal point is a chandelier of antlers festooned with colorful lights. Beast Ale opens at 4 p.m. daily. Weekend brunch will start soon. DIY Kombucha Doissaints come in several flavors.

DAVID WARREN! Staff Photographer Take the legwork out of starting your own batch of kombucha with this all-in-one home brew kit created by Kombucha Brooklyn. It includes a jar, cane sugar, tea, a SCOBY (that is, your friendly bacteria colony), and detailed instructions. Samantha Me lamed Kombucha Home Brew Kit, $45 at uncommongoods.com. 1 KB ,1331 81131 85 64 82 BO 11 71 ts 76.. 74 72 70..

68 55 1 64 62 60.. 58 (1-11 KOMBUCHA 2 AND Swan' RDOKLYN ORGANIC Henan BREW CANE SUGAR The Kombucha Home Brew Kit from Uncommon Goods includes a jar, cane sugar, tea, a SCOBY, and detailed instructions. It sells for $45. IRV- 'A .4. (---- DINNER ON DEADLINE SUSAN SELASKY Detroit Free Press Private table behind a velvet curtain off the bar at Bardot.

These shrimp tacos get a spicy boost from a marinade that includes chipotle pepper in adobo sauce. Shrimp Tacos With Spicy Slaw 0 0 4d. It 101! 4 dt '74 4 fr, 40 I 4. 6 lt 1 A i .,) 4, i 4 f- IIII --'4'-' --N I'll 4, i 3 It I -4 a. '1 )1111.

4' 4 1 a 41 i i t. qt. 4 t. 4 I Wi IP 1: eo efr Bardot in Northern Liberties Eight years into the Pub on Passyunk East, Dennis Hewlett has ventured into Northern Liberties for his second bar-restaurant, Bardot (447 Poplar 267-639-4761). It is a world and a continent away from the P.O.P.E.

Think laying down in the background vs. a soundtrack of rock-and-roll. Hewlett has refit the former Wine0 and Ministry of Information with a walnut bar, silver tin ceiling, flocked wallpaper, and dark furnishings. Menu by chef Rhett Ve liner, an alum of Resurrection Ale House, is a European-influenced mix of small and large plates, tartines, and sandwiches. It is open from 11 a.m.

to 2 a.m. daily, with weekend brunch starting soon. Briefly noted Pizzeria Vetri's "al taglio" pizzas, as well as its signature snack, the rotolo, are being sold in the club level at Lincoln Financial Field during Eagles games. Reading Terminal Market is getting a burger stand, which will fill the prime space on Center Court formerly occupied by Tokyo Sushi Bar. George and Kim Mickel, who own By George! and Mezze, the popular Mediterranean stand, will run it.

It's on tap for late this year. Makes 4 servings 1 to 114 pounds deveined, peeled, large raw shrimp For the marinade: 13 cup fresh orange juice 1 chipotle pepper in adobo sauce 2 tablespoons lemon or lime juice 1 tablespoon olive oil 14 teaspoon salt 14 teaspoon black pepper For the cabbage slaw: 2 cups finely shredded cabbage 1 medium tomato, diced 1 small white onion, diced 12 cup chopped cilantro 2 tablespoons olive oil 1 tablespoon lemon or lime juice 12 teaspoon sugar Salt and black pepper to taste 14 teaspoon crushed red pepper flakes or to taste For serving: 8 corn tortillas, warmed 12 cup reduced-fat sour cream 14 cup chopped cilantro 1 avocado, halved, pitted, sliced, or diced 1 cup crumbled quest) fresco or feta cheese 1. Place the shrimp in a larger bowl. In a mini food processor or blender, blend together all the marinade ingredients. Pour over the shrimp.

Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes. 2. Meanwhile, in another Shrimp Tacos get a kick from a marinade that includes chipotle pepper. PATRICIA BECK! Detroit Free Press More restaurant news at www.philly.commike.

tablespoon of cream on each tortilla. Top with some slaw, a few shrimp, and avocado. Sprinkle with crumbled cheese and serve. Per serving: 415 calories (54 percent from fat), 25 fat (9 sat. fat), 36 carbohydrates, 16 protein, 662 mg sodium, 84 mg cholesterol, 7 fiber.

bowl, mix the slaw ingredients. Set aside. 3. Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade.

Broil about 4 to 5 minutes or until shrimp are opaque and just cooked through. Remove but leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a minute or two to warm them. 4. To assemble the tacos, stir together the sour cream and cilantro.

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