Chef's Kitchen (Eclectic)

After a hiatus, we revisted Chef's Kitchen in Cherry Hill.

We arrived early for our 7:30 reservations and were promptly seated. Our waiter opened our wine, gave us our menus and then told us the specials for the evening.

Not long after, we were given crusty bread with hummus topped with sesame and butter triangles.

Ken ordered the Caesar salad with shaved parmesan cheese and Jay ordered the baby greens with blue cheese, walnuts in an Oriental vinegrette. Both were fresh and extremely tasty.

Service was good - actually too quick. Entrees were brought out before Jay could finish her salad and enjoy her wine. We figured it was because the restaurant closes at 9 PM.

We both ordered specials - Ken ordered the aged sirloin speical, medium, with corn and potatoes au gratin. He was pleased, although the presentation was a a little to be desired (Ken has been watching Iron Chef America).

Jay ordered the Australian lamb sirloin - medium well, with asparagus and mashed sweet potatoes. The lamb was tender and very flavorful. The asparagus was a little more done than she was used to. The mashed sweet potatoes had no substenance - they were just there.

Eve, the chef/owner was there, but never came to our table to welcome us or see how we enjoyed her dishes.

However, both dishes were devoured and we will return to try other dishes eventually. We left at 8:50 PM. We had to say goodnight to Eve and her waiter rather than receiving their well wishes upon our getting up from the table. (Maybe because we were the last to leave.) Nor did the waiter thank us for our 31% tip.

Wines enjoyed: 2004 7 Deadly Zins (Old Vine) and 2005 St. Urbans-Hof Riesling.

Here's a review from the New York Times: http://events.nytimes.com/2006/01/08/travel/08njdine.html

• Dress: Casual.


• Service: Good.


• Decor: Orange and blue walls (this actually works well) with kitchen utensils displayed throughout. Lighting was nice. The ladies' room was clean and also had orange walls.


• Portions: Good.


• Prices: Moderate.


• Reservations: Suggested.

Little Saigon (Vietnamese)

We finally returned to Little Saigon yesterday with our friends, Karin and George. It's in Upper Darby, PA, so we don't visit as often as we'd like. We had previously visited so much that we didn't need to look at the menu. (Karin and George used to visit weekly, but have discovered other restaurants so their visits have been more sporadic - what a shame)

Our hostess was extremely pleasant and welcoming.

While waiting for Ken to arrive, Jay, Karin and George enjoyed the roast pork wonton noodle soup. The noodles were light and the broth was delicious.

Once Ken arrived we shared: Two orders of shrimp and pork rolls; 3 orders of spring rolls (one with vermicelli, two without); two orders of crepes filled with shrimp and bean sprouts; one order of grape leaves.

After all of that, Ken and Jay weren't satisfied so we ordered another order of grape leaves and spring rolls.

You won't find food this good anywhere else so make the trip. Owner Han and his wife, Nancy, remembered us and sent us two orders of sticky rice with corn and coconut milk for dessert. It was so good, Jay ate one order by herself.

Jay and Ken also ordered food to go: more grape leaves, charbroiled pork over broken rice, and deluxe fried rice, the taste of which is so fresh and different from Chinese fried rice.

Wines enjoyed: 2005 Albarino Burgans Rias Baixis White Wine, 2003 Tittarelli Malbec Reserva, 2005 Smoking Loon Pinor Noir and 2005 Two Left Feet MollyDooker Sarah Sparkly (65% Shiraz, 19% Merlot, 16% Cabernet Sauvignon)

• Dress: Casual.


• Service: Outstanding.


• Decor: Pleasant atmosphere.


• Portions: Large.


• Prices: Extremely affordable.


• Reservations: Not required.