Philly Eats Magazine_First Edition 2017

to Los Angeles and then to a resort
in Honduras. All these influences are
obvious when you look at the decor
as well as the menu of this rustic
looking eatery and bar.
After scanning the menu, a few
things immediately caught my eye. The
number of ingredients that went into
each item - which speaks volumes to
the thought behind each menu item.
The menu spells out exactly what
you should expect. Another benefit is
that almost everything can be made
gluten free. And when I asked Chef
Brian about that very point he said
that his kitchen is divided to accommodate
these types of requests.
Even though his sandwiches,
burgers and plate presentation
looked amazing; there were other
items on this menu I wanted to try.
After all, a chef with this kind of experience
and creativity can obviously
create a knock out burger - which
was obvious by how many I saw coming
from the kitchen. But I thought
I would better challenge his culinary
creativity.
So I ordered the brisket and steak
PHO with rice noodles, sprouts, chili
peppers, spices, and lime. For those
not familiar with PHO - which includes
most of us - it is a Vietnamese
soup made from beef stock. I also
had to try the Pad Thai which is a
mix of shrimp, rice noodles, chicken,
peanuts, egg, bean sprouts and tamarind.
This dish was amazing,
and the serving size
was huge. Even
the heartiest
of eater
would
have a hard time finishing either of
these dishes.
8th and Union Kitchen is more
than just an Asian restaurant. As I
mentioned earlier, Chef Brian has an
extensive path that brought him back
to Delaware. This menu has a number
of items that will take multiple visits
to even scratch the surface of enjoying
all of these flavors. A visit to 8th
andunion.com will show his complete
menu and daily specials.
They run a lot of specials for happy
hour including live misuc! Their
brunch was featured in Food Network’s
50 States of Brunch. One
thing I found interesting about the
brunch menu is that it is available on
both Saturday and Sundays.
I would be remiss if I didn’t discuss
the pricing structure of this scratch
kitchen. In today’s world of pre-prepared
national chain meals costing
$15, I found a well-crafted thought
out a meal with great value. That being
said I found the pricing of 8th and
Union Kitchen to be extremely fair. If
you go on days with their specials it is
even cheaper for a burger than some
of the drive through restaurants. Additionally,
since it is in Delaware you
don’t have to worry about any sales
taxes.
The addition of 8th and Union
Kitchen into our “Great Restaurants
You Might Not Have Heard Of” makes
us proud and we hope you all try it
and enjoy it.
www.8thandunion.com
June 2017 Philly Eats Magazine 11