Tag Archives: food

The 5 Best Restaurants in Philadelphia

13 Jun



1. El Juanete

This dingy hole-in-the-wall is considered the most authentic El Salvadorian spot in the city. Chef Rodrigo Carrera, who moonlights as a certified nursing assistant, is so committed to an authentic dining experience that he only serves citizens of El Salvador. Be sure to bring a birth certificate or two forms of government-issued identification when you arrive for your reservation.



2. The Chuck E Cheese on Snyder Avenue

Trust us. Under the direction of new part-time manager Paulette Robinson, this upscale children’s bistro has become one of the hottest in the city. The intimate but refined environment features a lively arcade section and waiters dressed smartly in children’s snot. The upgraded menu includes quinoa-breaded Krazy Nuggets!™ and a Super Sausage Pizzazz Pizza™ baked without love by a Taiwanese man in a massive wood-fired brick hearth.



3. Le Chien Mort

With prices like these, a restaurant better deliver. Thankfully, Le Chien goes above and beyond expectations every time. This rustic French establishment borders on stuffy with its classic decor and persnickety service, but the menu proves inventive time and time again by focusing on just one ingredient: dog meat. St. Bernard Kebabs with Farro Streusel and Doberman pot-au-feu are paired against Jamaican Jerk Cavalier King Charles Spaniel in this landmark tasting menu. Reservations are hard to get and dependent on supply, so follow the ASPCA Facebook page for culling schedules.



4. Fish.

Fish. opened to a slow start two years ago, but has gained critical buzz since changing ownership last fall. Chef Waldo Fritz caused controversy with his concept, which spins the traditional seafood restaurant model on its head. Instead of the customer selecting his meal from the tank, a certified animal psychic will ask the fish which one would like to be eaten to you. This special attention to the ingredients leads to immaculately prepared dishes, assuming a fish deems you worthy of eating it. This reviewer was sadly not selected by any fish or crustaceans and went home hungry.



5. 4631 Chestnut Street

Every once in a while, a restaurant can enter the realm of legend. 4631 Chestnut has done just that in the past two years through their total commitment to atmosphere. Their small street presence in a residential neighborhood makes the restaurant seem like just another family home. Don’t be turned away but the inviting exterior – you must knock to gain entry. A kindly old man will greet you at the door, but any mention of a reservation or fine dining experience will be returned with confusion. Only by saying that you were just in a car accident, are a lost child, or make a compelling pitch as a door-to-door salesman will you be invited inside for a tuna sandwich (prepared tableside). Peerless.

Gang Busters

1 Dec

Sorry for the long hiatus, everybody. I’ve been hard at work doing stand-up and improv at school. Stay tuned for a stand-up album and a film adaptation of this sketch coming very soon.

You can click on the pages to enlarge them.

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A Word From Our Sponsors

21 Feb

Hi readers! I normally wouldn’t do this, but this post is going to contain no comedy. Instead, I’m handing the website over to my beloved father who is going to share a valuable investment opportunity with you. Read on for a chance to become rich beyond your wildest dreams.


Dear Readers of My Son’s Joke Website,

I’m excited to contact you today about a once-in-a-lifetime financial opportunity you can’t afford to miss.

Have you ever been dining in a Swiss-French restaurant and thought to yourself: “I wish this could be more convenient?” Do you know that feeling where you’re chowing down on some fondue or raclette and you think, “This is lovely, but I wish it didn’t take so long?” Well, here is your chance to get involved on the ground level of a fast food revolution. Introducing: Drive-Thru Fondue ®.

You might have thought that the only food that belongs in fast food is hamburgers and fries. But I’m here to tell you that the cauldrons of scalding oil, wheels of gooey cheese, and large quantities of raw meat and shellfish that characterize Alpen cuisine can have a place in your vehicle.

The premise is simple at Drive-Thru Fondue ®: approach the window, receive your order, and drive off with raw beef, shrimp, and scallops impaled on pointy forks and simmering in a steamy vat of boiling liquid. It’s just that easy.

The menu for Drive-Thru Fondue ® is constantly being improved, but it is built on a few core dishes. For appetizers, you have the classics. Raclette cheese, aged for over 180 days in a cave at every Drive-Thru Fondue ® franchise, is served with a disposable heat lamp to put on your dashboard. Keep the cheese warm and carve yourself some slices at stoplights. Cheese fondue is also a big mover. Our proprietary blend contains three gourmet cheeses and is served in a styrofoam container perfectly sized for your automotive cupholder. Avoid speed bumps, or the artisan French bread and decadent miniature vegetables might just fly out and cover your leather upholstery in molten Appenzeller. It is always fun when you find that rogue cornichon or pearl onion hidden underneath your seats, though…

For your entreé, indulge with Drive-Thru Fondue ®’s signature dish: Fondue Royale. With ample amounts of raw filet mignon and luxurious seafood, this affordable meal is sure to satisfy during your evening commute. Our simmering oil is a custom blend of 16 oils, 57 spices, and a tiny bit of witchcraft. When was the last time your dinner was exhilarating? Well, when our delicious recipe comes flying at your face and neck when you hit a pothole, you’ll know what it means to dine adventurously.

We at Drive-Thru Fondue ® are completely against distracted driving of all kinds. But, we are committed to food and road safety for our customers. Our ingredients are presented raw, which means they come laden with salmonella, E. Coli, tapeworms and other unseen assassins. While driving, avert your eyes from the road for a few moments to check that your food has been thoroughly heated. Additionally, be sure to completely sanitize all of your vehicle’s interior surfaces after handling all Drive-Thru Fondue ® fare.

Our first location is a huge hit in the local community and our grub is getting rave reviews every day. We were recently awarded four out of five forks by Fondue Fancy magazine, a leading industry publication. Furthermore, we were rated as “Adequate” by the local health department. Additionally, we are legally obligated to inform you of our “Abysmal and Life-Treatening” designation by the National Highway Traffic Safety Administration.

Drive-Thru Fondue ® is ready to take the leap into the next level of fast food. We are looking for brand sponsors, franchisees, loose-moralled insurance executives and adept liability lawyers to be a part of the Drive-Thru Fondue ® family.

So join us. Open your wallets and come along for the ride. If you’re a hungry entrepreneur or simply a loyal patron of the fondue community, this is a can’t-miss opportunity to be a part of something big. It may seem like every big fast food chain is putting fondue on their menus these days. But remember:

At Drive-Thru Fondue ®, we fon-do it better.


Heinz Sosnick
Restauranteur and Fondue Tycoon
Drive-Thru Fondue International




Doctors Hate This: The ONE Weird Diet Trick You Can’t Afford to Miss

4 Feb

You. Yes, you. Are you looking to change your life? Is the food you’re eating keeping you healthy, spry, and full of vigor? But are you having fun? Are you looking to poison your body and mind with the food you eat, but have a great time while doing it? Then we have a diet for you.

Introducing the gluten-only diet. Carbs and starches 24/7. We’re talking artisan breads, luxurious pastas, and luxurious artisan breads. If that sounds delicious and uncomfortable, you’re right. Let’s walk you through it.

Breakfast, that’s easy. Two Pop-tarts, straight out of the microwave. But remember, this is the gluten only diet. Go ahead and scrape off that strawberry frosting. Siphon out the jelly filling with a syringe or small vacuum . Feel good yet?

For lunch, head on over to the altar of gluten, the cathedral of carbohydrates, Panera Breads. Grab yourself some clam chowder in a breadbowl. Then dump the clam chowder in a trashcan. Order a second empty breadbowl. Savor it. Enjoy yourself.

If you’re hungry, the gluten-only movement offers many great snack choices. Couscous, spätzle, matzoh. If you’re thirsty, have a beer or some soda, boiled down to just the syrup. Your mouth should feel dry and starchy, if you’re doing it right.

Dinner is the easiest meal of the day. Four words: Olive Garden unlimited breadsticks.

If you’re appetized by now, that’s normal. But know that the gluten-only movement isn’t all peaches and cream. In fact, peaches and cream are completely forbidden. You may gain 30 pounds in a week. You may go months without a bowel movement. Your body may be as doughy as the foods you’re eating.

This diet will test your willpower. A waiter might say “Do you want a side salad with that plain pasta?” to which you’ll reply: “No. I only eat gluten.” Your body will scream for a single baby carrot. Your belly will beg for roughage. But you can’t spell gluten-only without willpower.

Support is the bread and butter of any successful diet. With us, it’s just the bread. Our official gluten-only community, Flour Power, will be there for you every step of the way. Share wheat-based recipes, debate the pros and cons of spaghetti and linguine, and find solace in the company of others who eschew the devil of gluten from their lives.

Only gluten. Only happiness. www.breadheads.com

Right On

2 Mar

(A girl is driving a car with her friend in the passenger seat. The passenger is giving directions. They approach an intersection.)

DRIVER: Left up here?
DRIVER: Right?
DRIVER: Oh, right.
DRIVER: Right, right.
DRIVER: Left, right?
PASSENGER: Right, left.
DRIVER: Right.
DRIVER: Right?
DRIVER: All left.



26 Feb

(A teacher is seated at his desk in front of a class. The students prepare to deliver history presentations.)

TEACHER: Thanks for having these presentations ready, guys. I know they seem like a pain now, but they will really help you in life. I promise you that.
STUDENT: Rutherford B. Hayes was a main proponent of Reconstruction in the Deep South.
TEACHER: It’s so important – sorry to interrupt. It’s so important to be able to speak to your peers like this. It really is.
STUDENT: Rutherford B. Hayes was a main proponent of Reconstruction in the Deep-
TEACHER: Like, you walk into the teacher’s lounge everyday and that smug geek from the math department’s eating your sandwich again. You need to talk to him and clearly let him know how you feel. That’s why I have you do these speeches.
STUDENT: Rutherford B. Hayes was a main proponent of Reconst-
TEACHER: He totally knows it’s your sandwich, too! Every day, he just forgets that the egg salad in the Tupperware with my name on it isn’t his. Like who does that?
STUDENT: Rutherford B. Hayes was a main prop-
TEACHER: And you walk in there and he’s standing by the fridge with that smug little grin. He’s got egg salad all around his mouth and he’s just looking at you like he’s got his hand in the cookie in the jar. At that point, in these circumstances, you just need to stand up and say something, am I right? That’s why we do this in class. To prepare for you crap like this.
STUDENT: Rutherford B. Hayes was a ma-
TEACHER: And then the next day, he doesn’t even that audacity to hide the sandwich. He’s parading the egg salad around so everyone can see his conquest. He’s got a mischievous little twinkle in his eye and you walk right up to him and you’re about to give him a piece of your mind, when he just wipes that defiled shell of a sandwich right underneath my nose.
STUDENT: Rutherford B. Hayes-
TEACHER: He’s drawing me into the ring. He’s the pauncey matador luring the bull into the ring. But this bull isn’t just going to scratch the dirt and snarl. I came to play.
STUDENT: Rutherford B. Hay-
TEACHER: I throw the chump against the refrigerator and I start shoving the egg salad into his face. And he’s breaking into a cold sweat and staring into my eyes like they’re two smoking gun barrels. I’m there feeling pure power, every little cog in my toned physique creating me into one massive, pulsing muscle.
STUDENT: Rutherford B-
TEACHER: Looking past his eyes and into his soul, I know that this coward has already surrendered. Silently, he’s telling me, “I always knew it was yours. It was your name on the Tupperware. It was your egg salad.”
STUDENT: Rutherfo-
TEACHER: He has surrendered, but I am merciful. I take my arm off his throat, waving the sandwich in the air as a glorious flag of victory.
TEACHER: Meanwhile, the entire teaching faculty has gathered around. Inspired by my swift and righteous act of justice, they stand behind me in unwavering support. Breaking the deafening silence, the principal, “Now, tell him off once and for all!”
TEACHER: In my mind, I prepare the most elegant, graceful, and passionate piece of oratory this world has ever known. Supreme in its diction, unparalleled in its passion, I bask in the glory of this moment.
STUDENT: (breath)
TEACHER: I steady my breath, plant my feet, and prepare to bring this sad sack to his knees with the thundering force of the spoken word.
STUDENT: So, what’d you end up saying?
TEACHER: Oh, I just walked away. I don’t do well at public speaking.

Thank You for Flying With Us

23 Feb

(Passengers board a large plane. Some of the most striking characters include a grossly obese and sweaty gentleman (Preston), a very elderly woman (Eustice) and her grown daughter (Carla), and a lady (Gloria) with her dog in the seat next to her. An airline representative boards the plane and picks up the microphone.)

AIRLINE REP: Good afternoon, ladies and gentleman, it appears we have over-booked today’s flight by just one customer and we would like to offer a fantastic deal to one lucky volunteer today. If you would like to wait just two hours we can put you on a plane to your destination and offer you either a cash payment or an airline voucher. Which one would you all rather?
CROWD (loud and agreeing): Cash!
REP: Ok, we will be offering a voucher today. Thank you for your input. The voucher is worth $200 to be used on a future flight.
CARLA (to Eustice): Mom, maybe you should take the deal.
EUSTICE (replying): Oh, and come back tomorrow?
CARLA: Yeah, tomorrow. Or next week. Or never.
EUSTICE: Do you think it’s worth it for $200?
CARLA: Can we buy a sense of humor with that money?
REP: We are now offering a $250 voucher. Again, we cannot take off until someone agrees to give up their seat on this flight.
PRESTON: Can you sweeten the deal a little bit?
REP: Maybe, what are you asking for?
PRESTON: Can you make it $300 and a bag of Terra Blues?
REP: I’m not going higher than $250.
PRESTON: Let’s do $275 and the bag of chips.
REP: I can give you $250 and mixed nuts.
PRESTON: $250 and Terra Blues?
REP: You’re not getting the Terra Blues.
PRESTON: (heavy breathing and profuse perspiration)
REP: We can’t take off until someone takes this voucher.
PRESTON: You’re holding firm on the Terra Blues?
REP: We’re holding firm.
PRESTON: No deal.
REP: Ladies and gentleman, please stay calm. We just need one volunteer to accept the voucher and the later flight.
EUSTICE (to Carla): I would take the offer but my luggage is already on the plane.
CARLA (replying): They will take it off for you. You should take the deal.
EUSTICE: But what would I do for dinner?
CARLA: There’s good food in the airport. Take the deal, Mom.
EUSTICE: You really think I should?
CARLA: I really think you should.
EUSTICE: I could use the money to come visit you another time.
CARLA: Don’t take the deal. Don’t take the deal.
REP: We are still waiting on someone to take the offer before we can take off. (gesturing to Gloria in the first row) Why not you, miss?
GLORIA: Oh, I’m sorry but I’m traveling with a child.
REP (questioning) Oh, where is your child?
GLORIA: In this cage. His name is Bacchus.
REP(understanding): Oh, you mean your dog.
GLORIA: I used Bacchus to get in the pre-boarding for people with infants. For the purposes of this flight, he is a child.
REP: Miss, would you mind holding Bacchus during the flight so we can board the final passenger in that seat?
GLORIA: No, I’m sorry. Bacchus needs his own seat. He’s a service dog.
REP (skeptical): What kind of service?
GLORIA: He chews all my food for me because of my colitis.
REP: Like a penguin?
GLORIA: Like a penguin!
REP: (shudders) Would anyone like to accept the offer so you can take off?

(Pilot exits the cockpit)

PILOT: How much is the offer?
REP: A $250 voucher and animal crackers.
PILOT: I’ll take it!
REP: Congratulations, sir!

(Pilot and Representative exit the plan.)

LOUDSPEAKER: Excuse me, ladies and gentleman, we are sorry to report that this flight will be delayed while we locate another pilot. We are offering a $300 flight voucher and a bag of Terra Blue chips to anyone willing to assume that responsibility.

Hot Like Fire Sauce®

12 Jan

Some authors have become fabulously wealthy off their work. Much to my chagrin, I have not. But rather than keep chipping away at this humor thing until it pans out, I’ve decided to make my fortune off a single work: a supermarket-shelf romance. As brick-and-mortar book stores die in America, supermarkets are still going strong, meaning my book will reach the maximum audience possible. So, without further ado, I present a portion of my monetary chef d’oeuvre, Taboo: A Taco Bell Love Story. 

Chapter 8: Passion Hot as Fire Sauce™

The pallid glow of fluorescent lighting glinted off her auburn hair, greasy and lifeless like an unopened case of burrito lettuce. I stared deep into her eyes as I bit into a Chalupa Supreme®, and a moist wad of sour cream dripped clumsily down my chin. Suave and smooth, I wiped it on the sleeve of my hoodie. She signaled her affirmation with a girlish grin.

Slowly, I began to put my mouth around the object of my affection; the Fiery Doritos® Locos Taco Supreme was everything I’d hoped it would be. Pausing momentarily, I wondered which was more delightfully curvaceous – her body or this taco shell?  Both made me salivate excessively. Just as I consumed that mystery meat abomination, my lust consumed me. I wanted to unleash my love for her like guacamole from a caulking gun.

The oily tension at our table for two began to overcome us both. Her hands twitched either out of nervousness or a small saturated-fat overdose seizure. My toes curled inside my Crocs, digging deep like the roots of our affection. The raw ache of anticipation welled inside us both. The temperature of the evening climbed from Mild® to Hot® to Fire®, crescendoing  momentously in Limited Edition Fire Roasted®.

Our hands clicked together magnetically, and our heads aligned themselves on that cosmic auto-pilot that only soulmates share. Pausing just inches apart, she looked piningly at my buttery lips and whispered, “I must be a Cantina Steak Burrito® by Lorena Garcia, because I was made just for you.” We held the same tantalizing position as I replied, “You make my heart melt like Cheesy Fiesta Potatoes®.”

Suddenly, our lips locked together, cradling a Shredded Chicken Smothered Burrito® in between our mouths. As we lost ourselves in each other, we were blanketed by a layer of rice and pinto beans. Eventually, we tumbled off our chairs and onto the floor, wallowing in the food detritus like a pair of amorous hogs. We paused for breath, and she flirtatiously fed me a handful of the fallen legumes. From behind the counter an employee, jealous of our connection, yelled, “Ya’ll belong in an institution! Yo, this is wrong, man.”

If it was wrong, I don’t want to be right.

Out to Lunch

14 Jul

“(Name Redacted), 9, had lunch at the White House with First Lady Michelle Obama on Tuesday as the Connecticut winner of the First Lady’s 2013 Healthy Lunchtime Challenge.

(Redacted) won with his recipe for quinoa risotto with shrimp and kale.”

–  New Canaan News

Quinoa Risotto with Shrimp and Kale
A Recipe by (Name Redacted), age 9.

1. Decide to win Healthy Lunchtime Challenge with a dish nobody has time to make for lunch.
2. Look for ingredients in pantry. Discover there is nothing in pantry labeled “risotto”.
3. Call Mom for help.
4. Watch cartoons for three hours. Risotto is ready.
5. Let cool before going to White House.

P.S. In other news, I am off to camp for a few weeks. Posts will be very few and far between in that period. Enjoy your summer.

Don’t Forget to Tip the Waitress

15 May

(Scene is a crowded diner. Waitresses bustle to and fro. A party of one [a very mediocre party if you ask me] sits down at a booth. A waitress tends to him.)

WAITRESS: Hello, welcome! Can I start you off with something to drink?
CUSTOMER: I come here pretty often, I know what I’ll have to eat as well.
WAITRESS: Oh, I’m sorry, I’m new here. It’s my first day. So, what will you have?
CUSTOMER: I’ll start off with a house salad.
WAITRESS: With which dressing?
CUSTOMER: What are my choices?
WAITRESS: You can choose to have a dressing, or just the vegetables with nothing on it.
CUSTOMER: I’ll have Thousand Island.
WAITRESS: And what do you want for your entree?
CUSTOMER: I’ll have the fish.
WAITRESS: Really, the fish? In a place like this?
CUSTOMER (blank stare): Huh?
WAITRESS: Oh, sorry. It’s just so easy to forget you’re supposed to sell the food. It is my first day after all.
CUSTOMER: Let’s actually make that a steak sandwich.
WAITRESS: Sure. Umm, could you point that out on a menu?
CUSTOMER: I don’t know where it is on the menu, I just ask for it. I get it all the time.
WAITRESS: That’s okay. Could you just explain the dish to me?
CUSTOMER (condescending): Well, it’s like a piece of steak. On a piece of bread. A steak sandwich.
WAITRESS: So is that a hamburger? With steak on bread?
CUSTOMER: No, it’s like a steak sandwich. Just tell the cooks my order.
WAITRESS: I’m sorry, but I don’t really know how to communicate this to the chef.
CUSTOMER (exasperated): Really? You could just say, like, “Un sandwich de bistec para la cliente allá.”
WAITRESS (laughs): No, they speak English. It’s just I can’t quite figure out how to describe a steak sandwich without making it sound like a hamburger.
CUSTOMER (putting his face in his palms): You know what? Just call it a hamburger.
WAITRESS: Great! One hamburger. Would you like fries on the side?
WAITRESS: Regular, crinkle cut, waffle, or pancake?
WAITRESS:  I’m sorry, we can only serve waffles past noon because it’s a breakfast item.
CUSTOMER: Waffle fries are a breakfast item?
WAITRESS: I’m sorry, you can only order from the dinner menu now.
CUSTOMER (confused): Wait, can you not serve waffles or waffle fries?
WAITRESS: Um, let me ask: (yelling across room) Hey, Shelley! Can we serve waffle fries now?
SHELLEY: We don’t even serve waffle fries here!
WAITRESS (to customer): I’m sorry, we don’t have waf-
CUSTOMER (testy): I heard. Crinkle cut is fine.
WAITRESS: Ok. And would you like any extra maple syrup?
CUSTOMER (confused): For my steak sandwich?
WAITRESS (frazzled): Oh, no, I’m sorry. I just keep seeing waffle and it throws me off.
CUSTOMER (upset): Could you just go put my order in now?
WAITRESS: Yes. One hamburger with waffle fries coming right up!
(The waitress leaves without the customer correcting her. She returns 55 minutes later with a slab of raw meat between two waffles.)
CUSTOMER (quickly): Take that back. I refuse to eat it.
WAITRESS (alarmed): What? Why?
CUSTOMER (irate): Why? First of all, two waffles does not a steak sandwich make. Second, the meat is completely raw! Where did you even get raw meat like this?
WAITRESS (meekly): I saw it next to the grill, and I just thought that’s where the cooks put the food for us to take it out.
CUSTOMER (snarky): Did you ever think, that just maybe, it was there so they could grill it?
WAITRESS: I didn’t know! It’s my first day.
CUSTOMER (exhausted): Could you please just take this back and cook it to medium rare?
WAITRESS: You want me to cook it to medium rare? I don’t really think I’m qualified. I’m just a first-day waitress.
(The customer does not justify that comment with a reply. Shelley calls from across the diner and the waitress goes toward her.)
SHELLEY (yelling to waitress): Did you just serve that man waffles? You know we can’t do breakfast items past noon!

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