Diamond in the Rough; You Don't Even Need a Home Game to Enjoy This Emerging Ballpark Eatery.

Summary

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Pete's friend turns around. He's big. He tells the butter to shut up. The butter retaliates with something like, "You wanna make me?" Pete's bud expresses his desire to "make" the butter (clearly, he could), but it's almost his turn to go in, so he drops it.

Both sides have the same menu, printed on a laminated placemat. Al Paris, executive chef at Zanzibar Blue, Warmdaddy's and here, oversees the kitchen. (Ed Fialkowski is chef de cuisine.) Paris says the menu is expanding from simple ballpark food to more gourmet fare. By winter he hopes to offer entrees like porterhouse steak, nut-crusted mahi-mahi and lobster shepherd's pie. Take that, Chickie's & Pete's.

A roast pork, broccoli rabe and provolone sandwich isn't as juicy as the menu suggests (maybe ask for extra juice next time), but it's decent. A crabcake sandwich isn't homemade, but it's tasty nonetheless--breadcrumb-crunchy outside, not too much filling, plainly seasoned, with a side of standard tartar sauce. Grilled Cajun chicken breast on another dry roll is well spiced and tasty, but could lose the provolone and the side of remoulade oversaturated in Creole spice mix.

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Extract

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Diamond in the Rough; You Don't Even Need a Home Game to Enjoy This Emerging Ballpark Eatery.

The Phils home game just ended. Naturally, there's a line to get into McFadden's, the ballpark's only bar (oh, and restaurant) that stays open after the rest of the complex closes. A couple hundred people wait for the privilege of drinking Coors Light and sh...

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