I have a reservation to go to 10 Arts in January with 4 friends. My friends are Chefs and foodies alike and was really jazzed to tell Philly foodies, but now I feel deflated after reading reviews. So, please tell me it's not all bad.
Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers. Get tips on making perfect carne asada here.