Before Mish Mish, Alex Tewfik was better known for writing about restaurants than working in them. After a pandemic wake-up call, he left his job as food editor for Philadelphia Magazine to open the restaurant he’d always wanted. “A tiny, tiny menu. Very easy, simple dishes,” he says. “I just want it to be a really fun night out.” He gave chef Kyle McCormick, free reign to create the menu—as long as those dream dishes were represented.
On the list of dream dishes was Armenian string cheese, the pulled-curd braid studded with tiny black nigella seeds, was served at family gatherings in @xtewfik Egyptian-Russian household when he was growing up.
And the lure of the #cheesepull is strong. The fried Armenian string cheese has become one of the most popular dishes on @mishmishphilly menu, a flagship small plate that sums up Tewfik’s vision: easy, simple, fun.
Read more and get the recipe at our #linkinbio
#cheese #cheesepull #stringcheese #friedcheese #mozzerellasticks #culturecheese #cheeselover #philadelphia #phillyeats ...