“Hey Phoodie, I’ve got a reader request for you:Who’s got the best shrimp cocktail in town? Not some fancy deconstructed essense of shrimp cocktail thing, I’m talking big fat U-10 high-roller style shrimp surrounding a pool of zippy, horseradishy, burn your sinuses cocktail sauce.”
We hear you loud and clear, friend: Some things are best left just as the good lord made ‘em, and shrimp cocktail is one. Since it was first made famous in 1957 at the Golden Gate Hotel & Casino in Las Vegas, the dish has assumed a mighty legacy, and woe to those who try to “update” it. Chefs of the world, hear me now: There is simply no need.
But as for the best in Philly? While ultimately, we’d like to throw this to the readers, we will say this: Something in us has always loved the Melrose Diner’s simple take on this classic. But as loathe as we are to say it, the upscale seafood microchains scattered around Center City — we’re thinking McCormick & Schmick, Devon Seafood Grill, The Oceanaire — generally have this kind of thing on lockdown. Not your thing? Not a problem, so long as you’re cool with the upsell: Bar XIX and Butcher & Singer’s raw bar platters are among the best in town, and both feature big, big shrimp with classic cocktail sauce. And while we’re talking about that, we have one word for you folks: Kelchner’s. Believe.
But that’s just us. What say you, Phoodies?
Kelchner’s prepared horseradish is also the secret to making a bad-ass Bloody Mary.
Kelchner’s, Heinz and Pickapeppa are the only condiments you need to have. Oh wait, red chili oil too. And I don’t care how many times you’ve had it; a well-chilled serving of monster, al dente shrimp is never to be taken for granted.
This is silly and only sort of related but the “first date” I ever went on, was probably around 14 years old. The waiter came up and asked whether we would like cocktails. Being the man and seasoned pro I asked the waiter what kind of cocktails they had.
He responded by saying, “Sir, we have all kinds of cocktails.”
“In that case, I’ll have a shrimp cocktail.”
At that point, the waiter cracked a smile and realised we were both a little young to be drinking. Oh, yeah, they didn’t have shrimp cocktails.
I’ll tell you where good shrimp cocktail is NOT: The Prime Rib. On a recent visit, they were using a very cheap, low quality shrimp, though charging upwards of $16/$17. Oh shit, now I’m having memories of the 99-cent shrimp cocktail in Vegas. blech. Anyway, it’s not shrimp cocktail, but I’ve been digging the shrimp tempura with remoulade at Chris’ Jazz Cafe. But you gotta eat them quickly upon receipt or they get floppy.