HOME > Chowhound > Philadelphia >

Discussion

Amada suckling pig - Did I go on a off night?

  • 15
  • Share

We had the suckling pig when we visited on Memorial weekend and I was highly disappointed! Our party was larger than the pig we reserved (Half of the group were kids under 12). With a larger party, we figure great, we can try all the tapas too! We ordered some tapas including the Pernil Asado. The tapas were good but did find most of them on the salty side. After having the Pernil Asado (crispy skin and the tasty pork) we were looking forward to the suckling pig. The suckling pig came out on the carving table steaming and everyone was excited. They also brought out the Paella Valenciana we ordered and all the side dishes that came with the pig. The only side dish we felt was good/edible was the grilled green onions. The garbanzo beans had way too much white wine and salt which made it salty and sour. The white beans were still a little hard. The Paella Valencia was inedible! The chicken had a thick coating of seasoning that made it overly salty on the outside and it was DRY!! The rice also too salty and full of tomato. The suckling pig….the skin was awesome but the meat itself lacked flavor (not that I recall ever having bad crispy pig skin..lol). The pork was the only thing I tasted the whole night that could have used a dash of salt.

From all the reviews, I am wondering did I go on a off night or the pig is all hype?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Oh no. I was going to go. What happened when you told them of the problems?

    5 Replies
    1. re: mscoffee1

      I too was not enthralled with our little piggy at Amada. I did love the onions a lot and the beans and the potatoes that they sereved were decent. But our pig had a very gamey flavor to it, almost sour even. It seemed odd to us because we love going to pig roasts, and there are few foods I enjoy more than juicy pork. But what they dished up at Amada seems to be almost an entirely different thing, as it bore little resemblence to any other pork dish I have ever consumed. That aside, I have always been very pleased with all of the other tapas at Amada so we know to just stick with them when we go.

      1. re: bluehensfan

        mscoffee,
        For the tapas one person in our party (who been to Spain before) kept saying that is was normal for them to be on the salty side so we ate them and we did enjoy it. To tell the truth, I think I was in denial. I talked my sister's family into coming to this restaurant and she normally would not splurge on food like this. How can I admit that the food was bad after paying $40.00 per person for that pig!!!

        1. re: ammel_99

          I often just don't want to ruin the evening even more by complaining. Maybe you could call and tell them, but it certainly is not on you to make them do their job. This is a pretty big screw up. I know how disappointed I would have been as well.
          I was there for lunch and had a few tapas that were ok but none were salty. I think it was calamari that was tough (not terrible). I was disappointed , but felt I just did not choose well.

          1. re: ammel_99

            I'm sorry, I completely understand bad experiences, especially when you are spending money....BUT...if you didn't complain while there, it almost seems unfair to slam the restaurant after the fact. They now have little recourse to make you happy.

            Personally, on top of other issues, if a dish is completely inedible (undercooked beans) that is absolutely time to call someone over. And I will also say if your waiter/waitress is clearing away mostly untouched dishes, they should have asked.

            1. re: sommrluv

              There goes Craig Laban's career...

              I found the garbanzo beans on the al dente side too, so maybe that is intentional.

      2. You relived my experience there. l felt the grilled green onions were one of the best things l ever had, but the only thing there that wasn;t incredibly oversalted. Granted l am averse to heavy salt and have stopped the lamb shoukder at Zahav as a result as well, but everything including the pig was over the top.

        8 Replies
        1. re: Delucacheesemonger

          Im curious if the saltiness of the meat at both Zahav and Amada is because they brine the animal ahead of time? I have had turkey that has been brined and then cooked and never noticed an over saltiness. Just curious.

          1. re: cwdonald

            With brined turkey, neither did l.

          2. re: Delucacheesemonger

            I was fine with the lamb shoulder at Zahav in terms of saltiness. Oddly enough just after eating it I kept thinking to myself that the lamb was much more of a spectacular treat than the pig was. And you don't need three friends to enjoy it (but a good appetite is a help).

            And I have brined turkeys overnight for Thanksgiving and never had a problem either...

             
            1. re: bluehensfan

              Properly done, brining doesn't add salt to the meet. There is some controversy over the physics of the process, so don't ask me to explain it. Would be interesting to know what the new "Modernist Cuisine" says about it.

              Does Zahav brine their lamb? Interesting if so, since lamb is one of the traditional "do not brine" meats (but as long as it tastes good, I guess who cares).

              1. re: ftarazu

                Yes they brine it for 48 or 72 hours, can't remember which.

            2. re: Delucacheesemonger

              Delucacheesemonger, Thank you for validating!!!
              One of my favorite places for roast pork (Lechon) in NY was recently featured in the NYT:
              http://www.nytimes.com/2011/04/24/nyr...

              1. re: ammel_99

                Sounds great, thanks. Love your avatar,l am going to Obrycki's this weekend as last year for crabs at that location.

                1. re: Delucacheesemonger

                  Thanks! I think this picture was taken at Mr Bills but we like Obrycki's better!