Pod Restaurant: A Retrospective on Innovation and Asian-Fusion Cuisine in University City
Stephen Starr's innovation shines brightly at Pod, his futuristic Asian-fusion restaurant located in Philadelphia's University City. Pod, situated at 3636 Sansom St, pushed stylistic boundaries, offering not only inventive food but also a complete sensory experience for diners. While Pod has closed its doors, its impact on Philadelphia's dining scene remains significant. This article explores the restaurant's unique features, menu highlights, and evolution over nearly two and a half decades.
A Feast for the Senses: Design and Ambiance
Walking into Pod was an experience. The restaurant's interior was a feast for the senses, demanding a moment to adjust to the chic, modern surroundings. Conceptualized by Manhattan designer David Rockwell and influenced by films like "Sleeper" and "2001: A Space Odyssey," the hip, contemporary, "starship-like" space was unlike anything else in the city.
In addition to the 90-seat main dining area, Pod offered unique seating options that contributed to its name and atmosphere. Small "pods," similar to booths, lined the outside wall, providing couples with an intimate dining space. Three larger "pods" accommodated groups of six to twelve, allowing guests to customize their dining mood by selecting different colors of light to illuminate their private space.
Pod also featured a large bar-lounge area and a sushi bar as alternatives to traditional table dining. At the bar, guests could enjoy a kaleidoscopic series of cocktails, or "Liquid Remedies," named after the glowing lights cast throughout the restaurant, such as Pink, Blue, Purple, and Orange. A wide range of sake, wine, and bottled and draft beers were also available. Guests could sit on white stools lining the bar or relax on the red, sofa-like foam sculpture in the lounge area. The sushi bar featured Sushi Chef Hiroyuki Tanaka, who delivered fresh sushi plates that were continually replenished on a revolving conveyor belt. Diners could freely choose from the dizzying array of sushi, sashimi, and custom-made rolls as they passed by. A flat-screen TV mounted on the wall behind the bar provided entertainment in the form of retro cartoon classics like "Speed Racer."
The Menu: A Journey Through Asian Flavors
The menu at Pod was designed for sharing, encouraging a family-style dining experience. It showcased a blend of Japanese and Pan-Asian cuisines, evolving over the years to include Korean-inspired dishes during a brief "Kpod" iteration.
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Sushi and Small Plates
The Sushi Small combination platter was a popular starting point, featuring individual pieces of nigiri sushi, a tuna roll, and an eel-avocado roll. The standout was the mildly smoky and buttery fantail, followed closely by the eel avocado roll, where the lightly barbequed, sweet eel and rich avocado created a satisfying combination.
Dim Sum Delights
The Malaysian Seared Scallops with coconut curry sauce and the Kobe Beef served with ponzu and wasabi, cooked table side on Japanese river rocks, were tempting dim sum selections. The Kobe Beef, rich in flavor and tender, almost melted in the mouth, complemented by the mild ponzu sauce. The Malaysian Seared Scallops featured plump, golden-brown scallops atop a bed of coconut curry sauce and crispy fried noodles, offering a delightful textural contrast.
Main Plates
The Szechwan Lamb Chops with Shanghai noodles and sesame dressing, along with the Golden Crispy Pork Tenderloin with caramelized onion, potatoes, and Thai tomato salad, were recommended main plates. The Golden Crispy Pork Tenderloin, pounded flat, breaded, and fried, was sandwiched between fluffy mashed potatoes and a vibrant Thai tomato salad, showcasing contrasting textures and flavors. The Szechwan Lamb Chops featured gently grilled lamb on soft Shanghai noodles and shitake mushrooms, with the shitake's earthy flavor pairing perfectly with the lamb.
Signature Dishes
Among the signature items, the "JFC" - Japanese Fried Chicken Karaage - stood out. Proteins from the robata Japanese grill were also notable for their simplicity. The sushi menu included the Butter Krab Roll (made with kani) paired with a small bowl of warm clarified butter and ponzu.
Desserts
The Chef's selection of sorbet was a work of art, featuring balls of lychee, mandarin, blueberry, and strawberry sorbet atop a molded circular cradle of neon blue ice, garnished with a sprig of Thai basil.
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Evolution and Reinvention
Over the years, Pod Philadelphia underwent several iterations. Initially, the menu was heavily sushi-inspired until the opening of Morimoto. It then pivoted to pan-Asian cuisine and later morphed into Korean during the short-lived pandemic-pivot known as Kpod. Despite these changes, some favorite menu items, such as the JFC Karaage, remained.
Stephen Starr described the final iteration of Pod as "grown up sushi," with the gimmicks of bubble chairs, the sushi conveyor belt, red lacquer, and vivid pastel colors projected on white surfaces being removed.
The Pod Experience: Atmosphere and Service
Pod offered a fun, relaxed atmosphere. Servers often wore fanny packs, gray sweatshirts and sweatpants, and smiles. Chef Kenjiro Omori was known for his passion for cooking and sharing with guests.
The menu options were affordable, encouraging the sampling of different items. The restaurant also had a popular happy hour in the bar from 5-7 pm on weeknights.
Location and Accessibility
The Pod Restaurant was located at 3636 Sansom St. in University City. The nearest parking garage was the Walnut 38 garage around the corner at 3731 Walnut St. The restaurant was also accessible via public transit, with the Bus #21 stopping at 37th and Chestnut, and the 36th Street Trolley (#11, 13, 34, and 36) one block away. Valet parking was available seven days a week for $20 per vehicle.
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