Small Bites

Little Vittles

Beauty Shop Café (2001 Fitzwater St., 215-546-1002, beautyshopcafe.com) owner Jonathan Adler calls it a practical joke. We call it one way to put more pep in your step. The Sriracha Latte is easy to miss on the menu, and he's sold only three so far, but the unapologetic drink remains. When a former employee decided to use the tear-jerking red chili-based condiment as syrup and talked himself into liking it, the frothy kicker won over a few adventurous palates. Served best hot and with whole milk, Adler recommends mixing it stealthily and then passing to an unsuspecting friend — preferably one with a sense of humor. —Kelly White

Ethio Café (4400 Chestnut St., 215-222-2104), which reopened two weeks ago under the management of new owner Genet Bersoma, is the place to go for lamb kikil. Available as a sporadic special, the dish is predicated on luscious, slightly fatty lamb hocks swimming in a bright yellow turmeric sauce that stains your injera-wielding fingertips. Near-microscopic diced onions and garlic and dainty slivers of jalapeño pepper lend a little spice to each savory bite. Last time I was there, they'd run out of proper takeaway containers for the brothy delight, so they happily gave me one of their Tupperwares. Don't worry, Genet, I'll return it — it gives me a great excuse to come back. —Drew Lazor

I'm generally ambivalent toward 10-year-olds — they're not young enough to be cute little kids anymore, yet they're not old enough to give cigarettes to. It puts me a weird position. But here's one decader I am very OK with: Tullamore Dew's 10-Year-Old, a triple-distilled Irish whiskey that's in limited release for 2008. Those who enjoy Tully for its smooth drinkability will revel in a double of this stuff, which has a nice woody personality thanks to aging in both American and Spanish oak casks. Other tasting notes highlight spicy and malty characteristics, but I was a little too busy refilling glasses to pick up on those. Bottles are going for $30 at most state stores. —DL

Jesse Cornell

Chef Peter Karapanagiotis of Privé (246 Market St., 215-923-8313) starts by braising bunny thighs for four and a half hours in a tasty marsala sauce. While the rabbit is cooling off, the sauce is drained and used to make the risotto. White pepper, chicken stock and black peppercorns are added into the mix along with ratatouille. All the ingredients are balanced, and the chunks of rabbit meat are small enough to blend right in with the arborio. When I first tried the dish, it was served as an amuse bouche on three cocktail spoons. Now that it's gained some popularity, Privé has started offering it as a full-on tapas option. —Ptah Gabrie