{"id":317,"date":"2009-10-10T14:04:18","date_gmt":"2009-10-10T19:04:18","guid":{"rendered":"http:\/\/dougandruth.com\/blog\/?p=317"},"modified":"2010-01-12T18:10:24","modified_gmt":"2010-01-12T23:10:24","slug":"morimoto","status":"publish","type":"post","link":"http:\/\/localhost\/blog\/morimoto\/","title":{"rendered":"Morimoto"},"content":{"rendered":"

Morimoto<\/a> in Philadelphia. The original. The restaurant showcase for Iron Chef Masaharu Morimoto is a sleek outpost in the city of cheese steak. Not that Philly doesn’t have good food, but from the moment you walk up to Morimoto’s curved white facade you know you’ve into something different.<\/p>\n

Philadelphia itself is a bit different from most large cities. It has a distinct feel of community. The number of local small businesses is noticeable. The central market area is an actual market with butchers and fish mongers with small restaurants rather than being exclusive to fast food eateries like in Boston. It started to make sense why Morimoto opened here rather than two hours north in New York City.\u00a0 And the rent is probably cheaper, too.<\/p>\n

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