The taco plateau of our dreams at Taqueria Feliz, now open in Manayunk.
Taqueria Feliz's hard-to-miss facade.
Private-label coffee by Counter Culture, available at the new DiBruno Bros.
Private-label olive oil, available at the new DiBruno Bros.
via flickr/John Blyberg
You may have noticed that the "Openings" tag is getting one hell of a workout recently. So in an effort to keep up with the mad rush of shiny new things competing for our intention, we present you with this roundup:
4410 Main St., Manayunk; 267-331-5874
After about a year of buzz about Tim Spinner and Brian Sirhal's third spot, we've built up a pretty major appetite for some tacos. Luckily, the taqueria opened up yesterday and there's no shortage of them—chicken tinga, carnitas, lengua and a bunch more—not to mention tortas and huiltlacoche quesadillas and skewered lamb hearts and lamb barbacoa and and and! (Sorry, we may have skipped lunch today.) Plus, they've got a full bar and what sounds like a great happy hour: every weekday from 4:30 to 6:30 p.m., they've got a $5 food menu and deals on all drinks, including margaritas, sangria and cervezas.
DiBruno Bros. at the Franklin
834 Chestnut St.; 267-519-3115
The newest DiBruno Bros. location is in soft-opening mode as of today, with limited hours throughout the weekend leading up to Monday's grand opening. The posh new digs afford plenty of room for the extensive selection of cheese and other gourmet goods you'd expect, as well as a coffee bar and lots of live demos and sampling events. They're also boasting some new private-label items: four varieties of coffee roasted by Counter Culture and a new Sicilian olive oil whose genesis you can read more about right here.
Garces at Old Original Bookbinder's
You've probably heard by now that the Garces Group recently signed a lease for the Old Original Bookbinder's at 2nd and Walnut. And now we've got word on some of the whens and whats of the deal: With a projected opening in the spring of 2014, the group plan to use the gargantuan space as a commissary for their catering division, as well as a special events venue and "an oyster saloon that will operate on a limited basis." Now, if that's not intrigue, we don't know what is.
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