Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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Published: May 8, 2007

>> WAITING LIST

"Restaurants are like women," says Franco Faggi. "You love them, you hate them ... but you always come back to them." Such is the case with Faggi, who founded Monte Carlo Living Room in the 1980s before leaving to establish Masonic Wines. His new fam-friendly trattoria should be open after Mother's Day. It'll seat around 80 inside, and an outdoor terrace will accommodate 100; they'll have their own parking area and a 50-spot city-sanctioned lot across the street. Bite This: Daily meat specials include osso bucco with risotto and beef filet with Barolo wine sauce.

Gene Sim, who first hooked Wharton students with his Koja lunch truck in 2003, is ready to tackle Temple with Koja Grille, opening on Bert Blatstein's Avenue North May 17. The approach: quick, healthy Korean that doesn't skimp on quality. Classic dishes like beef bulgogi and bibimbap are available; side dishes range from fried dumplings to several varieties of oh-so-essential kimchi. Bite This: "The Line" offers the chance to assemble a personalized plate � diners can choose a sauce to match their protein (steak, chicken, tofu) and grain (rice, wide rice noodle, soba noodle).

>> CHECK, PLEASE

What forced the generally busy Copa Miami, the upscale-y offshoot of the Copabanana franchise, to close its doors last week? Though he can't go into details, primary investor Nick Ventura reveals that landlord drama has been brewin' for some time. "[They] have restricted our operation [to] a point that is crazy and unrealistic," he says. While the future of Miami is uncertain (he's eyeing a location "around the corner"), things are looking up elsewhere: They're working on Copa locations for both Old City and the Jersey Shore, and will begin marketing Copa nationally this fall.

JC Nunez, chef at the Museum Restaurant (2600 Benjamin Franklin Parkway, 215-684-7990) has crafted a Japanese menu inspired by the PMA's Ike Taiga exhibit. Look for deconstructed miso soup and rice pudding dessert sushi topped with pistachio marzipan "wasabi."

 

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