Restaurants opening, closing and pending

by Drew Lazor

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Published: May 30, 2007

>> NOW SEATING

As a (relatively) proud Baltimore native, it's difficult for me to digest what many Philly eateries try to pass off as crab cakes. (Come on, guys — that deep-fried thingie is just a big ol' fish stick.) Luckily, a new branch of B'more-based Phillips, which has been serving signature seafood dishes since 1956, just set up shop in the Sheraton. The white-tablecloth dining room can seat 150; the menu covers everything from green curry mahi mahi to a 12-ounce filet. Bite This: The $89 clambake features two whole Maine lobsters, King Crab legs, mussels, shrimp, clams, potatoes and corn on the cob. Holy ...

Open for two months, former Finnigan's Wake chef Ken "Kenbo" Shriver's Frankford Avenue pub is one part homage, one part resurge. He's working on gathering old-timey Fishtown photos to decorate his walls; at the same time, the concept keeps in tune with the area's rapid development. So far, patrons are enjoying Shepherd's pie and Pabst on tap. "The Irish will drink anything," laughs Shriver. Oh, Kenbo. It's times like these that I wish there were an emoticon for "tugs collar, grins nervously." Bite This: Paddy's BBQ offerings are done up in the chef's signature Bushmill Irish Whiskey sauce.

>> WAITING LIST

It ain't easy getting hold of Sabrina's co-owner Robert De Abreu, but we're glad we finally did: Looks like the opening of the anticipated second Sabrina's is about a week away. De Abreu says the new project reminds him of opening up his Italian Market original six years ago — back then, it was an area teetering on the cusp of a foodaissance, much like Fairmount is now. The new locale will be able to accommodate 20 more diners than the original; they're keeping the same menu ("Along with the crazy specials," says De Abreu), but are toying with some new possibilities, as well.

Grey Heck's Cake Bakery, which opened over six years ago just off Germantown, has plans to pack up and reopen in the ornate glass atrium at 8501 Germantown Ave. Heck says that big changes are in store, food-wise: They've always featured signature baked goods and light café fare, but, since the new location will feature a full professional kitchen, she plans on expanding the options into full breakfast, lunch and eventually dinner menus. She hopes to be all set up and ready to go by the end of June.

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