Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> WAITING LIST

Cousins Nick Tsoulos and Peter Pashalis, who operate Pietro's Coal Oven Pizzeria and theater district seafooder Estia, are in the process of bringing their award-winning Goodburger concept from New York to Philly. Lauded as the best burger in the boroughs by The New York Times and other media, this opening coincides with the expansion of the brand in Manhattan (two locations are currently operating there, with two more to come). The guys (Tsoulos is based in NY; Pashalis, in Philly) are bringing the burger back to basics — their signature 5.5- to 6-ounce beef patties are ground fresh and cooked on a charcoal grill, not a flattop. Tsoulos says that while the fries the chain uses are frozen, they're top quality. Ben & Jerry's supplies the ice cream for its fountain soda and milk-shake menu, which also features faves like root beer floats and cherry-lime rickeys; they'll also have a liquor license. Look for an opening around Thanksgiving.

Nectar chef/owner Patrick Feury says he hopes to have Maia, the ambitious café/market/restaurant project he's helming with brother Terence, open by November. Spread over two floors of a three-story building that wraps around a liquor store, Maia will give diners more than a few options: Downstairs, the café will offer grab-and-go coffee, smoothies and breakfast, lunch and dinner seven days a week. Feury says he "wants creativity to drive the market," which'll offer made-to-order food in addition to local cheese, fresh-baked breads and Scandanavian-style smoked and cured fish dishes. The restaurant, on the other hand, will focus on fresh seafood; there'll be an organic-wood common table with ice basins to keep beverages cold while you dine. And oh yeah, their bar will feature 300 microbrews. Got all that?

>> LITTLE VITTLES

Elkins Park's Max and David's (8120 Old York Road, 215-885-2400), the area's first global kosher concept, will officially open for dinner by Sept. 9, but they're currently taking catering orders for Rosh Hashanah. Check out your options at www.maxanddavids.com. >> Sept. 9 also marks the day 707 (707 Chestnut St., 215-922-7770) will kick off its brunch menu. Entrées include standbys like eggs Benedict and challah French toast in addition to nouveau fun like the brunch pizza, topped with scrambled eggs, tomatoes, scallions, cheddar and a house Bloody Mary sauce.