This year’s DISH — our annual* full-color magazine insert that dabbles in all things diney/drinky here in Philly — hits the streets tomorrow, May 8. But you can check it out right now by visiting citypaper.net/dish. There, you’ll find:

- A look back at the first 10 years of Kensington’s Greensgrow Farms

- Our chat with some of the minds behind the high-concept Apothecary Bar + Lounge, which opens tonight (we’ll be in the house — buy us a drink!)

- The story behind Bridgeport’s Suzy-Jo, which cranks out some of the best doughnuts we’ve ever sloppily eaten

- A lesson on at-home breadmaking from Nick Bronson, professional dough wrangler at Chestnut Hill’s Baker St. Bread Co.

- A profile of the adorable Little Candy Shoppe, owned by the certifiably swoonworthy Robin and Aliza Nahama

- The origins of some of Philly’s coolest restaurant logos

- Foodie gadgets galore (including the knork!)

- A guide to outdoor dining

- and more!

* OK, so we took a few years off.

I’ve spent quite a bit of time finalizing my list of the best slices of pizza in this city. (Plain: Soho; BBQ chicken: Allegro’s; Specialty: Rustica; Eternal back-up date: California, I hope you never find someone to treat you right.)

Anyway, apparently I’m not the only one who agonizes over these things. Created by UArts MFA students Gregory Pizzoli and Ansley Joe, The Pizza Book: An Illustrated Guide to Philadelphia’s Best and Worst Slices is the best thing to happen since mozzarella met tomatoes. Behold:

doctorpizzoli.blogspot.com

The guide — nay, bible — reviews the actual slices, as well as factors such as service, bathrooms and beverage options. Its handwritten pages and occasional sadistic tomato doodles lend it a pizza diary feel:

doctorpizzoli.blogspot.com

You can’t have one yet, but you can pre-order it here. Place it before May 15, and they’ll throw in a screenprint.

Until then, you can catch Pizzoli and Joe this Saturday (May 10, 4-8 p.m.) at UArt’s Gallery One for The Kids Are Uptight, the one-day T-shirt exhibit and sale they’re curating. Other artists include Tim Gough, Chris Kline, Jeff Fry, Ryan Dumas, Michael Deforge and Pierre Richardson, and all designs are Philly inspired.

Just got word that Apothecary Bar + Lounge (102 S. 13th St.), the "bespoke cocktail lab" from Bruno Pouget and URBANSPACEDEVELOPMENT, will soft-open tomorrow night. The ground floor will be open for business, but it’ll be at least another week until the second floor and roof deck are ready to go.

Check out some of our recent coverage here, and don’t forget to read our feature on the spot in our DISH guide, which debuts this Thursday, May 8.

Photo | David Snyder

This Saturday, May 10 will be Jonathan "Jonnymac" McDonald’s last night at Snackbar in Rittenhouse. No fulltime gig lined up at the moment: McDonald, known for creating some of the more daring plates Philly has seen in the past couple years, will do some consulting work over the summer and spend time with his girl and his dogs.

Snackbar owner Jonathan Makar says he’ll have info on his new chef in the next few days.

Pic is JMac eyeing up some Cryovac shallots from David Snyder’s Jan. 24 piece "Foam Over Function," which addressed so-called "molecular" cooking in Philly.

Ain’t that America?

Photo | Mary Compton, Southtown Star via AP

SOUTH CHICAGO HEIGHTS, Ill. (AP) — Bill Bramanti’s favorite beer is Pabst Blue Ribbon. He loves it.

Really loves it.

So much so that he’s already had his coffin specially made, and it’s designed to look like a can of the trendy brew. Bramanti isn’t sick, so he doesn’t plan on needing it just yet. For now he plans to use it as a cooler.

At 5-feet-9 inches tall and weighing 280 pounds, Bramanti has tried it out though.

"I actually fit, because I got in here," Bramanti, 67, of South Chicago Heights said. He threw a party Saturday for friends, featuring his coffin filled with ice and, what else, Pabst Blue Ribbon.

Lazaro’s, the popular G-Ho pizza takeout (1743 South St., 215-545-2775), has been fielding customer requests for honest-to-goodness seating since they opened. That’s why it’s cool that management recently purchased the space just east of the storefront with plans to expand. A recent peek-in revealed a decent-size dining area with two rows of stainless steel tables and seating for 24. No doubt a vast improvement over the spot’s current seating scheme, which consists of like two counter stools. It’ll be ready to go in a few weeks, they say.

cantinaloscaballitos.com

Si, Cinco de Mayo isn’t until Monday. But Cantina Los Caballitos (1651 E. Passyunk Ave., 215-755-3550) sees no reason to delay the celebration until then.

Synchronize your watches: Tonight, the first 15 people who show up for happy hour (starts at 6 p.m.) will get a free pitcher of margaritas (!). White sangria and ‘rita pitchers will be discounted to $14 (they’re usually $24-$28) through Lunes.

Manager Kelly Sabatino tells us that they’ll also be doing games, from pinatas to a “guess the number of beans in the jar” type thing with first-, second- and third-place prize packages (the actual contents are a surprise).

True Story: In this photo from Michael T. Regan’s photo essay (this week’s CP cover story) documenting restaurateur Michael Solomonov’s culinary expedition to Israel, there is, no joke, an actual Philadelphia Flyers yarmulke. Can you find it?

"It just wandered into the shot," says Regan of the photo, which adorns one part of the wall at Solomonov’s opening-Monday Zahav.

Click the image above for the photo gallery (including snaps not seen in the issue) and here for the accompanying essay written by Pervaiz Shallwani.

In the first week of April, we pow-wowed with some of the principles behind Apothecary Bar + Lounge — Bruno Pouget, URBANSPACEDEVELOPMENT’s Sam Shaaban, and consulting mixologists Paul Tanguay and Tad Carducci, aka the Tippling Bros. — for a feature in our upcoming DISH supplement. (For those who don’t know, DISH is our annual full-color food/drink/dining magazine. It’s got content galore — more on this soon.)

Though you’ll have to wait until next Thursday, May 8, to check out the story, we figured we’d wet your whistle with a few shots of the "bespoke cocktail lab," opening any day now at the corner of 13th and Drury. Jump!

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