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Low-down on The Industry, which opens tonight
We chat with the owners and the chef of this new East Moyamensing spot.
Low-down on The Industry, which opens tonight
When it first became apparent that Dave Gleason and Heather Garry from the pub-grubbing Good Dog Bar would be taking over the corner space left behind by The Witch on East Moyamensing Avenue, the first thing considered was how it would be a nice addition to an already-burgeoning food neighborhood, what with Federal Donuts mere yards away. But Garry, Gleason and third partner Tom Darby’s idea for The Industry, which finally opens its doors tonight, is more than that: It’s a love letter to the restaurant/hospitality biz.
“At Good Dog, we’ve always offered an ‘in the biz’ special — a Sunday-through-Wednesday thing where we give 20 percent off the tab if you sling booze or food,” says Garry. The new spot has some serious but casual design elements for the open, 80-seat dining room with its long, 18-seat bar and even-longer communal dining table crafted from rough pieces of edgy walnut. (Artist Ben McBrien’s rustic touches of reclaimed wood enhancing the warm green room.) “At The Industry, we’re going to extend that offer to seven days a week, and have a little fun with it.” (Twitter handle: @theindustrybar).
But it’s not as if The Industry will play host only to food-biz worker bees. Remember that the location is at a hub of great food in a powerfully hungry area of town. “We are really excited to be in South Philly and have a great staff lined up including Chef Pat, Bob ‘Heel’ Achilles making drinks and Lisa Watson, who has been managing Good Dog for the past seven years,” says Garry.
Chef Pat Szoke (pictured), who has also done his time at The Farm and Fisherman, Vetri and Buddakan, plans to focus on seasonal fruit and vegetables. Look for fare such as crispy pig-ear lettuce wraps with Frank’s hot sauce, julienned vegetables and bibb lettuce; Kentucky-fried guinea hen with Mexican street corn and cucumber salad and lamb-neck gravy with fresh ricotta and grilled bread; and sweet-corn arepas with blistered tomato, cremini mushrooms, poblanos and crème fraîche. “For summer, guests can expect to see fish, grilled head to tail, served whole with a sweet corn succotash,” says Szoke. “As soon as we open, we will be serving brunch, so think locally sourced eggs and vegetables and fresh house-baked breads. I'm currently working on version of a cinnamon bun.”
The Industry opens to the public tonight, June 6, at 6 p.m. (1401-1403 E. Moyamensing Ave., 215-271-9500). Last night was the family-and-friends soiree, which I heard was a blast. Here’s hoping that last night’s crew had access to Szoke’s “hangover cure” brunch menu today.
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