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The future's sunny side up for the Green Eggs group
They're close to completing renovations on a space next door that will add two dozen seats to their already bursting-at-the-seams capacity. But that's not the only thing Green Eggs has up its sleeve.
The future's sunny side up for the Green Eggs group
Though they’ve been funneling in Saturday and Sunday brunch overflow for a few weekends now, the Green Eggs Cafe (1306 Dickinson St.) crew is close to completing renovations on a space next door that will add two dozen seats to their already bursting-at-the-seams capacity. "We've been setting up tables in there on the weekends, pulling them back out to work on the room during the week," says managing partner Stephen Slaughter, who estimates the permanent addition, fitted with glittering glass mosaic tiles, coffered ceilings and a floor-to-ceiling windows, has slashed weekend wait times from 45 to 15 minutes. But that’s not the only thing Green Eggs has up its sleeve.
"We’ll be starting dinner service here, as well," says Slaughter. "We’re striving for May, but it'll be June at the very worst." Dinner will be served Wednesday through Saturday to start, with chef Albert Alvarado preparing a tight light of apps and entrees that switch up every week or bimonthly ("essentially, all specials"). We can dig it. But Alvarado will not be the chef at Stateside, the whiskey bar Slaughter & Co. are opening on Passyunk Avenue this spring. Details are classified for now, but you can expect room for 30, plus outdoor tables and American small plates. Stay tuned to Meal Ticket for more.
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