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Notes from the Weekend is a feature that sees the members of Team Meal Ticket compiling all the food/drink highlights uncovered during prime eatin' time, Friday to Sunday. We'd love to hear all about YOUR weekend eating adventures in the comments. Go for it! (View past NFTW installments at citypaper.net/notes.)
Adam Erace: AE
Caroline Russock: CR
The original Friday plan was to take it easy with a bottle of rose and some takeout from Circles but a glass or two into the bottle I was persuaded to get off the couch and head over to The Industry for some buffalo sweetbreads, pig ear lettuce wraps and a few Reed Streets, a new to the menu cocktail of tequila, Aperol and spicy kumquat syrup. Big thumbs up.—CR
So, it's Bad Movie Monday tonight at MilkBoy (1100 Chestnut St), which means you can gather with a bunch of strangers, eating free popcorn and downing $3 pounders while heckling John Carpenter's 1988 sci-fi flick They Live (um, it stars Rowdy Roddy Piper - 'nuff said). No cover; doors at 8 p.m., movie starts at 9.
This Thursday chef Jeff Michaud and the rest of the Osteria (640 N. Broad St.) crew are welcoming Fruilian vitner Giampaolo Venica for a gorgeous springtime wine dinner. Venica's vineyard is located in the upper right corner of Italy bordering Slovenia. The relatively cool climate of the region is aces for white varietals like Tocai, Malvasia, Ribolla and the more familiar Sauvignon Blanc. Venica will be on hand to geek out about his wines and Michaud is going to be in the kitchen taking serious advantage of spring produce for dishes like veal ny strip with oven roasted ramps and carrots and spit roasted lamb leg with fava beans and artichokes. Dinner starts at 6:30, reserve your spot at the table right here.
Looking to expand your hot dog horizons? Tonight is the kick off of Hot Diggity University (630 South St.), a monthly seminar hosted by HD hancho Keith Garabedian and FOMT Hawk Krall. Tonight's class is tackling the vast and varied encased meat offerings of New England from the Fall River Bean Dog made with Portuguese chourico to the celery salt sprinkled dogs of Flo's in Maine. The evenings regionally inspired beverage pairings are coffee milk made with Green Street beans and raw milk from Millwood Dairy and New England craft beers from The Shed, Smuttynose and Atlantic Brewing Company. There are still a few seats available for the 7 p.m. class. Reserve your spot by calling 267-886-9253.
Eat-A-Pita (128 S. 12th St.), your healthiest bet for MIdtown Village lunching spruced up their front windows today and added a few new menu items: customizable salads with toppers like salmon croquettes and pesto tofu and pita paninis (pita-ninis?) with all sorts of creative fillings including chicken mole with refried beans, pico de gallo and pepper jack and a Tuscan tuna melt. Head on over to Eat-A-Pita's newly redesigned site for the full menu.
Pub & Kitchen (1946 Lombaard St.) is back in action this week after a two week hiatus for renovations. Aside from an airier dining room, there are some changes in the kitchen as well. Jonny Mac's spot has been taken over New York import/Daniel Boulud disciple Eli Collins and his new menus are looking pretty tight with a selection of oysters, cheeses, snacks and plates. We're particularly intrigued by the oyster and beef tartare on toasted seaweed brioche and the uni and crab toast with Fresno chiles. The new burger at P&K certainly has big shoes to fill but first reports on Collins' understated American-lettuce-onion-pickle topped burger have been stellar.
Monday, April 15
Rittenhouse Tavern rolls out lunch.
Zavino's spring menu is lookin' good.
Tuesday, April 16
A mozzarella garnished martini?
Somebody is mad about menu litter.
Wednesday, April 17
Ask Meal Ticket tackles weird water ice.
What's new at Cheu Noodle Bar? Lots of good stuff.
Thursday, April 18
Legendary Meme fried chicken lunch popping up at American Sardine bar.
A sneak peek at Pennsylvania 6 opening on Thursday.
Friday, April 19
Lorenzo and Sons reopening and a pizza oven for the upcoming Vetri Pizza venture.
Bucket List Bars is a round up of 40 bars throughout the nation where you should pull up a stool before, well, the inevitable. The book includes all sorts of historical watering holes and unsurprisingly, two well-loved Philly Taverns. City Tavern is an obvious pick for hosting the after party for the signing of of the Constitution plus. And if you haven't been there recently, seriously, go. It's about as surreal a drinking experience as you could imagine. 1860s alley bar McGillin's Olde Ale House also made the cut. Alright, there you have it - historic happy hour options!
You guys know that we love out made up food holidays around here (it's National Garlic Day BTW) but we're also fans of real holidays as well. And this Saturday, April 20 is one of 'em. For more info please check out the hilarious/totally informative Wikipedia page dubbed 420 (cannabis culture). In honor of this heady holiday City Tap House (3925 Wanut St.) is hosting their third annual Beer-B-Q and the opening of their rooftop beer garden. The $20 price tag for the event gets you Brooklyn Brewery beers ($3 cans and $4 drafts) including Sorachi Ace and serious snacks like a whole roasted pig, barbecue chicken and black bean seitan burritos. In keeping with the groovy theme of this celebration entertainment is coming by way of Estimated Profit, a Grateful Dead cover band that features Miles Moser, the Philadelphia-area Brooklyn rep among its members.
Looks like a pretty serious delivery was made a few days back, a massive Renato ARS 700 pizza oven for Marc Verti's upcoming pizzeria. Grub chatted with Vetri about his U.S. made oven choice. Looks like it's the same brand that Chris Bianco uses at his famed Pizzeria Bianco.
Good news for South Street last callers, The Insider is reporting that Lorenzo and Sons is planning on soft opening on April 29 and a grand opening on May 3. A fire shuttered this iconic pizzeria last summer but owner Guiseppe Pulizzi is putting the finishing touches on the renovated South Street storefront. Hours are remaining the same, 11 a.m. to 4 a.m.
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