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Dealage
The bar at Opa (1311 Sansom St.), always a solid destination for left-of-center tipples, has just rolled out a trio of fall-friendly cocktails built around Greek flavors, all spins on classic drinks:
- The Thendro (pictured), a take on the Sazerac: Metaxa (Greek brandy), Mastiha (a liqueur derived from mastic, the peculiar-flavored evergreen sap produced exclusively on the Isle of Chios), Peychaud's bitters
- The Xinouli, a take on the margarita: Espolon Blanco tequila, Veev, lemon, Cava
- The Maimou, a take on the Monkey Gland: Plymouth gin, orange juice, ouzo, grenadine
Also, you might not know about Opa's happy hour, which runs Monday to Friday from 5 to 7 p.m. — $3 beers, $4 wines and $5 "bartender's choice" cocktails on the drinking end. Crazy food deals, as well — $4 saganaki, $6 calamari and half-price souvlaki ($3 to $1.50) and fries ($6 to $3). Chef Andy Brown will be rolling out a brand-new fall menu within the next couple weeks, too.
Every Tuesday, Blackfish (119 Fayette St.), the highly praised Conshohocken BYOB from Chip Roman (also of Mica in Chestnut Hill and Queen Village's upcoming Ela), presents a $45 ingredient-themed tasting in addition to its regular dinner menu. Tonight, chef Steve Howell presents four courses highlighting the restaurant's namesake.
For those curious about the cold-water blackfish, found abundantly along Northeast coast, Howell describes it as "a mild, white-flesh fish that's flaky but not dry," while Roman likens it to sea bass. The tasting will feature blackfish crudo with daikon radish, yuzu and cilantro; crispy blackfish paired with butternut squash; blackfish bouillabaisse; and tart citron for dessert.
Next Tuesday, Howell will get cozy with a fall-inflected menu showcasing venison. Call 610-397-0888 to reserve.
Photo: Michael T. Regan
Konstantinos Pitsillides of Kanella (1001 Spruce St.) tells Meal Ticket he'll reintroduce his Meze Sundays on Sept. 25. For those unfamiliar, once a week the Cypriot chef sets aside a la carte dinner service in favor of a prix-fixe meal featuring an arsenal of smaller plates that just keep coming. You pay $30 a head for an all-vegetarian selection, or $5 more for a food lineup featuring seafood and meat. Besides being one hell of a deal, it's a very smart way to taste through a diversity of Pitsillides' food without being KO'd by overconsumption.
Photos: Drew Lazor
Philly's Restaurant Week has officially begun — Pizzeria Stella (420 S. Second St.), however, is takign the opportunity to celebrate Pizza Week from Sept. 12 to 16. Venture to Headhouse Square to grub on three courses — antipasti/salad, pizza and gelato for dessert — for $25 (not including tax/tip). The deal is available for both lunch and dinner.
Photo: Drew Lazor
Honoring the why-don't-more-people-do-this tradition of giving away delicious food to mark restaurant milestones, David Katz of Mémé (2201 Spruce St.) has announced that he'll feed the first 50 people who come through the door on Thursday, Sept. 29 with free fried chicken. Katz opened his rustic American joint in 2008 and started his once-weekly fried chicken lunch shortly thereafter.
Photo: Drew Lazor
In case you haven’t already checked 'em out, this week is the last week to try the Tuesday night "Dump Dinner" and Wednesday night "Twin Lobster" deals at Oyster House (1516 Sansom St.). Beginning at 5 p.m. tonight, the dump is a seafood boil full of shrimp, blue crabs, mussels and clams with potatoes, smoked kielbasa and corn for $19 a head. Buckets of High Life Ponies are available at three for $5, six for $9 or nine for $12. Wednesday's lobster deal, meanwhile, runs from 5 to 10 and features a pair of pound lobsters fresh from Maine's Ready Seafood. The lil' guys are steamed and served with drawn butter and corn on the cob for $26.
Last time Chick-fil-A did something nice for Philly, it involved armies of terrifying humanoid cows crawling all over our most noted landmarks. This one's a little more subdued and doesn't smack of bovine colonization — starting today, you can go to chick-fil-aforbreakfast.com to register for a free Chick-fil-A breakfast between Sept. 6 and 10. Simply select a time and location and it'll provide you with a voucher to redeem for a breakfast chicken biscuit, a chicken/egg/cheese bagel or a bunch of other a.m. poultry options (they have sausage stuff too). It's free and it doesn't involve you dressing up as one of them.
Frankford Hall (1210 N. Frankford Ave.), which Adam Erace reviewed earlier this month, is launching a new happy hour this evening. From 4 to 6 p.m., you can take advantage of half-liter drafts for $5 or full-on liters for $10. Food's tied in, too — cop a Bavarian pretzel and half-liter of Victory Prima Pils for $6 (that's a deal!), any half-liter with a sausage for $8 or fries for $3. The Hall's new happy hour will run Tuesday to Friday.
Photo: Drew Lazor
In case you haven't heard of that — Tria Wine Room is the new name of Biba, which Jon Myerow and Co. opened last October at 3131 Walnut. Way better name recognition, no? Tonight till 11 p.m. they're celebrating the name change and technical third location of Tria by offering your first glass of 2004 Gran Reserva Cava for just $3.33 (subsequent glasses will run $8.50). That same $3.33 price will also apply to unlimited orders of Ewe Bloom, a camembert-esque sheep's milk cheese out of Prairie Fruits Farm in Illinois. Oh, and if you're in need of stemware — since they can't use 'em anymore, the Wine Room staff is selling off six-piece sets of Biba-branded Spiegelau Vino glasses for $36.
Tonight, Jose Garces' Tinto (114 S. 20th St.) will launch a new weekly happy hour, dubbed "Tinto Tuesdays," that'll feature special pricing on Basque snacks for $2 and drinks at $5 and under from 5 till 7.
Diners can choose from a varity of pintxo (say it PEEN-choes — the Basque equivalent of tapas), including baby artichokes with lemon and Idiazabal; pickled tomatoes with sheeps' cheese; Spanish octopus with smoked paprika and confit potato; sardines with piquillo and egg; and short rib motadito with pickled guindilla chile. Drink specials will include a $5 speciaity cocktail, $4 glasses of red and white wine, $2 select draft beer and half-price sangria.
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