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Phrequency Approved
After Wednesday morning's fire at South Street sliceria, Lorenzo and Son's, the scene is looking pretty grim. The good news is that injuries were kept to a minimum, one firefighter with an injured knee was rushed to Hahnemann. Owner Guiseppe Pulizzi managed to make it out of the building the safe and sound, along with all of his crew and his dog. The bad news is that the damage is extensive, extending to all three floors of the building.
The air surrounding Lorenzo's was quite smoky, even hours after the blaze was extinguished. A clean up crew was on duty clearing out debris and boarding up the building yesterday evening. It's pretty clear that late night slice action is going to have to happen somewhere else, at least for the time being.
While the cause of the fire is still under investigation, Pulizzi is determined to have the iconic pizzeria back on its feet sooner rather than later. Say what you will about the slices at this 25 year old institution, pizza has a tendency to taste better after last call.
The mobile-biz brainchild of childhood friends Joe Cohen and Mike Neal, Gozen Yogurt is Philly's first self-serve froyo truck, traveling the city in a retro-fitted military vehicle. The business started back in October 2011, with Gozen setting up shop at various events and festivals. Once the weather got cold, they closed for the winter, reopening three weeks ago for spring. Now Gozen stations itself at several locations in town — Love Park Mondays and Thursdays from 11 a.m. to 3 p.m. and at 33rd and Arch Tuesday, Wednesday and Friday from 10:30 a.m. to 7 p.m. The weigh-and-pay truck serves eight flavors at a time, with numerous toppings options; chocolate, vanilla and original tart are staple flavors, with the other five rotating biweekly. Lately, they've been offering cookies and cream, cake batter and blueberry acai tart. They also feature special seasonal flavors (think pumpkin or berry sorbet). Follow them on twitter at @GozenYogurt or peep their website for menu updates, locations and news.
Photo: Courtesy of Gozen Yogurt
Art in the Age, the nattily attired makers of ROOT, SNAP and RHUBY, are in snacky cahoots with the ever-popular Federal Donuts (1219 S. Second St.), joining forces to create three donuts inspired by the boutique Pennsylvania liqueurs. While the 'nuts themselves do not have alcohol in them, the flavor profiles have inspired some sugary innovation (L-R) — a "root beer float" with vanilla ice cream icing; "gingersnap cookie," with a ginger glaze and snappy cookie crumb; and "strawberry rhubarb pie," rhubarb-glazed and hooked up with pie-crust crumble (!) and strawberry icing. Available from Friday, April 20 [stoner joke!] until Sunday, April 29, the AiTA donuts will be distributed just like Fed's "fancies," available for $2 a pop daily from 7 a.m. till they're all gone.
Photo: Drew Lazor
View galleryRobert Amar, whose last post saw him running front-of-house at Fare in Fairmount, has pulled a professional 180 with the opening of Underdogs (132 S. 17th St.), a subterranean paean to locally sourced forcemeats in what was the Moroccan restaurant Argan.
Though it's easy to contrast the organic- and calorie-conscious cooking of Fare with a concept as comfily meaty as Underdogs, Amar's approach to this concept reminds us that not all wiener setups are nitrate death bombs. The hefty 100 percent beef Dietz & Watson dogs he's using as a base frank run 170 calories a pop, the Cacia's rolls he's using to stage his "haute" dogs and sausages are fresh-baked and preservative-free, and all his toppings and fry-dip sauces are made in-house. He's working with Philly sausage landmarks like Fiorella's, Czerw's and Martin's to provide links for options like the "9th Street" (Fiorella's hot Italian, sautéed peppers and onions), the "Warsaw Packed" (Czerw's kielbasa, sautéed onions, spicy mustard) and the "Brats" (Martin's pork sausage, kraut, horseradish mustard). Combos, which include a dog, house-cut fries with dipping sauce and a drink, top out at $8.25. Full menu after the jump (click to enlarge).
Underdogs is open daily from 11 a.m. to 9 p.m. right now, with plans to introduce late-night service (to 4 a.m.!) on Friday and Saturday in a few weeks.
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