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Archive: October, 2010
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| Horrible Photoshop | Drew Lazor |
Ha! Love the photoshop
That's one inspired Photoshop job. Wish I had thought of that.
18 bucks for a 12 oz glass of russian river? they are out of thier minds.
Mortons sells steaks for $50 and the grocery store has them for $8 sounds like a bad business model, only to someone who really just doesn't understand. Be happy to have a place so dedicated to providing you with more affordable alternatives to a great night.
[...] CityPaper’s Meal Ticket blog has some up close and personal photos, which you can check out here in case you needed more convincing for some reason. Tweet Tags: Quick [...]
[...] Oct. 13• Ticket Stubs: Meal Ticket Weekly Recap, Oct. 4-8• Duck Week 2010 at Chifa• Biba in pictures• Two new pies at Zavino• Omakase October at Zama• Testing: Pub & Kitchen's [...]
I'm not slamming this place, cause they're all the same, but a BOTTLE of the bele casel prosseco they have on their list goes for $15 or $16. Their price for a glass - $9.50. The Segura Brut Cava Rose that goes for $7.50 a glass; well a bottle would set you back 9 or 10 bucks. Too much time on your hands waiting to leave for happy hour and internet access gets you a little punchy. But this is why, in large part due to the PLCB, this will never be a wine town.
Hey Dan Just a heads up from another restaurant professional, that is a completely normal price for a bottle that retails at that price. Also, bear in mind that PA liquor law is not very kind to wholesalers. Also, you are paying for the space, glassware, and ambiance. Not just the liquid.
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| Photos | Drew Lazor |
those look so. good. and that empty space on the first pie looks like a phantom slice
I like the idea of cloves on pizza.
Glad to hear the two new pizzas are going on the regular menu, but where is that mushroom pie they came up with?! It was sooooo good!
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[...] Meal Ticket• Duck Week 2010 at Chifa• Biba in pictures• Two new pies at Zavino• Omakase October at Zama• Testing: Pub & Kitchen's Churchill Burger• Walnut Street's Chipotle opening Oct. [...]
[...] times fast. October brings us yet another month-long omakase option (check out our preview of the omakase at Zama), this time a special menu at Morimoto (723 Chestnut St.) that celebrates the rare, expensive and [...]
Yesterday, the crew at Pub & Kitchen (1946 Lombard St.) was kind enough to have us in for a taste of their new burger, the Churchill, which officially launched today. This eight-ounce, juice-oozing beast, which replaces the long-running Windsor (RIP), has the very rare distinction of being custom-blended by Pat LaFrieda, the New York butcher responsible for creating some of the most-hyped specimens in American burgercraft.
P&K chef Jonathan Adams and partner Ed Hackett first started chatting with LaFrieda about a year ago regarding sourcing for their Avalon BYO The Diving Horse, eventually landing in the butcher's good graces; he agreed — and he doesn't agree to do this with everyone — to begin R&D on a unique-to-P&K beef blend earlier this summer. LaFrieda is basically nocturnal, cleaving and trimming and grinding through the night while most of us are snoring, so Adams received many a wee-hour text and phone call from the butcher as he tested dozens of mixes designed to meet the quite-particular chef's flavor specifications. What specs, exactly? "I wanted the beef flavor to kick you in the teeth, and I wanted it to be fatty, with a warm, rich mouthfeel," says Adams. Mission accomplished — the thing's an unapologetic celebration of Black Angus badassery, bursting with so much capital-B Beef flavor that she'll surely become a brioche-bunned seductress targeting anyone in a committed relationship with a Philadelphia burger. (Floozy!)
As far as what exactly goes into the LaFrieda blend to satisfy Adams' parameters — we tried, y'all, we really tried, but Adams ain't sayin' nothin'. The man doesn't have a choice he signed an agreement never to talk specifics, just as LaFrieda signed a document stating that he will never provide this blend to anyone else. The Churchill, like other LaFrieda-sourced burgers (Minetta Tavern's $26 Black Label Burger, The Spotted Pig's signature patty, etc.), works off a base of the good stuff — dry-aged beef, in this case from Creekstone Farms — but that's all the world will ever know about this unassuming hunk of meat, named for our favorite immensely quotable British PM.
Speaking of quotes, some might be struck by ground-steak sticker shock when presented with their bill for the Churchill — the burger, which comes topped with sautéed, thyme-kissed onions and a side of fries, is $18. Adams is fully aware that this ain't cheap for a burger, but is adamant that they're charging a fair price when quality's taken into serious consideration. (They do offer an $11 burger, also a LaFrieda blend but not custom.) If you try the Churchill, sound off on the burger in the comments.
The Windsor was near perfect. The clear winner on the Foobooz Burger Cruise last year. I need to try this. ASAP.
Philadelphia/South Jersey Office 215-806-0911
[...] Testing: Pub & Kitchen s Churchill Burger [Meal Ticket] [...]
Can. Not. Wait. Here's to constant one-upsmanship in the Burger Game!
[...] p.m. to grub out on P&K chef Jonathan Adams‘ Churchill sliders (shrink-rayed versions of their new signature burger), pork terrine studded with pistachio and brandied cherries (“Pulling out my old [...]
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| Photos | Drew Lazor |
Earlier today, Marc Vetri, Jeff Michaud and Jeff Benjamin hosted an impromptu signing ceremony at Osteria (640 N. Broad St.) to formally announce their intent to open a concept in developer Eric Blumenfeld's building at 600 N. Broad (above). But the announcement was also piggybacked by the official announcement of two additional concepts, from Stephen Starr and Cescaphe Ballroom's Joe Volpe, that will also be taking over a portion of the massive, still-raw space, a former car dealership at the intersection of Broad and Mt. Vernon streets.
Birreria 600 is the name of Italian-style beer bar Vetri and his crew are still spec-ing out; the chef says he came across the concept in spades when researching Roman trattorie for Amis, and thought it would translate well to Philly. Birreria will have somewhere in the neighborhood of 50 to 60 taps, many featuring Italian imports. The food is where Vetri and Michaud plan on having the most fun — expect a moderately priced selection of bar eats done in the Italian style. While the menu is far from finalized, Vetri teases potential examples like mortadella hot dogs, oven-baked mac 'n' cheese with taleggio and pancetta and fried speck fritters. There will be both bar and table seating, though it's still up in the air just how many seats the space will have.
Starr, meanwhile, shared first word of Route 6, a casual New England-themed seafood restaurant that will be adjacent to Birreria. The eatery, which will have 150 seats and an industrial feel, will feature regional seafood specialties (think lobster rolls and other seafood boil-style eats). Starr also says he'll have a horseshoe court (!) set up on the sidewalk to further capture that clambake-north-of-City-Hall feel. Desserts = all pies. Finally, Volpe, of NoLibs' Cescaphe Ballroom and the Curtis Center's Cooperage, will get 12,000 square feet of 600 N. Broad for a dedicated event venue. No name yet, but it will br able to accommodate as many as 700 guests; apparently, two weddings have already been booked for the space, which has yet to enter the demolition process.
Developer Blumenfeld also announced his intention to erect 98 loft apartments to go along with these three commercial projects, and says that heavy construction progress should be made within six months' time (all the concepts are sticking with "2011" as far as their openings). We've also heard rumblings of another food/drink concept coming to the space and will share details here if/when that comes to fruition.
Question.. What is going on with the Biergarten Starr was planning to open in Fishtown? I haven't heard anything about this since around March, and I can't find any news on this. Thanks!
A beer bar? I wonder how the Belgian knights of philadelphia feel about Marc coming on their turf? I can see it know a battle to death over euro beer bar supremacy. One side armed with steamy bowls of overcooked and sandy mussels the other with copper pots of overpriced corn meal slop. In a twist the original beligian beer guru will join forces with the bald man and a third god like fellow with a long flowing white beard will appear to form a holy trinity of culinary and booze force to send the true belgian into hiding in a dungeon away from streets and traffic of everyday life. The trio will go on to open euro centric beer bars across the country and the advice column we once knew and loved will return and order will be restored.......
still coming -- Starr says Spring: http://www.philly.com/philly/entertainment/102660959.html
sheesh marc...it wasn't THAT cold yesterday :)
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| Photo | Apples & Cheese, Please |
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| Photo courtesy of Tom Culton |
| Tom Culton, squash charmer |
I just wrote a blog entry about Headhouse and included this link. We are so happy for Tom!
Hot Damn! Tom Culton is such a rockstar farmer. Still bitter I missed the pawpaws.
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