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Archive: February, 2010
Though perhaps better known as the gritty-glam late-night hangout for restaurant industry folk, the Pen & Pencil Club (1522 Latimer St.) has been a members-only club for journalists since 1892, making it the oldest continuously operating press club in America and the second oldest in the world. Full members, who must be working press, will have a chance to learn about the current state of instant food journalism when Philadelphia Magazine food editor Ashley Primis hosts Foodies, Chefs & The Blogosphere at 7:30 p.m. on Wed., March 3.
The panel discussion, part of the P&P's Off The Record event series, will include chef Michael Schulson of Sampan and Izakaya at the Borgata in Atlantic City, third-generation restaurateur Sam Mink of Oyster House, Foobooz blogger Art Etchells, Fries With That Shake blogmistress Jess Ward and our own Meal Ticket/City Paper food and restaurants editor, Drew Lazor.
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Cantina Dos Segundos (931 N. Second St.) will host its first-ever trunk show when Jen Zimmerman and Carly Franks take their Sweet Jane Vintage Clothing & Records on the road, Sat., Feb. 27 from 11 a.m.-4 p.m.
Sweet Jane vends handpicked vintage clothing and accessories for men and women, music on vinyl and Os Os, their original line of handmade clothing, at 1742 E. Passyunk Ave. Carly and Jen will set up a wide range of goods at the trunk show brunch to the sounds of '60s soul and reggae by DJ Kyle Miller of Ten Commandments. Big 'ol Bloody Marys will be available at the vintage price of $3, plus eleven fruit flavors of mimosas for $4 a flute.
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| Ice Cream Journal |
| A herd of one joins the team |
Soccer fans will have hometown refreshments to sustain them when the Philadelphia Union's PPA Stadium opens in Chester, PA on June 27. Lancaster-based Turkey Hill will be the exclusive vendor of ice cream, lemonade and iced tea at the 18,500 seat stadium, as well as serving as the official partner of Eastern Pennsylvania Youth Soccer Association (EPYSA) and Delaware Youth Soccer Association (DYSA), as well as providing title sponsorship of one major EPYSA youth soccer tournament per year --the Turkey Hill Cup.
Turkey Hill Dairy, a subsidiary of Kroger markets, produces the top-selling refrigerated ice tea brand in the country, as well as the fourth largest-selling premium ice cream brand.
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Philly dessert fanatics lamented the January loss of the venerable Pink Rose (630 S. Fourth St.), but it didn't take very long for the corner space to snag a new operator. Scott Lean, whose family owned the business from roughly 1998 to 2005 (he currently lives in the 'hood), should be properly debuting Philly Sweettooth by this weekend.
All the Pink Rose's signature kitsch-enware is gone to make room for a big selection of around 250 treats sold by the quarter pound (price isn't finalized, but it'll be less than $3): dried fruits, nuts, 10 varieties of malt balls, Pez, gummis, sour stuff, all manner of chocolate, licorice, sugar-free choices and so forth. Why such a dentist-damning concept? "I love sugar," laughs Lean, who holds a tech job down in Old City full-time.
Customers will be given punch cards that'll allow for a free quarter pound after the purchase of 10. Lean adds that he'll eventually introduce kettle corn and funnel cake machines.
Check back in a bit for photos. UPDATE: A few photos of the revamped space after the jump.
(h/t Carolyn Wyman)
Boo! The last thing philly needs is a classy "Nuts to You" That location was premium for something far better. Shame on you Lean. Shame. On. You.
pezez!
Congratulations Scott! Can't wait to come check out the place!
I was skeptical until I got to funnel cake machines.
Is it possible to get the Fiesta Cake recipe from Pink Rose?
FOR ALL PINK ROSE INQUIRIES CALL SHERMAN PRICE @ 267-278-0837 FOR ALL PINK ROSE INQUIRIES CALL SHERMAN PRICE @ 267-278-0837 FOR ALL PINK ROSE INQUIRIES CALL SHERMAN PRICE @ 267-278-0837 FOR ALL PINK ROSE INQUIRIES CALL SHERMAN PRICE @ 267-278-0837
Cant wait to come check it out. Do you have lemonheads?
What happened to that great art nouveau wooden sign on the corner? That was a classic...I wish they had kept it in some form or another.
I'm comin to take all your pezezzzz's dispensers son! I wants em, I needs em!
I stopped in yesterday, and they're open! Yummy chocolate-covered espresso beans are now in my possession. I think it's still cute in the space, and as they add more machines, it'll become even better! I'd love some ice cream in there, but I heard some things about funnel cake and cotton candy. MMMMMMM.
[...] 35 minutes. Woke up with weird mark on face and terrifying craving for sour candy. Hit up the new Philly Sweettooth (630 S. Fourth St.) and loaded up on sour Cherry coke botles and and Crybaby Tears. Owner Scott [...]
I second this motion
Xochitl (408 S. Second St.), which recently closed for a makeover in the wake of chef/partner Dionicio Jimenez's departure, will reopen with a new look, a new menu and a new chef (Lucio Palazzo) this coming Wednesday, Feb. 24, at 5 p.m. More soon; see our Feb. 3 post for more details on the changes.
UPDATE: Also worth mentioning that Xochitl's "Staff Meal Thursdays" promo, which involved the entire menu dropping to half-price from 10 p.m. to midnight, will be back, with an extra hour â the 50 percent off goodness will run till 1 a.m. now.
I love a big, salty, slimy oyster with a tangy mignonette. Perhaps I lack proper etiquette, but I don't even bother with the tiny fork that sometimes accompanies them because I like the feeling of the chill, spiny shell on my bottom lip. After slurping a few down last week, I opened my eyes I realized I was not actually sitting on the dock of the bay (wastin' time), but rather at fish (1708 Lombard St.) for happy hour. (Check out Trey Popp's recent review.)
The younger yet larger relative of BYO Little Fish (600 Catharine St.), fish does happy hour six days out of seven (Mon.-Thu. from 5 to 7 p.m. and Fri.-Sat. from 11 p.m. to 1 a.m.), when you can sip select wine, cocktails and beer for under $7 and grab small bites like fresher-than-fresh oysters for a buck a shuck. For those who like it hot, ask for the Bloody Mary oyster shot â it's worth all 300 pennies.
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| Butch Bakery |
| That's Drill Sergeant Cupcake to you, maggot! |
Cupcakes are pretty, cute and small. Ladies can nibble pastel sweets without fear of reprisal, but what about cake-craving manly men? Butch Bakery in NYC has heard the call and manned-up one of the most effete treats going with their cupcakes for dudes. Woodland camouflage, checkerboards and wood-grain chocolate disks top the treats, frosted in gender-neutral vanilla and sober chocolate. What's not sober are the cupcakes themselves; see the Rum & Coke, a rum-soaked Madagascar vanilla cake paired with cola Bavarian cream.
Butch Bakery treats are currently only available in NYC, but founder David Arrick, possibly fearful of raids by armed sugar-seeking commandos mad for his maple cupcakes with chocolate ganache and bacon bits, has promised nationwide delivery as soon as possible.
h/t Molly Eichel
We've just received very early word on Anima Napoletana, a Neapolitan-style pizza joint that'll be opening in the Graduate Hospital/Southwest Center City area in the coming months. How early is early word? The chef/owner â Jonathan Petruce, former sous chef at Mémé â hasn't even signed a letter of intent for a space yet, though he's in more-serious-than-chatting negotiations for a few spaces (think south of South). Petruce is heading to Italy in early May to get some hands-on experience for the restaurant ("The Soul of Naples"), which will be simple â BYOB, with pies made in a wood-burning oven, farmers' salads and gelato. He hopes to open Anima by "late summer."
UPDATE: Petruce, who's currently at Little Fish, just checked back in with a few more details. His menu at the 30-or-so-seater will feature six pizzas â four Neapolitan classics (think margherita, bianca) and two pies that will rotate seasonally. The plan is for everything to be priced under $15. He'll bring back his oven and gelato-making equipment with him from his spring trip to Naples. "From the outside looking in, you can't really tell how much work and care goes into all of it," Petruce, whose great-grandmother was from Salerno, says of the pizza-making process. "It's another challenge for me."
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The bronze boar pictured above is a genuine Celtic artifact, and certain proof that the pig was a fetish animal long before fat-crazed foodies discovered its belly in 2008.
Jim Burke, recently announced as a semifinalist for Best Chef: Mid-Atlantic in the James Beard Awards, will set an altar of a table on Sunday, March 7 for National Pig Day at James (824 S. Eighth St.). The four-course "Pig & Its Parts" menu will include trotters, housemade sausage and bacon brittle for $60. Reservations suggested; 215-629-4980.
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