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Archive: May, 2011
Back in March, we shared the backstory of Philadelphia Distilling's newest product, the 100 percent corn whiskey Shine. Solid news for local white dog sippers: the Northeast Philly-based liquor brand officially bottled its first run of the stuff earlier this afternoon. The distillery's Andrew Auwerda tells Meal Ticket that Pennsylvania state stores should (fingers crossed) have bottles of Shine in a week's time, while the PLCB's online store should have it available for order within the next few days. For now, wet your whistle with the booze's origin story.
Photos: Courtesy of Philadelphia Distilling
Glanced from Target's "outdoors" aisle of stringable lotus-blossom lanterns, garden-hose charmer boxes and mammoth fire pits, the KitchenAid Gourmet Grilling Skillet seems like just another trifle of HGTV's four-car garage/in-ground pool set. I had to have it.
We recently told you about the Artisanal by Plenty line of sandwiches for sale at Shot Tower Coffee (542 Christian St.), but they're not the only outside operation providing cheffy between-bread options at local cafés. Matt Levin of Adsum (700 S. Fifth St.) recently began providing sandwiches for Evan Inatome's Elixr (207 S. 15th St.) — peep a waldorf chicken salad or a wasabi-mayo'd egg salad every day, each priced at $8. The new OCF Coffee House at 18th and South, meanwhile, is using charcuterie and smoked product from North South Canning Company & Meatery (the imprint started by Wishing Well chef Carmen Cappello and 'cue man Mark Coates) to put together its line of sandwiches. Hit up OCF for North South smoked salmon with red onion, red pepper and cheese; or prosciutto with smoked mozzarella, red peppers and balsamic, either served on Wild Flour Bakery bread.
Monday, May 23
Strange Brew is now pouring Counter Culture coffee in Pennsport.
Check out the new offal sliders — funky bits, little buns! — at Supper.
Tuesday, May 24
Details on Crisp, a new falafel operation coming soon to Center City.
It's that time o' year again — Wawa Hoagiefest is back, insanely catchy jingles and all.
Spike TV series Bar Rescue does a complete makeover of Swanky Bubbles in Old City.
Le Bec-Fin's Georges Perrier will soon debut The Art of Bread in Narberth.
Wednesday, May 25
Paradiso's rooftop garden (and apiary!) is coming along nicely.
Here's how to get free coffee as a result of your extreme café disloyalty.
Adam Erace says you should eat the green curry chicken at Kennett IMMEDIATELY.
Here's what's in store for West Philly's fast-approaching Guacamole Mex-Grill.
Thursday, May 26
Al Zaytouna, a new Eastern Mediterranean eatery, is open in the Italian Maarket.
Friday, May 27
The Corner and The Foodery are teaming up for a new concept on Sansom Street.
Eco-friendly operation Fare has opened up shop on Fairmount Avenue.
Sunday brunch is now a weekly thing at Headhouse Square's Xochitl.
We'll see y'all after Memorial Day. Get out there and be somebody and relax and drink beers and grill meats and come back with lots and lots of Notes from the Weekend this Tuesday.
Cheers to our very own restaurant reviewer Adam Erace, who's earned second-place honors for criticism in the awards overseen by the Philly chapter of the Society of Professional Journalists. Erace (we submitted his pieces on Kennett, Barbuzzo and Sky Café for consideration) is in good company in his category, bookended by Philadelphia Inquirer critics Howard Shapiro (theater) and Inga Saffron (architecture). "Adam Erace's work immerses readers in the sights and smells of the restaurants he reviews," reads the judges' commentary. "His vivid commentary makes the reader a partner at his table, and he clearly understands the complexities of the culinary world." Congrats, Adam!
This Sunday, March 29 marks the official launch of brunch at Headhouse Square's Xochitl (408 S. Second St.). Come through between 11 and 2 to peep chef Lucio Palazzo's Mexicano brunch dishes — classic huevos rancheros; cornmeal/black bean hotckaes with piloncillo syrup, seasonal fruit and whipped cream; fluke ceviche on tostadas with pico de gallo; or housemade granola topped with honey, chile/lime fruit salad and yogurt. Booze too of course: You can enjoy a Michelada, a trusty marg or Xochitl's Bloody Maria (blanco tequila, housemade bloody mix, chili-salt rim). Full food/drink menu after the jump.
Stopped by opening night at Fare (2028 Fairmount Ave.) yesterday evening to check out Fairmount's newest restaurant, from Savvas Navrosidis (of Savas Brick Oven Pizza and Fairmount Pizza), David Orphanides and manager Robert Amar. Real bright room at the long-in-the-works, eco-friendly operation, which features green elements like repurposed carpet, low-VOC paints and green floor materials; artist Carrie Fecca created wall pieces and installations echoing the elemental touchstones of earth, wind, fire and water. Chef Tim Bellew's menu. big on seasonal veggies and light preparations, is split into smalls, salads and mains; check it out in full here. We grubbed on their bread service, with roasted peppers; a dandelion green salad with anchoy dressing and a fried egg; roasted cauliflower with chickpeas, cukes and dilled yogurt; and miso halibut (sub for barramundi) with coconut brown rice, asparagus and radish/carrot salad.
A liquor license application at 1710 Sansom Street, posted May 18, caught a Meal Ticket tipster's eye the other day — does the LLC name on the posting, The Corner Foodery, suggest a joint effort between the long-running Philly bottle shops and the Midtown Village restaurant The Corner (102 S. 13th St.)? Yes, confirms The Foodery's Glen O'Neill. Further details on what the partnership will entail are forthcoming. Looking forward to the possibility of a crazy craft beer selection paired up with food from Corner chef John Taus.
Tired and peckish in Northern Liberties the other night, we wandered into the Foodery (837 N. Second St.) and bought some promising-sounding Good Bean roasted chickpeas. The Berkeley-based garbanzos come in four flavors (sea salt, sweet cinnamon, smoky chili & lime, cracked pepper). We copped the first two. Crispy chickpeas, we figured. What could go wrong?
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