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Archive: June, 2011
A few weeks back we shared news of Philly's first-ever Vendy Awards, going down July 9 at the Piazza at Schmidts. Today we're excited to announce that we'll be part of the judging crew for the street food competition, along with 10 Arts' Jennifer Carroll, Zahav's Michael Solomonov and Philadelphia Weekly's Brian McManus. The public can nominate vendors to compete until June 10; head here to big up your favorite truck. Tix and whatnot are available right here.
Weeeeeee, look what we found last night at Monde Market 21st and Chestnut! Dogfish Head's Festina Peche, our favorite hot-weather beer. (We were excited about this last year, too, remember?) If you're unfamiliar, Peche is a light, low-alcohol Berliner Weisse-inspired beer brewed with puckery peach concentrate. It's perfect for spicy food (what's good Han Dynasty or Jamaican Jerk Hut?). That was our first sighting of the young summer, but please leave comments as to where we can snag some Peche in bottles and on tap in Philly.
Photo: Drew Lazor
Kenzinger, Philadelphia Brewing Co.'s popular and ubiquitous flagship ale, now has a slick little TV commercial courtesy of local filmmakers Peter Heacock and Woody Pase. The duo, who wrote, directed, shot and edited the spot themselves, rolled camera at various locations around Philly (the bar is Johnny Brenda's) in late March. Look for the ad on television soon. And if that 30 seconds wasn't enough for you, there's also a behind-the-scenes/blooper reel on PBC's YouTube channel.
Monday, May 30
Memorial Day bro.
Tuesday, May 31
Restaurant chefs flex their sandwich muscles at local coffeehouses OCF and Elixr.
Adam Erace tests out his impulse-purchased grill skillet and actually likes the thing.
Philadelphia Distilling has bottled its first run of XXX Shine white whiskey.
Wednesday, June 1
Cosmic Café is a brand-new operation on Boathouse Row.
Even the gelato makers at Capogiro have caught Philly Beer Week fever.
You've gotta sign a waiver to try the new ghost pepper sandwich at Jake's Sandwich Board.
Jet Wine Bar is taking over the former Philly Kitchen Share space to open a restaurant.
Thursday, June 2
There's a new First Friday tradition at Rittenhouse's Wine School.
Sour beer freak? Then Felicia D's got the Philly Beer Week roundup for you.
Revolution House has soft-opened in Old City.
Friday, June 3
ReAnimator is the name of a new coffee-roasting operation based in Fishtown.
And we just wanna say good luck. There's always way too much to do and see and attend and imbibe and all, so just play it cool and you should be fine. There's really no good way to recommend precisely what to do, but here's a quickie rundown of links that might help:
- Yesterday, Felicia D. posted this extremely beer-geek-friendly guide to sour beer events during PBW 2011. She'll have much more coverage in the coming week keep an eye on Meal Ticket.
- Here's our roundup of food-forward PBW events — beer dinners and otherwise — going down between today and June 12.
- Laurel Rose Purdy has a few more event picks in her What's Cooking column.
- Here's our piece from PBW 2010 featuring survival advice from local bar owners. This quote, from Adam Ritter of Sidecar and Kraftwork, sums it up best: "Pace yourself, fucking pace yourself. It's not a race to stupid. It's OK to embrace the buzz. You don't have to race to the red zone."
- Oh and here's the event rundown on PBW's official site. Good luck with that.
Over the past couple years, a number of high-quality coffeehouses have sprung up in Philly, but only a few are using locally roasted beans. The awesomely named ReAnimator Coffee, a new-to-the-scene micro-roaster, is looking to eke its way into that market, preparing single-origin beans (no blends!) sourced from Guatemala and Ethiopia at its Fishtown headquarters. (Just two varietals right now, but look for an espresso and an iced coffee product from them in the future.) Partners Mark Capriotti and Mark Corpus have their whole beans at NoLibs' Almanac Market (900 N. Fourth St.) right now, and it's the coffee of choice at the new Circles Cafe in Newbold. They should be popping up soon-ish at a few other local markets, as well. "We're not roasting super-dark," Capriotti says of ReAnimator's style. "Nothing near the style of Starbucks of La Colombe, sort of what's famous for quote-unquote gourmet coffee right now." Check them out on Facebook and Twitter.
Luis Marin and Joel Solomon, who own El Sarape locations in three Philly suburbs, have just debuted Xilantro (103 N. Wayne Ave.) in Wayne, right across from Teresa's Next Door. The modern Mexi has a huge tequila selection — more than 100 varieties behind the bar, plus plenty of cocktails — and a menu from chef Juan Pablo Quiroz, who's cooking lunch and dinner daily, plus brunch on Sundays. Full dinner menu after the jump (click to enlarge).
In print this week, seaside scribe Jen Miller shared some of her can’t-miss eats by the beach. Through the summer, we’ll be running monthly installments of more shore recos from a kid who's been spending summers there since he could crawl: our very own Adam Erace.
Revolution House (200 Market St.), the long-in-the-works overhaul of Snow White Diner from Panorama owner Luca Sena and partner John Poulos, has soft-opened on the corner of Second and Market. The two-story restaurant, which we first mentioned in March of last year, won't have its liquor license until this coming Tuesday, after which point they'll serve breakfast, lunch and dinner daily from 8 a.m. to 2 a.m. For now, they're pouring complimentary wine and serving up food from 8 a.m. to 10 p.m. For now, check out chef Luca Sena Jr.'s abbreviated opening dinner menu; they promise an expanded version, along with the full-on breakfast and lunch menus, early next week. (The pic above is of the upstairs bar/dining area, which leads out onto the open-air patio overlooking the intersection. More pics soon.
Photo: Drew Lazor
Bibou chef/co-owner Pierre Calmels will hop behind the sushi bar at his buddy Zama Tanaka's Zama (128 S. 19th St.) this coming Monday, June 6, for a little French-bistro-by-way-of-Tokyo action. First order of business for the chef will be learning how to make the "Bibou Roll" — dashi butter-sautéed escargot, haricots verts and fennel maki, topped with edamame and shiso — Tanaka recently introduced as a fundraiser for CHOP. Calmels will then stick around to cook during dinner service; no official word yet on specific dishes or whether they'll be a set menu option, but regardless seems like a choice opportunity to eat some good fish from a cheffing fish out of water.
Photo: zamarestaurant.com
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