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Chef Salad
Tim McGinnis, culinary director at Philly Kitchen Share (1514 South St.), checked in to share the name for the restaurant he's planning right next to PKS: American Blackboard, a nod to the "ever-changing seasonal menu" that will celebrate "Lost American" culinary traditions like curing, smoking and cheesemaking. They just broke ground on at the space and hope to have it ready by November. For now, get a taste of McGinnis' food through his American Meats & Provisions sandwich brand (Facebook | Twitter), based out of Kitchen Share and available for catering and at Green Aisle Grocery (1618 E. Passyunk Ave.). Here's a PDF of AM&P's just-launched fall menu.
[...] Tim McGinnis was kind enough to invite us to his sneak-peek dinner for American Blackboard, the Philly Kitchen Share-affiliated restaurant project (1516 South St.) he and his cheffing partner/brother Jason Roberts are aiming to open in December. [...]
Awww man the Caponata Agrodolce sounds soooooooo good
This place sounds good, but I think he is a little behind the DIY smoking and curing trend... has any new restaurant opened in the past few years that *doesn't* cure their own meats?
i am going to have to agree with barryg.
[...] there was talk about a restaurant next to Philly Kitchen Share.[/U][/B] Speak of the devil... American Blackboard aiming for late fall :: Meal Ticket :: Food Blog :: Philadelphia City Paper Exciting news. Reply With Quote + Reply to Thread « Previous [...]
[...] on Meal Ticket we’ve been following American Blackboard, the upcoming “Lost American” restaurant from Philly Kitchen Share culinary director Tim [...]
Yeah it's not about chasing a trend, it's about sincerely caring about the process. Who cares if other menus featured housecured or housesmoked foods "first"? Like they were the first people to think about it or something? ha! It's not a race, it's about doing it well and doing it right.
It doesn't matter how late they are or how many might be out there...it depends on how GREAT they do it. Based on both Tim McGinnis' and Jason Roberts' experience(in the kitchen and in the FOH) and their love for food, they will kill it in Philly.
[...] Philly Kitchen Share’s Tim McGinnis is looking to open American Blackboard late this fall next door to Philly Kitchen Share. The menu won’t be New American but rather, “lost American.” [Meal Ticket] [...]
as a nearby resident, i don't care if he is catching the curve late - he is bringing it to our hood and it is a great idea. We need food - good food.
Filed Under: Chef Salad | Food News
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| Photo | Adam Erace |
| Le Virtù's lemon tagliolini with prosciutto |
Antipasto
Duvel-marinated swordfish ceviche with fennel, oranges, red onion and arugula
with Duvel Golden Ale
Primo
House-made tagliatelle pasta with Rare Vos-steamed mussels and Muffata sheeps milk cheese from Abruzzo
with Ommegang Rare Vos Amber
Secondo
Ommegang Abbery Ale-braised short rib, creamy polenta and root vegetables
with Ommegang Abbel Ale Dubbel
Dolce
Warm chocolate budino with marscarpone gelato and sour cherry puree
with Ommegang Three Philosophers Quadrupel Ale
My husband and I were able to tell the chefs had changed, even before the change was announced. The food had gone downhill. The dish above used to be one of my favorites when the former chef was there...the fried rolls were terrible. I wish I knew where the former chef went!
Sounds like he's got good credentials, but I go to Osteria way more than Le Virtu these days. Better food, better service.
I am looking forward to the new menu and experiencing Chef Cicala's cuisine. I was introduced to Le Virtu recently by my family (roots in Marche) and was delighted to find authentic regional cuisine in my home town. What a treat! The service and hospitality made it feel like coming home again. I gladly make the trip from Manhattan to Philly anytime to dine at Le Virtu. Chef Cicala can only add to what makes Le Virtu special.
[...] this clip of chef Joe Cicala (Adam Erace told you about him here) rocking a smoked potato gnocchi with lamb ragu at Le Virtù (1927 E. Passyunk Ave.). That kitchen [...]
WHERE DID LUCIANA SPURIO GO ?
Philly is incredibly lucky to have Chef Cicala in town. We enjoyed many months of his creative talents, attention to detail, and wonderful food while dining at Palio in Leesburg, VA. Our town's loss is certainly Le Virtu's gain. We are already planning the next road trip for dinner. In the meantime, definitely check out the charcuterie (Joe makes some awesome stuff!) and the budino is not to be missed (warm chocolate, a drizzle of EVO, and some sea salt make an incredible combination.) Buona fortuna a tutti!
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| Photo | Neal Santos |
Yasai to Mame (Vegetable and Bean)
Edamame
Shishito Peppers with Yuzu Sweet Miso
Crispy Bok Choy with Garlic Ponzu
Chilled Tofu with Bonito Flakes and Ginger
Kimchi Tofu
Sea Vegetable Salad
Sauteed Garlic Stems and Bean Sprouts
Chilled Spinach Salad with Vinegar and Pickles
Fermented Soy Beans
Roasted baby Eggplant with Sweet Miso
Japanese-style Tomato Ceviche
Age Dashi Tofu with Nameko Mushrooms
Vegetable Okonomiyaki
Tofu and Mushroom Tobanyaki
Sakana (Fish)
Triggerfish Jerky
Mixed Fish Ceviche
Kumamoto Oysters with 3 Sauces
Fluke with Garlic Umami Seasoning
Salmon Ceviche with Heirloom Tomatoes
Sashimi Salad
Bigeye Tuna Poke with Li Hing Mui
Japanese Yellowtail Sashimi with Chili and Yuzu
Bigeye Tuna Tataki with Shiso Butter Ponzu
Eel and Asparagus with Truffle Honey Soy
Crispy Oysters with Avocado Sansho Salsa
Alaskan King Crab with White Soy Butter
Niku (Meat)
Pork Belly Steam Bun
Wagyu Beef Sliders
Korean Style Chicken Wing with Miso Blue Cheese
Chicken Teriyaki with Pineapple
Lamb Chop with Shiso Chimichurri
Beef Tobanyaki
Chicken Kara-Age
Chicken Katsu
Pork Tonkatsu
Atsumono (Soup)
Miso Soup
Mushroom Clear Soup
Sake Steamed Manila Clams (Ginger/Chili)
Sumo Style Hotpot with Seafood, Meat, and Vegetable
Miso Ramen
Soy Ramen
Tempura
Shrimp Tempura
King Crab Tempura with Yuzu Chili Ponzu
Mixed Vegetable Tempura
Baby Shrimp Tempura with Mustard Aioli
The menu looks great. I'll check it out, especially if they keep the good beer selection also.
I'm dying for an affordable Ramen Shop in Philly
Ro-Zu had a bump in the road for sure but they are back in full force. I was just there last Saturday and the fish was fresh and delicious I think both places will be a great asset to the city.
I am excited about an Izakaya in the city but can't imagine it in the Khyber?? As for RoZu, I too was there last week and everything was wonderful. I had the Eel roll and it was the freshest I have ever had.
Every time I walk by Ro-Zu it's dead. Not a good sign in my eyes.
i'll give that a shot. also, out of respect for what the khyber once was, i will pee on the floor.
Finally, an izakaya in Philly! I can't wait...
Southron: They will definitely be keeping the beer program.
[...] to convert their Old City rock club (56 S. Second St.) into an izakaya (Japanese pub) run by former Ro-Zu chef Todd Dae Kulper. A certain contingent of folks did not seem keen to this idea, and Simons and Frank eventually [...]
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[...] of that move, still pending at the time, back in August.) This means that chef Mike Stollenwerk is officially proceeding with his plans to resurrect his BYO Little Fish, which closed at Sixth and Catharine due to building concerns, in S&P’s former digs at 746 [...]
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[...] have some better photos up in a bit but until then, check out these from Meal Ticket. geopress_addEvent(window,"load", function() { [...] Andy: Nothing official just yet. Will keep y'all posted.
[...] Industry Night at Amis (412 S. 13th St.), which has featured Jose Garces‘ Guapos Tacos as well as Percy Street Barbecue in its last two iterations, will see a visit from Peter McAndrews [...]
Does the truck have an official schedule or a Twitter yet?
[...] that include Guapos Tacos (a Mexican food truck which we have been eagerly anticipating since Meal Ticket told us about it last month) and Frohman’s Wursthaus, a beer-and-bratwursts spot. At this rate, where does he [...]
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| Photo | Drew Lazor |
- Wok Edamame with Ginger Lime Salt
- Steamed Pork Bun (Award for Best Appetizer in Philly Cooks! 2010)
- Medium Bite
- Korean BBQ Short-rib Taco
- Five-Spice Tofu Taco
- Moo-shu Vegetable burrito (or chicken)
- Vegetable Green Curry on Rice
- Vietnamese Bahn-Mi Sandwich (Black Forest ham with pickled vegetables on Vietnamese baguette w/ dill aioli)
Went to HS with Yis. Amazing artist.
Yesssss....from the moment I met this chef I knew he'd be better for street eats. But why West Philly? Don't they have enough trucks already?
I want that five-spice tofu taco right now!
[...] leaving CP HQ yesterday evening and happened upon chef Tyson Wong Ophaso’s Tyson Bees truck parked on the corner of Third and Market. Ophaso and his guys Cliff Asavadejpakdee and Jacky [...]
Wow it looks gourmet! This is great, healthy and tasty fast food! I cant wait to try some of the vegetarian dishes.
Filed Under: Chef Salad | Food News
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| Photo | Neal Santos |
why go there now? think he sold his "ownership" stake?
Fingers crossed S.G.'s opening his own spot.
Has anyone tried Nomad Pizza in Hopewell, NJ I have been hearing great things.
[...] Chef Steve Gonzalez is out at Zavino. His pastas were praised as much as any of his pizzas. [Meal Ticket] [...]
[...] at the Borgata in Atlantic City, is the new head chef at Zavino at 13th and Sansom. (Opening chef Steve Gonzalez departed earlier this month.) White is a veteran of huge-operation Las Vegas eateries, working under big names like Wolfgang [...]
I hope this means Steve is opening his own place!
"And so castles made of sand fall in the sea, eventually..."
Uh, I think this WAS his own place. It was his concept, his menu and he was part owner as well.
[...] spicy pepperoni, Claudio’s mozz and marinara dusted in oregano and chili flakes. Despite the departure of opening chef Steve Gonzalez, the straightforward pies here are still as strong as they are thin. [...]
Filed Under: Chef Salad | Openings
Chef Scott Schroeder of South Philly Tap Room (15th and Mifflin) just checked in with some early details on American Sardine Bar, the concept he and SPTR owner John Longacre are hoping to open before the end of 2010 in what was Point Breeze's Wander Inn (18th and Federal). On the menu: "sandwiches like a motherfucker," says Schroeder. That translates to up to 10 regularly rotating between-bread choices, plus two soups and a handful of side dishes, all relying on locally sourced ingredients. To drink, somewhere in the neighborhood of 15 to 16 drafts, mostly local but not exclusively. The Tap Room folks are working with architectural salvage firm Provenance (Percy Street Barbecue, Oyster House, etc.) to redesign the interior, which will carry a "classic bar" feel.
In other news, Schroeder will be teaming up with Stephen Starr for an Oktoberfest-themed pop-up dinner, tentatively scheduled for late September, at the Continental Mid-town at 18th and Chestnut. More details on that soon.
[...] [...]
[...] community group, which CP profiled last fall, is seeking to collect neighborhood support for American Sardine Bar, the venue South Philly Tap Room owner John Longacre is planning in the former Wander Inn at 18th [...]
[...] bigger. It should open in the spring; that’ll be a nice companion biz to the in-the-works American Sardine Bar two blocks east at 18th and Federal. OCF Realty’s two cafes on the [...]
[...] and reconstructing the thing in August 2010. Now, what will soon be known as American Sardine Bar (we had word back in September) is about a month away from opening, according to owner John Longacre. Hit the jump for a peek at [...]
Filed Under: Chef Salad | Menu Time
Chef Siobhan Allgood, most recently a contestant on Fox's extremely ridiculous show Hell's Kitchen, is now the chef at Alex Capasso's West Side Gravy in Collingswood (714 Haddon Ave.). The comfort-food BYO, which opened in May, now has a menu featuring a few of Allgood's signature touches, including Baja-style fish tacos (pollock, shredded cabbage and "secret sauce") and the "Tuna From Hell," a seared ahi sandwich with prosciutto, Saint-Andre cheese, lettuce, grilled pineapple and sriracha on brioche. Check it out in full after the jump.
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[...] is anything but short on restaurants. There’s Alex Capasso’s Blackbird and its new sister spot, West Side Gravy; IndeBlue, from a former Tiffin chef; a slew of worthy trattorie (Nunzio’s, [...]
[...] Siobhan Allgood who competed on Kitchen Nightmares is now the chef at Alex Capasso’s just reviewed West Side Gravy. [Meal Ticket] [...]
Filed Under: Chef Salad | Openings
Ed Doherty, partner in Union Trust Steakhouse (717 Chestnut St.), checks in with some prelim details on his team's takeover of what was, until recently, a Roy's Hawaiian Fusion location at 15th and Sansom. Doherty says he's in the process of interviewing designers and organized the demo process for Union Tavern, a casual concept that will boast an "urban country" design feel. The Tavern will serve "inspired American comfort food," and Doherty stresses that it will be "priced for the new economy." Tony Aiazzi, who for some time worked for Charlie Palmer's group of restaurants (including several years as exec chef at Palmer's flagship NYC restaurant Aureole, preceding ex-Striped Bass/Gilt dude Christopher Lee) has signed on to be the chef his cooking will focus on wood-burning ovens and rotisserie meats, and they'll also place a big focus on the raw bar and burgers. They want to open in the spring of 2011.
[...] Union Tavern will be the name of the concept replacing Roy’s Hawaiian at 15th and Sansom. Look for wood-burning ovens and rotisserie meats in the Spring of 2011. [Meal Ticket] [...]
[...] As Meal Ticket previously reported, the food component of American Oak will come from Tony Aiazzi. The former Auerole chef spent a lot of time with the Charlie Palmer Restaurant Group, is readying a restaurant of his own in the near future and has spent more time next to Al Roker on the NBC morning show than Meredith Vieira has. Soon after the Oak opens, he will become the culinary director of both Grassos restaurants. “I’m about to give it an umbrella title,” says Grasso of the organization running both spaces. “But each restaurant will stand on its own. The only thing thatll unite them is good food.” Joe Grasso talks American Oak [...]
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