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Archive: July, 2012
Well, the end of the month is nigh and that means that we're all that much closer to another summer-centric installation of Industry Night from the good folks of the Vetri Family at Amis (412 S.13th St.)
On August 6th at 10 p.m. chef Brad Spence is teaming up with new-to-Philly burger sensation, Shake Shack for a backyard barbecue of sopresatta-cherry-pepper-provolone topped dogs, tomato pie, Old Bay fries, house-made sausage sandwiches, and Shack Burgers. Boozy desserts on board are spiked watermelon and White Whiskey Peach Pecan frozen custard. Beer will be flowing in the form of Brooklyn Brewery's custom ShackMeister Ale, a limited edition Victory Viaweisse, and plenty of summery Hell or High Watermelon.
As per usual, the buffet (including a snow cone machine!) is complementary and the drinks are cheap but it's called industry night for a reason so don't forget that pay stub.
For a fast food joint that specializes in some of the tastiest chicken sandwiches out there, Chick-fil-A has done quite the job of making its entire brand entirely unappetizing as of late. Being vocal about the company's stand against gau marriage hasn't made too many friends as of late, with proposed bans in certain cities, protests all over the place and the Jim Henson Company opting to remove their toys from Chick-fil-A's kids meals.
If Chick-fil-A's proclamations have casued you to lose your appetite, have no fear, that crispy chicken sandwich can be yours once again thanks to the handy work of J. Kenji Lopez Alt over at Serious Eats. He's ventured into The Food Lab to recreate Chick-fil-A's signature sandwich minus the Christian 'values'. Buttered bun, sour pickle chips plus a crispy-moist brined and fried chicken breast make this Chick-fil-A analog minus the unappealing politics.
On your mark, get set, go! Tomorrow Michael Solomonov's Kitchen Counter starts booking. Catch up with Vendy winners and pig out at Southwark all on today's Afternoon Snacks.
Chef Michael Solomonov is introducing a new way to eat his modern Israeli fare at Zahav(237 St. James Place) – at the The Kitchen Counter. There will be 8 occasions for you to sample 10-course tasting menu throughout the month of September on Fridays and Saturdays. Here's the catch: there are only 4 seats each night. Sorry third wheels, only parties of 2 or 4 will be able to get these highly coveted seats. So what do you need to do? Email counter@zahavrestaurant.com tomorrow, August 1st starting at noon sharp and be sure to include your phone number, date requested and party size. This feast will set you back $90, or $140 with beverage pairing and seats are sure to go fast.
Attention Philadelphia eating establishments, the noodle guys need your help! The Cheu Noodle Bar pop-up scheduled for August 5th has been canceled due to host Mémé Restaurant closing. If you have a Center City restuarnt space with ramen pop-ip potential, contact them through email, phone 215-287-2533 or twitter if you have room for some ramen. The noodle-loving, pop up-obsessed citizens of Philadelphia will thank you kindly.
David Ansill has been back from his stint in Jamaica for some time now and is settling in comfortably behind the stove at Bar Ferdinand (1030 N. Second St.) He's planning on rolling out a new menu come September but in the meantime, Ansill will be offering up an eight course tasting menu each Thursday night. With a focus on both seasonality and regional Spanish flavors, the first Thursday menu is a ode to the tomato, or should we say tomate. The dinner is offered from 5 p.m. to 11 p.m. and goes for $40 a head.
This Thursday Kennett (808 S. 2nd St.) will be hosting cocktail duo Phoebe Esmon and Christian Gaal for an evening of Rickey refreshment. This cooling summer cocktail came about in 1880s era Washington D.C., a place where there was not yet any AC and a serious need for heat relief.
To celebrate this American classic Esmon and Gaal have crafted a menu of Rickeys, from the tart original mix of whiskey, lemon and sparkling water to creative takes like the Rikki-Tikki-Tavi, with gin, IPA, and garam masala syrup.
At the end of a Sunday barbecue resplendent with organic meats, butter smothered grilled vegetables, chips and dips, and a fridge full of beers, what more could you ask for? Then out from the kitchen comes the host, triumphantly holding two pints of Jeni’s Splendid Ice Cream.
According to his Twitter account David Katz's Mémé is no more after last night's epic pork dinner. A simple tweet reading "Last nights pork dinner was our last service. I'm bowing out after 4 yrs. Thanks for the support and keep following on twitter for updates" is all the info that Katz has disclosed so far.
Grub Street spoke to Katz who is ready to move on to other things and is looking to sell the joint. Thanks for a good run, chef, we hope to see you and your legendary fried chicken again sooner rather than later.
Notes from the Weekend is a feature that sees the members of Team Meal Ticket compiling all the food/drink highlights uncovered during prime eatin' time, Friday to Sunday. We'd love to hear all about YOUR weekend eating adventures in the comments. Go for it! (View past NFTW installments at citypaper.net/notes.)
The C&D Triangle Tavern at S. 10th Street deal between Steven Simons, Dave Franks (of Royal Tavern and Cantina) and the space’s current owner Jimmy Deanchano isn’t happening as reported earlier claims Simons.
Things looked and sounded cool according to Simons when he saw the initial price and contacted Deanchano. “$855,000 is a good price,” says Simons who nearly reached an agreement with the Triangle’s people. Until last Thursday when the Triangle sought to lease the space or partner with the Simons and Franks team. “We didn’t want to do that,” says Simons.
Meanwhile a source very close to the real estate company representing the Triangle, Coldwell Banker Commercial, claims that the bar/restaurant space did reach an agreement to lease the space to partners last Thursday. Not the Simon/Frank team? Simons claims that if Triangle comes back to him with a more reasonable offer closer to what was originally on the table, he and Franks might go for it. “I just don’t think they will,” says Simons. Let’s see how this pans out.
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