Bainbridge St. Barrel House | Queen Village residents have a new local that takes its beer seriously. The Barrel House has 24 taps, with a hand pump, a nitro line and at least one barrel-aged brew always in the lineup. Chef Eric Paraskevas, formerly of Terra, has put together an extensive menu of beer-friendly bar fare. Think snacks like popcorn (seasoned with lemon, chiles and smoked salt) and cracklings. Influences are wide-ranging, with a “purists’ burger” sharing menu space with gyros, lamb-liver terrine and grilled octopus with persimmon. Order your fries one of seven different ways, from “with ketchup” to egg-gilded poutine.
Open Mon.-Thu., 8 a.m.-1 a.m.; Fri., 8 a.m.-2 a.m.; Sat., 10:30 a.m.-2 a.m.; Sun., 10:30 a.m.-midnight. 625 S. Sixth St., 267-324-3553, bainbridgestreetbarrelhouse.com.
Wursthaus Schmitz | South Street’s New German favorite Brauhaus Schmitz has expanded into the takeout and retail games with a new Reading Terminal shop. Bring home Brauhaus-made sausages, ready-to-reheat dishes like rouladen and cold salads from German potato to rollmops. The shop also offers heaps of hard-to-find Euro dry goods, like spices, pickles and chocolates. Soon Wursthaus will be cooking sausage sandwiches to go, including a golabki-inspired Polish kielbasa topped with pilsner-horseradish mustard.
Open Mon.-Sat., 8 a.m.-6 p.m.; Sun., 9 a.m.-5 p.m. Reading Terminal Market, 51 N. 12th St., 215-518-2519, brauhausschmitz.com.
Rhino Bar | Fans of Mike Stollenwerk’s Fish have been following his space shuffles for years; for now, the dust has settled with Fish moving around the corner to make room for this new Stollenwerk project. The kitchen — open, blissfully, until 1 a.m. on weeknights and right up to last call on weekends — is turning out a selection of small and large plates that seem tailor-made to please industry types. Expect simple snacks like shishito peppers with Maldon sea salt, crispy chicken skin and blood sausage served with a fried egg and chanterelles, alongside less conventional dishes like decadent foie-gras pierogies. Larger plates tend toward the hearty, while a raw bar lends the menu added luxury.
Open Mon.-Thu., 4 p.m.-2 a.m.; Fri.-Sun., 11 a.m.-2 a.m. 1234 Locust St., 215-557-4442.
