Table Talk: El Camino Real, from Bar Ferdinand's Kamihira

December 11, 2008|By Michael Klein, Inquirer Columnist
  • The look is "Mexican border bar" at El Camino Real, set to open Tuesday in Northern Liberties.

Tuesday is the targeted opening of El Camino Real, the "Mexican border bar" at 1040 N. Second St. (215-925-1110) in Northern Liberties, in the Liberties Walk space that previously housed Deuce.

Owen Kamihira also owns Bar Ferdinand, the Spanish tapas bar, across the way. Before getting into restaurants, Kamihira had a hand in some of Stephen Starr's designs, including the Buddakan Buddha and the iconic martini olive at the Continental.

ECR's atmosphere will be rustic, supposedly evoking a dusty, low-lit, turn-of-the-20th-century cowboy-bar setting, down to the oak flooring. Artist Murf Sherman carved an eight-foot longhorn skull from a pine tree for one wall. Joe Brenman created a wooden Virgin of Guadalupe, enshrined in a steel bathtub illuminated by Christmas lights. The bar was pieced together from reclaimed oak from a covered bridge in Lancaster; the backs of the vinyl seats were hand-sewn from Mexican falsa blankets.

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Oh, yes, the food: Chef Jen Zavala, who's lived and worked from Connecticut to California (including Northern Liberties' Deuce and Silk City), is aiming for a northern Mexican experience with two separate menus: Texas barbecue on one, and Juarez-style staples, including her grandmother's refried beans and carnitas, on the other.

Price range is $3 to $22. Drink list will include many bourbons and tequilas (25-plus varieties of each).

What's new

Jake's in Manayunk has gone the BYOB-optional route at all times, for a $5 corkage. Owner Bruce Cooper had been offering the BYOB option on certain days. Cooper recently opened the casual Cooper's Brick-Oven Wine Bar next door.

Rylei has moved from Frankford Avenue in Mayfair to Bucks County's Mallard Creek shopping center (130 Almshouse Rd., Richboro). Jennifer Brennan-Vargas and her husband, Jose Vargas, are keeping its New American BYOB concept and phone number, 215-335-0414.

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