Patrons can build their own salad from a "golf card" of ingredients, similar to the system used at Jones.
Comp cotton candy (in different flavors) is doled out at the end of meals. Hours are lunchtime through late night daily.
Next up on the same block (at 1516 Sansom) is the former Sansom Street Oyster House, reflagged simply Oyster House when it opens in mid-May.
What's coming Miga
, under construction at 211 S. 15th St. (the former ¡Pasión! and Cary), will feature tabletop Korean barbecue and Japanese cuisine in an upper-end atmosphere. Owner Sam Cho says he hopes to open in mid-May. Also due across the street, this summer, is the chocolate-theme chain Max Brenner, Chocolate by the Bald Man
Tiffin owner Munish Narula is going next door to his Girard Avenue flagship for a Desi pizzeria. He has no name yet for the old Star Pizza (at 712 W. Girard) but intends to do "something fun." The menu will have about eight different specialty pizzas with Indian cuisine-inspired toppings such as tandoori chicken, paneer and green chilies and tandoori vegetables. He and his crew are experimenting. The eatery also will serve kati rolls, which in their basic form begin with a paratha, or flatbread, with a layer of egg. Vegetables or meats are roasted in butter and stuffed inside, and spices, red onion slivers and lime are sprinkled on top. Narula also intends to round off the menu with Indian-influenced salads and wraps. Construction is to begin in late April. Narula, who opened a Tiffin on Emlen Street in Mount Airy last year, is aiming next at Elkins Park.
Speaking of Indian cuisine: The bright, moderate-priced Saffron Kitchen (145 Montgomery Ave., Bala Cynwyd, 484-278-4112) has replaced Yitzi Peking.
The dipping will end April 5 at the Melting Pot
in Chestnut Hill, as the chain fonduery is moving to larger quarters this fall in Valley Square shopping center in Warrington. Other Melting Pots are unaffected.
Chef Patrick Feury, who opened Maia with his brother Terence and a few other partners, says he's out of the Villanova project. He's working full time now at Nectar, the high-style pan-Asian in Berwyn, where he also has an ownership interest. Terence Feury left Maia two months ago to become chef at Fork in Old City. The brothers still have financial ties to Maia. Lindsay Criscuolo has joined Nectar from Maia as its pastry chef. She attended the French Culinary Institute in New York City and then opened Bar Boulud in NYC as a pastry cook.
Contact columnist Michael Klein at 215-854-5514 or firstname.lastname@example.org. See restaurant news in more or less real time at http://go.philly.com/insider.