Man Lam, a veteran of Chinatown's Ting Wong, and wife Shu Jie Lin are first-time owners with M Kee (1002 Race St., 215-238-8883), in a former produce store.
They specialize in noodle dishes, pork, and duck - they hang in the window here - in a utilitarian atmosphere that's reminiscent of the original Sang Kee around the corner. Most dishes are under $7 and it's open from morning into the late evening.
The brick-oven-pizza and craft-beer spot Birra is open at 1700 E. Passyunk Ave. (267-324-3127), the crossroads of Passyunk Avenue, 12th Street, and Morris Street. Owner Gordon Dinerman, previously at City Tap House in University City after four years with Stephen Starr at Buddakan and Barclay Prime, has 50 seats in an atmosphere of earth tones and wood, a bar, and a display pizza kitchen; there will be outdoor dining, too. Apps are priced from $6 to $10, 12-inch thin-crust pizzas sell for $10 to $20, and "plates" in the pizza oven sell for $6 to $20. Everything on the menu is available as a pizza topping, and the signature dish is the Birra Bowl, an open-faced calzone baked in a bowl and flipped, with the crust on top. Six craft beers on draft, artisanal wines, and cocktails. It's closed Mondays.