The idea is to mix several plates ($8 to $16) to make up a meal. Examples: hearts of palm, garbanzo crepe, curry, gold lentils, green harissa; and portobello carpaccio, salsa rustica, arugula crema, olive oil, crostini. The bar is stocked with six beers on draft and signature cocktails. See menu, photos, and more background at www.philly.com/newvedge.
Crammed in like . . .
It takes guts to open the day before Thanksgiving, but no one can accuse John Longacre and chef Scott Schroeder of South Philly Tap Room of being timid. They managed to convince Point Breeze neighbors that American Sardine Bar was a solid use for 1801 Federal St., where a shuttered dive bar stood, decaying. Took them a year to clean it up. Schroeder's menu is simple: two soups, eight sandwiches, five sides. Signature is a sardine sandwich - chopped, canned sardines in mustard, mayo, lemon juice, salt, pepper, and parsley, served with lettuce, sliced pickled eggs, and onion for $2. It's open daily from 11 a.m. to 1 a.m. See info at www.philly.com/asb.
What's new
Stateside (1536 E. Passyunk Ave., 215-551-2500) is a snug American small-plater from the crew from Green Eggs. Executive chef George Sabatino, last at Barbuzzo, specializes in oysters, house-made charcuterie, and cheese boards; tight menu whose priciest dish is a $21 steak. The bar is stocked with plenty of bourbon and other brown spirits; vodkas and gins; and 10 beers on draft. Dinner will be served daily from 5 to 11 p.m., and late specials are aimed at the restaurant community. See info at www.philly.com/stateside.
Tapestry replaces Adsum at Fifth and Bainbridge Streets (215-923-1620). With an easy-to-follow menu, 24 beers on tap, 120 in bottles, 200 varieties of spirits, and 20 wines by the glass, it's aimed at the neighborhood. It opens daily at 5 p.m. Weekend brunch will start at 10 a.m. See www.philly.com/tapestry.
Bravo Cucina, an Italian chain, has opened in Willow Grove Park.
Contact Michael Klein at mklein@philly.com or @phillyinsider on Twitter. Follow him at www.philly.com/food and catch his blog at www.philly.com/insider.
