Eats beat

Posted: January 04, 2013

* If all goes as planned, late January will mark the return of beloved Mount Airy restaurant Goat Hollow (300 W. Mt. Pleasant Ave., 267-428-5672, goathollow.com) under the ownership of Neil Campbell (Race Street Cafe) and business partner Andy Shahan. The space has been renovated and the menu set as American brasserie, with craft beer and artisan cocktail emphasis in the bar. Live music's on tap, too.

* Marianne Gere and Kim Strengari, owners of Stella Blu and Gypsy Saloon in West Conshohocken, have crossed the Schuylkill to open Southern Cross Kitchen (8 E. 1st Ave., 484-344-5668) in Conshohocken. It's a cross (there's that word again) between southern and modern comfort foods, so expect fried chicken, jambalaya and such at lunch and dinner daily and at Sunday brunch, too. Appetizers will be $7 to $14, entrées $14 to $28.

* In other Conshy news, starting this week, Sundays will be "Supper Size Menu" days at small-plate Isabella (382 E. Elm St., 484-532-7470, barisabella.com). Menu items include Marinated Pork Tenderloin with fontina and potato gratins, and a warm Jerusalem artichoke slaw ($20) and Seared Verlasso Salmon, sherry scented wild mushroom ragout, olive oil blanched potatoes, wilted greens ($22).

* Earth - Bread + Brewery (7136 Germantown Ave., 215-242-6666, earthbreadbrewery.com) now has local wine on draft from Karamoor Estate vineyard in Fort Washington. The red, a blend of mostly petit verdot, and the white, a Chardonnay, are custom-blended and kegged for the brew pub.

* Cantina Feliz (424 S. Bethlehem Pike, Fort Washington, 215-646-1320, cantinafeliz.com) is celebrating its second anniversary with a special four-course tasting menu for $26 a person, through Jan. 19.

* The word "leftovers" takes on new meaning with the Its 'N' Bits menu at The Farm and Fisherman (1120 Pine St., 267-687-1555, thefarmandfisherman.com). When Chef Joshua Lawler brings in a whole pig from Chester County's Wyebrook Farm, he puts every part to use. The same goes for other locally sourced ingredients the BYOB buys. The menu isn't always offered and, of course, changes all the time. Find details on Facebook and Twitter.


Send food and restaurant news to Assistant Features Editor Laurie Conrad, conradl@phillynews.com.

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