June 28, 2012 |
The Industry 1401 E. Moyamensing Ave. 215-271-9500 theindustrybar.com The Boilermaker 216 S. 11th St. 215-922-3427 theboilermakerbar.com Rittenhouse Tavern 251 S. 18th St. Philadelphia Art Alliance 215-732-2412 rittenhousetavern.com Vernick Food & Drink 2031 Walnut St. (267) 639-6644 vernickphilly.com Lemon Hill 747 N. 25th St. (Corner of 25th and Aspen)
December 22, 2011
LAST WEEK, I visited Lemon Hill, the anxiously awaited spot set to open next week at 25th and Aspen in what's alternately called Fairmount or the Art Museum neighborhood. Lemon Hill's pedigree has raised expectations - it's a partnership between the owners of the acclaimed Supper and Franklin Mortgage and Investment Company, the Center City cocktail temple. Mitch Prensky, of Supper, and Mike Welsh, of the Franklin, showed me around the warm, unpretentious space where the short-lived Lucky 7 had been (and before that the Aspen Restaurant)
October 16, 2008 |
A tied house, in the traditional sense, is a pub that buys its beer exclusively from one brewery. The Pennsylvania Liquor Control Board does not allow them. When father-and-son William and Chris Leonard of the General Lafayette Inn, a Lafayette Hill brewpub, sought to open such a gastropub downtown, they relied on William's wife, Rose, and son Jonathan to obtain the restaurant license. So that's why the General Lafayette and the cozy Tiedhouse - which opened last week in the ground floor of the CityView Condos near the Art Museum (2001 Hamilton St., 215-561-1002)
June 28, 2012 |
You can order stuff off a chalkboard. Male servers and bartenders have unruly beards; their female counterparts sport tanktops and sleeve tattoos. At least one menu item contains the word "toasts. " The menu has a lengthy description of the burger. It also offers bone marrow, fried chicken or an obscure pig part.??? You can get a salad, but you'll never see anybody eating one at the bar. The words "artisanal," "organic," or "wood-fired" will be prominent.?
February 23, 2012 |
Monday is the target opening of Alla Spina (1410 Mount Vernon St., 215-600-0017), the Italian gastropub from Marc Vetri, Jeff Michaud, and Jeff Benjamin. It's just a half-block from Osteria and next door to Stephen Starr's Route 6 and Joe Volpe's catering hall, Vie , at the old Wilkie showroom on North Broad. Alla Spina - "from the tap" - has a wide-open, industrial atmosphere and two prize tables: one in the kitchen for eight to 12 people, and another on top of the beer fridge above the bar for six to eight.
March 22, 2012
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: I hope you avoided drinking green beer during the St. Paddy's Day debauchery. If you were partying at a bar with a porta-potty parked outside, that wasn't a good sign. I celebrated with a snifter of Redbreast and my annual brown-bread bake-day - thanks to this Ballymaloe recipe I got from Simon Pearce many years ago. (Find recipe here.) Reader: Enjoyed your article about Anne Willan and her husband who have a large cookbook collection.
December 21, 2008 |
Everyone knows a pig can't fly. But what about a "pabbit"? The mythical creature has certainly given a charmed lift to Pub & Kitchen, the new gastropub at 20th and Lombard whose creamy brick exterior sports the high-soaring silhouette of a rabbit-headed pig. More likely, the hour-long waits and endless blogger buzz that's been stoked by this replacement to Chaucer's is due to the presence of Philly's hottest young trick chef, Jonathan McDonald....
April 26, 2009 |
Put the craft on draft, and they will come. In Philadelphia these days, great beer really does seem to have such transformative powers, where a changing of the brews at an old-time tappie can open the door to a new world of customers and a new source of energy for neighborhood life. Take, for example, the case of the Lucky 13 Pub, which after just seven months has become the latest "old-man bar" to change hands, upgrade its beers, and become a full-fledged player in South Philly's rising gastropub revolution.
November 2, 2008 |
A glittering snow of confetti fluttered onto my lap at Izakaya as I opened the menu - when suddenly the waitress snatched it away. Too late. A closer look at the confetti (and its very naughty X-rated theme) made me realize why she was blushing red. "Bachelorette party last night," she sighed sheepishly, meticulously checking a new batch of menus before handing them over. As I settled into a sparkly banquette in the Borgata's sultry new Japanese gastropub, I poured myself a cold junmai ginjo shot of "Root of Innocence" sake and shrugged: What happens in Atlantic City stays in Atlantic City . That old Vegas slogan certainly applies to our own gaming playland, where the anything-goes celebration dinner has helped fuel the growing restaurant scene.
August 24, 2008 |
Every great trend hits a moment of sudden saturation when the buzz of novelty wears off and expectations ratchet up to a higher level. That time has come for the gastropub, the exuberant hybrid of hipster bar and neighborhood restaurant where craft beers coexist with serious cooking. It's been a signature trend here for years, helping Philadelphia to secure its growing national reputation as one of America's beer meccas. But a gush of recent newcomers has flowed into the city so fast that the concept's limits are being tested, like a pint of ale frothing over from a hasty pour.