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NEWS
April 18, 2014 | BY STEPHANIE FARR, Daily News Staff Writer farrs@phillynews.com, 215-854-4225
THE OLD MEN of the "Can't Remember S--- Club," or the CRS Club, as they like to call it, have been frequenting the same Upper Darby McDonald's every morning for 20 years. Yesterday, their breakfast routine was scrambled by nine Upper Darby cops who came to the restaurant for their first-ever "Coffee with a Cop" program. "It really messed us up," CRS clubber Pete McEneaney, 81, said with a smile. "Today, they come in and make all this hullabaloo!" Coffee with a Cop is a national program started in 2012 that more than 175 departments in 36 states have adopted.
NEWS
April 18, 2014 | By Craig LaBan, Inquirer Restaurant Critic
Volvér, the first prepaid, ticketed restaurant in the city, debuted Wednesday night at the Kimmel Center with Jose Garces at the stove serving his guests Siberian sturgeon caviar and Wagyu beef cooked on embers, as part of the priciest tasting menu in town. The concept of paying big bucks in advance before diners even know what's for dinner is a novel experiment, not only here, but across the country. Volvér's menu was announced just on Wednesday morning. About 40 percent of the available seats have been sold through mid-June, said Scott Steenrod, vice president of restaurant operations for the Garces Group.
BUSINESS
April 15, 2014 | By Joseph N. DiStefano, Inquirer Staff Writer
So what happened, I asked Loews Corp. co-chairman Jonathan Tisch , to Sole Food ? The former fancy fish-themed street-level restaurant at Loews Philadelphia Hotel, Center City's third-largest, was replaced last week by Bank & Bourbon , part of what Loews says is a $25 million improvement, including room upgrades and a lot more places to plug in your devices. "It was a concept we thought reflected a period when people were trying to eat lighter," said Tisch, whose father and uncle founded the Loews chain 70 years ago. Loews has found that Americans talk low-fat but still prefer to eat and drink "heartier," as Tisch put it in a visit marking the upgrades.
NEWS
April 12, 2014 | By Walter F. Naedele, Inquirer Staff Writer
James A. Malick II, 59, of Pennsauken, a designer of fast-food restaurant interiors, died Saturday, April 5, at Kennedy University Hospital in Cherry Hill following a heart attack at Bonair-Nigorski baseball field in Pennsauken. "He was preparing the field for a game" for the Pennsauken Youth Athletic Activities baseball season when he was stricken, his son James III said. Mr. Malick was president of the PYAA Babe Ruth baseball division, for players from 13 to 16 years old, as well as an umpire for their games.
FOOD
April 11, 2014 | By Michael Klein, For The Inquirer
The operators of the Loews Philadelphia went far beyond the mere idea of swapping out restaurants as part of a renovation of the hotel. Designers cut a front entrance to Market Street and created a new lobby lounge out of part of the former SoleFood restaurant. This space has a large-screen TV and a bar that backs into the new restaurant, Bank & Bourbon (1200 Market St., 215-231-7300), which opened officially this week. Bank & Bourbon - the "bank" refers to the building's past as PSFS and the "bourbon" refers to a neat spirits program - is a contemporary, tastefully done showplace for chef Tom Harkins, whose American menu is built on local sourcing.
NEWS
April 10, 2014 | By Aubrey Whelan, Inquirer Staff Writer
A 28-year-old man was seriously wounded early Tuesday when he tried to wrestle a gun from another man in a Chinese restaurant in Kensington, police said. Around 1:47 a.m., the man was waiting for his food inside the Good Good Chinese Store at 300 E. Cambria St. when another man walked in. Police said the man pulled out a handgun and racked the slide as customers looked on. "You know what this is about," he said. As he racked the slide, police said, the gun discharged, firing a .45 caliber bullet into the floor.
NEWS
March 11, 2014 | By Melanie Burney, Inquirer Staff Writer
OCEAN CITY, N.J. The Chatterbox, the iconic pink-facaded, family-owned restaurant in Ocean City, may soon have a new owner. Longtime owner Marie Repici has reached a deal set for settlement April 1 to sell to Maria and Bob Boyer of Sewell in Gloucester County. Terms of the pending agreement were not disclosed. The property was assessed at slightly under $1 million, according to tax records. "I'm sure I am going to miss a lot of the people, but it's time," Repici said. "I'm glad it's over.
NEWS
March 6, 2014 | By Kristen A. Graham, Inquirer Staff Writer
PHILADELPHIA The situation struck the restaurateur Stephen Starr as "sad" - a big-city public school system where teachers had to go begging for basic supplies for their classrooms. So Starr, who started paying attention after Mayor Nutter recently implored businesses to come to the beleaguered Philadelphia School District's aid, jumped in. Those who dine in the next month at any of Starr's 21 restaurants in the city should be prepared for an up-sell - not to a pricier bottle of wine, but to donate to the district.
FOOD
February 28, 2014 | By Michael Klein, For The Inquirer
Vetri venturing up Things are looking up at Vetri - Marc Vetri and Jeff Benjamin's tiny flagship restaurant at 1312 Spruce St. It is expanding upstairs, taking over the apartment that for decades has benefited from the aromas that wafted up not only from Vetri but from such gems as predecessors Two Quails, Le Bec-Fin, Chanterelles, and Ciboulette. The opening, pegged for May, will also mean Sunday dinner at Vetri, something that the restaurant has not offered in its 15-plus years.
FOOD
February 14, 2014 | By Samantha Melamed, Inquirer Staff Writer
Last week was something of a watershed for Nicholas Elmi: His victory on Top Chef New Orleans aired on Bravo, and - even more important, according to Elmi - his 3-month-old Passyunk Avenue restaurant, Laurel, was reviewed by The Inquirer's Craig Laban. Though Elmi had said he would "give up everything" for four bells, he had to settle for a three-bell rave. Over the past season, we learned that Elmi is both intense and intensely talented, that his desert island foods would be bread, butter and Pont l'Évêque (the latter, a cheese, appears on Laurel's dessert menu with chestnut honey)
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