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Restaurant

FOOD
June 26, 2015 | By Michael Klein, For The Inquirer
Summer Openings The summer restaurant scene will bring but one blockbuster opening: Cheesecake Factory's first Center City location, which opened Tuesday at 15th and Walnut Streets. Also, Cheesecake's internationally focused Grand Lux Cafe opens this week at the King of Prussia mall, across the mall property from another Cheesecake Factory. Together, the two new restaurants employ more than 500 people. On Thursday, the Main Line gets a b.good (Wynnewood Shopping Center, Wynnewood)
FOOD
June 12, 2015 | By Michael Klein, For The Inquirer
Explaining that "when one door closes, another door opens," Susanna Foo says Sunday will be the finale of her namesake restaurant in Radnor, which opened in 2006. Foo and her son Gabriel have decided to focus completely on SuGa , the upmarket Chinese restaurant they are building at 1720 Sansom St., which was Genji. It is expected to open in September. Brewpub for Jenkintown Downtown Jenkintown gets its own brewpub June 19 with the opening of Guild Hall Brewing Co. (208 York Rd., 267-287-8698)
BUSINESS
May 25, 2015 | By Alan J. Heavens, Inquirer Real Estate Writer
Click on a Google map of East Passyunk Crossing, a South Philadelphia neighborhood a few blocks from the explosive restaurant and retail scene of East Passyunk Avenue. Then zoom in on the territory bounded by Broad and 11th, Tasker and McKean Streets. You're looking at one hot real-estate micromarket. Arguably, the hottest of all the spots south of Center City now jumping off the sale-price charts, as documented by local Realtors and residents, Philadelphia transaction records, and a database of city property information available at philly.com/prop.
NEWS
May 17, 2015 | By Bonnie L. Cook, Inquirer Staff Writer
Charles H. Gray, 85, of Mount Airy, a biology teacher and owner of the Rib Crib, a barbecue spot in Germantown that became a Philadelphia landmark, died Wednesday, May 6, at Einstein Medical Center after a series of strokes. Since opening the restaurant 47 years ago, Mr. Gray had played host to such figures as former President Bill Clinton, the Rev. Jesse Jackson, the actors Denzel Washington and Tom Hanks, and the singer Patti LaBelle. Neither they nor the locals who lined up on the sidewalk outside the restaurant at 6333 Germantown Ave. could get enough of his sizzling-hot baby back ribs with homemade sauce - or of Mr. Gray.
NEWS
April 29, 2015 | By Justine McDaniel, Inquirer Staff Writer
At a packed meeting Monday night, Devon residents showed a mix of excitement and concern about plans for Devon Yard, the long-stalled proposed Urban Outfitters development in Chester County. At the Easttown Township Planning Commission meeting, David Ziel, Urban Outfitters' chief development officer, announced a partnership between Urban and the Philadelphia restaurateur Marc Vetri. Devon Yard would host two Vetri restaurants, along with a cafe affiliated with Urban's Terrain brand.
NEWS
April 22, 2015 | BY JOHN F. MORRISON, Daily News Staff Writer morrisj@phillynews.com, 215-854-5573
IF YOU WANT to live more than 100 years, the key word just might be love . That's what Frances Vann Lewis would have told you. When asked to what she attributed her long life, she had one simple answer: "Love everybody. " Not always a simple assignment in a world of increasing stress, you might say, but Frances - called "Nana" by friends and family - would have insisted on it. After all, she did it. Frances Vann Lewis, who worked for a Horn & Hardart restaurant on South Broad Street and for the former Graduate Hospital, a devoted churchwoman and family matriarch, died Friday at age 102. She was living in the Riverside Presbyterian Apartments in Center City, but had lived most of her life in South Philadelphia.
NEWS
April 20, 2015 | By Craig LaBan, Inquirer Restaurant Critic
Lynn Rinaldi grew up on "the Avenue. " Then she helped save it as a restaurant pioneer whose Paradiso (and later Izumi, the sushi bar she co-owns with husband and chef Corey Baver) helped spark a dining resurgence that has become the East Passyunk Avenue phenomenon. It has been only a decade since she and her father put the finishing touches on their rehab of a former furniture store. But it seems like a lifetime to those who've watched the street flourish into the city's hottest restaurant district.
FOOD
April 17, 2015 | By Victoria Mier, Inquirer Staff Writer
Everything in Laurel restaurant is chosen with precise care by chef and owner Nick Elmi. The wall sconces, of mottled brown iron and imperfect glass, were made by sous chef Eddie Konrad. Elmi built each piece of the rustic furniture and painted all the walls a creamy almond. One of the servers provides the fresh flowers that adorn each table. While the porcelain dinner plates weren't made by the staff, they were made especially for the Passyunk Avenue restaurant to Elmi's exacting specifications by a local ceramics studio, Felt+Fat . There's something about knowing the wares were made "just for us," Elmi said, turning a plate over and running his fingers across the Laurel engraved in the porcelain.
NEWS
April 13, 2015 | By Rick Nichols, For The Inquirer
In her atelier, three flights up in a converted warehouse in postindustrial Kensington, silent occupants mark the long march of Meg Rodgers. There is the music stand (an early woodworking project). There are the cats (Sarah and Rocky, once local strays). There is the exquisitely handcrafted divan (from a furniture-maker friend). And shelves of books, among them The World of Islamic Art , still tagged on pages that inspired the colors for her 1994 breakout restaurant interior of the Striped Bass.
NEWS
April 11, 2015 | By Walter F. Naedele, Inquirer Staff Writer
When he was a child, George H. Phillips worked in the kitchen of his family's restaurant in Sea Isle City, N.J. "He opened clams, got a penny apiece," his wife, Linda, said. When ownership of the business - Busch's Seafood Restaurant - passed to him from his mother, Anna Busch, he was back where he started. "He was the cook; he kept the back of the house going," his wife said. Though the restaurant employed as many as 120 workers at its peak, she said, "he sweated like everybody else in that kitchen.
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