November 4, 2014
G ARY CARDI, 39, of Wayne, is a partner in Public House Investments (PHI), which provides management services to restaurant/bars in the mid-Atlantic and Northeast. He also owns two City Tap Houses, in University City and Logan Square, and Field House and Pennsylvania 6 in Center City. Q: How'd you come up with the idea for PHI? A: That's the management company. Each restaurant is individually owned by me or one of my three partners. The management company supplies managers to all 16 restaurants that each partner owns.
October 20, 2014 |
Carla Hall, two-time Top Chef finalist and cohost of ABC's The Chew , is enlisting 15 students from Drexel University to help her launch her first restaurant, to open in New York in the spring. James Feustel of the culinary arts program at Drexel says the partnership is a great chance for his students to work on solving real-world problems for an operating restaurant. Drexel created a "restaurant lab" class for the project, where students will source ingredients, compute costs, test equipment, and help with kitchen design and recipe development for Carla Hall's Southern Kitchen.
October 10, 2014 |
The mission to Montreal has become required eating over the last decade, its smoked-meat-and-poutine soul inspiring a generation of hipster-handcraft chefs from Brooklyn to Philly. But the quest for Québec profond requires a deeper drive into the heart of the province - 21/2 hours northeast to Québec City, where you'll find another metropolis in the midst of its own food revolution. More intimate than Montreal, and more deeply influenced by the historic stone-walled ramparts of its French-Canadian charm, Québec City has been energized in recent years by a generation of young chefs who have brought edgy bistro kitchens that take full advantage of the region's considerable artisan food bounty, from "ice ciders" to raw milk cheese, exceptional produce, and wild game.
October 3, 2014
EVERY restaurant has its problems, but few are as specific as Marigold Kitchen's. Take the cold call the staff fielded the other day. "Are you still serving meat loaf?" the caller inquired. If this were a comedy sketch, GM Chris Albert would silently run down the modernist tasting menu - making deliberate note of elements like basil seltzer, black garlic and cubeb - and reply with a deadpan, "No, ma'am. " Meat loaf has not been offered at this West Philly BYOB for a decade-plus.
September 18, 2014 |
A GROUP OF well-dressed college-age men and women apparently dined at an upscale Center City restaurant Thursday night before some of them brutally assaulted two gay men on the sidewalk just two blocks away. Internet sleuths yesterday joined Philadelphia police and reward-givers in a hunt for the group of clean-cut twentysomethings linked to the shocking assault. The chase heated up after cops released video of about a dozen white men and women wanted for questioning in the attack on the two men, ages 27 and 28. That attack, at 10:45 p.m. Thursday on Chancellor Street near 16th, took place in front of stunned onlookers and sent the couple, together for six years, to Hahnemann University Hospital with bruises and, for one of them, severe facial fractures.
September 12, 2014 |
To fully comprehend the juggernaut that is Center City District Restaurant Week, on now through Sept. 19, it helps to spend a few minutes plumbing the archive of Philadelphia restaurateurs' stream-of-consciousness - that is, their Twitter accounts. See, for example, @BrauhausSchmitz, the handle of the German beer garden on South Street. In a few years, it went from defiant (Sept. 12, 2011, "Who needs restaurant week? You can always get 3 courses at Brauhaus for $35!") to remorseful (Jan.
September 5, 2014 |
The farm-to-table movement has become so pervasive, it's moved beyond trend status to the expected norm for any serious modern kitchen. The table-to-farm movement, however, is only just taking root. And as local farmers dedicated to sustainable agriculture strive to share their mission with consumers by bringing them to the source, they are finding that one feature is just as essential as the picturesque landscape and grass-fed meats: a restaurant. "The whole purpose of this farm for me was to raise the food this way and sell directly to people," said Dean Carlson, who recently added an alfresco dinner service to his Wyebrook Farm in Honey Brook, Chester County.
September 4, 2014 |
IS FORMER mob boss Joseph "Skinny Joey" Merlino getting into the restaurant business in Florida? GossipExtra.com, run by Miami Herald contributor/former New York Daily News reporter Jose Lambiet , seems to think so. Lambiet reports that Merlino and investors will open a restaurant "in the heart of Boca Raton," which Merlino has called home since completing his 14-year prison stint for racketeering. Lambiet quotes business broker Daron Tersakyan , who was not familiar with Merlino but confirmed that investors "want to set up a high-end, South Philadelphia-style Italian place.
August 29, 2014 |
If it smells kind of scorched around here, it's probably not the errant crumbs in your toaster oven. More likely it's the wafting scent of all the fire-scarred foods coming out of local restaurants: Charred salad greens, charred squids and octopi, charred slices of bread with charred vegetable spreads. And there's no escaping the avalanche of charred brussels sprouts. "The trend we're seeing is open-flame cooking. Whether it's wood-burning ovens, charcoal grills, wood-burning grills, or simple gas ranges, cooks are really experimenting with fire," says Greg Vernick of Vernick Food & Drink.