This summer, Villanova restaurant Avenue Kitchen will be opening up a new location in Glen Mills. Owner Dana Smith Farrell and her brother, executive chef Gregory Smith‘s new space will seat 80 guests and will be located inside the Glen Eagle Square shopping center at 477 Wilmingon West Chester Pike.
Farrell left her partnership with Harvest Seasonal Grill and Wine Bar to focus on the expansion. The sister-brother duo first opened Avenue Kitchen on the Main Line in 2013.
Avenue Kitchen [Official]
On February 9, La Calaca Feliz chef, Michael Brenfleck, will be testing out his new restaurant concept with a tasting menu at the Fairmount restaurant. Mieso (or meat in Polish) is planned as a Polish rotisserie, offering made-from-scratch traditional fare.
Brenfleck’s plan is for a fine-dining, traditional Polish restaurant–something he says no one has ever done in Philadelphia. The concept came from his Polish background and dinners with his family on Christmas Eve. Although Brenfleck does not have a specific time frame for the restaurant yet, he does have a business plan going forward.
The tasting menu will be available February 9 at La Calaca Feliz from 5 pm to 10 pm for $29 per person. The menu will include distinct Polish dishes, like pierogies and kielbasa, but will also feature dishes like cucumber and apple salad with honey mustard dressing, pickled vegetables and roasted beets, and a whole roasted pig.
Brenfleck says he’s excited to test out his concept and is happy to have the support of his La Calaca family behind him.
La Calaca Feliz [f8b8z]
In Philadelphia, we love nothing more than talking trash, especially when it comes to weather. If it snows? We complain about the snow and its removal. If it doesn’t snow? It seems we complain about that, too. Snow or no, standing outside in the chill for a few hours would make anybody complain, and yet farmer’s market growers do just that every weekend and they still manage to bag up your apples and carrots with a smile. Maybe because their faces frozen in place…
Regardless, here are a few suggestions for vegetables to stock up on to offset (or on-set?) the gluttonous weekend of football food ahead.
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Starting on February 2, the first Monday of every month at Jerry’s Bar is going to mean fried chicken, sticky buns and beer.
The bar just so happens to be inaugurating its new Monday chicken tradition on a very important holiday: Groundhog Day. And in celebration of this fact Groundhog Day (the movie starring Bill Murray) is going to be playing on repeat all throughout the night.
In addition to enjoying the cinematic stylings of one of America’s finest films, for just $20 per person, guests are invited to chow down on fried half-chickens, sticky buns by Breakin’ Bread Bakery, and a pint of Kenzinger.
Tickets for the event can be purchased here. And remember: Don’t drive angry.
Jerry’s Bar [f8b8z]
The menu at Girard
Girard, the restaurant made famous for its no-tipping policy, rarely gets press for the food it serves up. Adam Erace rectified this oversight in a review for City Paper, writing about what actually concerns people when they read restaurant reviews: the food.
It’s a shame the tipping situation has gotten the most publicity because Oliveira’s cooking is what should really be in the limelight. He can be heavy-handed with salt, but I really enjoyed what he cooked for me, beginning with a smart little avocado toast topped with grapefruit segments, wheels of watermelon radish, tarragon oil and Sichuan pepper.
Girard [City Paper]
Bob Barrar, award winning brewer is opening 2SP Brewing in DelCo.
Iron Hill Media brewer Bob Barrar is opening his own brewery in Delaware County, 2SP Brewing Company. Barrar has won 19 Great American Beer Festival medals and 10 World Beer Cup medals while brewing for Iron Hill.
Barrar is joining up with Two Stones Pub (hence the 2SP name) owners Michael Stiglitz and Ben Muse for the brewery. There are Two Stones Pub locations in Newark, Delaware, Wilmington and Kennett Square.
2SP Brewing will bring Barrar’s award winning beers to a larger audience. Barrar is known for his Imperial Stout as well as his IPAs and Lagers. Expect to see further exploration of those styles. 2SP promises an extensive barrel aging program using a variety of whiskey and wine barrels.
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For the first time, the crew at Han Dynasty in University City will be teaming up with a local brewer for a beer dinner.
On February 24, Han Dynasty in UCity will host a Victory Beer dinner. Tickets will run you $65 per person (including gratuity, tax and beer pairings), and dinner will begin at 7 pm.
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Brick & Mortar–the new spot from ex-Franklin Mortgage partner Mike Welsh–isn’t open yet, but it just made Details magazine’s list of the Most Anticipated Bar Openings of 2015. Which is nice, right? It was the only Philly spot to get a mention, and got tagged for its promise of “quality drinks served quickly, [including] wine on tap, bottled and batched cocktails, and low-alcohol libations to keep locals sitting on barstools long into the night.”
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Super Bowl XLIX | Photo via Shutterstock
For many Americans, Super Bowl Sunday is a holiday. There are rules and rituals to follow, guacamole quotas to meet and commercials to scrutinize. One ubiquitous feature of the Super Bowl experience is food. What you eat during the game is often as important as the teams themselves. So whether you’re rooting for the Seahawks or the Patriots this Sunday (or cheering for neither because you’re busy bitterly sulking that the Eagles aren’t in playing), we’ve got you covered with deals from around the city to make your day a culinary success no matter how your team does.
Of course if you’re attending or hosting a Super Bowl party, we’ve got your catering options covered as well.
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Brauhaus Schmitz, the South Street German restaurant and beer hall, is hosting a book event for exec chef Jeremy Nolen and pastry chef Jessica Nolen on Wednesday Feb. 4 at 6 pm. As we have mentioned before, the Nolens just released a cookbook called New German Cooking: Recipes for Classics Revisited on Jan. 27, which they’re celebrating with the release party next week.
Regarding the recipes, Jessica Nolen says, “Many German recipes, especially cookies and pastries, are rich with tradition – making them as fascinating and fun to prepare as they are delicious.”
Light appetizers and dishes featured in the book will be served in the restaurant’s Bauer Bund room, complimentary for all those purchasing a copy of New German Cooking.
New German Cooking [Amazon]