If you consider yourself a Philadelphian, chances are you love beer. And because there is such a wide variety of beers, breweries and brewpubs to choose from here, it’s not always clear which places are worth a go–mostly because they all have beer and, therefore, all seem so inviting.
So with that being said, VisitPhilly has created an awesomely comprehensive guide to Philadelphia’s beer spots, so you can get the best experience for whatever type of beer adventure you’re trying to find.
Check it out in the link below.
The Breweries, Brewpubs and Craft Beer Trail Of Greater Philadelphia [Visit Philly]
Philadelphia’s Best Craft Beers [f8b8z]
Want to get away for the weekend? Perhaps Atlantic City’s Buddakan can persuade you to hit up the shore scene for their Japanese Whisky Dinner on Friday, October 24th at 8 p.m. The dinner will run you $85 per person, but we’re talking five courses and some pretty cool Japanese booze to go with them. Reservations can be made at 609-674-0100.
Check out the menu below, along with the whisky being paired with each dish.
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One of Philadelphia’s most well-known kitchen-less chefs will have a home for the night when Jen Carroll steps behind the stoves to work as sous chef for Marcus Samuelsson, who is coming to town as part of the First Person Arts festival.
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Resurrection Ale House when it opened.
Today is the day that the replacement for Resurrection Ale House opens on Grays Ferry Avenue. Devil’s Pocket Food & Spirits is by Andrew Wagner and Marcus Versace, two restaurant veterans who are opening their first business. Michael Klein has the details on the neighborhood oriented spot that will offer nachos, soup, wings, turkey pot pie and a LaFrieda burger.
A bar for Devil’s Pocket [The Insider]
Devil’s Pocket Food & Spirits [Foobooz]
Look for Victory Brewing’s first wet-hopped ale in bottles. Harvest Ale is now available, though only for a limited-time. Victory’s Harvest Ale is brewed with fresh Citra and Mosaic hops from Yakima, Washington. The hops were picked and then trucked directly to Victory’s Downingtown brewery, where the beer was brewed immediately to maintain freshness.
The beer is available in 12-ounce bottles and we’re sure it will be a big hit with fans of Victory’s Dirt Wolf and other hoppy beers, we certainly enjoyed it.
Watch a video about Victory’s Harvest Ale »
Okay, so the piece in the New York Times Dining & Wine section wasn’t all about Le Diplomate. As a matter of fact, Stephen Starr‘s new(ish) D.C. version of Parc only gets one paragraph in a story talking about the newly-booming restaurant scene in our nation’s capitol.
But what’s important is that the writer has a line (paraphrasing Starr, I assume) that has likely never been spoken before about Philadelphia.
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N3RD Market, located on Church St between American and 2nd Streets in Old City from 2 p.m. until 7 p.m. today, is hosting a really sweet pop up: Philadelphia’s beloved Federal Donuts. Chef Matt Klein of FedNuts will reveal a selection of one-time-only donuts flavored by a curated collection of N3RD MRKT ingredients, such as plum butter pecan, smoked paprika bacon and salted chocolate tahini. Weckerly’s Ice Cream will also be serving up fall-flavored scoops of a pumpkin latte ice cream.
And as if that isn’t sweet enough, Conshohocken’s Tradestone Confections will make their N3RD MRKT debut by serving hot chocolate to pair with the treats.
So whether you’re craving something sweet after lunch or you need something to brighten up the beginning of the week, today N3RD Market is the place to be.
N3RD Market [Official]
The Top Chef Handicaper’s Recap:
Because I’m super thorough and one hell of a researcher, I’m arming myself with only the premiere of Top Chef Boston to handicap the cheftestants’ odds of winning and make snap judgments based on their looks. If you sat through Richard Blais’ maiden voyage as judge (good for him) and tried to see who’s who on your own, perhaps we can have ourselves a dialogue in the comments (or you could tell me how worthless this recap is–internet’s free if you have a library card). For now though, let’s take a look at the field, none of whom will be representing our fair city (closest thing we got is a birth certificate from Coatesville) this season (sucks to your assmar, Bravo).
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Making Pasta at Russet.
Chef Andrew Wood of Russet is hosting a series of pasta-making classes for up to 25 guests on one Monday each month (starting this evening). Guests are taught how to make dough (Chef Wood grinds his own flour for this and all pasta at Russet) and roll a variety of pasta shapes. Sounds like a good time, but the real positive in going to such a class is in eating the pasta.
So, afterwards, the Chef will take all of the pasta made by the class and cook a dinner for the group, which includes house-cured charcuterie, salads, antipasti and the pasta as the main course. Pie, cake or tart will be for dessert.
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Craig LaBan reviews Charlie was a sinner. this week and gives the “plant-based” restaurant in Midtown Village two bells, though he does find more than a few things wrong.
Some otherwise beautiful dishes still need tweaks: The elegant sunchoke soup, pureed and poured over intricate garnishes, was spun off-kilter with too much sweetness from Asian pears. The potato gnocchi with favas were dense and doughy minus the levity of the usual egg. I saw more sweet-tart raisins than barley in the mushroom-barley toast.
Also of note, opening chef Michael Santoro has moved on, Max Hosey is now in charge of the kitchen.
Two Bells – Very Good
Call it ‘plant-based’ or vegan, Charlie is a winner [Philadelphia Inquirer]
Charlie was a sinner. [Foobooz]