Just a little something to read in between your many, many opportunities to drink yourselves stupid this weekend. Here’s what you might’ve missed this week…
Little Nonna’s In The New York Times Man, does everyone love this place? Yes, they do.
Pliny The Younger Hits Philly In case you were wondering where that special beer nerd in your life disappeared to
Rare Pasta Series At Le Virtu Yeah, we said ‘rare pasta series’
Jimmy Fallon and Tina Fey Eat Pica’s Pizza How to make your neighborhood pizza joint go viral
UCity FedNuts Is Coming You might want to start lining up now
Stephen Starr Is Making News In Philly And Washington D.C. Some of it is good and some of it is…not
Cheu Noodle Bar Crew Is Headed For East Passyunk But they’re not opening a second Cheu
Year Of The Cheesesteak Does the best cheesesteak in town come from a food truck?
Do Philly Restaurants Need Letter Grades To Let You Know How Dirty They Are? Take our poll
Where We’re Eating The bar at Avance
So just how much do you love Little Baby’s Ice Cream? Enough to show up tonight for their first-ever ice cream auction?
Yeah, that’s right. An ice cream auction. See, it appears that the guys from Little Baby’s were going through the coolers and found a bunch of “rare, one-off, seasonal and out-of-print” flavors which they are planning on auctioning off tonight at 8pm at their Frankford Avenue shop.
If there’s a long-gone flavor that you’re just dying to try again, check out the list below. Who knows? You might just have one last chance to try that burnt sugar absinthe flavor that blew your mind and then disappeared from the menu forever…
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As if any of us need more reasons to get out drinking (and eating) this weekend, Alla Spina is launching a special, Sundays-only family-style prix fixe menu that they’re calling “Suds & Grub.” It’s three courses for $35, chosen off a menu with two choices for each course–like fried Virginia oysters or veal bone marrow with mushroom marmalade, and roasted swordfish with cannelini bean ragu or bacon-stuffed Berkshire pork loin. Dessert? No choices there. You get what you get. But considering that what you get is a roasted apple and mascarpone napoleon, I don’t think anyone’s gonna be crying.
The menu also comes with a $15 beer pairing (one with each course, carefully chosen by the Alla Spina crew), or a beer flight for just $9. And the whole thing kicks off this Sunday.
Alla Spina [f8b8z]
Photo by Mike Persico
Between the Barleywine Bonanza, the Brewer’s Plate, the Craft Beer Express, and all your regularly scheduled imbibing, there’s going to be a lot of drinking happening in Philadelphia this weekend. And what’s the best thing to eat with beer? Burgers. And what’s the best burger around? A burger made from pasture-raised beef, pork, lamb, or turkey. Thanks to the modern miracle of residential refrigeration, we’re able to enjoy any of the above raised locally and with care by the very same people who will price it out and wrap it up for you at your local market this weekend. Here are some suggestions for your next patty:
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Save the date all you drinkers of brown spirits, because Whiskey Rebellion is coming to the Theater of the Living Arts on Sunday, April 13th. Brought to you by Aaron Cohen, Nick Korn and Danya Henninger (the same folks who organized last year’s Bacon and Beer Festival) the first Whiskey Rebellion happened in Boston where tickets sold out in all of three minutes. Looking at the ticket price it’s not hard to see why.
$40 gets you a cocktail demo, free snacks throughout the event, and the chance to sample whiskeys by American producers such as Angel’s Envy, Beam, Brown Forman, Catoctin Creek, Dad’s Hat, Four Roses, High West, Hudson, Koval, Michter’s, Philadelphia Distilling, Sazerac, Templeton, Western Grace, Western Spirits, WhistlePig, and Wild Turkey.
Tickets go on sale Thursday, March 13. Follow along @eatphilly or sign up for the event email list here to get a reminder.
Whiskey Rebellion [Official]
Construction on the new Pure Sweets & Co. Rittenhouse cafe // Photo via Facebook
Over on Be Well Philly, they’re reporting that Andrea Kyan and her Pure Sweets & Co. crew appear to have an opening date set for their first storefront operation at 17th and Locust. Pure Sweets will be a bakery and juice bar, offering coffee, grab-and-go lunches (including lots of raw stuff) and their organic, gluten-free, vegan and kosher baked goods, and they’re aiming to be open to the public on March 28.
So if that’s the kind of thing that gets your motor running, you can check out all the details over on the Be Well blog.
New Pure Sweets Center City Cafe Has Official Opening Date [Be Well Philly]
Shameless self-promotion alert: I’m about to preview my own event. But I assure you, blurred lines of journalism aside, it’s worth writing about.
Tomorrow, beer-loving women across the planet will get together at breweries and homebrew shops to participate in the world’s first collaborative brew day for ladies. In honor of International Women’s Day, brewsters (as brewers of the fairer sex are called) and their friends will spend the day brewing their take on the same recipe – a 4% ABV session beer named Unite Pale Ale.
Here in Philly, Beer for Babes, my New Jersey-based craft beer appreciation group for women, is hosting a brew that’s open to all women from 1-3 pm at Nodding Head. Meredith Rebar, who runs Home Brewed Events, is donating her time to lead the brew and instruct the newbies, while Nancy Rigberg, owner of Home Sweet Homebrew, is donating supplies. Proceeds will go to fund scholarships for female brewers, and participants get to pick up a 22—ounce bottle when it’s finished.
Some brewsters in England dreamed up the idea, which is being organized by the Pink Boots Society, the only global organization for women in the beer industry. So far, 60 breweries in the continental U.S., Alaska, Europe, Australia, New Zealand, Japan and Israel are signed up to take part.
For those who’d like to join in at Nodding Head, tickets can be bought here for $10.
It’s that time again. COOK is going to be releasing tickets for their April classes at 2pm on Monday and we have your monthly sneak peek right here. So pick the classes you want and be ready to make with the clicky-clicky on Monday afternoon before everything sells out.
COOK’s April Class Schedule
Earlier this week we told you about the Annual Brewer’s Plate benefit for Fair Food at the Kimmel Center. The eats and drinks there are sure to be epic, but if you need a Saturday pre-game guaranteed to get you blitzed, stop by The Institute for their fifth annual Big Banging Barleywine Bonanza.
For the uninitiated, barleywines are in fact beers, though they typically pack a punch sitting somewhere on the 8-12% alcohol by volume scale. Though they often have a dark amber to chocolate hue, barleywines tend to have a perky, fruit forward flavor. Some stay on the bittersweet side of things while others are aggressively hoppy.
The Institute will be serving more than 20 different barleywines, including locally brewed Old Horizontal by Victory, Flying Mouflan by Tröegs, and Arctic Alchemy by Bethlehem Brew Works. They’ll also be playing superhero movies on all day because apparently you’ll have to have superpowers to try all twenty of the following…
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Once upon a time, Le Bar Lyonnais was a sexy hideaway beneath Le Bec-Fin. But that time has passed. Le Bec-Fin has given way to Avance. And beneath Avance is its bar—still clandestine, still sexy, but now modern rather than hung with blue velvet drapes and mirrors. The space shares the same theme as the dining room upstairs—black-walnut-topped bar and high tables—but downstairs, the gray walls and low ceilings combine for a darker, more intimate space, ideal for pre-dinner drinks or a late-night rendezvous. The drinks are creative and playfully named; “A Roll of Quarters in a Clutch Purse” and “See You Around the Bend” are among the most clever. Besides the signature cocktails, drinkers can peruse the long menu of liquors, wines and beers. Diners can order from the regular Avance à la carte menu or try one of the bar-only dishes, including the lamb burger—a two-handed sandwich featuring Border Springs Farm lamb topped with red onion marmalade and feta cheese. Ordered at medium-rare, this juicy burger teases at just what chef Justin Bogle has in store upstairs.
First appeared in the March, 2014 issue of Philadelphia magazine.