TONIGHT: Free Beer at Brauhaus Schmitz

brauhaus-schmitz-liters-400Tonight, Brauhaus Schmitz is celebrating “Tag des Bieres” or German Beer Day. It is the anniversary of the Reinheitsgebot, the historic document that set definition of what beer is.

At 6 p.m., the the Brauhaus crew will be tapping a firkin of Mahr’s Hellerbock and giving that away for free. After that, it’s $15 liters of beer, where you get to keep the over-sized mug.

Brauhaus Schmitz [Foobooz]

Boot & Saddle Revamps Menu, Adds a Burger

Photo by Arthur Etchells

Photo by Arthur Etchells

Boot & Saddle and executive chef Christopher Davis have revamped their menu for spring and due to popular demand has added a burger. The B&S Burger comes topped with smoked Gouda, braised pork belly and chili relish for $13. Also new on the menu, smoke rainbow trout salad, chilled spicy roasted beet sandwich and crispy chicken wings.

The full Boot & Saddle spring menu » 

coZara Officially Opens on Friday

Hamachi Kama cozaraThis Friday, Hiroyuki “Zama” Tanaka will officially open his University City izakaya, coZara. The Japanese pub is a bi-level space in the same Chestnut Square complex that includes Shake ShackJoe Coffee and Zavino. It’s a big space, with 140 seats including a 10-seat open kitchen bar, nine seat downstairs bar as well as “the geisha room,” an upstairs private room. A 30-seat outdoor terrace will open this summer.

One thing you won’t find in the space though, sushi. The extensive menu  at coZara, which means small plates, will include everything from gyoza to soba to ramen but no raw fish. There will also be Marugoto, a whole chicken yakitori that is served with coZara spicy sauce and Zama spicy mayo. Only a limited number will be available daily and the whole bird is $39, by far the priciest item on the menu.

Read more »

Noord to Launch Brunch

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Photo via NOORD

Joncarl Lachman’s NOORD is turning one-year-old and is celebrating by adding brunch to the popular East Passyunk BYOB’s menu. The menu features a section of hashes including 12-hour braised brisket and Kabritu Stoba, made with Netherland Antilles braised goat. The menu also offers a selection of three-egg omelets that include green apple, sharp cheddar and bacon as well as a spiced crabmeat omelet with braised leeks and dill sour cream. Looking for something sweet, try the deep-fried French Toast.

And since NOORD is a BYOB, Lachman is offering a couple of  ”Virgin Mary” mixes for those bringing their own vodka. The Hollander is served with pickled herring and cucumber while the Zeelander served with a smoked prawn and pickles.

Brunch kicks off on Mother’s Day, May 11th and will be offered every Sunday from 10 a.m. to 2 p.m. Reservations are accepted.

The full brunch menu at NOORD »

Headhouse Farmers’ Market Returns in May

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Photo via The Food Trust

Mark your calendar, the Headhouse Farmers’ Market Opening Day is coming up on May 4th, 2014. The city’s largest open-air farmers’ market will be back with 30 of the area’s best farmers and artisan producers. Favorites like Birchrun Hills, Queens Farm, Blooming Glen Farm and Three Spring Fruit Farm will return. They will be joined by newcomers like of Michael Falcone’s Heart Food Truck and Shore Catch.

And for the opening Sunday, meet local cookbook author Marisa McClellan who will be offering tastes from her new book, Preserving by the Pint.

Headhouse Farmers’ Market [The Food Trust]

Georges Perrier at Bistro St. Tropez This Week

Georges Perrier, Patrick Rames and Greg Moore

Georges Perrier, Patrice Rames and Greg Moore

Tonight, Wednesday, April 23rd and Thursday, April 24th chef Patrice Rames of Bistro St. Tropez (and Craig LaBan’s first Philadelphia review) will be hosting his former boss, and friend, Georges Perrier. The event will feature classic French dishes paired with wines chosen by Moore Brothers Wine Company’s Greg Moore, another Le Bec-Fin alumnus. The four-course wine dinner will be served from 6:30 pm. t0 9 p.m. and the cost is $150 per person, plus tax and gratuitiy.

Perrier has been quite visible recently, spotted on multiple nights at Alex Capasso’s Crow & The Pitcher and telling Michael Klein, he’s looking to open a new restaurant of his own.

Check out the menu Perrier and Rames’ have put together for these dinners. 

TONIGHT: Suppa’s Chef on Chopped

suppa-chopped

Chef Georgeann Leaming of Northern Liberties’ Suppa will be on Chopped this evening. Tune into the Food Network at 10 p.m. to see the Philadelphia chef.

Check out the Food Network’s description of the show.

In the first basket, the fryer gets pretty crowded as the chefs race to make crispy chicken wings, and the chefs are challenged to make African peri peri rub work in their dishes. Then in the entree round, a difficult cut of meat and a salty sandwich spread are among the mandatory ingredients. And will either finalist decide to bake a pie from the pie dough in the dessert basket?

Speaking of Pies » 

Fitler Dining Room Is Hosting a Wine Dinner

Photo by Mike Persico

Photo by Mike Persico

On Friday, April 25th, Fitler Dining Room is inviting winemaker and sommelier Nicola Biscardo of Nicola Biscardo Selections and ConExport Italy in for a special seven-course dinner. The dinner will feature Biscardo’s wine from various regions of Italy. Fitler’s executive chef, Robert Marzinsky will pair these wines with an impressive spring menu that includes bacon rabbit loin, sorrel-stuffed lamb belly and of course ramps. The pasta dish alone just screams spring.

Ramp spaghetti, peekytoe crab, bottarga, sea urchin butter, breadcrumbs, baked nettle cavatelli, wild watercress, full nettle jack cheese, semolina gnocchi, lamb ragu valley shepherd pepato

There will only be one seating at 7 p.m. and dinner is $190 per person, not including tax and gratuity.

Reservations are required and can be made by calling Fitler at 215-732-3331.

Fitler Dining Room Nicola Biscardo Wine Dinner (PDF)

Fitler Dining Room [Foobooz]

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