Matt Pershe recently graduated from the University of Pennsylvania and has joined AmeriCorps. His AmeriCorps stipend has him looking for cheap food and he’s found it in Olive Garden’s “Never Ending Pasta Pass.” an all-you-can-eat-for-seven-weeks for $99 deal offered by the Italian restaurant chain.
Pershe is documenting the time while he tries to get his money’s worth and not turn into a “pasta-sized” version of himself.
The writing draws you in and we’ll be checking back in with Pershe as the days and alfredo slip by.
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Now through Thursday, October 2nd, Standard Tap is celebrating its annual Sausage Fest. The fine folk at the Tap promise this will be their biggest celebration of cylindrical meat yet. There will be everything from Bratwurst to Chorizo and it will all be accompanied by local fest beers and German-style drafts.
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It’s always fun to head out to watch the Eagles play but sometimes you want to bring the party home. And sure you have your favorite wings or pizza spots. But here are five different take out options to help out your party on gameday.
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Marigold Kitchen reopens tonight. The restaurant had closed after chef-owner Robert Halpern moved to California. Halpern then sold the restaurant to his chefs de cuisine, Tim Lanza and Andrew Kochan. Chef Keith Krajewski remains on as the executive chef.
The concept from Halpern’s version of Marigold Kitchen remains pretty much intact. There is no menu, just a question about food allergies or aversions. Then courses of modernist dishes come pouring out of the kitchen. The dinner is $90 per person and reservations can be made online.
One of the plates on the opening menu will be the dish shown above, wild striped sea bass with white bean, egg yolk, pepper and olive.
Marigold Kitchen [Foobooz]
In our unending quest to cover all-things-cheesesteaks, we direct you to the Washington Post’s Sports Blog where Dan Steinberg went above and beyond in figuring out just what was thrown at Philadelphia’s Public Enemy Number One, Washington Redskins defensive tackle Chris Baker. Baker was jeered by fans at the Linc on Sunday after being ejected for an unnecessary roughness penalty for crushing Nick Foles in the 4th quarter.
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Michael Klein received confirmation that Finnigan’s Wake, which had been for sale for a year now, is under agreement for sale and is now officially closed. The sprawling complex at 3rd and Spring Garden had only been open infrequently recently after a long run as a spot that was one part frat party and one part political hang, frequently serving for fundraising affairs and victory parties.
No word on what will become of the 19,140 square foot building.
In news at other bars that targeted college kids and the recently graduated, Roosevelt Pub at 2220 Walnut Street has been totally cleared out. The bar seemed to lose business as it was covered in scaffolding for what seemed years, and a recent rebrand as the R Bar never seemed to take hold.
Sale pending for Finnigan’s Wake [The Insider]
Kris Serviss, who is justabouttoopen Blue Duck Sandwich Company at 2859 Holme Avenue in Northeast Philadelphia is showing off his taco making ability at tonight’s Fishtown Taco Exchange at Sancho Pistola’s.
The COOK Masters program alum is preparing “The Puffy Duck,” duck confit, traditional mole, plum, pear and daikon kimchi, red cabbage and charred scallion crema, served on a deep fried tortilla.
The tacos are available after 9 p.m. and come two to an order for $13.
Check out the video of Kris Serviss preparing the “Puffy Duck.”
Sancho Pistola’s [Foobooz]
Blue Duck Sandwich Company [Foobooz]
Four Seasons Hotels has launched a food truck tour. The FS Taste Truck is making stops in nine cities as it travels from Boston to Miami. This week the food truck is in Philadelphia. Tonight, the truck will be at the hotel from 5:30 to 8 p.m., offering a locally influenced menu to hotel guests and people near the Benjamin Franklin Parkway hotel. A portion of proceeds will be going to Children’s Hospital of Philadelphia for cancer research.
Check out the schedule and menu »
Craig LaBan is full of praise for MacGregor Mann’s Junto in Chadds Ford, calling it the best suburban dinner he’s had in a long time.
But there were so many highlights, especially with seafood, that my quibbles were minor. Huge scallops were perfectly fried in a sheer tempura crust made from sweet corn, amped by an intense brown chip of dehydrated scallop and a creamy remoulade of pureed mussels and lovage. Tart sorrel granita and shavings of fresh horseradish enlivened briny raw Cape May Salt oysters. Beautifully steamed black bass fillets basked in anise-scented froth over poached fennel. A lemon verbena white wine butter glaze added a subtle herbaceousness to that juicy fillet of smoked sturgeon.
Three Bells – Excellent
Read Trey Popp’s similarly positive review of Junto from the September issue of Philadelphia magazine.
Junto: One of the suburbs’ top new restaurants [Philadelphia Inquirer]
Robeks, the fresh juice and smoothie chain has been getting its name out there via their food truck since July. Today they open their first storefront at 1035 Chestnut Street. Robeks started in California in 1996 and is looking to open 36 franchises in the Greater Philadelphia area.
Robeks makes their juices and smoothies to order, promising to use only the freshest fruit and featuring a proprietary Greek yogurt with more protein and less carbs. The store also offers dairy-free, soy and almond milk options. “Boosts” of added vitamins and minerals promising to increase energy, improve the immune system, reduce cholesterol and help digestion can be added.
Robeks – Center City [Foobooz]