Big things are happening at all the Plenty Cafe locations. The East Passyunk and Center City Plenty locations are getting liquor licenses and introducing dinner menus and full bars. The new menus will include small plates inspired by owners’ Anthony and Damon Mascieri’s travels around the world. By day, they’ll continue to focus on coffee, breakfast and lunch, but at night they’ll transition to full service with the new menu. The drink menu will mainly focus on beers and wines, but there are plans to feature rotating specialty cocktails, too.
The East Passyunk location will briefly close for renovations this summer and re-open as quickly as possible. The plan is to re-launch the East Passyunk location and then move on to opening what will be their largest location in Queen Village. All this should be done before the end of this year.
Plenty Cafe- Queen Village [Foobooz]
Plenty Cafe – Center City [Foobooz]
Plenty Cafe- East Passyunk [Foobooz]
Tonight, chef Billy Riddle will be manning the cart at the Garage, serving up pork sandwiches for the hungry and the hot. Riddle is currently a chef at Townsend, and has had stints at Volver and Ela.
Stop by and play some Skee-Ball, crack open a can of beer and eat Riddle’s pork sandwich. And for the vegetarians, Riddle promises something for you too.
South Philly Barbacoa is getting a storefront.
South Philly Barbacoa, the Mexican food cart sensation from Ben Miller and Cristina Martinez is getting a storefront. The cart has been a weekend destination at 8th and Watkins since early 2014. But Saturday was the cart’s last service at 8th and Watkins. But on the very good side, Miller and Martinez are going to be getting a storefront at 1703 S 11th Street, the former home of Vegan Commissary.
Eater reports that the barbacoa storefront could open as early as the first weekend in July. As for Vegan Commissary, they closed as of May 31st and are looking for a new, larger location.
South Philly Barbacoa [Foobooz]
Spiedini di pesce misto from last week’s sicilian BBQ at Zeppoli.
Joey Baldino is doing it again. The chef is cooking a Sicilian barbecue at his Zeppoli every Monday during the summer. A couple caveats: reservations are required, and so is a party of at least six.
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An orange liquor license application spotted at the former Route 6 has revealed that Robert and Benjamin Bynum are opening a restaurant at the corner of Broad and Mt. Vernon Streets. The Bynums previously owned Zanzibar Blue in the basement of the Bellevue years ago. The new restaurant will feature Southern food and live jazz. But when I spoke with partner Harry Hayman earlier, he explained it will certainly not be a return of Zanzibar.
The plan is to feature national jazz acts, grabbing headliners who might be performing in New York to come down to Philadelphia during the week. The restaurant will highlight bourbons with more than a hundred available, including some on tap.
For food, the Bynums and Hayman will be heading to Charleston later this month for some reconnaissance. They plan to hit more than ten restaurants while they are there. A second trip will take them to Savannah. Nice gig if you can get it.
This isn’t the first time the Bynums have considered North Broad. Just about a year ago, we spotted them checking out the Divine Lorraine along with chef Al Paris.
The Bynum brothers also operate Warmdaddy’s in South Philadelphia and Heirloom and Paris Bistro in Chestnut Hill.
With the good bones of Route 6, they’re hoping to open before the end of the year.
Today, Philadelphia Distilling, makers of Blue Coat American Dry Gin, The Bay Vodka, Penn 1681 Vodka and other spirits announced it is moving to the Ajax Metal Building at 1000 Frankford Avenue this fall. The building is also the home to Live Nation’s upcoming music venue, The Fillmore.
The distillery will add 13,000 square feet in the move from Northeast Philadelphia as well as a tasting room, bottle shop, event space, restaurant and outdoor patio.
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Kermit’s Bake Shoppe has a new summer options for you sweet tooths. The bakery at 22nd and Washington is now serving soft serve ice cream. The vanilla and chocolate ice cream is available by cone or cup and can be jazzed up in a number of ways. Add “cakey stuff” made right at Kermit’s, or go with sticky things like hot fudge or salted caramel “goo.” Other choices include crunchies like fruity pebbles and granola, plus fresh fruit or a berry blend “Cooli-o.”
Check out the full menu »
Scary moment for Han Chiang of Han Dynasty. The owner of six Han Dynasty locations in the Philadelphia area plus another two in New York (upper West Side has softly opened), narrowly avoided tragedy when a driver crashed through the storefront of his Royersford location. According to a Facebook post, Chiang was napping a foot from the impact. Luckily Chiang was uninjured and the driver was apprehended.
See Han’s post »
Pat O’Malley and Scott Schroeder | Photo by Neal Santos
In a project that has managed to stay rather quiet since being presented at a neighborhood meeting last year, the cat (or bird) is finally out of the bag. Hungry Pigeon is a European-style cafe coming to 743 S 4th Street, on Fabric Row in Queen Village. South Philadelphia Taproom/American Sardine Bar chef Scott Schroeder is behind the project with his longtime friend Patrick O’Malley. O’Malley comes back to Philadelphia from New York’s Balthazar Bakery. Schroeder and O’Malley’s friendship goes back to when the both of them worked at ¡Pasion! with chef Guillermo Pernot. Despite moving to New York, the two would occasionally do collaboration dinners at SPTR, including one feast I was lucky enough to be at with along with chefs Nick Macri and Gene Giuffi.
Hungry Pigeon will be a coffee shop by morning, a lunch spot in the afternoon, and at night, the lights will dim for dinner with beer, wine and cocktails.
Hungry Pigeon events this summer »
Pasture raised pig in the woods by Jen Sabatino’s family.
Aldine chef George Sabatino received this heritage breed, Mulefoot pig from Alafia River Heritage Farms in Florida. The farm is owned by his wife and Aldine co-owner Jennifer Sabatino’s family. The pig, which was raised in the woods on the family farm, was then slaughtered and sent up north as a gift to Aldine and the Sabatinos.
The pig arrived yesterday and George got to butchering the animal, and will be featuring it in a number of dishes on Aldine’s menu as soon as this weekend. Sabatino also plans on turning some of the 250 pounds of pork into sausage, charcuterie and other fun stuff.
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