The Vault Coffee Stout Nitro Can Design
Vault Brewing in Yardley, PA has been making quite the name for itself. And now they’re getting really innovative. The brewpub has been working with Chart Industries and River City Cannery to nitrogenate their beer during the packaging and produce a beer that pours just as well (if not better) than a nitro tap.
The first of Vault’s nitro beers in a can will be its coffee stout. The beer will be released on Sunday, March 29th at the brewpub. This first run will be capped at 2,000 cans as Vault tests reaction to the innovation. The stout will be just $3 per can and they hope to have some left over to release at some bars in and around Philadelphia.
If the release is successful, look for Vault to can more malt-forward beers including other coffee stout varieties and a Sweet Potato Ale in the fall.
Watch Vault’s video about nitro beers in cans »
The $5 burger at Fountain Porter
You can’t have Meat Week and not talk about burgers. So here is our list of the best burgers in Philadelphia.
Compiled from Best of Philly winners who have to stood the test of time to some of our new favorites. From the blue cheese stuffed classic at Good Dog to the meat bomb that is the Whiskey King at Village Whiskey to our current fave, the $5 bargain at Fountain Porter.
Philadelphia’s Best Burgers [Foobooz]
The build-out on Mitch Prensky’s Scratch Biscuits storefront at 1306 Chestnut Street is on schedule, maybe even ahead of schedule. This, Prensky told me as he frantically looked for some wood to knock on, means the Midtown Village biscuit spot will be ready for inspections in about three weeks.
Yesterday, I sat down with Prensky to try a sampling of his breakfast and lunch biscuit sandwiches. Also on the agenda, identifying which sandwich was served on a gluten-free biscuit. I failed.
Read more »
The St.Patrick’s Day crowd at Bridget Foy’s
Philadelphia-based startup Everything Clicks helps businesses and brands connect with their customers and fans via social media. And for Saint Patrick’s Day as well as the Saturdays of Erin Express they took a deep look at social data to see what Philadelphians were getting into. The company analyzed over 475 million data points to find out where people were drinking, what they were eating and where people were checking in.
And what did they find »
Starting today and continuing every Thursday through fall, food trucks will be at the Marine Parade Grounds on Broad Street in the Navy Yard. Today’s lineup includes Gigi & Big R, Mucho Bueno, PB and U, Say Cheese and Wonderland Cakes.
To make it easier to decide where to eat, the Navy Yard’s Facebook page has posted all of today’s menus.
The Navy Yard [Facebook]
Fitler Dining Room at 22nd and Spruce has added weekday lunch. The menu offers snacks, soups, salads and sandwiches. Enough “S”s there? Did we mention Fitler is on Spruce Street?
Highlights of the menu include the 9th Street, a house-made sausage with provolone, broccoli rabe, long hots and a fried egg and the pictured grilled eggplant sandwich with fresh mozzarella, basil and dried tomatoes.
More of the menu »
Headcheese taco at South Philadelphia Tap Room
Are you all about the sweetbreads, headcheese and tripe? Then we want your opinion. What are the best offal dishes around town. Are you all about the tripe sandwich at George’s in the Italian Market? The headcheese tacos at South Philadelphia Taproom? The sauteed sweetbreads at Townsend?
Let us know in the comments.
The one-story building at 20th and Ludlow has been a series of bars that have come and gone with questionable business models. Remember Xchange, where the prices were going to fluctuate based on demand?
But now the space is being transformed into Farmer’s Keep, a fast casual restaurant that will serve up healthy, natural foods that will avoid common allergens.
Owner Josh Bullock tells us that Farmer’s Keep will offer 25 or more composed salads that can be enhanced with a rotating selection of 5 to 6 proteins. There will be no nuts, shellfish, gluten, dairy or eggs in the restaurant. That should be good to eliminate 91% or so of the food allergies out there. The salads are sold by weight and then can be taken to go or eaten in the sixty-seat basement dining room. Farmer’s Keep will also have 30-seats outdoors when it opens in mid-April. And down the line, Bullock is looking to add a roof deck.
Recipes are being designed by chef Ian Natowsky, a Starr Events alum who is looking forward to highlighting the fresh and when possible, local ingredients at Farmer’s Keep.
Farmer’s Keep [Foobooz]
Fat Pig Ramen at coZara, $8 at dinner.
When Hiroyuki Tanaka opened coZara in University City a year ago, more than a few people raised an eyebrow at the omission of sushi bar. After all, Tanaka’s Rittenhouse Square restaurant, Zama is one of Philadelphia’s go-to spots for sushi.
But now that coZara has reopened after a short closure to tweak the space, the lack of a sushi bar has been addressed. Installed right in front of the new entrance is an eight-seat sushi bar. Upstairs sees changes as well, with geisha images on the stairwell, and several changes to make the space feel more intimate. Bamboo stalks and rice paper obscure the view to outside, while dark curtains hide the outdoor deck.
New food items as well »
Grubhouse hosted the debut of Dump-N-Roll.
We had a feeling that the Dump-N-Roll pop-up at Grubhouse would be packed when we saw the Facebook shares cross 1,000 on Friday. And sure enough, it was a packed house when we arrived shortly after 6 p.m. to 23rd and Passyunk in South Philadelphia. The Dump-N-Roll truck, showing off its fresh paint job was parked outside Grubhouse, inside the smell of dumplings was intoxicating.
Despite it being the debut of Dump-N-Roll and a packed house, the kitchen crew did an admirable job pumping out the dumplings, summer rolls and salads.
Our favorite dumplings were the traditional pork and chive. The skins, on the thicker side of the spectrum but not as doughy as some Chinatown standards. The pork was flavorful and the roasted garlic soy sauce hit the spot. Most of the options at the pop-up were fried, we wouldn’t mind seeing a steamed dumpling on the menu. But nonetheless, we look forward to Dump-N-Roll’s debut on city streets.