First Look: Inside Aldine

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A first look at the elegant interior of Jennifer and George Sabatino‘s first solo project at 1901 Chestnut (in the space that formerly housed Noche). Aldine isn’t open yet. They’re still waiting on some inspections and are tinkering with the menus. But the way things are looking right now, they’re aiming to open maybe by this weekend, but certainly by next week.

That said, the opening will also be a kind of half-soft event, with the kitchen only doing a la carte service. Originally, Sabatino wanted to launch with two tasting menus–Omnivore and Herbivore–but now they’re planning on sticking with a la carte through their soft-opening period.

Oh, and the portraits of the couple’s dogs you’ll find hung on the walls? Those are by noted dog portraitist (and food shooter) Neil Santos.

Show me the photos already

This Weekend: Reading Terminal Market Harvest Festival

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Tis the season for hayrides, corn mazes, and picking the perfect pumpkin. But for all of us city slickers for whom South Jersey’s farmland is a major excursion, Reading Terminal is taking care of things.

This Saturday, October 18th from 10:00 until 4:00, the Market is shutting down Filbert Street between 11th and 12th and jamming it full of hay bales, corn stalks, and as much seasonal goodness as possible. For the past 14 years, the Reading Terminal Market Harvest Festival has meant games and a pumpkin patch for kids, but this year they’re upping the ante a bit. Sure, there will be savory edibles like barbecued ribs, turkey legs, pot roast sammies, and various pumpkin and butternut squash dishes. And naturally, there will be sweets like candied apples, sweet potato pie, pumpkin cheesecake, and sundaes loaded with fall flavors. But just for you food people for whom nothing is ever quite enough, this year chef Nick Macri will also be roasting a whole Border Springs Farm lamb. And if that’s still not exciting enough, here’s the real game changer: For the first time ever the Harvest Festival will also have a beer garden. Hosted by market vendor Molly Malloy’s, this weekend you’ll be able to wash down your pumpkin fondue with Victory’s Festbier, Hopdevil, and Lager or – why not – a Pumpkin Ale by Starr Hill.

Keep an eye on Reading Terminal’s Twitter feed for further updates: @RdgTerminalMkt

 

First Look: Brigantessa

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The people of East Passyunk must have a boundless appetite for pizza, because despite the proximity of Slice, Santucci’s, Marra’s, and Francoluigi’s (and I’m sure you’ll let me know if I’m forgetting somebody…), opening night at Brigantessa yesterday was bumping. Cocktails were flowing, as were wines on tap and by the carafe, and the high-tops and bar seats were loaded. But the warm dining room upstairs will ensure plenty of space for Passyunk’s pizza lovers as the restaurant hits its stride.

Photos and more, right this way

Good Spoon Soupery Coming To Fishtown

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Just in time for the cool weather to set in, popular farmer’s market vendor Good Spoon Soup is opening up shop!

On the border of Fishtown and Kensington, the Good Spoon Soupery will open at 1400 N Front Street at Front and Master, just across from the El Bar. Kate Hartman, owner of the four year old business,  is clear that the primary function of the space will focus on production with the goal of expanding Good Spoon’s wholesale availability around town, but she’s also carving out enough room in the big-windowed space for about ten seats–not so much a cafe, but a solid grab-and-go lunch option. Daily, there will be three or four hot soups available, plus bread and a few baked goods, and maybe one salad and one sandwich. There will also be refrigerator and freezer space for seasonal soups to go, similar to their farmer’s market offerings, and a few provisions and sundries from other local producers.

When is it opening? Soup season, of course. Look for it in early November.

Good Spoon Soupery [Official]

The Dirt: What To Get At The Farmers Market This Weekend

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It’s time, people, to start saying goodbye. This year’s supply of tomatoes is beginning to dwindle as area farms finally let the plants go, pulling them out to plant winter’s cover crops. We’ll still have green ones for a bit, but here’s your warning: do what you have to in order to max out the season. Freeze them whole, put up a batch of salsa, roast and freeze them, or just eat them until you can stand them no longer. It’s always sad to say goodbye, but there are plenty of new additions to distract…

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