Crow & The Pitcher has been on the Upcoming Openings list for a good long time. What has long been alleged to be chef Alex Capasso’s Philly reinvention of his beloved Blackbird Dining Establishment (which he shuttered in Collingswood to make way for Benny’s Burger Joint) was first announced back in November of last year. There was a January opening scheduled, which then got pushed back to February, and then just “spring.” And in all that time, there never seemed to be much work happening at the 19th Street address that was once home to C19.
Now, though, that most hopeful of all signs: An awning has been installed. And while there’s no formal update on when, exactly, Crow & Pitcher might open the doors, we have a feeling that things must be getting close.
Or at least closer.
Crow & The Pitcher [f8b8z]
That picture right there? That’s the New Jersey steak, as envisioned by photographer and meat artist Dominic Episcopo in his book Meat America. Pretty cool, right?
For those of you taking bets on exactly how long it would take for a Garden State restaurateur to try and cash in on the idea, the answer is: Today.
At Charley’s Other Brother in Mt. Holly, owner Larry Reisman and his chef figured out a way to hand-cut a sirloin strip into the proper shape and, voila! The New Jersey steak. All through March, Charley’s will be pairing their New Jersey steak with a Flying Fish Exit 4 American trippel for $29.99.
Meanwhile, we’re selling Dominic’s book, Meat America, through the Foobooz Store for just $32.50. And while an entire art book filled with pictures of meat made into things (like, say, New Jersey, or Elvis’s head) is pretty cool, what makes it totally rad is the fact that the entire thing comes packaged like a steak–in a styro tray, wrapped in shrink wrap.
Meat America [Foobooz Store]
Charley’s Other Brother [Official]
‘Rare’ as in ‘uncommon’. As in ‘not-just-another-plate-of-spaghetti-and-goddamn-meatballs’. Rare as in frascarell (a kind of Abruzze cous cous) and culurgiones from Sardinia–stuff that, even in this pasta-mad city, isn’t seen often or at all.
Chef Joe Cicala is doing his weirdo pasta all through the spring, starting tonight with something that’s always been on his menu–the Maccheroni alla Mugnaia. Hand-made and with noodles stretching up to 60 feet long, it’s served with olive oil, grated pecorino, a basket of chiles and a pair of scissors. If you’ve been living under a rock and haven’t already heard about the stuff (or if my description of it just confused you), have no fear. There’s a video of Cicala learning how to make it at Ristorante La Bilancia in Loreto Aprutino, Abruzzo. Check it out after the jump.
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Yeah, that’s a potato chip salad being put together by Team Kanella at the Foobooz Open Stove Night at COOK. And that’s just one of the things we did this week. Here’s what else you might’ve missed…
New Cheesesteak Record Set At Jim’s Steaks Of course there’s a video
Nick Elmi On CBS This Morning And we have video for that, too
Tastykake Turns 100 Check out the commercials through the years (and did you know they once had a superhero mascot who walked around with a ventriloquist’s dummy?)
Sabrina’s Opens On The Main Line More dining options for the ‘burbs
The Tot Cart Is Turning One Show us your tots!
Early Bird Discounts For The Wine And Food Festival Make your plans now
Jose Garces Debuts Ticketed Dining At Volver How do you feel about this new development?
Prix Fixe Dinners In Philly A comparison, by the numbers
High Street On Market Reviewed Eli Kulp is living in left field
Open Stove XXI Recap Now we’re legal!
It is hard to believe sometimes that we have been doing Foobooz Open Stove Nights at COOK for as long as we have. But by the somewhat suspect accounting of the COOK staff, Wednesday night was our 21st outing and we celebrated it with two great teams, a potato-based challenge, shots of potato vodka, and cases of beer from those potato-loving Czechs behind Pilsner Urquell.
It was a wild night, full of drinking and rivalry and potato chip garnishes and coxcombs. But when the dust settled and the scores were tallied, there could be only one victor. And while only 20 or so people actually got to see the competition first-hand, we’ve come home with photo evidence of how things shook out (which is good, because everyone’s memories are probably a little bit fuzzy right now). So if you couldn’t be there yourself, click through the jump and check out what happened once the shots were poured and the tater tots hit the tables…
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So here’s the basics: Doylestown is getting a new restaurant when the owners of the Doylestown Inn convert a big chunk of their lobby into The Hattery Stove & Still, which is set to open in April.
Yes, it’s a weird name (chosen because, apparently, the building once housed a hattery, as well as a cigar bar and, well, an Inn). No, there’s no chef on the books yet. The concept is going to be New American, with a 7-day brunch schedule, lunch and dinner service, afternoon tea and a late-night menu. The decor will be “antique industrial” which basically means a whole lot of old stuff (like vintage suitcases and old cigar boxes) hung on the walls, a bar made to look like a riveted airplane wing, a second bar utilizing a 1932 Oldsmobile complete with suicide doors, and 16 taps, all dispensing American craft beers.
But none of this is why I like the idea of this place.
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So if you missed American New Year and you missed Chinese New Year and are still feeling bad about it (or maybe just in need of a third chance to make some resolutions), Michael Solomonov is giving you one more chance.
Next month, Zahav will be celebrating Norooz, which is Persian New Year. And they’re doing it with a collaboration dinner on March 18 with Louisa Shafia, chef and author of The New Persian Kitchen.
For reservations and more details, check out the event page at Zahav.
The Philadelphia Flower Show is in town from March 1-9, and Meritage is getting in on the action with a new, flower-based tasting menu that’ll be running from Saturday to Saturday, March 1 through March 8.
Chive blossoms, pansies, lavender, apples, elderflower and squash blossoms, all going in your food-hole. And all for just $39 per person which, if you checked out this morning’s post on the prices of prix fixe menus around the city, you’ll understand is a killer bargain.
Check out the menu after the jump.
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So now we have a date (of sorts) on Jose Garces’s Kimmel Center project, Volver. Word has just come down that, starting March 12, people will be able to purchase “tickets” to dine in the main dining room at Volver.
And how is this going to work exactly? It’s simple (kinda). There are essentially two rooms at Volver–a lounge and a dining room. The lounge will operate like a normal restaurant, allowing walk-in seating and all the stuff you’d expect from a normal restaurant experience. But the dining room will be open only to those who have bought a ticket for the nights performance (meaning dinner). Here’s the official description…
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The only complication? You have to eat it at the Sugarhouse Casino.
But on the upside, it’s a Campos cheesesteak (served at Sugarhouse) that’s being offered free to anyone who signs up to receive a coupon. It works like this: You sign up here before tomorrow night’s Flyers game. And then, if the Flyers win, you’ll get a coupon emailed to you on Friday that’s good for a free cheesesteak ON THAT DAY between 11am and 8pm.
Seem like a lot of trouble for a sandwich? Yes, it is. But free is free so stop complaining.
Free Cheesesteak sign-up [sugarhouse]
Year of the Cheesesteak [Foobooz]