Forest & Main is currently in the early stages of an expansion, which is especially good news for anyone who enjoys their funky barrel-aged saisons and bottle releases (which would mean us).
There's more out there than Strongbow and Woodchuck.
The only question you have to ask yourself at LP Steak is how you ended up there in the first place.
Because who doesn't want to bring their dog out drinking?
By day a coffee centric cafe. By night a bar and downstairs izakaya.
Jose Garces’ planned restaurant at 2401 Walnut Street finally has some details associated. The first floor restaurant will be called 24 and will feature “health-conscious wood fired fare.” The restaurant will offer a full bar and is aiming to open in the second quarter of 2016.
Garces and his culinary team will also have a research and development kitchen adjacent to 24.
In other Garces Group news, Amada New York is getting closer as final hires are being made. The first New York restaurant from the Iron Chef will be opening shortly with chef Justin Bogle at the helm.
And mark your calendars for Friday, March 18th. That’s the date of the Garces Foundation’s Annual Benefit.
Tickets to Philly Cooks are just about sold out and sales will close at 5 p.m. today. Philly Cooks happens on Tuesday, February 16th and features more than 40 of Philadelphia’s best restaurants offering bites of their food at the Philadelphia Marriott Downtown.
In addition to the food there will be craft cocktails and a dessert lounge that cannot be skipped.
Philly Cooks [Philadelphia Magazine]
Hard cider is having a bit of a moment. Once a niche-y thing enjoyed only by brew geeks and, for two weeks, by your annoying friend who went to the UK on his honeymoon and came back complaining about the lack of proper cider in “the States,” it is now a serious business in and around Philly, with small-time producers ramping up production and local farms putting out excellent, hand-crafted product using their own fruits. What’s more, we keep seeing it show up more and more frequently both on and behind the bars we frequent.
So if there was ever a time to dive in and see what all the fuss is about, it’s now. Craft cider is interesting in that the flavors and styles are at least as varied as with beer (maybe more so), and on par with the variations in wine. And this kind of broad spectrum allows for many entry points into the world of grown-up apple juice. Recently, we sat down and did a massive tasting of some 30 bottles from every local cidery we could find, and assembled this list of the best ways for beer drinkers, cork dorks, spirit enthusiasts and the gluten-averse to get into cider. So check it out below and see if there’s something that catches your eye.
Is it obvious who the editor is rooting for this weekend?
Did you hear? It’s Soup-er Bowl Sunday this weekend. Whether you’re planning on watching the game or simply playing along for snack purposes, area farmer’s markets have got you covered.
“Recipe For Deception” is a new cooking competition show on Bravo. It debuted in January, and has already been drawing some big names (and not only because, with Top Chef, Bravo has become a kind of celebrity-chef-minting machine).
It’s one of those deals where a bunch of chefs are brought into the kitchen and forced to cook against each other until only one is left standing. There are secret ingredients, and some kind of gimmick where the chefs don’t actually know their own secret ingredient, only everyone else’s, and they have to play 20 questions with the other chefs in order to figure out what their ingredient is. Also, I think the chef’s can lie which, to me, just seems like a recipe for things to get all stabby.
Ha. Recipe. You see what I did there? Wordplay…
Foobooz’s Arthur Etchells may have been underwhelmed when New Belgium came to town in September but I feel like everywhere I go, there’s another bar having some kind of New Belgium event, and seeing Fat Tire on a tap list has become a regular occurrence (not that I’m complaining). While their beer is solid, I couldn’t help but wonder, “what’s the big deal with them?”
As we’ve told you guys, Snap Kitchen is coming to Philly in a BIG way: The Austin, Texas-based company is opening its first East Coast outposts, at 259 Market Street and 1901 Callowhill Street, this weekend, and they have plans to open five more locations in the Philly area before the year ends.
In case you hadn’t noticed, we are over the moon about more quick and easy healthy food choices coming to Philly, but to be honest, I didn’t totally know what to expect from the market until last night, when I got to to hang out at their soon-to-open Old City shop and soak it all in. My takeaway: Snap Kitchen is basically the healthy person’s Wawa. And don’t get it twisted: I mean that as a compliment.