U-Bahn, the subterranean bar underneath Brü is opening this evening at 5 p.m. The bar’s look is loosely based on the German underground subway systems. The space features two bars and a stage for live music and DJs. Brü’s chef Andrew Gaspar is overseeing the menu, offering bar snacks, cheese boards and sandwiches inspired by Philadelphia’s street food culture.
U-Bahn will offer 18 taps dedicated to Pennsylvania beers, Yards Root Beer and three draft cocktails. The bar program will also focus on rye whiskies, Pennsylvania-centric wines and cocktails taking advantage of local liquors and ingredients.
Live entertainment and opening menus »
For those of you out there wondering exactly what kind of restaurant Marcie Turney and Valerie Safran‘s Bud & Marilyn’s is going to be, I think this picture of the wallpaper just hung in the bathroom should answer all questions.
Bud & Marilyn’s [f8b8z]
Marcie Turney [Instagram]
Nom Wah Tea Parlor kind of opened today. The New York based dim sum spot has a Philadelphia location at 218 N 13th Street and the kitchen is ready, even if the dining room isn’t. So they’ve begun offering delivery via Caviar.
Since we were intrigued and figured you would be too, we placed a late lunch order. In just under 50 minutes our order was at the front desk.
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For those baffled by the art of cocktail making, Drexel is opening a limited number of seats in their new class “Spirits and Mixology” to the general public. The class will explore the history and processes of major spirits, as well as cocktail-making, from basic to innovative. Lesson number one? No one who knows better ever calls it “mixology” anymore.
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East Passyunk’s annual Flavors of the Avenue culinary festival is back on April 26th, from 12 pm to 4 pm. Although the weather out the window right now may not look like it, spring is just around the corner and tickets for the event are on sale now.
Over two dozen East Passyunk chefs are participating in the event, which will also include a street festival with live music and vendors.
VIP Tickets are $65 and include all day access to the food tent, including a private VIP hour at noon with premium menu items. The tickets also give all-day access to the VIP area with specialty cocktails, premium craft beer and even include complimentary valet parking.
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Tacos are the most well rounded of lunch options.
Along with the endless supply of uncapped pens and and receipts swimming around at the bottom of my purse, I seem to always have an incredible number of punch cards with a single stamp on them. They beckon to me with their promises. Only 8 more coffees and then I get a free one! Just four more frozen yogurts away from a complimentary 4 oz!
But I can never seem to get it together enough to go back to places as frequently as is required to make good on the offers. Luckily (unluckily?) for me, I have a new punch card now to add to my collection, and it even has a sweet name: the Distrito Blue Demon Express Lunch Club.
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Does this woman not just immediately make you think of chili?
London Grill is turning 24 years old this month, and chef Michael McNally is celebrating with four favorite dishes from the restaurant’s past. Each week, the restaurant will serve up a fan-favorite recipe, some of which haven’t seen the light of day for over ten years.
For example, on Wednesday, March 4, you can try “Chili Elizabeth Taylor,” (which was made famous while the actress was filming Cleopatra because she would frequently send her limo driver out to pick her up an order). The following Wednesday, March 11, you can dine on the 2007 Philly Cooks Dish of the Year, Spinach and Ricotta Gnudi. On March 18 they’re serving “HRC” (horseradish-crusted) Salmon, and on March 25 the special will be Szechuan Duck Spring Rolls.
For more information on the specials click here.
In the past, I have bought lots of drive-thru hamburgers. Some of the best tacos I’ve ever had have come from a drive-thru (one particular drive-thru, actually, in Denver, but I was generally pretty drunk). In New Mexico, I could buy a bottle of Jim Beam, two packs of smokes, some beef jerky and a bottle of cold medicine all from the same drive-thru, which was exactly the sort of convenience I expected from my local 7-11.
And while I understand that it’s gonna be a LONG time before I can do most of those things in Philly, at least there’s someone out there looking out for my cheesesteak-based drive-thru needs. Namely, the folks behind Zio Gio which, no lie, call the cheesesteaks, meatballs, cheddar cheese fries and odd, hoagie-roll-mounted open-face pizzas they serve “Authentic Italian Street Food.”
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There comes a time in every baby bird’s life when he must leave the safety of his mother’s nest and strike out on his own. For two up-and-coming Philly chefs, Kevin D’Egidio and Michael Griffiths, that time is now. The duo is opening up a BYOB called Helm at 1303 N. 5th Street (just north of Girard), hopefully in mid-march.
Between the two chefs, they have quite the culinary pedigree. D’Edigio has worked at (the now closed) Tangerine and Lacroix, was the sous chef at Will and the executive chef at Stateside. Griffiths has been the sous chef at Lacroix, and worked at Ela, Rittenhouse Tavern, and most recently at Fork where he left his sous chef position at the end of last week.
According to Griffiths, Helm is going to be low-key. “This is definitely not fine-dining. It’s going to be a more casual, fun atmosphere,” he says. The blackboard menu will change daily based upon the most seasonal and available vegetables, and as such, will be “largely vegetable based.” Entrees will be in the low-to-mid $20 range.
Foobooz can’t wait to see these two flap their wings.
Jose Garces is opening Buena Onda in the Granary building on the 1900 block of Callowhill Street. Buena Onda will join Pizzeria Vetri and Gyu-Kaku on the block. The casual spot, sporting the slogan “Fresh Fish Tacos” will offer tacos, quesadillas and more. The restaurant will have a liquor license, and according to this Instagram photo, Jose Garces’s tenth Philadelphia restaurant concept will offer a selection of cheladas.
Stay tuned for more details. We will all get a chance to try Buena Onda out on Monday, March 16th, when the restaurant opens to the public.
Buena Onda [Foobooz]