The Industry, Coming Soon To South Philly

You know, it was really only a matter of time before someone in Philly came up with this idea: A bar and restaurant dedicated to (but not exclusively serving) members of the service industry. Sure, Philly has plenty of industry nights. There are specials and deals for cooks, servers, hostesses and dishwashers everywhere (both publicly known and kept very private). But until now, no one had put together the idea of an industry night (filled with food that cooks like to eat and drinks that cooks like to drink), with a 7-night-a-week service schedule and turned the whole thing into an actual restaurant where off-duty sous chefs, bartenders and service captains can rub shoulders with the public until the wee hours of the morning.

But that, basically, is the business plan for The Industry–the long-rumored new South Philly bar (1403 East Moyamensing Ave.) from the Good Dog crew, as conceived by owners Dave Garry and Heather Gleason and partner Tom Darby. “The Industry will be a regular spot for our South Philly neighbors, people looking for a great bite and a drink and the talented professionals who work in the biz in the Philadelphia area,” according to Gleason. A very meta kind of thing where the industry night theme becomes the regular environment and all the civilians and neighbors get to come in and play along, too.

Chef Pat Szoke (ex of The Farm and Fisherman, Vetri and Buddakan) will be in charge of the kitchen, putting together a menu of the kinds of things that cooks eat when let out on the town. Big plates of charcuterie and bone marrow with shallot marmalade, grilled sausages, sweetbreads, shrimp and grits, burgers with champagne chasers, potted trout and (I love this) Pork Face Nuggets–bits of testa, breaded and fried like gourmet pig McNuggets.

Of course, there will be beer (12 taps, mostly local craft beers, plus a small bottle list). Of course, there will be wine (domestic and international labels, mostly from boutique producers). Of course, there will be a cocktail program, focusing on original, handcrafted drinks slung by able-bodied professionals. More to the point, there will also be a standing discount, 7 days a week, for all restaurant workers, and in order to accommodate the schedules of Philly’s line cooks, grillmen, barbacks and waitresses, The Industry’s kitchen will serve until 1am, every night.

While there’s no opening date yet, the owners do say that they’re shooting for spring (which means, like, soon) and, of course, the requisite Facebook and Twitter accounts are already up and running.

But still, a Twitter account can’t make me an order of Pork Face Nuggets. And seeing as I have some fairly serious impulse control issues, here’s to hoping The Industry hits no snags and gets open before I start getting bitter about having to wait.

The Industry [Official website]

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  • leader

    I will show this to my cousin we were just talking about this the other day!

  • pauly

    congrats patty- well deserved

  • hamburglar

    Something about this concept annoys me, it could just be the effusive prose. Or, maybe I don’t like “very meta kind of things”. Do chefs and restaurant folk have different diets and tastes then the rest of us non-industry chumps who can’t tell the difference between pate and the chum bucket? Do industry folk only consume drinks from a proper “cocktail program” crafted by a mustachioed “artist” who has a predilection for reinacting scenese from the great depression or prohibition era?

    This concept would be way more interesting if Industry were to be staffed by a rotating group of non-industry folks. Then we could REALLY get into some meta kind of thing territory.

    • KitchenGuy

      Clearly your upsets because this concept wasnt created for you nor would you fit into the circle of people that they want to cater too…

  • Michael Falcone

    I think every restaurant person has thought of this at least once, i know i have for the past three years. Good luck to them I know it will be a hit.

  • Professor Station Wagon

    Don’t industry folks rub shoulders with the public at every bar and restaurant? But the serious question is: How do you make a profit when you want a high proportion of your customers to be in the biz. For every 1 off duty chef or bartender getting comp drinks at their friends place, there’s another dozen customers paying full price. Well what if every body at the bar is one such off duty chef or bartender? Getting comp drinks? This has the potential to disrupt the precarious equilibrium of the gastroculinaholic universe!

  • Professor Station Wagon

    Wait! I think I figured it out. Issue Paddy’s Dollars!

  • bartholomew b. bartholomew

    I think this is bullshit. It is lame to name a bar, “The Industry”, and have it cater to industry folk. There’s just something artificial about it, and it seems forced. It’s like naming a bar, “The Dive Bar” because you want it to be a dive bar. What’s next? A Gastropub named “The Gastropub”? It sucks.

  • barryg

    @Hamburglar, it’s the prose.

  • http://eatingicecreaminthedark.com Dan

    Great addition to the neighborhood. I wrote a little review of the place on my blog at eatingicecreaminthedark.com

  • Penniless

    You assholes are the reason why the industry was created. If you don’t get it, then you weren’t meant to. If you can’t appreciate it, you’re a douchebag. And FYI professor shitbag, they don’t “comp” people in the restaurant business, they give them a 20% discount.

  • Nicole M

    There is nothing impressive about the Industry. The food is mediocre at best and the service was even worse…definitely will not be going back.

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