The Industry Makes Potato Skins a Permanent Addition


The Industry has updated its menu for spring and is including my potato skins from their Food Writers menuArt’s Potato Skins are Idaho potatoes topped with Brooklyn Lager and cheddar cheese sauce, bacon bits and crème fraiche. An order is $8 and I of course, highly recommend them. Also appearing on chef Pat Szoke’s spring menu:

  • Salt and Vinegar ChicharronesClams and Sausage, with Linguica sausage, fingerlings, tomato, scallion, shallots and a grilled baguette
  • Sweet Corn Arepas, with mole, asparagus, snap peas, radish, and cotija cheese
  • Mediterranean Salad made with watercress, Napa cabbage, radicchio, arugula, feta, cherry tomatoes, kalamata olives, crispy chickpeas and served with a red wine vinaigrette

Also new for spring are new wines and cocktails. Wines include:

  • Ostatu Rioja Blanco, Spain
  • Chateau De La Vieille Tour, France
  • County Line Pinot Noir, California

New cocktails include:

  • Reed Street, made with Espolón, Aperol, spicy Kumquat Syrup, lemon juice, spiced rim
  • Drunken Monk, made with Buffalo Trace, Yellow Chartreuse, Aperol, lemon juice
  • Mildred Pierce, made with Bluecoat, Aperol, Dry Vermouth, Amaretto

The Industry [Official Site]

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  • Fred

    $8 for the that? You’re joking…. It’s five pieces from the ends of a potato… It’s not even a potato…A 90 count Idaho potato cost .25 cents and you have the balls to charge $8? SMH

    • I ate at least one potato skin before taking this photo.

    • BobBenson

      The best Tater Skins on the market (and the first) are from TGIFridays. Drenched in melty cheese and with real bacon bits and a ramekin of sour cream. They’re cheaper but not by much. Sounds like you don’t get out much.

  • shammerle

    Congrats Art! They look and sound wonderful.

    Stuart H.

  • StickAForkInArt

    Great work Art, your knowledge of 80s TGI Friday grease food recipes and two PR companies for your “news” i.e. advertising never ceases to amaze.