Sbraga Is Celebrating Five Years


The foie gras soup that made Sbraga famous.

Hey, you guys heard the news that Sylva Senat is going to be on the newest season of Top Chef, right?

Well Philly’s original Top Chef, Kevin Sbraga, is celebrating something, too. It’s been five years since he opened his namesake restaurant on Broad Street after winning Season 7. He was part of the generation of chefs that kicked off the newest Philadelphia restaurant revolution that we’re in the late stages of right now. And now, he’s an institution with multiple locations, a fast casual concept and a two-week-long celebration of how far he’s come since opening night.

So how does a chef celebrate something like that? With a prix fixe throwback menu featuring dishes from his original Sbraga menu.

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Grey Lodge’s “Scoats” Takes Over Bonk’s Bar

Bonk's Bar is back on Richmond Street

Bonk’s Bar is back on Richmond Street

Mike “Scoats” Scotese has made a name for himself by running the Grey Lodge in Northeast Philadelphia for more than 20 years. Making the bar one of Philadelphia’s first craft beer bars and converting many people into craft beer fanatics. Scotese has also opened two other bars in the Northeast, Hop Angel Brauhaus in Fox Chase and more recently, he opened Sawtown Tavern in Tacony. And now he’s taken over the old Bonk’s Bar in Port Richmond.

With nary a word to the media, Scotese announced on Facebook Monday that he had softly re-opened Bonk’s Bar at 3467 Richmond Street in Port Richmond. Bonk’s has had a cult following for years with its crab nights and no-frills look. But ownership changes saw the place become inconsistent, with crabs being offered just one day a week and online reviews referring to the place as becoming rundown.

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Michael Solomonov Is Cooking Cheesesteaks At Pat’s

Photo via Flickr

Photo via Flickr

You may not agree that Pat’s King of Steaks has the best cheesesteak in Philadelphia, but you do have to concede that chef Michael Solomonov’s take on the classic dish is unique—it includes shawarma spice, tehina and pickled peppers—and it sounds delicious.

Well, good news: On October 19th, Pat’s will feature Solomonov in their Guest Chef Series.

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Whiskey Fest Set for Thursday, October 27th

whiskey-fine-spirits-940Philadelphia magazine’s Whiskey Fest is of course about whiskey but that isn’t all. As you may have noticed, the exact branding is Whiskey and Fine Spirits Fest, which means all sorts of booze will be available for sampling, including from 12 spirit lounges. The event is also serving as the kickoff to the inaugural Philly Craft Spirits Week and 11 local distilleries will be set up to show you what’s happening in Philadelphia’s booming craft scene.

And since you can’t live by whiskey alone, there are also tons of excellent food options to choose from; including  Village Whiskey, Zeppoli and Double Knot in the Infiniti Lounge, where there will be hand-rolled sushi and Japanese whiskey.

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Limited Edition Reuben Pizza At Pizzeria Vetri


Pizzeria Vetri‘s “Pizza Jawn” series is a quarterly event where the Vetri team buddies up with a chef outside the family to collaborate on a limited edition pizza. This time around, the chef they’re bringing in is Yehuda Sichel (from Abe Fisher and elsewhere) and from October 17th to the 23rd, Pizzeria Vetri will be offering his Pork Belly Reuben Pizza. The Pork Belly Reuben pie will be available at Pizzeria Vetri’s Chancellor Street and Callowhill Street locations.

Oh, and in other news? Today is the grand opening of Pizzeria Vetri at the KOP Mall. It’s their new Square Pie model (which we told you all about a couple days ago), so if you’re in the mood for something square tonight, you’re in luck.

Pizzeria Vetri [Official]

What You’ll Be Eating and Drinking at the New Whole Foods

The new Whole Foods comes fully stocked with beer, hummus, ramen, pasta and even vegan cheesesteaks.

The new Whole Foods comes fully stocked with beer, hummus, ramen, pasta and even vegan cheesesteaks.

The enormous new flagship Whole Foods is now open at 22nd and Pennsylvania Avenue and it is impressive. It’s by far the biggest supermarket in downtown Philadelphia but that’s only a part of the story. It’s also food destination with tons to tempt, even if you don’t put a single thing in your reusable canvas bag.

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Fried Chicken And Donut Pop-Up At ITV

ITV | Photo by Ted Nghiem

ITV | Photo by Ted Nghiem

Here’s some big news for those of you enamored of the intersection between science and junk food. Alex Talbot of Ideas In Food is coming to Nick Elmi’s ITV for a one-night-only pop-up. And he’s bringing his fried chicken and donuts with him.

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Sylva Senat to Compete on Top Chef

SylvaSenatTop Chef is back for a 14th season and the still-popular Bravo show has plucked another Philadelphia-based chef to compete. Sylva Senat, who came up with Dos Tacos and was the man who opened Tashan on South Broad Street will be competing on this season from Charleston, South Carolina.

Senat’s resume is deep and varied. The Haitian native has cooked across the world including at Aquavit in New York and with Jean Georges’ restaurant at Trump Hotel. He also was chef de cuisine at 66 Leonard Street and Mercer Kitchen.

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“Autumn Is NOORD Weather”

G Philly's 2013 pick for Best BYO, East Passyunk Avenue's Dutch eatery Noord, is turning 1 this year, and having a little shindig to celebrate. Stop by and congratulate out owner Joncarl Lachman, and nibble on some his famous bitterballen (Dutch braised pork meatballs), and some smoked fish. Tuesday, May 6, 6 p.m., free, Noord, 1046 Tasker Street.

Joncarl Lachman loves fall cooking.

Joncarl Lachman has just begun serving his fall menu at his Passyunk Avenue BYOB, NOORD. Fall is Lachman’s favorite time to cook and he points out that “autumn is ‘Noord Weather'” and we happen to agree. It is also time for snert to be on the menu and snert might just be the favorite word of the entire Foobooz staff. Snert!

In addition to the snert, a Dutch split pea soup served with sausage, bacon and rusk, other fall dishes include Maastrichts Zuurvlees, beer & vinegar braised beef served with vegetables and clove; and Hete Kip Uitsmijter, an open faced spicy chicken sandwich served on milk bread with gouda, sunny-side up eggs, salad and pickles.

Fall menu at NOORD »

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