REX 1516′s Burger Series for October

am burger rex 1516REX 1516′s Citywide Special Burger Series has been a big success and the South Street restaurant has just announced its upcoming participants.

Today, FOX 29′s Good Day co-hosts Mike Jerrick and Alex Holley have collaborated to create the AM (Alex and Mike) Burger. It’s topped with Maglio breakfast sausage, cheddar cheese and finished with a fried egg.

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Two Bells for Society Hill Society


Craig LaBan enjoys much of what he eats from chef Yun Fuentes’s menu at Society Hill Society. In particular he enjoys brunch and the fresh Pilsner Urquel.

His ode to pierogi are delicate, their handmade sour cream dumpling skins stuffed with truffled mashed potatoes over molasses-sweetened Vidalia onion jam. He tapas-izes chicken pot pie, tucking a creamy velouté of leg meat, carrots, and peas into croquette sticks that would please even the toughest Amish Spaniard. His summer peach soup is simply a gazpacho-good tribute to ripe local summer fruit, the sweet pureed peaches tanged with a hint of vinegar and garlic, sparked with salty bits of shaved ham and tiny floating spheres of creamy goat cheese.

Two Bells – Very Good

For another opinion on this Society Hill restaurant, read Trey Popp’s review of Society Hill Society from the October issue of Philadelphia magazine.

Society Hill Society inspired by the past [Philadelphia Inquirer]

Kevin Sbraga’s Juniper Commons Will Be A 1980′s Theme Restaurant


No, seriously. I mean, I wouldn’t believe me either, but this is straight from the man himself (via his PR team, of course):

“When you talk about the eighties, everyone focuses on the pop culture, not the food or drinks. While many chefs have forgone revisiting this decade, I’m excited to reinvent dishes that have been deemed passé, into quality dishes that guests will relate to today.”

See? 19-friggin’-80′s theme restaurant! Which is so totally and completely insane, that I already love it and want to go there for lunch right now–despite the fact that Kevin Sbraga‘s new Juniper Commons isn’t scheduled to open until sometime late this fall.

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Blue Duck Sandwich Company Is Now Open


Kris Serviss has opened his Blue Duck Sandwich Company at 2859 Holme Avenue in Northeast Philadelphia. The BYOB serves much more than just sandwiches. Highlights from the menu include: three types of wings as well as mac and cheeses including chorizo mac and cheese, a pork roll burger, fried chicken, pan-seared cobia, weekly taco specials and the namesake Blue Duck Sandwich, which consists of shredded duck confit, sautéed Swiss chard, roasted portabellas, blueberry barbecue sauce on a toasted onion roll.

Blue Duck Sandwich Company is open seven days of the week for lunch and dinner, with brunch on the weekends.

Check out the full menu »

Another Of Chinatown’s Best Restaurants To Close

TingWong1First, it was Nan Zhou Hand Drawn Noodle House, which did some of the best noodles in town, in addition to some of the best little snacks (like fried dumplings and cold pig’s ear), in it’s original Race Street location. It moved and, for some reason, I just don’t like it as much now. No real reason other than a vague kind of longing for the original and for the meals I had there before the entire place packed it in and moved down the block.

Now the Insider has gotten word that Ting Wong (which may be my most favorite restaurant in Chinatown) is planning on going dark as well–just un-hitching the ducks from the window, turning out the lights and walking away.

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Bakeshop on Twentieth Is Now Open.

bakeshop-on-20th-940The Bakeshop on Twentieth has opened off of Rittenhouse Square at 269 S 20th Street. The bakeshop was originally going to be opened as Spread Bake Shop but it has been renamed and according to Drew Lazor, is no longer affiliated with Spread Bagelry.  The shop offers an opening menu of croissants, cookies, scones, breakfast treats, bread, rolls, sticky buns, brownies plus coffee and tea.

The shop is open seven days a week and will add savory choices like soup and sandwiches in the coming weeks.

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The Dirt: What To Get At The Farmers Market This Weekend


It’s time, people, to start saying goodbye. This year’s supply of tomatoes is beginning to dwindle as area farms finally let the plants go, pulling them out to plant winter’s cover crops. We’ll still have green ones for a bit, but here’s your warning: do what you have to in order to max out the season. Freeze them whole, put up a batch of salsa, roast and freeze them, or just eat them until you can stand them no longer. It’s always sad to say goodbye, but there are plenty of new additions to distract…

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