It’s Soup Season at Cheu Noodle Bar


Soup Season: Mushroom Pho – aged fish sauce, sprouts, herbs

Yes, the temperatures are dropping and that means you are probably thinking about soup more often. And if you’re like us, that means thinking about Cheu Noodle Bar more often. Ben Puchowitz and Shawn Darragh’s noodly heaven is set for the weather. Chef Ian Boothman is officially in charge of the kitchen and he’s updated the menu. Also new, Melissa Pellegrino is in as the front-of-house and beverage manager and she’s got some new drinks that she’s added to the menu.

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Vetri Names New Chef

joe delago vetri

Joe Delago, new chef at Vetri.

Since Adam Leonti left Marc Vetri’s flagship Vetri back in June, the restaurant has been operating without a chef de cuisine. But yesterday, Vetri announced that Joe Delago would take the role.

Delago, a Moorestown, NJ native has been with the Vetri Family since he was an extern in 2010. After graduating from the Culinary Institute of America he went to work at Alla Spina and then Osteria. For the past three years he’s been at Vetri.

In a post to Instagram, Vetri said “we are thrilled to have him taking the reigns.”

You can follow Delago on Facebook at @joeyofthelake.

Plenty’s Rittenhouse Starts Serving Booze Today

plenty-center-city-940Earlier this week we told you about the complete redo at Plenty Cafe on East Passyunk. But the Center City location is also getting an upgrade. Starting today, the cafe at 1602 Spruce Street is also serving booze. The drink list includes 5 beers, 1 dry cider, 2 red wines, 2 white wines, Prosecco, mimosas and Bloody Marys.

As for Plenty Cafe’s planned third location in Queen Village, that’s still under construction at 5th and Monroe Streets. The Queen Village location will be the biggest Plenty Cafe at 1,500 square foot. The corner is the anchor of owner Damon Mascieri’s Fabric Lofts, eight bi-level apartments with 13-foot ceilings and a green roof deck.

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Tonight: BYOB at Fitler Dining Room

fitler-dining-room-byob-400Fitler Dining Room is going BYOB with no corkage fee for one night only, tonight. The 22nd Street restaurant had a private event scheduled for this evening that cancelled. So on a day with no reservations, they’re inviting all to come by with their own bottles to fill the room.

Maybe you can even score a bottle of Beaujolais Nouveau to bring.

Fitler Dining Room [Foobooz]

WATCH: Tired Hands Brewing on Vice’s Munchies

Tired Hands Brewing’s Jean Broillet appears on an episode of Vice’s online food series, Munchies. Broillet offers a tour of his Ardmore brewery and a look behind the scenes as he brews a hoppy saison with trifoliate oranges.

This is the fourth episode of Munchies’ Craftwerk series. Prior episodes focused on Brooklyn Brewery, 3Floyds, and Dogfish Head. Definitely lofty company for Broillet and Tired Hands to be with.

Watch the episode »

Front Street Cafe Now Open All Day

front-street-cafe-940After gradually expanding its operations from breakfast into lunch/brunch, then into dinner, Fishtown’s Front Street Cafe celebrated with an official opening party last night.

The restaurant at Front and Thompson streets had been the subject of much buzz in the months leading up to its opening, and now that it’s open from wake-up call to last call, it’s already attracted a local following.

A Fishtowner of my acquaintance said that it was already “the place for meetings” in the area, which includes next-door South Kensington and Northern Liberties. The second-floor dining area, where sofas and armchairs keep the tables company, is well suited to handle such functions.

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Southern Comfort: South Reviewed

Carolina Shrimp and Anson Mills lobster grits | Photo by Emily Teel

Carolina Shrimp and Anson Mills lobster grits | Photo by Emily Teel

The first time I had chef Paul Martin’s food, I was standing in the street. Or a parking lot, maybe. Under a tent and the night sky. We both were—the two of us in attendance at some food festival or another—and though I don’t recall precisely what he was serving (shrimp for sure; some kind of sauce as smooth and rich as velvet), I do remember its effect. I couldn’t stop talking about it, demanding that people drop whatever they were eating and go, immediately, to taste what Martin was cooking. Eventually, I’d annoyed enough people and driven away all my friends and was free to just circle Martin’s table alone like a fat shark, pathetic but happy.

Martin was cooking at Mamou then, a Cajun-Creole place over on 13th Street, and though it was one of those restaurants that seemed to be overlooked by pretty much everyone, I went there, ate, drank—hoping only to get more food and more of those hot, immediate stabs of joy I’d experienced on the street.

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Will and Stargazy Collaborate on a Pie


On the menu right now, a collab pie with Chris Kearse.

It’s not like Sam Jacobson needs help making wonderful pies at East Passyunk’s Stargazy but that doesn’t mean he’ll turn down a good idea.

Today and through the rest of the week, he’s teamed up with Chris Kearse of Will BYOB to create a special dessert pie. Kearse took Epoisses de Bourgogne cheese and combined it with chopped chestnuts and handed it over to Jacobson, who baked it into the middle of his Bosc Pear Pie.

The results can be yours through the rest of the week, or until they’re all sold out.

Stargazy [Foobooz]

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