Port Richmond’s Mercer Cafe is expanding, with plans to open a second location in the Navy Yard, scheduled to open in spring 2015.
The new cafe will be located in Building 623 at 4920 South 15th Street and, like the original Cafe, will do breakfasts and lunches, featuring a variety of food options.
What kind of options? Well, along with La Colombe coffee, salads, wraps, paninis, breakfast sandwiches, parfaits and other snacks from a grab-and-go deli counter, owners Tom and Dina Woltjen (whose family owns Tacconelli’s pizza) have decided to get together with Dina’s pizza-making brothers and serve their brick-oven pies at the new location as well–which is definitely something to look forward to. Something else to look forward to? They’re going to do delivery and catering as well.
The Yard Blog over at navyyard.org has more details.
Mercer Cafe Is Newest Restaurant Coming To The Navy Yard [Yard Blog]
If you’ve just realized Thanksgiving is only a week away by reading this sentence (or you already know how close it is and can’t seem to find time to buy your part of the meal), don’t worry. Fair Food is taking Last Chance Thanksgiving Preorders today and tomorrow.
Bread and rolls from Philly Muffin and Fair Food’s “Thanksgiving in a Box” Produce Share need to be ordered by today at 5 p.m.–so you’ve got like two hours.
As far as the turkeys (naturally raised from the Howe Farm); pies, pumpkin eclairs, breads and rolls from Wild Flour Bakery; and oysters from the Cape May Oyster Cooperative, those can be ordered by tomorrow at 5.
Fair Food’s also got a huge produce list, if you are in need of something specific.
So, if you’ve already procrastinated this long, get up now and hit the Fair Food stand at Reading Terminal Market between 8 a.m. and 6 p.m..
Fair Food Farmstand [Official]
It’s a food fight in Fairmount. Tonight at Girard College’s Founders Hall, the Battle of the Neighborhoods Food Fight is going down from 6-9 p.m. and will feature delicious food, drinks, raffles and music, all serving as a fundraiser for the Fairmount Community Development Corporation.
From 8 p.m. until 8:30, the event’s Chopped-Style Challenge will be happening between chef J.R. of Kitchen Cray (competitor on the 2014 Fall Season of Hell’s Kitchen) and Philly’s own Tony Luke Jr.
Tickets are $60 in advance, $80 at the door. Check out the full list of restaurants serving dishes tonight:
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Beaujolais Nouveau, the French red that’s always ridiculously popular for one day a year, will be officially released for sale on Thursday, November 20th. And for those of you who get excited by such things, Midtown Village is throwing a party just for you.
A variety of bars and restaurants, including Tria Taproom, Jamonera and Opa, will be offering specials and complimentary refreshments from 5-8 p.m. to make for a very French happy hour.
Check out what each vendor and restaurant will be serving below (Beaujolais Nouveau Jello-O shots? Really?), so you know where the best deal to take advantage of will pop up.
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- Pollyodd, South Philly: Limoncello and other flavored aperitifs.
- Philadelphia Distilling, Northeast Philly: Vodka, gin, whiskey, absinthe.
- New Liberty Distillery, Kensington: Bourbon, rye, whiskey.
- Hewn Spirits, Pipersville: Rum, whiskey.
- Jersey Artisan Distilling, Fairfield: Rum.
- La Colombe Distillery, Fishtown, Rum.
- Manatawny Still Works, Pottstown, Vodka, rum whiskey.
- Rowhouse Spirits, Kensington: Irish moonshine, gin, herabal liqueuer.
- Cooper River Distillers, Camden: Rum.
- Dock Street Spirits, West Philly: Mezcal.
Originally published in the November, 2014 issue of Philadelphia magazine
Number one, this is a great deal. Number two, it’s awesome that it’s coming from a place like Serpico because it’s exactly the kind of thing that might get more people into Serpico who wouldn’t otherwise give the place a shot. Number three, while gimmicky Citywide-type-objects (and particularly those that cost more than a few bucks) are not generally my cup of tea (or Jim Beam), this one, especially with its ramen kicker, seems like a pretty sweet way to get folks through the door on a cold Wednesday night.
So last time we talked about Brick & Mortar (the new joint from ex Franklin Mortgage partner Mike Welsh, going into the Goldtex building on 12th Street), it was to announce that they’d gotten themselves a chef–namely Brian Ricci, ex of Kennett, Django, Supper and Pub & Kitchen.
Now, Ricci is working on his opening menu, and he offered a bit of a preview.
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Tonight, you can get a beer from one of only 10 certified Trappist ale producers–and the only one in the United States.
Spencer Trappist Ale, brewed by the brothers at Saint Joseph’s Abbey in Massachusetts, is the real deal. The monks traveled all throughout Europe, visiting Trappist breweries like Chimay and Westmalle and learning how to get it just right. The result? Well, I’ll let them describe it:
Spencer Trappist Ale, Spencer Brewery at Saint Joseph’s Abbey (Spencer, MA · 6.5%) Inspired by the traditional refectory ales known as patersbier (“fathers’ beer” in Flemish), these relatively sessionable beers are brewed by the monks for their dinner table and are typically only available at the monastery. This flavorful golden ale is fruity, with dry finish and a light hop bitterness.
It’s being poured right now, and will be until late tonight. So if you’re anxious to taste the first-ever American Trappist ale, head on over and see what all the fuss is about.
Tria Taproom [f8b8z]
Pietro’s Pizzeria and Birreria in Radnor had its official grand opening last night, and now is up and running like a proper restaurant. It’s the third Pietro’s location, offering (as the name suggests) lots of pizzas and beer, but also a fair spread of Italian classics.
You can check out the dinner menu below
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Typically, we prefer to toot our own horn here at Foobooz, but today we’ll admit that we’re really enjoying Danya Henninger’s column The Spot over on philly.com. In it, she profiles restauranteurs who have been in business for a decade or more. And while she hasn’t yet paid Southwark a visit (yet), they very well could be next on her list. Why? Because it’s turning 10, too, and is looking at some pretty substantial changes to the menu and in the kitchen.
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