Construction on the new Pure Sweets & Co. Rittenhouse cafe // Photo via Facebook
Over on Be Well Philly, they’re reporting that Andrea Kyan and her Pure Sweets & Co. crew appear to have an opening date set for their first storefront operation at 17th and Locust. Pure Sweets will be a bakery and juice bar, offering coffee, grab-and-go lunches (including lots of raw stuff) and their organic, gluten-free, vegan and kosher baked goods, and they’re aiming to be open to the public on March 28.
So if that’s the kind of thing that gets your motor running, you can check out all the details over on the Be Well blog.
New Pure Sweets Center City Cafe Has Official Opening Date [Be Well Philly]
Shameless self-promotion alert: I’m about to preview my own event. But I assure you, blurred lines of journalism aside, it’s worth writing about.
Tomorrow, beer-loving women across the planet will get together at breweries and homebrew shops to participate in the world’s first collaborative brew day for ladies. In honor of International Women’s Day, brewsters (as brewers of the fairer sex are called) and their friends will spend the day brewing their take on the same recipe – a 4% ABV session beer named Unite Pale Ale.
Here in Philly, Beer for Babes, my New Jersey-based craft beer appreciation group for women, is hosting a brew that’s open to all women from 1-3 pm at Nodding Head. Meredith Rebar, who runs Home Brewed Events, is donating her time to lead the brew and instruct the newbies, while Nancy Rigberg, owner of Home Sweet Homebrew, is donating supplies. Proceeds will go to fund scholarships for female brewers, and participants get to pick up a 22—ounce bottle when it’s finished.
Some brewsters in England dreamed up the idea, which is being organized by the Pink Boots Society, the only global organization for women in the beer industry. So far, 60 breweries in the continental U.S., Alaska, Europe, Australia, New Zealand, Japan and Israel are signed up to take part.
For those who’d like to join in at Nodding Head, tickets can be bought here for $10.
It’s that time again. COOK is going to be releasing tickets for their April classes at 2pm on Monday and we have your monthly sneak peek right here. So pick the classes you want and be ready to make with the clicky-clicky on Monday afternoon before everything sells out.
COOK’s April Class Schedule
Earlier this week we told you about the Annual Brewer’s Plate benefit for Fair Food at the Kimmel Center. The eats and drinks there are sure to be epic, but if you need a Saturday pre-game guaranteed to get you blitzed, stop by The Institute for their fifth annual Big Banging Barleywine Bonanza.
For the uninitiated, barleywines are in fact beers, though they typically pack a punch sitting somewhere on the 8-12% alcohol by volume scale. Though they often have a dark amber to chocolate hue, barleywines tend to have a perky, fruit forward flavor. Some stay on the bittersweet side of things while others are aggressively hoppy.
The Institute will be serving more than 20 different barleywines, including locally brewed Old Horizontal by Victory, Flying Mouflan by Tröegs, and Arctic Alchemy by Bethlehem Brew Works. They’ll also be playing superhero movies on all day because apparently you’ll have to have superpowers to try all twenty of the following…
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Once upon a time, Le Bar Lyonnais was a sexy hideaway beneath Le Bec-Fin. But that time has passed. Le Bec-Fin has given way to Avance. And beneath Avance is its bar—still clandestine, still sexy, but now modern rather than hung with blue velvet drapes and mirrors. The space shares the same theme as the dining room upstairs—black-walnut-topped bar and high tables—but downstairs, the gray walls and low ceilings combine for a darker, more intimate space, ideal for pre-dinner drinks or a late-night rendezvous. The drinks are creative and playfully named; “A Roll of Quarters in a Clutch Purse” and “See You Around the Bend” are among the most clever. Besides the signature cocktails, drinkers can peruse the long menu of liquors, wines and beers. Diners can order from the regular Avance à la carte menu or try one of the bar-only dishes, including the lamb burger—a two-handed sandwich featuring Border Springs Farm lamb topped with red onion marmalade and feta cheese. Ordered at medium-rare, this juicy burger teases at just what chef Justin Bogle has in store upstairs.
First appeared in the March, 2014 issue of Philadelphia magazine.
So remember when we told you about Fork’s Eli Kulp stepping in as a partner at a.kitchen and a.bar in Rittenhouse? Yeah, well it looks like Kulp has had time to look over the space, the set-up and the menu at a.kitchen and decide how he’d like to make his mark.
He’s going to do it by changing just about every single thing about the place.
Okay, maybe not every thing, but he’s certainly changing a lot of it. Like the concept, the basic operating gear of the line and the entire menu. Hell, even the PR people are calling it a “reinvention”.
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If you’ve spent any time at all in New York City, you’ve no doubt noticed these Department of Health letter grades stuck to the front door or window of every restaurant you pass by. And earlier this week, Per Se, one of the most expensive restaurants in New York, got some pretty awful press when it didn’t do so well on its inspection. Read more »
Right from the start, the crew at Avance knew two things about the downstairs bar at the former Le Bec Fin. One, it desperately needed a makeover so that everyone in the city who didn’t wish it was still 1987 would stop making fun of it. And two, it needed to have a really good burger or no one was going to take it seriously as a bar no matter what they did to the interior.
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All throughout the month of March, chef Chris Kearse is doing collaboration dinners at his East Passyunk BYO Will. Every Thursday, it’s a different chef, a different menu. The one thing that stays the same? the price: $70 for five courses.
He’s doing these dinners every Thursday night. And since today just happens to be Thursday, that means he’s doing one tonight–a collaboration with Townsend Wentz who has been very busy lately announcing the openings of new restaurants (most notably, his resurrection of the East Passyunk space that once housed Sophia’s).
It’s looking like a good party, and there are still some seats available. We’ve got the menu after the jump–and also a list of all the other dinners Will has on the books for this month of collaborations.
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In what appears to be a first-of-its-kind commercial endeavor, a South Jersey winery is selling wine aged on hops normally used for brewing beer. As of last week, Valenzano Winery in Burlington County has released the first of what may end up being a series of hopped Chardonnays, which are available for around $15 a bottle at South Jersey liquor stores like the Joe Canal’s chain and WineWorks in Medford.
Winemaker/homebrewer Michael Jones says as a hophead who works at a winery owned by a beer geek, the idea emerged–as ideas so often do–over pints.
“We were drinking some really good IPAs and we thought, ‘Why don’t we try putting hops in the wine?’” he recounts.
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