Though the staples on Vernick‘s menu are never to be overlooked (here’s dreaming of you, crispy potatoes & shishito peppers), the new seasonal additions are worth a meal (or two, or three) all on their own.
Center City may not have gotten a PHS Beer Garden this year, but beginning July 1st, Teddy Sourias, owner of BRU Craft & Wurst, U-Bahn and Finn McCools is opening Uptown Beer Garden in the JFK Boulevard courtyard of the BNY Mellon Bank Building on the 1700 block of JFK.
The pop-up will feature 9,000 square feet of outdoor space for up to 500 people, picnic tables, granite benches, tree slab communal tables and a 35-foot long bar.
A portion of proceeds from Uptown Beer Garden will be donated to Philadelphia Animal Welfare Association (PAWS), including PAWS’s KATO (Kitty At The Office) program.
The July issue of Philadelphia magazine is all about selfies. Particularly, Philadelphians taking photos of themselves. Check out the local food and drink pros who obliged with their candid shots.
Following a year of pop-up bagel days at Pizzeria Beddia (recently named as possessing the best pizza in the United States, which has nothing at all to do with bagels, but we’re gonna keep reminding you anyway), Fishtown’s favorite bagel boys from Philly Style Bagels are in the home stretch of an Indiegogo campaign that will help outfit their new, permanent bake space.
Yes, you read that right. They’ve secured a location right on Palmer Park, but with just a few days left they’re still about $7k shy of the $20,000 they’ll need to buy their own oven, even larger than the one they’ve been using at Beddia, and keep the bagels rolling out hot, fresh, and at reasonable prices.
When we were young cooks, none of us could ever stand still.
Work — 12 or 14 or 16 hours. White jackets and checked pants; prep and then more prep and then the first hit, the dinner rush, the long, slow glide toward wipe-down. Crews rolled out the back doors of restaurants, converged on the nearest bars for first drinks, then moved on — looking for salty things and fried things and sushi and pho and flat, floppy slices and weed. We were perpetually unsatisfied, a whole knot of us growing antsy and weird if we spent more than 45 minutes in any one place, because no matter where we were, there was always the chance of something better waiting right next door.
Even in this Yankee city, barbecue is a summertime staple. And while any dilettante can find good ribs in Philly these days (and brisket, too), a truly great barbecue joint should be judged by how it handles dishes other than the main attraction. Here’s a brief guide to going deeper at the region’s best barbecue spots. Read more »
It’s as if the Supreme Court timed things on purpose, because it’s not just the sidewalks of the Gayborhood and your Facebook feed that are going to be filled with rainbows this weekend. Celebrate marriage equality at your local farmer’s market this weekend with the honest-to-goodness rainbow of color (see what I did there?) you’ll find in the brand new market additions for the week.
Like their french fried cousin, tater tots are the ultimate comfort food. Little did we know, however, that tots are also the base around which creativity can flourish. Yes, if you can make a crispy-yet-fluffy tot, you may be able to take a burger to perfection. But why not let tots take center stage some of the time?
North Bowl gets it, which is why they are hosting their 2nd Annual Tot Chef Competition on Saturday August 1st. Think you can make a great tot? Now’s the time to prove it.
Chef Bobby Saritsoglou is making some menu changes for summer at Opa and the Drury Beer Garden. Drury gets a full new menu and Opa has new lunch options. Drury’s offerings are classic beer garden food: we’re talking burgers, fries, corn dogs and a pork belly sandwich with greens and sharp cheese that sounds delicious. Opa has several seasonal salads along with the Greek classics like gyros, Greek omelets and souvlakia.