Bluebird Distilling Coming to Phoenixville

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This May, Bluebird Distilling is coming to Phoenixville. Bluebird will produce small-batch whiskey, bourbon, vodka and gin from grain-to-glass in the 5,000 square-foot space at 100 Bridge Street. Beginning in April, owner Jared Adkins hopes to start making the spirits and by opening day will have his un-aged liquors ready to serve, including white rye whiskey, gin and vodka.

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Brewer’s Plate Tickets Are on Sale Now

brewers-plate-2015The Brewer’s Plate is set for Sunday, March 8th at the Kimmel Center. Brewer’s Plate is always one of the best beer events of the year. In its eleventh year, the event pairs local restaurants with local beers and it benefits Fair Food.

More than forty restaurants have already signed up including newbies to Brewer’s Plate like; Olde Bar, High Street on Market, 2nd Story Brewing and Wynridge Farms.

Tickets are now on sale, and VIP tickets are almost completely sold out. VIP tickets get early access, a souvenir glass and exclusive VIP only treats.

The Brewer’s Plate [Official]

 

Jake’s Sandwich Board Extends Hours To 3 am

image001Calling all University City students: now you can cure those late night munchies with Jake’s after-midnight breakfast sandwiches.

Jake’s Sandwich Board is extending their hours on Friday and Saturday nights until 3 am. After midnight, they will offer a special late-night menu of breakfast sammies, including bacon and eggs with a sriracha ketchup spread, topped with cheddar and provolone cheese and hash browns or brisket and eggs topped with cheese and french fries.

Sounds like the perfect meal to end a sloppy night, right?

The sandwich prices range from $8.25 to $9.25. Jake’s University City is located at 125 South 40th Street.

Jake’s Sandwich Board

A Summer Barbecue In February

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Okay, so this whole snow thing is getting old already. And the cold? Tired of it.

Apparently, so are George and Jennifer Sabatino, because they’re bringing in their buddy Scott Schroeder and the three of them are throwing a backyard, 4th of July-style barbecue at Aldine on February 2nd.

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Here’s What’s #OpenInPHL

We coined the #OpenInPHL hashtag back when Hurricane Irene was drenching us in 2011. We thought it would be an interesting social media experiment and useful tool for people looking to splash their way to a local bar.

Today, businesses take to the hashtag without prompting, telling everyone when and where they can go to avoid cabin fever.

And as the big snow storm closes in, here’s what’s #OpenInPHL.

Here’s what’s #OpenInPHL »

On Anonymity: Jonathan Gold Takes Off The Mask

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So Jonathan Gold, Pulitzer Prize-winning restaurant critic for the L.A. Times, has gone public. Shown his face. Done all the things that a critic does when he (or she) decides that playing the cat-and-mouse game is no longer worth it. He wrote a big piece in this weekend’s paper explaining his decision, saying, among other things:

“My tribe’s tastes include odd seafood, obscure white wines from the bottom of the list and the dodgier bits of the animal. (Barbara Kafka, a great cookbook writer and former restaurant consultant, used to devise what she called “critic bait,” eel terrines or pig-nose dishes that existed solely to be reviewed.) We will never send back a plate of food, but we are quick to point out a corked bottle of wine. If you address us by the name we have reserved under, it will take us a moment to realize you are talking to us. We know how to pronounce mille-feuille. We ask about the provenance of the sea urchin. Our habits are as predictable as those of mating owls.”

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Because Drinking In A NASA Centrifuge Is Just An Awesome Idea

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On February 28, you have a chance to attend what may be the first beer festival held inside a former NASA training facility. Fermented Productions is organizing a festival of beer, wine, spirits and food at The Fuge, a catering venue and aeronautics museum in Warminster, Bucks County, that used to train every American astronaut embarking on a lunar mission. The room is entirely round, and attendees can visit the centrifuge simulator. Which is just cool.

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The Food at South Bowl

south-bowl-purple-940Jennifer Choplin will be co-sous chef at South Bowl when it opens (soonish?) in South Philadelphia. Choplin, who has been in the kitchen at many Philadelphia restaurants/bars including Dock Street, Taproom on 19th, SoWe and others will be working with chef Todd Goldman, who is the chef at North Bowl and co-sous, Mark McQuown.

Choplin dishes to Food Junkets about her career and what we can expect from the kitchen at South Bowl. Namely, pizza, tots, burgers and something for young and old.

Get more dirt on the menu at Food Junkets.

Interview: Jennifer Choplin Talks about Her Move to South Bowl Philly, Her Pizza Education [Food Junkets]

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