- Neighborhood: South Philadelphia
- 1800 Federal Street, Philadelphia, PA
- Phone: 215-334-2337
- Website | Facebook | Twitter
- Cuisine: Gastropub
- Price: $$
- Accepts Credit Cards: Yes
It appears that this year’s supply of Russian River Pliny the Younger has just about run dry. Philly Tap Finder’s last published tapping happened just a few hours ago. But since this is Philadelphia, our taps certainly haven’t run dry of great and in several cases, rare beer.
Bishop’s Collar, which poured the city’s last known keg of Pliny still has plenty of great IPAs pouring and is worth a trip today. The Sidecar’s monthly High Gravity Night is also tonight and includes high alcohol favorites like Bear Republic Apex, Bell’s Hopslam and Mikkeller Monk’s Elixr.
Marcos Espinoza and his merry crew of weirdos from Side Project Jerky are throwing themselves a beef jerky bake sale on Saturday, March 22nd at American Sardine Bar. No crappy cupcakes, no misshapen Rice Krispies treats that smell like cigarette smoke, just good, All-American beef jerky.
Side Project is bringing in the talents of four local chefs–Scott Schroeder, Eli Collins, Jonathan Adams and Jeremy Nolen–who will each be doing a one-time-only jerky flavor that will be for sale (by the piece or by the ounce) solely at this event. Oh, and Sixpoint will be on hand for beer pairings. And all of the normal flavors of Side Project jerky will also be for sale (like they are every day at the Foobooz Store, hint hint).
And if you want to feel good about yourself while you’re stuffing your snack hole full of cured meat products, dig this: All proceeds from the Beef Jerky Bake Sale will be donated to Fresh Palates to Palettes–a local art program run by Deva Watson.
So mark your calendars: Beef jerky and beer, Saturday, March 22nd at American Sardine Bar. Come hungry, bring your wallets and we'll see you all there.
Side Project Jerky [Official]
Tomorrow, Thursday, January 30th, Scott Schroeder and American Sardine Bar are once again playing host to David Katz and his Mémé fried chicken.
The dish was a popular once-a-week lunchtime treat when Katz owned Meme at 22nd and Spruce. Tomorrow, Katz will be back in the kitchen, cooking up his fried chicken and biscuits. Lunch starts at 11 a.m. and the High Life is already on ice. completely sold out last time they hosted the pop-up.