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Cinder

  • Cuisine: , ,
  • Alcohol: Beer, Full Bar
  • Meals Served: Brunch, Dinner, Lunch
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: Monday through Friday: 11 am to 2 am; Saturday and Sunday: 10:30 am to 2 am

Latest About Cinder

Jonathan Petruce Has A New Gig

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“I don’t have an official title,” Jonathan Petruce told me when I got him on the phone after yesterday’s review of Cinder went up. “I don’t really have a restaurant either…”

But what the former Cinder chef does have is a new job with Michael Schulson‘s restaurant group. He got it on Wednesday, he tells me. And he hasn’t even really started yet. But he knows one thing: “[Schulson] wants his places to be as close to perfect as possible. And I’m there to help him implement that.”

He chuckles.

“I guess.”

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Aiming For The Middle: Cinder Reviewed

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I go to Cinder on a gray afternoon, looking for comfort and distraction, and find it at the bar—two giant TVs showing football on one side, talking heads silently shouting about sports on the other. It’s quiet because I’m there between services—too late for lunch and too early for a meal to reasonably be called dinner—but I’m not alone. A two-top in the corner is occupied, as are a couple tables on the floor. At the bar, some beer nerds are taking advantage of owner Teddy Sourias’s unapologetic ode to the newest retro-fad among drinkers: cider. Sourias already has BRU, which focuses on beer and sausages, U-Bahn (his Berlin-subway-theme bar) and Uptown Beer Garden (which, obviously, is a sushi bar). In other words, he’s got beer covered and has always put together good lists of interesting brews, generally braced by the things people like to eat while drinking.

Cinder falls solidly inside that bull’s-eye. Everything about it, from the highly polished bar and hi-top tables to the orange glow coming from the mouth of the big oven in the open kitchen, speaks to this moment in Philadelphia’s edible history. It’s an efficient and highly designed concept restaurant masquerading as a neighborhood bar and aiming for that sweet spot of two-notches-better-than-you-expect—the benchmark level of acceptable quality in Philly these days.

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