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Girard on Girard

  • Cuisine: ,
  • Alcohol: BYOB
  • Meals Served: Breakfast, Brunch
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: Tuesday through Friday: 7 a.m. to 3 p.m.; Saturday and Sunday: 9 a.m. to 3 p.m.

Latest About Girard on Girard

Girard on Girard Moving to Breakfast and Brunch Only

avocado-toast-girardJust in time for its first anniversary, Girard on Girard is shifting its concept to focus on daily breakfast and brunch only. The change goes into effect on Tuesday, December 1st and will feature a new menu as well as new hours.

The BYOB will open daily at 7 a.m., serving coffee, breakfast sandwiches, house-made pastries and morning specials.

Chef and owner Brian Oliveira says he’s “listened to what the neighborhood told us they wanted, which was a more casual place where they could relax, grab a coffee, and enjoy our popular brunch menu all week long.”

Brunch menu highlights »

Big Restaurant Chain Starts No-Tipping Policy

No more tipping at Joe's Crab Shack.

No more tipping at Joe’s Crab Shack.

When Fishtown restaurant Girard announced a no-tipping policy, it made national headlines — and started a conversation about whether a flat fee for servers could actually become the industry norm. It was even referenced on Saturday Night Live.

Now, a large, national chain has joined the no-tipping movement: Joe’s Crab Shack. Servers in 18 Joe’s restaurants will now earn wages starting at $14 per hour or higher, with better-performing servers earning more, according to the publication Restaurant Business. Read more »

A Review of Girard’s Actual Food

The menu at Girard

The menu at Girard

Girard, the restaurant made famous for its no-tipping policy, rarely gets press for the food it serves up. Adam Erace rectified this oversight in a review for City Paper, writing about what actually concerns people when they read restaurant reviews: the food.

It’s a shame the tipping situation has gotten the most publicity because Oliveira’s cooking is what should really be in the limelight. He can be heavy-handed with salt, but I really enjoyed what he cooked for me, beginning with a smart little avocado toast topped with grapefruit segments, wheels of watermelon radish, tarragon oil and Sichuan pepper.

Girard [City Paper]

Girard [Official]

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