- Neighborhood: South Street
- 119 South Street, Philadelphia, PA
- Phone: 215-418-0600
- Website | Facebook | Twitter
- Cuisine: Seafood
- Price: $$
- Accepts Credit Cards: Yes
Not sure if this is going to come as a surprise to anyone, but it looks like Headhouse Crab & Oyster Co. is just about ready to pack it in.
The Insider is reporting that David Ralic (who opened this spot at 117 South Street as a steakhouse called Ralic’s On South, but then quickly changed course after opening, re-branding it as a seafood joint and bringing in Mike Stollenwerk to oversee the kitchen) is saying that Headhouse Crab & Oyster will be going dark some time in the next couple weeks.
The good news? All the liquor and beer behind the bar is being discounted 50% until everything is gone.
Headhouse Crab & Oyster Co. To Close [Insider]
On Saturday afternoon South Street hosted its third annual Dog Days of Summer Cook-Off, an afternoon of hot dog-eating and beer drinking under the historic Headhouse Market building. By all accounts it was the best-attended Dog Days of Summer event so far. Folks were standing in lines 20- to 30-deep to munch on wieners served up by local joints like Hot Diggity, Brauhaus Schmitz, Serrano, and more.
At the same time, there were a few contests going on—one for the local restaurants serving hot dogs that afternoon, and a topping contest for Philly amateur cooks. Here’s the list of wieners, I mean winners:
1st Place: Chef Michael Stollenwerk of Headhouse Crab & Oyster
Hot Dog: “The Sea Dog” with Sabrett’s hot dog, spicy pepper relish, crab salad, split-top bun, and a splash of Old Bay.
2nd Place: Chef Nick Mezzina of Misconduct Tavern
Hot Dog: “Sriracha Pork Dog” with sweet Sichuan chilli.
3rd Place: Chef Keith Garabedien of Hot Diggity
Hot Dog: “Corn Salsa Dog” with fire-roasted corn, 1732 meats, paprika-bacon salsa, radish tortillas and cilantro.
Amateur Toppings Winners
1st Place: Lily Vamberi
Hot Dog: “Dickmom Dog” with Elixr Coffee BBQ sauce, Kenzinger battered onion strings, roasted long hot relish.
2nd Place: Brant Williams
Hot Dog: “Pho-natic Dog” with pho beef bullion paste, mung bean sprouts, cilantro, Thai basil, thinly sliced jalapenos, lime hoisin.
3rd Place: Gabrierl Raab
Hot Dog: “Tova Dog” with amba Sauce, pickled vegetables, falafel crunch
Chefs Ricardo Rodriguez & Anthony Santiti Jr of Bistro Romano
Hot Dog: “Scala Duck Ragu” with grilled romaine, shaved parmigiano-reggiano, pancetta.
This Saturday, July 19th, the 3rd Annual Dog Days of Summer Cook-Off is back and bigger than ever. Last year’s event featured 11 restaurants and food trucks, and this year’s will feature 20. The judges’ decision will be much more difficult and as a visitor, your stomach will be much more full.
Starting at 1 p.m., guests are welcome to sample the hot dogs, enjoy craft beer from Victory Brewing Company, jam out to live music and even vote for their favorite dog of the day. General admission is free, but food/drinks tickets cost $10 for 4 and $30 for 15. Or, if you’re looking for that VIP treatment, spend $30 and get early access at noon, a VIP gift, and 20 food/drink tickets. Proceeds will go to the preservation of the Headhouse Square Shambles. To purchase tickets, click here.