Every year, Morgan’s Pier plucks a big-named chef from the Philadelphia restaurant scene to head its kitchen for its 6-month season. In 2016, it was Jim Burke; 2015 was Nick Elmi and before that, David Gilbert (Koo Zee Doo), George Sabatino (Aldine) and David Katz. And every year, it’s a treat to see how each chef rethinks the “backyard barbecue” concept — always the theme of the Morgan’s Pier’s menu.
So when Helm’s chef-owner Kevin D’Egidio confirmed with me today that it would be he and his co-chef-owner Mike Griffiths running the show in 2017, I was curious as to how the two chefs might incorporate their kitchen ideals into the massive machine that is the Morgan’s Pier kitchen. The two worked, almost exclusively, in small kitchens for the better parts of their careers.
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South Helm’s doors are now open
The awaited sequel to Helm officially opened its doors on June 3rd.
Located at 100 Morris Street, South Helm is Michael Griffiths’s and Kevin D’Egidio’s second restaurant. General manager of Helm, Justin Manne, will also be heading up operations at South Helm. The team opened Helm just over a year ago, and they are on a roll.
A preview of their menu posted on Instagram teases at the dishes they will be offering and tops out at $14. Just like Helm, the menu will rotate and change week to week with farm-to-table specials. Griffiths said not to expect anything over $16 on the menu.
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South Helm is coming along.
Michael Griffiths and Kevin D’Egidio, the guys behind the highly acclaimed Helm BYOB surprised many when they announced that they were opening their second location, less than a year after they opened their first restaurant in Kensington. And yesterday they posted a surprising photo on Instagram. The new spot, South Helm at 100 Morris Street is shaping up quite nicely.
Griffiths told us last month that South Helm was hoping to open in April and it looks like they’re right on schedule.
South Helm [Foobooz]