- Neighborhood: Bella Vista
- 746 South 6th Street, Philadelphia, PA
- Phone: 267-455-0172
- Website | Facebook | Twitter
- Cuisine: Seafood
- Alcohol: BYOB
- Price: $$$
- Accepts Credit Cards: Yes
Last February, Chef Rob Marzinsky, formerly of Fitler Dining Room hosted a pop-up dinner before jetting off to Australia, Thailand and Vietnam. Well now he’s back and he’s taking what he learned abroad with Australian chef Ben Shewry to host a second pop-up.
Marzinsky is teaming up with chef and former co-worker, Palmer Marinelli to host the lunch and dinner pop-up, DemoTapes2 at Little Fish. The pop-up will run from Thursday, August 13th through Sunday, August 16th.
Palmer Marinelli has been spending his summer in the kitchen at the Diving Horse in Avalon. This September he’s going to be doing something a little more personal. On Monday, September 30th, the Pub & Kitchen vet is hosting a pop-up at Little Fish. Marinellis is calling the event Pink Rose after his grandmother. The menu will be inspired by restaurants in Puglia, Italy, the region his grandmother was from. The dinner begins with an antipasti which Marinelli describes as “an intense sprint of shared plates” followed by pasta, main course, cheese and dessert. Expect other extras like cocktails, digestives, coffee and even baked breakfast goods to take home for the next day.
The dinner is BYO and there will be two seatings at 6 p.m. and 8:30 p.m. The experience is $100 per person and includes gratuity. Reservations can be made by emailing PinkRosePopUp@gmail.com.
There’s the glitz and the glam, and then there’s the humble and the honest-to-goodness, the unaffected and the unassuming. To each his own, but I prefer the latter.
I get a kick out of the quirky buildings’ awkward seating arrangements and tiny menus—menus that need not say much, and food that says all too much; the chef-driven and food-focused holes, often orienting themselves in such a way that the preparer and prepared are shown off, experienced only through an intimate three-part channel between the chef, his food, and his guest. When done well, the following few weeks (or longer) will pale in comparison. That’s why the tasting menu is so important; it’s a facilitation of exchange between the hand of the cook and the consumed palate it feeds.
Some tasting menus you’ll find in places that don’t deserve them, and others are just a second menu to the main. Some are only available on weekdays, but there are those you can only take part in on a single day: Sunday, perhaps.