- Neighborhood: Midtown Village
- 1311 Sansom Street, Philadelphia, PA
- Phone: 215-545-0170
- Website | Facebook | Twitter
- Cuisine: Greek
- Price: $$$
- Accepts Credit Cards: Yes
Drury Beer Garden will celebrate its third anniversary with a spit roast this Saturday, July 25th from 12-5 pm. Head over to the beer garden to enjoy complimentary spit roasted pig and organic chicken from chef Bobby Saritsoglou. If that’s not your thing, the full menu will also be available. Oskar Blues Brewery joins in on the celebration as well; they’ll offer Dale’s Pale Ale and Mamma’s Little Yella Pils in cans along with Old Chub Nitro and Pinner Throwback IPA on draft.
We’ve got a feeling Drury will have a lot to celebrate this weekend. Check out our new Best Of Philly issue to see why.
Drury Beer Garden [Foobooz]
Chef Bobby Saritsoglou is making some menu changes for summer at Opa and the Drury Beer Garden. Drury gets a full new menu and Opa has new lunch options. Drury’s offerings are classic beer garden food: we’re talking burgers, fries, corn dogs and a pork belly sandwich with greens and sharp cheese that sounds delicious. Opa has several seasonal salads along with the Greek classics like gyros, Greek omelets and souvlakia.
Adam Erace was already a fan of Bobby Saritsoglou’s cooking from Saritsoglou’s time at Santucci’s. There, Erace realized the pizzeria was also a really good neighborhood BYOB. Now Saritsoglou is cooking Greek food at Opa and Erace says the Midtown Village spot is now a “great restaurant.”
[M]eat was where Saritsoglou really shined, whether in the bite-sized dolmades, smoky charred grape-leaf bundles rolled around aggressively spiced keftedes that positively quivered with juiciness, or the shareable Meat Board, a carnivore’s playground that shortly will become a new must-have dish in Philadelphia. Inspired by Greece’s kebab-and-beer psistaria, this scene co-starred four perfectly cooked proteins on a butcher-block backdrop: oregano-rubbed chicken so moist, the word “confit” hardly does it justice; uncased pork-and-beef soutzoukakiasausages shot through with woodsy za’atar; a take on loukaniko, a true sausage deeply perfumed with orange zest and fennel seed; and bifteki, which was like the most unearthly delicious burger patty you’ve ever eaten. The bifteki sat on a thick slice of tomato, a king on a scarlet cushion. I cut into the crunchy caramelized crust of the pan-fried 80/20 beef patty (a light dredge in flour is the key), revealing a glistening interior as red as the fruit it sat upon.