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Petruce et al

  • Cuisine: ,
  • Alcohol: Full Bar
  • Meals Served: Dinner, Lunch
  • Accepts Credit Cards: Yes
  • Hours: Lunch: Thursday through Saturday: 11:30am-3pm; Dinner: Tuesday through Thursday 5 - 10pm; Friday & Saturday 5 - 11pm; Sunday 5 - 10pm

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Restaurant Review: Petruce et al

Latest About Petruce et al

Pizza Is (Finally) On The Menu At Petruce et al


Back in 2013, back when Justin and Jonathan Petruce had just signed a lease for their Walnut Street restaurant, the p-word (one that isn’t their last name) got thrown around a lot.

“So the place is going to have a wood-fired oven?”


“And Jonathan Petruce staged at a pizzeria in Naples?”


“So there’s gonna be pizza at Petruce, right?”

“Well, no...”

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Pig Feast at Petruce et al

Nobody burns wood more deliciously than Justin and Jonathan Petruce. Whether they’re cranking the height-adjustable grates of an Argentine-style grill to give lamb breasts a BBQ-like bark or roasting carrots for a dynamite cooked/pickled/raw salad, they coax intense depth from everything the flames lick. And Tim Kweeder’s wine list is the next best thing to a motorcycle tour of the gnarliest garagistes from Spain to Slovenia.   1121 Walnut Street, Midtown Village, 267-225-8232. Photo by Neal Santos

Photo by Neal Santos

This Sunday, August 16th,Petruce et al is hosting Little Pig 3.0, a summer pig feast featuring a wood oven roasted heritage pig.

The casual event is $45 per person and is served family style from the restaurant’s open kitchen, the dining area reconfigured into communal tables. Local vegetables, supplied by The Fields Edge Research Farm in Lancaster, will accompany the roasted pig. Each guest will also receive a can of the chefs’ favorite beer.

Best of Philly winner Tim Kweeder will showing he can rock the DJ booth as well as the wine rack.

The dinner begins at 6 p.m. and will be served on a first come, first served basis.

Petruce et al [Foobooz]

Tonight: Try Pennsylvania’s First Bourbon

whiskeyv3Wigle Whiskey is bringing bourbon back to Philly, and they’re doing it tonight.

The company, aiming to champion the customs of the rebellious, Prohibition-Era distillers, makes their whiskey the traditional way with copper pots and local ingredients in Pittsburgh–the historic epicenter of American whiskey-making. At the height of whiskey production in the 18th and 19th centuries, there were over 4,000 distilleries in Western Pennsylvania alone. Today there are… Well, let’s just say that there are a lot fewer. But Wigle is one of them, and tonight they’re going to do us a favor.

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