In its almost-nine years on the corner of 20th and Lombard, Pub & Kitchen co-owners Dan Clark and Ed Hackett only hired two executive chefs, which, in the restaurant world, is quite a feat. It opened in 2008 with Jonathan Adams, who, at the time, was one of Philly’s top young chef prospects. A menu of big-deal burgers and beer-friendly eats laid the gastropub-ish groundwork for Eli Collins who took over five years later (Adams left to grow his now-booming coffee roasting company, Rival Bros.). Over the ensuing four years, Collins elevated P&K’s kitchen to new heights — still keeping to the P&K model (casual, designed with the neighborhood in mind), but keeping the menus current and refined as well.
Collins is moving on from the Rittenhouse icon (more on that soon), and Steven Eckerd — a familiar name in the Philly dining world — will take his place.
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Wm. Mulherin’s Sons | Photo by Ted Nghiem
So this is it.
After months of research, weeks of debate and a whole year of waiting, we finally have this year’s ranked list of the 50 Best Bars In Philadelphia.
Because Philly is one of the greatest drinking cities on Earth, it’s also home to an unusually high concentration of experts in the elbow-bending arts. This year we’ve again turned to the best of them–writers and editors, rummies and winos, industry pros and enthusiastic amateurs–and asked them where they go when there’s drinking to be done. We tallied their votes and cast our own and all to bring you this: our always controversial, always surprising (and absolutely accurate) ranking of the 50 best bars in the region.
So let’s get drinking, shall we? And we can start at …
Pub & Kitchen rolls out a new happy hour menu starting tonight. The deals include $20 bottles of rosé wine, $5 You Call It Old Fashioneds (choose mezcal, whiskey or rum) and P&K Pils made exclusively for Pub & Kitchen by New Belgium.
The Kitchen in Pub & Kitchen gets into the act with a $10 cheese plate, half-priced oysters and P&K’s “Almost Famous Happy Hour Burger” for $7.95. The burger is a changeup from the Pub’s regular burger. For happy hour, chef Eli Collins is topping the burger with caramelized onions, jalapeño queso, pickle slaw and serving it on a sesame brioche.
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