So we really can’t complain any more about the whole pumpkin beer thing because now, with a few leaves on the ground and the seasons actually changing, autumn beers finally seem appropriate. Or, if not appropriate, at least more appropriate than they were in, say, mid-August on a 90-degree night.
Anyway, Red Owl Tavern is blowing it out tonight with a Fall Equinox Tap Takeover featuring nothing but autumnal brews–pumpkin beers, ciders, even a pear wheat.
They actually tapped the six kegs of pumpkin beer at 10am this morning. So, if you've somehow been holding out this long against the overwhelming tide, this is your moment. Get over to the Red Owl and start drinking now.
And we've even got the tap list
As a way to put the final knife in the back of this wretched winter, the Red Owl Tavern is celebrating the Ides of March with a well-curated dark beer tap takeover. It starts tomorrow, Friday the 14th, and will run straight through the weekend with local and national craft beers at the bar.
So what will you be drinking? I’m so glad you asked. They’ve got Philadelphia Brewing’s Joe Porter for starters, Shawnee Black IPA, Founders Reserve Breakfast Stout, Southern Tier 2X Milk Stout and then Sly Fox Nihilist Imperial Stout to round out the list. So if you’re a fan of beers that drink like a meal–or if you really just need a drink or seven to get through this last terrible stretch of cold and ice–check ‘em out this weekend.
Red Owl Tavern [f8b8z]
Photo by Jim Graham
Craig LaBan’s Year in Bells came out last weekend. The annual feature includes some revisits to restaurants reviewed earlier and the announcement of a Chef of the Year award.
The Saint James in Ardmore, which was skewered a year ago in its initial review has now been upgraded to a single bell (hit-or-miss). Citron & Rose, which lost its partnership with Michael Solomonov and his Zahav team maintained its two-bells, based on the strength of new chef, Karen Nicolas.
Tiffin Bistro and Red Owl Tavern rounded out the revisites. Each managed to hang on to their one bell ratings but frankly, each sounded lucky to have done so.
Chef Eli Kulp, who came to Fork and High Street on Market from New York's Torrisi Italian Specialties was named Chef of the Year. LaBan said of Kulp's cooking, "his knack for unexpected combos and rustic techniques (offbeat pastas, fermenting, charcuterie) produced grand presentations like his whole-duck feast - a multi-part poultry masterpiece that was among the best birds (and meatballs) I've ever eaten."
Craig LaBan's Year in Bells [Philadelphia Inquirer]