- Neighborhood: West Philadelphia
- 4443 Spruce Street, Philadelphia, PA
- Cuisine: Italian
- Alcohol: BYOB
- Accepts Credit Cards: Yes
The long-time Rx (and for a short time, Rimedio) is poised for a comeback. Ross Scofield, a graduate of the Restaurant School at Walnut Hill and one-time neighbor to Rx will be taking over the space with his his good friend, Danielle Coulter (also a graduate of the Restaurant School). Together they are planning to reopen the restaurant as Rx The Farmacy.
Scofield, a Salem County New Jersey native has spent his last fifteen years cooking and most recently opened a restaurant in Connecticut, tells us to expect farm fresh foods, locally sourced to be the backbone of Rx The Farmacy’s menu. He refers to his style as “refined rustic.”
Scofield, who has recently returned to Philadelphia was disappointed to see the once bustling corner BYOB vacant and immediately set upon reinvigorating the neighborhood institution.
“Soon” is timeframe for the reopening.
Rimedio, the follow-up to Rx at 45th and Spruce is no more. And this Landlord and Tenant complaint has been attached to the window of the restaurant. The complaint accuses the restaurant of not paying rent since November of 2012 and looks to recover $11,240.47 in overdue rent, late fees and utilities.
“Thank you for calling the future Rimedio…”
That’s what the answering machine at Rimedio (now living in the former West Philly home of Rx at 45th and Spruce) has been saying for a while now. But in a couple days, the new restaurant will have to change that message because, come Friday, Rimedio will be soft-opening under the command of Dan Freeman (ex of Bistro 7, and L’Oca).
Freeman will be doing modern Northern Italian cuisine in the newly re-habbed space. Think diver scallops over garlic fava beans, but touched with a hit of bacon foam and olive oil powder. Or risotto zafferano with butter-poached langoustines. He’s got house-made pasta on the board, a lamb shank with mustard greens and a black currant / lamb demi, hanger steak crusted with sourdough pretzels and served with black truffle oil.