- Neighborhood: South Street
- 604 South Street, Philadelphia, PA
- Phone: 215-925-3001
- Website | Facebook | Twitter
- Cuisine: American
- Price: $$$$
- Accepts Credit Cards: Yes
TONIGHT IT BEGINS!!! Weds city wide spec! your choice of Ramen, Kenzinger Beer and a glass of Sake: $15, all night long
— SerpicoOnSouth (@SerpicoOnSouth) November 19, 2014
Number one, this is a great deal. Number two, it’s awesome that it’s coming from a place like Serpico because it’s exactly the kind of thing that might get more people into Serpico who wouldn’t otherwise give the place a shot. Number three, while gimmicky Citywide-type-objects (and particularly those that cost more than a few bucks) are not generally my cup of tea (or Jim Beam), this one, especially with its ramen kicker, seems like a pretty sweet way to get folks through the door on a cold Wednesday night.
Peter Serpico just tweeted out this snap of the newest menu at Serpico on South Street. There are some classics on there (the corn ravioli, the lamb ribs), but I like seeing those two kinds of ramen. And the $9 pig’s head? That alone is enough to make me want to get back for another dinner. It’s been too long.
Serpico is also saying that they’re doing five specials tonight. And there’s always the tasting menu, too.
When Serpico first opened on South Street, one of the main draws was the big, open kitchen and the man himself — Peter Serpico, late of the famous Momofuku empire, standing right there making dinner for you. The most popular seats in the house were the ones snugged right up against the counter behind which Serpico did his work.
Zahav has never wanted for trade, but when Michael Solomonov started running his Kitchen Counter dinners, people went bonkers. Fork’s cooks work right out in the open, filling the dining room with excitement that goes far beyond the drama of plates being walked across the floor. Petruce et al., Vernick, Cheu — they all let you sit within poking distance of the cooks. At Volvér, the kitchen isn’t just open to view; it’s integral to the layout of the dining room. Customers are told (repeatedly) to go up to the pass and watch the chefs working. To ask questions.