- Neighborhood: Bella Vista
- 824 South 8th Street, Philadelphia, PA
- Phone: 267-687-1600
- Website | Facebook | Twitter
- Cuisine: American
- Price: $$
- Accepts Credit Cards: Yes
Leigh Maida, Brendan Hartranft and Brendan Kelly, the triumvirate behind Local 44, Strangelove’s and the upcoming Clarkville in West Philadelphia have just signed a lease for yet another new concept. The trio will be taking over the former Mildred at 8th and Christian in Bella Vista. They’re promising a “classic, back-to-basics menu a la Montreal,” that will of course offer craft beer but also wine on tap. The name is Coeur, French for “heart,” and it promises to be cozy, intimate and friendly. Hartranft says he wants the place to be the kind where “local couples frequent regularly and wind up saying to each other ‘Did you ever notice that we always go home and have sex whenever we eat there? Weird, right?'”
Coeur is aiming to open in September of 2015.
Times of London restaurant critic Giles Coren was in Philadelphia this spring filming his TV show Million Dollar Critic for Canada’s WNetwork. The show visited five Philadelphia restaurants in order for Coren to bestow one of them with his million dollar recommendation (because the review could be worth more than a million dollars in business).
Kanella is the sort of place I wish I could review every week: a buzzing local taverna on a lively city corner, people of all ages and ethnicities sitting at outside tables, simply decorated inside, full of laughter, friends and family, and charming staff serving a cuisine rooted deeply in a foreign culture rather than just ripping it off, with a deadly serious chef at the helm.
You know what’s awesome? Beer. Know what else? Prosciutto. Add in whiskey and Skittles and a man could live on not much else.
Which is why we’re already excited about Cured & Crafted–a celebration of the 50th Anniversary of the Consorzio del Prosciutto di Parma–coming to Philly on February 20, because it’s an event that’s basically all about drinking craft beer and eating as much prosciutto as possible.