Aldine Is Celebrating Year One with a Halloween Party

The Sabatinos dogs at Aldine | Photo by  Emily Teel

The Sabatinos dogs on the wall at Aldine | Photo by Emily Teel

George and Jennifer Sabatino’s Aldine turns one this Wednesday, October 28th. The Sabatinos are throwing an Anniversary/Halloween party to celebrate. Instead of sit-down dinner service, for $35 guests can enjoy an unlimited buffet of selections from Aldine’s fall menu. Among the dishes offered:

  • Potato and leek croquettes with herb aioli
  • Chicken liver mousse on focaccia with sweet and sour red onions
  • Roasted baby carrots with sour cherries and almonds
  • Squash tartine served on house made grilled bread

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Drinking Seasonally: Cool-Weather Cocktails In Philly

Fall Cocktails at Heritage | Photo via Heritage

Fall Cocktails at Heritage | Photo via Heritage

A man can’t live on gin and tonic alone.

Well, he can, I suppose. And god knows I try. But the changing seasons here don’t just affect what’s for dinner at Philly’s better bars and restaurants, they also mean changes to cocktail lists across the city. We poked around a little bit, and here’s what we found: Almost a dozen cool-weather cocktails that you should be drinking this weekend.

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Tired Hands and Aldine Deepen Relationship


Scentless and Senseless, a beer inspired by Tired Hands resident musician, Mike Lorenz. Available at Aldine.

Aldine and Tired Hands Brewing Company are deepening their relationship. George and Jennifer Sabatino’s restaurant has featured beers from the Ardmore brewery in the past but now they are offering especially rare Tired Hands brews. The beers are available via 500 milliliter bottles and 10-ounce pours. These are the beers that create hours long lines outside the Ardmore brewery. But now limited quantities will be exclusively available at Aldine at 19th and Chestnut.

Because the beers are of limited edition, the selection will change.

These are the first beers available »

Look Who’s Coming to Dinner at Aldine

aldine pig

Pasture raised pig in the woods by Jen Sabatino’s family.

Aldine chef George Sabatino received this heritage breed, Mulefoot pig from Alafia River Heritage Farms in Florida. The farm is owned by his wife and Aldine co-owner Jennifer Sabatino’s family. The pig, which was raised in the woods on the family farm, was then slaughtered and sent up north as a gift to Aldine and the Sabatinos.

The pig arrived yesterday and George got to butchering the animal, and will be featuring it in a number of dishes on Aldine’s menu as soon as this weekend. Sabatino also plans on turning some of the 250 pounds of pork into sausage, charcuterie and other fun stuff.

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About Last Night: The One Where No One Saw Strange Brew, But At Least We Had Tiny Sombreros


Thinking caps that guests wore for trivia rounds, and Jason wore for fun.

It is imperative that you do the following tonight: crack open a beer, introduce your backside to the couch, and put on Strange Brew. Do not pass go.

Now that that’s out of the way, let’s talk about last Wednesday. The event was Open Stove XXXIX, themed (you could say loosely) around Beer Week, steak houses, and a little bit of Fireball. And teeny, tiny sombreros.

In what is turning into a recurrent nightmare for Jason during the trivia portion of our Open Stove events, no one had seen Strange Brew (recall the Barfly incident). Prepared for disappointment this time, however, we came armed with thinking caps and more than enough alcohol to ensure that even those who hadn’t seen the movie would, by the end of the night, almost believe they had.

Click through for all the laughter, tears and tiny hats. Yeah, we have pictures. Lots and lots of pictures.

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Free Cocktail Event Tonight (Which Means Free Booze, So Pay Attention)

MixMixWhatever plans you had, cancel them. Because if you like alcohol and hate spending money, we have the perfect event for you.

Tonight, from 5pm-7pm on the lower level of the Shops At Comcast (1701 JFK Blvd), there’s going to be a Mixology Mixer–which basically means a competition-slash-cocktail-demonstration which will have some of the best bartenders in the city putting together spring cocktails which you, as a value-conscious cocktail enthusiast, will then judge. You get to vote for your favorite (via social media so, you know, it’s all modern-y), and the best bartender wins… I dunno. Bragging rights or whatever.

The important takeaway here is that there are going to be cocktails, that the event is open to the public, and that it’s free.

Wait, did you say free cocktails?

Aldine Debuts New Menu Format

Poached Mussels with English Peas, Shaved Radish and Vinaigrette

Poached Mussels with English Peas, Shaved Radish and Vinaigrette | Photo via Aldine

When I heard that Aldine was changing its menu format, I thought maybe that meant the menu would no longer feature stupid colons in between ingredients (like sorry but,”sugar snap peas : pickled chili : smoked almond milk : rhubarb,” just does not look right). But alas, that was too much to hope for. Instead, Aldine is abandoning its unique tasting menu, which was divided into either the “omnivore” or “herbivore” menu, in favor of a more traditional format.

Chef and owner George Sabatino’s new menu is divided into first, second and third courses. First courses are either served cool or room temperature, second courses are slightly larger and served warm, and third courses are really the bigger main courses.

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The Gastronaut: It Gets Better

MO-gastronaut-032015-400-kagan-mcleodI was at Aldine for dinner on opening night, and it was awful.

Of all the dishes set before me, I only found two of them appetizing enough to finish, and with another one, I had to pull the old Oh look, some of it fell on the floor trick just to make it appear as though I’d taken more than one bite.

But it’s okay. Don’t worry. Aldine got better.

I ate at Sbraga years ago, shortly after it opened. It was one of the most talked-about restaurants in the city, but not all the talk was good. And, frankly, neither was dinner. It was gimmicky, too clever, muddled in a way that I think was supposed to feel casual and fun but didn’t.

But Sbraga got better, too. Read more »

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