Dock Street is throwing a party tonight for their first Dock Street Spirits brand, Vicio mezcal, and they’re doing it at Alla Spina.
Vicio is their first “exploratory” spirit, described as a smokey agave liquor. It will be paired with a special Alla Spina menu of Italian bar snacks, and there’ll also be a featured beer cocktail, combining Vicio Mezcal and Dock Street’s Caliente Golden Ale, brewed with agave and chile peppers. The tasting begins at 4:30 p.m. and ends at 7 p.m.
Dock Street Spirits [Official]
This Saturday, July 19th, the 3rd Annual Dog Days of Summer Cook-Off is back and bigger than ever. Last year’s event featured 11 restaurants and food trucks, and this year’s will feature 20. The judges’ decision will be much more difficult and as a visitor, your stomach will be much more full.
Starting at 1 p.m., guests are welcome to sample the hot dogs, enjoy craft beer from Victory Brewing Company, jam out to live music and even vote for their favorite dog of the day. General admission is free, but food/drinks tickets cost $10 for 4 and $30 for 15. Or, if you’re looking for that VIP treatment, spend $30 and get early access at noon, a VIP gift, and 20 food/drink tickets. Proceeds will go to the preservation of the Headhouse Square Shambles. To purchase tickets, click here.
Check out the participants »
We celebrated our 25th Open Stove event last night, and the festivities started off with Jason saying, “I’m going to do everything in my power to piss off Lily tonight.”
Now, the Open Stoves previous to last night’s have all been very fun and exciting–the talent was always there, and everyone was guaranteed to leave feeling full, drunk, and satisfied. But last night, something was different. Maybe there was something in the water.
Or maybe it was all the vodka…
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Photo by Michael Gruber
Alla Spina is kicking of its third annual “Saisonale” event. Marc Vetri’s gastropub will dedicate more than half of their twenty taps to farmhouse ales this week. Expect everything from Saison Dupont to Victory Swing Session.
Check out the saisons that will be tapped now through April 20th.
The full list »
Kevin Sbraga does it with his crews. We do it every month at COOK with our Foobooz Open Stove Nights. And now Vetri is getting in on the culinary face-off action with another cage match dinner at Alla Spina.
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What better way to kick off Philly Wine Week than with Georges Perrier opening a bottle of champagne with a sabre. And that’s exactly how Philadelphia’s first ever wine week started.
Today sees more fun as Jet Wine Bar kicks off its local lunch and local wine series. All week, Alla Spina is pouring Karamoor Estates wine on tap. This evening they’ll have Kevin Robinson from Karamoor in the building from 5 to 6:30 p.m.
$20 lobster and wine combo »
Philadelphia’s first ever Wine Week is set to begin this Sunday, March 23rd. The eight day affair promises seasoned cork dorks and enthusiastic novices exciting events at a wide range of budgets.
Daily highlights »
As if any of us need more reasons to get out drinking (and eating) this weekend, Alla Spina is launching a special, Sundays-only family-style prix fixe menu that they’re calling “Suds & Grub.” It’s three courses for $35, chosen off a menu with two choices for each course–like fried Virginia oysters or veal bone marrow with mushroom marmalade, and roasted swordfish with cannelini bean ragu or bacon-stuffed Berkshire pork loin. Dessert? No choices there. You get what you get. But considering that what you get is a roasted apple and mascarpone napoleon, I don’t think anyone’s gonna be crying.
The menu also comes with a $15 beer pairing (one with each course, carefully chosen by the Alla Spina crew), or a beer flight for just $9. And the whole thing kicks off this Sunday.
Alla Spina [f8b8z]
Alla Spina hosts a Culinary Cage Match | Photo by Michael Gruber
On Wednesday, February 26th Alla Spina is hosting a “Culinary Cage Match” featuring Osteria’s Brad Daniels and Jeff Michaud versus Ned Maddock and Brad Spence of Amis.
The chefs will each be given four ingredients and tasked with coming up with a four-course meal that will featured one of the challenge ingredients in each course. The dinner is open to the public (maxes out at 20) and costs $65, including beverage pairings. The diners will also get to vote in order to determine the winning chef.
Call Alla Spina for reservations, 215-600-0017.
Alla Spina [Foobooz]
It’s a week later than usual this month but Alla Spina is hosting Fitler Dining Room this evening. Fitler chef, Rob Marzinsky will be turning out a Polish feast of kielbasa, pierogies and galumpkis (Polish stuffed cabbage).
Alla Spina’s crew will be turning out a Thanksgiving feast of turkey gobbler sandwiches, sweet potato gratin, soft pretzel stuffing and more.
The drinks will include a tap takeover from Deschutes Brewery and cocktails made from the organic cold-pressed juices of Pure Sweets and Co.
As always, the fun starts at 10 p.m. with the food being free and the drinks being on special. Current pay stub and valid ID are necessary for admittance.
Alla Spina [Foobooz]
Fitler Dining Room [Foobooz]