Shawn Darragh and Ben Puchowitz have signed a lease for the current El Zarape at 12th, Passyunk and Morris Streets. Passyunk Post has the details on what will not be another Cheu Noodle Bar but a different Asian concept. No doubt inspired by Darragh and Puchowitz’s recent trip through Asia.
El Zarape will be open through March 14th, when it will move to 1304 S 9th Street.
Huge! Owners of Cheu Noodle Bar plan second restaurant in El Zarape space [Passyunk Post]
The 2014 James Beard Foundation Semifinalists have been announced. Local chefs and restaurateurs and restaurants made it to the semifinals in ten categories including Outstanding Restaurant, Fork, and three nominees for Rising Star Chef of the Year, Chris Kearse, Will, Ben Puchowitz, Cheu Noodle Bar and Ben Nerenhausen, Mistral (Princeton, NJ).
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Blackfish is offering lobster for Halloween | Photo by Samuel Markey.
Chip Roman’s Blackfish and Mica as well as Ben Puchowitz’s Matyson are offering up special Halloween themed menus this week.
At Blackfish the menu is all about lobster. And if lobster doesn’t scare you, maybe the vampire squid will. No? OK, how about the price? $45 for a four-course lobster tasting dinner? Nope, ok maybe Blackfish isn’t so scary.
At Mica it’s a foie gras-centric menu. Ewww, liver. No? Not scared? Well at least the Hanibal Lector first course and bloody beet ravioli fit the season.
Matyson is going with a Franken-food theme. Puchowitz and his staff are combining unusual ingredients to make winning combinations. Eating anything named “Fnocchi” takes some bravery.
Check out the full menus »
Yes, the event here is about a month away. And yes, that’s generally kind of outside the window for most peoples’ dinner planning. But this is one of those collaboration dinners where it might be best to reserve first just so you’re not regretting it later, you know?
As of right now, there are 62 tickets left for the November 6 Duck, Duck, Goose celebrity chef dinner and Hank Shaw book signing at Brauhaus Schmitz. The deal here is that six chefs are all coming together to cook a single dinner, with each course inspired by the recipes in Hank Shaw’s book Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated.
Cool, right? And there’s going to be booze and a book signing and everything else you’d expect at one of these things. But what’s really cool about this one are the chefs that are involved. For one night only, the kitchen at Brauhaus Schmitz will be home to Jeremy and Jessica Nolen (who, okay, are there pretty much every night), Jenn Carrol, Jason Cichonski, Joe Cicala and Ben Puchowitz.
And wait ’til you see what they’re going to be cooking…
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Ben Puchowitz has 2,000 chicken wings ready in preparation for tomorrow night’s Night Market on South Street. Cheu Noodle Bar will be just one of the eighty vendors feeding the masses on South Street between front and 9th Streets.
Tonight is another edition of the Alla Spina Industry Night. This month features Ben Puchowitz and Shawn Darragh of Cheu Noodle Bar providing their take on Asian fare, including barbecue pig tails, foie gras buns and sesame noodles. Alla Spina chef, Mike Deganis will be pitching in with Japanese squash pancakes and red bean cakes for dessert.
Lee from Hop Sing Laundromat will also be helping out with some easy-drinking summer fruit cocktails.
All the food is free, the cocktails are $7 and Shiner Ruby Redbird and Bock beers will be just $3.
As always, bring a paystub to show at the door for access. It all starts at 10 p.m.
For more information, check out the Weekly Wildy »
Chef Ben Puchowitz is not exactly a man who sits around doing nothing. At Matyson, he’s pumped out hundreds of different tasting menus–one every week for more weeks than anybody but him probably cares to count. And at Cheu Noodle Bar, he changes up the board like crazy, adding and subtracting dishes (as well as posting specials) whenever the spirit moves him.
And now, he has another one set to launch. He just posted it on Twitter with a “coming soon” promise, and while it appears as though crowd favorites like the ramen, the brisket and the hand-torn noodles have survived this most recent cull, he’s added uni with raw corn and miso cod with onion dashi to the noodle side of the menu, and stuff like crispy rice cakes with snails and tomatoes with yuzu, ricotta, raspberries and kaffir lime to the other.
Ben Puchowitz [Twitter]
So for those of you already accustomed to the pace of change at Cheu Noodle Bar, this will come as no surprise, but chef Ben Puchowitz has just updated the menu again. He’s dropped some stuff. He’s added a LOT of stuff (like foie gras meatballs with banana blossoms and plum BBQ sauce, fish ribs with charred corn and bowls of cold buckwheat noodles with caviar, tomato and green papaya). But the biggest thing that got added? A very Cheu-esque manifesto (of sorts) from Ben and his partner, Shawn Darragh. Dig it:
What do we, two dudes from Philly, know about “authentic” Asian cuisine? Nothing. Lucky for us, that’s not what CHeU is all about. We cook what we like to eat — it’s personal, no matter what we put in front of you. Our food is often informed by tradition, but it’s never defined by it. All that we require of you is a willing mind and a willing stomach. We might not be “authentic.” But we do keep it real. —Ben and Shawn
Got it. Screw authenticity and come along for the ride. I like that. And really, when you’re cooking in a place that serves a brisket noodle bowl, pig tails with ramp kimchee, hand-torn noodles with lamb necks and dates and one of the most delicious plates of scrapple ever, you really can’t make any other kind of argument.
As always, you can check out the new menu in its entirety over at Cheu’s website.
Cheu Noodle Bar [the menu]
Cheu Noodle Bar–the TOTALLY not-a-ramen-bar from Ben Puchowitz and Shawn Darragh–opened yesterday at 3pm at 10th and Locust, and we were there about 3:30 to grab a couple seats at the counter, see all the industry folks who showed up for a late lunch and eat the hell out of the short, tight menu.
Something you should know right off the bat: They call the place a noodle bar and that’s exactly what it is–a long, thin space with counter seating and a few tables where the crew in the kitchen focuses primarily on putting out several variations of noodle bowls, from ramen to pho to brisket, lamb neck and curry.
Something else you should know: The noodles are actually the least interesting things on the menu.
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