Tonight, Bistrot La Minette is launching happy hour. The French restaurant is offering half-price appetizers and some excellent drink deals.
The deal runs from 5:30 p.m. to 7 p.m., Monday through Friday and the specials are only available at the bar and on the terrace.
Check out the details »
It is hard to believe sometimes that we have been doing Foobooz Open Stove Nights at COOK for as long as we have. But by the somewhat suspect accounting of the COOK staff, Wednesday night was our 21st outing and we celebrated it with two great teams, a potato-based challenge, shots of potato vodka, and cases of beer from those potato-loving Czechs behind Pilsner Urquell.
It was a wild night, full of drinking and rivalry and potato chip garnishes and coxcombs. But when the dust settled and the scores were tallied, there could be only one victor. And while only 20 or so people actually got to see the competition first-hand, we’ve come home with photo evidence of how things shook out (which is good, because everyone’s memories are probably a little bit fuzzy right now). So if you couldn’t be there yourself, click through the jump and check out what happened once the shots were poured and the tater tots hit the tables…
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Peter Woolsey | Photo via COOK
Peter Woolsey has been the face of Bistrot La Minette since it opened almost six years ago. But with another restaurant project on the horizon, Woolsey is turning over the day-to-day running of his restaurant to Kenneth Bush, a longtime employee who also has had experience working for the Garces Group.
Woolsey wouldn’t go into details regarding the new project but we have previously reported that Woolsey has been tagged as the man in the kitchen for the restaurant coming to the FringeArts space at Delaware Avenue and Race Street.
In Woolsey’s own words »
The new FringeArts venue at Race Street and Columbus Boulevard opened back in October and has hosted a handful of shows since then. But the restaurant/bar component that FringeArts head Nick Stuccio has promised is still very much in the works. Now, we can confirm that Bistrot La Minette chef/owner Peter Woolsey will be in command of the kitchen. Read more »
A table spread at Marie Turney and Valerie Safran’s enchanting Little Nonna’s, which gets our prize for Best New Gayborhood Restaurant. Photo courtesy of Jason Varney.
GAYBORHOOD RESTAURANT: Amis
You don’t have to spend the mortgage at Marc Vetri’s eponymous townhouse to get that delicious Vetri Italian cooking. This exposed-brick, slightly industrial-feeling space has food that will simply knock your socks off, including our fave, the addictive tonnarelli. Sit at the counter, sip some very good wine, and watch the masters do their thing. 412 S. 13th St., 215-732-2647, amisphilly.com.
NEW GAYBORHOOD RESTAURANT: Little Nonna’s
Marcie Turney and Valerie Safran’s latest is a step back in time to the cozy kitchen of some little Italian granny—one who wants to put some meat on those bones. Loosen your belt and dive head first into the homemade meatballs sopped in “Sunday gravy” and a plate of the fluffiest gnocchi this side of Trastevere. 1234 Locust St., 215-546-2100, littlenonnas.com.
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It’s Fall and apples are springing up on menus all around town. Here are six apple dishes or drinks that we’re coveting.
How ya like THESE apples? »
Today, Global Philly 2013 kicked off with a special event at Zama. Hiroyuki ‘Zama’ Tanaka and Kevin Sbraga were on hand to unleash the “Sbraga Roll.” The sushi roll is the latest collaboration from Tanaka who has conspired with many of Philadelphia’s best chefs and top celebrities to create a series of unusual rolls. Chef Sbraga suggested some of his favorite ingredients for the roll that will be served at Zama over the course of Global Philly 2013, from September 15 to November 1. The Sbraga Roll is a sushi roll with dill, jalapeno, avocado and crispy shallot topped with a Panko-crusted bite of dorado.
Global Philly is an international exposition, presented by the Global Philadelphia Association. Sbraga, who is leading the culinary part of the initiative, has rounded up some of his chef contemporaries to participate in the month-and-a-half long event to offer “Global Philadelphia” appetizer specials.
Starting at $12, the appetizers will be found at Sbraga’s eponymous modern American restaurant as well as at restaurants like Tashan, Bistro La Minette and Zinc , La Calaca Feliz, Zama and Han Dynasty.
- Sbraga will feature a steak tartar with French onion dip and a pea tendril salad.
- Tim Spinner (La Calaca Feliz) will spotlight the Al Pastor Pork Taco.
- Bistro La Minette’s Peter Woolsey created a salmon tartare with lentils and a blood orange vinaigrette.
- Han Chiang of Han Dynasty will offer a lamb dumpling with garlic sauce vinegar sauce.
- And of course Zama will feature the Sbraga roll.
GlobalPhilly 2013 [Official Site]
Peter Woolsey opened Bistrot La Minette five years ago yesterday. And come September, Woolsey will be celebrating that fifth anniversary on
September 11th and 12th September 18th and 19th with a special blowout five-course dinner.
But before that, Woolsey wants to celebrate his sous chefs who he calls “the best I have ever had.” This Wednesday and Thursday (August 28th and 29th), Nich Bazik and Paul Carrier will be pulling out all the stops for their special four-course, $35 tasting dinner.
Check out the menu »
This week marks the end of movies in Bistrot La Minette’s courtyard and to the courtyard itself. Peter Woolsey has leased the courtyard from the antique market next door. But the market is closing and the building being redeveloped. So Bistrot La Minette will shortly lose access to the courtyard. This week the French bistro will be showing Micmacs tonight, Thursday and Friday. Tonight and Thursday, movies begin at 8:30, 9:30 on Friday. So make a reservation now.
Bistrot La Minette [Official Site]
Bistrot La Minette’s Peter Woolsey checks in with us and drops the 411 on what he has planned for Bastille Day this Sunday. The Queen Village bistro(t) is serving a four-course menu starting at 11:30 a.m. straight through to 9:30 p.m. for $40.
Check out the menu »