Stockyard Sandwich Company, a seasonal, farm-to-table restaurant opens today. Since temperatures have suddenly dropped 20 degrees, we will be sticking to sandwiches instead of the salads offered on the menu. We suggest you do the same.
The answer to the insipid interview question: “If you had the opportunity to invite anyone to dinner, who would it be and why?” has always been obvious to me. I would invite a Philadelphia chef because a) they’re local, alive, and non–fictional, and therefore might actually show up and b) they could cook for me, so even if I left with a heart full of disappointment, I would at least have a stomach full of something other than coffee and bagels from the café below my apartment.
• Maybe you slept through your alarm for an early flight and didn’t have time to pack a breakfast before hitting the airport; maybe you’re stuck on a long car ride in the middle of nowhere, where rest stops are the only spots to find sustenance; whatever the case: Fast-food breakfast happens every now and then. Here, a nutritionist’s top picks for when you find yourself in line at a fast-food spot first thing in the morning. [POPSUGAR Fitness]
Breakfast is the last great, untouched frontier. Of all the meals available to us (lunch, dinner, supper, elevenses, fourthmeal, midnight snacks, etc.), breakfast is the most pure, the most un-fuck-with-able. No one in his right mind tries to innovate during breakfast. No one tries to dazzle you with technical wizard-powers or supply lines to long-lost fruits and vegetables. Breakfast is toast and jelly. Coffee. Pancakes. Eggs and bacon. Waffles in all their myriad glories. It is, occasionally, oatmeal. Complicated (but comforting) pastries. Half a grapefruit doused in Wild Turkey. Whatever.
I love congee and chilaquiles as much as anyone, but Americans own breakfast the way the French do dinner. We have stolen all the great ideas ever had about breakfast and made them our own. Americans are so good at breakfast that our canon doesn’t extend merely to regional variations, but to social, religious, economic and historic ones as well. The trucker’s breakfast is a thing. The yoga breakfast. The camp breakfast. The Lutheran pancake social or Continental or Southerner’s petit déjeuner. Breakfast knows no bounds save temporal. And brunch? Well, brunch doesn’t even have those rules to adhere to. Brunch laughs at the notion of rules.
• If you’ve been shamed by your mother and your significant other and your barista for skipping the most important meal of the day (who is hungry before the sun rises?!) for years now, rejoice while reading this argument from pediatrics professor Aaron E. Carroll, who says, really, “breakfast has no mystical powers.” So if you’re never hungry, don’t worry too much about skipping it. [The New York Times] Read more »
Spending shore mornings with a giant stack of pancakes in front of you is practically a shore right-of-passage. Here, the Jersey Shore’s best breakfast and brunch spots that won’t disappoint.
First Watch, the daytime café with over 200 accolades, has been in Pennsylvania for ten years–just not in Philadelphia. But finally, next Monday, March 7th, the next First Watch will be opening its doors in Wynnewood at 31 East Wynnewood Road.
• If you are currently reading this in order to put off the gruesome task of checking your work email after the weekend, we’ll allow it — but only because it will make you less likely to procrastinate and put things off later on. Here, nine ways kick your procrastinating ways to the curb and have the most productive week ever. [Fast Company] Read more »
In just a couple of weeks, one of Philly’s lunch spots, Matt & Marie’s, will be opening its second location at 118 South 18th Street.
In addition to the Italian sandwiches, salads, bagels, and pastries the flagship shop on 18th and Arch Streets serves, the new Matt & Marie’s will also have fresh ravioli, stuffed shells, and baked Campanelle pasta, along with four house-made sauces to choose from.
All of Matt & Marie’s food is either made fresh in house or picked up early in the morning, like the bagels from South Street Bagels, and the pastries from La Colombe.
Anyone who knows Philly Style Bagels from their pop-ups at Pizzeria Beddia is already counting the days to the official opening of their permanent shop in Fishtown, opening this Saturday.
It’s been a long process for owners Collin Shapiro and Jonathon Zilber, but after a ton of hard work, a successful indiegogo campaign, and a true passion for making bagels, they officially have a place to call their own.