Really, Really Fine Dining In Wayne, PA

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What do Ian Moroney of Pumpkin, Andrew Deery of Majolica, Ralph Fernandez of Autograph and Peter Gilmore of Gilmore’s all have in common? His name is Alex Hardy, and he’s the executive chef of a new restaurant called At the Table. On November 16th, he and his wife Tara Buzan opened this 20-seat restaurant in the heart of Wayne, PA.

“We wanted to bring really, really fine dining to the area,” said Alex.

Before Alex was an executive chef, before he worked with some of the best chefs in the country, before he attended Johnson and Wales University, where he received a Bachelor of Science in Culinary Arts, he worked as a dishwasher. “In going through the process of my career it’s very important to know–to some degree–all the elements of a restaurant,” he said. “You have to know how things go together–the flavors, the balance, the presentation.”

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Chris Kearse To Collaborate with Jaxon BYOB

Jaxon BYOB hosts Chris Kearse

Jaxon BYOB hosts Chris Kearse

You know what used to happen in Philadelphia restaurants all the time? Collaboration dinners. But for some reason, not so much anymore more. So we were very excited to see this event cross our desk.

On Monday, November 14, Jaxon BYOB will be hosting a dinner with chef Christopher Kearse from Will BYOB and Jaxon’s new chef, Matthew Gansert. Kearse and Gansert worked together at Will. Gansert has also been the chef of Jerry’s Bar and Resurrection Ale House. The pair are reuniting for this special prix-fix dinner event. The dinner is BYOB and will cost $55 per person.

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“Autumn Is NOORD Weather”

G Philly's 2013 pick for Best BYO, East Passyunk Avenue's Dutch eatery Noord, is turning 1 this year, and having a little shindig to celebrate. Stop by and congratulate out owner Joncarl Lachman, and nibble on some his famous bitterballen (Dutch braised pork meatballs), and some smoked fish. Tuesday, May 6, 6 p.m., free, Noord, 1046 Tasker Street.

Joncarl Lachman loves fall cooking.

Joncarl Lachman has just begun serving his fall menu at his Passyunk Avenue BYOB, NOORD. Fall is Lachman’s favorite time to cook and he points out that “autumn is ‘Noord Weather'” and we happen to agree. It is also time for snert to be on the menu and snert might just be the favorite word of the entire Foobooz staff. Snert!

In addition to the snert, a Dutch split pea soup served with sausage, bacon and rusk, other fall dishes include Maastrichts Zuurvlees, beer & vinegar braised beef served with vegetables and clove; and Hete Kip Uitsmijter, an open faced spicy chicken sandwich served on milk bread with gouda, sunny-side up eggs, salad and pickles.

Fall menu at NOORD »

Wister Opening in Old City

wister-fish-940“I’m writing the menu around ingredients that are exciting me,” said chef Benjamin Moore. “Right now, that happens to be late summer produce and seasonal fish.” Moore was a sous chef at Lacroix and before that was at Le Bec-Fin, Wister represents his first executive chef position.

On October 1st, the Old City BYOB will open to the public. Wister replaces 26 North at 26 North 3rd Street.

The restaurant will change its menu often. So if you don’t go until November, you will probably miss the heirloom tomatoes puff pastry ($14) and the melon with elderflower ($14). The good news, however, according to Moore, is “There’s always something new for our repeat diners.”

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On Point Bistro Is Now Open for Dinner

On Point Bistro is now open for dinner

On Point Bistro is now open for dinner

Beginning this evening, Point Breeze’s On Point Bistro will begin serving dinner. The BYOB by Garces alum Juan Lopez and his wife Mallory Fix Lopez has been open a week serving brunch. Now the restaurant at the intersection of 20th Street, Federal Street and Point Breeze Avenue is serving a menu of crowd pleasers such as mussels and frites, fish and chips, grilled cheeses, burgers, steak frites and grilled salmon.

Snacks run from $4 for fries to $16.95 for a share board of cheese and meats. Entrees top out at $19.95 for steak frites.

On Point Bistro is open Tuesday through Sunday for brunch and dinner.

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On Point Bistro Opens in Point Breeze

Challah French Toast at On Point Cafe

Challah French Toast at On Point Cafe

On Point Bistro opens today at 1200 Point Breeze Avenue in the former home of Breezy’s Cafe. In a twist, the BYOB from Garces vets Juan Lopez and his wife Mallory Fix Lopez, will start with daily brunch service and then add dinner shortly after opening. The couple of paired up with Mallory’s twin sister Megan Asher and her husband Rahul Asher.

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Gigi Italian Bistro In Manayunk Has An Opening Date

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Manyunk’s newest BYOB, Gigi Italian Bistro, has an opening date.

Next Wednesday, August 3rd, Craig Wilson and Jacqueline Au will officially open the doors to their second restaurant. As promised, the menu focuses on pasta, poultry, meat and seafood, and tops out at $32. Check out the full menu below.

Gigi will be open Wednesdays through Sundays starting at 4 p.m.

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New BYOB to Open in Wayne

IMG_3821Despite good reviews, Wayne’s tiny crepe spot, Creperie Bechamel just closed itss doors this past Sunday. But the creperie is making way for something a little more upscale and refined.

Tara Buzan, owner of To the Table Catering just bought the restaurant and is planning to open BYOB in the space this fall. Buzan previously owned A Taste of Britain, but has been working as a private chef and caterer for the last 5 years. But she’s ready to get back into the restaurant business.

“The timing just seemed right. I sold my previous restaurant when my son was one,” said. “Now he’s six and I guess I just have the itch.”

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A Fish Story: Blackfish Revisited

Blackfish Reviewed | Photo by Samuel Markey

Blackfish Reviewed | Photo by Samuel Markey

The dining room at Blackfish in Conshohocken is white, but not cold. Not icy, the way some white, restaurant-shaped boxes can be. The dark wood floors help. The matching chairs. The colorful spines of cookbooks stacked on a shelf, making the place look like it’s been styled for an Architectural Digest photo shoot, or maybe something from a summer issue of Martha Stewart Living. Not lively, exactly, but alive.

The white ceilings and white tablecloths and white plates make every color pop. The sharp red of garden tomatoes in a summer salad, the green tangles of seaweed on which sit the stony shells of oysters, the rich, textured yellow-brown of a curry sauce puddling around a fist-sized cut of tilefish perfectly golden from the pan: In this sterility of white-on-white, the plates being put out by Chip Roman’s chef de cuisine, Yianni Arhontoulis, and his crew go off like fireworks. The entire restaurant becomes a blank space, and all you can see are the blooms and sparks in front of you. Everything else fades into the background.

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Breakfast of Champions: The Dutch Reviewed

 

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The Dutch | Photo by Emily Teel

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.

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