Hummus with wood-fired pita bread
Starting this Friday, La Colombe’s Fishtown flagship is kicking off a night menu of pizzas, hummus and a selection of desserts. The menu takes full advantage of the cafe’s baking operation and wood-fired oven. The pita, made by head baker John McGrath is finished in the wood-fired oven and makes a perfect vehicle for scooping up the hummus and accompanying pickled vegetables.
There is no such thing as too many good pizza options and on weekends, La Colombe will now offer its own Neapolitan pizzas. In addition to a 10″ Margherita pizza, there will be rotating red and white pies.
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Tenaya Darlington will be at Twisted Tail
Love cheese? Well, on Sunday, May 1, George Reilly of the Twisted Tail will be hosting a cheese and cocktail tasting with food writer and cheese aficionado Tenaya Darlington, aka Madame Fromage.
From 12 p.m. to 2 p.m. there will be a sampling of Darlington’s favorite cheeses along with three cocktails inspired by her book, The New Cocktail Hour. She is also the author of another book, DiBruno Bros House of Cheese: A Guide to Wedges, Recipes, and Pairings.
Tickets are $45 and include a signed copy of The New Cocktail Hour. They can be purchased online or by phone at (215) 558-2741.
Twisted Tail [Foobooz]
One of the cocktails 1 Tippling Place is serving in India
Here’s something you don’t hear every day: Philadelphia cocktail bar, 1 Tippling Place, named one of the 24 best cocktail bars in America by Food & Wine Magazine, is hosting a pop-up in Mumbai, India. They’re serving their finest cocktails to a city with an almost non-existent cocktail scene.
Owner of 1 Tippling Place Anne Frey and mixologist Myles Carroll have been at Olive Restaurant in Mumbai, India during the second annual Mumbai Cocktail Week, which began on March 14th and continues through tomorrow. The restaurant is a popular bar in the Bandra neighborhood of Mumbai, where many Bollywood stars live.
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While winter calls for boozier, slow-sipping beverages, the warming weather is inspiring drinks with more dilution–ones that you can drink with abandon. The theme of spring at a.bar? Beverages that are either shaken, swizzled, or stirred. Bar manager Dan Hamm (formerly at 1 Tippling Place and one of the brains behind the pop-up cocktail events at Spirit Forward) has created a mix of offerings, many of which include seasonal elements.
Yes, we tried them. And yes, we came home with pictures.
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Photo by Jason Varney
On a recent unseasonably warm March afternoon, I stopped in to Sansom Street’s Oyster House to try out several of the restaurant’s new cocktails. Head bartender/bar manager Lindsey Krueger, a Franklin Mortgage and Village Whiskey vet has been at Oyster House for four years and has built up quite the selection of gins behind the bar, a collection that is put to good use in the latest Oyster House cocktail list.
Bartender Colin O’Neill, himself a Franklin Mortgage alum mixed up the cocktails as I sampled the day’s oysters, house-cured gravalax and decided to wear the delicious barbecue oysters.
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Phoebe Esmon and Christian Gaal, bartenders and couple about town are heading out of town. The pair is North Carolina bound but before they leave, they’ll be popping up at three bars before they bid us “ta ta.”
First up for the pair who oversaw the drink program at Emmanuelle is Neuf. This Wednesday, March 16th, the couple will be the guests of Joncarl Lachman and head bartender Jesse Cornell. Esmon and Gaal will join Cornell behind the bar starting at 9 p.m.
Esmon and Gall will also be at Ashton Cigar Bar on Sunday, March 20th and at Franklin Bar Tuesday, March 22nd.
Christian & Phoebe’s TTFN Tour, First stop [Facebook]
When Fitler Dining Room was just a rendering and a concept, the team that brought us Pub & Kitchen agreed to initially only offer beer and wine as a concession to the neighborhood association. But now, just after three years of brightening the corner of 22nd and Spruce with seasonal plantings and flowers, the restaurant is now offering a cocktail list including original and classic cocktails. Included in the list is FDR Tiki Rum Punch served in a traditional tiki mug and a very traditional Vesper Martini, “stirred, not shaken.”
The intimate restaurant isn’t a stocking a vast selection of liquor but enough to mix up most cocktails.
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Martha at 2113 East York Street is adding some shine to your Monday with a series of Monday night events that are designed to be free, fun and even educational as Jon Medlinsky’s bar invites in the people behind the local food and beverages served at Martha.
Up first is James Yoakum, founder, chief distiller and president of Cooper River Distillers in Camden, New Jersey. Cooper River did particularly well on our Best Local Spirits list from last year. Yoakum will be pouring samples of his spirits and discussing the product and process. Martha will also be offering half-off of Cooper River cocktails plus some complimentary snacks inspired by the rums.
The happy hour event runs from 5 p.m. to 7 p.m. tonight, February 29th.
Philadelphia’s Best Local Spirits [Foobooz]
The new brightened interior of Southwark.
Chris D’Ambro and Marina De Oliveira quietly reopened Southwark over the weekend but today they shout it out to the mountains that the Queen Village restaurant is open for business.
For fans of the old Southwark, rest assured that the bar is the same as it was when Kip Wade commanded the bar. The rest of the space has been lightened up and the linens removed from the table.
D’Ambro has been in the restaurant business since he was a 19-year old at Vetri. Since then he’s his Savona in Gulph Mills, Sovana Bistro in Kennett Square and both Talula’s Table and Talula’s Garden. It was at Talula’s Garden that he met De Oliveira.
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The Double Knot: A twist on the Manhattan at Double Knot
In addition to all of that coffee upstairs, sake down and of course wide selections of beer and wine, Double Knot beverage manager Zachary Davis has created a cocktail list that must be explored.
The list is anchored by the Double Knot, a riff on the Manhattan mad by doubling up all of the ingredients. That means two whiskeys, two vermouths, and two kinds of bitters.
Making the Double Knot »