SliCE owners Marlo and Jason Dilks are filling in one of the few culinary gaps that still remain along East Passyunk. The couple is opening P’unk Burger in November at 1823 East Passyunk Avenue (former Chhaya location).
The burger shop will offer beef, poultry, salmon burgers and soy-free veggie burgers. The menu will also include hand-cut fries and milkshakes.
The restaurant will be BYOB and have room for 25-30. Inside the front window will be an arcade game table-top with the classic Burger Time.
P’unk Burger will be open daily with late-night hours on Friday and Saturday. P’unk is aiming to open in November.
P’unk Burger [Foobooz]
The folk of East Passyunk Avenue dwell within an embarrassment of restaurant riches, but when the weather’s as lovely as it was at the beginning of August, apparently only one bar will do. That’s what I couldn’t help thinking when I turned up at Stateside on an evening when its giant windows inhaled a mild breeze. Every indoor stool but one was occupied. The open-air counter facing Cross Street was full, and the sidewalk bar on Passyunk was three deep with what looked like the tail end of a Hugo Boss shoot.
When a stroke of luck swept me into a Steam Age swivel-mount seat on the Cross Street side, there was no denying that life was good.
Then the wait began.
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Opening night at Fond’s current location.
Hard to believe that Fond is already five years old. But when you figure they’ve already moved, added a liquor license, a marriage and a baby, it’s kind of hard to believe it has only been five years.
Join Lee Styer, his wife Jesse Prawlucki and partner Tory Keomanivong at their East Passyunk restaurant as they celebrate this milestone by offering a Sparkling Celebration Cocktail and bar snacks for just $5 all week.
The Fond team has also rolled out their late summer menu complete with rock shrimp ceviche, heirloom tomato salad and skate wing with corn risotto.
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1026 Cross Street, Philadelphia, PA, 19147.
Photo credit: Elizabeth Flynn.
Any wine drinkers out there? The recently listed Jewel of Passyunk, a house so called in the listing, is owned by a celebrated wine aficionado who has a custom-built wine cellar inside the home.
A double-wrought iron gate bars the entrance to this five-story property, guarding an interior that consists of a vestibule entryway with closet and bathroom, custom kitchen with a 6-seat, granite-topped island, sunken living room with French door balcony, and a fitness center with sauna and hot tub.
The game room (located on the fourth floor) currently sports a pool table, video games, and custom-built wet bar with stained glass inlay. Wide-planked hardwoods are throughout the home, while an elevator hits up each floor. Other features to note: roof deck, two-car garage, stucco yard with garden and storage shade, and views of the Ben Franklin and Walt Whitman bridges.
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Chhaya Cafe has opened in its new location at 1819 East Passyunk Avenue. The new space is nearly double the size of their former location.
Owner Varnana “V” Beuria worked with Toner Architects to create a floor plan that will provide specific areas for dining, relaxing, laptop use and socializing. The layout is more akin to a bar than a traditional coffee shop. Beuria wants guests to communicate and interact with the baristas like a customer does at a bar.
The menu is the same as the original location for now, but a full kitchen gives them plenty of room to expand offerings in the future.
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Will BYOB is celebrating its second anniversary with a special collaboration dinner. On Sunday, August 24th, owner and chef Chris Kearse will be joined by chef John Patterson of Fork and chef Eli Collins of Pub & Kitchen for a special $100 per person dinner that benefits the National Foundation for Facial Reconstruction.
Call for 215-271-7683 reservations or book online.
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Photo credit: Google Street View.
Artistan Lofts, a planned apartment complex for the corner of 12th and Jackson by Rufo Properties, has had its proposed 172 units scaled down to 151. The developer presented this revised proposal to the Lower Moyamensing Civic Association last night, according to the Passyunk Post.
In any case, anything is better than what’s there now: the property, which was once a brush factory, currently stands as a blighted eyesore just a stone’s throw away from South Philadelphia High School. If and when the project reaches completion, the complex will have 1-and-2-bedroom units ranging from $800 to $1,800/month.
• Developer lowers number of apartments in proposed Artisan Lofts at 12th and Jackson [Passyunk Post]
Palladino’s on East Passyunk | Rendering by Friday Architects/Planners
Last night Luke Palladino met his East Passyunk neighbors, showed off some renderings and got to cook some food as well.
Palladino’s, is chef Palladino’s first Philadelphia restaurant, he has five along the Jersey Shore. The restaurant will replace the long vacant Collombo’s at 1934 E Passyunk Avenue. The informational meeting was held at Noord and Passyunk Avenue Revitalization Corporation head Sam Sherman led the program and introduced Palladino, Tony Bracali from Friday Architects and Planners and interior designer Scott Eccard.
Renderings and notes »
There was this moment, shortly after the finale of Top Chef: New Orleans had aired, shortly after Nick Elmi had been named the winner, when another chef walked up to him at one of the big food events in town, shook his hand, congratulated him, and asked him what the hell he was thinking, opening a 22-seat restaurant.
Because, seriously? When you win Top Chef, you suddenly become one of the most famous chefs in America. At least temporarily. Shoot, even losing on the show can be enough to raise you up out of obscurity and turn you into a brand — a known name who can draw down the dollars just by having been featured on the jumping box for a few hours. Cookbook deals, product endorsements, cruise-ship gigs — it all comes to you. And a big-ass restaurant with high-volume turnover on the floor? Of course. That’s just a given.
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Tonight, Serpico will be serving from the food cart at the Garage. A $10 platter will include half of a duck leg with hot sauce, three chicken wings and Napa kimchi.
Dinner is solved.