I somehow managed to not eat at Stateside until this year—totally missing its (admittedly brief) reign as the restaurant this magazine once called the best in Philly. Unfortunately, those glory days under chef George Sabatino are long gone. He left a year ago this month, and Stateside is now just another dimly lit bar with a big whiskey list and slow service. If you go, the poussin with burnt-honey-glazed cornbread and the octopus with chickpeas and fennel are worthy dishes. But with Noord, Fond, Laurel and Will just down the street? Maybe wait for Sabatino to get his next restaurant, Aldine, up and running in Rittenhouse.
First appeared in the March, 2014 issue of Philadelphia magazine.
Shawn Darragh and Ben Puchowitz have signed a lease for the current El Zarape at 12th, Passyunk and Morris Streets. Passyunk Post has the details on what will not be another Cheu Noodle Bar but a different Asian concept. No doubt inspired by Darragh and Puchowitz’s recent trip through Asia.
El Zarape will be open through March 14th, when it will move to 1304 S 9th Street.
Huge! Owners of Cheu Noodle Bar plan second restaurant in El Zarape space [Passyunk Post]
‘Rare’ as in ‘uncommon’. As in ‘not-just-another-plate-of-spaghetti-and-goddamn-meatballs’. Rare as in frascarell (a kind of Abruzze cous cous) and culurgiones from Sardinia–stuff that, even in this pasta-mad city, isn’t seen often or at all.
Chef Joe Cicala is doing his weirdo pasta all through the spring, starting tonight with something that’s always been on his menu–the Maccheroni alla Mugnaia. Hand-made and with noodles stretching up to 60 feet long, it’s served with olive oil, grated pecorino, a basket of chiles and a pair of scissors. If you’ve been living under a rock and haven’t already heard about the stuff (or if my description of it just confused you), have no fear. There’s a video of Cicala learning how to make it at Ristorante La Bilancia in Loreto Aprutino, Abruzzo. Check it out after the jump.
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House cured and smoked pork shoulder, smothered in Cayenne dry rub.
In early February we told you that Plenty was dropping its excellent Tasso Ham Panini. The news left us bitterly disappointed and we considered descending on the sandwich spot with pitchforks raised. Luckily that won’t be necessary as the tasso ham panini is back for at least a limited time. The official reasoning is that its for Mardi Gras but with the tease that it might be extended, we’re putting this one in the win column.
Plenty – Rittenhouse [Foobooz]
Plenty – East Passyunk [Foobooz]
Tonight, South Philly Barbacoa is setting up at the Garage at 9th and Passyunk. Benjamin Miller and his wife Cristina Martinez will be cooking up Lamb Barbacoa, Pancita Tacos, Lamb Broth with Chickpeas and Rice and Nopales Tacos, which are vegetarian.
The cart should be ready to go by about 6 p.m., which conveniently is in the middle of Garage’s happy hour.
Partial rendering of new building on King of Jeans’ former site via Passyunk Post.
It’s taken some time, but at last the residential/commercial transformation of one-time retail hotspot King of Jeans has been approved by the Zoning Board. Passyunk Post reports that developer Andy Kaplan, former partner in the Goldenberg Group, can now demolish the existing building and create from its denim ashes a five-story building with ground-floor retail, office space, and 12 rental apartments. True, Kaplan, of Rockland Capital, still has to get a demo permit, but that shouldn’t be a huge obstacle.
Developer Max Glass, son of Nancy, previously proposed a mixed-used project of this sort, but it didn’t pan out.
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Nick Elmi’s Laurel has just tweeted that the BYOB is taking reservations for June (yes, June) from now until 5 p.m. today.
Get them now, they’re sure to be going fast.
Nick Elmi is having quite the 2014 so far. His win on Top Chef became public, his Laurel has been praised by the critics and has just been nominated for a James Beard Award for Top New Restaurant. All of this has made his restaurant impossible to get into. Elmi is preparing to open up June resteverations to Laurel sometime next week.
This past weekend he appeared on CBS This Morning and talked about his start in the kitchen and prepared a rustic cacciucco dish for the show.
Geno’s Steaks | Health food?
WHYY has this new(ish) health-based show attached to Newsworks called The Pulse. It talks to doctors and discusses high blood pressure and cholesterol and all those things that grownups care about. It’s a good show, but rarely catches my attention until, this morning, I heard them talking about cheesesteaks.
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Will BYOB has updated its menu for late winter. Chris Kearse has hearty dishes that might make you grateful that it’s cold out. Dishes like foie gras and rabbit terrine, whole roasted hen of the woods mushrooms and a Berkshire Pork neck and sausage might just be enough for you to forgive this winter.
Also coming up at Will, a special “Heart” menu on February 18th.
The menus »