The Federal Donuts coming to 3428 Sansom Street is opening shortly. How shortly? According to a tweet from Federal Donuts yesterday, “in fewer days than you can count on two Simpsons hands.” Which if our arithmetic is correct, means the new Federal Donuts will open within eight days, seven as of today. Unless thumbs don’t count, then it’s five.
Counting on Simpson fingers is tougher than it seems.
UPDATE: Just got word that FedNuts West will be opening the doors at 7am on Monday, March 10–which, true to their promise, is a number of days that can be counted on two Simpsons hands.
All the new flavors of donuts and fried chicken right this way…
The sign man was at the upcoming University City Federal Donuts yesterday installing colorful awnings and a sign at 3428 Sansom Walk.
No word on an opening date yet but the staff hasn’t even gotten to break in the kitchen yet.
Federal Donuts – University City [Foobooz]
Interior of the Fat Ham
The Fat Ham is offering a special this weekend. Tonight and tomorrow, Kevin Sbraga is offering fried chicken, biscuits and a jalapeno jam for just $5. The deal is available at the bar only and starts at 10 p.m., there will only be twenty orders per night.
Please note, this is not the already buzzed about hot chicken but another fried bit of wonderfulness.
UPDATE: Kevin Sbraga has decided $5 for fried chicken just isn’t a good enough deal. So he’s going to give away chicken to the first 20 people at the bar at 10 p.m. tonight.
The Fat Ham [Foobooz]
Tomorrow, Thursday, January 30th, Scott Schroeder and American Sardine Bar are once again playing host to David Katz and his Mémé fried chicken.
The dish was a popular once-a-week lunchtime treat when Katz owned Meme at 22nd and Spruce. Tomorrow, Katz will be back in the kitchen, cooking up his fried chicken and biscuits. Lunch starts at 11 a.m. and the High Life is already on ice. completely sold out last time they hosted the pop-up.
Remember how, a few weeks ago, we told you about Kensington Quarters–Michael Pasquarello and Bryan Mayer’s butcher shop/bar/restaurant/classroom that will open at some point in the next few months? And then how last week we told you about how the chickens didn’t get the memo about their construction delays so they’re hosting a Fried Chicken Pop-Up? Well, the news keeps getting better.
The chickens themselves are kind of remarkable, and even among all the great chickens in this town from Federal Donuts, Rotisseur, and The Fat Ham, these birds are pretty special. They’re locally-raised in Lancaster where they’re 100% pastured, thus eating legumes, bugs, and grass along with non-GMO feed. And oh, by the way, just to amp it up a little further: the birds will be fried in 100% grass fed beef fat, which means that even your self-righteous and selective-meat-eating friends (including yours truly) can get in on this hot, breaded action.
Read more »
Meet the newest contender in the Philadelphia fried chicken battles: Kevin Sbraga’s hot chicken at the Fat Ham, his new restaurant on Walnut Street in West Philadelphia. Read more »
On Thursday, January 9th, Michael Pasquarello of 13th Street Kitchens (Cafe Lift, Prohibition Taproom and Bufad) is showing off his upcoming Kensington Quarters at Cafe Lift. The pop-up will feature fried chicken from 6 to 11 p.m.
Why fried chicken? Well Pasquarello and butcher Bryan Mayer promised their farmer that they would be buying 200 chickens a week in 2014. But Kensington Quarters, the combination butcher shop and restaurant the pair are opening in Fishtown isn’t open yet, so we all get fried chicken.
A Fried Chicken Pop-Up [13th Street Kitchens]
Kensington Quarters [Foobooz]
Wishbone is a curious name for a chicken shop that can go weeks without serving any sort of bone at all. Alan Segel and Dave Clouser’s successor to the longtime Lee’s Hoagie House in University City promises “craft fried chicken,” but that turns out to mean boneless, skinless chicken nuggets coated with dried pretzels. I can’t be the only customer surprised by that discovery. But hey, who’s to deny the craft in separating breasts and thighs from their skeletons?
Chicken nuggets have had a rough run lately. A 2013 analysis of nuggets from two unspecified national chains determined that chicken muscle only accounted for about half the content of one specimen, and a mere 40 percent of the other. Plenty of ground-up blood vessels, nerve tissue, and bone fragments, though!
So in fact there is a decent case to be made for taking the industrial revolution out of the chicken nugget, and putting some craft back in.
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Earlier this week we popped in to Percy Street Barbecue for the first time in too long. While we were there stuffing ourselves with ham plates, biscuits and brisket fries when we were told that happy hour was changing the next day. And one of the things that would be on the new $5 happy hour menu, the above chicken biscuit situation. It’s Percy’s buttermilk biscuit, topped with fried chicken thighs, cheddar sauce, hot sauce and pickled apples.
Happy hour is just that at Percy Street. Monday to Friday, from 5 to 6 p.m. And that’s the only time the fried chicken biscuit is available.
Percy Street Barbecue [Foobooz]
Resurrection Ale House on Grays Ferry Avenue is turning four and they’re celebrating with a special lineup of beers from Allagash Brewing. Starting at 5 p.m., the beers will be pouring and complementary passed bites will be coming out of the kitchen.
Now if you show up before 5 p.m., you’ll get to experience a new Tuesday promotion. Every Tuesday, fried chicken will be the only thing on the menu until 5 p.m. That means fried chicken without the fear of it running out. And on Tuesdays, you can combine an order of fried chicken and a can of Resurrection Ale from Brewer’s Art for $18.
Fourth anniversary beer list »