Earlier this week we told you the time was winding down to enjoy Garces Trading Company’s $5 menu. But now we’re happy to learn that GTC has extended the $5 menu through the end of the year.
The deal remains the same, $5 bar menu, select beers, cocktails and wine from 3 p.m. to 7 p.m. daily.
Garces Trading Company [Foobooz]
Garces Trading Company continues to evolve since its early days of being BYOB, selling flowers and opening in the mornings for coffee and pastries. Now described as a European bistro, the restaurant has been closed this week to remove its retail counter and replace it with an 18-seat full service bar. Gone is the cheese, bread, charcuterie and olive oil tasting stations. Instead the bar will offer a European wine list available by both the glass and bottle as well as a heavily European beer list and a menu of specialty cocktails.
A bar menu rounds out the changes. The light bites include a section of meatballs, house-made mozzarella inspired by different regions of Italy and a selection of antipasti.
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Philadelphia magazine’s 40th anniversary Best of Philly issue is hitting newsstands right now. Philadelphia magazine’s is tweeting out some winners now and we are sharing these best pizza winners with you on Foobooz.
For all the winners, pick up a copy of Philadelphia magazine at your local bookstore or newsstand now.
Any way you slice it, Best of Philly Pizza Choices »
All Photos courtesy Steve Legato
Baking pies is hard work, and, more often than not, is well worth that work. Jose Garces and his Executive Pastry Chef Jessica Mogardo decided to take the work out of your hands and into theirs. They’ve come up with four different pie concepts that are sure to please the crowds: Pumpkin-Gingerbread; Chocolate-Pecan; CCC (Cherry, Cranberry- Cornmeal); and their instant-classic ABC (Apple, Bacon, Caramel). Each pie serves approximately 6 to 8 people and costs $35. Pick them up at Garces Trading Co. or JG Domestic.
Seasonal pies can be ordered online for pick-up throughout the holiday season or in person at either of the pickup locations. Orders must be in by noon for next day pick up.
And now, pie porn »
Just in time for the hottest days of the season Garces Trading Co. is offering a twist on summer cocktails. Beverage manager Brandon Thomas has created three hand-bottled fizzy cocktails to serve to the dine-in guests at GTC.
Each cocktail is mixed, frozen to 30 degrees, and carbonated before being hand-bottled with Garces Trading Co. caps. When ordered each individual glass bottle is poured into properly garnished glasses and served for $12. Thomas will create new flavors and combinations for each season.
For the summer these cocktails include »
Parc’s Jason Goodman is going to be the new man in the kitchen at Farmers’ Cabinet. Expect a menu with lots of meat on bones to be rolled out in time for Restaurant Week. [Meal Ticket]
Speaking of Restaurant Week, Lucio Palazzo is leaving Xochitl after the mid-September prix fixe fortnight. No word to where he’s headed but it sounds like it might be out of town. [Meal Ticket]
Greg Ciprioni, has ascended to the top chef spot at Garces Trading Company. Adam DeLosso who was the top guy at GTC now heads Garces’ catering division. [Grub Street]
White Dog Cafe founder Judy Wicks got herself arrested last week in front of the White House. The activist was protesting the Keystone XL tar sands pipeline. [Grub Street]
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Garces Trading Company is closed for renovations until Thursday, August 25th. When complete there will be more high-top seating, some of which will be kept for walk-in customers. There will also be expanded pastry offerings, seasonal pies and special occasion cakes.
The idea of Han Chiang of Han Dynasty cooking with Le Bec-Fin’s Georges Perrier makes our heads spin, in a good way. Sometime in November Chiang will head to Walnut Street to collaborate on a Franco-Sichuan menu. Sounds pretty exciting. [The Feast]
Bistrot La Minette’s Peter Woolsey is in France where he’s writing a travel blog. Follow along here. [Meal Ticket]
In supermarket news, the Super Fresh at 2nd and Girard will open this Friday. Rejoice Northern Liberties and Fishtown, rejoice.
Walnut Street’s Portofino is closed for renovations. It is to reopen by the end of the month. [Grub Street]
It’s a toss up to what is the worst part about Dollar Dog Days at Citizens Bank Park , is it the long lines or the dollar dogs themselves?
But now you have a tastier, albeit more expensive option. Beginning on Monday, April 18th and happening every time the Phillies host a Dollar Dog Day, Garces Trading Company will be offering their own lunchtime take on the ballpark classic: a hot dog and a beer.
The combo stars the Mortadella Di Casa, an Italian gourmet hot dog made from local pork, white wine, garlic, espellette and pistachios served on a house-made pain au lait bun and topped with truffled turnip relish. Choose a Peroni, Stella Artois or Sly Fox to wash down your dog and you’ve got one heck of a lunch. The combo is $9 (the Mortadella Di Casa is normally $12 without the beer) and will be available from 11 a.m. to 4 p.m. on days that are also Phillies Dollar Dog Days.
We were fortunate enough to taste the hot dog yesterday and fear we’re spoiled for anything less. The combo will be available on the following days:
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Pigs. Who would have thought they would become the sexy glamourpuss of the food world? From bacon to pork belly to lardo, pig parts have maintained their status as the meat of the moment. The next big thing in pork — in Philly at least, they’ve been big in New York for quite a while — may be the Mangalica (a.k.a Mangalitsa) breed of porker.
Last week, I went to Garces Trading Company to hang out with chef Adam DeLosso and his crew while they broke down two halves of a 500-pound Mangalica. Here’s what I learned:
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We’re big fans of cheese over here at Foobooz and we’ve noticed an uptick in cheese related notes recently.
Midtown Lunch discovers that Garces Trading Co. makes super-fresh mozzarella to order that can then be topped from GTC’s house olive oil. [Midtown Lunch]
Restaurant Alba in West Chester just hosted an artisinal cheese dinner and West Chester Dish was there. [West Chester Dish]
Craig LaBan praised the hearty crop of ricotta cheese and dust of rosemary at Pizzeria Stella. [Philadelphia Inquirer]