Photo by Neal Santos
City Paper’s Caroline Russock reverses roles on local chefs in her “Turning the Tables” series. This week she cooks dinner for George Sabatino and his wife, Jennifer. Russock pulls off citrus-and-herb-roasted pork shoulder and much more. She also gets some good details on Sabatino’s upcoming restaurant, Aldine.
The plan is to offer herbivore and omnivore tasting menus at $55, along with a small a la carte menu and beverage pairings both boozy and non-alcoholic. The set menus will be a series of small bites interspersed with larger plates. He shares a sample menu that he recently demonstrated for investors in New York with elegant and intriguing combinations — spot prawns with fennel and oyster tartare and coconut, granola and white chocolate.
For more on Aldine and dinner at Caroline’s, hop on over to City Paper.
I invited chef George and Jennifer Sabatino for dinner at my place [City Paper]
Here in the Mid-Atlantic, the weather is not our best quality. Spring and fall are okay, but summer is like living in the mouth of a panting dog, and winter? Perma-gray with occasional, delightful snow flurries followed by sad slush piles and icy sidewalks that seem custom made for crippling old men and women in high heels.
But in a valiant attempt to reframe our scuzziest season, Four Corners Management teamed up with the Delaware River Waterfront Corporation to host Waterfront Winterfest–a month-long pop-up party at the Penn’s Landing skating rink. In the event that you haven’t yet paid a visit, Winterfest features fire pits, a craft market coordinated by Art Star, and The Lodge–an indoor space built from shipping containers to house dance parties and concessions. There’s also the skating rink, of course, and lots of twinkly, outdoor space to enjoy a beer with friends.
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Things are happening on the Delaware Riverfront. Friday, November 29th is the official opening of The Lodge at Waterfront Winterfest with chef George Sabatino in the kitchen. Winterfest is a new seasonal experience that includes the RiverRink, a holiday craft market curated by Art Star Craft Bazaar, landscaping by Groundswell Design Group, the team behind the PHS Pop-up beer garden and the Lodge, a heated and tented structure made exclusively of shipping containers that will be serving up a entertainment, light fare and seasonal cocktails for 500 people.
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This winter there will be a lot more than just a ice-skating rink. | Photo by G. WIDMAN FOR GPTMC
The Blue Cross RiverRink on the Delaware Riverfront is turning twenty years old this year and the Delaware River Waterfront Corporation has some great sounding plans for the rink this year. Between Thanksgiving and New Year’s Eve the waterfront will be hosting a pop-up holiday village. The grounds will be designed by David Fierabend of Groundswell Design (Morgan’s Pier, PHS Pop Up Garden) and will feature a 400-person warming tent. The tent will house a temporary bar and restaurant by Four Corners’ Management (Avram Hornik) and chef George Sabatino. Sabatino will be serving up a menu of “winter favorites” in a restaurant surrounded by garden grounds of pine trees, fire pits and the ice rink.
So basically, what they’re creating is a winter equivalent to the PHS Pop Up Garden. Complete with the same designer and operator. Sounds good to us.
With Morgan’s Pier winding down we were wondering what George Sabatino would be getting into this fall. At Feastival he told us that he has been working on the menu at Boot and Saddle and was very excited for who was going to be the executive chef. Today we can tell you that Chris Davis will be the executive chef at Boot and Saddle and will be executing a menu overseen by Sabatino.
Davis comes to Boot and Saddle after a stint at Popolino and as chef de cuisine at Barbuzzo.
Boot and Saddle menu and what’s next for Sabatino »
Morgan’s Pier and chef George Sabatino are presenting a taste of New England this Thursday with an old-fashioned seafood boil. The $35 prix fixe menu features a ton of seafood and sides served family style. Among the highlights are boiled blue crabs with Yards Pale Ale and charred sweet corn with lobster butter and spiced lime.
Check out the full menu »
Trey Popp laments the loss of George Sabatino’s $30 three-course dinner menu at Morgan’s Pier.
On the first weekend of June, four weeks after it came into being, the best dining value in Philadelphia was murdered at Morgan’s Pier. George Sabatino’s $30 three-course menu was bludgeoned with PBR cans by a mob of 25-year-old frat bros, stabbed in 16 places by five-inch stilettos, and finally trampled to death in a midnight stampede to the on-site hot-dog cart. The corpse was dumped into the Delaware River as the perpetrators and accomplices got busy grinding to a DJ beat.
Two Stars – Good
Summertime Blues [Philadelphia Magazine]
Morgan’s Pier [Official Site]
Photo by Michael Persico
All kinds of mellon salad
Craig LaBan finds that George Sabatino is succeeding by not cooking down to the masses that visit Morgan’s Pier.
The addition this summer of former Stateside chef George Sabatino has added another layer of culinary intrigue, and potentially another audience. But could a young chef whose star rose over 35 seats in South Philly keep his luster cooking for 1,200 from May through September? The answer: A resounding “yes!” And while Sabatino’s kitchen wasn’t flawless, I often found myself in awe of his ability to capture his signature knack for seasonality, wit, and deceptive complexity without seeming stuffy or overdone, for an affordable “picnic” menu that must be turned out in eight minutes or less.
Two Bells – Very Good
Morgan’s Pier: A ‘picnic’ menu on the Delaware [Philadelphia Inquirer]
Morgan’s Pier [Official Site]