Meet the New Owners of Resurrection

resurrection_ale_houseWe told you last month that Leigh Maida and Brendan Hartranft were selling Resurrection Ale House. Today, we have some news on the new owners, Andrew Wagner and Marcus Versace.

Wagner is the chef and has worked for the Starr Restaurant Organization for the last twelve years, mainly as executive chef at Jones and now at Continental Midtown. Versace is a bartender, working at Las Vegas Lounge and since 2004 at Coco’s on 8th Street.

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Rex 1516 Continues Guest Burger Series

sabatino-burgerRex 1516 is continuing its guest burger chef series through August. This month, chefs Jeremy Nolen, Kevin Sbraga and George Sabatino will be participating.

Sabatino, who’s Aldine project is moving forward, will be the featured chef tonight. He’s crafted “the Livin’ La Vida Local” burger that’s topped with heirloom chile relish, Green Aisle summer pickle medley and fresh Jersey milk cheese.

The burger costs $15 and includes a pint of Newbold IPA and a shot of Buffalo Trace. Each week, the burger and an accompanying pun will be posted on chef Justin Swain’s Instagram feed

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Resurrection Ale House Is Changing Hands

resurrection-fried-chicken

Leigh Maida sent out a message to subscribers of the Resurrection Ale House mailing list that the her and Brendan Hartranft’s Graduate Hospital beer bar is under agreement of sale. The letter notes that the employees will stay on after the acquisition, though the fried chicken may not. The note says that the chicken might pop up at the couple’s other bars, Memphis Taproom, Local 44 or Strangelove’s.

As for the new owners, that remains a mystery.

Read the full letter » 

Cafe Ynez Has Adam Erace Longing for More

cafe-ynez-logo

Adam Erace notes that you can’t have a vibrant neighborhood in 2014 without a good Mexican spot. And with the addition of Cafe Ynez at 2025 Washington Avenue on the Graduate Hospital/Point Breeze border, both neighborhoods can boast they have their Mexican restaurant.

Erace’s only complaint, he wants more. “More food, more hours. Fortunately, both are in the works later this summer.”

A new Mexican place comes to GradHo and Point Breeze [Foobooz]
Cafe Ynez [Foobooz]

Where We’re Eating: Entrée

10426775_297268180436020_6488720356301115488_n One recent evening, after picking up a four-pack of Allagash at Cambridge — the go-to place in this ’hood for quality takeout beer — I wandered with a friend into Entrée, a BYOB that opened in September. We weren’t expecting much. It was prime dinnertime, but the restaurant was empty, and the chef and his lone server were sitting out front. As things turned out, even if our expectations had been moderately high, they would have been exceeded. From the perfect calamari with slivered sweet peppers (one of my favorite versions in a city with many great calamari plates) to the pan-seared cornish hen to the pan-roasted halibut, everything was meticulously executed, yet presented simply and unpretentiously. Another win for the western end of South Street.

Entree Bistro [Foobooz]

For Rent: Gorgeous Townhouse Attached to American Mortals

2101 Christian Street, Philadelphia, PA

As of publishing time, the American Mortals hair salon on Christian Street has 5/5 stars on the business review website Yelp, which means that whoever becomes the new tenant of this Graduate Hospital home doesn’t have to look too far when it comes to getting their hair done.

Aside from a convenient location, however, the property is now offering a two-year lease (though one-year leases are negotiable). Here are the deets:

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Guest Burger Chef Series at REX 1516

duck-burger-rex-1516

Blue Duck Sandwich Co. – Comes with paprika rubbed bacon, gruyere, pickled Swiss chard stems, crispy shallots and lemon Swiss chard mayo.

Starting today, Tuesday, July 1st, and continuing throughout the summer, REX 1516 will be hosting a Guest Chef Burger Series. Each week, the restaurant will bring a new burger to the menu. REX will supply the buns, burgers, sides and booze, while the guest chefs will put together a burger using their own toppings and creating an original ‘pun.’

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