Abe Fisher Wants You to be Happy

abe-fisher-barAbe Fisher is introducing a Happy Hour  with $7 plates, wines by the glass, and cocktails. Since Abe’s cheapest plates are $10 apiece and the bar serves cocktails and wines priced at $12 each, this is a pretty good deal.

Abe’s cocktail list includes drinks such as The Abe Fisher Cocktail (Beefeater 24, Dolin dry, Dolin blanc and dill pickle juice), Sherry Bobbins (Corralejo Blanco, Lillet, celery, honey and lemon), and The Cherry Orchard (vodka, maraschino liqueur, sour cherry, lime and orange bitters).

Happy Hour here is an actual hour (5-6 p.m.), but on the upside, it run seven days a week.

Abe Fisher [Foobooz]

Yoga and Wine at Valley Green Inn with Pop Up Yoga Philly

Shutterstock

Shutterstock

The folks over at Pop Up Yoga Philly are on a roll, people. The same gals who put together the $10 class at the Porch at 30th Street Station just announced a brand-new event: a 60-minute Vinyasa class followed by a wine happy hour at the pavilion at Valley Green Inn. Can you think of a better way to unwind after a long workweek? Because I totally can’t. Read more »

Fitler Dining Room Adds Happy Hour

fitler-dining-room-fried-chicken-sandwichFitler Dining Room has added happy hour. The Center City restaurant is offering sangria and snacks from 5 p.m. to 7 p.m. everyday. The menu includes half-price oysters, a daily cheese special, a veggie plate and popcorn dusted with Rogue Creamery’s “Blue Heaven” cheese.

The highlight however is the Japanese Fried Chicken Sandwich which includes bread and butter pickles, slaw and is served on a semolina roll. On the drink side Fitler Dining Room is offering Tiger Lager for $3 and summer sangria (white wine, lillet, berries) for $5 a glass, $23 a pitcher.
Full Fitler Dining Room Happy Hour Menu » 

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Free Beer at WokWorks Every Wednesday

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What better way to celebrate Hump Day than with free beer and food specials? Well maybe with free beer and food specials on a beach, but let’s not be picky.

Starting today, Wednesday, July 9th, and continuing every WednesdayWokWorks will be pouring free draft beer (until the keg runs out) from 5 – 10 p.m. And tonight you can get your hands on Kirin, an authentic Japanese beer that can be enjoyed with the delicious (and cheap) food specials, including $2 slider buns, $3 dumplings, $5 tropicalia wings and more.

Beers are limited to 3 per person because after all, you still have to go in to work the next day.

WokWorks [Foobooz]

New Summer Bar Menu for Ela

Eggplant-Tots-Ela-940

Eggplant Tots

Ela has added new cocktails and bar menu items for summer. Chef Jason Cichonski has added dishes like:

  • Pork Belly with watermelon bbq, pickled rind, arugula
  • Lamb Pita with sesame cucumber, salsa verde, yogurt and radish
  • Eggplant Tots with piperade, shaved fennel and pecorino

The bar is also celebrating summer with several new cocktails including:

  • Divine Intervention with Lillet, Uncle Val’s Botanical Gin, Orange Bitters, Lavender
  • I Am Fred Astaire with Vodka, Mango-Rosemary-Red Bell Pepper Shrub

Read more »

Summer Happy Hour at coZara

Bar at CoZara | Photo by Kyle Born

Bar at CoZara | Photo by Kyle Born

After Trey Popp’s review of CoZara, where the happy hour garnered the most compliments,  we wanted to check it out for ourselves. And oh yes, it is happy.

Not only does CoZara offer up a wide range of beer, wine, cocktails and sake for just $2, you can get $2 deals on their Japanese small plates as well.

Read more »

Restaurant Review: CoZara

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Photos by Courtney Apple

We here at Philadelphia magazine decided last month to start debuting restaurant reviews early on Foobooz. We had reasons. And we discussed them here. Welcome to the new world.

If restaurants are like fishermen, constantly angling for customers, CoZara is that guy at the end of the pier who keeps changing his bait as fast as he can reel in the line.Hiroyuki “Zama” Tanaka’s sophomore effort (following his eponymous sushi den in Rittenhouse Square) opened with a 60-item menu patterned after a Japanese izakaya. Small plates were grouped into nine categories, with sushi notable for its absence. A few weeks later, CoZara added lunch: rice bowls, ramen, and gluey alt-burritos whose delicate soy-paper wrappers struggled to contain heavy cargoes of soggy rice entombing the likes of teriyaki salmon or BBQ eel. Then the dinner menu, which had already been tweaked, changed again, shrinking by about half in response to what chef de cuisine Chris Paulikas called the “deer-in-the-headlights look” of customers who found the original one “ominous.”

Read more »

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