Lights Out For Headhouse Crab & Oyster Co.

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Not sure if this is going to come as a surprise to anyone, but it looks like Headhouse Crab & Oyster Co. is just about ready to pack it in.

The Insider is reporting that David Ralic (who opened this spot at 117 South Street as a steakhouse called Ralic’s On South, but then quickly changed course after opening, re-branding it as a seafood joint and bringing in Mike Stollenwerk to oversee the kitchen) is saying that Headhouse Crab & Oyster will be going dark some time in the next couple weeks.

The good news? All the liquor and beer behind the bar is being discounted 50% until everything is gone.

Headhouse Crab & Oyster Co. To Close [Insider]

Winners Announced in Dog Days of Summer Cook-Off

On Saturday afternoon South Street hosted its third annual Dog Days of Summer Cook-Off, an afternoon of hot dog-eating and beer drinking under the historic Headhouse Market building. By all accounts it was the best-attended Dog Days of Summer event so far. Folks were standing in lines 20- to 30-deep to munch on wieners served up by local joints like Hot DiggityBrauhaus Schmitz, Serrano, and more.



At the same time, there were a few contests going on—one for the local restaurants serving hot dogs that afternoon, and a topping contest for Philly amateur cooks. Here’s the list of wieners, I mean winners:

Best Dogs

1st Place: Chef Michael Stollenwerk of Headhouse Crab & Oyster
Hot Dog: “The Sea Dog” with Sabrett’s hot dog, spicy pepper relish, crab salad, split-top bun, and a splash of Old Bay.

2nd Place: Chef Nick Mezzina of Misconduct Tavern
Hot Dog: “Sriracha Pork Dog” with sweet Sichuan chilli.

3rd Place: Chef Keith Garabedien of Hot Diggity
Hot Dog: “Corn Salsa Dog” with fire-roasted corn, 1732 meats, paprika-bacon salsa, radish tortillas and cilantro.

Amateur Toppings Winners

1st Place: Lily Vamberi
Hot Dog: “Dickmom Dog” with Elixr Coffee BBQ sauce, Kenzinger battered onion strings, roasted long hot relish.

2nd Place: Brant Williams
Hot Dog: “Pho-natic Dog” with pho beef bullion paste, mung bean sprouts, cilantro, Thai basil, thinly sliced jalapenos, lime hoisin.

3rd Place: Gabrierl Raab
Hot Dog: “Tova Dog” with amba Sauce, pickled vegetables, falafel crunch

Peoples Choice

Chefs Ricardo Rodriguez & Anthony Santiti Jr of Bistro Romano
Hot Dog: “Scala Duck Ragu” with grilled romaine, shaved parmigiano-reggiano, pancetta.

3rd Annual Dog Days of Summer Are Back

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This Saturday, July 19th, the 3rd Annual Dog Days of Summer Cook-Off is back and bigger than ever. Last year’s event featured 11 restaurants and food trucks, and this year’s will feature 20. The judges’ decision will be much more difficult and as a visitor, your stomach will be much more full.

Starting at 1 p.m., guests are welcome to sample the hot dogs, enjoy craft beer from Victory Brewing Company, jam out to live music and even vote for their favorite dog of the day. General admission is free, but food/drinks tickets cost $10 for 4 and $30 for 15. Or, if you’re looking for that VIP treatment, spend $30 and get early access at noon, a VIP gift, and 20 food/drink tickets. Proceeds will go to the preservation of the Headhouse Square Shambles. To purchase tickets, click here.

Check out the participants » 

It Certainly Is a Taco Tuesday

interstate-drafthouse-tacosThere’s no denying alliteration works. How else can you explain the popularity of Taco Tuesdays?

And here are four we came across just now:

Miles Table also has a fish taco special for lunch today. Three seared tilapia tacos  with sesame Thai slaw, sweet and spicy aioli, pickled onions on blue tortillas are $12.

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Headhouse Crab & Oyster Co. Now Open

HeadhouseCrabLogoThis week, Headhouse Crab & Oyster Co. opened to the public in the space once occupied by the short-lived Ralic’s on South–and considering that Ralic’s on South was a seafood restaurant opened by David Ralic and the new Headhouse Crab & Oyster Co. is also a seafood restaurant opened by David Ralic, we’re guessing the changeover wasn’t all that tumultuous.

One other thing that probably helped? Getting itinerant chef-about-town Mike Stollenwerk to run the kitchen. Ex of his own mini seafood empire (Fish, Little Fish, Fathom) and most recently Branzino, Stollenwerk is a guy who knows a thing or two about cooking seafood. His explanation of what’s happening at the new joint?

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Stollenwerk Out at Branzino; In at Headhouse Crab & Oyster Co.

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Stollenwerk with Branzino owner Luan Tota

Mike Stollenwerk’s run at Branzino is over at four months. Now the former star behind Little Fish and more Fish incarnations than we’d care to remember is heading to South Street. Michael Klein tells us Stollenwerk is going into business with David Ralic of Ralic’s on South. But Ralic’s itself is undergoing a rebranding. Within a few weeks the seafood eatery will be rebranded Headhouse Crab & Oyster Co. 

Stollenwerk out of Branzino, headed to South St. [The Insider]