High Street on Market has been shining the spotlight on local farmers and food businesses all summer long with its Producer Dinner Series. Tonight, August 8th, executive chef Jon Nodler welcomes chef and La Divisa Meats butcher-owner Nick Macri for a feast built around La Divisa’s pasture-raised meats.
High Street on Market’s slate of high summer producer dinners continues this Thursday, July 27th with a cheese-centric menu and Berks County’s Valley Milkhouse.
High Street on Market is known for its local sourcing and strong producer relationships. And they’re launching a new dinner series celebrating the hardworking farmers, brewers, butchers, and distillers whose products become their ingredients.
First up? Camp, Hill, Pennsylvania’s Highway Manor Brewing Company.
While debates still rage about whether a Philadelphia-made bagel can ever truly compete with New York standard bearers, it’s undeniable that our city has experienced something of a bagel renaissance in the past few years: newcomers like Knead, Spread, and the Bon Appétit-blessed Philly Style Bagels are doing new and exciting things, some of Philly’s longest-running bakeries that dominated the market for years are still turning out great bagels every morning, and even artisan bakeries are getting in on the action with limited-edition runs one or two days per week.
The next time you’re looking for a lox sandwich, an egg and cheese, or just a classic schmear, turn to one of these solid options.
Yesterday, we told you the news that Steven Eckerd was going to be taking over the line at Pub & Kitchen–stepping into the position held by chef Eli Collins for the past four years. But the question that was left hanging was, what’s going to happen to Collins?
Well now we know.
Those of us who know High Street on Market and eat there with any kind of regularity probably don’t exactly think of it as a health food restaurant. Because of, you know, all that bread (gluten), those tea cakes and apple fritters (sugar, butter, fat), and sandwiches like the Hickory Town (boloney, eggs, cheese, gherkin mayo, awesomeness).
But according to our friends over at BeWell Philly–and, more to the point, the crew at Bon Appetit’s new health-focused blog, Healthyish–High Street really is a healthy place to eat. Or, at least it’s not a not healthy place to eat. Or something.
When I think of Old City’s High Street on Market, I mostly think of bread. So. Much. Bread. Freshly baked and begging to be stuffed into my face. (Buckwheat Cherry, you are never not on my mind.)
This thought of stuffing bread into my face with reckless abandon does not necessarily line up with actions usually associated with being healthy.
But a closer look at the menu, which boasts items like house-made ginger yogurt, grilled broccoli salad and brown rice fettuccine, shows that the spot, which gets a whole lot of praise for its pastries and oh-so-glutenous (see what I did there?) options, should — somewhat unexpectedly — be on your short list of places to go when in search of a healthy(ish) meal. And if you’re not already convinced, Healthyish, Bon Appetit’s new health-focused outlet, just put High Street on Market on its list of the 10 Most Healthyish Restaurants in America.
See that, Nashville? That’s what’s coming your way when Federal Donuts opens its first ever outside-of-Philly expansion in your town.
You lucky bastards.
Heather Thomason who has been Kensington Quarters’ head butcher and fellow butcher Cecilie May are branching out on their own. The pair have started Primal Supply Meats. The business is committed to providing sustainable, pasture-raised meat to Philadelphia. They will supply primal and custom cuts to restaurants and meat subscriptions to families and individuals. Also look for Primal Supply Meats at High Street Farmers’ Market beginning this Saturday June 4th. High Street Farmers’ Market is located in front of Fork and High Street on Market at 308 Market Street. Hours are Saturdays, 10 a.m. to 2 p.m.
Kensington Quarters, which saw its opening butcher, Bryan Mayer return to New York, has installed chef Damon Menapace to oversee the butcher shop at the restaurant. Menapace and his team will run the operations and build the sales case.
It’s National Grilled Cheese Day because some people need a made up holiday to celebrate the grilled cheese. But not us at Foobooz World Headquarters. After all, I’ve called a grilled cheese by Bobby Flay “an explosion of taste in my mouth” and Jason Sheehan recently admitted that a grilled cheese matters to him more than a thick steak or even a lobster tail. As if today’s weather wasn’t enough of a reason to go for a grilled cheese at lunchtime, maybe this list will inspire you.