Marc Vetri’s seventh restaurant, Lo Spiedo officially opens today. Located just inside the gates at the Navy Yard in South Philadelphia, Lo Spiedo aims to be a lunch option for the Navy Yard’s 11,000 plus employees as well as a dinner destination for Philadelphia diners.
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The people of East Passyunk must have a boundless appetite for pizza, because despite the proximity of Slice, Santucci’s, Marra’s, and Francoluigi’s (and I’m sure you’ll let me know if I’m forgetting somebody…), opening night at Brigantessa yesterday was bumping. Cocktails were flowing, as were wines on tap and by the carafe, and the high-tops and bar seats were loaded. But the warm dining room upstairs will ensure plenty of space for Passyunk’s pizza lovers as the restaurant hits its stride.
Photos and more, right this way
Brigantessa opens this evening on East Passyunk Avenue. The second restaurant from chef Joe Cicala and his partners Cathy Lee and Francis Cratil-Cretarola will focus on Southern Italian cooking and a menu built around the restaurant’s wood-fired oven. The bar and open kitchen take up much of the first floor with a dining room upstairs. Cicala will also have a rotisserie and grill at his disposal in the kitchen.
The bar will offer sixteen beers on draft, including several craft Italian beers as well as US craft options as well. Wine will also be available on draft and will focus on wines from Southern Italy.
Brigantessa will initially be open for dinner seven nights a week and lunch will be added later. It is walk-in only for now, OpenTable reservations are available as of Monday, October 20th.
Opening menu »
Lo Spiedo: A tease of the interior | @LoSpiedo
Tonight, for Vetri Family’s monthly industry night, Amis is collaborating with the forthcoming Lo Spiedo for a night of rotisserie inspired dishes. Lo Spiedo chef Scott Calhoun is offering the following free bites:
- Calabrian Chili Salad
- Coal Roasted Eggplant with Pesto & Breadcrumbs
- Spit Roasted Cabbage with Gorgozonola Piccante
- Bucatini Alla Gricia
- Spit Roasted Chickens, Ribs, Brisket
- Apple Pie for dessert.
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Blue Belly BBQ is becoming Square Pie.
Cochon’s Gene Giuffi is getting into the pizza game. He’s converting his former Blue Belly BBQ at 600 Catharine Street into a small pizza shop. Square Pie will serve up Sicilian-style pizza as well as pastas. Giuffi has worked with pizza in the past, and even offered brunch pizzas in the past at Cochon.
Like Cochon, pork will feature heavily on the menu. Look for Square Pie to open later this month.
Full Square Pie menu »
Joe Cicala is getting close to opening his second restaurant, Brigantessa on East Passyunk. How close? He estimates his menu is about 80% done, which is about how much of it we can decypher in this blurred photo that Cicala posted on Instagram.
Most visible, the annotation “more salumi.” And who can’t get behind that? Cicala, who is also the chef at Le Virtu will be serving flavors of Southern Italy at Brigantessa.
Everybody loves brunch, right?
Well, starting this Saturday, October 4th, Zavino in University City will begin serving its weekly brunch menu, available from 11 a.m. until 3 p.m. every Saturday and Sunday.
Complete with $4 Mimosas and $5 Bloody Marys, the brunch will also have a Make-Your-Own Mimosa Bar. Guests can also get their morning back on track with the fresh-juiced Hangover Cure for $5, featuring kale, cucumber, apple and ginger juices. The brunch will feature chef Carlos Aparicio’s full menu of Italian fare, complemented by a selection of new brunch additions.
Brunch dishes will change frequently to reflect the freshest ingredients, but will likely include stuff like bacon and egg pizza with habanero cheddar, bacon, eggs and sofrito; a breakfast calzone with eggs, sausage, potatoes, peppers and onions; a Frittata of the Day, prepared with farm-fresh ingredients; ricotta pancakes with seasonal fruit; homemade brioche french toast with maple-walnut syrup; and cinnamon rolls baked fresh to order.
Dishes will range in price from $8 to $16.
Ardé Osteria is unleashing its wood-fired pizzas, salumi and mozzarella bar, handmade pasta and more tonight in downtown Wayne.
The Italian BYO’s chef staff consists of Pino DiMeo, Antimo DiMeo and Scott Stein. Expanding upon their first venture– Pizzeria DiMeo’s– in Roxborough, the cuisine combines rustic Italian and local flavors.
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Matt Pershe recently graduated from the University of Pennsylvania and has joined AmeriCorps. His AmeriCorps stipend has him looking for cheap food and he’s found it in Olive Garden’s “Never Ending Pasta Pass.” an all-you-can-eat-for-seven-weeks for $99 deal offered by the Italian restaurant chain.
Pershe is documenting the time while he tries to get his money’s worth and not turn into a “pasta-sized” version of himself.
The writing draws you in and we’ll be checking back in with Pershe as the days and alfredo slip by.
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After eleven years in business, August BYOB, located on Columbus Square in South Philadelphia, has decided to open its doors on Tuesday nights from here on out.
This fall, every Tuesday night from 5:45 p.m. until 8:45 p.m. will be August’s “pot luck” night, in which they will serve a different potluck menu, changing weekly. All of the entrees on this menu will be under $18 a piece.
The new hours begin next Tuesday, September 30th.
August BYOB [Official]