Starting on February 2, the first Monday of every month at Jerry’s Bar is going to mean fried chicken, sticky buns and beer.
The bar just so happens to be inaugurating its new Monday chicken tradition on a very important holiday: Groundhog Day. And in celebration of this fact Groundhog Day (the movie starring Bill Murray) is going to be playing on repeat all throughout the night.
In addition to enjoying the cinematic stylings of one of America’s finest films, for just $20 per person, guests are invited to chow down on fried half-chickens, sticky buns by Breakin’ Bread Bakery, and a pint of Kenzinger.
Tickets for the event can be purchased here. And remember: Don’t drive angry.
Jerry’s Bar [f8b8z]
Jerry’s Bar, which was recently named a Best of Philly City Brunch spot, is proving good things happen at dinner too. Tonight, September 3rd, from 6 p.m. to 9 p.m., chef Matt Moon is hosting a four-course Farm to Bar Dinner.
Featuring fresh, organic food from Greensgrow Farm and brews from Yards Brewing, the dinner will take place on the balcony of the Northern Liberties bar.
Each course will include a beer pairing, as well as a description of the courses served and ingredients used from a Greensgrow farm expert and a Yards Brewing brew master. Vegetarian and vegan options will also be available.
Full menu and ticket info »
Bacon Pancakes at Grubhouse | Photo by Courtney Apple
There are only a few foods that one can happily eat for every meal and pancakes are one of them. Maybe it’s because lasagna for breakfast doesn’t flow as well, but pancakes for dinner is never a bad idea. No matter what time it is, pancakes can always be the answer to the question of “What would make me happy right now?” And here’s a list of some of our favorite spots to get the hot and fluffy dish.
Read more »
Michael Klein has reported that Marshall Green is out at Jerry’s Bar in Northern Liberties. The reason isn’t clear but replacement Matt Moon is already tweaking the menu. Moon, who was promoted from chef de cuisine was once the chef at Talula’s Table, before a very short stint at Talula’s Garden and was the opening chef at Saint James Place in Ardmore.
Pictured at left is Moon’s new filet. The six-ounce steak is served with roasted garlic, veal jus, asparagus and cheddar onion potatoes.
The new menu at Jerry’s Bar »
Smoked Scallops | Photo by Courtney Apple
Trey Popp finds that Jerry’s Bar is a great and reasonable place to drink, the food’s not bad either.
And come back on Sunday morning. My favorite dish at Jerry’s was a special that paired cured smoked scallops with springy polenta—an enthralling alternative to the now-ubiquitous shrimp and grits.
Two Stars – Good
Restaurant Review: Jerry’s Bar [Philadelphia Magazine]
Jerry’s Bar [Foobooz]
Jerry’s Burger. Photography by Courtney Apple.
“Brunch is punishment,” Anthony Bourdain famously wrote. “Nothing makes an aspiring Escoffier feel more like an army commissary cook, or Mel from Mel’s Diner, than having to slop out eggs over easy with bacon and eggs Benedict for the Sunday brunch crowd.”
That’s never how Marshall Green made it feel at Café Estelle, which must have been responsible for 85 percent of the weekend traffic on North 4th Street for the five years he slung the best shirred eggs in town, among other favorites, at that widely adored spot. But there’s nothing like 1,500 early mornings to drive a man to drink—or at least to a place fitted out with a well-stocked bar.
Jerry’s Bar, where Green landed last May, has two of them. A long slab of marble salvaged from Independence Mall is the center of gravity downstairs, and a dark wooden barroom evokes an unbuttoned Ivy League clubroom on the mezzanine.
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Daiquiri at Jerry’s Bar
Jerry’s Bar loves its industry people. And to prove its love, every Sunday through Tuesday, the Northern Liberties bar is offering 20% off the entire check.
Jerry’s Bar [Foobooz]
Craig LaBan has plenty of praise for the brunch menu from breakfast savant, Marshall Green at Jerry’s Bar. But LaBan also reminds us that Green’s talents don’t disappear after noon.
Jerry’s menu is also an opportunity for Green, who also worked at Django, Ansill, and Meritage, to remind us of some other moves. Many of them are simply bistro classics rendered with attention to detail, like the soulfully rich French onion soup gratineed beneath a molten Gruyère lid, or a steel crock of oregano-scented meatballs in bright tomato ragu. Tender snails come with an inspired summer touch of Pernod, corn, and sweet crab, which adds an unexpectedly pleasant aquatic edge. Pureed corn soup gets a brilliant, boozy echo from a shot of bourbon corn liquor. Plump chicken wings rise above bar cliche with a distinct pickle brine and a sambal chili glaze with satay peanut dip I’m craving.
Two Bells – Very Good
Jerry’s Bar: Shot-and-a-beer hangout turn fine gastropub [Philadelphia Inquirer]
Jerry’s Bar [Official Site]
Jerry’s Bar held a secret brunch offering on Sunday, June 9th. But this week chef Marshall Green is officially rolling out his brunch menu. The menu offers everything from a trio of dips to start, to an asparagus and goat cheese omelet to French toast stuffed with strawberry cream cheese.
Full brunch menu »