Center City’s Butcher Bar, from the team behind Varga Bar, Mercato and Valanni is now open for lunch. Though there are some vegetarian dishes, as the name suggests, Butcher Bar is about the meat. Highlights include Sloppy Joe Poutine; a Butcher Bar grinder with sobrasada, rigani salami and provolone; and a $29 plate of steak frites.
Last week, Luke’s Lobster (130 South 17th Street) launched its winter menu. And while yes, they still have the city’s most ideal interpretation of the New England-style lobster roll (the right kind of split-top roll, just a hint of mayonnaise, no goddamn celery) and a whole lot of other seafood-based lunch options, they have added three new items for the season and, really, you should go there right now and try all of them.
Michael Schulson’s newest project, Harp & Crown, has been running on a dinners-only schedule since opening night. But starting yesterday, they quietly rolled out lunch service, offering all sorts of salads, sandwiches and snacks in the big, upstairs room.
We’ve got a look at the menu for those of you that are interested. No word yet on whether or not you can duck out at noon for a little afternoon bowling between meetings, though…
Fishtown’s Sancho Pistola’s kicks off weekday lunch on Halloween day. Chef Adan Trinidad will be serving burritos for perhaps the first time at Sancho’s and he also has a full menu of tortas. Among those tortas:
- La Cubana
Ham, Swiss cheese, pickles, mustard, chipotle aioli
- Grilled Chicken
spinach, thyme, aioli, black bean chihuahua cheese
- Braised Short Rib
black beans, lettuce, chihuahua cheese, horseradish crema
- Egg and Chorizo
black beans, lettuce, Oaxaca cheese, guacamole
provolone cheese, broccoli rabe, long hots, thyme aioli
And in order to properly kick off lunch, on Friday, November 4th, owners Joe Gunn and Casey Parker are hosting a “European Spoils” lunch with epic beers from Cantillon.
This week on Foobooz, we’re publishing our guide to Philly’s new world of cheap eats: upscale quick cuisine that’s as exciting as a meal at Vetri — at a fraction of the price. Today, an ode to bowls — and all the delicious things Philly eateries are cramming inside them. Check out our favorite one-bowl meals below. Or pick up the October issue of Philly Mag, on newsstands this week, to see all our Cheap Eats goodness in one place. Read more »
Breakfast is the last great, untouched frontier. Of all the meals available to us (lunch, dinner, supper, elevenses, fourthmeal, midnight snacks, etc.), breakfast is the most pure, the most un-fuck-with-able. No one in his right mind tries to innovate during breakfast. No one tries to dazzle you with technical wizard-powers or supply lines to long-lost fruits and vegetables. Breakfast is toast and jelly. Coffee. Pancakes. Eggs and bacon. Waffles in all their myriad glories. It is, occasionally, oatmeal. Complicated (but comforting) pastries. Half a grapefruit doused in Wild Turkey. Whatever.
I love congee and chilaquiles as much as anyone, but Americans own breakfast the way the French do dinner. We have stolen all the great ideas ever had about breakfast and made them our own. Americans are so good at breakfast that our canon doesn’t extend merely to regional variations, but to social, religious, economic and historic ones as well. The trucker’s breakfast is a thing. The yoga breakfast. The camp breakfast. The Lutheran pancake social or Continental or Southerner’s petit déjeuner. Breakfast knows no bounds save temporal. And brunch? Well, brunch doesn’t even have those rules to adhere to. Brunch laughs at the notion of rules.
• We’ve all been there: You’ve been working away at your desk, incredibly focused, when all of a sudden your stomach lets out a big growl and you realize and you realize you need to eat — like, now. You quickly call up your favorite delivery joint and order the most drool-inducing, satisfying meal you can think of. But newsflash: You should be ordering way earlier. A recent study suggests that ordering food at least an hour before you’re usually hungry could help you save in the calories department. [Futurity] Read more »