The menu at Boxers PHL does a body good, apparently.
It took a few months, but Gayborhood sports bar Boxers PHL finally fired up that brick oven on its second floor and is cranking out the delicious grub it’s been promising since it opened in October.
So here’s the deal, for those of you who haven’t ventured in for a bite yet: The kitchen is open 7 days a week: on weekdays from 4 pm to 10 pm (sorry lunch-goers) and weekends from noon to 10 pm.
The main focus of the menu are their cheekily named pizzas, which bar manager Keith Stiles tells me are crafted from fresh ingredients. The “Lei’d,” for instance comes with pineapples, Canadian bacon, mozzarella cheese and barbecue sauce. The “Orgy” is topped with sausage, pepperoni, red onions, mushrooms, tomato and extra-virgin olive oil. There’s a “Twink,” too, which, as you might imagine, comes with a slim amount of toppings: tomato sauce, garlic and mozzarella. Stiles says you can always add on a few things if that’s not enough.
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Rai Rai Ramen is now open on at 915 Race Street in Chinatown. The “House of Noodle” offers seven varieties of Japanese ramen plus another 21 specialty ramen that run from seafood to pork intestines. The location is open Sunday to Thursday, from 11 a.m. to 10 p.m. and Friday and Saturday, from 11 a.m. to 11 p.m. The menu also lists the North Brunswick location that was closed do to fire and a location in Kailua, Hawaii.
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The Plough Happy Salad, available on this week’s vegan menu | Photo via Plough and the Stars
This Thursday, Old City Irish pub the Plough and the Stars will debut a new four-course vegan tasting menu starring meat-free dishes from chef Lenka Zivkovic.
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Meritage at 20th and Lombard has named Paul Gauthier as its new executive chef. Gauthier, who is a Le Cordon Bleu Culinary Arts and Restaurant Management graduate of Scottsdale Culinary Institute replaces Anne Coll (who is going to be running the kitchen at Susanna Foo’s new Center City restaurant) who was the longtime Meritage chef and her successor, Adam Ratmoko.
In a adjective rich release, Meritage promises Gauthier will bring “seasonally inspired cuisine prepared with a modern French technique” to the restaurant.
The menu no longer has any hits of Asian influence but now offers standards like Beef Bourguignon, Bolognese and seared salmon.
Check out the full menu »
Whole Roasted Fish (in “crazy water”)
Chef Luke Palladino has made a name for himself at the Jersey shore and he is now opening on Passyunk Avenue in Philadelphia. The former Columbo’s at 1934 E Passyunk Avenue has been transformed from a sandwich joint to Palladino’s, an upscale Italian restaurant with bar, open kitchen and 80-seats inside. The location, visible from Broad Street also makes the restaurant a gateway to East Passyunk. An opportunity, Palladino’s has taken advantage of with its striking striped exterior and large vertical sign. The opening is set for Thursday, December 18th and reservations are now available.
Inside, Palladino’s has a large bar with windows that will swing open to the avenue in nice weather, an open kitchen (also visible from the street) and a dining room with padded walls, banquettes and dark wood. A collection of striking Fornasetti plates hangs vertically at the entrance to the dining area.
The kitchen features a wood-fired grill as well as an Italian oven that will be used exclusively to bake focaccia. The extensive menu will consist of seasonal Italian cuisine, wood-fired steaks, chops, seafood and handcrafted pasta.
Photos and the full menu »
Girard–the new 70-seat, “no-tip” Frenchy BYO brasserie and bruncherie–is opening today. As a matter of fact, it’s open right now.
The restaurant (which is open from 7:30 a.m. until 10 p.m. Tuesdays-Sundays) is featuring brunch standards, as well as liquefied fruits and vegetables–which are presented as “Liquid Breakfast.” The menu will be health conscious and seasonal.
A “Roti,” or roast, will also be available on rotation, starting with French leg of lamb on Tuesdays, roasted cauliflower on Wednesdays, crown roast of pork on Thursdays, and whole roasted fish on Fridays.
Girard is also reservation-only, so if you want to dine, you’ll have to arrange it in advance.
And with that, here’s the full menu…
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Oddly shopped renderings aside, the highly-anticipated City Tap House in Logan Square opened yesterday, with a full dinner menu and all the craft beers you could possibly want. For now, the Logan Square Tap House is opening at 4 p.m. daily and running as a dinner-only operation, but lunch and a bar menu will be added starting November 10, and brunch service is scheduled to begin some time in December.
In the meantime, check out the dinner menu below.
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Grilled chicken for the new “Hai Satay” at Hai Street Kitchen
Haven’t been Hai Street Kitchen in a while? It’s time to return to the Japanese burrito bar. HSK has launched a new menu with some very interesting items to try out.
While they will be keeping some of the old favorites, they’ve revamped the roll options with these newcomers:
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Tonight, Kensington Quarters opens on Frankford Avenue in Fishtown. The combination butcher shop, restaurant and classroom is unique to Philadelphia and it will be interesting to see how the concept grows and evolves.
For now, we have the opening dinner, dessert and drink lists. The restaurant is starting off with a tight menu of small plates, starches and entrees. The menu runs from $11 for rare beef to $26 for a pork shoulder entree, served with potato torta and mustard greens. Though Kensington Quarters does include a butcher shop, the menu is far from strictly carnivore as the menu includes dishes that are or can be prepared for vegetarians.
For drinks, Kensington Quarters offers wine ($8 to $10.50) and beer ($5 to $6.50) on tap plus a list of cocktails.
Tomorrow, we’ll have a report on opening night.
Check out some photos and the opening menus »
Photo by Steve Legato
The Industry, number 3 in the most recent Foobooz Best Bars list, has revamped its menu, adding approximately 10 new items to their lunch and dinner menu. Among the additions; kimchee tater tots, barbecue pulled pork sandwich, wild boar ragu and a braised pork shank.
See the full menu »