The July issue of Philadelphia magazine features a profile on Michael Solomonov by John Marchese. Check out the intriguing story of Philadelphia’s most iconoclastic chef who seems poised for the big time. But no matter what happens next for Solomonov, it will be no match for the challenges–from a life-altering family tragedy to confronting his inner demons–he’s already faced.
The Inimitable Michael Solomonov [Philadelphia Magazine]
Tickets still remain to Michael Solomonov’s annual Down the Shore party, set for July 1st at 6 p.m. This year the party has moved from Zahav to Morgan’s Pier and the theme is a disco theme with European Jewish BBQ inspired dishes from some of Philadelphia’s best chefs.
Here’s what the chefs are whipping up »
Let’s start the morning with a fun juxtaposition. In the photo above, there’s a union protester handing out fliers in front of the Federal Donuts on Sansom Street to alert patrons to the founding owner’s sometimes-employment of non-union labor. Just a few feet from the protester is a large sign that reads: “FEDERAL DONUTS: PROUDLY BUILT WITH 100 PERCENT UNION LABOR.”
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David Magerman, owner of kosher restaurant Citron and Rose–formerly a partnership with Zahav chef Michael Solomonov–writes to say he’s just closed on the property for the future location of his next kosher project, The Dairy. The critically acclaimed and very busy C&R is part of Magerman’s broad vision for creating increasing resources for the observant Jewish community in Philadelphia. In terms of food, Citron & Rose is the only place a lot of people can eat outside of the home.
But C&R is decidedly upscale, and Magerman has been wanting to do something more accessible for a while. That’s what The Dairy is all about. The new restaurant will be at 321 Montgomery Avenue in Merion Station. It’ll probably open sometime between October and January.
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Zahav has announced their fourth annual Down the Shore Extravaganza and this year it moves outdoors to Morgan’s Pier. The ticketed event is set for Monday, July 1st from 6 to 10 p.m. The party will feature bites from some of Philadelphia’s best chefs and “disco-fied” klezmer beats from the West Philadelphia Orchestra.
Tickets are $85 and include buffet dinner by Michael Solomonov, open bar (beer and sangria) plus hors d’oeuvres from an impressive list of chefs.
Participating chefs and ticket information »
The last time we heard anything from Citron & Rose–the kosher restaurant opened in Merion by David Magerman, Michael Solomonov and Steve Cook–it was that Cook, Solo and their chef, Yehuda Sichel were leaving. It was a weird moment and no one really seemed to know what to make of the sudden rupturing of the partnership that had brought to the Main Line one of the most interesting restaurants it’d seen in years.
But now there’s new news from C&R, and it’s pretty big.
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Property has some further details on the split between Citron & Rose owner, David Magerman and Michael Solomonov. Check out the story of conflicting goals.
A few months ago, we did our first Property Profile with David Magerman, who moved to Philadelphia in 2004 and became a transformative force in the area’s Jewish community. When we spoke, he called himself “a systems guy” who, when he sees a need, does his best to fill it. One need he identified was an area kosher restaurant, and in a fortuitous turn of events, chef Michael Solomonov was looking to do kosher at the same time. The resulting Citron & Rose garnered rave reviews and quickly developed a devoted following. But the disparate reasons for such devotion explains why the two have parted ways.
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Yes, they are. And they’re taking their chef, Yehuda Sichel, with them.
Official word has just come down from the Cook/Solo camp, saying that they “have concluded [their] consulting arrangement with Citron and Rose,” and that Sichel–who has been chef de cuisine since before the place even opened to the public–will be headed back to Zahav (where he came from) “temporarily.”
So what does all this mean? We’re not sure yet. We know that Citron & Rose is staying open (despite losing its exec chef, chef de cuisine and partners), and that owner David Magerman is still in control. But really, that’s pretty much ALL we know at the moment. You can read the statement from Cook and Solomonov yourself after the jump.
The official statement (AND UPDATES), right this way
There are two wine dinners coming up fast on the calendar that you oenophiles ought to be aware of.
The first is an Andre Mack winemaker dinner at Le Bec Fin–the third in the restaurant’s series of dinners. It’s happening tomorrow, April 17, at 6:30, and as of right now, there are about ten reservations remaining at $125 a pop. The crew at Le Bec is putting together an 8-course dinner to pair with the wines that Mack will be discussing, and the menu looks like a pretty good one. Think of Lillet Rosé poached foie gras with rhubarb, cured beets and parsnips served alongside Love Drunk Rose or Fried Chicken Napoleon en Vessi with morels a la creme, ramp waffles and preserved hen’s egg paired with Oregogne pinot noir and you’ll be in the ballpark.
And yes, you did read that right. They’re serving fried chicken and waffles at Le Bec Fin. Viva la revolution. Call the restaurant at 215-567-1000 for reservations.
But wait… What if you can’t make it tomorrow night? Then how about hitting Zahav on April 29 for their Chateau Musar dinner?
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