Spanakopita: spinach, kefalotiri and feta cheese, house made filo
Owners George and Vasiliki Tsiouris and chef Bobby Saritsoglou are celebrating the fifth anniversary of Midtown Village’s Opa today with a special menu of $5 bites and drinks all day.
The menu includes favorites like hummus with yellow fava bean puree, slow cook roast pork and spanakopita stuffed with spinach, kefalotiri and feta cheese.
Drink deals are also available including:
- Xinouli – a Greek-style margarita
- Gai’a Notios Red Wine
- Trace Ouzo – a Greek Spirit
The specials are available all day as is the rest of Opa’s menu of Greek dishes.
Full anniversary menu »
The Double Knot: A twist on the Manhattan at Double Knot
In addition to all of that coffee upstairs, sake down and of course wide selections of beer and wine, Double Knot beverage manager Zachary Davis has created a cocktail list that must be explored.
The list is anchored by the Double Knot, a riff on the Manhattan mad by doubling up all of the ingredients. That means two whiskeys, two vermouths, and two kinds of bitters.
Making the Double Knot »
The garage at 12th and Sansom | Google Street View
It seems like every other week we’re bringing you some news about a brand new development coming to Midtown Village. Well, buckle up, folks. It’s that time of the week again.
Brickstone Cos., the developer whose wrapping up a major apartment/Target project at 1112-1128 Chestnut Street and also working on restoring the Hale Building into offices, is planning their next big project: a large mixed-use development featuring two towers at 12th and Sansom.
The site is currently a lifeless parking garage, but Jacob Adelman of the Inquirer reports that Brickstone wants to bring at least one residential tower and a separate office tower with a hotel to the busy corner. As with their other projects, Brickstone is also planning on adding ground floor retail to bring some life to the street.
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Beginning tomorrow, Wednesday, December 9th and running through Wednesday, December 23rd,Bud & Marilyn’s is converting the backyard garden they share with Little Nonna’s into a Holiday Tiki Garden. The pop-up comes complete with wooden totems, a thatch roof bamboo bar and of course heat lamps. While tropical tunes play, Bud & Marilyn’s will be serving a special menu of tiki-inspired food and drinks.
Among the highlights are sweet and sour meatballs and glazed pork and pineapple buns. The food will change weekly and go oh so well with the tiki drinks that include the classics from the Scorpion to the Singapore Sling.
Bud & Marilyn’s Tiki Garden will be open Monday through Friday beginning at 5 p.m. and Saturday and Sunday beginning at noon. Enter the holiday pop-up on Locust Street between 13th and Camac Streets.
Seating is first come; first serve and payment is cash-only.
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Tonight, the owners of Zavino in Midtown Village and University City debut the opening of another restaurant right across the street.
Greg Dodge of Zavino Hospitality Group introduces Tredici Enoteca at 13th and Sansom Streets, across from its sister restaurant. The Enoteca, which means “wine repository,” will serve Mediterranean-style cuisine with a focus on an affordable and diverse Italian wine bar.
The drink selection provides premium wines by the bottle, glass, or through the cruvient, a six-bottle preserving system at the bar. Similar to a draft system, the wines will be kept fresh, temperature controlled and served by the glass.
Opening menus and more »
Fried Chicken Bucket – For lunch at Bud & Marilyn’s
Bud & Marilyn’s is now serving lunch Monday through Friday. Marcie Turney and Valerie Safran’s latest restaurant is serving up the likes of fried chicken by the bucket (pictured) and smoked beet reubens.
Lunch is served from noon to 3 p.m. and the menu is broken down into five sections including chicken and hot buttered buns.
The buns section includes:
- Chilled Lobster Buns
- Korean Glazed Toful Buns
- Nashville Hot Buns
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On the third Thursday of November, Beaujolais Nouveau hits the world. It is the first taste of the 2015 vintage and in France, it’s a celebration of wine, the year and the region. And in Philadelphia we hate to miss a party, so many Philadelphia bars and restaurants offer pours, specials and in one case, a dinner cooked by a former Le Bec Fin executive chef.
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Just some of Opa’s new brunch items.
When chef Bobby Saritsoglou was at Santucci’s at 10th and Christian, his brunch was a great, under the radar choice and now he’s rolling out Sunday brunch at Opa and it is really appealing to us right now.
From 10 a.m. to 3 p.m., Saritsoglou will be enticing with a menu that includes:
- The Spartan Breakfast with house-made sausage and ham, fried haloumi cheese, two eggs any style and served with pita bread
- Pancakes, Greek-style with powdered sugar and cinnamon or nutella and banana
- Greek Benedict served with ham, soft boiled egg and house-baked bread
- Breakfast Gyro served with scrambled eggs and house-made sausage
- Everything Bagel with scrambled eggs, ham, house-made sausage, hash browns and kaseri cheese
And all November., brunch will come with a complimentary Mimosa, Bloody Mary (bacon-feta garnish) or house-made Pastry Basket. And for you Saturday revelers, Saturday brunch is coming up next.
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Scratch Biscuit is now offering its late-night $5 Buck Cluck special as a happy hour special as well. The $5 Buck Cluck is fried chicken, pimento cheese and pickles on a biscuit and it is now $5 between 3 pm and 5 pm.
Previously the $5 Buck Cluck was sold late-night out of the back door of Scratch on Drury Street. At happy hour, you can stroll right in the front entrance at 1306 Chestnut Street.
Scratch Biscuit [Foobooz]
Nashville Hot Buns and the interior of Bud & Marilyn’s | Photo by Courtney Apple
My problem with Bud & Marilyn’s is that I always want to be drunk before I go.
There are reasons. This isn’t me confessing to some latent alcohol problem, or anything so pedestrian. No, it’s because they have this chop suey on the menu, and this chop suey in particular (this chop suey more than all other chop sueys I’ve known) is maybe the most perfect drunk food ever created.
I know. No one eats chop suey anymore because chop suey was, is, always will be the avatar of Americanized Chinese food. There are a million stories of its creation. All of them are probably true. And it’s a dish that has lingered in the American consciousness for a century, staling and growing hoary with legend until it’s become the kind of thing you’d expect to find in some tiki’d and Buddha’d gold-flake dining room in suburban Milwaukee in 1977.
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