Destination Dogs, the New Brunswick, New Jersey restaurant specializing in cocktails, arcade games and bizarre hot dogs has finally made it to Philly. Here’s what we discovered on our first visit:
The wild idea for Destination Dogs came both from creator Jimmy Cronk’s love for hot dogs and partly from his love of travel, which his wife Diana recognized as combinable passions. “My partners and I travel a lot. Well, we used to. Now we’re definitely traveling from the kitchen to the bar,” said Jimmy. “I knew I could get a little out there once it was globally inspired. I didn’t have to stick to the parameter of just serving hot dogs.” He certainly didn’t. Soon, hot dogs made of duck, alligator, kangaroo, and python will be available in Philadelphia. The restaurant is expanding here after four successful years in its original New Brunswick location. It is also updating its menu to include more shareable appetizers, such as scotch eggs, buffalo-inspired wings, and crab dip.
It’s a Rosé happy hour tonight, Friday, August 12th upstairs at Barbuzzo. The cash only event runs from 5 pm to 9 pm and will feature $10 rosé wines from France, Germany and Spain. Barbuzzo’s kitchen will also be offering bar snacks like papas fritas, marinated sirloin kabobs, Lolita sliders and more.
DJ Jersey Dan will be spinning hip-hop, soul and disco to keep the in-the-pink revelers partying.
Downstairs at Barbuzzo, the Mediterranean restaurant has turned its whole wine list over to rosé wines. There are 26 rosé wines representing five countries and 36 grape varietals. Elsewhere on 13th Street, Bud & Marilyn’s is serving up slushy Frosé fun all night.
It’s way too early to be writing this review, and I don’t care at all. Best thing about being a critic? That moment when you find something that’s best only in that moment. That, for whatever reason—despite calendars and schedules and plans and rules—demands to be paid attention to now.
There’s nothing to the place. It’s so stupidly simple that I love it in stupidly simple ways—without thought, just on pure reflex and lust for fried dumplings, acid-tinged surf rock and Bacardi 151.
Not trying to make an overstatement here, but we just might have found the loft of your dreams.
This Midtown Village condo is the ultimate home to match your city personality. Statement walls? Talk about statement ceilings: the completely open main floor features brick ceilings rising 23 feet and is flooded with light pouring through sizable double-hung arched windows. Warm hardwood floors, solid core doors and exposed industrial beams add charm and modernize the space. In such an illuminated room, it’s impossible not to look forward to mornings before work. Read more »
Tiki, the Midtown Village Tiki bar by Jason Evenchik (Vintage, Time, Bar, Garage and Heritage) and his longtime manager at Time, Tim Heuisler, is getting set to open. The bar, which will offer 13 Tiki drinks and a tight menu of Pacific Rim bites (all edible using chopsticks or fingers) is opening to open in a week to ten days. It would be nice if they could make it open in time for National Mai Tai Day on Thursday, but we will see.
When Opa first opened, it was loud, brash, crowded and dull. The kitchen seemed incapable of dependably executing the most basic dishes. The cooks were occasionally flummoxed by the simple interaction of meat and fire and would season things like toddlers given a spice rack to play with. I’d seen dudes in the park fresh off the spike who moved with more purpose than the floor staff on a weeknight, and the crowds that mobbed the place were a weird collection of neighborhood regulars and knots of sports-coated business bros who’d cluster like wolves at the corners of the bar, laugh too loud, and order rounds of Heineken and Amstel Light like they were on the last night of their package tour to Ibiza.
Back in the day (August 2011, to be exact), Trey Popp, Philly Mag’s restaurant critic at the time, gave the joint one-and-a-half stars, which I thought was too many by three. I hated the place pretty much unreservedly, and in the augmented-reality Terminator vision I have while clocking restaurants in this city, I always saw Opa with a big red X through it and the words AVOID AT ALL COSTS.
A familiar name is now the executive chef at Pennsylvania 6. Mathew Zagorski, who was the main man at Hickory Lane and Rouge also worked at Striped Bass and Lacroix back in the day rolls out his first full menu today at the Midtown Village restaurant.
The menu takes advantage of Zagorski’s experience with classic French technique and applies it to Pennsylvania 6′ American bistro concept. And of course there is a burger on the menu. The menu also includes crudo, shareable dishes like crab cake with Andouille sausage, plates like pasta with lamb shoulder ragout, a selection of steaks and chops plus sandwiches. Prices range from $12 for salads and starters up to $42 for an 18-ounce rack of lamb.
Pennsylvania 6 will also continue its raw bar program, including its buck-a-shuck oysters for happy hour weekdays from 5 p.m. to 7 p.m.
Highlights from the menu »
If you’re headed to Midtown Village for the food alone, we won’t blame you (El Vez! Barbuzzo! Opa! Double Knot! Graffiti Bar!) — in fact, we’ll probably be right behind you, on our way to happy hour. However, don’t let all that imbibing cloud your vision — Midtown Village shopping is some of the best in the city, with indie boutiques that boast small-batch beauty products, one-of-a-kind baubles from far, far away, and home stores that will take your place from Ikea to “I can’t believe I live here!” Get to know the neighborhood in a whole new way with the stylish person’s guide to shopping in Midtown Village. Read more »
Breakfast, 9:30 a.m. // Like Garfield and 10,000 novelty t-shirts, I don’t do mornings. Particularly not ones that haven’t snuck up on me accidentally—the sun rising while I’m still out doing whatever it is that insomniac food editors do—and caught me still in last night’s clothes.
One of the reasons I became a writer was so I’d never have to get up before noon. Sadly, somewhere in my youth I missed an important distinction. Some writers get to sleep the mornings away, sure. They’re generally the ones who own more than zero berets and have strong opinions about pencils. And then there are the ones who actually have to make a living.