We won’t have the Arrow Swim Club to kick around anymore. HughE Dillon reports the Northern Liberties swim club is being taken over Brian Nagele who runs the Philly2Night web site and King’s Oak on the Piazza. The new concept will be more affordable than the $1,000 memberships sold last summer. Chenango, the restaurant will be rebranded Yellow Fin Grill. [Philly Chit Chat]
Ramen Boy by the Yakitori Boy team should be open at 204 N 9th Street before January comes to an end. [Phoodie]
Benny Lai has opened Grill Fish Cafe next to his Vietnam Cafe in West Philadelphia. [Meal Ticket]
Nan Zhou Hand Drawn Noodle House is moving to bigger digs. The popular Chinatown restaurant is taking over the Pho 75 space at 1022 Race Street. [The Insider]
Interstate Draft House in Fishtown has a new chef. Julio Rivera is out and Adam Scott is in. Scott who has experience at Hawthornes and the Doylestown Country Club will make the menu a bit less Mexican. [Meal Ticket]
Pumpkin on South Street has gotten a facelift. Check out the new seating and wood panelling from reclaimed materials. Check out some photos below.
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Photo via Drawing for Food
Drawing for Food heads to the “Times Square of North Philadelphia” for a cheesesteak from Max’s. They also stop in to the bar next door which has the above neon sign. [Drawing for Food]
Brian takes on three varieties of Korean fried chicken and a Koagie at the new Sammy Chon’s Ktown BBQ in Chinatown. [Bridges, Burgers and Beers]
Phoodie calls the egg and vegetable soup at Nan Zhou Noodle House “the greatest lunch $4.50 can buy.” [Phoodie]
Gil from Philly Market Cafe takes some shots at a.kitchen after a bread-free lunch. [Philly Market Cafe]
Brunch Philly goes to Vedge for brunch of course. They find the meal to be a bit hit-or-miss, but it does make us want to go. [Brunch Philly]
Quick Fixx on South Street has just opened and Gluten Free Philly is there to check out the celiac friendly options. [Gluten Free Philly]
Brian Freedman heads to Nan Zhou Hand Dawn Noodle House in Chinatown and happily gnaws his way through his appetizers as he prepares for the real star, the noodle soups.
Hand-drawn noodles of miraculous springiness, chewy strands that absorb the perfect amount of broth while maintaining their own hearty flavor. This is the Platonic ideal of pasta.
Although all soups on the menu are winners if you focus on the noodles, some are better than others. Ox tail noodle soup disappointed with its gray, tough little fists of meat, and one-dimensional fish balls tasted too similar to crab stick. But meatball noodle soup is a must: Tender, two-bite orbs of finely chopped pork and vegetables in a muslin-thin wonton wrapper, its slippery sensation against the tongue setting the meatiness of the balls off with ringing clarity.
Nan Zhou Hand Drawn Noodle House [Philadelphia Weekly]