Serpico | Photo by Mike Persico
South Street’s Serpico has launched happy hour. From Sunday to Thursday (closed Mondays) between 5 p.m. and 6:30 p.m., the restaurant is offering all glasses of wine and specialty cocktails for $10 each. A savings of up to $5 a glass.
Chef Peter Serpico’s food gets in on the deals too, with Deep Fried Duck Leg (hoisin, cucumber, Martin’s bun), the Korean Fried Chicken Wings (chili, white sesame, kimchee), Duck Liver Mousse (caramelized beets, bone marrow, black pepper), and Wagyu Breseola (black cherry, sumac, horseradish) all for $10 each.
The deals are available throughout the restaurant, not just at the bar.
This weekend Metropolitan Gallery 250 will showcase artwork from students in the Fresh Artists’ “Palates to Palettes” program. Designed by Philadelphia art teacher Deva Watson, the program highlights fine art and culinary art, allowing Wissahickon Charter School and Meredith Elementary School students to experience both first hand.
Read more »
The three Philly contenders
Ben Franklin once said, “Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote.” I’m like 80% sure he was talking about voting in this year’s Food & Wine People’s Choice Best New Chef competition.
Read more »
Nick Elmi. You’re not going to not vote for that face.
Food & Wine‘s fifth annual People’s Choice Best New Chef competition is officially underway, and Philly is reasonably well represented with Nicholas Elmi, Peter Serpico, and Greg Vernick all getting nominations. Voting begins today and ends April 8th, so you should probably (definitely) vote to make sure one of our boys makes it through to the finals. Do it for them. Do it for me. Do it because NO Philly chefs made the editor’s list of Best New Chefs this year. It’s your civic duty.
Read more »
Serpico photo courtesy of the anagramatic Mike Persico
There’s only so much a clean bathroom can tell you about a restaurant, but every now and then they speak volumes.
To face the poster of Olivia Newton-John wearing her “Physical” gear in the Juniper Commons men’s room is to know, conclusively, that there’s no escaping the 1980s there. The inexplicably unflattering powder-room lighting at the late, unlamented Avance — which had inherited perfectly good illumination from Le Bec-Fin — encapsulated the misguided priorities that sank the place. Even the community chalkboards lining Crow & The Pitcher’s facilities testify to that restaurant’s yearning to be adopted by a neighborhood that’s never really rallied behind a tenant at that address. (And where else but Miami Beach could have a setup like this?) Read more »
Photo by Mike Persico
Serpico has been promoting his $65 family-style Christmas Eve dinner on social media but until now hasn’t shared the menu. If you’re interested in a dinner that certainly isn’t the feast of seven fishes or have an out-of-town friend coming to town, that you want to impress, this might be the dinner for you.
Full menu »
Peter Serpico just tweeted out this snap of the newest menu at Serpico on South Street. There are some classics on there (the corn ravioli, the lamb ribs), but I like seeing those two kinds of ramen. And the $9 pig’s head? That alone is enough to make me want to get back for another dinner. It’s been too long.
Serpico is also saying that they’re doing five specials tonight. And there’s always the tasting menu, too.
It’s been a long day at the beach and you’re craving seafood. Something simple, but which will still impress whoever you’re serving. Which is exactly why this recipe is perfect.
Peter Serpico of South Street’s Serpico has you covered with his grilled sesame shrimp with corn and tomatoes. It’s a surefire crowd-pleaser, and a dish even those inexperienced in the kitchen can tackle. So take advantage of the ocean’s bounty and take this recipe with you the next time you go down the shore.
Read more »
Tonight, Serpico will be serving from the food cart at the Garage. A $10 platter will include half of a duck leg with hot sauce, three chicken wings and Napa kimchi.
Dinner is solved.
Photo via Starr Restaurants
Eater alerts us to an interview with Stephen Starr on Grub Street. In it, Starr talks about El Vez NYC and his future plans for New York, including a potential collaboration with Peter Serpico, who Starr first brought from New York to Philadelphia.
Serpico was David Chang’s right hand man and the former chef at Momofuku Ko in New York where he won a James Beard Award. He then partnered with Stephen Starr to open his own restaurant last year on South Street in Philadelphia.
The pair are still shopping for New York real estate so any Serpico NYC is still a ways off.
Stephen Starr on El Vez and the Cutthroat World of Restaurant Real Estate [Grub Street via Eater]