Let Bistrot La Minette Transport You To Provence Tonight

Bistrot La Minette/Facebook

Bistrot La Minette has a slew of dinners scheduled this summer that will transport guests from Bella Vista to France.

In June, July, and August, chef-owner Peter Woolsey and executive chef Kenneth Bush will feature a different region of France, from Provence to Lyon — starting tonight and tomorrow.

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Drink Pink at Bistrot La Minette’s Rosé in May Dinners This Week

While rosé can no longer be considered trendy — that designation currently belongs to orange wine — pink wine has gained ground in the mainstream food and wine world (there’s even a new book about it). Beyond white zinfandel and low-quality varieties best left on the shelf, a world of crisp, dry, and delicious rosés awaits.

Bistrot La Minette chef-owner Peter Woolsey has built this month’s prix fixe special around dry rosés from France: He’s taken inspiration from his rugged, French, rosé-loving father-in-law for the restaurant’s Rosé in May nights on March 24 and 25.

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La Peg Is Carving A Temporary Ice Bar


So here’s the deal. On Wednesday, February 1, La Peg is going to open up their brand new ice bar called Pegsicle. It is going to be hand-carved out of 16 blocks of ice, using multiple chainsaws and a set of Japanese ice chisels, by La Peg’s chef (and all-around good guy) Peter Woolsey, who currently considers himself an “amateur ice carver.”

It will include a custom shot luge carved right into the bar. It will be lit in some way that I don’t entirely understand (the pencil sketch I saw doesn’t really give much away). And the whole thing will exist for only 13 days. Or until it melts. Whichever comes first.

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Dinner And A Movie (And A Dirty Dancing Dance Party) At La Peg

Peter Woolsey‘s newly Americanized restaurant, La Peg, just announced a summer movie series, and they’ve got a pretty good themed lineup. We’re talking Labyrinth, Ferris Bueller’s Day Off, Airplane, Dr. Strangelove, Dirty Dancing… And all outside, in the shadow of the Ben Franklin Bridge, in La Peg’s beer-and-seafood garden.

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La Peg Goes American(ish)

This month's OurNightOut will be held at La Peg, Chef Peter Woolsey's lovely French bistro-inspired eatery in the FringeArts building. Proceeds from the bash will benefit upcoming programs at the Attic Youth Center. Tuesday, April 28th, 6 pm, $5 donation, La Peg, 140 North Columbus Boulevard.

So you guys remember back when La Peg was a French restaurant, right? Back when they used to do terrines and snails and onion soup gratinee?

Well you should because it wasn’t that long ago. La Peg (the second restaurant from chef Peter Woolsey, the guy behind Bistrot La Minette, which is one of the most unappologetically French places in the city) opened as a solid (if somewhat less traditional) outpost for all manner of froggery; a brasserie offering bone marrow with sauce gribiche, foie gras with pickled raisin butter, pan bagnat and potatoes rosti, all in the cavernous space attached to the Fringe Arts building.

But one of the other things that came out of wandering the floor during Philly Cooks last week? The news that Woolsey has pulled a major 180 and quietly (oh so quietly) turned La Peg into an American restaurant.

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Philly Food Scene Inspires Student Artwork


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.

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La Peg Now Offering Brunch

la-peg-upstairs-940La Peg is starting to serve weekend brunch, starting this weekend.

The French brasserie’s  brunch menu will be served on Saturdays and Sunday from 11 a.m to 2 p.m. and includes an array of breakfast foods, along with more lunch plates.

Breakfast dishes offered include Eggs Florentine; Omelette with bacon and caramelized onion, gruyere, potatoes, salad; crepes with sweet mascarpone and fresh fruit; and biscuits and gravy.

Chef Peter Woolsey brags, he knows brunch, it’s the only meal he and his family get to eat out during the week.

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Adaptive Reuse Proves Difficult at La Peg

La Peg at FringeArts | Photo by Kevin Monko

La Peg at FringeArts | Photo by Kevin Monko

Rick Nichols checks in at La Peg, Peter Woolsey’s two month old French brasserie at the once-upon-a-time pump house that is now the home of FringeArts. Nichols finds that the transition from early 20th century high-pressure water station to present day restaurant has been difficult.

That its menu takes liberties with disciplined bistro classics doesn’t help matters. My bowl of Vietnamese beef-noodle pho consomme was cloyingly sweet. And while my wife was happy with her steak-frite, as was I with a small plate of roasted striped bass, my choucroute garnie – so wonderful when the sauerkraut is cooked long and slow enough to soak up the flavors of the sausage – tasted as if a bag of crunchy, coarse-cut kraut had been warmed up at the last minute, then layered with grilled sausage, entirely missing the point of the dish.

Reinventing pump house as eatery proves daunting [Philadelphia Inquirer]
La Peg [Foobooz]

La Peg Reviewed

La Peg at FringeArts | Photo by Kevin Monko

La Peg at FringeArts | Photo by Kevin Monko

Citypaper’s Adam Erace recently reviewed the Philadelphia brasserie, La Peg, praising the restaurant’s architectural aesthetics, comfortable energy, and window view. However, while Erace enjoyed various classical options at La Peg, he was critical towards any diversions from the traditional French cuisine offered on the menu.

“At La Peg, there’s a freewheeling spirit you don’t get at the beautiful and severe Minette, but a little of the latter’s discipline could help sharpen the experience here. Sriracha turned up a lot, which felt like a trick of a lesser restaurant,” he said.

“The picnic-friendly Parisian sandwich could use ham with more character (and smoke) than the timid French import filling its buttered baguette,” Erace criticized. However, when the last course of the evening, the apple tart, was served, he said he forgave all other imperfections: “I savored the last bite and view. Perfect, both of them.”

French Fares Well at La Peg [City Paper]
La Peg [Foobooz]

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