Petruce et al posted its happy hour menu to Facebook today and one item really caught our eye. The “Balling” Citywide” is a “London Balling” barleywine and ounce shot of Angel’s Envy for $25. Certainly not in the same price range as Bob & Barbara’s, but if you’re balling, this is the shot and a beer for you.
Also, get a head start on National Empanada Day with Petruce’s pepperoni, mozzarella and onions stuffed empanada.
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As they say in Mexico, “para todo mal, mezcal, y para todo bien también” (for everything bad, mezcal, and for everything good as well.)
And tonight, you can drink away your sorrows or celebrate your successes at Petruce et al with the co-owner of Illegal Mezcal, Stephen Myers.
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Petruce et al. is adding to their list of et al’s with a new cider program. In addition to wine, beer and cocktails, Petruce has gotten serious about cider. Tim Kweeder, general manager and wine director, introduced the program a few weeks ago and has since been building up the list of ciders.
Though subject to change, so far Kweeder has received products from Spain, Germany, and Michigan, each with a different taste. From Spain’s Basque Country, Kweeder has a small-production cider with a note of green apple; from Germany, a cider made from 100% Speierling apples; and from Michigan, an American-produced cider available on draft. Kweeder is only offering ciders made from 100% juice and fermented with natural yeast. To see the full list, click here.
Guests can enjoy the cider in 3 oz. tasting pours, full 5 oz. pours, or by the bottle. Prices range from $5 to $46.
Petruce et al. [Foobooz]
Six-hour cured cobia at the Treemont | Photo by Courtney Apple
Philadelphia has so many great new restaurants that it’s hard to keep track of what to eat where. Here’s a cheat sheet of some of the best plates in the city to try right now.
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Petruce et al is the ninth three bell review for Craig LaBan this year, a number it usually takes a year to achieve. In La Ban’s review states that this effort by Justin and Jonathan Petruce is one of the best.
Petruce may well become best known for interpretations of some true basics – such as lasagna, roast chicken, and steak that are instantly among the city’s best. The hearty eight-layer lasagna, its fresh pasta ribboned with nutmeg-scented béchamel, is oven-finished to a crunch in cast iron. The simply roasted chicken brings parchment-crisp skin and juicy flesh, with creamy grits ringed by an electric-yellow sauce of slow-cooked yolk thinned by white soy and lemon.
Three Bells – Excellent
Wood-fired excellence at Petruce et al [Philadelphia Inquirer]
Petruce et al [Foobooz]
My review of the fantastic Petruce et al came out last week, and it kicked off a small but welcome debate. The question: Is the restaurant’s wine “pricey”—and what, exactly, does “pricey” mean?
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Petruce et al will be debuting brunch on Mother’s Day.
We’re down to the wire for Mother’s Day plans and if you haven’t made them, or your siblings have dropped the ball, here are some suggestions that might make you the hero child.
The usual candidates fill up fast for Mother’s Day but here are some new spots that are worth considering:
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We gave you a look inside Petruce et al earlier this week as they were preparing for tonight’s opening. And now we have Petruce’s opening drink list. A list that is particularly interesting with the dynamic duo of Tim Kweeder and George Costa.
The list includes classic cocktails as well as some interesting “new school” versions as well. A small but interesting wine selection is available by glass and bottle. Beers are available on draft as well as beer and bottle.
Petruce et al drink list »
They just got the ovens lit up two days ago. Last night, they did the first menu test for the servers–which, according to Justin Petruce (who’s running this namesake joint, along with brother Jonathan) did not go smoothly.
“It was kind of a shitshow,” he laughs. Not everything on the menu worked. Not everything came out on the plate as good as it sounded on paper. So today, he’s tinkering. His brother is tinkering. The whole kitchen crew is tinkering–playing with the new, wood-burning ovens and adjusting the amount of black garlic that goes with the pork and getting turnips ready to go in the oven–while, down in the bar area, George Costa tries to get the POS system working, gives up and starts buffing and polishing the floors instead.
It’s a prep day at Petruce et al. With four days left before the first paying guests come through the door, the brothers are re-thinking the menu, worrying about an inspector that’s due any minute and looking ahead to tonight when, at 6pm, they’re going to be doing another dinner–friends and family this time–where the food has to be…well, better.
Still, even with all of this going on, they let me in to snap some photos of the space, the ovens, the supplies, the prep lists, and just generally get in everyone’s way. So you wanna get an idea of what Petruce is going to look like when it opens this Friday? Then just check out the photos after the jump.
Petruce et al, pre-opening photos