Get there between 4:30 p.m. and 6:30 p.m. and you can combine the pizza deal with discounted beer and wine during happy hour.
Every year we take a moment to look back at the Foobooz web statistics and see what it was that brought you to visit us. There are always some obvious things: Restaurant openings and closings, reviews, and our big packages like 50 Best Restaurants. But there are always some small, odd tidbits and trends that we discover while poking at the data.
So here’s what visitors to Foobooz were most interested in this year, and what we learned.
East Passyunk’s Brigantessa is now open for lunch from noon to 3 p.m. on Saturdays and Sundays. Executive chef and partner Joe Cicala and chef de cuisine Julia Robinson are serving up his pizzas plus antipasti, panini and Contorni (sides).
It’s a perfect break to your holiday shopping on the Avenue.
Leigh Maida, Brendan Hartranft and Brendan Kelly keep cranking out the openings. Just a couple of months after Coeur opened in Bella Vista, Clarkville is opening this evening at 4301 Baltimore Avenue, across from Clark Park.
Clarkville is about “slinging homespun comfort food out of a giant double decker pizza relic and guzzling craft beer and wine seven days a week.” The menu includes five pizzas, three sandwiches and other small and shareable plates. As always, the Maida, Hartranft and Kelly (MH+K) team have plenty of options for vegetarians and vegans.
One of the biggest questions looming about the Urban Outfitters–Vetri Family of restaurants deal was a simple one: How much did Urban pay to acquire the company?
Urban’s chief financial officer told Bloomberg Business that it paid less than $20 million for the restaurant group. (Both sides announced the deal Monday without disclosing financial terms. I asked Marc Vetri in a wide-ranging interview yesterday, but he declined to answer.) Read more »
Brian Sirhal and chef Tim Spinner have opened Pizzeria Felici in Horsham, PA earlier this month. And now they’ve started serving lunch at their pizzeria and wine bar. . The pair are branching out from their Mexican fare at Cantina Feliz, La Calaca Feliz and Taqueria Feliz, with an Italian pizzeria and wine bar. PA. And starting today, Pizzeria Felici is now open for lunch on weekdays.
In addition to a selection of Neapolitan pizzas, the menu also includes well-crafted starters/antipasti and handmade pastas, large seasonal salads, and generous entrees.
Pizzeria Felici is open daily and lunch is served weekdays from 11:30 a.m. to 3 p.m. Dinner is served seven days a week, starting at 4 p.m. Happy hour runs from 4:30 pm to 6:30 pm daily with $4 house wines, $3 draft beers and $2 off of sangria and specialty cocktails.
Pizzeria Felici [Foobooz]
Salvatore and Robert Carollo’s second Spuntino is opening today at 2nd and Fairmount in Northern Liberties. The brothers own Spuntino in Doylestown. The wood-fired pizzeria offers 15 or so Neapolitan pizzas cooked in an oven built in Italy.
The menu also offers a six salads and will add Schiacciata, a Tuscan speciality of pizza dough stuffed with the likes of prosciutto, arugula, fresh mozzarella or eggplant, bruschetta Tomatoes and shaved parmigiano.
The BYOB pizzeria is open six days a week, Tuesday through Thursday: 11 am to 10 pm, Friday and Saturday: 11 am to 11 pm and noon to 5 pm on Sundays.
Say what? Say what? Yes, tonight only, Pizza Brain will be selling a special Third Thursdee slice that is a collaboration with Jose Garces’s Volver. We don’t know if this idea is Pizza Brain’s or Volver’s, but it is an inspired collaboration.
The slice, which will be available at Pizza Brain between 6 p.m. and 8 p.m. will be topped with scallion, radish, truffle aioli and cured wagyu beef. Get there early, there’s no guarantee it will last all the way till 8 p.m.
Pizza Brain [Foobooz]
Kermit’s Bake Shoppe is running a special end of summer pizza this weekend and it has our favorites, local corn and tomatoes . It’s a white sauce pizza with house made mozzarella, tomatoes and corn, and finished with freshly grated ricotta salata, basil and sea salt.
The pizza is available as a whole pie ($20) and by the slice ($3.25). Like summer, this pizza won’t last forever.
Kermit’s Bake Shoppe [Foobooz]