Federal Donuts Coming to University City

Federal Donuts - Ryan LavineMichael Klein confirms what a Foobooz commenter posted a few weeks ago. Federal Donuts is coming to Sansom Street in University City. The new space will be next to Doc Magrogan’s Oyster House at 3428 Sansom Street. Steven Cook says “We are thrilled to announce that we will bring our tasty donuts, fried chicken and exceptional coffee to the University of Pennsylvania campus when we open our third Federal Donuts location at 3428 Sansom Street in early 2014.” Cook co-owns Federal Donuts along with Michael Solomonov, Tom Henneman, Bob Logue and Felicia D’Ambrosio.

Also confirmed in Klein’s piece is that another Federal Donuts will indeed open at 7th and Fairmount.

Federal Donuts opening in University City, North Philly [The Insider]

Federal Donuts Considers Seventh and Fairmount


Thursday evening, Federal Donuts made a presentation to the West Poplar CDC regarding a Federal Donuts location at 701 Fairmount Avenue. Steve Cook tells us this is a long way from a done deal as there is still “some zoning and other hurdles to get through.” But if it comes together, the biggest Federal Donuts yet will land in the West Poplar, Liberties West area of the city. And though it may seem an odd spot to some, we can’t help but notice it is just a block off of the proposed Reading Viaduct park.

Federal Donuts [Official Site]

Food Trucks and Sidewalk Go-Go Come to Trestle Inn


Starting Friday, May 24th, the Trestle Inn is taking it to the street with their Friday Nite Backyard Barbecue, Callowhill Street to be exact. Enjoy a free happy hour Whiskey Sour from 5 p.m. to  7 p.m. Old Forester pitcher and craft cans are also on special. The sidewalks will come alive with sidewalk go-go by The Trestle Specials and food from some of Philly’s favorite food trucks.

Check out the food truck schedule »

BYO Apertivo at Bufad This Sunday


Apertivo is an Italian tradition where bars and restaurants offer small free buffets while they sell drinks at full price. Apertivo at Bufad is how a Philadelphia BYOB  makes the event work for them.

This sunday night, the 13th and Spring Garden pizzeria is offering a $10, all-you-can-eat buffet that includes antipasti (beets, carrots, pickled fennel, boiled eggs, roasted olives), chicken liver pate, Roman slices of pizza and roast pork. You bring the apertif of your choice and Bufad will provide the non-alcoholic mixers. The mixers will include grapefruit and mint, strawberry and basil, and lemon and tarragon.

Apertivo runs from 8 p.m. to close on Sunday, May 12th. Salute!

Bufad [Official Site]

Bufad Rolls Out Spring Menu


Yesterday Bufad Pizzeria rolled out their spring menu. The pizzeria at 13th and Spring Garden has tweaked some menu items to coincide with what is seasonal for spring.For instance, the burrata is still on the menu but the winter brussels sprouts have been replaced with spring asparagus.

On the pizza side of the menu there are several new pizzas to consider. A southern Italian style Merguez (made down the street at Prohibition Taproom) with English peas and mint is now on the menu. And if you really want to go out there, Bufad is now offering a sweet and savory Mortadella pie, made with a bechamel and a rhubarb mostarda, finished with pistachios and arugula.

Bufad has been enjoying working with Greensgrow Farms in Fishtown to source local ingredients in order to make the menu Italian, seasonal and local.

More photos and the full menu »

Adam Erace Reviews Bufad


City Paper’s Adam Erace reviews Bufad, the BYOB pizza joint a stone’s throw away from Prohibition Taproom. Erace apparently experienced a different Bufad than what we’ve encountered here at Foobooz. Here’s what he had to say:

I tried two of Bufad’s pies and, sad to say, the excellent crusts couldn’t rescue either one. The “porcini cream” spread across a nightly special was more like condensed mushroom soup that liquefied in the 860-degree oven. Greensgrow watercress was a smart idea, but the past-prime leaves lacked their token zip, and piled on the wet, brown surface, gave the pizza the look of a muddy freshwater swamp. I didn’t know whether to eat it or look for beavers.

Alas, the second pizza was worse, combining two ingredients that are a logistical juggernaut to cook simultaneously: potatoes and eggs. Buried under fontina and gobs of pushy prosciutto, the former, sliced into thin rounds, had no chance of turning creamy or crisp. Cracked on top, the latter emerged with a properly runny yolk surrounded by whites so raw they should have been called clears.

Crust Fallen [City Paper]
Bufad [Official Site]

Annotated Menu: Bufad Pizza


Michael and Jeniphur Pasquarello already ran two outposts in Poplar—Cafe Lift and Prohibition Taproom. But when crowds at Prohibition became so thick that they were turning people away, it occurred to Michael that the vacant space on the corner of 13th and Spring Garden might be the perfect place to send them—with growlers in hand, of course. Here’s how the menu at his new Bufad Pizza came together.

Read more »

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