Philly Cooks Tasting Tours Are Now on Sale

PhillyCooksLogo_2014The first two Philly Cooks Tasting Tours are now on sale. Get unprecedented access to top restaurants in Old City and Center City. Each neighborhood-focused tour takes you behind the scenes at three different restaurants.

The Old City and Center City Tasting Tours take place on Tuesday, Februray 17th. The Old City Tour visits Capogiro’s new pizzeria Capofitto for a pizza primer, then heads to Eli Kulp’s High Street on Market for breads, pasta and meats before finally landing at Peter Woolsey’s La Peg for a history lesson and French pastries.

The Center City tour kicks off in the private kitchen at Kevin Sbraga’s latest restaurant, Juniper Commons for an assortment of appetizers and gin and tonics, then heads to Sbraga for a pasta and wine tasting before ending upstairs at Pub & Kitchen for large cuts of meat and make-your-own sandwiches.

For more details, check out the Philly Cooks Tasting Tours page. And don’t hesitate, tickets are extremely limited.

Philly Cooks Tasting Tours [Philadelphia Magazine]

It’s the 2014 50 Best Bars in Philadelphia

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Bob & Barbara’s | Photo by Trevor Dixon

We asked 25 of the city’s best chefs, bartenders, beer geeks, cork dorks and professional drinkers to weigh in on the best bars in Philly. Here, in order, are the 50 best places to drink in a city made for drinking. Philadelphia, meet the 50 Best Bars Class of 2014.

Foobooz 50 Best Bars by the Numbers

13 bars are new to the list from last year.

18 bars have been on the list for all six years we’ve compiled it.

Another 4 bars have been on the Best Bars list at least 5 years.

A.bar was the biggest mover, jumping 38 spots on the list.
Read more »

Will BYOB Turns Two

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Will BYOB is celebrating its second anniversary with a special collaboration dinner. On Sunday, August 24th, owner and chef Chris Kearse will be joined by chef John Patterson of Fork and chef Eli Collins of Pub & Kitchen for a special $100 per person dinner that benefits the National Foundation for Facial Reconstruction.

Call for 215-271-7683 reservations or book online.

Full menu » 

DIY Down the Shore: Chef Eli Collins’ Chili Rubbed Skirt Steak with Cherry Tomato Vinaigrette

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Photo by Mike Persico

To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Keep the coals hot, because this summer spent seaside is made for grilling. Chef Eli Collins, exec at Pub & Kitchen, says it best, “I think cooking at the Shore should be simple, centered around outdoor cooking and celebrating summer produce.”

We couldn’t agree more and the recipe chef Collins has chosen to share is precisely that. A chili rubbed skirt steak with cherry tomato vinaigrette that sounds exactly like what you should be cooking this weekend.

Show me the recipe

Summer Comfort Dinners At Pub & Kitchen

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With summer just officially beginning, chef Eli Collins and the crew at Pub & Kitchen are announcing a new dinner special: weekly Summer Comfort Dinners.

Starting next Wednesday, June 25, the kitchen will be offering a different special meal every Wednesday night–either a simple one-pot dinner or something off the grill, accompanied by sides, for just $18, all inspired by classic summertime recipes. They’re launching with charcoal-grilled chicken with chorizo, potato and clam stew and grilled young lettuce salad, and are looking at other dishes like grilled skirt steak with chimichurri sauce and potato salad, smoked pork belly with summer bean cassoulet, and barbecue shrimp with watermelon and tomato salad to fill out those long, lazy summer months.

Oh, and the best part? That $18 also includes a pint of local beer or a glass of whiskey-spiked lemonade to go with your dinner.

Pub & Kitchen [f8b8z]

Three Bells for Eli Collins and Pub & Kitchen

Photo via Pub & Kitchen

Photo via Pub & Kitchen

Craig LaBan revisits Pub & Kitchen at 20th and Lombard and finds that the corner hot spot has gone from gastropub to restaurant with a bar. And a mighty fine restaurant at that.

A perfectly seared fillet of fluke came over a sweet dice of yellow rutabaga with lentils and whole-grain-mustard crème fraîche. Tiny, tender calamari were stuffed like sausages with spicy house-made chorizo over a milky almond-anchovy puree with grilled celery stalks that had been tanged with lemon. Giant head-on prawns, brushed with a tangy spring barbecue glaze of rhubarb and aji amarillo chiles, paired with toasted farro and a vivid green puree that also snapped with whole fresh sweet peas.

Three Bells – Excellent

A second look at Pub & Kitchen [Philadelphia Inquirer]
Pub & Kitchen
 [Foobooz]

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