Pub and Kitchen tweeted out the above photo this week. Chef Eli Collins has added the Buffalo classic, Beef on Weck to his late-night menu. What’s that? You didn’t know about Pub & Kitchen’s late-night menu? Neither did we, so we checked in with owner Ed Hackett. He tells us that The late-night menu is still being slowly built up as Eli and him. But when complete, the menu will be available nightly from 10:30 p.m. to 1 a.m.
As for that beef on weck, Collins is making the kummelweck roll in house.
Pub and Kitchen [Foobooz]
Alla Spina is one of the best bars in Philadelphia | Photo by M.Edlow for GPTMC
For the fifth year in a row we’ve polled a diverse panel of Philadelphia’s drinking scene in order to determine the best bars in Philadelphia. The polled include our favorite writers, bloggers, twitterers and even just drinkers for the 2013 Foobooz 50 Best Bars list.
Foobooz 50 Best Bars by the Numbers
Seven new bars made the list this year.
23 bars have made the list in each of the five years it has been published.
0 repeats at number one. Each year a different bar has held down the top spot.
For the first time ever a bar from New Jersey made the list.
Loco Pez was the biggest mover on the list, jumping 32 spots.
Methodology and the 50 Best Bars »
Adam Erace checks out the second act of the popular Pub & Kitchen where the interior has been redecorated and Eli Collins is the new chef.
“I wanted to get away from the English pub mold,” Collins says of his initial alterations to P&K’s menu, a change echoed by renovations that freshened the furniture and whitened the dining room. There are still tureens of mussels and a noteworthy burger (double patties, American cheese) with fries that are still called chips, but looking beyond, for instance, to the bread service, you’ll find slices of semolina with cloud-like interiors and crusts that crackle like M&Ms shells. Collins scents the loaves with fennel, working honey into the dough for a subtle sweetness, a thread connected by the bee pollen dusted on the softened butter. Ingredients often link up this way on Collins’ menu. Flowering lemon thyme and candied lemon peel reinforced the lemonade-like citrus notes in gingered chicken-liver mousse studded with pickled blueberries.
Pub & Kitchen Gambles on a New Chef and Wins [City Paper]
Pub & Kitchen [Official Site]
Photo via Mark Stehle
Palmer Marinelli has been spending his summer in the kitchen at the Diving Horse in Avalon. This September he’s going to be doing something a little more personal. On Monday, September 30th, the Pub & Kitchen vet is hosting a pop-up at Little Fish. Marinellis is calling the event Pink Rose after his grandmother. The menu will be inspired by restaurants in Puglia, Italy, the region his grandmother was from. The dinner begins with an antipasti which Marinelli describes as “an intense sprint of shared plates” followed by pasta, main course, cheese and dessert. Expect other extras like cocktails, digestives, coffee and even baked breakfast goods to take home for the next day.
The dinner is BYO and there will be two seatings at 6 p.m. and 8:30 p.m. The experience is $100 per person and includes gratuity. Reservations can be made by emailing PinkRosePopUp@gmail.com.
Check out the menu »
Starting nightly at 11 p.m., Pub & Kitchen is hosting Industry Relief 3.0. Hospitality industry folk will be treated to $3 local beers, $5 sangria and half-priced items from the raw bar. Industry Relief runs through Labor Day.
Pub & Kitchen [Official Site]
Like Riesling? Like food (okay, dumb question)? Well Pub & Kitchen is hosting a “Summer of Riesling” Wine Dinner taking place tonight, Monday, June 17th at 7:00PM. For $68, enjoy a five-course prix-fixe menu by Pub & Kitchen’s executive chef Eli Collins, with wine pairings. The event will also feature special guest, Louis Konstanin Guntrum, the 11th generation owner and manager of the Weingut Louis Guntrum winery and vineyard in Nierstein, Germany.
Summer of Riesling wine dinner menu »
Alright, so the small-world stuff is getting kind of crazy today. Two posts on piano bars, a double-shot of Justin Swain, and now this:
So we know that Pub & Kitchen just recently re-opened with a new menu and a new chef taking the place of Jonathan Adams, who cooked there up until the remodel and has now been replaced by Eli Colins, ex of Daniel Bolud’s DBGB. And now, we’ve just gotten word that Adams will be on the team at the Cafe At Wyebrook Farm in Chester County when it opens for the season next week.
The way things are shaking out, Wyebrook’s owner, Dean Carlson, brought on Farm & Fisherman chef Josh Lawler to write the menu (which will feature meats from Wyebrook and locally sourced produce and cheeses). Adams will be on hand to work with Wyebrook’s existing chef, Michael Baver, to “implement the menu and oversee operations in the cafe.” Not sure exactly what that means, but that’s what we’re hearing.
Unsurprisingly, Adams’s Rival Bros. Coffee will also be added to the offerings at the Wyebrook Farm Market.
The Cafe will open for the season on Friday, April 26.
Wyebrook Farm [Official]
Pub & Kitchen reopened Tuesday after two-weeks of renovations. It was much more than a coat of paint as the popular bar at 20th and Lombard installed a new kitchen and a new chef. Now in command is Eli Collins, who comes from Daniel Boulud in New York where he was executive chef of DBGB.
Collins first menu is no limited affair. The menu offers fifteen plates plus shellfish, cheese and snacks. There is still a burger on the menu, this one clocking in at $13.
The full menu at Pub & Kitchen »
Pub & Kitchen will be closing for two weeks of renovations starting on April 1st. But the big news is that Eli Collins has come on board as executive chef.
Collins was most recently executive chef of Daniel Boulud’s DBGB in New York City. Collins, a Scranton native is no stranger to Philadelphia, having worked at Supper and Daniel Stern’s Gayle, where he first met P&K’s Ed Hackett. Collins also helped out during the opening two weeks of Pub & Kitchen back in 2008.
Collins is promising a new burger made of beef patties ground in-house as well as house-made sausages, similar to what he has been doing at DBGB. Another new dish on the menu, a twist on vitello tonnato is made with a black olive tapenade poached veal leg, served chilled over a smoked egg salad with dandelion greens and anchovy vinaigrette.
More on the renovation »