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with a new menu and a new chef taking the place of Jonathan Adams, who cooked there up until the remodel and has now been replaced by Eli Colins, ex of Daniel Bolud’s DBGB.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 »
Later this month Pub & Kitchen will be closing to undergo a renovation. Reopening in February, the old bones of Chaucer’s will have been spruced up again. Expect more taps, new restrooms and a renovated kitchen.
But what will not be in that kitchen is chef Jonathan Adams. Chef “Johnny Mac” is stepping down as executive chef to concentrate on his Rival Bros. Coffee roasting company.
The bar’s concept will remain the same, with Adams’ kitchen staff executing the menu.
As for what’s happening at the former Meme, read on.
Pub & Kitchen [Official Site]
Pub & Kitchen loves the holidays and is creating special four-course dinners inspired by classic Christmas feasts. The $35 prix fixe menus will be offered Monday through Thursday during the first three weeks of December. The menu will change each week and will include traditional dishes like smoked haddock, lamb shoulder and roast beef tenderloin.
Beverage pairings will also be available.
Read more »
For the fourth year in a row Pub & Kitchen is going country. Tuesday night, the popular bar at 20th and Lombard takes a decidedly country turn. There will be $2 beer specials, $4 whiskey shots and a special food menu.
So dust off your cowboy boots and head on down, it’s always a fun time (despite the country music).
Country Delight at Pub & Kitchen [Facebook]
It seems fitting for Allagash Brewing Company to have released a cookbook, since their product is complex in a way that allows for a perfect pairing between beer and food. Acclaimed chef James Simpkins went on a culinary tour of the country and came back with a series of dishes and recipes highlighting the nuances each beer has to offer. With visuals by photographer Brian Smestad, this book gives home chefs new perspective on cooking with beer.
Try the recipes at Pub & Kitchen »