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 »
Tomorrow, Avalon’s pride and joy, The Diving Horse, will be taking the reins from Pub & Kitchen for one night, and one night only. They’ve put together a masterfully crafted menu for this special occasion, and all proceeds will be going to the New Jersey Red Cross relief fund for all those affected by the devastation of Hurricane Sandy.
Check out the menu after the jump. And we hope to see you there.
Read more »
Johnny Goodtimes sits down to talk to Pub & Kitchen chef Jonathan “Johnny Mac” Adams about killing the Churchill burger and how he became a chef.
Check out what Chef Johnny Mac Has on His Fall Menus »
So last night was out first-ever Open Stove cocktail night–in which we took the Open Stove formula of public competition, secret ingredients, surprise twists and loud smack-talking and applied it to the craft of drink slinging. By the time the night was done, two of the city’s best barmen had gone toe-to-toe in COOK‘s culinary Thunderdome, everyone in the joint was swimming in high-test happy juice, and a victor had been chosen.
Here’s how it all shook out–in pictures, courtesy of COOK’s #1 shooter, Yoni Nimrod.
Hey, what are those guys doing with that sack full of kittens…?
In late August we alerted our fine readers that the Churchill Burger at Pub & Kitchen was in its final days. And last night was indeed the last night you could order the bone marrow-glazed meal on a bun.
Tonight a new menu debuts at Pub & Kitchen full of tempting fall dishes and just a single burger. The $18 sandwich is a Creekstone Farms custom dry-aged blend patty, topped with double-cut bacon, pickled red onions and Shropshire blue cheese, served on a Hudson Bakery challah roll.
Rest of the Fall menu »