Resurrection Ale House on Grays Ferry Avenue is turning four and they’re celebrating with a special lineup of beers from Allagash Brewing. Starting at 5 p.m., the beers will be pouring and complementary passed bites will be coming out of the kitchen.
Now if you show up before 5 p.m., you’ll get to experience a new Tuesday promotion. Every Tuesday, fried chicken will be the only thing on the menu until 5 p.m. That means fried chicken without the fear of it running out. And on Tuesdays, you can combine an order of fried chicken and a can of Resurrection Ale from Brewer’s Art for $18.
Fourth anniversary beer list »
Summer vegetables are having a coming out party at Resurrection Ale House. Starting tomorrow, Tuesday, July 2nd, chef Rhett Vellner is launching all sorts of summery dishes. Check out the full menu that is full of melons, raspberries, golden beets and heirloom tomatoes.
Resurrection Ale House Summer Menu (PDF)
Resurrection Ale House [Official Site]
It’s always a nervous time when a longtime chef leaves a neighborhood favorite. That was the situation at Resurrection Ale House when original chef Joe Chmiko left for New York after nearly three years at the Graduate Hospital neighborhood restaurant. But his replacement, Rhett Vellner, has done more than just stay the course. His calamari isn’t the throwaway dish found at so many lesser restaurants, but an intriguing dish of fried polenta and stewed tomatoes. The quinoa and duck confit play well together, revealing more flavor with every bite. Gone are the days of diners getting annoyed each time a dish disappeared from the menu, because now it’s just excitement over what’s coming next. Well, that and relief over knowing that the award-winning fried chicken isn’t going anywhere.
Resurrection Ale House
2425 Grays Ferry Avenue
First appeared in the April 2013 edition of Philadelphia magazine
There once was a time when changes to Resurrection Ale House’s menu were met with dread. Inevitably our favorite dish would disapear and let’s not get started about the time they removed the fried chicken. But that was then and this is now. Now, we look forward to what new menu items will be coming out of Rhett Vellner’s, kitchen. And with this spring menu, we’re seeing asparagus, strawberries, English peas and a meatball sandwich. A meatball sandwich may not say spring but the last time Resurrection was serving a meatball sandwich, it was exemplary.
New menu starts tonight, so check it out before it changes again.
Spring menu at Resurrection »
Leigh Maida and Brendan Hartranft’s Memphis Taproom and Local 44 are putting some special beers on tap today.
At Memphis Taproom a lineup of great beers will be on tap all day.
- Russian River Blind Pig
- Russian River Consecration
- Leipziger Gose
- Stone Enjoy By 02.15.13 IPA
- Ridgeway Porter
- Tröegs Mad Elf
- Marston’s Pedigree (on cask)
- Greene King Abbot Ale (on cask)
- Yards Love Stout
- Baladin Noel
- Corsendonk Christmas
- Russian River Pliny the Elder
And in West Philly at Local 44 »
It’s cold and wet outside, and days like this tend to be long and depressing. So cap it off with cheer tonight at Resurrection Ale House where Stillwater Artisanal Ales brewer Brian Strumke, brings some of his best beers.
The list entails Why Can’t IBU, Stateside Saison, Cellar Door, Folklore, Premium, Autumnal, and Existent—all delicious, all only $5 all day.
While you’re at it, bring your donation for their Book & Pajama Holiday Drive, where they bring all NEW books and pajamas directly to homeless kids in the Philadelphia area.’
Resurrection Ale House [Official Site]
Tonight Resurrection Ale House in the Graduate Hospital neighborhood turns three. And at 5 p.m. they’re throwing themselves a birthday party. A party that will feature complementary previews from their brand new menu till 10 p.m. and Allagash beers all night.
Check out the Allagash Beer List »
Fear not, the fried chicken will not be lost.
Leigh Maida and Brendan Hartranft are bringing in their first executive chef at Local 44 this fall and that isn’t the only chef news coming from the couple behind Local 44, Memphis Taproom and Resurrection Ale House.
Resurrection’s chef Joe Chmiko is moving to New York City and Rhett Vellner, already on the staff at the Graduate Hospital bar and restaurant is stepping in as executive chef.
As Vellner adjusts to his new role, the menu will feature some of Resurrection’s favorite dishes including Philadelphia magazine’s Best of Philly 2011 pork sandwich.
Then on Wednesday, September 26th, Resurrection will be celebrating its third anniversary with complimentary samples from the new menu and an impressive special Allagash tap takeover list, including:
Read more »
Pliny the Younger fever is heating up as the rare and highly sought after Russian River beer was delivered to local bars yesterday. City Tap House’s Andy Farrell tweeted a photo of the white whale of the beer world.
The beer is a triple IPA and its late winter release creates a nerdy hysteria across the country. The vast majority of the beer is distributed in California and the Pacific Northwest with some kegs making it to Denver. In past years Philadelphia has been the only East Coast city to receive shipments and it looks like that’s the case this year too (Take that DC, Boston, New York!). Farrell’s already fielded phone calls from Washington DC, Trenton and New Brunswick, New Jersey about his plans for tapping the sixtel.
Who gets to pour the beer is almost as geekily anticipated as who gets to drink it. This marks the first year that City Tap House will have a sixtel and of course Farrell and company are planning an event around the tapping.
UPDATE #7: We’ve moved our coverage to a listing format. Check it out here.
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Philadelphia beer personality Suzanne Woods had been a Sly Fox’s Philadelphia area beer rep for the past several years before becoming Mid-Atlantic sales manager for Maine’s Allagash Brewing. But there’s no hard feelings and we the consumers are the big winners tonight as Allagash and Sly Fox are combining for an event at Resurrection Ale House.
There will be plenty of great beers from both breweries featured:
Read more »