Diehard carnivores, rejoice: Philadelphia magazine’s second annual Battle of the Burger is almost here.
Battle of the Burger began with an online voting competition where the public cast votes for their favorite burger from over 50 restaurants. Now, the top 20 finalists will move on to battle it out at the main event, where one restaurant’s masterpiece will be crowned the best in Philly.
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Philadelphia magazine is hosting its second annual Battle of the Burger on Wednesday, September 10th, from 6 p.m. to 9 p.m. Prepare to kick back and witness an epic burger grill off. Guests taste an unlimited amount of the 20 burgers prepared for competition, including burgers from Hickory Lane, Rex 1516 and Taproom on 19th.
Guests will also enjoy beer from Amstel as they vote their favorite burger to victory. One restaurant at the end of the voting will be crowned Philadelphia magazine’s ultimate winner.
The Battle of the Burger will happen at The Piazza at Schmidt’s at 1001 N 2nd Street. Tickets can be purchased at the door for $60 each, or online for a discounted price.
Battle of the Burger [Philadelphia Magazine]
The Welsh Medium Rarebit | Available only tonight at Rex 1516
Tonight, Tuesday, September 2nd, Rex 1516′s Justin Swain is taking my idea for a Welsh Rarebit burger and turning it into a reality.
The Welsh Medium Rarebit is stuffed with a fontina, mustard, Worcestershire mix and then topped with caramelized onions and a caraway beer cheese. Get it, a beer and shot of whiskey for $15.
The Welsh Medium Rarebit kicks off another month of special Tuesday night burgers at Rex. Next week will feature a burger created by Philadelphia Eagles first-round draft pick Marcus Smith. September 16th’s burger will be by Zagat’s Danya Henninger. September 23rd will have Jonathan Deutsch, Professor and Director of Drexel’s Center for Hospitality & Sport Management coming up with a burger and on September 30th, Mike Jerrick of FOX 29 will be taking his shot.
Rex 1516 [Foobooz]
Rex 1516 is continuing its guest burger chef series through August. This month, chefs Jeremy Nolen, Kevin Sbraga and George Sabatino will be participating.
Sabatino, who’s Aldine project is moving forward, will be the featured chef tonight. He’s crafted “the Livin’ La Vida Local” burger that’s topped with heirloom chile relish, Green Aisle summer pickle medley and fresh Jersey milk cheese.
The burger costs $15 and includes a pint of Newbold IPA and a shot of Buffalo Trace. Each week, the burger and an accompanying pun will be posted on chef Justin Swain’s Instagram feed.
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In case you don’t already know what you’re doing next Saturday, here’s something to add to your calendar: Greensgrow Farms is throwing a shrimp boil. It’s a benefit event for the Greensgrow Community Kitchen (which is a social entrepreneurship project which does everything from acting as a classroom and a licensed kitchen for food truck owners and small food entrepreneurs, to serving as the place where Greensgrow assembles all its prepared food and an educational venture helping people “navigate the labyrinth of city certifications and licenses”), so right from the start you can feel good about attending. But more important, it’s also gonna be a sweet party–a straight up low country shrimp boil with lots of food, popsicles from Little Pop Shop, beer from Philadelphia Brewing Company, and a Zydeco dance party on the side.
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This Saturday, July 19th, the 3rd Annual Dog Days of Summer Cook-Off is back and bigger than ever. Last year’s event featured 11 restaurants and food trucks, and this year’s will feature 20. The judges’ decision will be much more difficult and as a visitor, your stomach will be much more full.
Starting at 1 p.m., guests are welcome to sample the hot dogs, enjoy craft beer from Victory Brewing Company, jam out to live music and even vote for their favorite dog of the day. General admission is free, but food/drinks tickets cost $10 for 4 and $30 for 15. Or, if you’re looking for that VIP treatment, spend $30 and get early access at noon, a VIP gift, and 20 food/drink tickets. Proceeds will go to the preservation of the Headhouse Square Shambles. To purchase tickets, click here.
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Blue Duck Sandwich Co. – Comes with paprika rubbed bacon, gruyere, pickled Swiss chard stems, crispy shallots and lemon Swiss chard mayo.
Starting today, Tuesday, July 1st, and continuing throughout the summer, REX 1516 will be hosting a Guest Chef Burger Series. Each week, the restaurant will bring a new burger to the menu. REX will supply the buns, burgers, sides and booze, while the guest chefs will put together a burger using their own toppings and creating an original ‘pun.’
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Yes, Wednesdays can be awesome during Center City Sips. $5 cocktails, $4 wine, $3 beer and half-price snacks at restaurants all over Center City? That’s a nice way to spend a couple hours after work.
But there are a few places offering alternate Wednesday evening programming, either for those who don’t want to fight the crowds and consider summer Wednesdays as that day when they have to get out of the city before happy hour, or those who just happen to find themselves somewhere else come 5pm.
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South Street’s REX 1516 is rolling out new dinner and dessert menus this weekend. Justin Swain’s new menu is inspired by Southern and Philadelphia backyard barbecues alike. Many of the dishes take advantage of REX’s brand-new Southern Pride smoker. Highlights include house-made scrapple and a Memphis pork shank entree. Returning to the menu is Swain’s sweet tea brined fried chicken. It’s served with a buttermilk biscuit, red bliss potato salad and a house-smoke Sriracha sauce.
Check out the full menus »
Restaurant chefs sure ain’t what they used to be.
Once they were stalwarts who manned the stoves in obscurity, if not outright anonymity, cooking for customers who expected a restaurant’s personality to come from somewhere else: a gregarious owner, a schmoozing maître d’, a head waiter who knew the table you wanted and the drink you always wanted on it.
Now they want to be the center of the show, these chefs today. They cook for creative fulfillment, for celebrity, for adoration. Sure, they cook for customers, too. But only as a means to an end: an invitation to Top Chef, a book deal, a restaurant empire of their own.
At least that’s what everybody says.
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