Buckminster’s Is Closing

Photo via Buckminster's

Buckminster’s closes after just under seven months | Photo via Buckminster’s

Buckminster’s at 21st and Federal is calling it quits after just under seven months. The Point Breeze restaurant by Michael Pasquarello of 13th Street Kitchens (Prohibition Taproom, Bufad, Cafe Lift, Kensington Quarters) will close after service on Saturday, June 11th. Buckminster’s was piloted by chef Rob Marzinsky in the kitchen. In a statement emailed to Foobooz, Pasquarello stated that Marzinsky is “one of the most talented and driven chefs I know, and I’m glad I had the opportunity to work with him.” Pasquarello also stated the team would have a place in the restaurant group.

Read the entire statement »

The Heart and the Head: Buckminster’s Reviewed

Photo via Buckminster's

Buckminster’s at 22st and Federal | Photo via Buckminster’s

It was the bologna that threw me.

I mean, really, it was everything. But it was the bologna most of all, because I loved the bologna at Buckminster’s—thick-cut quarters of Ely Farm honey bologna, stiff as salami, delicately sweet, tasting precisely nothing like anything you’re thinking of when you think of bologna—and I truly, honestly believe that everyone in the city who loves food and gives even a passing damn for locality and the bounty of this region ought to go there and eat it right now. It was far and away the best bologna I’ve ever had in my life (a life dedicated, more or less, to finding best things and loudly telling people about them), and like all best things, it’s worth going out of your way for.
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Early Look at Buckminster’s Menu

buckminsters-logo-400Buckminster’s, the “neo-bistro” from Michael Pasquarello (Kensington Quarters, Bufad, Prohibition Taproom, Cafe Lift) with chef Rob Marzinsky in the kitchen is set to open at 21st and Federal on Sunday, November 15th.

We have an early look at the menu that tops out at $21 per plate and includes items inspired from Marzinsky’s recent travels and heritage.

And though dinner service kicks off on Sunday, Buckminster’s is hosting an open house with complimentary food and a cash bar on Saturday, November 14th from 6:30 pm. to 10 p.m.

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Details On Buckminster’s In Point Breeze

Rob Marzinsky at the upcoming Buckminster'sSee that guy over there? That’s Rob Marzinsky and he’s going to be running the kitchen at Buckminster’s when it opens sometime later this fall at 21st and Federal in Point Breeze.

We’ve been looking forward to this place for quite some time now. It’s replacing Burg’s, a neighborhood bar that’s been in the space forever, and will be bringing to the ‘hood seasonal, market-driven menus that change frequently, a bistro vibe, craft cocktails, 14 taps pouring eight beers and six wines, and a seven-day-a-week schedule with late hours at the bar. Right from the start, owner Michael Pasquarello has been comparing his and Marzinsky’s concept to a new wave of Parisian and European bistros where young chefs are rethinking traditional menus and bringing casual, personal gastropub influences to their kitchens.

There’s even a name for this new style. They call it…

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Rob Marzinksy Hosting Polish Feast

Rob Marzinsky at the upcoming Buckminster's

Rob Marzinsky at the upcoming Buckminster’s

Chef Rob Marzinsky is back with another edition of Demo Tapes pop-up. Last week Marzinsky found himself waiting for a friend at Donna’s Bar in Port Richmond. While waiting, he tried to order golumpki but they were out that week, as Donna’s mother couldn’t find the right cabbage. So Marzinsky has taken it upon himself to make golumpki and all the other dishes that go into a proper Polish feast.

On Monday, September 28th, Marzinsky will be hosting DemoTapes 3.0 at Kensington Quarters. Live from Port Richmond will happen upstairs at the Frankford Avenue restaurant with reservations being accepted from 6 p.m. to 9:30 p.m. The dinner which will include borscht, pierogi, kielbasy and bean stew and of course golumpki is $65 per person and includes wine, beer, vodka and brandy.

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Buckminster’s Names a Chef

Buckminster's, under construction in Point Breeze.

Buckminster’s, under construction in Point Breeze.

Restaurateur Michael Pasquarello (Cafe Lift, Prohibition Taproom, Bufad, Kensington Quarters) is expanding his empire with Buckminster’s at 21st and Federal Streets, and he’s got a chef. Rob Marzinsky (Pub & Kitchen, Fitler Dining Room) will be the guy when the restaurant opens this fall.

Marzinsky, who is hosting a pop-up at Little Fish for the next few days is planning a menu inspired by his recent travel throughout Asia. Pasquarello is still calling Buckminster’s “neo bistro” which he defines as refreshed bistro cuisine. We’re still not sure what that means exactly but at least he has a very talented chef to pull it off. One more point to excite Point Breeze residents, Marzinsky told us today that he’s excited to be working with Kensington Quarters butcher Heather Thomason. So good meats ahead.

Follow Marzinsky on social media (Instagram | Twitter) for a hint of what’s to come at Buckminster’s. To get a taste of what Marzinsky picked up while he was travelling, stop in for lunch at Little Fish or make reservations for his four course dinner. The pop-up runs through Sunday, August 16th.

Buckminster’s [Foobooz]

Chef Rob Marzinsky Pops Up at Little Fish


Ready for a pop-up?

Last February, Chef Rob Marzinsky, formerly of Fitler Dining Room hosted a pop-up dinner before jetting off to Australia, Thailand and Vietnam. Well now he’s back and he’s taking what he learned abroad with chef Ben Shewry to host a second pop-up.

Marzinsky is teaming up with chef and former co-worker, Palmer Marinelli to host the lunch and dinner pop-up, DemoTapes2 at Little FishThe pop-up will run from Thursday, August 13th through Sunday, August 16th.

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Pop-Up Dinner Series with Rob Marzinsky

mixtapeChef Rob Marzinksy, formerly of Fitler Dining Room is hosting a dinner series upstairs at Barbuzzo before jetting off for stages in Bangkok, Singapore and Australia. Marzinksy’s “Uncut Dinner Sessions” will happen upstairs at Barbuzzo, February 25th – 27th. There will be two seatings each night and the five-course prix-fixe menu will be $65 per person with an optional $40 cocktail pairing.

Marzinsky will be joined by his good friend Ian Chapin who in addition to being a restaurant designer and fabricator, is described by Marzinsky as “veritable music encyclopedia.” Chapin will compose an eclectic mix of songs to play for guests, ranging from Born to Run-era Bruce Springsteen to Stax’s Otis Redding recordings.

Steva Casey will handle the drink program. Casey runs Swingshift, a pop-up dinner program in Birmingham, Alabama.

Marzinsky asked several of his industry friends  from his time at Stateside and Pub & Kitchen to help him out. So don’t be surprised to see the likes of Jonathan Adams, Sean Murphy and Jae Hee Cho working the line.

Seats are limited and reservations can be made by emailing tapesdemo@gmail.com.

Check out the menu »

Three Things That Are Worrying Us

Christina DeSilva at Taproom on 19th | Photo by Lauren Mame Thomas

Christina DeSilva at Taproom on 19th | Photo by Lauren Mame Thomas

Christina DeSilva is the new executive chef at South Philadelphia’s Taproom on 19th. DeSilva is just 21-years of age and promises “upscale stoner food.” Though cool ranch fries with chipotle-lime mayo and a spiked malted brown butter sage milkshake with brûléed figs appeal to us, we can’t help but worry that most 21-year olds we know are much more stoner than executive.

Meal Ticket was the first to report that chef Rob Marzinsky has left Fitler Dining Room. The restaurant was ranked number 11 in Philadelphia magazine’s 50 Best Restaurants list and Marzinsky received much of the praise. Owner Dan Clark says Fitler isn’t announcing a replacement yet and that they’re “staffing from within the company.” That’s at least slightly reassuring, as Fitler, Pub & Kitchen and Avalon’s the Diving Horse are all part of the same organization. Marzinsky tells us he has something planned for February and then will do some travelling. Here’s hoping the restaurant keeps performing at a high level.

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