Buckminster’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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See 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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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, 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.
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 Fish. The pop-up will run from Thursday, August 13th through Sunday, August 16th.
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Chef 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 email@example.com.
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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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Photo by Mike Persico
On Friday, April 25th, Fitler Dining Room is inviting winemaker and sommelier Nicola Biscardo of Nicola Biscardo Selections and ConExport Italy in for a special seven-course dinner. The dinner will feature Biscardo’s wine from various regions of Italy. Fitler’s executive chef, Robert Marzinsky will pair these wines with an impressive spring menu that includes bacon rabbit loin, sorrel-stuffed lamb belly and of course ramps. The pasta dish alone just screams spring.
Ramp spaghetti, peekytoe crab, bottarga, sea urchin butter, breadcrumbs, baked nettle cavatelli, wild watercress, full nettle jack cheese, semolina gnocchi, lamb ragu valley shepherd pepato
There will only be one seating at 7 p.m. and dinner is $190 per person, not including tax and gratuity.
Reservations are required and can be made by calling Fitler at 215-732-3331.
Fitler Dining Room Nicola Biscardo Wine Dinner (PDF)
Fitler Dining Room [Foobooz]
Tomorrow, February 5th, Fitler Dining Room is welcoming wine consultant David McDuff for a special four-course wine dinner featuring wines from the Savoie region of France. Before Fitler Dining Room opened, chef Robert Marzinsky toured through France and Savoie in particular. For this dinner he’ll be highlighting the region’s cuisine with gruyere souffle, musssel cream soup and spiced duck breast.
There will be two seatings, 6 p.m. and 8:30 p.m. Dinner is $85 per person and includes wine pairings (but not including tax and gratuity).
Reservations are required and can be made by calling 215.732.3331.
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It’s a week later than usual this month but Alla Spina is hosting Fitler Dining Room this evening. Fitler chef, Rob Marzinsky will be turning out a Polish feast of kielbasa, pierogies and galumpkis (Polish stuffed cabbage).
Alla Spina’s crew will be turning out a Thanksgiving feast of turkey gobbler sandwiches, sweet potato gratin, soft pretzel stuffing and more.
The drinks will include a tap takeover from Deschutes Brewery and cocktails made from the organic cold-pressed juices of Pure Sweets and Co.
As always, the fun starts at 10 p.m. with the food being free and the drinks being on special. Current pay stub and valid ID are necessary for admittance.
Alla Spina [Foobooz]
Fitler Dining Room [Foobooz]