Ventuno Opening at 21st and Chestnut

ventuno-riverwestVictor Fellus, the owner of Mix and Victor’s Bar, is opening Ventuno, adjacent to those businesses, at the base of the Riverwest condominium at 21st and Chestnut.

According to Fellus, the restaurant is intended to open in about a month, with a menu focused on, “fun food, with 15 different homemade soups and a salad bar similar to saladworks.”

The restaurant will also serve grab-and-go style sandwiches and ice cream. Fellus said that he intends Ventuno to operate as a quick and easy lunch or dinner option for the neighborhood.

10 Fall Soups and Salads at Philly Eateries That Will Knock Your Socks Off


Smoked Sweet Potato Soup at Supper | Photo via Facebook

My list of reasons for loving fall is pretty much endless: It’s finally okay to bust out my Uggs (I’m using the term “okay” loosely); my drives back home to D.C. are made much less boring thanks to the beautiful changing leaves lining 95; I no longer have to worry about sweating my mascara off en route to the subway; and so on. But my number one favorite thing about fall is the food—squash, sweet potatoes, parsnips, pumpkin, apples, kale. It’s all so drool-worthy.

And if you, like us here at Be Well Philly, like to eat your way through the fall season, squeezing in all the autumn fruits and veggies you can, then we’ve got some suggestions for you: Here, 10 scrumptious fall soups and salads at restaurants around Philly. Jot these dishes down on your must-eat bucket list and get to grubbin’, people!

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Start Your Day Off Right: 6 Ways to Eat Salad for Breakfast

breakfast salads lead
Salad for breakfast might sound like some cruel form of punishment that you totally don’t deserve—until you get a glimpse of these drool-worthy concoctions, that is. Who knew that getting your daily dose of morning veggies could be so Instagram-worthy?

And these breakfasts aren’t just a pretty plate: Chowing down on an egg-topped bed of kale (or spinach, or arugula) is an easy way to squeeze in your morning veggies without downing a green juice. Because green juice is great and all, but having it every single morning can get a bit old, am I right? But enough talk about salad for breakfast—let’s get to the recipes: Here, six salad-for-breakfast dishes that you’ll want to eat for lunch and dinner, too.

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Make: Grilled Romaine Hearts and Flank Steak Salad with Creamy Herb Dressing

Photograph by Becca Boyd

Photograph by Becca Boyd

I know some of you might disagree with me, but I personally believe that red meat has its place in a healthy diet if you enjoy it and it makes you feel well; it provides nutrients such as B vitamins, zinc, and iron, not to mention a boatload of protein. If your budget allows, choose grass-fed, locally raised meat, as it’s better for the environment and your body.

This salad provides everything a good dinner should involve: variety in temperature, color, texture, and nutrients. A feast for your eyes as well as your mouth, it come together quickly for a perfect weeknight dinner.

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Sweetgreen Lands Center City Location

Sweetgreen comes to Center City.

Photo via sweetgreen

Sweetgreen, the farm-to-table quick serve salad spot has been looking for a Center City location since it landed in University City in 2011. And now comes word that D.C. based chain has secured a lease at 924 Walnut Street in the former home of Bonte Coffee.

Sweetgreen [Official Site]

Saladworks Launches Online Allergen Menu

Saladworks has recently launched an Interactive Allergen Menu where customers can plug in what they’re allergic to and see what they can still eat at Saladworks.

So if you have a corn allergy or just want to see what your recently diagnosed celiac sufferer cannot eat, check it out the Allergen Menu in the navigation at

Try Brand New honeygrow for Free Today

Stir-fry and salad spot honeygrow will open tomorrow, Friday, June 8th at 11 a.m. Today, honeygrow will be offering free samples between 11:30 a.m. and 1:30 p.m. Honeygrow promises nutrient packed dishes in a high-tech fast-casual environment.

16th and Sansom
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First Bite: Brodo on 18th Street

Brodo has opened on the now booming lunchtime strip of 18th Street (HipCityVedge, Crisp, Nom Nom Ramen). Brodo offers soups, salads and sandwiches and we were there for a soup and salad combination this afternoon.

We had the Harvest salad with romaine, diced chicken, crumbled blue cheese, glazed walnuts, craisins, red and green apple and a honey Dijon mustard dressing. The salad had excellent balance with plenty of each ingredient to last right to the last bite. We’re already plotting what else to try this week. We tested out the chicken noodle soup as well, finding it several notches above your normal lunchtime soup, it was truly a broth and not just hot water with some seasoning.

More photos and details »

First Bite: Arugula Taco Salad at HipCityVeg

HipCityVeg opened today on 18th Street and the curious lined out the door onto the sidewalk to check out the Vegan quick serve spot from Nicole Marquis. A co-worker and I were there as the vegan, vegetarian, health conscious and just those trying to undue the excess of their weekend waited for fajita wraps, udon noodles, Ziggy burgers and groothies.

I tried an arugula taco salad with black beans, grilled corn, pico de gallo, tortilla strips, avocado, topped with cilantro dressing. It was a satisfying lunch with enough flavors and textures that it will certainly make itself a member of my lunch-time rotation. And yeah, I just licked the last of the dressing from the side of the bowl.

HipCityVeg Menu (PDF)
HipCityVeg [Official Site]

Photo by Mike Smith

A Tableside Caesar Worth Ordering

We’ve causally been monitoring the state of the tableside Caesar salad since Rick Nichols trashed the opening preparation at Butcher & Singer. So we were intrigued when we saw that Jason Wilson of the Daily News ventured into the Steak 38 in Cherry Hill.

The true star of the show, however, was the waiter who prepared the tableside Caesar. We closely followed his performance as he crushed the garlic, anchovies and mustard powder in a giant wooden bowl, then dashed in the Worcestershire sauce and worked it into a paste.

He quickly added a coddled egg yolk and a drizzling of olive oil, working the mixture into a mayonnaise that he finished with a squeeze of lemon and a dash of red wine vinegar. Finally, he added a head of crisp Romaine lettuce, Parmigiano cheese and housemade croutons, tossed it all together, and served it on chilled plates. The mix of bold flavors was better than just about any other Caesar salad I’ve eaten over the past, say, two decades.

Caesar Salad done right [Philadelphia Daily News]

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