A reader provided us with a tip (and a pic) showing signs of progress at Petit Roti at 248 S 11th Street.
Set to open the doors in September, chef Olivier Desaintmartin, chef and Owner of ZINC and Caribou Cafe, hopes to bring a taste of France to Philly (again), but this time with a new spin. Desaintmartin will highlight France’s rôtisseries - a feat that seems more realistic when you hear that he has imported two authentic rotisserie machines from France. And along with the impressive machinery, Petit Roti will also have a pantry full of vinegars, oils, jams, olives, and more to emulate the French épiceries.
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Looking for a new lunch spot? Well look no further. Matt & Marie’s, a sandwich shop, is bringing its modern twist on Italian classics to Philly. The restaurant at 18th and Arch Streets will offer fresh baked Italian bread, artisanal meats and cheeses, and fresh modern toppings as well.
The soft opening is Thursday, June 26th, but if you can’t make it then, don’t fret because the shop will be open to the public Monday, June 30th.
Matt & Marie’s [Official]
We spotted this Instagram photo from Ron Templeman. It’s a lamb sloppy Joe that you can find on the menu at Tap room on 19th right now. And maybe this is a testament to Templeman’s photography skills but we’ve never seen a sloppy Joe look this good.
Tap Room on 19th [Foobooz]
On Wednesday, May 28th our friends at City Paper are throwing the Great Sandwiches Event at Union Transfer.
The event runs from 6 p.m. to 9 p.m. and tickets are $35 per person. Guests will sample sandwiches, sandwich-inspired desserts, beer, wine and liquor from area restaurants, distilleries, wineries and breweries.
There will also be a Chopped-style competition where Scott Schroeder (American Sardine Bar, South Philly Taproom), Brad Spence (Amis) and Eli Kulp (Fork, High Street on Market) will battle in front of a panel of local food experts.
Participating Restaurants »
So CoZara isn’t the only new restaurant coming to University City. Word just came down that Jake’s Sandwich Board, open for four years now in Midtown Village, is looking at expanding into UCity this fall.
The space is already picked–the second location will be going into the new development at 40th and Sansom Street, where it was recently announced that construction has been delayed by months. And as of right now, no one really knows anything like a date for the opening–just some time in the fall.
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Philadelphia is undeniably a sandwich town: cheesesteaks, hoagies, roast pork. But if you’re trying to stick to a healthy-eating plan, you probably feel pretty excluded from the sandwich game. Because they’re all calorie bombs, right?
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Plenty, which recently expanded to 1602 Spruce Street is tweaking its menu. And to shock to myself and I’m sure many others, the tasso ham sandwich is coming off the menu.
The house cured and smoked pork shoulder is smothered in Cayenne dry rub, Creole mayo and gruyere pressed on a French roll. The sandwich definitely packs some heat and that has been cited as the reasoning for the sandwich’s removal from the menu.
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Rotisseur is rolling out a new sandwich today. The Bo Ssam Banh Mi includes slow roasted, all natural, Duroc pork shoulder, Dijon slaw, pickled pineapple, cilantro and jalapeño. The sandwich goes for $10.
Owner Aaron Matzkin is excited for the new sandwich, calling it “a winner.”
Wursthaus Schmitz | Photo by Mike Persico
When it comes to modernizing a cuisine, German has got to be one of the most challenging. There’s likely very little on the menu at any German restaurant in the country in 2013 that wouldn’t also have appeared on the menu of the local wursthaus in, say, 1587. And yet modernizing this almost elementally historic cuisine is exactly what chef Jeremy Nolen set out to do, both at Brauhaus Schmitz on South Street and now at Wursthaus Schmitz at Reading Terminal. Yes, you can still get potato salad here. And headcheese by the pound. And delicious sausages with ridiculous names. But you can also order sandwiches, and for some reason, even though they’re based on traditional combinations, every one of them—from the Bavarian, with its coleslaw and horseradish sauce, to the goulash-dripping Hungarian and the Lyoner (which is basically just a fried baloney sandwich with a passport)—feels like something wholly and completely new.
Reading Terminal Market
12th and Arch Streets
Kentucky Klassic from Scratch Biscuits at the Headhouse Farmers’ Market. | Photo by Jason Varney
No discussion of the eating habits of Philadelphians would be complete without sandwiches. Here, our suggestions for five of the best sandwiches in hoagie-loving Philadelphia.
Five Philadelphia Sandwiches that Go Beyond the Classics