So here we are–the last Night Market of the year. It’ll kick off tonight at 7pm, centered around 10th and Race Streets in Chinatown with around 60 food and drink vendors and, if past Night Markets are any indication of tonight’s madness, somewhere between 20,000 and a bajillion people all descending on the neighborhood looking for snacks, drinks and a good time.
The question thus becomes, how do you make the most out of your Night Market experience? Good thing you asked. As veteran Night Market goers (and just sneaky bastards by nature), we’ve developed some tried and tested strategies for winning any Night Market. And it all begins with…
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Photo by Dave-Tavani
The last Night Market of the season comes to Chinatown on Thursday, October 2nd. The market is centered around 10th and Race and will include 60+ food trucks and vendors. Among the new faces:
- Bao Boy
- SeoulFull Philly
- Sweet Lavender
- Sbraga Restaurant
What else will be happening at Night Market »
Today, OpenTable revealed its Top 100 restaurants “fit for foodies” in America. The list was determined by OpenTable’s analysis of more than five million reviews of more than 20,000 restaurants across the country. The list includes twelve restaurants from Philadelphia, the second most restaurants from one city, only Portland, Oregon had more.
The list includes a high concentration of restaurants from California, Oregon and Pennsylvania but not as many from traditional restaurant cities like Chicago (five restaurants), Los Angeles (five), New York (four) and San Francisco (one).
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The forces of Rittenhouse Row, Kevin Sbraga, and Danielle DelRe, of Starr Restaurants, have come together to create an event that will be one to remember. From August 4th to the 7th, the restaurants of Rittenhouse Row will prepare meals unlike the ones on the traditional menus and give you a dining experience that is one of a kind. As of right now, 18 members will participate in the Rittenhouse Row Culinary Collective, but the list is growing.
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Six-hour cured cobia at the Treemont | Photo by Courtney Apple
Philadelphia has so many great new restaurants that it’s hard to keep track of what to eat where. Here’s a cheat sheet of some of the best plates in the city to try right now.
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Photo via Sbraga Dining
Kevin Sbraga is now serving his spring menu at his eponymous restaurant, Sbraga. The four-course prix fixe menu is now $55 and includes a complimentary amuse course of his very famous foie gras soup (vegetarians can look forward to an amuse of carrot ginger soup). Also new is an all-new pasta and grains course. An optional beverage pairing is available for $40. “At Sbraga, our focus has always been hospitality,” says Sbraga. “It’s about giving your guests what they want without them asking. The foie gras soup is one of our most popular items, so we thought it would be nice to give everyone a taste before dinner, making it part of the nightly experience.”
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Yesterday, we announced our fourth Foobooz After Dark dinner. On Saturday, April 26th at 11:30 p.m., we’re taking the chef de cuisine from SBRAGA, Greg Garbasz, and transplanting him into The Fat Ham’s kitchen with chef de cuisine, Aaron Gottesman. They’ll be doing what they do best: Aaron showing off his Southern skills, and Greg doing some fancy Yankee stuff.
Remember, beer from Sixpoint Brewery and The Fat Ham’s signature cocktails will be pouring all night, so it’ll be lots of eating and lots of drinking–as is tradition for our After Dark dinners.
Take a look at the menu »
Aaron Gottesman, the chef de cuisine at The Fat Ham, came to our first After Dark dinner at Will BYOB, and he sat at the table that had the most fun that night. After dinner, he came up to me and said, “I’d love to do one at The Fat Ham once we’re all settled in.” And guess what?
They’re all settled in. Read more »
Last night was a special kind of night at the COOK thunderdome. Sure, it was the same kind of set-up we’ve been using since the start–two chefs enter, vying for ultimate victory, and we do our best to make them cry like pre-teen girls with our secret ingredients, trash-talk, funny nicknames, enforced drinking policies and ridiculously complicated challenges. But still, last night was special.
For starters, it was a Sbraga-vs-Sbraga battle, with Aaron Gottesman from the Fat Ham and Greg Garbacz from Sbraga battling it out. Then there was the dictum, handed down from their boss, Kevin Sbraga himself (who was kind enough to show up last night to keep an eye on his guys), that neither chef would be allowed to bring a sous chef with him, forcing them to nut up and just cook all on their own (something that has only happened one other time in the history of Open Stove, and that one was accidental). Oh, and to make things even better, we decided to make last night a Theme Night, with all the secret ingredients and challenges based on Kevin Sbraga’s winning run during season 7 of Top Chef.
So how did it all shake out? Well, we’ve got pictures from last night’s contest to show you if you couldn’t make it in person. But let’s just say that it takes a truly remarkable chef to turn cuttlefish, coconuts, wonton wrappers, bok choy, horned melon and six-foot stalks of un-trimmed sugar cane into edible dishes for twenty drunken foodniks. Especially when you have to cook half the night tied at the ankle to your opponent…
Show me the pictures
Photo by Neal Santos
I recently had some friends from California in town and they were wondering where to go to get some 100% legal Foie Gras in Philadelphia. So I came up with this list of traditional and creative foie gras dishes.
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