Pala’a, a Latin-American spot specializing in seafood, is now open in Ardmore at 18 West Lancaster Avenue.
Maine-style seafood shack chain Luke’s Lobster is adding a new location east of Broad Street.
Last week, Luke’s Lobster (130 South 17th Street) launched its winter menu. And while yes, they still have the city’s most ideal interpretation of the New England-style lobster roll (the right kind of split-top roll, just a hint of mayonnaise, no goddamn celery) and a whole lot of other seafood-based lunch options, they have added three new items for the season and, really, you should go there right now and try all of them.
Mike “Scoats” Scotese has made a name for himself by running the Grey Lodge in Northeast Philadelphia for more than 20 years. Making the bar one of Philadelphia’s first craft beer bars and converting many people into craft beer fanatics. Scotese has also opened two other bars in the Northeast, Hop Angel Brauhaus in Fox Chase and more recently, he opened Sawtown Tavern in Tacony. And now he’s taken over the old Bonk’s Bar in Port Richmond.
With nary a word to the media, Scotese announced on Facebook Monday that he had softly re-opened Bonk’s Bar at 3467 Richmond Street in Port Richmond. Bonk’s has had a cult following for years with its crab nights and no-frills look. But ownership changes saw the place become inconsistent, with crabs being offered just one day a week and online reviews referring to the place as becoming rundown.
Good news for the poke obsessed or those who want to be poke obsessed, if there were just some more places to get the Hawaiian seafood sensation. All Philadelphia locations of Hai Street Kitchen are now serving poke. There are three varieties, tuna, plus salmon with aioli and salmon with citrus soy.
Each bowl is $10.95 and are available now. Hai Street Kitchen locations are at 32 South 18th Street; 1625 Chestnut Street (Liberty Place); 125 South 40th Street and at Savor in the King of Prussia Mall.
In June, Jose Garces teased that his fast-casual fish taqueria would be coming to a location close to Philadelphia magazine’s offices. And today we can confirm that the second Buena Onda is indeed opening around the corner from the magazine’s offices, to the former Charlie’s Jeans at 1735 Chestnut Street.
The lease has been signed but no timeframe has been announced. We’re not holding our breath as the former clothing store will require an extensive buildout to become a restaurant, fast-casual or otherwise.
In June, Garces told us that he had plans for three Buena Onda locations in total in Philadelphia. No word on where that third one might land.
Buena Onda – Rittenhouse [Foobooz]
Foodimentary is clearly the bible of bored/desperate public relations professionals across the land. Foodimentary’s list of food holidays creates daily pitches that clutter my inbox. Every day is National Something Or Other Day and today oysters get the tap on the shoulder. Woo oysters!
In a comment to Emily Teel’s first look at Aqimero yesterday, a reader asked if the new restaurant at the Ritz Carlton offers happy hour. And we’re happy to report that the answer is yes.
The Latin-seafood restaurant and bar offers $1.50 oysters, $7 cocktails, $6 wines and $5 draft beers. Happy hour runs weekdays, from 4 p.m. to 6:30 p.m.
As much as we are in denial, the last few weeks of summer are approaching quickly. If you’re spending them down the shore, I am definitely jealous, but also have news about a fun event for you. Congress Hall in Cape May will be hosting clambakes every Tuesday through August 23rd.
Hosted on the Great Lawn, there will be live music and games every week. Ideal for those Tuesdays when you really just can’t find a reason to leave your beach chair and make dinner.
You can buy dinner for two people for $70, for up to six people for $180, and for up to eight people for $250. Each family-style meal is full of shrimp, mussels and middle neck clams with sides of Jersey corn and cucumber tomato salad.
The dining room at Blackfish in Conshohocken is white, but not cold. Not icy, the way some white, restaurant-shaped boxes can be. The dark wood floors help. The matching chairs. The colorful spines of cookbooks stacked on a shelf, making the place look like it’s been styled for an Architectural Digest photo shoot, or maybe something from a summer issue of Martha Stewart Living. Not lively, exactly, but alive.
The white ceilings and white tablecloths and white plates make every color pop. The sharp red of garden tomatoes in a summer salad, the green tangles of seaweed on which sit the stony shells of oysters, the rich, textured yellow-brown of a curry sauce puddling around a fist-sized cut of tilefish perfectly golden from the pan: In this sterility of white-on-white, the plates being put out by Chip Roman’s chef de cuisine, Yianni Arhontoulis, and his crew go off like fireworks. The entire restaurant becomes a blank space, and all you can see are the blooms and sparks in front of you. Everything else fades into the background.