Snackbar Closing

We had heard rumors for months but they didn’t seem possible as Rittenhouse’s Snackbar always seemed full and had been bumped up to three bells by Craig LaBan. When the boite closed to expand the bar we thought that might be it. But it reopened and started offering interesting theme nights, not things restaurants typically do before the close. This morning though, PhillyChitChat broke the story, Snackbar is closing for good on February 5th and owner Jonathan Makar will be concentrating on his flower business at Flowers and Co.

Jonathan Makar’s Snackbar to Close [Philly Chit Chat]
Snackbar [Official Site]

Quick Bites

Photo via Meal Ticket, courtesy of Rebecca Michaels

Flying Monkey’s second location (we refuse to call it by its full name) has opened a pretty garden room. [Meal Ticket]

Snackbar has paper in the windows. They’re ripping out the old bar and putting in a longer one. The menu will also be changing, more apps and small plates. [The Insider]

The just reviewed Fat Salmon has added a liquor license. [Grub Street]

The PLCB motions to have the Garces Trading Co. related lawsuit against the board dropped because it is immune from the suit. [Brownstoner]

Quick Bites

Every neighborhood needs a gastropub and now Manyunk has Munk & Nunn to call its own. It opens May 8th and it looks kind of cool. [The Insider]

The Bottle Shop was originally slated for an April opening at 1942 E Passyunk. But that’s delayed as “due to circumstances beyond our control” the store is now going in at 1837 E Passyunk. [Facebook]

Amuse opens on Friday, May 6th at the Le Méridien Philadelphia hotel at 1421 Arch Street. Meal Ticket has the photos. [Meal Ticket]

Tweed is looking at early June for its opening in the former Les Bons Temps space. Look for lamburgers, sauteed duck and cheesesteak fritters. [Meal Ticket]

Just when Snackbar seemed to be hitting on all cylinders chef John “Chainshaw” Taus left the kitchen. He’s been replaced by Dustin Shockley who has worked along with Taus in the Rittenhouse kitchen. [Meal Ticket]

Osteria’s Jeff Michaud was named Best Chef Mid-Atlantic by the James Beard Foundation last night.It marks tw0-years in a row a Philadelphia chef has won the title, last year it was Jose Garces.

Snackbar Is Celebrating Its Anniversary

snackbar_redsnapper

Snackbar is celebrating its third anniversary with a special 3-course dinner for $30. The deal is offered from Sunday January 24th through the 29th. Everything on the menu is fair game including the potato pierogies with chive crème fraîche and caviar that is among Philadelphia Magazine’s “239 Best Dishes” article. Check out the full menu after the jump.

Read more »

Tonight on Twitter

Checking out Twitter feeds we see a couple of interesting menu items tonight. Oyster House has fried Ipswich clams back on the menu and Snackbar has a new dessert, soft pretzel bread pudding with pretzel praline and fleur de sel creme anglaise.

The Year In Bells

bells

Craig LaBan looks back on the year that was in Philadelphia’s thriving dining scene and along the way he makes some adjustments to earlier grades.

Five restaurants were revisited with two getting bumps and one an unceremonious demotion.

  • Meme went from two to three bells.
  • Alison two went up from one bell to two.
  • El Camino Real didn’t fare any better in its re-review, the Tex/Mex bar remains at one bell.
  • LaBan had another “see-saw meal” at Noble: American Cookery and the stylish space sticks with one bell.
  • Del Frisco’s Double Eagle Steak House got slammed even harder in its December inspection and LaBan dropped the steakhouse to the dreaded No Bells.

What 2009 put on our tables [Philadelphia Inquirer]

Blizzard Of ’09 Means Free Meal For Intrepid Souls

snackbar_in_the_snow

When we walked by the outdoor seating in front of Snackbar on Saturday afternoon we snapped the above photograph and posted it to Twitter, admiring Snackbar’s optimism. Snackbar then tweeted that they were willing to offer a free 5-course tasting menu to anyone brave enough to sit outside to enjoy it. Low and behold about 24 people took Snackbar up on the offer and enjoyed apple-turnip soup, foie gras, duck confit and more.

Snackbar on Ice [TwitPic]
The b-b-b-blue plate special
[The Insider]

Snackbar Up To Three Bells

Snackbar

Craig LaBan wrote a piece for the Inquirer’s I Magazine listing restaurants where you can dine fireside. He also used the opportunity to bump up Snackbar from two to three bells.

After a few years of noodling with avant-garde small-plate preciousness, Snackbar has lowered prices into the neighborhood-friendly range and finally nailed the happy medium between innovation and accessibility – for which it earns a third bell. Rising-star chef John Taus (ex-Zahav, James, Tangerine, Bliss) has a knack for stunning updates to familiar comforts, whether it’s popcorn tossed in brown butter and fleur de sel, killer pierogies with chive cream and caviar, a croquette of crispy pig trotters and chanterelles over jalapeno grits, or a schmaltz-infused pastry round of chicken pot pie with a smear of creamy sage gravy on the side.

LaBan isn’t the only praising Snackbar, SipsBitesandSites tips us off to the delicious sounding deconstructed chicken pot pie that you have to know about to order, as it isn’t on the regular menu.

Blazing Good Eats [Phillly.com]
Weekly Bites: Snackbar [SipsBitesandSites]
Snackbar [Official Site]

After a few years of noodling with avant-garde small-plate preciousness, Snackbar has lowered prices into the neighborhood-

friendly range and finally nailed the happy medium between innovation and accessibility – for which it earns a third bell. Rising-star chef John Taus (ex-Zahav, James, Tangerine, Bliss) has a knack for stunning updates to familiar comforts, whether it’s popcorn tossed in brown butter and fleur de sel, killer pierogies with chive cream and caviar, a croquette of crispy pig trotters and chanterelles over jalapeno grits, or a schmaltz-infused pastry round of chicken pot pie with a smear of creamy sage gravy on the side. Of course, it’s still deconstructed – but just enough to put this corner boîte (and its modern fireplace wall) back on my go-list of the city’s hottest flavors

After a few years of noodling with avant-garde small-plate preciousness, Snackbar has lowered prices into the neighborhood-

friendly range and finally nailed the happy medium between innovation and accessibility – for which it earns a third bell. Rising-star chef John Taus (ex-Zahav, James, Tangerine, Bliss) has a knack for stunning updates to familiar comforts, whether it’s popcorn tossed in brown butter and fleur de sel, killer pierogies with chive cream and caviar, a croquette of crispy pig trotters and chanterelles over jalapeno grits, or a schmaltz-infused pastry round of chicken pot pie with a smear of creamy sage gravy on the side. Of course, it’s still deconstructed – but just enough to put this corner boîte (and its modern fireplace wall) back on my go-list of the city’s hottest flavors.

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