Inside Founding Fathers during last night’s pre-opening party.
Founding Fathers Sports Bar and Grill opens today. The bar is located at 1612 South Street and features a clean design and a lot of very big TVs.
Owners Owners Jon Adler and Sam Brouwer swing open the doors at 5 p.m. with a full bar and flowing beer taps. The kitchen will be bringing out complimentary food this evening and start full food service tomorrow at noon.
Founding Fathers will add brunch down the line and looks to cater to the neighborhood. Al Anderson, who has previously worked at Johnny Brenda’s and South Philly Taproom is the man in the kitchen.
Founding Fathers Sports Bar and Grill [Foobooz]
This Old City looks at the economic impact of this season’s pop-up garden by the Pennsylvania Horticultural Society. More than 52,000 people visited the beer garden on the 1400 block of South Street. That was more than twice the number of people who attended the Broad Street location in 2013. And the visitors didn’t just benefit PHS. This Old City reports that it benefited other businesses in the area, including those that already had liquor licenses, like Bob & Barbara’s. Bob Dix, the manager of the bar said:
It felt like we were looking at the future of the neighborhood. Middle of the summer, people didn’t have to go down to beach. It was like a mini-vacation. It jumpstarted a lot of new connections in the neighborhood, including for Bob & Barbara’s
Check out the whole article for more.
Economic Impact: The PHS pop-up brought more than 50,000 people to South Street West [This Old City]
REX 1516’s Citywide Special Burger Series has been a big success and the South Street restaurant has just announced its upcoming participants.
Today, FOX 29’s Good Day co-hosts Mike Jerrick and Alex Holley have collaborated to create the AM (Alex and Mike) Burger. It’s topped with Maglio breakfast sausage, cheddar cheese and finished with a fried egg.
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The Welsh Medium Rarebit | Available only tonight at Rex 1516
Tonight, Tuesday, September 2nd, Rex 1516’s Justin Swain is taking my idea for a Welsh Rarebit burger and turning it into a reality.
The Welsh Medium Rarebit is stuffed with a fontina, mustard, Worcestershire mix and then topped with caramelized onions and a caraway beer cheese. Get it, a beer and shot of whiskey for $15.
The Welsh Medium Rarebit kicks off another month of special Tuesday night burgers at Rex. Next week will feature a burger created by Philadelphia Eagles first-round draft pick Marcus Smith. September 16th’s burger will be by Zagat’s Danya Henninger. September 23rd will have Jonathan Deutsch, Professor and Director of Drexel’s Center for Hospitality & Sport Management coming up with a burger and on September 30th, Mike Jerrick of FOX 29 will be taking his shot.
Rex 1516 [Foobooz]
Rex 1516 is continuing its guest burger chef series through August. This month, chefs Jeremy Nolen, Kevin Sbraga and George Sabatino will be participating.
Sabatino, who’s Aldine project is moving forward, will be the featured chef tonight. He’s crafted “the Livin’ La Vida Local” burger that’s topped with heirloom chile relish, Green Aisle summer pickle medley and fresh Jersey milk cheese.
The burger costs $15 and includes a pint of Newbold IPA and a shot of Buffalo Trace. Each week, the burger and an accompanying pun will be posted on chef Justin Swain’s Instagram feed.
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One recent evening, after picking up a four-pack of Allagash at Cambridge — the go-to place in this ’hood for quality takeout beer — I wandered with a friend into Entrée, a BYOB that opened in September. We weren’t expecting much. It was prime dinnertime, but the restaurant was empty, and the chef and his lone server were sitting out front. As things turned out, even if our expectations had been moderately high, they would have been exceeded. From the perfect calamari with slivered sweet peppers (one of my favorite versions in a city with many great calamari plates) to the pan-seared cornish hen to the pan-roasted halibut, everything was meticulously executed, yet presented simply and unpretentiously. Another win for the western end of South Street.
Entree Bistro [Foobooz]
Blue Duck Sandwich Co. – Comes with paprika rubbed bacon, gruyere, pickled Swiss chard stems, crispy shallots and lemon Swiss chard mayo.
Starting today, Tuesday, July 1st, and continuing throughout the summer, REX 1516 will be hosting a Guest Chef Burger Series. Each week, the restaurant will bring a new burger to the menu. REX will supply the buns, burgers, sides and booze, while the guest chefs will put together a burger using their own toppings and creating an original ‘pun.’
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South Street’s REX 1516 is rolling out new dinner and dessert menus this weekend. Justin Swain’s new menu is inspired by Southern and Philadelphia backyard barbecues alike. Many of the dishes take advantage of REX’s brand-new Southern Pride smoker. Highlights include house-made scrapple and a Memphis pork shank entree. Returning to the menu is Swain’s sweet tea brined fried chicken. It’s served with a buttermilk biscuit, red bliss potato salad and a house-smoke Sriracha sauce.
Check out the full menus »
Little Spoon Cafe is coming to 15th and South Streets. Naked Philly has many of the details on the coffee shop and cafe by area residents, Jeanne French and Julia McMeans.
The two have hired Otto Architects who are part of the team behind the work done at One Shot Coffee as well as Tria Taproom, where they received a James Beard Award nomination for outstanding restaurant design.
Look for Little Spoon to open this summer.
Little Spoon Cafe Coming to South Street West [Foobooz]
Little Spoon Cafe [Foobooz]
Restaurant chefs sure ain’t what they used to be.
Once they were stalwarts who manned the stoves in obscurity, if not outright anonymity, cooking for customers who expected a restaurant’s personality to come from somewhere else: a gregarious owner, a schmoozing maître d’, a head waiter who knew the table you wanted and the drink you always wanted on it.
Now they want to be the center of the show, these chefs today. They cook for creative fulfillment, for celebrity, for adoration. Sure, they cook for customers, too. But only as a means to an end: an invitation to Top Chef, a book deal, a restaurant empire of their own.
At least that’s what everybody says.
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