New Spring Menu at Bisou


outdoor with people2-1

Bisou on Main Street in Manayunk has revamped its menu for the spring. The highlights of the new menu are an asparagus salad, a salt cod croquette, and escargot as appetizers, and an arctic char, pork cheeks, and a barramundi-warm calamari salad. These lighter, more refreshing dishes are sure to please your spring taste buds. Chef Clark Gilbert‘s French Bistro also just got some new outside furniture so that you can enjoy the beautiful spring weather while enjoying the spring food.

You can see Bisou’s new menu here.

Bisou [Official]

The Industry Makes Potato Skins a Permanent Addition


The Industry has updated its menu for spring and is including my potato skins from their Food Writers menuArt’s Potato Skins are Idaho potatoes topped with Brooklyn Lager and cheddar cheese sauce, bacon bits and crème fraiche. An order is $8 and I of course, highly recommend them. Also appearing on chef Pat Szoke’s spring menu:

  • Salt and Vinegar ChicharronesClams and Sausage, with Linguica sausage, fingerlings, tomato, scallion, shallots and a grilled baguette
  • Sweet Corn Arepas, with mole, asparagus, snap peas, radish, and cotija cheese
  • Mediterranean Salad made with watercress, Napa cabbage, radicchio, arugula, feta, cherry tomatoes, kalamata olives, crispy chickpeas and served with a red wine vinaigrette

The beverage list has also been enhanced for spring » 

The New Menu at the Reopened Pub & Kitchen

31_Pub&Kitchen_Mike Arrison

Pub & Kitchen reopened Tuesday after two-weeks of renovations. It was much more than a coat of paint as the popular bar at 20th and Lombard installed a new kitchen and a new chef. Now in command is Eli Collins, who comes from Daniel Boulud in New York where he was executive chef of DBGB.

Collins first menu is no limited affair. The menu offers fifteen plates plus shellfish, cheese and snacks. There is still a burger on the menu, this one clocking in at $13.

The full menu at Pub & Kitchen »

New Spring Menu at Will BYOB


New Jersey Fluke with Black-Truffle Scallop Mousse / Artichoke / Meyer Lemon

Chris Kearse has rolled out the spring menu at his Will on East Passyunk and it reads like a spring ingredient bingo board. If you’ve got rhubarb, meyer lemon and ramps in a row, you’re a winner (you’re also look to be a winner if you have reservations).

More photos and Will’s full spring menu »

New Chef, New Menu at Watkins Drinkery


Watkins Drinkery welcomes new chef Tim Kozak into the fold. Kozak comes to Watkins Drinkery after three years as sous chef at Local 44. He unveiled his new spring menu this past Saturday, which features a variegated assortment of Wild Boar Bacon, Lamb Tostadas, Scotch Egg, Ratatouille, Duck Reuben and more.

Watkins Drinkery Spring Menu »

A Springtime in Venice at C19

imagesWarm weather means all sorts of new menus and dining features all around Philadelphia.

C19 Cichetteria Venezia, Rittenhouse Square’s Venetian restaurant is introducing a new menu to correspond with the spring sunshine.

C19’s chefs Adam Brod and Andrea Luca Rossi looked back to their Venetian roots when it came to creating the new menu, opting to put fresh twists on classical dishes. The menu features fresh items provided by Grateful Acres Farm, Green Meadow Farms, Lancaster Coop, Z Farm and DiGiacomo Brothers. With C19’s seasonal menu, the pair of chefs strive to bring each vegetable, fruit, herb and meat that comes to the table is at its peak of flavor.

More on the new menu and sidewalk cooking demonstrations »

New Menu at Little Fish Has Us Hankerinig for Cobia


Chadd Jenkins alerted us to his new menu at Little Fish today. Each of the second courses look worth ordering, though we would have a hard time not ordering the cobia with lamb, garbanzo, olives, mint and chilis. Jenkins’ cobia and veal combination that we ate late last year, still stands out as one of our favorite dishes of 2012.

Little Fish [Official Site]
Chadd Jenkins [Twitter]

Stateside Continues Rolling Out New Dishes


Chef Elijah Milligan continues to put his mark on the menu at Stateside. Late, last week Milligan rolled out his mid-Spring main menu. Among the items that caught our eye; seared foie gras with whiskey French toast, grilled grapes and ice wine vinegar; veal sweetbreads and  Stateside Stew, a stew of rotating house-made sausage, fresh fish and shellfish  plus vegetables.

Stateside Menu for Spring 2013 (PDF)

Stateside [Official Site]

Chef Jennifer Choplin Rolls Out Her First Menu at SoWe


Chef Jennifer Choplin who spent time cooking for Joey Chmiko at Resurrection Ale House is back in the Graduate Hospital neighborhood at SoWe. She’s been there a few months now and has recently rolled out her first full menu at the 22nd and Carpenter bar/restaurant.

The new menu features items like taco tartare, spicy pork rinds, a vegan reuben, a meatball sandwich, hoisin glazed crispy pork belly and her own take on fried chicken. Also available, doggie ice cream for furry customers who will be hanging out at the outdoor seats.

Read more »

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