Plenty Cafe’s original location at 1710 East Passyunk Avenue has recently been renovated, installing a 12-foot reclaimed ash wood high-top bar and adding ten additional seats.
Interested in what Justin Bogle is doing with the bounties of spring at Avance? Check out the recently refreshed a la carte, tasting and bar menus.
The signs of spring are particularly noticeable in the five-course tasting menu, where ingredients include spring peas, morels, spring onion and rhubarb.
On the bar menu, a few new exclusive offerings have been added including “bacon and eggs.” a dish that seems similar to what Bogle served at the Foobooz After Dark with Bogle and Will’s Chris Kearse.
Avance Spring Menus (PDF)
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.”
Crab salad with prosciutto and white asparagus at Sbraga.
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.
The Industry has updated its menu for spring and is including my potato skins from their Food Writers menu. Art’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 Chicharrones; Clams 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
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.
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).
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.