Stateside | Photo by Jeff Fusco for Visit Philadelphia
Stateside is welcoming back an old face, chef Geno Betz. Betz left the position of sous chef at Stateside in 2013. In the meantime, he hopped from The Mildred to Paridiso to the recently closed Farm and Fisherman.
But, as of Wednesday, August 10th, he is back in the kitchen at Stateside as the executive chef with a brand new menu. The rotating cheeses and oysters will remain, but there will be a new focus on smaller snacks and shareable plates. And a new prix fixe option allows couples to share snacks, a plate for two and dessert for $65.
Full menu »
Photo via Brigantessa
If 15 days of Center City Restaurant Week weren’t enough, you’re in luck: the third annual East Passyunk Restaurant Week is happening, Sunday February 22nd to Saturday February 28th.
28 restaurants have agreed to participate in East Passyunk’s Restaurant Week. Each meal will be 3-courses and priced at $15, $25 or$35. Even if you forget to make your reservations early, following #EPRW on twitter ensures that you’ll hear about last minute cancellations so you can swoop in.
Several restaurants from the Philadelphia magazine’s 50 Best Restaurants are participating, including Fond, Noord, Townsend, Stateside, Will and Le Vitrtu. Newcomers Brigantessa, Bing Bing Dim Sum and P’unk Burger will be participating as well.
East Passyunk Restaurant Week [Official]
Philadelphia magazine’s 50 Best Restaurants list will be released on Sunday, December 21st in the new digital property, Philadelphia Sunday.
This week, we’ll be running daily surveys, polling readers about where they believe certain restaurants will land on Philadelphia magazine list of the 50 Best Restaurants.
Answer the poll question now, and if you aren’t already subscribed to Philadelphia Sunday, add your email address after submitting your answer and you’ll get the whole list in your email box, early Sunday morning.
Vote now »
The folk of East Passyunk Avenue dwell within an embarrassment of restaurant riches, but when the weather’s as lovely as it was at the beginning of August, apparently only one bar will do. That’s what I couldn’t help thinking when I turned up at Stateside on an evening when its giant windows inhaled a mild breeze. Every indoor stool but one was occupied. The open-air counter facing Cross Street was full, and the sidewalk bar on Passyunk was three deep with what looked like the tail end of a Hugo Boss shoot.
When a stroke of luck swept me into a Steam Age swivel-mount seat on the Cross Street side, there was no denying that life was good.
Then the wait began.
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Stateside has made a name for itself on East Passyunk as having one the best happy hours in the city. The gastropub in South Philadelphia is known for its bartenders’ fondness for pouring small American distilleries and domestic beer. In keeping with these trademark craft cocktails, Stateside bartender Katherine Petronaci shared her summer drink recipe for Why Isn’t This Purple.
Shaken, not stirred.
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You know what would make any 28-day dry aged New York strip steak even better? Hot dogs. At least that was the working theory last night, at the 26th Foobooz Open Stove Night at COOK. The battle went down between up-and-comers Geno Betz of Stateside, assisted by Blaise Sideris, and Alex Busch of Brauhaus Schmitz, assisted by Dan Britt.
So let’s see how it all shook out, shall we?
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I somehow managed to not eat at Stateside until this year—totally missing its (admittedly brief) reign as the restaurant this magazine once called the best in Philly. Unfortunately, those glory days under chef George Sabatino are long gone. He left a year ago this month, and Stateside is now just another dimly lit bar with a big whiskey list and slow service. If you go, the poussin with burnt-honey-glazed cornbread and the octopus with chickpeas and fennel are worthy dishes. But with Noord, Fond, Laurel and Will just down the street? Maybe wait for Sabatino to get his next restaurant, Aldine, up and running in Rittenhouse.
First appeared in the March, 2014 issue of Philadelphia magazine.
Image by Kate Kern Mundie
Stateside is rolling out brunch this Sunday. The East Passyunk bar is keeping its menu small for their first brunch but another South Philadelphia brunch option is definitely a good thing.
Brunch will be served from 10:30 a.m. to 3 p.m.
The menu »
Kema Fortunato from Stateside is a big fan of Deschutes Brewery. So big in fact, he wants it to be a permanent part of his draft lineup. And to celebrate its arrival on tap, Stateside is having a Deschutes happy hour this evening featuring half-off Mirror Pond Pale Ale and select Deschutes bottles for just $3.
As always, oysters are a buck during the 5 to 7 p.m. happy hour.
Tonight is Alla Spina’s monthly industry night and this month, chef Elijah Milligan and the crew from Stateside will be in the house.
Milligan is cooking up a taste of fall with cider braised veal short ribs and farro and apple risotto. Alla Spina’s Pat Szoke will also be bringing his braising game with beef shanks and more.
Stateside will also be mixing up some fall cocktails.
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