Hot Chicken | Photo by Jason Varney
Starting Sunday, October 5th, the Fat Ham will serve up Sunday suppers for all you Southern comfort food lovers who have somehow found yourselves in Philadelphia’s dining scene.
Chef Kevin Sbraga will cook up a three-course dinner of family-style food designed for parties of two or more. The Supper costs $30 per person, but will definitely fill you up to top off the end of the weekend. The Supper begins at 4 p.m. and ends at 9 p.m. The Sunday supper menu is the only menu served on Sundays at the Fat Ham.
Check out October 5th’s Sunday Supper menu »
On Sunday, September 14th, Southwark chef Sam Jacobson is inviting Elijah Milligan (Taproom on 19th, formerly, Laurel, Stateside, Le Bec Fin) to celebrate local farms’ bounty. The dinner at Southwark begins at 6:30 p.m. and is $55 per person, $80 with wine pairings.
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The Treemont at 15th and Locust is adding brunch beginning this Sunday. Chip Roman’s Center City restaurant will be serving dishes like cured salmon rillette, French toast gratin, short rib with grits and fried egg, as well as the pictured burger with smoked onion jam. Brunch is served Sundays from 11 a.m. to 2 p.m. All plates come in under $20 and a cocktail list of a.m. friendly drinks like the “Twisted Lip,” vodka, orange curacao, lemon,
house-grenadine and sparkling wine comes in at $14 or less.
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Photo by Frances Olson
Brian Freedman provides the lowdown on chef Konstantinos Pitsillides’s Sunday Cypriot mezze dinner at Kanella. The menu changes each week but you can count on it to be “honest, exciting, deeply comforting experience that, on a Sunday night, is the perfect way to begin a new week.”
After more than two-and-a-half years Rotisseur is going to be open seven days a week. The rotisserie chicken and banh mi haven will now be open on Sundays.
The full menu will be offered and Aaron Matzkin tells us he’s taking suggestions for Sunday Supper Specials. Would you like to see suckling pig on the rotisserie? Lamb? Barbacoa?
Let Aaron know here in the comments or tweet him @rotisseurphilly.
Matthew Ridgway, owner of The PASS in Rosemont, NJ is hosting a new Sunday supper, simply named “Oysters and Charcuterie.” The meal is served from 3 p.m. to 7 p.m. and Ridgway says, “we know our local guests will love it, and we think it will be a great light supper for weekenders and daytrippers who are shopping in Lahaska, New Hope and Lambertville, or antiquing in Bucks and Hunterdon Counties.” Ridgway, who has made his name with his PorcSalt brand of sustainable, artisanal and local charcuterie.
Philadelphia diners may recognize the guy running the front-of-the-house, it is Steve Schiavo, who won the 2011 Best of Philly award while he was working at Fond.
The PASS is open for dinner Wednesday through Saturday.
The PASS [Foobooz]
Every Sunday from 10 p.m. to midnight the Khyber Pass Pub is offering a special Dad’s Hat Rye Whiskey happy hour. During that time, the Old City bar will be offering $6 Old Fashioned and $7 Manhattan cocktails.
Khyber Pass Pub [Foobooz]
Resurrection Ale House has said goodbye to chef Rhett Vellner who has left the Grays Ferry Avenue beer bar for some time off on his own out West. The new chef will be T.J. Murphy, who has worked at Resurrection in the past.
The menu has been tweaked (falafel burger) but rest assured, the fried chicken remains.
Resurrection is also now closed on Mondays. But what gets taken away is giveth. Sunday night now comes with a happy hour from 6 to 10 p.m. featuring $4 American drafts.
Resurrection Ale House [Foobooz]
It is Johnny Brenda’s multi-pronged attack of local beer, live music and food that made it our number one bar for 2013. And every Sunday they’re showcasing that food with a special dinner. Now through the 24th that’s a special Turkey dinner with pumpkin pie and all the trimmings for $22. For December, look forward to a prime rib dinner.
Johnny Brenda’s [Foobooz]
Starting this Sunday, Bufad is offering a special buy one Neapolitan pizza, get one for free deal. The deal begins when Bufad opens at 11 a.m. and run till when they run out of dough.
Bufad [Official Site]