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]
This Sunday, July 14th, Chestnut Hill invites you to take a leisurely stroll through its charming neighborhood filled with boutique shops, art galleries, museums, theater and arboretums. It’s all a part of Chestnut Hill’s monthly Second Sunday and restaurants and retailers along Germantown Avenue are participating with special brunch promotions, events and entertainment. And there is pleny of free parking available.
Twelve Chestnut Hill restaurants are offering brunch including Mica, Iron Hill, Heirloom and Campbell’s Place.
Chestnut Hill PA [Official Site]
Fitler Dining Room has certainly got the town buzzing this week. this week. First, Craig LaBan handed out a stellar review in the Sunday Inky, then they added soft-shell crabs to the menu (which is a sure-fire way to rile up the locals), and now they have added a brand new Sunday brunch.
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There’s the glitz and the glam, and then there’s the humble and the honest-to-goodness, the unaffected and the unassuming. To each his own, but I prefer the latter.
I get a kick out of the quirky buildings’ awkward seating arrangements and tiny menus—menus that need not say much, and food that says all too much; the chef-driven and food-focused holes, often orienting themselves in such a way that the preparer and prepared are shown off, experienced only through an intimate three-part channel between the chef, his food, and his guest. When done well, the following few weeks (or longer) will pale in comparison. That’s why the tasting menu is so important; it’s a facilitation of exchange between the hand of the cook and the consumed palate it feeds.
Some tasting menus you’ll find in places that don’t deserve them, and others are just a second menu to the main. Some are only available on weekdays, but there are those you can only take part in on a single day: Sunday, perhaps.
An ode to the tasting menus of Sunday »