We’re half-way through Philly Wine Week, are your teeth stained yet? Here’s what’s going on for Wednesday, March 26th.
Today, Global Philly 2013 kicked off with a special event at Zama. Hiroyuki ‘Zama’ Tanaka and Kevin Sbraga were on hand to unleash the “Sbraga Roll.” The sushi roll is the latest collaboration from Tanaka who has conspired with many of Philadelphia’s best chefs and top celebrities to create a series of unusual rolls. Chef Sbraga suggested some of his favorite ingredients for the roll that will be served at Zama over the course of Global Philly 2013, from September 15 to November 1. The Sbraga Roll is a sushi roll with dill, jalapeno, avocado and crispy shallot topped with a Panko-crusted bite of dorado.
Global Philly is an international exposition, presented by the Global Philadelphia Association. Sbraga, who is leading the culinary part of the initiative, has rounded up some of his chef contemporaries to participate in the month-and-a-half long event to offer “Global Philadelphia” appetizer specials.
Starting at $12, the appetizers will be found at Sbraga’s eponymous modern American restaurant as well as at restaurants like Tashan, Bistro La Minette and Zinc , La Calaca Feliz, Zama and Han Dynasty.
GlobalPhilly 2013 [Official Site]
The rumors have been circulating for a few days, but now we know for sure. Sylva Senat is no longer the chef at Tashan. Or Tiffin, Tiffin Bistro or any other of owner Munish Narula‘s properties.
I chatted briefly with Senat this afternoon, and while he didn’t have much to add (other than a confirmation that he is, in fact, no longer chef at Tashan), he did say that he was now a “free agent” (meaning that he doesn’t have another gig lined up yet), that his tenure in the kitchen at Tashan was “cut short” (meaning that he didn’t walk out on his own, but was asked to leave), and that he thinks the reason he was let go was because he “care[d] too much” (though, honestly, I’m not entirely sure what that means).
“It’s still a surreal moment,” Senat told me. “Articles are still coming out with my name on [them] for Tiffin Bistro, Groupon, et cetera.”
Narula hasn’t returned calls for comment on the loss of the chef that opened Tashan to critical acclaim. But needless to say, if there’s anyone out there looking to open a modern Indian restaurant (or, really, any other kind of restaurant) and is in the market for a blooded, veteran, award-winning chef, Senat would probably be happy to take your call.
UPDATE: According to the Insider, Kirti Pant, the chef brought in by Narula to run his new Tiffin Bistro, is now the chef at Tashan.
Tashan Review [Philly mag]
The Penn Relays are the oldest and largest track and field competition in the United States, hosted annually by the University of Pennsylvania at Franklin Field. The multi-day event has occurred annually for 119 years.
This year more than ten Philadelphia restaurants (including Tashan and Cuba Libre, Tashan’s Sylva Senat is talking about offering a coconut lime calamari) are participating in Caribbean Cuisine Week– a week of food, music and raising funds to assist over 700 high school athletes from Trinidad, Jamaica, St. Vincent and the Grenadines, the Bahamas and Grenada get to the 2013 Penn Relays.
The event is held April 16-18, 2013. The Caribbean/Latin Specials include appetizer, main course and dessert for $33 or less.
Caribbean Cuisine Week – Participating restaurants [Official Site]
After a series of profitable quarters for Tashan, Munish Narula is getting back to opening restaurants. His next restaurant will not be a Tiffin or a Tashan, but rather a Tiffin Bistro, slated for 11th and Federal at the former Kris. Narula declined to reveal the exact location until the lease was signed but did fill us in on several other details.
The Indian bistro will have a liquor license and a more upscale feel from a regular Tiffin, but not as high-end as Tashan. Narula stressed this would be a whole new concept as he doesn’t want to cannibalize Tiffin’s delivery business or the experience at Tashan. Expect a more traditional Indian menu but not the dishes you see on most Indian restaurant menus around town. Narula is bringing in a chef from Junoon in New York who has also worked at Amber India in San Francisco as well as London’s Cinnamon Club. Tashan’s Sylva Senat will be involved as well in fine tuning the menu and plating.
Narula hopes to sign the lease before the end of the week and open six weeks after that. As Kris, the restaurant had room for fifty people, plus ten at the bar.
Tashan isn’t participating in Center City Restaurant Week–at least not officially. What chef Sylva Senat and his crew have done instead is assemble a $35, 4-course menu, offered in the same multiple-choice style as all the Restaurant Week menus, and put it out there for this, the final five days of Restaurant Week.
What’s more, it’s a great menu, with lots of excellent options. The catch? It’s only running from 5pm-7pm, today through Friday.
But still, if you’re willing to eat a little early, this one is a fantastic deal. Check out the full menu after the jump.
UPDATE: So now getting this deal is even easier. That thing about the deal only being available from 5pm-7pm? No longer the case. Tashan’s $35 4-course menu will now be available straight through dinner service, which is good news indeed
In honor of Veterans Day, Tiffin and Tashan are offering US military veterans free dinner. Valid for dine-in only, vets must present ID to enjoy the offer. The deal is good for one appetizer and one entree at all Tiffins locations and at Tashan. The maximum value is $25 at Tiffin and $40 at Tashan.
All Vets Eat Free [Tiffin & Tashan]
Time is offering a fun addition to Restaurant Week this evening as they are tapping a special firkin of Brooklyn Brewing Bitter. They’re also offering a slew of other Brooklyn beers includingPost Roadd Pumpkin, Oktoberfest, Lager, Brown Ale, Weiss and East IPA.
“What we are doing at Tashan will be more like elegant Dinner At Home experience. Everything about the service will have get a special touch of style, including the packaging and serving containers, napkins, and even utensils.”
So says Munish Narula, owner of Tashan, in discussing the brand new carry-out / delivery service the restaurant will be rolling out starting this Thursday. The kitchen will be offering the entire menu to-go (including all of the new dishes recently added by chef Sylva Senat), which means that you can now sit around on your couch in your underpants eating gol-gappa, tandoori lamb chops, baby octopus in red pepper sauce and screw-pine scented palak tikki in a saffron-morel mushroom cream sauce–which is just classy.
Right now, the delivery area includes Center City, Rittenhouse Square, Graduate Hospital, Bella Vista, Washington Square West, Queen Village and University City. And while that’s already a pretty sizable region to cover, Narula is saying it will probably get even bigger as the new service hits its stride.
Tashan Review [Philly mag]
Tashan [Official website]