Black Friday Brunches Around Town

blackout brunchThe Cambridge – Since you’ll surely be up and shopping by 4 a.m., you’ll be ready for a Bloody Mary by 11:30. And that works out well since that’s when the Cambridge opens and your first Bloody is free through 2:30 p.m.

Kraftwork and Sidecar – Both these bars are offering their annual Blackout Brunch. Sidecar is making Thanksgiving leftovers sound appealing with specials like “green bean casserole quiche” and yam soup plus dark beers like Great Lakes Blackout Stout and Goose Island Bourbon Country Stout. Kraftwork is offering almond pumpkin coffee cake and Thanksgiving biscuits and gravy. The Fishtown bar will also be going dark on tap with Founders Kentucky Breakfast Stout highlighting an impressive list.

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Tonight: The Industry Turns One


The Industry turns one tonight and they’re celebrating with a Philly Beer Week event. They’ll be pouring all the special beers they’ve had on during beer week for $5. There will also be passed hors d’oeuvres. A party bus will also be running between the Industry and Good Dog Bar for people who have no idea where Pennsport is.

And it is all for a good cause with 20% of proceeds going to Pennsport based Edward O’Malley Athletic Association.

The Industry Makes Potato Skins a Permanent Addition


The Industry has updated its menu for spring and is including my potato skins from their Food Writers menuArt’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 ChicharronesClams 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

The beverage list has also been enhanced for spring » 

The Industry Unveils Food Writers’ Menu – Vote for the Potato Skins


Photo by Danya Heninger | Zagat

The Industry in Pennsport has unveiled a new food writers’ menu of dishes designed with the help of  local food writers. Yours truly was among those asked to participate and after much consternation, I suggested beery potato skins. Potato skins have been a crusade for me for some time and chef Pat Szoke has created the spud that will bring potato skins back to the forefront. These beauties are baked with beer-and-cheddar sauce, bacon bits, house-made bacon powder and topped with creme fraiche. The potato skins along with the other writers’ items will only be available for a limited time, though the most popular will get a permanent spot on the restaurant’s menu.

The Food Writers’ menu and schedule »

Industry’s Pat Szoke Preparing Tasting Brunch at James Beard House

Ghost of Mary

Tasting menus with beverage pairings are popping up all over the place. They pose as creative outlets for awesome chefs trying to add some pizazz to their routine lives of menu classics. They provide insight into the chef’s mind and palate, and at the same time, create a unique dining experience for the customer enjoying them. It’s tug-o-war, a mini game of cat and mouse, encompassed by a coursed out menu of food and drink, and we’ve all come to love it.

There have been Thai tasting menus, and high-end collaborative tasting menus, but I’ve never seen a tasting menu/beverage pairing come out before 5 p.m. That is, until Sunday, March 3rd, at the James Beard House in New York, where Pat Szoke will be cooking up a mighty fine brunch, beverage pairings included.

The Menu »

The Industry Is Offering Restaurant Week Relief


The Industry’s owners Dave GarryHeather Gleason and chef Pat Szoke will be dedicating their staff meals and drink specials to all hospitality employees who are working during Center City District Restaurant Week. But you don’t have to have a restaurant job to take advantage these specials named things like “Only Two Weeks to Go” and “Is It Over Yet?”

So head in to the Pennsport bar and share a war story.

Chef Szoke’s menu will include »

“Off The Wall” Series at The Industry

Photo courtesy Steve Legato

The Industry gets a fair amount of its industry cred from the portraits of Philly food and drink heavyweights tacked up on the walls of the dining room. But those folks ain’t all just pretty faces. Starting Tuesday, November 27, owners Dave Garry and Heather Gleason and chef Pat Szoke will host their first “Off the Wall” event, which will bring the fellas from Iron HillPaul Rutherford (pictured) and Chris LaPierre (not)–down off the wall (literally) and into the dining room for a collaboration dinner.

“Many of the photos on our walls have a fun story behind them,” says Szoke. “The idea behind our ‘Off the Wall’ series is to have our colleagues come by and tell their stories while guests are enjoying their great food and/or drink.”

Check out the collaboration menu after the jump

Two Bells for The Industry

Craig LaBan reviews the Industry in Pennsport. The bar with a Vetri alum at the helm and a soft spot for hospitality industry pros gets a two-bell review.

Chef Patrick Szoke is serving up a fun and adventurous take on some familiar flavors that could easily rank higher in the city’s gastropub pecking order if he straightened out a few stray details of seasoning and execution.

The fried chicken craze gets a twist with Kentucky Fried guinea hen, the brined bird moist beneath its well-seasoned bread-crumb crust, an ear of Mexican street corn glazed in chile-lime mayo, and a dusting of cotija cheese. (Deciding to put the hot sauce on the side, rather than directly on the hen, was a smart adjustment.) Classic steak-frites is a bargain here for $18, with perfectly mid-rare medallions of grilled hanger steak glossed in wine-rich bordelaise. Szoke’s training at Vetri and Osteria, as well as his time at the Farm and Fisherman, is reflected in a soulful approach to alt-cuts such as lamb neck, which is slow-stewed to a rich ragu, then served in a steel crock with sides of grilled toast and a dollop of house-made ricotta.

Two Bells – Very Good

The Industry [Philadelphia Inquirer]
The Industry [Official Site]

Photo by Steve Legato

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