As we continue the Year of the Cheesesteak, we’ll be taking a look at cheesesteak spots that are new, been flying under the radar or been suggested to us. Today, we visit the SPOT Burgers truck at The Porch at 30th Street Station. Yes, SPOT Burgers has gotten plenty of rightful ink for their hamburgers but you cannot sleep on owner Josh Kim’s cheesesteaks.
The Tale of the Tape »
File this one under positive thoughts. Here’s the March schedule for food trucks at The Porch at 30th Street Station. We’ll be dining outside in no time.
This month, breakfast will be served on Mondays and Tuesdays. Lunch will be served, each weekday but Thursday.
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The Federal Donuts coming to 3428 Sansom Street is opening shortly. How shortly? According to a tweet from Federal Donuts yesterday, “in fewer days than you can count on two Simpsons hands.” Which if our arithmetic is correct, means the new Federal Donuts will open within eight days, seven as of today. Unless thumbs don’t count, then it’s five.
Counting on Simpson fingers is tougher than it seems.
UPDATE: Just got word that FedNuts West will be opening the doors at 7am on Monday, March 10–which, true to their promise, is a number of days that can be counted on two Simpsons hands.
All the new flavors of donuts and fried chicken right this way…
Photo by Vanessa Beahn
The Fat Ham has rightfully been getting early love for its hot chicken, fried oyster sliders and Southern hummus. But that’s not to say the beverage program has been slacking. The Fat Apple is a star on the bar’s cocktail list. The bourbon-based cocktail is dangerously easy to drink and could easily be a gateway cocktail to a love of brown liquors.
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Lunch at The Fat Ham will begin on Monday, February 10th. The lunch menu which includes oyster sliders, a Fat Ham burger and of course the hot chicken. Lunch is served weekdays between 11:30 a.m. and 2 p.m.
Lunch menu »
The sign man was at the upcoming University City Federal Donuts yesterday installing colorful awnings and a sign at 3428 Sansom Walk.
No word on an opening date yet but the staff hasn’t even gotten to break in the kitchen yet.
Federal Donuts – University City [Foobooz]
Chicago chef Rick Bayless did a whirlwind tour of Philadelphia over the last day as he was in town to open Tortas Frontera at the ARCH building on the University of Pennsylvania campus.
This is the first Tortas Frontera outside of Chicago. The quick-serve Mexican concept promises local ingredients in tortas, cazuelas (Mexican meals in a bowl), caldos (soups) and molletes (flatbreads). The menu also features a breakfast section. The University of Pennsylvania’s Tortas Frontera is located in the recently restored ARCH building (3601 Locust Walk), The all-day spot is open to Penn students and the public.
Check out the Tortas Frontera listing for hours and more information. The menu is located here.
Where did Rick Bayless hit in Philadelphia? »
If you haven’t given up on AMTRAK or SEPTA regional rail after today’s ice storm and find yourself stranded at 30th Street Station and considering your second chalupa of the day, we’ve got a better suggestion.
JG Domestic is kicking off happy hour early today, starting at 3 p.m. Jose Garces’ restaurant attached to 30th Street Station will be offering smoked chicken wings (Apricot Chile Glaze, Whipped Rogue Creamery Smokey Blue) paired with a Sly Fox Helles for $10 or consider the JG Reuben (House corned beef, Swiss cheese, beer mustard, Sauerkraut).
JG Domestic [Foobooz]
Interior of the Fat Ham
The Fat Ham is offering a special this weekend. Tonight and tomorrow, Kevin Sbraga is offering fried chicken, biscuits and a jalapeno jam for just $5. The deal is available at the bar only and starts at 10 p.m., there will only be twenty orders per night.
Please note, this is not the already buzzed about hot chicken but another fried bit of wonderfulness.
UPDATE: Kevin Sbraga has decided $5 for fried chicken just isn’t a good enough deal. So he’s going to give away chicken to the first 20 people at the bar at 10 p.m. tonight.
The Fat Ham [Foobooz]
Lemon Bar by pastry chef Marqessa Gesualdi
Adam Erace approaches Kevin Sbraga’s The Fat Ham with a bit of a raised eyebrow. Can Kevin Sbraga really cook Southern food and is it good?
And mostly, it is. When dishes started arriving, clean execution and confident flavors quickly trumped geographic culinary authority. The sweetest lobster tail got country-fried (and countrified) in a buttermilk batter that cooked up crunchy and thick. The panko casing on wheels of juicy green tomato was different — light, crisp and laced with Locatelli Romano. Boiled peanuts replaced tahini in a smart hummus that was delicious (albeit fridge-direct frosty) and paired with superior house-baked rye-and-wheat bread.
Kevin Sbraga’s sophomore effort, The Fat Ham, brings a shot of Southern comfort to University City [City Paper]
The Fat Ham [Foobooz]