50 Best Restaurants Poll: Vernick Food + Drink

Photo by Karrisa Olsen

Vernick Food + Drink | Photo by Karrisa Olsen

Philadelphia magazine’s 50 Best Restaurants list will be released on Sunday, December 21st in the new digital property, Philadelphia Sunday.

This week, we’ll be running daily surveys, polling readers about where they believe certain restaurants will land on Philadelphia magazine list of the 50 Best Restaurants.

Answer the poll question now, and if you aren’t already subscribed to Philadelphia Sunday, add your email address after submitting your answer and you’ll get the whole list in your email box, early Sunday morning.

Vote now » 

Twelve Philadelphia Restaurants Make OpenTable Best Restaurants List

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Today, OpenTable revealed its Top 100 restaurants “fit for foodies” in America. The list was determined by OpenTable’s analysis of more than five million reviews of more than 20,000 restaurants across the country. The list includes twelve restaurants from Philadelphia, the second most restaurants from one city, only Portland, Oregon had more.

The list includes a high concentration of restaurants from California, Oregon and Pennsylvania but not as many from traditional restaurant cities like Chicago (five restaurants), Los Angeles (five), New York (four) and San Francisco (one).

Read more »

Let’s Get Ready to Ramen Rumble

Ramen-Rumble-4Cheu Noodle Bar, home to some of Philly’s most beloved noodles, is hosting its fourth Ramen Rumble on Monday, September 29th at 6 p.m. And this one looks to be an epic battle.  Greg Vernick of Vernick Food & Drink will rumble with Nick Elmi of Laurel Restaurant to produce the best noodles of the night.

The event costs $25, which will get you 2 mini-ramen bowls, a beer and a voting card. The event is also first come, first served; however, the chefs make plenty of ramen so don’t let a line scare you.

Cheu Noodle Bar [Foobooz]

Vernick Hosting Nose-to-Tail Dinner

jamie-bissonnette-new-charcuterie-cookbookGreg Vernick is hosting chef Jamie Bissonnette for a special nose-to-tail dinner on Monday, September 8th at Vernick Food + Drink. Bissonnette, who is celebrating the release of his new book, The New Charcuterie Cookbook, has been named Food & Wine’s Best New Chef: People’s Choice and won a James Beard Award-winner of Best Chef: Northeast. He and Vernick first connected in restaurants in Boston, Vernick worked under chef and restaurateur Ken Oringer at Boston’s Clio, and Bissonnette has since partnered with Oringer, with whom he operates three restaurants including the extremely popular Toro and Coppa.

Read more »

Lineup Set for Taste of the Nation

logo_nkhThe lineup for the 2014 Taste of the Nation fundraiser for Share Our Strength’s No Kid Hungry campaign has been finalized. More than thirty restaurants including Serpico, Will and Vernick Food and Drink will be participating at the April 27th event. Tickets are on sale now fro the event which will take place at the Hotel Monaco. General admission tickets are $95 and VIP tickets (which come with an early admission time ar $145).

The 2014 Taste of the Nation Participants »

Historical Milk Punch Is Coming Back

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Photo by Vincent Stipo

In this week’s City Paper, Adam Erace takes a look at the history of milk punch and the version that Vincent Stipo of Vernick Food and Drink has on his menu. Meal Ticket also has Stipo’s recipe for milk punch in case you’re looking for a weekend project.

Otherwise try milk punch for yourself at Vernick, or make it a vertical tasting and get a second version of the historical drink from George Costa at Petruce et al.

Cocktail to try: Milk Punch [City Paper]
Recipe: Vernick’s Milk Punch [Meal Ticket]

Where We’re Eating: Vernick Food + Drink

Photo by Karrisa Olsen

Photo by Karrisa Olsen

I can remember, a long time ago, back when Greg Vernick was first opening his eponymous restaurant on Walnut Street and the early reviews were just coming in, talking with my food-nerd friends about the place—about how good it already was, and the weird feeling we all had that it somehow had the potential to get even better. Now, two years in, it seems to have arrived. The menu, with its oysters and small plates, simply roasted fish and chicken and brilliant toasts, is solid and welcoming and comforting while at the same time inventive enough to never be dull. The short cocktail program is well thought-out, and the service has mellowed and relaxed into a perfect upscale-neighborhood-restaurant model, with easy smiles all around. While there have been some complaints that the menu doesn’t change often enough, the benefit of this (relative) stability has been a crew brought up on consistency and attention to detail, which shows through on every single plate.

Vernick Food + Drink [Foobooz]

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