Opening Soon: Front Street Cafe


Front Street Cafe Exterior

When it finally opens, Front Street Cafe promises to bring fresh, sustainable fare to the Fishtown neighborhood. The restaurant’s main goal is to nourish the community, which means a couple of things.

First, they’ll be open early serving juices, coffee, smoothies and grab-n-go meals for morning commuters (they’re located just a block away from Girard Station at the corner of Thompson and Front). Second, their brunch and dinner options will be organic, sustainable and focused on putting fresh, healthier spins on comfort food classics.

Nothing has been finalized yet (including the opening date and the full menu), but the people at Front Street have given us plenty to get excited about.

Chef Andrew Petruzelli and raw foods advocate chef Lisa Ransing teamed up to create the brunch, dinner and dessert menus. Brunch starts early and runs through mid-afternoon seven days a week. Every ingredient–even the condiments–will be made in-house or sourced sustainably. Brunch offerings include sandwiches, salads, burgers and breakfast tacos with toppings like heirloom tomatoes, organic baby kale, mushroom bacon, avocado and nacho cashew cheese.

The bar will offer craft beers, organic wines and creative cocktails with freshly squeezed juices. Drinks will pair well with menu items and wines have been chosen to accompany their artisan cheese collection.

Lastly for dinner… you guessed it–sustainably sourced and fresh. But we can be a little more specific this time. Options include:

  • Wild Rice Collard Dolmas with citrus hemp dressing
  • Avocado Citrus Salad: Organic baby kale, avocado, mango, radish greens, hemp, pumpkin seeds, citrus jalapeno dressing
  • Mediterranean Tofu: Pan-seared fennel, sage, chili-rubbed tofu, wilted garlic kale, fresh tomato marinara, salt-cured olives and crispy capers
  • Heirloom Tomato Zucchini Lasagna: Thinly sliced zucchini, Macadamia ricotta, basil-arugula pesto, sundried tomato, olive oil
  • Organic Rotisserie Half Chicken: Orange-brined chicken, roasted baby potatoes, stewed collard greens, chicken jus, house-made biscuits

Chef Lisa Ransing will finish off the night with raw vegan desserts. Think coconut chocolate pudding and key lime pie, and then change what you’re thinking and make it vegan. But hey, different can be good, right? And even citrus hemp dressing can be a thing in the “Age of the Vegetable”.

Hopefully we’ll have more concrete details coming soon.