Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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Published: Jul 10, 2007

>> WAITING LIST

Chefs Jason and Cindy Caminos, who have worked in various kitchens in and around D.C., are looking at late August to roll out Swallow, a 30-seat sit-down carved into a corner space in Liberties Walk. The couple, who've been saving money to open a restaurant for over a decade, came to Philly on the recommendation of a friend in Northern Liberties. Cuisine will be Euro-inspired bistro fare, with recognizable American and Asian touches. While dishes will feature local, high-quality and sometimes uncommon ingredients, Jason says the presentation will be straightforward � "anti-molecular cooking," as he calls it. Bite This: Early word on the menu � one entrée will feature Asian-glazed salmon on a bed of cilantro sticky rice with asparagus and wasabi mayo.

Dock Street owner Rosemarie Certo needs until late August/early September to have her new digs � spanning the 36,000-square-foot ground floor of the firehouse at 50th and B'more � up and running. Half of the area will accommodate brewery equipment, with the other half dedicated to dining space; six beers on tap at a time, with two rotating seasonal choices. All the ingredients used in the brewing process will be American-grown. "It's keeping with the pride of American craft beer, but it also has to do with economic and environmental issues," says Certo. "We don't have to use all that energy for shipping." That's energy they can redirect to the eats: Look for brick oven pizza, fish and chips, panini, "trio" fries (white and red potatoes, leeks), salads and more.

>> CHECK, PLEASE

We all know what popped off over there at RTM � politics have forced cheesesteak blueblood Rick Olivieri out of his long-running space by the end of the month. Tony Luke's is scooting in � they'll serve close to the same menu as the Oregon Ave. outpost. "We're looking at early fall, late September or early October," says Tony Luke Jr., who kept a tight lid when asked for his take on the controversy. (Smart, as the guy's essentially caught in the middle of someone else's battle.) Rick � we know there's a hell of a lot of principle and tradition in play here. But you've got the product. You've got the reputation. You've got the name recognition. Conceivably, what better countermove than establishing your own stand-alone concept? Near my place, maybe?

 

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