Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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Published: Sep 18, 2007

>> WAITING LIST

An update on Cochon, the French BYO we first told you about back in July: Co-owner Amy Giuffi, whose chef husband, Gene, will run the open kitchen, says the 35-seat space will be ready by the first half of October. During the renovation process, the couple uncovered original building elements, including mosaic flooring and tin tiles, that they've since worked into the décor; the menu will strike a balance between rustic, comfy French country (steak frites, pork confit) and more adventurous "foodie food" (Gene's tripe and pig's feet stew). In honor of the name, the chef is considering doing pork specials and/or tastings. "It's time for Philadelphia to embrace French food," says Amy of the recent influx of themed-as-such restaurants, including Olivier Desaintmartin's just-opened Zinc and Cary Neff's Coquette (see our review). "[The opening of] new French places is great news for all of us."

This locally based mini-chain, owned by the Venuto family of Hollywood Tans fame, will take over the old KFC/Taco Bell space at Fifth and South by mid-October. We'll avoid the crispy pie/crispy skin jokes and stick to answering the one actual question you probably have: What separates this "old world" stuff from all of the post-last call slices out there? "We've got a special blend of cheeses," says Rhonda Venuto, who also earmarks their whole-wheat dough as a point of interest. "It's definitely unique. Just like Mack and Manco's is unique or Tacconelli's is unique, Venuto's is unique." Though it won't have a liquor license, Rhonda says they plan on staying open until 3:30 a.m. on weekends to accommodate the bar rush. Check out a full menu at www.venutos.com.

We first broke news of Byblos owner Diaa Sawan's posh Japanese fusion restaurant/lounge back in June. Though a mid-August opening was in the cards then, he's now looking at early- to mid-October. (Man, who isn't?) Sawan says the design elements of the bilevel space will set it apart from comparable spots in the Rittenhouse area. For starters, he's imported a one-of-a-kind fiber-optic chandelier from Germany; there's also a vase system built right into the wall that will be able to hold up to 300 roses at once. Crazy. Sawan's way more tight-lipped regarding the identities of his kitchen staffers, but he reveals that the food is being taken care of by "one chef from New York, and another chef from Philadelphia."

 

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