Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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Published: Oct 9, 2007

>> NOW SEATING

Kellyann and Chad Beene's new watering hole is earning tons of positive buzz in a Fairmount neighborhood known for being tough on newcomers. (Case in point: A previous tenant in the Saloon's space tried out an alcohol-free concept that, for some reason, didn't catch on.) Don't worry: Between the 12-tap system and growing beer and wine lists, there's plenty to drink this time around. Chris Kaufman, who's worked under Jose Garces, offers up inventive pub grub, with a burger menu and a selection of burritos (BBQ chicken, flank steak, vegetarian, etc.). Brunch kicks off this Saturday. Bite This: Kellyann says the peanut butter bacon burger is quickly becoming a signature. Mmm.

Open for around a month, Mike McGarvey and Matt Duffin's new shop is poised to buck a few time-honored flattop grill norms — that a steak joint can produce only so many options, for example. The cousins, who hail from Northeast Philly and MontCo, respectively, have come up with tons of fixin-based variations on the classic — hot honey chicken cheesesteaks, the "Junk in the Yunk" (steak, fries, chicken fingers, American cheese and Whiz), "Money Sauce" (spicy Russian dressing) and more. Bite This: Behold, Duff's Thanksgiving Dinner sandwich: hot turkey, stuffing, gravy, cranberries and cheese on a roll.

>> WAITING LIST

Bruce Cooper recently shared a few details about his still-in-the-planning-stages casual bistro, which he plans on having ready by the spring of 2008 in the storefront next to his long-running Jake's Restaurant. The concept will be based around international wines (30 by the glass); eats-wise, expect small plates, salads/sandwiches, pizzas and hearty "en cocotte" entrées oven-baked in cast-iron cookware.

Andrew Krouk, the investor behind the ultra-successful Melograno (2201 Spruce St.), has confirmed that he's working on bringing a restaurant to what was last Sandy's Lunch at 24th and Locust. What's the concept? Who's the chef? Yeah, right. "I am a huge believer in not rocking the apple cart," says Krouk. Luckily, one piece of fruit happened to fall off: Krouk let on that he's seeking a liquor license.

 

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