Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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"We're going to bring the most exciting restaurant to Philadelphia that this city has ever seen," says chef Terry White, just one of many partners behind Union Trust, the high-concept steakhouse opening in spring 2008 in the enormous building that once housed the nation's second federal reserve. (Backers include Joe Grasso and Garrett Miller of Walnut Street Capital; business partner Ed Doherty; Swanky Bubbles' John Frankowski; and John Dunsee and Bob Debolt of JF&D Financial.) White, who worked as corporate chef for Lone Star until last year, is tapping connections with chefs like Wolfgang Puck and Bradley Ogden to line up top-notch suppliers (meats will be provided by Chicago's famed Allen Brothers). The multilevel space will be able to seat 480, with an ultralounge bumping up capacity to around 600; items will range from small-plate sliders to 3-and-a-half-foot long bones that run $100 a pop. "This is not going to be an old man's steakhouse," adds White. "This is hot and sexy and sleek. We're Americans. This is a land of meat and potatoes — and I do meat and potatoes better than most people."

Steve Cho, who owns Double Shots Espresso Bar (211 Chestnut St.), has taken over the adjacent storefront vacated by Todd Lean's Mandoline for this classic Korean BYO that he hopes to debut this weekend. The menu at the 36-seat Meju (that's a fermented soybean product used in Korean cooking) comprises recipes from his grandmother; specialties include jap chae (vermicelli noodles), galbi (marinated beef ribs) and beef, chicken, vegetable or tofu bibimbop. "My passion is more driven in this," says Cho, who has experience as a line cook, of the coffee vs. kimchi question. "You won't leave here feeling hungry."

Kevin Kelly, who's managed spaces for Four Corners (Drinker's, Bar Noir, etc.), is in the process of gutting the old La Vigna to make way for the Ugly American, a 60- to 70-seater that kinda makes us want to start a "USA" chant. Why? Entrées will include venison chili and braised lamb; for appetizers, Kelly highlights the cheekily named "American cheese" platter, which'll feature artisanal choices produced in the States. All beer and wine will come from American producers. David Gilberg, who was last at Loie Brasserie, is on as chef; Gilberg's wife, Carla, is house baker. Expect an opening before the end of the month.