Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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Published: Apr 9, 2008

>> NOW SEATING

Open for nearly a month, West Philly's latest Ethiopian spot occupies a second-floor space at the corner of 52nd and Webster. Owners are Demelash Demeshie and chef/wife Delaynesh, who cooks up traditional favorites (doro wat, spicy chicken stew served with boiled egg; shiro alicha, turmeric-spiked split peas, etc.) in addition to American choices like burgers and wings. Demelash also owns the ground-level bar, which he's renaming Blue Nile Falls to match; you can get beer and wine with dinner, but the couple are working on tweaking their liquor license to allow for mixed drinks in the restaurant space, as well. They're open Tuesday through Sunday from noon to 10 p.m.

Jim and Valerie Boothroyd, who've run Collingswood's Painted Cottage furniture boutique for the past 14 years, opened this sit-down behind their retail space in mid-March. They're taking a casual approach — Valerie says it's simply "real home-cooked food" — by serving dishes like chicken pot pie, pulled pork and breakfast options like omelettes and biscuits with sausage gravy. The space, decorated in a style not far removed from their hand-painted handiwork, seats about 80, with an outdoor deck that accommodates 30. Dinner is on the way in the next month, but for now they're serving breakfast and lunch daily from 7 a.m. to 4 p.m.

Amy and Gene Giuffi's Cochon (801 E. Passyunk Ave., 215-923-7675, cochonbyob.com) just rolled out some seasonal menu items for the spring. New choices include a lentil and chorizo soup; fried oysters over shaved fennel; and a rack of baby lamb served with goat cheese polenta cake, asparagus and a balsamic reduction. >> Remember that one time at Dante & Luigi's (762 S. 10th St., 215-922-9501)? You know ... that one time? (No, not that time.) If you do, you might be interested to know about the contest they're running through August 30. E-mail D&L's PR pros (danteandluigis@breslowpartners.com) for entry forms; from there, submit a one-page tale of a memorable experience you've had at the old-school gravy parlor. The best stories will earn prizes and will be used in D&L's promos come fall.

 

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