Restaurants opening, closing and pending

by Drew Lazor

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Published: May 20, 2008

>> NOW SEATING

Eric Ripert's first Philly venture opened to the public on Tuesday, May 20. Though you don't necessarily think of terms like "local" and "organic" when sizing up Le Bernardin's famous Frenchman, it's more of an emphasis than you think when it comes to the chef's restaurant flotilla. (Ripert owns several spots in the Caribbean and recently opened a spot in D.C.'s Ritz-Carlton.) Jennifer Carroll, a Philly native, designed 10 Arts' menus around goodies from local purveyors; she's cooking up casual fare like fish burgers and heirloom corn chowder in addition to Ripert-ish seafood dishes like brook trout with baby bok choy and hazelnut brown butter sauce, and striped bass "grand-mère" with pearl onions, mushrooms, fingerlings and bacon. Breakfast and lunch will kick off on June 9.

>> WAITING LIST

Azul, the Mexican tequila bar from former GiGi owner George Markakis, should be ready to go early next week. Head chef Jesse Vega (also formerly of GiGi) has created a menu of what he calls "celebrated street food" for the 50-seat cantina — dish examples include seared tuna with pickled chayote and chili-lime-dusted popcorn and chicken, steak, shrimp and barbecue mahi tacos. Bar manager Matt McHale is doing a "smashed fruit mojito bar," with six different drink bases that'll be muddled right in front of you; their tequila list is also a point of pride, with high-enders like Scorpion Mezcal Three-Year, Herradura Suprema and Milagro Romance. They'll do lots of flight options and fresh sangritas, as well.

>> LITTLE VITTLES

>> Café Fulya, from Divan Turkish Kitchen's Fulya Ugur, opened this past Sunday at Second and Monroe.

>> We love phinding a good deal: Smiths Restaurant & Lounge (39-41 S. 19th St., 267-546-2669) offers $1 hot dogs during all Phillies home games.

>> Devil's Den (1148 S. 11th St., 215-339-0855) has a new chef — Allen Dann, who previously owned a restaurant in Rochester in addition to working out in San Fran. Keep tabs on the menu in the next few weeks to see what Dann gon' do.

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