The Week In Eats

Get Out!

by Nikki Volpicelli

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Chef Scott Schroeder of SPTR is making a meaty go of it with this atypical beef and beer event. Plates of slow-roasted, hand-carved beef sirloin, short rib tacos and beef tartare will be served alongside firkin-pulled pints from local standards like Yards, Sly Fox, Philadelphia Brewing Co. and Nodding Head. The Mummers never did it like this. South Philadelphia Taproom, 1509 Mifflin St., 215-271-7787, southphiladelphiataproom.com.

Five South Jersey chefs are teaming up to create four-course menus celebrating the comforts of homestyle cooking — think liver and onions, Spam on toast points, Thanksgiving Day turkey and a wide selection of economically sound mac 'n' cheese renditions. Participating over-the-bridge restaurants include Andreotti's Viennese Café, Blackbird, Blueplate, Tortilla Press and Mirabella Café; reservations are highly recommended. For more information, visit sjcomfortfood.com.

Zahav is home to one of the more adventurous RW menus out there. Second-course choices include chicken freekah (served with roasted green wheat and toasted almonds) and basturma (cured beef) with pickled persimmons. If you fancy indulging in faraway ingredients like sheep's milk cheese from Cyprus or labaneh ice cream, this is all you. Zahav, 237 St. James Place, 215-625-8800, zahavrestaurant.com.

After putting back a few pints of the Maryland-based Hook & Ladder's Backdraft Brown and challenging bar patrons to matches of the similarly named Chutes and Ladders, you'll wonder why you ever attempted to play the childhood board game sober. Grey Lodge is giving away prizes for the gamer who hauls the most butt. Sample H&L's Golden Ale and be glad that the charitable brewery earmarks a percentage of its earnings to the Hook & Ladder Firefighter Burn Foundation. Grey Lodge Pub, 6235 Frankford Ave., 215-825-5357, greylodge.com.

Be prepared, before you even sit down for your Restaurant Week rezzie, to have trouble finishing that fourth course. With ceviche plates piled high with shrimp, octopus and Spanish mackerel and chiles en nogado bursting with ground beef, dried fruits and nuts, Xochitl's "postres" (desserts) will either be the cherry on top or the straw that broke the so-full camel's back. Xochitl, 408 S. Second St., 215-238-7280, xochitlphilly.com.