Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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Published: Feb 10, 2009

>> NOW SEATING

707 Chestnut St., 215-925-5555, chifarestaurant.com

Open since Tuesday, chef Jose Garces' fourth Philly venture celebrates the amalgam of Peruvian and Cantonese cooking styles created by the South American country's Chinese immigrant population. The sexy, bilevel 150-seat space is decked out in subtly blended Asian and Latin design elements, from "Machu Picchu" booths that feature panoramic scenes of Peruvian ruins to a ceviche bar that mimics a Far East apothecary closet. The menu's broad: There's snack-size stuff like pork belly buns (with housemade hoisin, pickled cauliflower and togarashi mayo) in addition to bigger plates like roasted chicken with soy consommé and house sriracha and a rack of lamb with spicy barbecue sauce, ginger quinoa, cashews and pickled cucumbers. Want more pics/info? Check out Meal Ticket.

122 S. 18th St., 215-988-1211

"It's like Neil Simon said: 'There are two laws in the universe: the law of gravity, and everyone likes Italian food,'" Al Paris says when asked why he and partner George Parkinson decided to convert pan-Asian pub Mantra into Bar Amalfi, a midrange Italian eatery.Everyone does dig Italian food — especially when Paris (of Pat Bombino's) is cooking it up personally. Changes to the interior are mostly aesthetic. Specialties of the house include Italian fennel sausage with peppers and polenta and herb-grilled salmon Capri in a puttanesca sauce. There's also an affordable wine lineup and a retro cocktail list that features sips like Sloe Gin Fizzes and Old Fashioneds. For the full menu, hit up Meal Ticket.

>> LITTLE VITTLES

The Sidecar (2201 Christian St., 215-732-3429, thesidecarbar.com) will expand onto its second floor, allowing the G-Ho beer bar a bigger kitchen and about 30 extra seats. There's also a plan to convert the third floor into a venue for private events and concerts. The project is still in the early stages and probably won't see any major developments until late spring.

>> Yong Chi of Giwa (1608 Sansom St., 215-557-9830, giwakoreanfood.com), is developing "Giwa Express," fresh-packaged bibimbap kits he's marketing to local supermarkets and cafeterias.

>>Drop by Mazag Café (1001 S. 10th St., 215-925-1842) on Wednesdays to sample owner Dahlia Osman's koshary, a one-of-a-kind Egyptian specialty that consists of rice, lentils, pasta, fried onions, chickpeas and a red tomato sauce.

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