With Volver just a month away and whatever is happening at the old Bookbinder's space, Jose Garces certainly has a lot on his plate. But wait, there's more. Today we caught word that Garces is expanding his Philly-Chicago-Palm Springs-Atlantic City empire to New York.
The newest addition to the Garces family is coming sometime next year to Brookfield Place, a schmancy new retail and dining complex on the west side of the Financial District. Check out his new neighbors right this way!
Inspired by Ellen's meme-worthy Oscar selfie our pals over at Zagat decided to roundup some totally awesome kitchen selfies. Head over there for some adorable pics (and smiles) from some of our favorite restaurants.
Marcie Turney and Val Safran shuttered Lolita (106 S. 13th St.), their 13th Street BYO a while back to make way for a revamped Mexican concept a while back and now it looks like their getting ready to debut it.
The concept is street food and Turney is taking menu inspiration from some recent R&D to Mexico - think traditional taqueria fare with a bit of international flair. Braised chicken and smoked peanut mole tamales are going to be getting a duck fat boost and house-made corn tortillas are getting topped with Korean skirt steak with ssamjang and perilla.
Le Virtu (1927 East Passyunk Ave.) chef Joe Cicala is taking his pasta passion to the next level with a new series of videos highlighting his spring menu of handcrafted pastas. Of course, handmade pastas are nothing new at this East Passyunk Abruzzese spot but in the next few weeks Cicala is going to be introducing bi-weekly rare, traditional pastas served on Thursday, Friday and Saturday nights.
Pretty exciting, right? Well, it gets better. The Le Virtu crew is going to be making videos to accompany each pasta special with Cicala demoing just how each rare pasta is made. They kicked off the series with Maccheroni alla Mugnaia, a longtime menu staple and this week they're back with Frascarill', an Abruzzese couscous hitting the menu soon.
A few weeks back we shared the wonderful news that Ellen Yin and Eli Kulp of Fork and High Street on Market were taking over the menu at a.kitchen and a.bar and today we got a peek at the new concept and menu.
Kulp is introducing a charcoal grill into the tiny open kitchen in a.kitchen revamping the menu into the following categories: Tastes to Start (i.e. shareable snacks), Mostly Raw (not just seafood, meats and greens here too), Small Plates, Charcoal Grilled and seasonal sides. Oh and of course there is going to be a killer bread program to accompany a.kitchen's incredible wine and cocktail lists. Here's a look at some of the menu items to look forward to:
File this under 'tell us something we don't know': Today The Daily Meal named the top 25 bartenders in the U.S. and Vincent Stipo of Vernick Food & Drink (2031 Walnut St.) landed at number 20. He's the only Philadelphia-based bartender on the list and he's in some pretty good company with the likes of Eryn Reece of New York's Death & Co. and Mayahuel, Matt Biancaniello of POT Lobby Bar in L.A. (home to the only uni-based cocktail in the country) and number one barkeep, Jack McGarry of New York's The Dead Rabbit.
We suggest you head over to Vernick and help Stipo celebrate his title with a classic Jack Rose or one of our favorite Stipo cocktails, the CL Smooth.
This week we tell you why eating in Upper Darby is the coolest.
Adam Erace is sweet on Le Cheri.
Openings around town including a jar-centric dessert shop and South Street barbecue.
Plus a pizza and wine happy hour and a wine dinner straight out of Piemonte and a few other noteable events.
Back at the end of January we gave you a sneak peek of Petruce et al., the wood-fired oven and natural wine-centric restaurant coming to Midtown Village. As is the case with pretty much every restaurant opening, Petruce's opening got pushed back but we've got some good news: As of Friday, March 21 Petruce is officially open to the public and reservations are currently available on Open Table.
Don't sleep on this one, we have a feeling it's going to be one of the spring's hottest reservations.