Best. Dinner. Ever. | Glory be! Marc Vetri and Jose Garces are joining forces to create a collabo meal to celebrate the release of their respective cookbooks, Il Viaggio Di Vetri: A Culinary Journey and Latin Evolution. Dinner starts with three courses at Amada, after which diners (the reservations max out at 50 people) will board a private trolley destined for Osteria and another three courses. This is just the way it happened in my dreams! Only it didn’t cost $370 per couple (or $200 for singles). Wine pairings are included, if that helps you sleep at night. Call Brooke Everett at Amada for reservations.
When did T.O. open a Venezuelan restaurant? | After my recent blurb on Distrito in another one of my columns, I received this e-mail from Sazon, a Venezuelan spot on Spring Garden:
“Hola Adam, I just read your review about Distrito. My name is Roberto, I represent Sazon restaurant and Cafe (philadelphia’s 1st and only Venezuelan Restaurant) . . . Oh by the way I make 21 of the worlds best Hot Chocolates, nobody on the East coast can touch me. So stop by sometime, my wife, (chef Judy) is perfecting her churros right now and as for my chocolate it is always getting better, as if that is even possible.”
My, my. Somebody’s confident. And can’t spell very well. Still, 21 hot chocolates is a tough proposition to pass up. Check it out.
This little piggy went to Queen Village | To celebrate Cochon’s one-year anniversary, chef/owners Gene and Amy Giuffi are offering a $35 four-course menu all this month. Begin with pork rillettes, continue with oyster-and-salt pork chowder and pork cassoulet and end with Neuske’s bacon crème brulee. Here’s hoping they add a fifth course: Lipitor.
Lil’ Zocalo | How’s about this little just-released tidbit about West Philly’s Zocalo: owners Gregory and Mary Russell premiered Zocalito right next door. Breakfast sandwiches. South Jersey Bagels. La Colombe, Latin nectars and—my fave—café de olla. They cater and are planning to expand into lunch hours later in the fall.
Gelato spawns upriver | Gelatotician Stephanie Reitano told us this week that in addition to opening a Capogiro in February on Penn’s campus, she and husband John are also setting up a Mount Airy outpost. “Hopefully this spring,” she reports. The Mount Airy location will be adjacent to Capogiro’s Big Kitchen, a 14,000-square-foot facility they use for wholesale production. “Mount Airy will be a larger café with a full hot kitchen.” Kobe burgers topped with cioclata scuro gelato perhaps? Sounds good to me.
Photos courtesy of Philafoodie and GoPhila.
AroundPhilly Staff
