Chops is plating traditional steakhouse fare throughout the 40-foot ceilinged, balconied dining room originally designed to ape QE2-style ballroom atmospherics — now upgraded with hardwood floors and a marble-topped bar replacing Oceanaire’s sushi station, as well as a two-story mural by N.J. artist M. Docktor. A full range of lunchables includes rib eye roulade with goat cheese, a 7-ounce rib eye and truffle fries, a filet mignon cheese steak, a crab cake sandwich with slaw cottage fries and Cajun meatloaf. Appetizers include escargot, jumbo shrimp, and colossal crab cocktails. Hearty cuts of prime grade beef rule the dinner entrees, from a range of filets, to a 20-ounce cowboy steak and a 24-ounce porterhouse. Seafood’s repped by Dover sole and an ahi tuna au poivre and lamb’s covered by a New Zealand rack. Chops is also pouring brews like Flying Fish Pale Ale and Victory Prima Pils, cocktails like the Pitmaster’s Punch and a range of wines including Napa’s Screaming Eagle.
Steve Cook and Mike Solomonov, the owners of Xochitl announced that they are closing the restaurant on February 7 for two weeks to re-jigger the concept and revamp the interior, which will include pulling down a wall between the bar and the dining area. If all goes according to plan, Xochitl will re-open February 22-ish with a less expensive and more casual menu. A new chef, Lucio Palazzo, who has worked with the crew at their other restaurants Zahav and Percy Street Barbecue, will be in charge of the kitchen now that chef-partner Dionicio Jimenez is departing to head up the kitchen at Stephen Starr’s mystery Mexican spot.
Devil’s Den proudly announced the appointment of Alex Urena as head chef. Chef Urena specializes mostly in American and European cuisines, having traveled and worked from France through the Mediterranean to Spain. Most recently, he was heading up his first venture as chef-owner of Pamplona. If you’re looking to be one of the first try Chef Urena’s tasty dishes, then come in to celebrate the Winter Olympics on Friday, February 12 at 6pm through Sunday, February 28. From Opening Ceremony until the torch goes out, Devil’s Den will be tapping a different medal winning beer for all 17 days of the winter Olympics. In addition to these exciting events,
Devil’s Den continues to feature great happy hour specials every Monday to Friday from 5 – 7pm. Enjoy half-priced drafts and their delicious tapas menu.
Budget-conscious Main Liners should take note of MIXX (right), an American cafe offering an affordable menu of sandwiches, snacks and heartier plates; the setting includes lively, boldly decorated dining rooms and a TV-lined stainless-steel bar that’s a destination in itself.
Essentially a reincarnation of the just-closed Locust St. sushi mainstay Shinjo, Fat Salmon‘s updated the former Aso Sushi spot as a slick, space-agey 50-seat BYO-for-now with a full sushi bar, serving Shinjo originals and then some: 40-plus rolls from spicy to tempura jobs, plus plenty of specialty rolls like the MandM, with marinated beef and oshinko topped with crunchy spicy crab stick, and the broiled-shiitake-topped cucumber/avocado/fried onion Old School.
Falafel Factory‘s slingin’ a range of truly innovative takes on pita-wrapped chickpea goodness, including the teriyaki/pineapples/carrot Hawaiian, a BBQ number topped with onions and pickles, and the cream cheese/avocado spread/peppers/cucumbers/sprouts California. All of these entrees are available regular or baked, except for the California.
At The Dutch Umbrella Table at Café Spice Paul Sankaralingam, owner and chef, will guide you through the wonderful flavors of Café Spice during a three-course dinner on Thursday, February 25. The evening begins with your appetizer selection, followed by six entree items served family style, and ends with your choice of dessert with tea or coffee. Also included are two beverages from a select list of wine, beer and cocktails plus a $15 gift certificate to Café Spice! Additional drink tickets can be purchased the evening of the event at Cafe Spice prior to being seated for $5, cash only. Drink tickets may only be used during dinner and are not valid at any other time.
On Tuesday, February 16, chef Jose Garces debuted his sixth Philadelphia venture, Garces Trading Company, a gourmet market and cafe. The multi-purpose space will feature a host of house-made and imported foods under the Garces Trading Company label, as well as chef Garces’ award-winning cuisine, available for eat-in or take-out. Other features, including a flower shop, an on-site bakery, private label olive oils and vinegars, chef Garces’ signature coffee and the Pennsylvania Liquor Control Board’s first wine boutique, will further distinguish Garces Trading Company as the city’s only all-in-one culinary destination. During lunch and dinner, Garces Trading Company visitors will be treated to a menu of European fare, including: a variety of pastas such as Pappardelle with lamb ragu, sun choke puree and piavecchio and Tuscan Fusilli alla Carbonara with guanciale, eggs, black pepper and pecorino; thin crust and deep dish pizzas, and daily changing plats du jour such as Coq au Vin, with pearl onions, mushrooms and potatoes on Mondays and Bouillabaisse with gambas, halibut, mussels, cockles and saffron ruille on Thursdays. Guests who prefer to enjoy their food at their home or office can order it to go and quickly be on their way.
Now through March 31, Morton’s the Steakhouse is offering two fantastic dinner promotions, the Steak and Seafood Menu and the Classic Combo Promotion. Both offer multiple courses including salad, steak, seafood and dessert at a prix fix price. Morton’s Signature Three-Course Menu, $99 for 2, offers a choice of Caesar or Morton’s salad, two single cut filets and any two of the following options: broiled sea scallops, colossal shrimp Alexander, jumbo lump crab cake or the new Chicken Christopher served with one signature potato and one fresh vegetable to share. For a more customized selection, choose either a double cut filet mignon, prime rib eye steak or single cut prime New York strip steak for $58 per person. Pair your dinner with a bottle of 2007 Estancia Pinot Noir, Monterey or 2008 Franciscan Sauvignon Blanc, Napa for an additional $39. For dessert, indulge in Morton’s legendary hot chocolate cake, key lime pie or Crème Brule. The Classic Combo Promotion available for $79.99 per person features a center cut iceberg wedge salad, single filet or single New York strip steak, and a choice of cold-water lobster tail or king crab legs with grilled jumbo asparagus.
The Tasting Room lets you enjoy ultra-fresh brews and bites in a relaxed pub setting, with floor-to-ceiling windows on one side, a smattering of high-tops/booths, and a U-shaped bar topped with polished bowling alley planks, at which to strike out with female patrons when you’re unable to save your mind from the gutter. A six-tap system pours a rotating cast of Yards, including standard-bearing Philly Pale Ale and Brawler, the just-reintroduced Olde Bartholomew Barley wine, Poor Richard’s Spruce Ale, ESA (Extra Special Ale), and IPA. An attached kitchen serves up a select rundown of bar bites plus comfort grub like grilled cheese on bread baked with Yards grains, along with winter-appropriate vittles including a hearty soup made with barley removed during the second stage of the brewing process and a variety of chilies.
Oyster House offers guests a wide assortment of affordable ways to get their seafood fix, including the new Tuesday Night Shrimp and Crayfish Boil. Beginning on Tuesday, February 2, Oyster House will serve a southern seafood feast, which includes u-peel wild shrimp, whole crawfish and chunks of kielbasa in Creole spices for just $19 a person. The special will only be available during dinner service.
Despite the Seussian name, you won’t find any butter battles at Green Eggs Café (left), a South Philly arrival serving an inexpensive, eco-friendly menu of breakfast, brunch and lunch fare — eggs, pastries and sandwiches. Its chill setting includes an airy dining room, comfy sofas, a flat-screen and a fireplace, and ample on-street morning parking makes it a popular stop for commuters.
At Firecreek, chef Carlo deMarco will be doing a cooking segment at the Philadelphia Flower Show Wednesday, March 3 and 1:30pm. In addition, he will be hosting a dinner at the James Beard House Friday, March 5. Guests of Firecreek will also have the option of selection items from a brunch menu to be revealed for the first time soon.
Avalon Restaurant in West Chester will host Bill Covaleski, brewmaster, Victory Brewing, and Emilio Mignucci, owner, DiBruno Brothers for a 4-course, Guided Beer and Cheese Dinner on Tuesday, February 23 at 7pm. Each dish will highlight an artisanal cheese and be paired with a beer from Victory. $50 per person.
New lunch entrees at Union Trust Steakhouse, available this week with names such as The Big Bank and Le Mac Daddy. The seasonal menu is the first full collaboration between executive chef Quincy Logan and new chef de cuisine Chaz Brown. There’s an evolution happening with our lunch and dinner menus, led by a dynamic culinary team, and you’ll notice little changes everywhere, said owner Ed Doherty. The Big Bank, for example, features two Kobe beef burgers with a special sauce and English cheddar; the specialty Le Mac Daddy is topped with foie gras, port-reduced onions, a fried egg and truffle aioli. Served with home cut French fries, onion rings or mixed field greens, the burgers are $16 and $25, respectively. Another highlight is The Brunch Burger ($13) with a fried egg, maple-glazed bacon and served on a homemade English muffin. Budget-conscious entrees now include an Italian ham and cheese sandwich with cured meats, sharp provolone and homemade mustard; crispy calamari with sweet and spicy citrus dressing; and UT’s signature petite Kobe burger.
Beginning Friday, February 5, Blackfish BYOB is offering guests complimentary wine every Friday from 5 – 6:30pm and after 9pm. The wine selection will feature a white and a red from a different region each week. Upcoming weeks include the regions of Burgundy and Bordeaux.
Beginning on Tuesday, March 16, Swift Half will offer a weeklong special: $3 Swift Half pints and $3 Irish snacks in honor of St. Patrick’s Day. Chef Jessica O’Donnell has created a menu of Irish-inspired $3 snacks for the occasion, including: stuffed cabbage; traditional boxty with applesauce; ham and cheese pierogies with Guinness brown butter; mini fish and chips; and bangers in a blanket. $3 beer offerings will include interpretations of Irish styles, including Sly Fox’s O’Reilly Stout, a Pennsylvania-brewed Irish stout.
Chef Erin O’Shea, “pit mistress” and executive chef at the city’s newest hot spot, Percy Street Barbecue, (right) has introduced The Lockhart, an amazing dinner option that allows guests to enjoy Percy Street’s entire menu in one meal, for just $24 per person (a minimum of four people.) Guests are treated to a frontier-sized spread of all of the menu’s meats and sides, plus a choice from the dessert menu. The Lockhart menu includes: Percy Street’s tasty smoked meat offerings: moist or lean brisket; spare ribs; house-made sausage; chicken; and pork belly. Sides include: pinto beans; coleslaw; German potato salad; collard greens; root beer chili; macaroni and cheese; black-eyed pea salad; green bean casserole; and vegan chili. Percy Street also offers two other affordable dinner options, ideal for diners who want to experience a complete taste of the restaurant, including: The Combo, choose one meat and two small sides per person for just $15 per person; and Double Down, any two meats and two small sides per person for $17 per person.
Restaurateur Luca Sena announces the addition of a new seafood menu to Ristorante Panorama. The Seafood Menu will be offered in addition to Panorama’s traditional Italian menu and will feature traditional raw bar options including a rotating selection of three types of East Coast oysters and shrimp cocktail as well as steamers and three options of daily fresh fish. The raw bar items will be served through a new three-foot refrigeration unit that will be housed in the front of the dining room. The fresh seafood menu will rotate to include branzino, sushi grade fresh tuna, local Pennsylvania fresh water trout, fresh Atlantic salmon, red snapper, black bass and other selections as determined by seasonality. Preparations will vary daily depending on what items are in season, and may include: puttanesca; orange balsamic glaze; fennel, onion and leek fumé; lemon caper butter; oven roasted garlic butter; sautéed mushroom, tomatoes and capers; fresh basil and honey glaze; and limoncello and hazelnut sauce. A classic extra virgin olive oil and lemon option is always available. The Raw Bar items will include an oyster sample; colossal shrimp cocktail; crab claws, and steamed clams with garlic and butter complete the menu.
AroundPhilly Staff
