There are a few things that I brought back with me when I went to visit my little cousin at the University of Charleston in South Carolina: a healthy tan, a not-so-healthy Firefly Sweet Tea Vodka hangover, the mental image of a young man throwing up in a public park during the afternoon, and a taste (and addiction for) boiled peanuts. The latter point leads us into my compelling and vivid review of Cooperage Wine & Whiskey Bar, a newcomer to Washington Square.
When I first met Cooperage’s sommelier Jen Kremer I had no idea that she was the acclaimed restaurant stylist and Scotch aficionado that Stephen Starr brought from New York City to help open Parc, (Those French cocktails you were sipping at Parc’s cougar-ridden bar? Those are Kremer’s babies.) And when executive chef Ralph Kane first came over to introduce himself to my table of diners, I was naïve to the fact that this was the chef who had opened and managed Philly’s own Field House, worked under chef Thein Ngo at Fork and later with Michael O’Halloran of Bistro 7, whom was quite mad at my less-than-glowing last impression. (Kane left a blaringly different impression on me–one that enticed me to put my name behind all the personal recommendations and compliments I have given to friends and acquaintances across Walnut and Broad about Cooperage’s menu.) But whether or not you are privy to the resumes of Cooperage’s owners, staff members, chefs, designers or dreamers is irrelevant. The only thing you need to know is the address. Make a trip there for a drink, a snack or a meal, and you’ll realize the only thing you need to know about these people is that they’ve brought you a bourbon-champagne martini and mascarpone grits. And for that, you are grateful.
WHAT TO GET: Florida Gator Bites with Smoked Tomato and Red Pepper Remoulade ($11)
WHY: Because you’ve never had gator and something about it reminds you of your place in the food chain.
WHAT TO GET: Hushpuppies and Mississippi Blueberry Jam ($6)
WHY: Because it’s a ball of fried corn heaven alongside the type of full-berry jam you usually only see along Route 1 near Cheseapeke Maryland.
WHAT TO GET: Oven-Roasted Free-Range Chicken With Grits And Wild Mushrooms ($16)
WHY: Because even though you’re smart enough to know only amateurs and children order the chicken entrée, you also are mature enough to take your waiter’s recommendation. This crispy chicken comes with the creamiest grits (thanks to Kane’s addition of marscapone) wild mushrooms and pan gravy.
WHAT TO GET: Bourbon-Spiked Chocolate Beignets with Franklin Fountain Coffee Ice Cream ($7)
WHY: Because one of the beignets, a secret beignet, will be filled with warm, ready-to-ooze chocolate. We can’t tell you which one.
Reading is one thing, seeing is another. Click below to meet Ralph Kane and watch as he creates his pan-seared diver scallops and have Anthony pour you a few drinks. Click here to see their actual menus!
AroundPhilly Staff
