Wednesday, July 29, 2015

Crow & the Pitcher setting up in Rittenhouse

The bar-restaurant, named after an Aesop's fable, will have a historic cheese cart to match with an ambitious cheese program.

Crow & the Pitcher setting up in Rittenhouse

0 comments

When Michael Franco and chef Alex Capasso were cooking up plans for Crow & the Pitcher - their bar-restaurant just off Rittenhouse Square - they reached out to their old boss.

Franco was a general manager of Le Bec-Fin (he was last at Per Se in New York), and Capasso cooked on the line at Brasserie Perrier (he owned Blackbird Dining Establishment, West Side Gravy and Benny's Burger Joint  in Collingswood).

And the old boss - Georges Perrier (who, by the way, is working on a new restaurant) - was eager to help.

Told that Crow & the Pitcher would have a temperature-controled cheese room right off the bar, Perrier offered Capasso and Franco something historic: one of the cheese carts from the late Le Bec-Fin. Though the carts had fallen on hard times at the end of Perrier's tenure on Walnut Street, Franco and Capasso fixed up theirs. It gleams.

More coverage
 
How clean is your favorite restaurant? Inspection reports
 
Hop Sing Laundromat is one of the best bars in the world*
 
SpOt Burgers to open a restaurant this fall
 
Taco cart Nora's adds a home on South St.

The new cheese room sits above a new temperature-controlled wine cellar at Crow & the Pitcher, opening in the next two weeks at 267 S. 19th St., last an Italian restaurant known as C19.

It's rustic. The guys covered walls in reclaimed barn wood or simply exposed the brick, and installed a wood-clad bar counter made of granite (there will be eight beers on tap, plus your requisite craft cocktails and wines). Pendant lights suspended over the tables are lit by old-time Edison bulbs.

Capasso's menu is not ready, but he says it will be American with French techniques. It will be open for dinner Tuesday to Sunday.

 

Philly.com
0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter