Free food: Now THAT is how to open a restaurant

Chef Huseyin Yuksel (left) and co-owner Sal Kucuk at S&H Kebab House.

S&H Kebab House, at 611 E. Passyunk Ave. (it's the former home of Overtures near Fifth and South), will surely draw crowds on Tuesday, its first day.

The BYOB's owners Sal Kucuk and chef Huseyin Yuksel, whose modest-priced menu will reflect their Turkish heritage, will give food away -- including doner kebabs and soup (lentil or chicken) -- from 4 to 9 p.m.

Despite its bare-topped tables, S&H has a homey feel (berber carpeting, sconces) and an adjacent party room that seats 50.

Props to them. We all know about delays when it comes to restaurant openings, right?

Take Union Trust, the steakhouse at 717 Chestnut St., which first showed up in INQlings on Oct. 14, 2007. It opens Friday, Feb. 13. That's 16 months.

I spoke with Kucuk after he signed the lease shortly before New Year's and mentioned it in my 2009 restaurant roundup on Jan. 8. He indicated that he'd be six weeks out. If Tuesday's opening holds, they'll be right on schedule.

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