Thursday, November 26, 2015

Good Stuff Eatery: Win prizes at June 24 debut

Spike Mendelsohn - the D.C.-based Top Chef season 4 fan favorite - is about two weeks from the Philadelphia debut of Good Stuff Eatery, his burger-centric fast-fooder.

Good Stuff Eatery: Win prizes at June 24 debut

Good Stuff Eatery, Philadelphia, June 6, 2014.
Good Stuff Eatery, Philadelphia, June 6, 2014. MICHAEL KLEIN /

Spike Mendelsohn - the D.C.-based Top Chef season 4 fan favorite - has set June 24 for the Philadelphia debut of Good Stuff Eatery, his burger-centric joint.

The first 100 guests in line at 108 S. 18th St. will have a chance to win a trip for two with Mendelsohn on a Celebrity Cruises ship sailing this summer.

The first 1,000 guests will take home prizes from the “Bowl of Good Stuff" by selecting items after they place their order. Prizes include passes for the Philly Food Tour, signed copies of the Good Stuff Cookbook, an opening Philly T-shirt, tickets to Philadelphia sporting events, a VIP Shake card to receive free seasonal milkshakes for an entire year, and more.

The Philadelphia location will be open Monday to Saturday from 11 am to 11 pm and Sunday from noon to 8 pm.

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For the fourth GSE (and the first outside of the 202/703 area), Mendelsohn and family have taken a former Japanese restaurant, a couple doors off the corner of 18th and Chestnut Streets and smack in the middle of the Rittenhouse food universe. Di Bruno's and Continental Mid-town are right at his doorstep.

Menu (here) is simple: burgers/grilled chicken, fries, wedge lettuce salads, shakes, beer dispensed from a Chill-Rite system. Good Stuff hews to the sustainable/local ethos.

From a competitive standpoint, Good Stuff will be 2½ blocks from Shake Shack.

"I love [Shack creator] Danny Meyer," Mendelsohn said, relishing the chance to compete.

All Good Stuff Eateries look different, and Mendelsohn says the Philadelphia shop will be a "unique ode to Philly" with graphics and quotes from the city's history.
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About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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