They're saying "winter" for the opening.
As co-chefs at the rustic 60-seater, they will work old-world style off a wood-burning oven and Argentine-style grill, turning out what they call an affordable menu. The bar will serve natural wines and seasonal cocktails.
Both sous-cheffed at the now-departed Meme near Fitler Square.
When Justin, 32, was chef de cuisine at the old Fish, The Inquirer's Craig LaBan praised his "creative plates that bask in true seasonality, cutting-edge techniques, and vivid flavors." Jonathan, 31, worked first at M and for a solid five years was a chef at Little Fish.
Their roster of farmers includes Jack Goldenberg of Hood Rich Farms and Paul Tsakos of Overbrook Farm. Whole fish and large meat cuts will be prepared as sharable plates. Most dishes will be $10 to $30; figure on $40 to $60 for sharable plates. (Sample: Roasted Carrots with Tuscan kale, bagna cauda and pine nuts; Octopus with kimchi, crispy rice and bottarga; Lamb Breast with sunchoke, saba, dried apricot and pistachio; Veal Chop with bone marrow and maitake; and Mackerel with beets, escarole, chicken liver and mustard seed.)
Urban Space Development is setting it up on two levels with antiqued wooden flooring and living green walls. It's also exposing the old building's brick, steel beams and terracotta flooring.
Dining room will have views of the open kitchen, including a chef’s counter.