Monday, February 8, 2016

Opening: The Twisted Tail

The South Street-area bourbon and blues joint sets its opening Friday.

Opening: The Twisted Tail


Erstwhile Parc bartender George Reilly had been promising a July opening for his South Street-area, Southern-style blues and juke joint, The Twisted Tail, and by gum, he's doing it.

Friday, July 29 at 4 p.m., he'll open the doors at 509 S. Second St. and you'll see how he's gutted the former Kildare's on Headhouse Square and transformed it.

The roomy downstairs has a 25-seat horseshoe-shaped bar and seating for 60.

If you recall the dismal back corner at Kildare's, you'll marvel at how it's been lightened up.

Booze will focus on bourbons. Aside from cocktails, count on 16 draft and 40 bottled craft beers plus wines by the glass. Reilly’s family once owned a whisky distillery, Haig, in Scotland.

The main attractions are on the second floor, where Reilly has installed a live music venue, wallpapered in sheet music and concert posters, with another full bar and a stage for acts five nights a week (cover charge only on Fridays and Saturdays). He'll have loaner instruments hanging on the wall, in case you feel like jamming. (Like every Englishman, he's a blues guitarist.) Next door, there's also a cozy living room-like lounge with couches, two fireplaces, televisions and a shuffleboard table.

Chef Michael Stevenson's speciality will be flame-broiling everything from steaks to oysters over charcoal on his new Aztec grill.

Menu (apps: $8 to $12; entrees: $18 to $30) will include Dueling Ribs, with St. Louis-style spareribs, Asian-inspired Wauxe ribs and Pacu-grilled fish ribs accompanied by sauces; “Primal” Oysters, grilled  over coals and served with pickled watermelon chow chow, grilled and salted lemon and smoky habanero cocktail sauce; Kurobuta Pork Saddle with kettle-cooked black beans, silver queen corn cake and organic honeycomb butter; Kettle Chip-Crusted Crab Cake with applewood-smoked bacon and corn ragout, smoked tomato jam and Old Bay aioli; Twisted Black Cod with stone-ground cornmeal, citrus pepper, “wicked” greens and agave pale ale; and Vegetable Shepherd’s Pie with roasted wild mushrooms, caramelized cippolini onions, new carrots, baby peas, sage, potato puree and aged Asiago cheese.

It will be open seven days a week from 11 a.m. until 2 a.m., except on Sundays when it will open at 10 a.m. to serve brunch.

Staff Writer
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: 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 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, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Staff Writer
Latest Videos:
Also on
letter icon Newsletter