Sunday, August 2, 2015

The making of Charlie was a sinner.: Menu sampling

Part 4: Chef Michael Santoro shows off a portion of his menu to the staff, less than two weeks before the anticipated opening.

The making of Charlie was a sinner.: Menu sampling

0 comments

Nicole Marquis, owner of the two popular HipCityVeg quick-serve restaurants, is developing a vegan bar at 131 S. 13th St. called Charlie was a sinner. Construction began shortly after New Year's, and she invited me to tag along to follow the project through its opening.

In Part 1, we sit in on a design meeting. In Part 2, owner Nicole Marquis hires a chef. In Part 3. we check in on construction.

Part 4.

With the restaurant about a week from opening, plenty is falling into place. Chef Michael Santoro is cooking in the basement kitchen. Staff is being hired and scheduled. Decorative touches are finding their way inside. The bar top is on order, and is expected to arrive this week. 

More coverage
 
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.
 
How clean is your favorite restaurant? Inspection reports

Outside, though, workers installed a navy blue canopy on the sidewalk awning, bearing the name "Charlie was a sinner."

(Yes, that is how Marquis is styling the name: capital C in "Charlie," lowercase letters after that, and wrapped up with a period.)

The awning, however, was wrinkled and soiled. Marquis got the installation guy on the phone Friday and insisted on a quick fix.

Marquis and director of operations Michelle Soda want everyone - their hostesses, waiters, busers and bartenders - to be up on the food and what's in everything.

Friday evening, chef Michael Santoro prepared several dishes from the menu for the staff, gathered at the bar. (Despite several requests, Marquis has resisted releasing it to me.)

Santoro started with a "crab cake" made of shredded zucchini, soft tofu, vegan mayo, and mustard, and topped with a remoulade of vegan mayo, and greens. Then came potato croquettes (a crunchy, salty bar snack), homey bucatini and vegan meatballs, and house-smoked sausage with parsnip mash and pear cider gravy. For dessert, he sent out a chocolate cake topped with sorbet, and apple fritters with a chocolate sauce.

The health inspection is expected shortly, and that will dictate the opening schedule.

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