Friday, July 3, 2015

Weekend must-tries: Burger Brawl; hot buns

The third annual burger contest brings two dozen competitors.

Weekend must-tries: Burger Brawl; hot buns


You mix an expectedly sunny Sunday afternoon with two dozen different burgers, add drinks, beer, desserts, and say it's all to help fund computer labs for Philadelphia schools?

You have the third annual Burger Brawl, taking over the yard outside Fleisher Art Memorial on Catharine Street in South Philly frrom 3 to 6 p.m Sunday, May 5. Tickets are here.

Saturday, May 4 means Plazapalooza on the Grays Ferry Triangle (23d and South Streets) with food and family fun from 1 to 7 p.m. Info is here.

Sunday, May 5 is the season's opening of the Food Trust's farmer's market on Head House Square (Second Street just south of Pine Street), from 10 a.m. to 2 p,m. Info is here.

In the comestibles department:

At Northern Liberties' Bar Ferdinand (1030 N. Second St.), chef David Ansill has fired up a wood-burning oven constructed by his boss, owner Owen Kamihira. Ansill's new late-night menu - available in the bar and dining room and is offered Sunday through Thursday from 10 p.m. to midnight and Friday and Saturday from 10 p.m. to 1 a.m - includes tapas, raciones, flatbreads, and charcuterie and cheese. See the menu here. You're looking at the Jamón Coca with Baked Egg and Garlic Oil. 









The curiously named Chinatown storefront i Green (1028 Arch St., 267-519-2742) is many things: most obviously from the machines set up in the front. a self-serve fro-yo shop. But the best part is the dim sum made in the back by owner Jin Gao's mother. Hold out your hand. That Fuzhou-style bun at left - filled with pork in a savory gravu - is at least the size of your palm. You get two of the steaming, squishy beauties  for $2.25. The smaller, pan-fried Fuzhou pork buns ($4.95) are just as tasty. Same room for a bubble tea, too.
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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.

Michael Klein
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