Thursday, July 24, 2014
Inquirer Daily News

POSTED: Friday, July 18, 2014, 3:44 PM

Mexican restaurants pop up with regularity nowadays in the Italian Market.

Most are humble taquerias. Nothing wrong with that.

But a few weeks ago came a spot called Blue Corn (940 S. Ninth St., 215-925-1010), replacing the short-lived Torero Tapas Bar, which moved to Delaware County

POSTED: Friday, July 18, 2014, 11:59 AM
(RON CORTES / Staff Photographer)

You can't win 'em all.

Citizens Bank Park ranks second on People for the Ethical Treatment of Animals' annual list of Vegetarian-Friendly Major League Ballparks.

The Phillies' home - marking its eighth season as PETA's No. 1 or No. 2 ballpark - was knocked down off its No. 1 perch on this season by AT&T Park, home of the San Francisco Giants.

POSTED: Friday, July 18, 2014, 11:36 AM
Amino's shop at 210 Kings Highway East in Haddonfield.

Animo - the Haddonfield-rooted juice/salad/wrap/burrito specialist - ran out of room at its flagship shop.

Effective Friday, July 18, it's set up a block away next to the Starbucks, in a former Cold Stone Creamery shop at 210 Kings Highway East in Haddonfield.

The new Animo - which you pronounce "ahh-nee-mo" - is 900 square feet larger as siblings Joe and Anthony Gentlesk and Maria DelDuca are buying a hydraulic juice press so they can bottle juice for their stores.

POSTED: Thursday, July 17, 2014, 7:59 PM
The Farmers' Cabinet at 1111-13 Walnut St. (MICHAEL KLEIN /

Just after one of bar owner Matt Swartz's landlords locked him out of two bars he was operating, the landlord of his third bar filed suit in Municipal Court to kick him out.

Main Line restaurateur Michael Wei, whose holdings include Yang Ming in Bryn Mawr, seeks more than $1 million in back rent, future rent and unpaid bills surrounding the Farmers' Cabinet, 1111-13 Walnut St.

Wei's company, Lucky Fortunes LLC, bought the building last year.

POSTED: Thursday, July 17, 2014, 12:16 PM

Pizza destination Tacconelli's opens Thursday, July 17 after a move from its longtime digs across from Moorestown Mall. It closed in February after exhausting its appeals to its landlord following the expiration of its lease.

It is now in larger quarters in downtown Maple Shade at 27 W. Main St.

Setup is still a combination of tables and booths. Menu is still focused on pizza (now there are two Woodstone ovens), though Vince Tacconelli has added four salads and four pastas (including housemade gnocchi, cavatelli and ravioli).

POSTED: Thursday, July 17, 2014, 10:51 AM

The folks from the hit Chinatown BYOB Xi'an Sizzling Woks have opened a second spot, taking over a building at 120 Chestnut St,., next to Buffalo Billiards and across from Han Dynasty.

Xi'an Cuisine & Bar - in soft-opening mode through Sept. 1 - has a lot going on with its three floors, all served by an elevator just inside.

Ground floor is a bar, stocked with a few wines, a few bottled beers and the makings of cocktails. You can eat at the bar or at high-tops.

POSTED: Thursday, July 17, 2014, 3:00 AM
The four flavors competing for a spot on grocers' shelves and $1 million.

Frito-Lay, the potato chip company, is crowd-sourcing a new flavor of Lay's, and a Deptford nurse is one of four finalists.

Meneko Spigner McBeth says she recalled her Japanese grandmother as she conjured up Lay’s Kettle Cooked Wasabi Ginger Potato Chips.

On Monday, July 28, she will be joined by Lay’s in Deptford Mall to celebrate her potato chip. The event will be open to the public.

POSTED: Wednesday, July 16, 2014, 4:21 PM

Turns out, Food Network's Chopped Teen Tournament is teeming with Philly area high schoolers.

The five-part series features 16 culinary whiz kids who are given ingredients and are asked to make magic, just as pro chefs do ordinarily on the show.

Winners from each episode will head to the finale on Aug. 12, where the winner gets $25,000 and a culinary school scholarship.

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. Reach Michael at

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