Friday, October 9, 2015

Archive: February, 2013

Walnut Street restaurant on the market

Thursday, February 14, 2013, 5:06 PM
A sales brochure from Precision Realty Group making the rounds is seeking a tenant for 1519 Walnut St., at one time in the heart of Center City's restaurant row when such giants as Le Bec-Fin, Circa, Susanna Foo and Striped Bass were destinations. For the last several months, it has been trading as... Read more

Prices from 1981 at Day by Day

Thursday, February 14, 2013, 11:10 AM
Day by Day, the Rittenhouse lunch/brunch landmark, is marking its 32d anniversary with throwback pricing next week. It's clear that the inflation rate in menu pricing is much lower than other sectors. In 1981, when Day by Day opened at 21st and Sansom Streets, you got a dessert for $2.50. Now it's... Read more

Scarduzio's plans for East Passyunk

Thursday, February 14, 2013, 10:18 AM
Chris Scarduzio, chef/owner of Table 31 and two Atlantic City restaurants, is going into 12th and Morris Streets - just off East Passyunk - with a bistro. As he's said before, it won't be Italian. Passyunk Post, the blog by Daily News assistant city editor Albert Stumm, got him to talk about the... Read more

Zavino opening second location

Thursday, February 14, 2013, 10:00 AM
So you have your burgers, your Japanese food, your coffee... How about a pizza and nice glass of wine to go along with that? Chestnut Square, the project on Drexel's campus at 3200 Chestnut St., just inked a deal with Zavino - the pizzeria/wine bar at 13th and Sansom Streets. Owner Greg Dodge tells... Read more

Cheesecake Factory in Center City is good to go

Wednesday, February 13, 2013, 5:09 PM
The city zoning board approved a developer's plans to raze three buildings at the southeast corner of 15th and Walnut Streets and erect a glass, three-story building that will include the city's first Cheesecake Factory restaurant, on the second floor. Patrons will be able to get up to the restaurant... Read more

Northern Liberties gets Pizza Bar

Wednesday, February 13, 2013, 1:10 PM
Brian Nagele inherited a spiffy, Italian-made pizza oven when he took over the Piazza at Schmidt's space that was a gently used, short-lived Italian restaurant called Apollinare. Now that he has refashioned the place into a bar called Kings Oak, he has carved out the space near the oven, on the Piazza... Read more

Miles Table opening on South Street West

Wednesday, February 13, 2013, 11:03 AM
"South Street West" - that stretch from Broad Street west into Grays Ferry - has been growing as a food destination, what with such recent arrivals as The Cambridge, Magpie Artisan Pie Boutique, Sawatdee, and The Quick Fixx, and with the second Honey's Sit N Eat opening within a few weeks. Feb. 23... Read more

This story rings a bell

Tuesday, February 12, 2013, 9:02 PM
This is a Philadelphia story, all right. The Field House, on Filbert Street next to Reading Terminal Market, hung a 75-pound brass bell behind the bar. It's a joint project with Victory Brewery, and the idea is for the bell to be rung after each local team's victory - signaling half-price Victory... Read more

Why the chef change at Le Bec Fin?

Tuesday, February 12, 2013, 3:31 PM
If you want drama, follow the restaurant scene. Among last week's big stories was the apparent sacking of Le Bec Fin executive chef Walter Abrams along with Abrams' fiancee, pastry chef Jennifer Smith, after only seven months under new ownership. Today, as new chefs were named, came word from owner... Read more

Tria going for beer and pizza in Rittenhouse

Tuesday, February 12, 2013, 1:51 PM
Jon Myerow and partners, who pair beer, wine, cheese, and snacks at the three Tria locations, are going into the pizza business at 2005 Walnut St., former site of Rum Bar. It's next to the Irish Pub Myerow tells me he's calling it Tria Taproom, and the menu will pair pizza and beer. He declined to... Read more
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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