Federal Donuts - the specialist in fried chicken, doughnuts and coffee - has opened its third location, in a brownstone at 3428 Sansom St. (267-275-8489) next to Doc Magrogan's and across from Penn Law School in University City.
The location is open from 7 a.m. to 7 p.m. or sellout; chicken starts at 11 a.m.
Despite the steps leading to the door, this location is built for speed with a counter and a fair amount of table seating. Chef Matthew Fein has devised new flavors of doughnuts and chicken, and the menu changes. (But no camping out here, Quakers. No WiFi and zero electrical outlets.)
A fourth FedNuts, at Seventh Street and Fairmount Avenue, is teed up for May or June.
Aldo Lamberti has opened his seventh area location, and this one - Aldo Lamberti Trattoria - is a spot in Philadelphia International Airport. It's open till 10:30 a.m. for breakfast, after which the full-on Italian menu takes over till late-night.
The takeover of Rittenhouse Square's a.kitchen and a.bar by Fork owner Ellen Yin and chef Eli Kulp should be complete in the next few days. New menu, based on local sourcing, will take advantage of a new charcoal-fired grill.
The region's first BurgerFi, a Florida-based patty palace, has opened at the Home 2 Suites (44 N. 12th St., 267-928-3882) across from Reading Terminal Market. Menu, reminiscent of Shake Shack's, has Angus burgers, hot dogs, fries, onion rings, custards, Mexican Coke, plus wine and beer.
Collingswood Restaurant Week is March 23-28 and will include Villa Barone, Table 8 Bistro, That's Amore, Tortilla Press, Akira, Nunzio's, and IndeBlue. Dinner prices are $25 or $35. Details: www.collingswood.com.
The 50-seat jazz cafe beneath Chestnut Hill's Paris Bistro (8229 Germantown Ave.) opens Thursday. It operates 6 p.m. to midnight Thursdays through Sundays with open seating and no reservations. The restaurant's full menu is offered, along with cocktail, beer, and wine lists.
Veteran mixologist Katie Loeb, now behind the bar at Headhouse Crab & Oyster Co. (117 South St.), decided that the kids drinking cinnamon-flavored whiskey under the trade name Fireball needed something more natural. She makes her own - the PyroBlast - in the kitchen, overseen by Mike Stollenwerk. To ordinary Canadian VO whiskey, she adds her own syrup she cooked up with cinnamon sticks, star anise, allspice, red pepper flakes, cloves, and organic, food-grade cinnamon oil.
Charlie Was a Sinner - the vegan bar coming to 131 S. 13th St. by HipCityVeg owner Nicole Marquis - has a chef: Michael Santoro, exec chef and partner at The Mildred in South Philadelphia. Santoro, a Johnson & Wales culinary grad, who came to Philadelphia as the first executive chef at Talula's Garden, is developing the menu out of The Mildred's kitchen and will do double duty. Charlie Was a Sinner is about five weeks away.
Details are slowly emerging about the first-ever Main Line Wine Week: specials at various bars and restaurants April 28 to May 2 along Route 30.
More restaurant news at www.philly.com/mike.