It won't be a brewpub. The new operators - Bob Devine and Nick Ciaffone of From the Boot - have removed the brewing equipment used in the previous two incarnations, Barren Hill Tavern & Brewery and General...
Owner Tim Bonnie has changed very little in Jose Garces' former space at 707 Chestnut.
Chef Marc Murphy is coming in to cook with Greg Vernick, Rich Landau, and Pat O'Malley.
Looks like hot pot is about to become a Thing.
It's the largest liquor buyer in Pennsylvania, the top-grossing restaurant in the state and one of the largest meat markets, in every sense of the word.
It will take over the former South Philly Barbacoa on 11th Street just off Morris.
College friends Lily Fischer and Nima Etemadi reconnected for a TV appearance on "Cupcake Wars," and ended up partners in a Fishtown bake shop.
The at-home salad bar is a magically kvetch-proof way to feed a crowd: With so many options left to each individual, no one ever complains.
If barbecue is regional, its no surprise that the Margate farmers market's Downbeach BBQ has supplied its large Jewish clientele with some outstanding hot-smoked salmon.
Owner Scott Hockfield describes the look as "vintage sports bar."
"Immigrants and refugees are the people that keep things running in this country," said Angelina Branca, of Sate Kampar. "They're in every kitchen, on every farm. But most of us only see what they produce, not the people behind it."
Join The Inquirer's Craig LaBan in the chat room at 2 p.m. Tuesday.
High Point's Meg Hagele said she'll need a week or two in August to make the place "High Pointy" after the July 31 shutdown.
She had worked as a chef at several city restaurants.
When he was canvassing neighbors for a zoning variance, he said, he received plenty of blank stares. When he let on his business idea, he said they replied, "Oooh! A bagel shop."
