Wood-fired pizza in the Loft District

Michael and Jeniphur Pasquarello have developed a mini-empire in the Loft District near Broad and Callowhill Streets. They are approaching the 10th anniversary of the industrial-chic Cafe Lift, in a former police-hat manufacturing plant at 428 N. 13th St., and the fifth anniversary of Prohibition Taproom, a bar in a former shot-and-a-beer a half-block north at 13th and Buttonwood. New this week is Bufad, a wood-fired BYOB pizzeria at 13th and Spring Garden Streets (215-238-9311), on the former site of Yum Yum restaurant.

The casual, industrial decor includes rough-finished floors, wood-and-steel tables, and a tiled work area. Specialty of the tiny menu is thin-crust Neapolitan pizza; a few salads and appetizers round it out.

Mike Pasquarello traces "Bufad" to slang uttered by his grandmother, who shortened l'abbuffata ("binge") when referring to someone who'd overeaten.

It's open Tuesday to Sunday from 5 p.m. and is cash only.

The Pasquarellos are also working on B-Side Social Club, which will specialize in whole-animal butchering and beer, on Frankford Avenue in Fishtown. It's due to open in summer.

Manayunking

Chef Clark Gilbert has revamped his Manayunk Euro bistro Gemelli on Main (4161 Main St.) into a French bistro called Bisou. Gemelli - launched in mid-2011 after a short spell in Narberth as a BYOB - "didn't work out as we had hoped," Gilbert said. As he and his investor began hashing out a change in concept, "the word bistro kept coming up." Menu prices top out at $22 for scallops and steak frites. It's open nightly Tuesday to Sunday.

Sean Coyle, who founded Bourbon Blue, is revving up the Goat's Beard at 4201 Main St., the former Main Street Bar & Grill and what for many years was Thomas'. Coyle is not referring to the hair beneath the chinny-chin-chin of a farm animal but to the native Pennsylvania plant (Aruncus dioicus). Coyle calls the menu "whiskey bar meets bold American cooking," with many gluten-free options. Chef Dan Connelly (a former owner of Northern Liberties' Copper Bistro) will obtain as much of the American menu from local sources as possible. Industrial-meets-rustic atmosphere. He hopes to open in mid-March.

 

What's coming

Shake Shack, going gangbusters at 20th and Sansom Streets, promises to open burger-and-shake spots at 3200 Chestnut St. in summer and a stand-alone location in King of Prussia in fall.

Shannon Dougherty and Liz Petersen are just a few weeks from opening Cedar Point Bar & Kitchen at Cedar and Norris Streets in Fishtown. They spent 6½ years in Northern Liberties with their BYO/catering operation A Full Plate Cafe.

Chef Matthew Ridgway's charcuterie, which fans found recently at the Rittenhouse Farmer's Market, is getting a new, permanent home. The Lacroix at the Rittenhouse alumnus is moving his home base from Bucks County across the bridge to Rosemont, N.J., in Hunterdon County about five miles from New Hope. This new venture will feature not only a retail counter for fans of PorcSalt bacons and charcuterie, but also his first restaurant, the Pass, in an old general store that housed the Cafe at Rosemont for decades. Charcuterie operations start in February, with the restaurant coming online in spring.

 

Changes

Kris - Kristian Leuzzi's spot at 11th and Federal Streets - has added $39 four-course menus. Unlike typical South Philly Italian feeds, chef Gregory Dooner's portions are just enough. A la carte is still offered.

Le Bec Fin's bar is now simply Le Bar @ Le Bec Fin. Owner Nicolas Fanucci had been calling it Chez Georges, after previous owner Georges Perrier, but Perrier's people asked Fanucci to change it to avoid confusion. Le Bec Fin, meanwhile, has shifted its lunch days to Tuesday to Saturday.

The new Red Robin location at 1750 Deptford Center Rd. in Deptford, opening Monday, will donate all sales of its signature Freckled Lemonade in the opening week to Alex's Lemonade Stand Foundation.

 


Photos, menus, and additional details about these restaurants, plus dining news, can be found at www.philly.com/mike. Contact Michael Klein at mklein@philly.com.