Cavanaugh's takes over Dark Horse
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Cavanaugh's takes over Dark Horse
Michael Klein, Philly.com
Another change in the Society Hill/South Street scene:
Cavanaugh's Patrick Pawliczek and Ken Hutchings have taken over The Dark Horse (421 S. Second St.) - which locals may fondly remember as the Dickens Inn - for their fourth restaurant, including University City, Rittenhouse and the Delaware waterfront.
Besides the series of neat little nooks and rooms in the late-18th-century building, the Dark Horse was known, for a spell, for the food put out by chef Ben McNamara, one of the city's early practitioners of gastropub cuisine. (His resume includes New Wave Café, St. Stephen’s Green, and Philadelphia Bar & Restaurant.)
McNamara is back in the kitchen at the new Cavanaugh's, and he's introducing family friendly deals such as the Family Roast Nights on Thursdays. They feature carved beef, turkey or pork dinners with a choice of soup or salad for $12.95 per person. Kids under 12 eat for half-price and their desserts are free. Friday night's special is $17.95 prime rib.
Also returning is Dark Horse barman Jim Crowley, who held court in the Dickens' street-level Cafe Bar bar for decades. Football is back and Paul Sherwin will host Weekend football EPL, FA Cup Match viewing parties, and Champion League play on Tuesdays.
McNamara also figures into plans for a Cavanaugh's Bakery Brand featuring specialty cakes, desserts, breads, and sweet and savory pies for commercial and retail distribution.
GM Jon Edwards, last at Fado, was opening manager at PYT in Northern Liberties.
Hours are 2:30 p.m. to 2 a.m. Monday through Thursday, 11:30 a.m. to 2 a.m. Friday, and 9:30 a.m. to 2 a.m. weekends.
Photo: Seated from left, Patrick Pawliczeck, Ken Hutchings. Standing from left, GM Jon Edwards, events manager Beth Holton, and chef Ben McNamara
They make a good wing— Jay Grace 69- Dark Horse like the rangers they supported are dead HAIL HAIL CELTIC IS HERE
— Iknowyourider - so will it keep the same name?— mj355
- Is Jimmy bringing the tree of life?— OldCityJoe
- @jay The only good wings are in Buffalo just like the only good Cheesesteaks and Hoagies are in the Del Val.— MikeWizowski
- Actually, I thought the Anchor Bar's wings were highly overrated. I loved the blue collar, workingman's vibe of the place, but the wings were small, overfried and simply poured over with Tabasco and butter. I've had many wings better, although it was fun to go there. It is true that the only good Cheesesteaks (not hoagies---great sandwiches on long rolls are made anywhere there is a good Italian Salumeria) are here. That is because there is no market for fresh sandwich steaks elsewhere. Eating a Steak-Um in Tampa doesn't cut it. Wings though can be made well anywhere, and Dark Horse had some of the best of them around.— Palestra Jon
- Plaestra Jon. Do they actually put sauce on the wings at Dark Horse? I am fed up with the growing number of establishments in the Philadelphia area that go cheap on the wing sauce. PJ Whelihan's is the lone exception to the drab norm.
- The big question is what the beer will be like. Will there be craft beer? Can I still get a Boddingtons?!?!— Rob80
