High Street chef/partner Eli Kulp, who suffered spinal injuries two years ago in an Amtrak train crash, attended the event.
The goal, say owners, is to be "as many things to as many people as it possibly can."
Among the additions are more wines by the glass and a frozen drink machine. Hello, frosé.
Seeking to capture millennial dollars, exhibitors touted all the features their products were missing - non-GMO, gluten-free, no sugar added, nondairy, no tree nuts, no animal products - but also, products with a story, and, oh yeah, flat-out indulgent products, like bourbon ice cream.
Redcrest (1525 S. 11th St.), selling a full menu including few varieties of chicken plus sides and desserts, will fill the former prosaically named Fresh Seafood, on the corner where 11th Street and East Passyunk Avenue meet.
New Sixers guard Markelle Fultz says he likes Chick-fil-A. He can do better.
It will be part of a three-restaurant development next to the Ardmore Music Hall.
The sun goes down, the city lights twinkle on, the drinks are flowing, and there's suddenly 24-karat magic in the air at Philadelphia's rooftop bars.
There is no more space, though. There are only more 22-year-olds, the women in minimalist rompers and backless tops, the men in whatever they wore to work that day.
Two Le Bec-Fin alumnae will take over ITV on Saturday.
It is exactly what it sounds like - if what it sounds like is a raw, concrete space with fermentation tanks, a canning line, pallets of packaged beer and, amid all that, a stylish bar serving up craft cocktails made with local spirits and Dock Street beer.
"We put blood, sweat, and tears and actual blood into building this building. It's not just a building. We built it from the ground up. And after we were done, we had to do it again."
Next year, Czerw's Polish Kielbasa celebrates a major milestone -- its 80th year in business. This year, it was honored as a 2017 Readers’ Choice winner.
French Bordeaux wines have a sterling reputation for quality, and are prized for their food-friendly flavors of wild berries and green herbs.
Chef Sylva Senat says he is going for fun.