Brunch

Sunday Brunch at Fitler Dining Room

Posted by Sam Bloch on May 23rd, 2013

Fitler Dining Room has certainly got the town buzzing this week. this week. First, Craig LaBan handed out a stellar review in the Sunday Inky, then they added soft-shell crabs to the menu (which is a sure-fire way to rile up the locals), and now they have added a brand new Sunday brunch.

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Jerry’s Bar in Northern Liberties Opens

Posted by Sam Bloch on May 20th, 2013

Jerry’s Bar in Northern Liberties opened over the weekend for dinner. Chef Marshall Green formerly of Cafe Estelle is in the kitchen. Green is known for his great brunch, which will be served at Jerry’s on Saturday and Sunday from 10 a.m. until 3 p.m. starting in June. The highlights of the brunch menu include a cream cheese walnut sticky bun, multiple types of pancakes, French toast, steak and eggs, a brunch burger and a falafel and hummus sandwich.

Dinner at Jerry’s is served daily from 5 p.m. until 1 a.m. with dishes like smoked trout salad, wings, meatballs and toast, escargots, a fried haddock sandwich, steak frites, and potato gnocchi.

Jerry’s Bar is the same name and location as one of Northern Liberties last dive bars but you’ll be hard-pressed to find much of that bar in the updated version.

Jerry’s Bar [Official Site]

First Look: Straight Up Food (And Booze) Porn From The New Brunch At Le Bec Fin

Posted by Jason Sheehan on April 8th, 2013

So yeah, brunch at Le Bec Fin is a thing now. It started yesterday, with a $60 price tag, a menu full of choices (you can check out the full menu attached to our earlier post about Le Bec Fin’s brunch and new menus) and a make-your-own Bloody Mary bar that includes everything from compressed celery and Himalayan pink salt to shrimp and salami, stuffed olives, house-infused fennel vodka and sriracha-balsamic tomato juice base, all for anywhere from $12 to $14 dollars per drink.

Brunch requires reservations. The Bloody Mary bar does not. But really, this post isn’t about news. It’s about taking a look at the newest high-end player in Philly’s brunch game. It’s about the food porn. And we have lots and lots of it for you.

Bon appetit.

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News From Le Bec Fin: New Menus And A Step Back In Time

Posted by Jason Sheehan on April 4th, 2013

If Le Bec Fin became Le Bec 2.0 on the day that Nicolas Fanucci took it over from Georges Perrier and brought it back to the good old days of elegance and opulence that marked its most defining era, then what do we call it now? Is it Le Bec 2.5 because chef Walter Abrams has been shown the door (Steve Eckerd has been standing as interim chef de cuisine ever since) and a new exec has yet to be found? Will it be Le Bec 3.0 when a new big hat is chosen to step behind the stoves?

Or, now that it has been announced that Fanucci has decided to allow a la carte ordering again (the thing that some would argue precipitated the fall of the original Le Bec), do we call it Le Bec 1.5?

Oh, and did we mention the new brunch menu?

Goat Hollow Now Offering Weekend Brunch

Posted by Alex Tewfik on March 28th, 2013

Mount Airy’s recently re-opened Goat Hollow is now offering brunch and chef Adam Glickman, an ex-Monk’s Cafe compatriot, has created the menu (available Saturdays and Sundays, 10:30 a.m.- 3 p.m.). Think cold-smoked Cowboy Ribeye with three eggs any style, Herb-Fried Chicken & Waffles, and Eggs Benedict with a house-cured tasso ham, grilled vegetables, filet mignon or cured salmon option.

That’s not the only thing expanding on their menu—they’ve got some drinks too. Seven new artisan cocktails created by manager Kate Stewart, and a whole Bloody Mary Bar designed by head bartender Nick Petrysxyn that includes three types of mix – Chipotle, Clamato and Classic, with all the fixin’s: blue cheese-stuffed olives, pickled green beans, kimchi, and golden peppadews.

Filet Mignon Eggs Benedict with a Chipotle Bloody Mary garnished with kimchi? Sick.

Goat Hollow – [Official]

Easter Brunches, Lunches and Dinners

Posted by Foobooz on March 27th, 2013

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Looking for brunch, lunch or dinner options for Easter Sunday? Hope you like ham, because a lot of Philadelphia’s chefs have put that traditional dish on their menus. But even if you’re more interested in getting a Bloody Mary, we’ve got something for you.

Easter eating »

Cedar Point Bar & Kitchen Is Now Open

Posted by Foobooz on March 25th, 2013

Cedar Point Bar & Kitchen in Fishtown quietly opened over the weekend. The successor to Northern Liberties’ A Full Plate has a full liquor license and a menu of homestyle food. Shannon Dougherty and Liz Petersen’s new baby will be opening this evening at 5 p.m.

Check out the menus and opening beer list »

Drag Brunch at Old City’s Fire & Ice

Posted by Alex Tewfik on March 22nd, 2013

Cleo Phatra. Best drag queen name ever.

She’ll be there, along with Tammy Faymous, Lady Poison, and host, Miss Maddy Milan, all of them putting on a show for Fire & Ice’s Drag Brunch from noon-5 p.m. this Sunday. The first performance is at 1:30 p.m. and the last is at 3:30 p.m., and chef Chris Nguyen’s menu includes omelets, poached whole salmon, and a slow roasted prime rib—not bad for a place that turns into a club at night.

The brunch is $35 and includes a complimentary Mimosa or Bloody Mary (as well as the show), but if you just want the show and a drink, it’s only $10.

This is going to be a monthly thing too, and they’ll mix it up with some jazz brunches as well, so check their Facebook for the monthly schedules.

Fire & Ice – [Official]

Fuel Center City Adds Sub-500 Calorie Brunch

Posted by Foobooz on March 15th, 2013

Fuel’s Center City location joins its Passyunk Avenue sibling by offering offering weekend brunch starting tomorrow. The healthy food spot at 1225 Walnut Street will be offering a menu full of fritattas, wraps and even pancakes that contain diet friendly calorie counts.

The brunch menu is available from 11 a.m. to 4 p.m. and complimentary coffee is also available.

Brunch menu at Fuel »

Industry’s Pat Szoke Preparing Tasting Brunch at James Beard House

Posted by Alex Tewfik on February 25th, 2013

Tasting menus with beverage pairings are popping up all over the place. They pose as creative outlets for awesome chefs trying to add some pizazz to their routine lives of menu classics. They provide insight into the chef’s mind and palate, and at the same time, create a unique dining experience for the customer enjoying them. It’s tug-o-war, a mini game of cat and mouse, encompassed by a coursed out menu of food and drink, and we’ve all come to love it.

There have been Thai tasting menus, and high-end collaborative tasting menus, but I’ve never seen a tasting menu/beverage pairing come out before 5 p.m. That is, until Sunday, March 3rd, at the James Beard House in New York, where Pat Szoke will be cooking up a mighty fine brunch, beverage pairings included.

The Menu »

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