Restaurant Week is still rolling along. But we were curious about exactly what it takes to get set up and prep for a night when the hordes descend, so we sent our intrepid video intern, Esther Katro, out to visit a few of the busiest kitchens in town and see what the crews were doing.
Tired of Stuart Scott catch phrases? Then Johnny Goodtimes’ food related puns will be a relief. Check out the Foobooz TV recap of the Thanksgiving football game between Team Garces and Team Vetri.
So Fette Sau is opening tonight on Frankford Avenue. But you knew that already, right? And you’re going, right? Because, I mean, this is some serious barbecue coming to Philly. We’re talking pulled pork straight out of the Southern Prides, brisket for those of you who like your barbecue Texas-style (read: wrong), St. Louis ribs and Duroc pork belly barbecue (yes, PORK BELLY BARBECUE).
In order to get you all prepared for tonight’s action, the Foobooz Mobile Party Unit made a stop down at Fette Sau a couple days ago, and we came back with a nice little walkthrough video. For the sharp-eyed, you’ll be able to not only plan your assault on the place for tonight, but also see a first draft of the chalkboard menu, some of the whiskey (primarily American) being stockpiled behind the bar, and a cocktail list.
Cooking at the James Beard House is no small thing. It takes a lot of work (and a lot of money) to put those plates on the table–as chef Jeffrey Power and his crew from Dettera would be the first to tell you. Here’s a quick peek at how it looks from the inside.
Okay, first the big, important news for those of you who’ve been following this saga for the past year: Hop Sing Laundromat will be opening tonight. Honest. Not for a private party. Not for some kind of tasting party. But actually opening and actually serving drinks to the good people of Philadelphia. Show up, bring money, buy drinks, repeat–just like a real bar.
Tonight McCrossen’sWine-Cheese-Food event will feature chef Townsend Wentz preparing the same rabbit pot au feu he made last week at Cook. Check out the video above to see what goes in the dish and then hustle to reserve a table for tonight at McCrossen’s.
Reviews of the Pickled Heron in Fishtown have been coming steadily over the past couple weeks. Adam Erace had his say, followed by Leah Blewett (at the Weekly) and Laban (who gave it two bells). And while no one is calling the place perfect, one of the recurring themes is love for the kitchen’s ravioli.
Unsurprisingly, chef Daniela D’Ambrosio makes her own. And lucky for us, we had the Foobooz Full Team Coverage news van pulled up outside Cook on the night she stepped in to make a few for the crowd. This was during our Fishtown Pop-Up dinner, of course, and we had the Foobooz TV cameras rolling. So whether you’re looking to make some of your own this weekend or looking for a place for dinner, maybe this video will inspire you…
So a couple days ago, we had this idea… What with the monthly Foobooz Neighborhood Pop-Ups we’re hosting at Cook being such a success, why not use the opportunity to do a little educational outreach for the people of Philadelphia. We have chefs. We have cooking equipment. We have supplies. So why not collect some recipes?
Better yet, why not just videotape the chefs doing what they do best so that all the rest of you Fooboozers out there can try and replicate the techniques at home?
So that’s what we did. We rolled up in the Foobooz Full Team Coverage news van (yeah, we have a van. And it’s got a picture of an awesome wizard on the side, rabbit-punching a dragon to death in the middle of a lightning storm), buttonholed Alan from Say Cheese (and his dad), and demanded that he make us one of his new specials: The Suzanna Banana, named after his mother (which is weird because we had no idea his mom’s last name was banana…).
50 Best Restaurants in Philadelphia
Foobooz's 2012 Top 50 Bars
Best of Philly - Restaurants & Bars
Best Italian Restaurants in Philly
Philly's 20 Best Drinks
