Stateside

Softshell Season Is Upon Us, Here’s Where To Find Them

Posted by Foobooz on May 15th, 2013

soft-shell-crabs-stateside

Soft shells with shoshito and honey at Stateside

We here at Foobooz World Headquarters have a soft spot for soft shell crabs. Some might get bummed out by the thought of biting through a shell, devouring a whole animal and all that. But us, we love the idea of crabby taste without the hustle or frustration of shucking anything. And softshell season is officially upon us. The delicious creatures have been showing up on more menus around town over recent days.

Here are where we’ve spotted soft shell crabs »

Stateside Continues Rolling Out New Dishes

Posted by Foobooz on April 9th, 2013

Chef Elijah Milligan continues to put his mark on the menu at Stateside. Late, last week Milligan rolled out his mid-Spring main menu. Among the items that caught our eye; seared foie gras with whiskey French toast, grilled grapes and ice wine vinegar; veal sweetbreads and Stateside Stew, a stew of rotating house-made sausage, fresh fish and shellfish plus vegetables.

Stateside Menu for Spring 2013 (PDF)

Stateside [Official Site]

The Gastronaut: The Next Exit

Posted by Jason Sheehan on April 3rd, 2013

george-sabatino-stateside-kagan-mcleod

High-profile chefs often leave the places they made famous. But few have caused the kind of earthquake George Sabatino did when he announced he was leaving Philly’s best restaurant.

“When I opened this place, I was literally just trying to not run out of food.”

That’s George Sabatino, the now-former chef at Stateside on East Passyunk Avenue. He’s musing about his early days there as a young first-time exec—terrified and excited, exhausted, so busy he didn’t have time to blink. When owners Stephen Slaughter and William Bonforte brought him aboard, he’d never been in charge before. He wanted to make a restaurant that his chef friends would like. He wanted to focus on small plates, charcuterie and American whiskies. Most of all, he didn’t want to embarrass himself.

“Stateside was like this huge lucky break,” he says now. “I never knew it could get so big. I’m really surprised by it all, dude. I’m just a cook, you know?”

Read the rest of this entry »

Elijah Milligan’s First Menu At Stateside

New chef Elijah Milligan just took over the kitchen at Stateside three days ago, but he’s already putting his stamp on the kitchen. Gone are the pickles, the cheeses and the heavy dependance on charcuterie that characterized George Sabatino’s board, but there are some interesting twists of modernity and locality in evidence here.

George Sabatino, Gone From Stateside

March 12th, 2013

“Thanks to everyone who joined us for dinner last night. It was truly the best way I could’ve hoped to end a huge chapter. #seeyallsoon.”

Final words from Stateside’s opening chef, before handing command over to Elijah Milligan.

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Stateside Names Its New Chef

Posted by Jason Sheehan on March 11th, 2013

We know that everyone has been wondering who would come along to fill the post left (very) recently vacant by chef George Sabatino at Stateside (whose last day is, well, today). And now we know. Elijah Milligan will be the new chef, and he’s certainly a bold choice.

Here’s what the Stateside ownership had to say.

Read the rest of this entry »

On The Menu At Stateside Tonight

“Bones for tonight’s board.”

~@gwsabatino

Stateside’s George Sabatino Heading Out on His Own

Posted by Foobooz on February 11th, 2013

We knew him when. George Sabatino, then of Barbuzzo, from the 2011 50 Best Restaurants issue

George Sabatino is looking to open his own restaurant and will be resigning as chef at Stateside in 30-days, so says the Inquirer’s Michael Klein. 2012 had been the year of George. The 31-year old chef piloted Stateside to the number one position in Philadelphia magazine’s 50 Best Restaurants list, he was named best new chef by the Inquirer’s Craig LaBan and piled up the accolades all year.

Next up for Sabatino is consulting and a restaurant of his own that he will run with his fiancee, Jennifer Conley, who was behind the bar at Stateside when it opened.

The management at Stateside has also issued a statement as they hope the restaurant can continue to attract aspiring chefs like Sabatino.

Full statement from Stateside »

Tonight: The Charcuterie Board At Stateside

“Crispy beef rillettes w/ mushroom aioli, Terrine of lamb parts w/ mint pesto, Winninere cheese w/ smoked honey”

Mmm… Lamb parts

~@GWSabatino

The $35 Challenge: Eat Like It’s Restaurant Week At Stateside

Posted by Jason Sheehan on January 28th, 2013

$35 for three courses sounds like a helluva deal. And that’s what Restaurant Week is built around. But say you want to go somewhere awesome without having to deal with the crowds, the restrictions and the stressed-out wait staffs that are also a part of Restaurant Week. Is that possible?

Hell yes, it is. And all this week we’re going to be looking at places not involved in Restaurant Week where a smart eater can score a killer, multi-course dinner for right around $35.

The first place we checked? Stateside. Recently named the best restaurant in Philly, the place has been pretty quiet these past few days–which means that seats are actually available. And we figured out an excellent 3-course menu that includes two of the kitchen’s best-known dishes and will still get you out the door for just $36. Dig it:

Smoked Pork Rillettes • $10
Korean BBQ sauce, pickles

Parmesan Croquettes • $10
charred escarole, tomato vinaigrette, preserved lemon

Steamed Manila Clams • $16
smoked house bacon, tomato lobster broth, fennel

All Restaurant Week Coverage [Foobooz]

Stateside [Official]

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