The Industry

Soft-Shell Season Heating Up #SoftShellsinPHL

Posted by Sam Bloch on May 21st, 2013

Last week we told you about the restaurants that added soft shell crabs to their menu. Now, soft-shell season has really heated up. A number of area restaurants have added the tasty summer treat to their menus.

More soft-shell crabs in Philadelphia »

The Industry Makes Potato Skins a Permanent Addition

Posted by Arthur Etchells on May 13th, 2013

industry-potato-skins

The Industry has updated its menu for spring and is including my potato skins from their Food Writers menu. Art’s Potato Skins are Idaho potatoes topped with Brooklyn Lager and cheddar cheese sauce, bacon bits and crème fraiche. An order is $8 and I of course, highly recommend them. Also appearing on chef Pat Szoke’s spring menu:

Salt and Vinegar Chicharrones; Clams and Sausage, with Linguica sausage, fingerlings, tomato, scallion, shallots and a grilled baguette
Sweet Corn Arepas, with mole, asparagus, snap peas, radish, and cotija cheese
Mediterranean Salad made with watercress, Napa cabbage, radicchio, arugula, feta, cherry tomatoes, kalamata olives, crispy chickpeas and served with a red wine vinaigrette

The beverage list has also been enhanced for spring »

Tonight At The Industry: A Bowl Full Of Meat

“Merguez in the works.”

~@patszoke

The Industry Unveils Food Writers’ Menu – Vote for the Potato Skins

Posted by Arthur Etchells on March 14th, 2013

Photo by Danya Heninger | Zagat

The Industry in Pennsport has unveiled a new food writers’ menu of dishes designed with the help of local food writers. Yours truly was among those asked to participate and after much consternation, I suggested beery potato skins. Potato skins have been a crusade for me for some time and chef Pat Szoke has created the spud that will bring potato skins back to the forefront. These beauties are baked with beer-and-cheddar sauce, bacon bits, house-made bacon powder and topped with creme fraiche. The potato skins along with the other writers’ items will only be available for a limited time, though the most popular will get a permanent spot on the restaurant’s menu.

The Food Writers’ menu and schedule »

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 »

The Industry Is Offering Restaurant Week Relief

Posted by Foobooz on January 18th, 2013

industry-steve-legato

The Industry’s owners Dave Garry, Heather Gleason and chef Pat Szoke will be dedicating their staff meals and drink specials to all hospitality employees who are working during Center City District Restaurant Week. But you don’t have to have a restaurant job to take advantage these specials named things like “Only Two Weeks to Go” and “Is It Over Yet?”

So head in to the Pennsport bar and share a war story.

Chef Szoke’s menu will include »

“Off The Wall” Series at The Industry

Posted by Jason Sheehan on November 19th, 2012

Photo courtesy Steve Legato

The Industry gets a fair amount of its industry cred from the portraits of Philly food and drink heavyweights tacked up on the walls of the dining room. But those folks ain’t all just pretty faces. Starting Tuesday, November 27, owners Dave Garry and Heather Gleason and chef Pat Szoke will host their first “Off the Wall” event, which will bring the fellas from Iron Hill–Paul Rutherford (pictured) and Chris LaPierre (not)–down off the wall (literally) and into the dining room for a collaboration dinner.

“Many of the photos on our walls have a fun story behind them,” says Szoke. “The idea behind our ‘Off the Wall’ series is to have our colleagues come by and tell their stories while guests are enjoying their great food and/or drink.”

Check out the collaboration menu after the jump

Two Bells for The Industry

Posted by Foobooz on November 12th, 2012

Craig LaBan reviews the Industry in Pennsport. The bar with a Vetri alum at the helm and a soft spot for hospitality industry pros gets a two-bell review.

Chef Patrick Szoke is serving up a fun and adventurous take on some familiar flavors that could easily rank higher in the city’s gastropub pecking order if he straightened out a few stray details of seasoning and execution.

The fried chicken craze gets a twist with Kentucky Fried guinea hen, the brined bird moist beneath its well-seasoned bread-crumb crust, an ear of Mexican street corn glazed in chile-lime mayo, and a dusting of cotija cheese. (Deciding to put the hot sauce on the side, rather than directly on the hen, was a smart adjustment.) Classic steak-frites is a bargain here for $18, with perfectly mid-rare medallions of grilled hanger steak glossed in wine-rich bordelaise. Szoke’s training at Vetri and Osteria, as well as his time at the Farm and Fisherman, is reflected in a soulful approach to alt-cuts such as lamb neck, which is slow-stewed to a rich ragu, then served in a steel crock with sides of grilled toast and a dollop of house-made ricotta.

Two Bells – Very Good

The Industry [Philadelphia Inquirer]
The Industry [Official Site]

Photo by Steve Legato

Digging on Swine at the Industry

Posted by Foobooz on October 31st, 2012

Love of all things swine can almost be cliche these days and would be if pork weren’t so damned delicious. Brian Freedman finds the piggie offerings are particularly lovable at the Industry in Pennsport.

Sometimes, when work and life and relationships get the best of me, it seems the only thing that will salve my wounds is the flesh of our swiney friend. At which times, I’d say, you can’t do much better than starting off at the Industry with a pint of beer—maybe a Lagunitas Daytime IPA—and a plate of Indian BBQ chicharrones. They arrive dusted a vivid shade of red; that’s the Madras curry powder amped up with smoked paprika and other secret spices, and it’s all the more visually stunning against the tan puffs of deep-fried pig skin that serve as both the spice’s base and its foil. The combination of the two is perfect, and even better with a nicely hopped brew to start things off.

The Most Interesting Swine in the World? Find It at The Industry [Philadelphia Weekly]
The Industry [Official Site]

The Industry Caters To More Than the Industy

Posted by Foobooz on October 1st, 2012

Trey Popp reviews The Industry, the restaurant business friendly restaurant in Pennsport where the service is friendly and much of the cooking is good.

Of course, good cooking helps. The Industry’s fried green tomatoes are the final word for evangelists of that too-frequently-fumbled dish: perfectly crispy batter, an even more perfectly tangy tomato slice, topped with peppery arugula nestling sweet bursts of ripe cherry tomatoes. A killer hot sauce spilled from those pig-ear wraps, in which julienned veggies were a pleasingly full partner. I liked the whole-grain salad, too, with its shavings of ricotta salata half-dissolving into the zucchini-and-squash-speckled heap of farro, giving the al dente wheatberries a salty sort of creaminess.

Two Stars – Good

Philadelphia Restaurant Review: The Industry [Philadelphia magazine]
The Industry [Official Site]

« Previous Entries

Neighborhoods

Features

Recent Comments

Foobooz Jobs

Tip Jar

Opening Soon

Upcoming Events

Categories

Archives

Masthead

Fun Things To Do in Philly

Subscribe