Alex Capasso, of Collingswood’s Blackbird, just signed a deal to open his second South Jersey spot. This time around, he’s going down-home. West Side Gravy, the name of his new BYO, refers to both the West Side of Collingswood where he grew up and the comfort food he’ll be cooking up. He’s expecting an April/May opening.
BY BRITTANY MCLEOD
Steak-sational: Steakhouses are rolling out the deals (and proving they do more than just serve meat). Now until February 28th, the Philadelphia and Cherry Hill locations of The Capital Grille are offering a four-course “Comfort Food With a Gourmet Twist” prix fixe dinner for $49. The casual dinner starts with a take on grilled cheese (mini mozz, prosciutto, and basil sammies) and tomato soup (tomato and fennel). Choose from hearty entrées like Wagyu short ribs, lobster and shrimp pot pie, or tournedos of beef Wellington. (You’ll also get gratin of horseradish potatoes and a salad.) Dessert is carrot cake. At the Philly location, there’s also a new bar menu: Think mini tenderloin sandwiches with wild mushrooms and Boursin cheese, shrimp tossed in a ginger and mustard vinaigrette, and lollipop lamb chops.
Morton’s (with locations in KOP, Walnut Street, and A.C. — where the prices are slightly higher) is serving up a few steak-and-seafood promotions until March 31st. The “Signature” three-course menu is $99 for two, with a choice of Caesar or Morton’s salad, two single cut filets, and any two sides. If you’re not so good at sharing, go for the double cut filet mignon, rib-eye, or New York strip for $58 per person and finish with the hot chocolate cake or crème brûlée. The Classic Combo Promotion features an iceberg wedge salad, filet or New York strip, and a choice of lobster tail or king crab legs with grilled jumbo asparagus for $79.99 per person.
BY VICTOR FIORILLO
Jason Evanchik has a strange trinity of establishments on his hands. First there was Vintage, a perfectly respectable wine bar he opened in Center City in 2006. Then came Time, a multi-use spot just around the corner from Vintage that features an upstairs absinthe den where events like “The Naked Party” are held and two downstairs bars: one with TVs, the other with live jazz. And, as of Friday, he’s added Bar, a two-story bar (obviously) just down from Time.
On Monday, Thrillist wrote that Bar was “so good,” adding, “For a bar that delivers what it promises, hit, uh, Bar.”
I disagree.
Restaurant Club members get a special deal for this year’s Philly Cooks (think 40 restaurants serving up eats, wine and beer … for the cost of one ticket). Tickets are normally $75, but RCers can get them for $50, but for only the next 50 hours. (It’ll end on Thursday around 2.) Enter code RESTCLUB at checkout.
BY BRIDGET SALMONS
Brussels sprouts are having a moment. Once banished from our plates, the lowly cabbage (mistakenly hated for the sulfurous taste it takes on when overcooked) is now one of the favorite ingredients of Philly’s chefs. Just ask Michael Schulson, of recently opened Sampan, whose crispy Brussels sprouts have become the unexpected star of the restaurant’s Asian-themed menu. “When you open a restaurant you have no idea what’s going to be the big hit,” he says. “The two biggest things for us are such bizarre items — the bahn mi and the Brussels sprouts.”
BY BRIDGET SALMONS and JUSTIN PAHL
We hear the best way to the heart is through the stomach, which is why we’ve rounded-up 17 of the most romantic dinners and brunches from the city to the suburbs.
BY JUSTIN PAHL
Del Frisco’s might be wondering whether the Packard Grande Building is cursed. Since opening just over a year ago in a massive, elegant room, the Texas-based chain has attracted lots of attention — but for all the wrong reasons. Here’s the laundry list of missteps and bad luck:
Two weeks ago, I put forth a challenge: Write a story about your favorite chef, restaurant or meal in six words and you could win a judging seat at this year’s Philly Cooks. Here’s what your fellow RCers came up with:
In the first installment of our new column — where we put a classic and new iconic dish head-to-head — we sought to test Village Whiskey’s burger against Rouge’s standard-setter.
THE YARDSTICK
The Rouge Burger — a 12-ounce behemoth made from a secret mix that includes 15% fat — is served on a brioche bun from Wild Flower Bakery, with Gruyere and caramelized onions.
THE CHALLENGER
The new-to-the-scene and already much lauded Village Whiskey Burger — an 8-ounce patty made from sustainable (grass-fed and grain-finished) meat from Maine, has a housemade bun and Thousand Island dressing, tomato, and lettuce.
THE MISSION
To taste the burgers (ordered medium-rare) side by side and determine if the VW burger is worth all the hype.
BY VICTOR FIORILLO
Yesterday, Phoodie reported that Stephen Starr might be installing another Stella or a German beer garden concept on still-ratty Girard Avenue, right across the street from Johnny Brenda’s. So, I wonder, how are the Fishtown neighbors — who put up quite a fight over JB’s, delaying its opening for many months — going to feel about the king of glitz invading their turf? And, more important, where the hell is everyone going to park? When I get the answers to these questions, I’ll let you know.
