Simon A. Arends, Gil J. Arends and Manuela Villasmil announce the grand opening of Puyero Venezuelan Flavor at 524 S. 4th Street in South Street Headhouse District. This casual Venezuelan street food concept specializes in quick-serve arepas, patacones, and other incredibly delicious food. Dishes pair perfectly with tropical specialty drinks made in-house that are sweet and perfect for Philadelphia's hot summer days. The dining room is fresh, colorful and vibrant with humorous proverbs that will make you laugh and music that will make you want to tap your feet. Grand opening festivities will include free giveaways between March 17-19th including arepas, churros and other signature Latin dishes.Read More
Teddy Sourias of Craft Concepts (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool's Ale House) announces the opening of Cinder today at 1500 Locust Street. The Rittenhouse cider/sour bar and artisanal pizza kitchen features ciders and wild ales on the 32 taps and 70+ bottles. Three bell chef rated Jonathan Petruce and his culinary team will prepare pizzas, mussels, salads and small plates in the open kitchen focusing on local ingredients. Rustic pizza using creative and classical toppings will be prepared in custom-built wood-fired pizza oven. Beer will be poured from full custom design system housed in copper pipes. The bar will also pour 10 wines by the glass and over 20 wines by the bottle. The stylish and sophisticated 2,400 square foot bar and dining room seats 34 on custom built high-tops and 34 on low-tops and banquets, with 16 at the bar.Read More
Marlo and Jason Dilks announce the grand opening of their first organic SliCE location this coming Friday, October 28, 2016, at 431 East Girard Avenue. To celebrate the grand opening, the Dilks will give away free pizza slices on Friday between 11:00am-1:00pm and 4:00pm-7:00pm. Selections will include signature long-time favorites (like Margherita, Florentine and Truffled Ribeye) and new Fishtown exclusive pies (like The Fig, Brussels Sprout, Lemon and Fennel). One slice per person will be given out, and no purchase is required. The full food menu will be available online starting on Friday at slicepa.com.Read More
Valley Forge Casino Resort (1160 First Avenue) announces the opening of Revolution Chop House on Friday, October 14, 2016. Chef Les Bender will debut a menu focusing on classic and big cuts of steak, chops and seafood, with classic steakhouse appetizers, salads, soups, sides and desserts. Revolution Chop House's menu will also feature a revolving menu section where Chef and his culinary team will spotlight seasonal and innovative preparations and showcase use of seasonal and specialized local ingredients. The full service bar will feature specialty cocktails with revolving seasonal flavors that also pay homage to the revolutionary history of the Valley Forge region. The 4,400-square-foot space will seat up to 244 people in the main dining room, two private dining rooms, main bar and lounge area.Read More
Teddy Sourias, owner of BRU Craft & Wurst and Finn McCools, announces the opening of U-Bahn (1320 Chestnut Street) at 4:00pm this Thursday, March 5, 2015. Descend from the streets of Midtown Village into Philadelphia’s new underground stop for all things local - food, beer and music. Eighteen taps will be pouring an all Pennsylvania draft list and draft cocktails. The menu will showcase house-made pickles, cheese boards, old school bar snacks and twists on Philadelphia’s favorite sandwiches. The stage and state-of-the-art sound system will put the spotlight on emerging local talent. Retro arcade games will provide nostalgic fun between trips.
Starting hours will be 4:00pm to 2:00am Sundays through Fridays, and Noon to 2:00am on Saturdays. Live music and DJs will take the stage on select days during opening month. Coasting ahead into spring, live entertainment will be on stage three to five nights per week. For boarding information, call 215-800-1079, visit www.ubahnphilly.com, follow @ubahnphilly and like U-Bahn Philly.
chhaya café opened its doors to new larger home at 1819 East Passyunk Avenue on Thursday, August 21, 2014. Chef and owner Varnana “V” Beuria brings her passion for delicious coffee and simple flavorful food to a new kitchen doors away from her original restaurant in the heart of Philadelphia’s restaurant row.
chhaya, which means shelter and tranquility, will now offer nearly double the seating but continue to offer an intimate, warm and cozy atmosphere. The breakfast, lunch and brunch menu still focuses on unique waffle preparations, playful twists on classic dishes, rotating entrees and a selection of seasonal weekend brunch specials. The new location will be open seven days a week, operating Monday through Friday from 7:00am to 7:00pm, and Saturday and Sunday from 8:00am to 6:00pm. The kitchen will close daily at 3:30pm.
chhaya’s new space is nearly double in size (1,100 square feet) and features seating for 50 inside and 10 outside. Despite the expansion, the floorplan was designed to provide guests with the same intimate, quiet and tranquil feel of the former space. Beuria wanted the new chhaya to feel more modern, but preserve a warm and cozy feeling. “I used a lot of wood to bring the warmth in, to make it feel intimate even though the dining room will be much larger,” said Beuria.
Beauria collaborated with Toner Architects on the unique floor plan that provides for dedicated areas for dining, relaxing, laptop use, working, socializing and more. The final layout was designed to be set up like a bar, not a traditional coffee shop. Beuria wants guests to communicate and interact with the baristas like a customer does at a bar. “The centerpiece of the new location will feature a coffee bar with seating in the front for baristas and customers to interact with each other, not just place to order and run,” said Beuria. “Our employees have always had an intimate relationship with customers, and will continue to in the larger space.”
Other notable features include:
- Floor to ceiling windows have been installed along the storefront, that open out to East Passyunk, framed in Mahogany with tempered glass, seating will feature comfy chairs with a low table, new outlets spaced between seating for customers that wish to plug in
- Laptop area with live edge wood slab with bark, featuring ample electrical outlets for customers to plug in
- Ambrosia Maple tables and chairs handmade by a family friend; other chairs made from dark Walnut
- New floors made from a combination of White Oak from Lancaster county, plus ceramic tile and concrete
- Coffee bar that will feature seating for up to six people, with no outlets to encourage old fashioned conversations, a dessert and food case, and a striking finished wood top
- Pillars covered with creamy off-white plaster inlaid with a lace pattern to add another layer of texture and warmth
- “Windows seats have always been a favorite to customers,” said Beuria. “I expect the new nook with shelves and books and sofas will become a favorite.”
Expanded space also means additional room for chhaya’s art program. Local and regional artists will be able to hang more pieces on the walls, and chhaya will have space host three dimensional pieces. The art program will be led in-house, with two long-time baristas taking over the program. Details for the opening show are in development.
chhaya’s opening menu is very similar to the current location, with the possibility of small changes. The breakfast, lunch and weekend brunch menu still focus on unique waffle preparations, playful twists on classic dishes, rotating entrees and a selection of seasonal weekend brunch specials. chhaya’s food and drink menus are simple but carefully crafted with a focus on quality ingredients and heartfelt preparation. chhaya pours organic, fair trade coffee that is locally hand-roasted in small batches and delivered to the café weekly. Now that the new spot is open, chhaya will announce the arrival of late summer and early fall seasonal dishes in the near future.
Down the road, the menu at chhaya may evolve and grow. Beuria will also explore adding later hours, ramping up baked goods, additional vegan and vegetarian offerings, increasing our popular pie of the day program, and some other surprises in the kitchen.