Añejo Restaurant Group has come together with Glu Hospitality to bring Añejo to Philadelphia. The acclaimed Mexican restaurant and tequila bar will make its official grand opening debut this Friday, July 31, 2020 at 4:00pm in Northern Liberties at the Piazza, 1001 N. 2nd Street. This new location represents the restaurant's first expansion out of the New York City marketplace, where they also have locations in Hell's Kitchen and TriBeCa. The opening comes after the restaurant was days away from opening in March and which then experienced delays due to stay at home orders and the delay of indoor dining. Now, with an expansive, shaded, and beautiful outdoor parklette and sidewalk cafe ready to enjoy, Añejo will bring Philly its innovative Mexican cuisine, top quality service, and hospitality experience, plus expertise in cocktails and agave spirits. For launch, look for 50+ outdoor seats to start with an additional 35 seats coming in middle August. Outdoor dining is contactless using QR codes at each table. Cocktails to go and take-out food is also available. Delivery will start next week on Grub Hub, Door Dash, Uber Eats, and Caviar. Reservations are available now by calling 267-534-5746, or by visiting their website and Open Table starting Friday morning.

"Añejo is proud to debut our newest restaurant in Philadelphia in one of Philadelphia's most exciting and diverse dining scenes in Northern Liberties," said Executive Chef and Partner Ricardo Camacho. " Añejo Philly is our first restaurant location outside of our home in New York City. We love what has been happening in Philadelphia over the last few years and we are eager to join the food scene here with so much amazing talent."

Añejo Philly has taken a long journey to get the doors open. After spending months of preparation, Añejo was set to grand open in March 2020. As plans were being made to fire up the kitchen, the global pandemic closes the majority of restaurants in the Philadelphia marketplace. At the same time, owners were also trying to save and keep their doors open in New York - as the pandemic took its toll on the restaurant industry. After making preparations for months and developing safety protocols, and working with local officials and the neighborhood, Añejo was waiting on the start of indoor dining, which now has been postponed.

Camacho said, "We were ready to open our doors in March when the pandemic took its tolls on restaurants. We had hoped to then open to coincide with indoor dining and show off our decor and full experience. However, now that indoor dining is delayed we are moving full steam ahead this week. The paint is literally still drying outside on our brand new parkelette along Second Street, where it joins blocks and blocks of open-air parklettes and sidewalk cafes in the city's most exciting outdoor dining scenes. The time has come and we are excited to play host and meet our neighbors and visitors."

Añejo's name hails from the translation meaning aged. In the tequila world, it is also used to define a category in which tequila has been aged in oak barrels for a minimum of one year. The term Añejo is significant to the concept because it embodies what the restaurant is in both concept and aesthetic. Camacho said, "Upon visiting the restaurant you’ll notice the use of reclaimed wood, exposed brick, concrete, and weathered fixtures. We use these elements to further transport the guest to a time and place that we think is perfect for consuming what we offer."

In the kitchen, Chef Camacho, along with Chef De Cuisine Willie Hernandez will fire up modern and unique dishes using authentic Mexican ingredients in both traditional and non-traditional manners.

When asked what sets the restaurant apart from other Mexican restaurants and nearby offerings, Camacho said,"We believe our attention to detail in procuring the best possible agave distillates and pairing that with our creative food truly creates a memorable experience. Our culinary team is here to showcase their knowledge of authentic Mexican ingredients and tradition to create unique dishes that pay homage to the roots of the cuisine and culture."

For launch, look for a special menu designed to best pair with al fresco dining - with top dishes of note to include Duck Enchiladas (slow-roasted pulled duck, chocolate mole corn tortillas, avocado serrano cream), Pork Belly Tostada (guacamole, tamarind soda glazed pork belly. tomatillo pico de gallo, cilantro crema, built on nixtamalized corn chips), Tuna Ceviche (Sushi grade ahi tuna, Mexican chili oil, sour orange canela broth, avocado crema, totopos), Octopus Tostada (Taro root puree, octopus in chipotle, pickled red onions, built on taro root chips) and tacos including Chicken Al Pastor, Blistered Shishito Pepper, Crispy Cauliflower, Lamb Barbacoa, Pork Carnita, Crispy Fish, Shrimp, and others. As the menu expands, look for future dishes to include other stand-out dishes that include the critically acclaimed and must-try Cheeseburger Fundido, plus Tuna Tlayuda, Ceviche Mixto, Tequila Flan, and more. Vegan selections are available.

At the bar, Anejo’s goal is to provide an expansive selection of agave spirits, featuring familiar favorites as well as some lesser known, rare, and premium offerings for aficionados and novices alike. In addition to a library of tequilas, they also are known for mezcal, raicilla, bacanora, and sotol selections. On top of using high quality 100% agave spirits, the beverage program also uses fresh-squeezed juices, real agave nectar, and seasonal produce. The bar features 10 draft lines that will feature their most popular cocktails, such as the Jalapeno Margarita and Mexican Firing Squad. Down the road, look for Anejo to debut their wine program and add to the spirits menu.

Beverage Director Amanda Swanson said, "As of right now with service outside, our beverage offerings are our collection of margaritas available in a classic style or a choice of flavors, beers, and a humble tequila selection. Going forward we will be introducing several specialty cocktails from the NYC programs as well as a Philadelphia seasonal cocktail program that will launch in the fall. We will also be ramping up our agave selection over the next few weeks and will continue to grow our library continuously over time. Also, look for the debut of other summertime cocktails and frozen beverages to pair with the coming August days."

Inside the restaurant, the new layout features some big changes from the prior restaurant, Gunner's Run. The bar and bathrooms were moved and expanded, the front of the restaurant was opened up with more dining space, the orientation of the restaurant was changed to face 2nd Street vs. the inner courtyard of the Piazza. Additional changes include all new seating, lighting, decor, and other cosmetic changes.

For an exterior vibe for the summer into fall, Añejo wanted to create a shaded, comfortable, approachable and spacious outdoor seating area that still had some design flair and represented their brand. Look for dark wood tables and trellis, filled with blooming plants, black shaded umbrellas and other decor/ greenery - along with a host stand and dark wood bar surrounding by lush greenery.

Inside, Añejo aims to be sexy and trendy but in an approachable way. "We want to create an energetic vibe in a warm room full of sexy people who know where they are and are happy to be there. Their smiles and confidence in that space are as important as any other design element of Anejo Philly," said Executive Chef and Partner Ricardo Camacho.

With the change of the restaurant to face 2nd Street, patrons will find a 30 foot brand new bar with a concrete slab bar top, with wooden post beams filled with tequila and spirit bottles. Crystal chandeliers hang from one end of the restaurant to the other, casting their beautiful light down at the bar, bar high-top seats, and L-shaped dining room. The dramatic lighting helps beautifully and warmly illuminate the 25’ foot ceilings. Original exposed brick detail with gold wall sconces and candles line the left of the dining room. Tables and other accent pieces were handmade by artists that the restaurant group has worked with at other locations. The design aesthetic includes reclaimed wood, exposed brick, concrete and weathered fixtures. As guests enter, make sure to look up at the expansive art mural by local Philadelphia artist Chiara Lattanzio. The expansive and colorful mural spans half the length of the restaurant's interior wall, and it features a Jimador harvesting a blue weber agave in a field in Mexico.

Añejo owners have health and safety at top of mind both for employees and patrons. All employees must wear masks at all times, and customers must wear masks whenever they step away from their table. Bathrooms are sanitized every 15 minutes. All dishes, utensils, and glassware are run through high temp dishwashers that sanitize while cleaning. Single disposable alternates are also available upon requests. Employees sanitize tables fully after each seating.

Camacho added, "We take everyone’s temperatures every day upon their arrival, and no one expressing any symptoms is permitted on the premises. All employees have their temps taken and answer a small questionnaire upon the start of the shift. Employees must wear masks at all times and sanitize constantly. The bathrooms are checked and sanitized every 15 minutes. We will continue to follow all local and state health recommendations and evolve our process as needed for everyone's health and safety."

Opening hours are Tuesday to Friday, from 4:00 pm to 10:00 pm, and Saturday and Sunday, 2:00 pm to 10:00 pm. For reservations, look for Añejo Philly on Open Table going live this Friday online, or call 267-534-5746. For more information and the current menu, visit anejophilly.com. Connect with Añejo on social media by following @AñejoPhilly on Instagram and Añejo Philly on Facebook.

In two weeks, look for 30+ seats to debut outside in the inner courtyard of the Piazza. These seats will be adjacent to a special light installation that will bring to life colorful and visually immersive art experiences to add to the unique overall ambiance of the outdoor dining experience. Also, down the road, look for the launch of a full-scale brunch with food offerings and brunch cocktails. Happy hour will also launch that will feature food and drink specials aiming for a more sophisticated happy hour experience.

Later in the year, when open inside when indoor dining returns to Philadelphia, look for the 2,800 square foot restaurant and bar to seat inside an estimated 18 at the bar, 12 at bar hightops and 60+ in the dining room. The dining room, when the time is right, can also be broken down for large groups and private parties.

MANAGEMENT TEAM:
Anthony Torcivia, General Manager
Amanda Swanson, Beverage Director
Willie Hernandez, Chef De Cuisine
Ricardo Camacho, Executive Chef/Partner

ANEJO OWNER TEAM:
John Paul Valenti, Partner
John Deihl, Partner
David Feit, Partner
Ricardo Camacho, Executive Chef/Partner

GLU HOSPITALITY OWNER TEAM:
Tim Lu and Derek Gibbons, Owners/Partners

ABOUT ANEJO:
Our inventive small plates put a new twist on Mexican food. Chef Camacho’s innovative menu creates a new experience that will delight your palate. At Añejo you’ll find a fun and casual dining experience with a friendly staff that will help guide you through our vast selection of cocktails, agave spirits, and food.

Born out of a love for the neighborhood, Mexican food, and agave spirits, Añejo was launched in Hell’s Kitchen in early 2012. Here you’ll find what is quite possibly the most eclectic selections of tequilas, mezcals, and Mexican distillations this side of the Hudson. An assortment that perfectly complements each and every dish on the inspired menu. All served in a warm, inviting, authentically artistic environment.

Come for a drink. Come for what’s cooking. Come experience Añejo. Original takes on traditional tastes.