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Tria: Wine, Beer, Cheese… And Sandwiches

31. July 2009

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Tria is known as a destination for wine, beer and cheese, but Executive Chef Jenny Harris has crafted a sandwich menu that offers gourmet ingredients with the same dedication to quality as their fermented fare.  Look no further than the bread for proof.  Tria uses three different bakeries to source each of its breads: ciabatta [...]

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Sandwiches Worth Their Weight In Gold at Zahav

29. July 2009

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Kadima means “let’s move” or “keep going” in Hebrew, which Chef Michael Solomonov believes captures the essence of sandwiches: quick; in and out; continue on with your day.  Maybe that’s why 95% of lunch customers order a sandwich at Zahav.  Or perhaps it is the incomparable value of eating a James Beard acclaimed chef’s food [...]

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Metropolitan Bakery: The Perfect Canvas For A Sandwich Artisan

28. July 2009

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We know that a great sandwich starts with great bread.  But what makes great bread different and better than ordinary breads?  We asked a true expert: Metropolitan Bakery’s head baker, James Barrett. The answer is fermentation, and they figured it out hundreds of years ago in Europe.  Today, while most commercial bakeries pump out breads [...]

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Sarcone’s Deli: Great Food On Great Bread Makes Great Sandwiches

22. July 2009

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Lou Sarcone Jr., the fourth-generation baker on 9th Street in South Philadelphia, is known among his family simply as Junior.  His father, also Lou, and his son, Louis, share more than a name – they share a commitment to keeping a very old business operating the way it did a very long time ago.  That [...]

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The Savory Side Of Capogiro

15. July 2009

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Capogiro is widely acclaimed as the premier gelateria in Philadelphia.  The city has welcomed Stephanie and John Reitano’s Italian artisanal know-how like a breath of sweet, creamy air.  Capogiro uses the freshest seasonal ingredients, sourced primarily from farms around Pennsylvania, including Kensington’s Greensgrow farm.  An authentic Italian café, where the “bar” refers to the espresso, [...]

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Burgers, Dogs and Fries For All: SquareBurger Opens In The Park

14. July 2009

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In May, we took a first look at the Franklin Square burger operation under development by Starr Restaurants Catering. What we had then dubbed the “Starr Shack” (for obvious reasons) has now ditched the tent and moved into a solid structure, officially named SquareBurger. The menu has slightly evolved from what we saw at the [...]

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Oyster House: Seafood And Sandwiches Are A Family Tradition

2. July 2009

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Oyster House, formerly Sansom Street Oyster House, is a modern seafood restaurant and oyster bar.  A Mom & Pop restaurant, in contrast to the chains that dot the landscape, Oyster House offers fresh, seasonal, local ingredients for the common person.  Owner Sam Mink calls the restaurant “a return to its roots,” serving comfort East coast [...]

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Smiths Restaurant: A Sports Bar Where The Food Is The Star

29. June 2009

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Chef / owner Brendan Smith opened Smiths Restaurant in 2007 after serving two years as Executive Chef at Rittenhouse Square’s Smith & Wollensky steakhouse.  His concept: a high-end sports bar with fresh, unique, legitimate food.  No gallon-jugs of mayo; his sauces and spreads are made fresh daily and the sandwiches have a kind of sophistication [...]

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