Month: March 2011
So the South Philly Foodie Meetup was last night at Salt & Pepper and it was a great night out. Nine fellow foodies attended and we had the entire second floor to ourselves. We were all quite pleased with our selections, the service, and most definitely the ambiance.
For my starter, I enjoyed the perfectly cooked gnocchi with asparagus tips, crispy proscuitto in a rich porcini mushroom sauce. I could have eaten more and swam in that sauce, but I’m glad I left some room for my main course. Not deterred by such a heavy starter, I threw caution to the wind and went with the 10 oz. burger made with Gruyère, caramelized onions and a very large slice of beefsteak tomato. The burger is, without a doubt, humongous! So keep that in mind if you go & want to order it. While I’m glad I tried the gnocchi (seriously, it was luscious), I really didn’t need it. I couldn’t eat the whole burger + the delicious, perfectly cooked battered fries. But they were quite lovely today for lunch.
In summary, I highly recommend checking out the new Salt & Pepper on East Passyunk Avenue. It’s a lovely addition to what is quickly becoming South Philadelphia’s “Restaurant Row”.
- What do you get when you combine Steven Cook and Michael Solomonov of Zahav, Thomas Henneman and Bob Logue of BODHI Coffee, and Felicia D’Ambrosio, of GRID/Metro/City Paper? Why, Federal Donuts of course! Opening this Summer in Pennsport. Read more: Foobooz | Philly Insider | Meal Ticket
- Suddenly last month, Society Hill Hotel closed its doors forever. Left us wondering what would take over and, more importantly, how soon? Word on the street is that Billy Curry of Copabanana will be taking over.
According to a sign on the building, the working name is Havana Banana. My bad, that’s the name of the owners, the working name is The Monkey Bar & Restaurant. Hat tip to Phoodie.
- After a Winter hiatus, South Philly Foodie Meetup will hold its fourth dining out meetup tomorrow evening, March 9th, at the new Salt & Pepper on East Passyunk Avenue.
Have a Philly food tip you’d like to share? Email phillygrub (at) gmail (dot) com or tweet @phillygrub.