Zagat GOOGLE INC Travel & Local

Free App on Google Play

View

Openings

Cook and Shaker Sets November Opening

By Danya Henninger
October 29, 2013

Laura Viegas has set Thursday, November 7, as opening date for Cook and Shaker, a craft beer and comfort food pub on the northeast edge of Fishtown. It’s the first solo venture for Viegas, who has worked in the restaurant industry for over 15 years, including at the White Dog Cafe, Farmicia, Bistro 7 and a bakery in New Zealand.

The bar will feature a seasonally changing menu - there is no walk-in, so everything comes in fresh - using ingredients from local farms like Greensgrow and Green Meadow. Expect lots of hearty, unpretentious dishes like a meatloaf sandwich, eggplant rollatini, a burger with tots and house-baked donuts (pumpkin flavor, to start). Lots of vegan and vegetarian options are promised - buffalo-fried Brussels sprouts, anyone? - and nothing will cost more than $15.

Seating for 55 is found beneath a pressed copper ceiling and beside exposed brick walls at assorted tables and at a huge bar made of reclaimed wood. Eight taps at the bar will provide local brews and at least one cider, and the cocktail list will feature drinks made from fresh-squeezed juices. A selection of wines by the glass will also pour, and everything runs a very reasonable $8-$10.

Cook and Shaker does well in aiming for the neighborhood crowd - it’s in an area on the edge of Kensington that’s much more residential than retail (even Memphis Taproom is six blocks closer to Center City). To provide more fun Viegas is installing both a jukebox and a karaoke machine. The kitchen will serve from 3 PM-midnight, Monday-Friday and noon-midnight on the weekends.

2301 E. Albert St.; 215-426-2665

Places Mentioned

White Dog Cafe

Organic • University City

Food24 Decor23 Service22 Cost$42
 
 
 
FarmiCia

Old City

Food23 Decor21 Service22 Cost$35
 
 
 
Bistro 7

Bistro • Old City

Food23 Decor17 Service23 Cost$50
 
 
 
 
Stay in-the-know with our weekly Philadelphia newsletter.
 
comments powered by Disqus