Openings

5 Things to Know About Bar One

By Caroline Russock  |  October 26, 2016
Credit: Bar One

The latest addition to the Ninth Street stretch comes by way of Gabrielle and Ryan Rubino, part of the fifth generation family dynasty behind Ralph’s. With over one hundred years in the meatballs and marinara game, this brother and sister team has branched out with a comfortable neighborhood bar that’s not shy about paying tribute to its roots. Here’s what you need to know about Bar One.

Old Meets New Italian
Philadelphia’s Italian Market remains on the most reliable places for red sauce eating. As the market evolves, however, dining options are leaning towards more diversity. This new bar and restaurants lands comfortably in the middle of old and new schools, with chef Anthony Barone embracing pieces of the Italian-American cannon and mixing it up with more modern thinking fare.

Rat Pack Reinvented
The Ninth and Catherine corner (pictured above) has been whitewashed and comfortably outfitted with exposed brick, a polished wooden bar with plenty of seating in the back. The real star of the show, though, is the wall decor: diverse album art ranging from Led Zeppelin to Biggie, along with retooled portraits of Dean Martin, Frank Sinatra and Sammy Davis Jr. (pictured above).  

American-Italian
Eggplant parm and meatballs might not be on offer here, but Philadelphia accented Italian-American influence pops up all over Barone’s menu. Spring rolls are filled with a choice of roast pork, cheesesteak or sausage and peppers; calamari pops up in a radicchio salad with fennel and apples; the burger is finished off with marinara and mozz (pictured at top).

Chianti and Cocktails
No restaurant on Ninth Street would dare launch a wine list without at least one Italian red and white by the glass: Chianti and Pinot Grigio. The beer menu is comprehensive and many of the cocktails (pictured above) begin with PA made spirits. A house old fashioned is made with Wigle wheat whiskey out of Pittsburgh and local cider is spiced with State College distilled Big Spring rum.

Brunch Bunch
The kitchen’s commitment to keeping the checkered tablecloth theme alive translates particularly well during weekend brunch. Benedict goes full Philly with steak, fried onions and eggs sitting on a soft pretzel bed, waffles come topped with gelato (pictured above) and beets take the place of tomatoes in a seasonal spin on a caprese.

767 S. Ninth St.; 267-543-2944

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