Estia Taverna Opens in Radnor, Wyebrook Farm Starts Dinner, Tiffin Expands to NJBy Danya Henninger | July 30, 2014 By Danya Henninger | July 30, 2014
Your daily roundup of Philly food tidbits
• Opa! Monday, August 4, is opening day for the Radnor outpost of Estia Taverna, the fun-loving offshoot of the Pashalis family’s Greek dining room Estia in Center City. The 200-seat Main Line spot is a twin of the already-operating taverna in Marlton, except this one has a wrap-around patio for outdoor dining, something that suits the Mediterranean cuisine especially well. Prices match the casually elegant decor: $7-$13 for apps and $15-$28 for mains. Head over at 5 PM on launch day to participate in the traditional plate-smashing ceremony that welcomes a new venue (222 N. Radnor Chester Rd., Radnor; 484-581-7124).
• Few things are as idyllic as dining in the middle of a farm pasture, and it’s now as easy as making a reservation. Dean Carlson is opening up Wyebrook Farm for dinner on Wednesday-Saturday evenings, with a menu from chef Eric Yost that uses grass-fed beef, heritage breed pork, free-range chicken, eggs, herbs and vegetables that were all grown or raised right there on the Honey Brook estate. Seats are available between 5:30-9 PM each evening, and dinner is served à la carte ($7 for fried green tomatoes to $42 for a special steak) with cloth napkins and fine plateware (610-942-7481).
• New Jersey-based fans of Munish Narula’s Indian quick-service Tiffin will be happy to hear that he’s got three new locations planned, per The Insider. Voorhees and Cherry Hill outposts will launch in September, and an East Hanover location is due in October. In South Philly, what was formerly known as Tiffin Bistro will become a regular Tiffin, with the same menus as the other locales (although it will retain its liquor license).
• Rex 1516 chef Justin Swain’s brisket impressed us to no end (see here and here), and in a rare City Paper re-review of a three-year-old restaurant, Adam Erace agrees. He’s less pleased with the sides and other “over-embellishments” to plates, but in general notes that the South Street West restaurant is better than under its previous chef, who had to step down two years ago due to illness. His shout outs to manager Heather Rodkey’s cocktails are well deserved, too.
• Soup in the summer? For sure, and options go way beyond gazpacho. Be Well Philly has a roundup of 10 chilled soups you can find at Philadelphia restaurants right now, from vichyssoise at Noord to zucchini-crab bisque at Fitler Dining Room.