The 10 Most Anticipated Fall Restaurant Openings in Philly
There’s no doubting the bummer factor when it comes to the last weeks of summer, but a new crop of good-looking restaurant openings softens the blow. Here are 10 to be on the look out for, from old-school Americana to Southern fried chicken and new bagel options.
Hungry Pigeon: Chef Scott Schroeder of South Philly Taproom and American Sardine Bar is striking out on his own with good friend and former Balthazar pastry chef Pat O’Malley in Queen Village (743 S. Fourth St.). The duo is planning a breakfast, lunch and dinner spot with a wine list heavy on minimally manipulated, naturally produced bottles. No word on the menu yet, but pigeon will be present in the form of a pie. When: Late fall.
Bud & Marilyn’s: The latest 13th Street venture from Marcie Turney and Val Safran is an ode to Turney’s restaurateur grandparents. The sleek midcentury-inspired dining room (1234 Locust St.) is almost ready to go with a menu that includes retro plates like pupu platters, short-rib stroganoff and fried chicken. Cocktails are coming via Franklin Mortgage vet Colin Shearn and previews of the dessert menu have been nothing short of game changing. When: August 27.
Kanella South: Shuttered since the spring, chef Konstantinos Pitsillides’ beloved Cypriot spot is moving south to new digs in Queen Village (757 S. Front St.). Expect the same fresh menu of vegetable-heavy Mediterranean fare, plus a full bar and outdoor dining area. When: Early fall.
Buckminster’s: Michael and Jeniphur Pasqerello, the husband-and-wife team behind Kensington Quarters, Cafe Lift, Bufad and Prohibition Taproom, have their sights on Point Breeze (1200 S. 21st St.) for their latest endeavor. Tapping chef Rob Marzinsky, the talent behind Fitler Dining Room, this new spot is going to be a neighborhood bistro focusing on locally sourced produce with a full bar including draft wines. When: Late fall.
Stargazy: Chef Sam Jacobson is bringing East Passyunk Avenue a British bakery (1838 E. Passyunk Ave.) specializing in savory meat pies (check out the sample menu above), plus small plates like sausage rolls, potted shrimp and Cornish pasties. On the sweeter side of things, Jacobson has British faves like Eton mess, sticky toffee pudding and banoffee pie. Look forward to a gratis cuppa with your order. When: Late August.
Bar Bombón: Nicole Marquis, the powerhouse behind vegan concepts Charlie was a sinner and HipCity Veg is taking her meatless mini-empire south of the border with this Rittenhouse bar and restaurant (133 S. 18th St.). Originally a Mexican concept, Marquis has expanded the opening menu to embrace flavors from all over Latin America (think arepas and empanadas along with tacos). When: August 24.
Philly Style Bagels: From a weekly pop-up at Pizzeria Beddia, the dudes from this bagel startup are moving into a Fishtown brick-and-mortar spot (1451 E. Columbia St.). The same great bagels (pictured above) that get their characteristic flavor from a Yards IPA boil will be available along with spreads and house-cured fish. When: September.
Coeur: The craft-beer-loving team behind Memphis Taproom and Strangelove’s is looking to Montreal for menu inspiration for their latest venture (824 S. Eighth St.). Casual French Canadian fare is going to be paired with a predictably strong draft list in a sunny dining room just a block off of the Italian Market. When: September 15.
Neuf: Chef Joncarl Lachman has a knack for bringing new flavors to the city, first with the Nordic-inspired menu at Noord and now with North African fare at this Italian market newcomer (943 S. Ninth St.). Lachman is looking to the warm spices and plates of north Africa for his second restaurant, a 60-seater complete with liquor license. When: Early fall.
Gus’s Fried Chicken: An outpost of this Memphis favorite is coming to the fried chicken desert of Point Breeze (20th & Washington Ave.). Order spicy or mild and round out your plate with Southern sides like coleslaw, fried okra and hushpuppies. Sweet tea is on offer, but there’s also going to be a selection of beers if you’d prefer a cold one with your hot chicken. When: Late fall.