Posts for January 3, 2013

What to Eat at Southern Cross Kitchen, Serving Down-Home Comforts and More in Conshohocken

Southern Cross Kitchen's dining room.

Suburban restaurateurs Marianne Gere and Kim Strengari, the duo behind West Conshohocken’s Gypsy Saloon and Stella Blu are kicking off 2013 with the launch of new venture, Southern Cross Kitchen. A rep for the two tells Grub that the new restaurant, which just opened in the recently acquired 8 East space along East 1st Avenue in Conshohocken proper, specializes in southern- and comfort-focused plates. Traditional southern and low country fare, like blackened catfish and shrimp and grits share the menu with more contemporary creations, like a Southern Cobb salad, and Texas hot wings. It’s currently serving lunch and dinner seven days a week from 11:30 a.m. to 11:00 p.m., and brunch on Sundays from 10:30 a.m. to 3 p.m. Check out the menu straight ahead.

Read more »

Victory Expansion Doubles the Brewery’s Output; Creates Dozens of New Jobs

Two breweries are better than one!

So that new, and larger brewing facility that we told you last year the folks at Victory Brewing Company were bringing to Parkesburg, PA is in the works. And it’s just a few months away from completion. According to NBC Philly, it should be up and running by summer. The old, original Victory brewery, which began making beer in 1996, has been maxed out at producing 80,000 barrels per year since the summer of 2011. The new suds factory will be twice the size, and when completed, will be capable of brewing upwards of 200,000 barrels per year. In addition to more beer, the brewery will also be a source of dozens of new jobs. Wow, is there anything beer can’t do? [NBC Philly]

Earlier: Second Brewery In the Works For Victory Brewing Co.

Foursquare Gives Restaurant Owners More Ways to Check-in on Customers

Foursquare overshares your ramen-eating habit.

It's unlikely to provoke the kind of outrage that followed Instagram's terms-of-service changes that gave the company more control of users' food porn, but Foursquare is now allowing participating merchants broader access to data revealing the eating, drinking, and spending habits of its users. Wired reports that Foursquare has amended its privacy policy, and starting January 28, the company will hand over more data to restaurant owners, for example, who will know the exact dates and times of any user's visit.

Read more »

Top Chef Seattle Recap: David Rees on Healthy Food and Sexy Knives

The judges are very amused.Photo: Bravo

Happy New Year, everyone! I hope some of you have made a resolution to treat the recappers in your life with more respect.

Read more »

Weed Candy Warning Comes With Instructions For How It's Made

Atsa niceā€¦

There’s a new scourge on our streets, and in addition to making Portlandia reruns a little funnier, and Taco Bell’s Doritos tacos a little more loco, it has parents in the burbs freaking out. It’s being called weed candy, because it’s, like, candy made from weed, and although the little green lozenges have been making the rounds in these parts for quite some time, Action News reports that the law enforcement community in Upper Merion is just getting hip to it. And while police are issuing warnings to parents about the dangers it presents, Action News delivered a crude recipe for the menacing candy in its report.

Read more »

Wretched Excess: More Writers Complaining About the ‘Tyranny’ of Fine Dining

Daniel Humm and Grant Achatz: not actual tyrants.Photo: Jed Egan

"The meal felt like a form of torture," writes Corby Kummer in the February issue of Vanity Fair. But he's not referring to Guy Fieri's Times Square restaurant; he's recounting his meal at the French Laundry. In “Tyranny — It’s What’s for Dinner,”, Kummer argues that the world's most celebrated restaurants are becoming increasingly rigid in how they treat customers, and Graydon Carter agrees. To these two, it's almost criminal that Per Se and Alinea serve multiple courses, cost hundreds of dollars, take hours to finish, and don't allow diners to ask for substitutions. (Carter’s restaurants, on the other hand, are so relaxed that you usually need a special phone number and at least a B-list celebrity on your arm to score a table — but hey, at least you can get your salad dressing on the side!) Kummer believes that Chicago's now-closed Charlie Trotter's is the root of the problem that's making a generation of young chefs "no longer willing to take orders" from the one percent.

The horror! »

Atlantic City’s White House Subs Open For Business For the First Time Since Superstorm Sandy Struck

Is that a Sub or a Hoagie?

Though political wags in Washington left the Superstorm Sandy-ravaged portions of the Jersey coast on the hook in their bickering over the fiscal cliff and how to avoid it, but that’s not stopping Atlantic City’s iconic sandwich shrine, White House Subs, from resuming operations today. The shop’s been out of commission since late October, when the storm shut down the entire resort city, flooded its streets, and pummeled its businesses with wind, and rain. Press of Atlantic City reports that after extensive renovations, and replacement of all of the waterlogged and flood-damaged equipment, the 65-year-old Arctic Avenue landmark, is looking almost as if nothing ever happened, and is ready again to start serving customers. If only the same was true for gridlocked Congress. [Press of Atlantic City]

Grubstreet Sweeps

Recent reader reviews on MenuPages

  • Bryn Mawr Pizza See the menu

    “Pizza is alright”

    The food is alright... there honestly is no "atmosphere" since it consists of just an oven, two small tables and a television.

  • Derek's See the menu

    “Everything a restaurant should be!”

    Others talk the talk, Derek has always walked the walk.

  • Lion King See the menu

    “My other spot”

    When it comes to the generals...(chicken that is) they'll make you sign up for recruitment


Collin Keefe
Grubstreet Sweeps
Mad Men on
NY Mag