leftovers

StrEATS Philly Tickets on Sale Now; American Sardine Bar Rolls Out the ‘Oxtail Junior’

• If you have any interest in StrEATS Philly: Two Kitchens/Two Countries, the second annual celebration of street foods hosted by Chabaa Thai owner Moon Krapugthong, and serves as a benefit for Wat Bodd Voraditth Orphanage in Thailand’s Angthong Province and Children’s Village near Chinatown, you should get tickets now. The food truck street festival and cooking competition takes over at Vie on North Broad Street on April 12, but will most likely sell out before that. $150 gets you full VIP treatment, and $75 gets you entry, food and a couple of drinks. [Grub Street]

• South Philly’s Devil’s Den celebrates five years in business on Saturday. In honor of the milestone, the owners are rolling out a bunch of special barrel aged brews (traditionally, five years is the wood anniversary) including Monarchy Of Musselland Son of a Batch Gose (Hickory Wood), Bruery White Oak, Stillwater Red Wine Barrel Aged Debauched, and Dochter Van De Korenaar Embrasse Peated Oak Aged. With woody brews, the bar will offer one dollar off of all craft drafts until 5 p.m. [Grub Street]

Cheu Noodle dudes Ben Puchowitz adn Shawn Darragh check in with hours of their just-launched operation. Until they get their liquor license squared away, they will operate as a BYOB from 4 p.m. to 10 p.m. Mondays, Wednesdays, and Thursdays; and 4 p.m. to 11 p.m. Fridays and Saturdays. They are closed on Tuesdays. They say lunch service will begin soon, too. [Grub Street]

• Sly Fox’s decision to go topless is causing a bit of a stir. Bites on Today flips for the Phoenixville-based brewery’s new 360 Lid-topped cans of Helles Lager, which when properly opened, give drinkers full olfactory access to the delicious craft beer inside. [Today]

• On tonight’s episode of Friday Arts, producer Monica Rogozinski explores Philly’s growing artisan, small batch coffee scene with a look at ReAnimator Coffee Roasters. Showtime’s at 8:30 p.m. [WHYY]

American Sardine Bar salutes Pizzeria Beddia owner and pizzaiolo Joe Beddia with the latest entrant in its ongoing guest sandwich series. The new sandwich, dubbed the Oxtail Jr., sports braised oxtail, long hot mayo, piave cheese, and arugula on ciabatta bread. It’s on the menu until the end of the month. [ASB/Twitter]

• Joncarl Lachman is going to take a break from getting his forthcoming Noord together on April 22 to preview some of the plates he intendes to serve there with a pop-up at Farm and Fisherman. The dinner runs $65 a head. Reservations can be made by calling Farm and Fisherman. [Eater]

Advertising
 
NY Mag