The Spotlight of the Week: National Seafood Month
October is National Seafood Month. Philadelphia is home to some of the most tremendous restaurants in the country. There are several sizzling and savory seafood options all around the City of Brotherly Love.
• Fond: Fond, the contemporary American restaurant and bar on East Passyunk, offers dinner guests delicious seafood options such as Scallops ($34) with a paella cake, chorizo, braised fennel, and smoked paprika aioli and Salmon ($33) with asparagus lemon risotto, spring onion, and saffron sauce. When it comes time for brunch, guests can enjoy dishes such as a Crab Salad ($18), Crudo du Jour ($14), or a Crab Omelet ($15).
• Forsythia: Forsythia, the newly opened restaurant in Old City from renewed Chef Christopher Kearse, highlights the best of each ingredient in their dishes. Options include the Tuna Collar Amandine ($30) with Fresno chili, hearts of palm, and ponzu, Mussels Escabeche ($13) with pickled uni, garlic flowers, and smoked paprika, and Manilla Clams ($17) with Champagne, Andouille, and leeks.
• Ocean Prime: Ocean Prime, one of Center City’s most beautiful steakhouses and seafood restaurants, offers seafood lovers endless options from their decadent menu. Guests can enjoy sushi with raw or cooked fish, a wide variety of fish-centric dishes such as Jumbo Lump Crab Cake ($20), King Salmon ($49), and Sea Scallops ($40), or options from the raw bar including Dutch Harbor King Crab Legs ($33), Chilled Whole Maine Lobster ($32), and Oysters on the Half Shell ($21).
• Oloroso: Oloroso, the Spanish tapas restaurant sherry bar from Chef Townsend Wentz, offers guests a wide variety of authentic seafood tapas options perfect for sharing. Guests can enjoy Boquerones ($9), Gambas Al Ajillo ($15), Pulpo Oloroso ($17), Roasted Sea Scallops ($28), Paella Oloroso ($44), and more.
• Royal Boucherie: Royal Boucherie, the Old City American Brasserie from award-winning Chef Nicholas Elmi, offers an over-the-top seafood tower that guests can indulge in. Call the Royal Plateau ($95), this three-layer seafood tower includes oysters, jumbo shrimp, lobster, tuna, octopus, and scallops. For those looking for a daintier option, the raw bar offers smaller servings of oysters, lobsters, tuna, shrimp, scallops, and snow crab.
This Week in Cocktails: Autumn Cocktail Ideas
The harvest months are here. The leaves are changing colors and the chilling breeze of winter fastly approaches. Nights, either out or in, can be coupled with several Autumn libations. Here are a few options for you to sip your sweater-filled days away from great hotspots in the city.
• Art in the Age‘s “The Jackalope”: Courtesy of Jackie Nevin, Mixologist at Art in the Age
Garnish: Fresh Apple Slices
- 1.5 oz. Kinsey American Whiskey
- 0.5 oz. Art in the Age Maple Jack Apple Brandy
- 0.25 oz. Averna
- 2 Droppers Spiced Apple Bitters
Procedure: Add all to pitcher, stir to chill. Serve up in brandy snifter and garnish with fresh apple slices
• Bluebird Distilling‘s “Pumpkin Smash”: Courtesy of Matthew Giarratano, Beverage Director at Bluebird Distilling
Garnish: Grated Cinnamon
- 1 oz. Bluebird Distilling Phoenixville Whiskey
- 1 oz. Allspice-Infused White Rye Whiskey
- 0.75 oz. Demerara Syrup
- 0.5 oz. Lemon Juice
- 0.5 oz. Egg White
- 3 bar-spoons Libby’s Pumpkin Pie Mix
Procedure: Add Ingredients, Reverse Dry Shake, Double-Strained over Fresh Ice
• CO-OP Restaurant and Lounge’s “The Final Draft”: Courtesy of Ryan Reeves, Restaurant Manager at CO-OP Restaurant & Lounge
Garnish: Bronze Fennel Frond
- 2 oz. Basil Hayden Dark Rye
- 1 oz. Averna
- 1 oz. Egg Whites
- 2 Dashes Angostora Bitters
- Green Farms Bronze Fennel
Procedure: In a mixing beaker combine rye, averna, and bitters. Add ice and stir 40 times. Strain into a chilled coupe glass. In a separate shaker, dry shale the egg white. Pour shaven egg white over a cocktail. Garnish with Bronze Fennel Frond.
• Fond‘s “Bada Bing”: Courtesy of Carney Gilfillan, Lead Bartender at Fond
Garnish: Grilled Orange
- 1.5 oz. Rye Whiskey
- 0.5 oz. Mezcal
- 1 bar-spoon Charred Orange Syrup
- 1 bar-spoon Averna Amaro
- 0.5 oz. Egg White
- 2 bar-spoons Pumpkin Pie mix
Procedure: Served on the rocks with a twist
• Forsythia‘s “Rye Fever”: Courtesy of Jennifer Camela, GM and Bar Director at Forsythia
Garnishish: Grated Tonka Bean Over Top
- 1.5 oz. Old Overholt Rye
- 1 oz. Yellow Chartreuse
- 1 Egg White
- 0.75 oz. Macadamia-Almond Orgeat*
- 0.5 oz. Lemon Juice
- 0.25 oz. Orange Juice
Procedure: Dry shake all ingredients aggressively, add ice and gently shake to chill
• Rex 1516‘s “Compson Sour”: Courtesy of Alex Tack, Beverage Manager at Rex 1516
Garnish: Orange Peel
- 2 oz. Coopers’ Craft Bourbon
- 1 oz. Lemon Juice
- 0.75 oz. Bell Pepper-Infused Maple Syrup
- 0.25 oz. Combier Orange Liqueur
- Laphroaig 10-year Scotch Rinse
Procedure: Shaken, served up and garnished with an orange peel
• Square 1682‘s “You’ll Be Back”: Courtesy of Christian Diaz, Lead Bartender at Square 1682
- 1 oz. Oat Infused Bourbon
- 0.75 oz. Raisin Rum
- 0.5 oz. East India Sherry
- 2-4 Dashes Black Walnut Bitter
- 1-2 Dashes Spiced Tincture
CO-OP Welcomes Squash Players with “Performance-Driven” Menu
CO-OP Restaurant & Lounge is partnering with Drexel University Center for Nutrition and Performance to welcome the U.S. Open Squash competitors to Philadelphia with a “performance-driven” menu available from through Saturday, October 12.
CO-OP Restaurant Chef, Brendan King, has teamed up with Assistant Clinical Professor and Director of the Center for Integrated Nutrition & Performance at Drexel University, Nyree Dardarian, to craft the ultimate athlete-friendly menu for visiting competitors and foodies alike, including dishes such as house-made granola, Roast Ginger Turmeric Chicken Breast, Avocado Quinoa Veggie + Pan Roasted Salmon Bowl Salad, Chicken Ramen Bowl, and more.
Each week, Philly Influencer picks the best parties, events, and social gatherings the area has to offer.
• Philadelphia Union Playoff Rally: The Philadelphia Union will be hosting a playoff pep rally this Thursday night for the fans. Come to Xfinity Live! The event is free with an RSVP and will feature meet-and-greets, autograph sessions, and more.
• YèShì Chinatown Night Market: The Chinatown Yè Shì Night Market is this Thursday night. There will be tons of food, cooking demonstrations, traditional fare, dances, live music, and so much more at this amazing annual event.
• House of Vans: Vans will be hosting a skate, music, arts, an entertainment blowout this week. There will be several fun events popping up all over the city for free. Philly rapper Tierra Whack and other curated DJs will be performing. Come see the massive murals, partake in the skating sessions, and an indoor skate park.
• Freedom Party PHL on Moushulu: Freedom Party brings their old-school ways to Philly this weekend. The best in hip-hop, R&B, pop, rock, reggae, disco, and house will be played all night long. Coem to the decks of Moushlu for all of the fun.
• Oktoberfest at Dilworth Park: This Friday, Dilworth Park’s Octoberfest begins. Stop by for seasonal beers from Goose Island, Maker’s Mark cocktails, and plenty of food will. The City Hall adjacent park will feature live entertainment, music, and more.
• Philly Wing Festival: 2300 Arena will be hosting the 2019 Philly Wing Fest this Saturday. There will be 20+ wing options & food vendors, an ax-throwing expo, entertainment stages, carnival games, a beer garden, and so much more.
• Sippin’ By the River 2019: In its 26th year, the Sippin’ By the River returns to Manayunk Brewery. Come sample over 30 wines, ciders, and craft beers. There will be live entertainment, games and prizes, and more.