Under new leadership, the Passyunk favorite finds sweets cavorting with meats alongside peppercorn beer on tap.
Savor a crunchy fried chicken breast lavished with sweet-spicy maple jalapeño yogurt glaze, all of it sandwiched with bacon between the geometry of house-made cheddar waffles. It’s called the “Yo Cuz,” and no hangover is a match for its crave-able charms.
Octopus, cooked sous vide and then charred to order, was streaked with unexpected notes of cinnamon and chili flakes: Dynamite. It would have been better had it been slightly more tender, but it still arrived plenty addictive on its bed of peppery arugula.
Chef Justin Bogle and co. have successfully pulled off what many thought would be impossible: replacing a Philadelphia icon.
Made by the same folks who make Well’s Banana Bread Beer and McEwan’s Scotch Ale, this sweet stout is creamy, black as night, frothy, and yes, chock full o’ chocolate flavor.