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What's Happening in:  East Passyunk Crossing :  Graduate Hospital 

New pizza/bakery for Washington Ave.; Noir, a la French Canada

The Insider reports that the Sidecar’s Adam Ritter, who also owns Kraftwork in Fishtown, is planning a pizzeria and bakery on an uninviting strip of Washington Avenue.

It began to make more sense when the blog said there will be no seating. It’s going to be takeout and delivery only, taking over the spot vacated by Pier 22 Seafood, whose phone number is now disconnected.

The place will be called Kermit’s Bake Shoppenamed after Ritter’s cat, which was named after musician Kermit Ruffins (which kind of sounds like a plush cat’s name, actually). Chef Brian Lofink will be on the savory side and Chad Durkin will deliver the sweet side. Lofnik is Kraftwork’s current chef and did stints at Sidecar and Matyson. Durkin was pastry chef at Susanna Foo, The Water Works and has competed on several Food Network shows. So, that means this isn’t going to be your run-of-the-mill pizza place.

Meanwhile, City Eats checked in at Noir

Marco DeCotiis has been bouncing ’round the region’s gravy circuit for years (Foggia, La Stanza, Polstina’s in AC), he was born and raised in Montreal’s Rivière des Prairies by Italian parents, and marries these disciplines to get things going at his EPX bar/restaurant.

The bar/restaurant is praised as much for its cheap drinks – there’s a $5 version of the citywide special with Molson and Canadian Club – as it is for its Montreal-inspired treats like poutine, a Montreal-style steak, an onion soup and Quebec Tourtière, a warming ground pork pie.

Pic courtesy of City Eats

Check out the full write-up here. It makes us want to rethink judging this particular book by its cover. Have you been to Noir? What did you think?


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