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Tag Archives | Le Virtu

What's Happening in:  East Passyunk Crossing :  Passyunk Square 

Five-course eating and drinking tour of East Passyunk Avenue

It’s normal to stop in one of the abundance of great restaurants on East Passyunk Avenue for a multiple-course meal with a reservation, but how about a five-course meal, with each course at a different restaurant?

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Try the soup dumplings at Bing Bing Dim Sum.

Zagat rounded up five restaurants for you to “spend an evening exploring this South Philly stretch of culinary talent from the comfort of no-reservations bar seats.”

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What's Happening in:  East Passyunk Crossing 

How do East Passyunk Avenue restaurants deal with high noise levels?

Along with an increase of restaurants in the area, there’s an increase of noise at the restaurants. Noise levels are increasing and some restaurant-goers are complaining.

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Brigantessa is one of the restaurants dealing with noise concerns.

So how do some of East Passyunk Avenue’s restaurants deal with this noise problem?

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What's Happening in:  Passyunk Square 

First Pics: Brigantessa opens at 1520 E. Passyunk Ave.

Brigantessa, the new Southern Italian bar and restaurant from the owners and chef of Le Virtu, is now open at 1520 E. Passyunk Ave.

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The owners Francis Cratil Cretarola and Catherine Lee and chef Joe Cicala had originally planned to open in July, but due to some problems that arose once they began renovating, the opening had to be pushed back until October. The kitchen area had to be completely demolished before they could finish building and work toward their first day on Oct. 14.

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A look at the bar area you see upon entering Brigantessa.

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What's Happening in:  Passyunk Square 

Brigantessa shoots for September; Cicala gets put in handcuffs

The City Paper had a great interview with chef Joe Cicala, the man with the plan for Brigantessa, the brick-oven Italian joint planned for the former Karina’s at 1520 E. Passyunk Ave.

Looking good last week

Looking good last week at 1520 E. Passyunk Ave.

Cicala — also the chef at Le Virtu, whose owners are partners in the new venture — completed a 10-day pizza certification course in Naples, Italy, but ended up having a run-in with the law.

Says the City Paper:

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What's Happening in:  East Passyunk Crossing 

Four restaurants robbed along East Passyunk Ave.

Four restaurants on the 1900 block of East Passyunk were hit in smash and grab robberies early yesterday, in which some punk broke through the windows and grabbed the cash registers.

Fuel, Le Virtu and Adobe Cafe were hit around 1:30 a.m., according to NBC10, which reported that surveillance video showed a man lurking around outside Fuel at that time. He then ran inside and grabbed the register. Johnny Chang’s Chinese restaurant on Broad Street was also robbed, and the robber tried but failed to get into Green Olives Cafe.

Le Virtu new patio

Says the station:

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What's Happening in:  Bella Vista :  East Passyunk Crossing :  Passyunk Square 

List of semifinalists for James Beard awards reads like a South Philly restaurant directory

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The James Beard Foundation has released the nominations of its annual culinary awards – which are something like the Oscars of the food world – and South Philly is well-represented.

In various categories, Will, Bibou, Le Virtu, Laurel, Fond and Serpico have all been nominated as semifinalists. Check out the full list of local restaurants on Foobooz here.

They may not have won just yet, but isn’t it an honor just to be nominated?

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What's Happening in:  Passyunk Square 

More details emerge on Brigantessa, planned for summer opening on Passyunk

Napolitano oven, pic from @Brigantessa_EPA's Twitter

Napolitano oven, pic from @Brigantessa_EPA‘s Twitter

The folks behind the upcoming Brigantessa, which is planned for a summer opening in what is now Karina’s at 1520 E. Passyunk Ave., have already commissioned the handmade wood-burning oven that will be the centerpiece of the restaurant.

The heart of the restaurant will be the centrally located wood-burning oven, a show-stopping piece of equipment that is manufactured to order from Italy and hand-made from volcanic ash. Shipped via month-long boat journey directly from Naples, Chef [and co-owner Joe] Cicala and his team will install the enormous oven through a side window, and the entire restaurant will revolve around it, with trained pizzaioli throwing dough and Chef Cicala himself manning the flames.

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