food : Development News

When Green Aisle Grocery, a beloved local purveyor of organic and artisanal foodstuffs, first opened for business on East Passyunk Avenue in 2009, there were few signs that the micro-sized shop would go on to win accolades from the likes of Food & Wine and The New York Times. Indeed, in 2012, Philadelphia magazine named Green Aisle the city's best gourmet market.
 
Now fans of the grocery's farm-fresh dairy and meat products -- and its dozens of other odd and obscure edibles (Sri Lankan cinnamon sticks, anyone?) -- have another reason to celebrate. In mere weeks, a second and significantly larger Green Aisle location will hang its shingle at 2241 Grays Ferry Avenue in Graduate Hospital.
 
The ground-floor storefront will be roughly five times the size of Green Aisle's 260-square-foot South Philly shop, says co-owner Andrew Erace, who runs the business with his brother Adam, a local food writer. Even better, Little Baby's Ice Cream will be serving eight different flavors of locally-made deliciousness from a dedicated counter.
 
According to Andrew, the idea for Green Aisle's second location partially resulted from a desire to serve a neighborhood without access to the sorts of specialty items the store carries. And, thanks to the swift growth of a product line the brothers launched in 2012 which includes items like organic nut butter and infused honey, they also needed more space.

"It got to the point where in order for us to grow as a business, we really needed to have our own [location] with a kitchen," explains Andrew.   
 
The Erace brothers will also be taking advantage of that new kitchen to offer simple, grab-and-go prepared foods such as parfaits and lettuce-based salads. If all goes well, the store could open as early as May 1.      
 
Source: Andrew Erace, Green Aisle Grocery
Writer: Dan Eldridge
 

If you need a sign that Philly's retail infrastructure is getting back on track, look no further than the stretch of Germantown Avenue that runs through the northwestern neighborhood of Chestnut Hill.

In early April, the Chestnut Hill Business Association (CHBA) announced that five new shops have either recently opened on the avenue or will soon, while a sixth shop has moved into a larger location "to accommodate its rapid expansion," according to a release.
 
The avenue's latest addition, the children's boutique Villavillekula (the name is a Pippi Longstocking reference), celebrated its arrival with an opening reception at the end of March. The Chocolate Hill Candy & Fudge Shop, meanwhile, opened in December and has already proven popular with kids and grownups alike.
 
Also new for the toddler set is a youngsters-only version of the popular Greene Street consignment chain. Known as Greene Street Kids, it'll open sometime this month, as will Greenology, a gardening and organic lifestyle store across from the Chestnut Hill Hotel. Newly launched inside the hotel is Paris Bistro & Jazz Café, the third offering from Chef Al Paris, who also runs the acclaimed Heirloom and Green Soul eateries in the neighborhood. 
 
According to CHBA Executive Director Martha Sharkey, the growth of the neighborhood's retail scene owes a large debt to the organization's retail recruitment program, which launched four years ago. The neighborhood has welcomed 15 new shops and eight new restaurants in that time.  
 
"We are very lucky to have this program," says Sharkey. "For a downtown district, it's always challenging -- with malls, and with other places for people to shop -- to really create a vibrant, thriving community. The retail recruitment has really been essential to us."  
 
The retail recruiter position has recently become available; interested candidates can view the job description here.
 
Source: Martha Sharkey, Chestnut Hill Business Association
Writer: Dan Eldridge

The experimental urban agriculture organization Greensgrow Farms has been operating for nearly two decades in South Kensington where it not only runs a CSA program and a community kitchen, but also educates Philadelphians about sustainable living, and attempts to convince other communities to replicate aspects of its urban farming model.  
 
A little over a week ago, West Philadelphia became an extended member of the Greensgrow family when a gardening center, Greensgrow West, opened on the 4900 block of Baltimore Avenue at the former site of the Elena's Soul jazz club.  
 
The gardening center will remain at the Baltimore Avenue site for at least two years. They will sell plants and fruit trees, and eventually offer workshops similar to those held at the Kensington location. Greensgrow West will also be home to a farmer's market accepting SNAP and WIC Farmers' Market Nutrition Program (FMNP) benefits.
 
According to Greensgrow's Ryan Kuck, himself a 15-year West Philly resident, the organization saw the neighborhood "as really fertile ground," and an ideal location to further explore its mission of creating livable communities on underutilized urban land.

"We know we have a lot of support [in West Philly], and we know there's a market for greening," says Kuck, who adds that Greensgrow's mobile markets, which offer fresh food to underserved communities, are often based in West Philly. "It's also just a really interesting place for us to explore what Greengrow's future model might look like."
 
It's currently unclear what will happen to the site when Greensgrow's lease ends in April 2016.
 
Source:  Ryan Kuck, Greensgrow Farms
Writer: Dan Eldridge
 
Mobile Market photos by Jennifer Britton
Remaining photos by Bryn Ashburn

After spending more than two years on a frustrating search for the ideal urban location in which to open a small-batch craft brewery, Tim Patton finally settled on a historic building with beer in its bones. Now, he’s only a few short months from opening Saint Benjamin Brewery.

Located in South Kensington near the corner of North 5th Street and Cecil B. Moore Avenue, the three-story, 14,000-square-foot building Patton bought for $395,000 was originally home to the Theo Finkenauer Lager Beer Brewery, which went out of business sometime around Prohibition. Technically, the space was home to the brewery's carriage house and stable, so Patton has been spending much of his time lately (not to mention his money; the project is largely self-financed) rehabbing the space. 

"The building itself was actually in very good shape," he says. "This was the first clean and dry building I had actually seen when I was looking at spaces." 

Still, certain infrastructure upgrades were necessary. The former carriage house has been outfitted with new electrical circuits, a sprinkler system, new sewer lines and a two-inch gas line, to name just a few of the recent improvements. And, as Flying Kite reported in April, Patton used crowdsourcing to fund a facade rehab.

The brewery hopes to officially open for business in early spring, distributing beer to pubs in Fishtown, Northern Liberties and Kensington. Saint Benjamin's will also offer the occasional brewery tour and tasting, and customers will be able to fill growlers onsite. 

Patton also has plans to eventually add a brewpub. Unfortunately, that step is still probably another year or two away.

Writer: Dan Eldridge
Source: Tim Patton, Saint Benjamin Brewery

With adjacent East Passyunk recently named best neighborhood for the second year in a row by Curbed Philly, and memories from Mummers' revelries a street over still fresh, it seemed a good time to check in on two-month-old bar and restaurant Moonshine in Pennsport.

The 46-seat establishment stands at the site of the former East Side Moyamensing Saloon, a no-frills dive bar that operated on the corner since 1935. Co-owner Rich Fattori said he jumped at the chance to buy the property, located about a half-mile south of The Industry and Federal Donuts. 

"We found the location because we were the vendors for the jukebox and Megatouch of East Side Saloon," says Fattori. "When we found out the previous owner was selling, we wanted to get in right away, because we thought it was a very up-and-coming area. There are lots of young professionals and new people moving in, but it still has the mystique of a typical South Philly neighborhood." 

Fattori was initially concerned about neighbors' reaction to losing a local institution. 

"I was a little nervous in how quickly it would take them to warm up to what we're trying to do here," he says. "We've owned another bar in Briarcliffe for ten years and the original clientele is still resistant to any changes."

Fattori and his team made a concerted effort to become part of the community. He even knocked on a neighbor's door to introduce himself: "Before I could even say anything else, she held up her hand and said, 'Stop. I know what you're doing, and I love it.'" 

The neighborhood's enthusiasm was documented by local press, such as Pennsporter and Passyunk Post, as Fattori's team completed renovations over the summer. Since opening, he estimates that about three-quarters of customers have been locals. This fits perfectly with his vision for Moonshine as a welcoming and friendly neighborhood spot. 

Fattori's strict adherence to Moonshine's concept, even when it means a loss in profit, was evident in his decision not to open on New Year's Day. Though the restaurant served lunch to a private party (the Holy Rollers N.Y.B. Mummers club), Fattori closed to the public partly based on the recommendations from neighbors and frequent diners.

"We didn't want to change to just open and make a ton of money," he says. "We wanted to keep our character and the vibe we have going here."

Moonshine is located at 1825 East Moyamensing Avenue; make reservations at moonshinephilly.com or by calling (267) 639-9720.

Writer: Nicole Woods
Source: Rich Fattori, Moonshine 

Over the course of the last decade, the Francisville Neighborhood Development Corporation has been extremely active. After working to eradicate blight, cut down on crime and bring affordable housing to the neighborhood (located just east of Fairmount and north of Spring Garden), the organization had pivoted towards economic development. The recent opening of Tela's Market & Kitchen at 1833 Fairmount Ave. is the most recent marker of their success.

Developer Daniel Greenberg and Chef Chad Williams (formerly of Jose Garces' Amada and Chifa) partnered to create the artisanal grocery and café. Canno Design's Gabrielle Canno and Carey Jackson Yonce (who also designed Wishbone in University City) created a warm and intimate feel in a single high-ceilinged room by carving out sections for multiple uses. A counter with prepared foods anchors the space, with seating for the made-to-order counter along the windows, and refrigerated cases along the back walls. 

Greenberg, who has lived in Spring Garden with his wife and two young children for the past five years, saw a need for fresh food in the area, and set his sights on a lot that had been vacant for more than 20 years. Greenberg pursued the project because of his passion for the area.

"I am a lifelong Philadelphia resident," he says. "And I think each great neighborhood should have a smaller, more neighborhood-scale specialty market... I started construction on the building in December of 2012. All ground-up construction in the city presents its unique set of challenges, and this project was no exception."

According to Greenberg, the neighborhood has been supportive of Tela's; the market is already drawing repeat customers. Several of the employees live in adjacent neighborhoods, including Francisville, Spring Garden, Fairmount and Brewerytown.

Greenberg's next project in the area will be even more ambitious -- he plans to break ground on a large commercial space with residential units at 1720 Fairmount Avenue in Spring 2014.  

"I am committed to this neighborhood, and look forward to identifying future development opportunities," he says.

Writer: Nicole Woods
Source: Dan Greenberg, Tela's Market and Kitchen

Flying Kite readers should remember the address 322 W. Chelten Avenue — the Germantown storefront was a site for our "On the Ground” program, a year-long initiative that activated underutilized spaces in under-covered neighborhoods. Thanks to a new loan program from the Commerce Department, 322 W. Chelten Avenue is now home to a thriving new business, Rose Petals Café & Lounge.

The InStore Forgivable Loan Program targets retail, food and creative businesses on commercial corridors that serve low- to moderate-income communities. The loans enable businesses to purchase equipment and materials in order to expand or open a new location. The Department of Commerce had previously offered grants for façade renovations through its Storefront Improvement Program, but a funding option for interior improvements did not exist.

"The program helps to revitalize Philadelphia's commercial corridors as the backbone of residential neighborhoods," says Jonathan Snyder, Sr. from the Commerce Department. "InStore Loans strategically invest in businesses that will increase foot traffic, improve the retail mix, enhance existing businesses, create jobs, and provide goods and services." 

The loans range between $15,000 and $50,000, and are forgiven if the recipient meets program guidelines for five years. For Rose Petals, the funding covered the cost of critical start-up supplies, including refrigeration units, a hood and exhaust system for the stove, new floors, shelving units, a copper ceiling and a coffee bar.

Rose Petals was selected because of its proximity to public transportation and distinction as one of the neighborhood's only sit-down restaurants. As the first business to receive an InStore Loan, the cafe influenced the program's development.

"They were selected as the pilot recipient to help us refine the application process to ensure it was as efficient as possible for future applicants," explains Snyder.

The InStore Program is now available for businesses on more than 88 eligible commercial corridors throughout the city. 

Writer: Nicole Woods
Source: Jonathan Snyder, Department of Commerce

Recently, Flying Kite has covered a surge in residential and mixed-use development in University City. The University City District's 2012 Annual Report showed an increase of 22,000 new jobs over the last decade, with a 10 percent population increase projected by 2015. Successful new outposts of popular brands, such as Yogorino and Shake Shack, have followed this trend and opened in the neighborhood. 

The area's latest delicious amentity? Fried chicken. On October 28, chefs Alan Segel and Dave Clouser opened Wishbone at 4034 Walnut Street and sold out of food within hours. That pattern continued for the first few days, but resolved when Clouser began placing chicken orders exceeding 300 pounds.

"Penn students come from over 100 countries, and every culture and cuisine has some form of fried chicken," says Erica Hope, general manager at Wishbone. "It's something everyone gets."

Wishbone's location -- at the former site of neighborhood institution Lee's Hoagie House, which closed in July after 28 years -- is integral to its business plan. Both Drexel alums, Segel and Clouser hope to model Wishbone's relationship to the community after its predecessor. 

"Lee's was a huge member of the community, not just due to their food but also because of the people behind the counter," recalls Hope, also a Drexel alum. "They set the standard for interaction, which we strive to meet and exceed."

One of the most direct ways that Wishbone will carry on Lee's legacy is in hiring Donald Klipstein, who worked at the sandwich shop for 27 years. Klipstein's experience has made him an "irreplaceable" employee; he creates Wishbone's housemade juices, teas and dipping sauces, and will be kickstarting its delivery service in the near future.

Wishbone is also fostering a relationship with Penn's Greek community, offering complete buy-outs of the restaurant for their private special events.

For Segel and Clouser, the decision to open in University City felt natural, especially after successful stints in fine dining on the Main Line. "We are all from Philly, so we want to stay in Philly," says Segel. "With Wishbone, we get to indulge our creative culinary side, while also building a lasting local presence."

"We feel like freshman entering a new semester in school -- we are eager to meet our new neighbors and exchange ideas," he adds. "Beyond just great food, we are looking forward to being a local hangout. We have a lot of cool ideas up our sleeve that we will roll out bit-by-bit.”

Wishbone is currently hiring. Interested candidates should call (215) 921-3204 or email [email protected].

Writer: Nicole Woods
Source: Erica Hope, Wishbone

In just eight years, Mt. Airy's High Point Café has earned a reputation for its high quality espresso, delicious baked goods and top-shelf customer service. Owner Meg Hagele opened the place in 2005. She had owned her own coffee shop in Seattle, and when she moved back home to Philly, she knew she wanted to stay in the bean business. 

Restaurants from across Northwest Philly have long wanted to sell the café's products, but the small operation on Carpenter Lane, with its 100-square-foot kitchen, was too small for wholesale. Two years ago, owner Hagele decided she was tired of saying "no."

"Plus, I was getting restless," recalls Hagele. "I needed a new challenge."

The idea for High Point Wholesale was born. Hagele began looking for a facility to house the kitchen and serve as a wholesale hub while leaving the café operation on Carpenter Lane. She eventually found a space at 6700 Germantown Ave; ironically, she had looked at it years earlier and decided it didn't fit the bill. This time around, things fell into place.

"I was looking all throughout Germantown," says Hagele. "6700 Germantown immediately came to mind."

The building was slated to become a Wingstop franchise, but when those plans fell through, High Point was able to secure the lease. Next came a capital campaign. After giving a presentation to customers who had expressed interest, Hagele raised an amazing $350,000 in private equity.

"The money has come from the customer base alone," she says. "I am very moved by the level of support."

Today, High Point Wholesale is in full design mode, with construction set to start soon. Hagele hopes to be up-and-running in January or February.  

Source:  Meg Hagele, High Point Cafe
Writer: Greg Meckstroth

It’s been five years since wholesaler Common Market started distributing local, sustainably-produced foods. As with many successful ventures, they eventually outgrew their digs. Fortunately, last Thursday, Common Market celebrated their fifth anniversary with a "warehouse warming" party in honor of their new, much larger space.

Since 2008, Common Market has moved over 200,000 cases of local produce, dairy and meats. They work with an average of 75 family farms and have over 150 customers, including schools, colleges, hospitals, grocery stores, workplaces, nonprofit organizations and faith-based institutions.

"In 2012, we were turning down partnership opportunities because we didn't have enough space," explains co-founder and Executive Director Tatiana Garcia Granados.

After a long search, Common Market purchased a large North Philly warehouse and raised close to $2 million for the relocation and renovation. The new space will allow them to do what they do best: be the bridge between big buyers and local farmers -- and in a big way (the new space is 70,000 square feet).

“Reaching the five year mark is a big deal," says Granados. "Before five years, you're still an experiment -- people are waiting to see if you succeed. We can now show what we are doing is working and making a difference."
 
Source:  Tatiana Garcia Granados, Common Market Co-Founder and Executive Director
Writer: Greg Meckstroth

It’s no secret that Center City is in the midst of a major residential construction boom. Two of the projects -- The Granary and The Sansom -- were built by Jim Pearlstein's Pearl Properties and designed by DAS Architects; combined, they have brought 331 apartments to Center City in the past month. Both developments also boast street-level retail, a must-have in a contemporary infill project. As the residents move into their new apartments, so do the retail tenants.
 
First up is The Sansom, a project known for its urban ethos -- the development contains no off-street parking for cars but plenty for bikes. The first floor commercial space is already fully leased. Medium Rare, a steak frites-focused import from Washington, D.C., is currently under contruction. Joining Medium Rare is Adolf Biecker Salon and Spa.

Meanwhile, up at The Granary near Fairmount, award-winning local chef Marc Vetri is opening Pizzeria Vetri. The restaurant will serve up pizzas (similar to those at his famed Osteria) and will offer beer, salads and other casual Italian staples.

The latest tenant is Pennsylvania's first Unleashed by Petco, an urban-sized big box store providing everyday pet essentials and a wide-variety of natural, organic and raw food selections.

In addition to pleasing pet lovers, Petco hopes to make an impact on the community as well.
 
"The team will host numerous community gatherings throughout the year for the Granary's shelter pets to find forever homes," explains explains Lydia Bakit with West Public Relations. Unleashed is expected to open in September, as is Adolf Bieker and Pizzeria Vetri. Medium Rare should open later this fall.
 
Source:  Lydia Bakit, West Public Relations
Writer: Greg Meckstroth

In its first year, Flying Kite's On the Ground program has embedded the publication in four neighborhoods, occupying vacant storefronts for 90 days each. Community engagement, positive reporting and reimagining underutilized commercial spaces are pillars of the effort.
 
Now one of our On the Ground storefronts has landed a permanent tenant. After three months of events and outreach at 322 W. Chelten Avenue in Germantown, the folks at Philly Office Retail were able to rent the property to Rose Petals Café and Lounge, a BYOB concept new to the area.  
 
According to Noah Krey with Philly Office Retail, before Flying Kite's On the Ground program, there was no tenant expressing serious interest in the storefront (former home to a regional Obama campaign office). 
 
"Enlivening the space made it an easier sell to prospective tenants," says Krey. That new energy, coupled with Philly Office Retail's commitment to bringing a quality tenant to this stretch of Chelten Avenue, is what helped attract Rose Petals Café.
 
The space is now under construction. Owners Desmin and Jania Daniels, a Mt. Airy couple launching their first restaurant, hope to open by the end of July. 
 
The BYOB ("bring your own bottle"), which Krey calls "a great concept for this part of Germantown," will offer breakfast, lunch, pastries, specialty smoothies and 10 different waffle options. Dinner will be served Friday and Saturday evenings (6 - 10 p.m.) and feature a fusion of Latin and Soul cuisines.
 
The café and lounge will also feature wireless internet and a small stage for live music. The couple eventually hopes to renovate the backyard, adding additional seating and possibly a tiny dog park.
 
Source:  Noah Krey, Philly Office Retail
Writer: Greg Meckstroth

On the heels of South Philadelphia High School's crowdsourced fundraising campaign for its Greening Master Plan and rooftop farm, Lauren Mandel, one of the project’s landscape designers, has released EAT UP.

The first full-length book about rooftop food production, EAT UP was published internationally by New Society Publishers, a carbon-neutral publishing house.

Mandel divides the book into three sections: one for small-scale rooftop gardeners, one for large-scale farmers, and one for urban planners and designers interested in implementing rooftop farming on a neighborhood scale.

The book is the culmination of three-and-a-half years of research for Mandel, who works as a project manager and rooftop agriculture specialist at the local green roof firm Roofmeadow. She started the book while still studying landscape architecture at Penn.

"EAT UP started as an academic exercise, asking 'Is rooftop agriculture viable?'" explains Mandel. "After quickly learning it was, I realized that what people need is an accessible, comprehensive resource on the matter."

In an increasingly urban America, more and more people are turning to their roofs as platforms for growing local, sustainable food. Places like New York, Portland and Chicago all have burgeoning rooftop agriculture communities. In Philly, the movement is just taking off.

"Small-scale home gardens are popular here," says Mandel. "For large-scale projects, we’re not quite there -- but we're on the cusp.”
  
EAT UP is available in print and ebook from New Society Publishers, Barnes and Noble, Amazon.com and local book stores.
 
Source:  Lauren Mandel, project manager and rooftop agriculture specialist, Roofmeadow
Writer: Greg Meckstroth

When Respond Bakery opened its doors at 9th and Pearl Streets in North Camden, it was the first full-service bakery in the neighborhood in nearly 50 years. After three months -- and enough bread and pastries to serve a small army -- it's clear the new business is a big hit.

The bakery is an extension of the nonprofit Respond Inc., an organization that, among other services, provides a 16-week Culinary Arts Job Training Program. Overseen by Chef Kendall Elliott, the course is free for all students, who typically range in age from 17 to 25.

"Many of these kids dropped out of high school or were recently incarcerated," explains Wilbert Mitchell, executive director of Respond Inc.. "This program gives them marketable skills to take into the marketplace."

In addition to employing seven local people, the bakery, which officially opened February 14 of this year, is an opportunity for students to put their skills to use in a real world setting. 

"The purpose of the bakery is to sell the students' goods made in the program," says Mitchell. "Plus, the bakery serves the neighborhood. It’s hard to get fresh bread in North Camden."

The bakery also serves various pastries, muffins, cakes, healthy snacks and the Camden Cookie, a signature item that has already become synonymous with the bakery. In addition to participating in local farmers' markets, the bakery also caters large events, makes custom cakes and bakes enough bread to feed 800 kids per day at Respond Inc.'s childcare facility. Flying Kite served their delicious sourcream pound cake at our recent Camden kick-off meeting.

Monday - Friday, 7 a.m. - 6 p.m.; Saturday, 7 a.m. - 3 p.m., closed Sunday. 

Source:  Wilbert Mitchell, Executive Director, Respond, Inc. 
Writer: Greg Meckstroth

For Tim Patton, owner and founder of local nano-brewery Saint Benjamin's Brewing Company, it only took a year to find the perfect warehouse space in which to expand his small-scale operation. He ended up with a historic gem on North 5th Street -- the former Theo Finkenauer Brewing Company, built in the late 1800s.
 
"I was specifically looking in South Kensington for the brewery's permanent home," says Patton, explaining that the neighborhood's price points fit his budget. "[The site's] history combined with its location -- north of Northern Liberties and west of Fishtown -- drew me to the building. It was everything I wanted."
 
Kensington has a rich history as a center for brewing not just in Philly, but on a national scale. The neighborhood has changed since then, and so too has its brewing tradition: In the 1900s, many breweries left or closed for good.
 
In recent years, a resurgence in local beer culture combined with a plethora of vacant warehouse facilities has reignited the brewing tradition in a major way. Patton hopes his move is part of that movement. Once complete, the brewery will use organic and sustainable ingredients as much as possible. There will also be a 30-to-35 seat pub selling locally sourced foods on-site.

"I'm hoping to start construction this year and complete the brewery by fall," says Patton. "The pub will open shortly after that."
 
To get there, Patton is crowdfunding the restoration of the building's historic facade. He is using Lucky Ant and hoping to raise $20,000 in 21 days (the campaign ends May 8).
 
Lucky Ant offers specific rewards and deals to the local community in exchange for donations. In Patton's case, contributors will receive free merchandise, free food, major discounts and other perks.
 
Visit luckyant.com/saintbenjamins to donate.
 
Source: Tim Patton, Saint Benjamin's Brewing Company
Writer: Greg Meckstroth