food : Development News

The Clifton, NJ-based ARC Properties development company has been working for nearly two years now on an increasingly controversial hotel, retail and entertainment complex that will sit on the stretch of Race Street in Philadelphia between Fourth and Fifth streets and is scheduled to be operational sometime in 2012. But according to ARC's CEO, Robert Ambrosi, the project has only become controversial as a result of misinformation mixed with innuendo.

Ambrosi claims that his project, which is currently being referred to as Franklin Place, has the full support of the Independence Visitor Center and a number of other area groups. The Old City Civic Association, however, hasn't exactly given ARC Properties its undivided blessing, and Ambrosi thinks he knows why. "There's been a lot of wrong information in the press, unfortunately," he insists. "People are claiming we're putting in a nightclub. But this is really a hotel project with an attached restaurant and a small music venue."

Franklin Place will actually consist of two separate structures, one of them facing the residential community along Fourth Street, and the other facing Independence Mall, where no residential community exists. Understandably, the project has been the cause of much consternation among locals, although as Ambrosi explains, the Fourth Street-facing building will actually house a 55-unit residential complex. "We've been extremely sensitive that anything we do on the Fourth Street side of the project be very passive," he says. The structure facing Fifth Street, meanwhile, will be home to a 156-room Starwood Hotel, as well as a currently undecided combination of retail and dining venues.

Ambrosi originally wanted the complex to contain a bowling alley and a small live music space. His newest idea is to bring a Toby Keith-themed restaurant featuring live country-and-western music into the mix.

"This is a very, very important project to us," Ambrosi adds, "and we're going to make it a great project. I just want people to understand what we're doing."

Source: Robert J. Ambrosi, ARC Properties Inc.
Writer: Dan Eldridge

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One of the most consistently exciting aspects of the Philadelphia's current dining scene is its propensity to never slow down or grow stale. Here's our regularly occurring rundown of restaurant opening buzz:

Native Philadelphia chef Joshua Lawler, along with his wife, Colleen Lawler, will be debuting what will certainly be one of the city's most talked about new farm-to-table restaurants, The Farm and Fisherman, at 1120 Pine Street. Most recently the chef de cuisine for Blue Hill at Stone Barns in New York State, Lawler's first solo venture will be sustainably sourced, as he plans to develop relationships with area farmers and New Jersey fisherman.

Other new area cafes and eateries worth investigating include Plenty, a Tim McGinnis-helmed prepared-foods deli that will feature cold cuts and both lunch and dinner options to-go. It's scheduled to open Feb. 1 on the ever-evolving East Passyunk strip.

Meanwhile, the recently opened Elixr Coffee, in Center City, is the newest entrant to Philly's community of coffee shops that take the sourcing and preparation of espresso beans incredibly seriously. Elixr's drop-dead gorgeous interior design makes a visit worthwhile all by itself, as does the PT's Coffee and Marathon Grill sandwiches currently on offer.

Source: Profile Public Relations
Writer: Dan Eldridge

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Back in November 2010, West Philadelphia's much-loved Mariposa Food Co-op announced that after decades of successfully selling healthy and sustainable food from its tiny storefront at 4726 Baltimore Ave., it would finally be moving to a much larger location that could better handle its quickly growing membership.

After eventually purchasing that larger location--the landmark Belmont Trust Company Building at 4824 Baltimore Ave.--and partnering with the sustainable Re:Vision Architecture company, the team at Mariposa is more prepared than ever to complete its upcoming relocation, which is currently expected to happen during the fall of 2011, according to Mariposa's Leah Pillsbury. "Our offices are now sitting in the new building, and construction is just starting," says Pillsbury. Along with financing from the PIDC, a Community Design Collaborative grant, and help from The Reinvestment Fund, low-interest loans from Mariposa customers have also been an important source of expansion funding.

Probably the biggest change scheduled to take place when Mariposa moves into its new ecologically-sustainable location, which will be home to 2,500 square feet of retail space, is that non-members will be able to shop there. As Pillsbury explains, "If we're saying that part of this project is to create food access in the neighborhood, then we have to make it accessible."

What's more, a slew of workshops and other projects scheduled to take place in the new building are currently being planned. A larger community meeting space will exist at the store, which is also currently planning its own rooftop garden, a small beekeeping center, and a number of cooking and nutrition classes. It's quite possible, of course, that other community-based events will have been planned by the time the new store opens. After all, as Pillsbury herself says, "What used to be a real niche market is now a more mainstream market. Organic food sales are up all around."

Source: Leah Pillsburgh, Mariposa Food Co-op
Writer: Dan Eldridge

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It can often be difficult for responsible consumers to think of retail chains as anything other than evil, monolithic entities. But a new annual competition sponsored in part by the Local Initiative Support Corporation (LISC) is proving that some chain retailers are in fact among the most responsible members of their respective communities. And although a wide range of chains throughout the country were nominated for the contest, known as Best Chain on Main, a number of Philadelphia-based companies ended up practically sweeping the awards.

The purpose of the competition was to recognize those chains whose very presence assists commercial revitalization. As LISC MetroEdge Director Jake Cowan points out, "If you want to bring new business into a neighborhood, that starts with the storefronts themselves looking good, and looking healthy." According to Larisa Ortiz, a commercial district planner who helped organize the contest, the winners were also partially chosen "based on their investment in underserved urban markets."

Indeed, the Philadelphia-based apparel company Villa, which took home this year's top prize, is probably best known among retail insiders for its incredibly strong commitment to the low- and moderate-income communities where its 26 stores are located. "One of the reasons (Villa) won, in fact, is that they partner with the local community development corporations," says Cowan. "They hire almost exclusively from the community, and they sponsor things like clean-up days."

Also representing Philadelphia was the contest's third place winner, The Fresh Grocer, and Mugshots Coffee House and Cafe, which received an honorable mention.

"Chains have a large presence on our corridors, and (companies with) more than one store can have a greater impact in terms of helping with commercial revitalization," explains Cowan, when asked why the contest focused exclusively on chains. "The goal was to lift up the chains that are doing good work."

Source: Jake Cowan, LISC MetroEdge
Writer: Dan Eldridge

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You've got to give attorney David Orphanides a lot of credit. He's come up with an alternative to "artisanal," one of the more awkward-sounding terms in the English language. Jettisoning the word, but not the concept, Orphanides uses the more classic "crafted" when describing the four tenets that make up the philosophy of Fairmount's soon-to-open Fare restaurant, which also relies on local, organic and sustainable practices.

Orphanides eats organic and shops sustainably at home, so it makes total sense, he says, that Fare mirrors that lifestyle. "It's second nature for us. We couldn't see doing it any other way." Also on board are Savvas Navrosidis, who owns Fairmount Pizza, and attorney Andy Siegel.

Fare, which opens to the public in "early spring," eschews heavy creams and sauces for "food that's still very satisfying and filling." The projected 85-seat bar and restaurant located at 2028 Fairmount Avenue, across from Eastern State Penitentiary, is fit out with completely green, locally sourced furnishings. The black walnut bar comes from Pennsylvania trees. Wine, beer, and liquor served on that lovely expanse of local wood aims to be "biodynamic and organic, from local vineyards and distilleries," according to Orphanides.

Fare's menu evolved from an original concept of smaller snacks to include dishes for all appetites. Small plates and snacks range in price from $2-$8; salads are $6-$9, and main dishes range from $11-$18. Fare "started out more as a place for people to have a drink and socialize, more of a lounge" for Fairmount locals, but when chef Tim Bellew signed on, the menu expanded. Bellew's previous engagements include Fire in Cherry Hill, Black Eyed Susan in Long Beach Island, and MANNA catering in New York.

Source: David Orphanides, Fare Restaurant
Writer: Sue Spolan

As a former manufacturing hub so productive that it was once referred to as the "Workshop of the World," it shouldn't come as a surprise to learn that some areas of modern-day Philadelphia are unfortunately rich in brownfield sites, those former industrial areas that are oftentimes contaminated by hazardous wastes. In an effort to illuminate the issue, a temporary public art project--Soil Kitchen--will be installed atop a brownfield site in Northern Liberties during the first week of April, where it will remain for roughly one week. The installation is being scheduled to coincide with the EPA's National Brownfields Conference, which is being held at the Pennsylvania Convention Center from April 3-5.

Commissioned by the city's Office of Arts, Culture and the Creative Economy, the Soil Kitchen installation, as its name suggests, will actually operate as a working kitchen, serving locally-sourced soup. What's more, soil samples from area neighborhoods will be the only accepted form of currency. The public will be invited to trade their soil for soup, according to the OACCE's Gary Steuer, after which the samples will be tested by soil contamination experts, and the results posted on a map of the city. "It's a really interesting, multi-layered project that involves an educational component," says Steuer.

There's no telling, of course, just how much soil contamination will actually be discovered during the project's brief run, although Steuer hopes that Soil Kitchen's efforts will continue to facilitate conversations about Philadelphia brownfields, even after it closes up shop. "The fact that our soil may be contaminated is something we really need to be thinking about," he says. "I also hope that (Soil Kitchen) will help people understand that art can be a vehicle through which we better understand these issues."

Source: Gary Steuer, Philadelphia Office of Arts, Culture and the Creative Economy
Writer: Dan Eldridge

For quite some time now, hardcore coffee lovers living in certain reaches of South Philly have had to suffer the indignity of traveling slightly outside the neighborhood--to Bodhi Coffee, for instance, or to Ultimo Coffee or Spruce Street Espresso--to score a high-quality, fair trade Americano. But that all changed about three weeks ago, when Shot Tower Coffee opened for business inside a beautifully refurbished space near the corner of South 6th and Christian streets.

The shop's two owners, Mariel Freeman and Matthew Derago, met while working at Rojo's Roastery, a small batch artisan coffee roaster located in Lambertville, N.J. "And after working there, we kind of had an idea about what we wanted in a cafe," says Derago, a trained biologist who previously co-owned the South Street-area sneaker and street-wear shop Afficial.

Without a doubt, Shot Tower is a coffee obsessive's paradise. (Portland's Stumptown Coffee Roasters, for instance, is currently its main supplier.) And as Freeman is quick to point out, the ethical considerations that go into the shop's purchasing decisions extended to its architecture, as well. "Everything is recycled and reused," she says. "Everything."

Which is pretty much true: The backsplash tiles came from a 1920s Trenton subway station. The white pine holding up the front counter is recycled barn wood from Lancaster. And the table frames were snatched up from the old Tastykake factory.

"Our coffee is mostly certified direct trade," says Freeman, when asked to describe what makes her cafe special. "It's all about encouraging sustainability and transparency, on every step of the path that coffee makes, from seed to cup."

Source: Mariel Freeman and Matthew Derago, Shot Tower Coffee
Writer: Dan Eldridge

Photo Courtesy of Drew Lazor

The Enterprise Center's community development corporation has long played an important role in the lives of the 8,634 residents who live in the West Philly neighborhood it serves, Walnut Hill. And thanks to a recently awarded grant from the U.S Department of Agriculture's Farmers Market Promotion Program, it will soon be doing even more important work in the neighborhood--namely, promoting the regular consumption of fruits and veggies in a part of town where fresh produce isn't always easy to come by.

The $89,613 grant will allow the CDC to complete the construction of a quarter-acre community farm that sits between Market and Ludlow streets in Walnut Hill. It will also allow the group to build its own farm stand on the site, where the youth growers involved with the program can sell their produce--everything from kale, broccoli and Swiss chard to spinach, eggplant and collard greens--to the community. (Last season, the group sold its produce primarily at the Clark Park Farmers' Market.)

The money will also be used to start a CSA (community supported agriculture) program this spring in Walnut Hill, which will allow local residents to buy seasonal produce directly from the youth farmers by buying into a membership or "subscription" program. And it'll even allow the CDC to provide EBT access, allowing locals to buy the produce with their food stamp cards.

"We're a lot better off here than a lot of neighborhoods," says Managing Director Greg Heller, referring to Walnut Hill's proximity to supermarkets and green grocers. "But a lot of people do still rely on corner stores and bodegas, so we see a pretty big need for this project. We think the impact locally is going to be pretty huge."

Source: Greg Heller, The Enterprise Center CDC
Writer: Dan Eldridge

Photographs courtesy of: The Enterprise Center CDC

When the University of Pennsylvania launched its ambitious Climate Action Plan in September 2009, President Amy Gutmann spelled out the program's basic goals: First, reduce the university's carbon footprint. And second, enhance the school's overall environmental sustainability. Last month, a new retail cafe opened for business inside Penn's Wharton School that seems perfectly poised to attack both of those enterprising goals head-on.

Known as Joe's Cafe--it's named after Joseph Wharton, of course, the business school's founder--and located on the ground floor of Steinberg-Dietrich Hall, the ultra-green cafe is truly nothing less than a gleaming environmental-sustainability showpiece.

For starters, Joe's plans to either recycle or compost 50 percent of its waste, including food scraps, utensils and fryer oil. (Food waste goes to the Wilmington Organic Recycling Facility.) And what's more, the food and drink served at Joe's will be environmentally-gentle: The meat and dairy will be both hormone- and antibiotic-free. The beef will be vegetarian-fed. Even the fish will be sourced according to the Monterey Bay Aquarium Seafood Watch guidelines. And thanks to the efforts of the sustainable food services company Bon Appetit, the remainder of the food at Joe's will be produced seasonally, and sourced within 150 miles of the school. Caffeine addicts will no doubt be pleased to learn that the Souderton, Bucks County-based One Village Coffee, a certified B Corporated, has created a special "Wharton Blend" for the cafe.

According to Laurie Cousart, the Sustainability Coordinator for Business Services at Penn, there will even be an ongoing educational program based on sustainable food practices taking place at the cafe. "It really engages students with other students about teaching sustainable behavior," Cousart says, "so we think [Joe's Cafe] will be a great forum for meetings and events."

Perhaps most telling of all, however, are the overwhelmingly positive reactions the new cafe has received from students, faculty and cafe employees alike. "The first day it was open," Cousart says, "people walked in and basically stood at the front door and said, 'Wow!' That was the most common reaction. It's just a beautiful space, filled with light."

Joe's Cafe is open Mondays through Fridays, from 7:30 a.m. to 4:30 p.m.

Source: Laurie Cousart, University of Pennsylvania
Writer: Dan Eldridge

As an alum of Yards and the creator of the brewery's famous tasting room, Johnny Della Polla is no stranger to a good bar. So when he moved to Queen Village a few years back and stopped in to neighborhood mainstay the Lyons Den, he knew it was a great spot in need of an upgrade. While the Den was good for a shot and a beer, Queens Villagers were starting to expect a little more. So when it became available, Della Polla got his chance. Along with partner Ashley Bohan, Della Polla created Kennett, a LEED-certified, artisanal-style eatery complete with burgers, wood-oven pizzas and, of course, a dynamite beer list. The restaurant opened for business this Saturday.

"Over the last ten years, the neighborhood has kind of changed where families moved in and people started having kids," says Managing Partner Johnny Della Polla. "The Lyons Den deserves a lot of credit. They were here for ten years and when they came in, they were exactly what the neighborhood wanted. But For Pete's Sake is right down the street, the New Wave is right up the street. We wanted to do something different."

After deciding on a sustainable, craft tap-room feel, Della Polla explored the building and saw that the name Kennett was carved into the keystone out front and decided it would be the namesake of his new venture. Soon after announcing the restaurant, Ted Kennett reached out, saying his grandfather, a Ukrainian immigrant, had owned the building in 1924 as a boarding house where he brewed moonshine in the basement. That speakeasy theme informs the cocktail list, developed by Noble bartender Christian Gaal. Della Polla hopes touches like these will endear him to this evolving neighborhood.

"We tried to tie everything together," Della Polla says. "It's this green certified restaurant that also has this prohibition-era cocktail theme and this local food, craft beer theme. They all sort of just stuck."

Source: Johnny Della Polla, Kennett
Writer: John Steele

For months you couldn't miss it. With its 40-foot mahogany fa�ade stretching across two former retail spaces in Northern Liberties' Piazza at Schmidts, Chef Shola Olunloyo's forthcoming Speck Food and Wine has had the foodie blogs buzzing since January. Once rumored to be opening in Washington Square, Olunloyo announced in August that the Piazza would be the place. Now, with construction near completion, only the health inspection remains for this "new American" modernist palace. Management anticipates a mid-December opening.

"The art of Speck is the food and the people so it is very elegant and understated," says Speck's Chef de Cuisine Akiko Moorman. "There is a lot of woodwork. We have been working with these local carpenters, Papajohn Woodworking. They are incredibly talented. It is absolutely stunning."

Philly food aficionados may know Olunloyo for his oft-referenced StudioKitchen blog and his members-only StudioKitchen program where the chef cooks a prix fixe menu for a select group in a studio--Moorman calls it his laboratory--down the hall from his home. StudioKitchen became a safe environment to try out new dishes on friends. It was here that many Speck dishes were born. This tradition continues at Speck with the Chef's tasting table, an eight-person, reservation-only elevated table allowing guests to watch their food being prepared. The tasting table builds on StudioKitchen's concept of the kitchen staff "cooking for you" as opposed to you choosing something from a menu. This nine-course experience is already taking reservations. With construction complete, reservations for the rest of the restaurant will begin as soon as final inspection is completed. The staff is as anxious as Philadelphia's foodie community to bring this long-awaited establishment to the Piazza.

"If I could personally check the floors myself, I would," says Moorman. "Shola has completely taken over this project. He is in there now with a diamond bit drilling holes in the ceramic tile to put up the shelves in the kitchen. Everything we can do ourselves, we have been to move this project forward."

Source: Akiko Moorman, Speck Food and Wine
Writer: John Steele

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The property at 4726 Baltimore Avenue in West Philly was made to be a bank. With its stone columns and regal marblework, the building has housed many community banks and even a church over the years. But with community support, Philadelphia Industrial Development Corporation funding and city grants, this big-business stalwart will soon be home to another neighborhood staple, Mariposa Food Co-Op.

Since the early 1970's, Mariposa has been selling organic, locally-grown food to neighborhood residents, employing a cast of regulars as volunteer grocers, and educating the community about food. But recent spikes in sales--the co-op is currently doing $1 million in annual sales from a 500 square-foot retail space) called for an expansion.

"The sheer size of our store is something that has limited us in our ability to stock a broader selection of inventory as well as a larger amount of the things that we do stock," says Mariposa Director of Development Esteban Kelly. "A wider variety of inventory will allow us to appeal to different cultural groups and the space will allow us to expand certain departments that are now smaller in the current space."

Beyond expanding inventory on the shopping floor, the second level will house a community center and classrooms in what was once boardrooms and offices. What once were vaults will now be cold storage and preparation rooms. With Phase 2, Mariposa hopes to build a green roof, and a beehive. And in the future, Phase 3 will feature a second-floor caf� with prepared foods, creating a neighborhood social center that is right on the money.

"This expansion is driven by our mission to provide healthy food to a neighborhood that doesn't have that," says Kelly. "We were driven by the pragmatics of the situation. Our growth has been explosive and we completely ran out of space. This should help with that."

Source: Esteban Kelly, Mariposa Food Co-Op
Writer: John Steele

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There are a few things every neighborhood needs close by; a grocery store for food, a bar for nightlife and, for the caffeine-addicted among us, a local coffee shop. So when Mugshots owner Angie Vendetti went looking for her third location, she knew it had to be a neighborhood seriously jonesing for java. She settled on Brewerytown, Girard Avenue's west end that has seen strong development in the last two years. As Brewerytown's main commercial corridor begins to take shape, Mugshots hopes to be there to add a little cream and sugar. The shop, located at 2831 Girard Ave., celebrated it's grand opening on Halloween and served its first customers this week.

"We decided to have a grand opening on Halloween because of the timing, so we could get the kids to come in," says Vendetti. "It was actually a really good turnout. There were probably 150 people there, most of whom I didn't know so that's awesome. It wasn't all my friends and family."

Rehabbed by local development group MM Partners, the space was previously a hat shop that relocated to the other end of the block. Vendetti kept the original stained glass along the top of the facade but updated the lighting and the appliances for sustainability standards. Mugshots has long been a sustainable business focusing on fair trade coffee and reducing waste. But for now, Vendetti says, she will settle for being accepted into the Brewerytown community.

"Ever since we opened in Fairmount, we have been on that fence of trying to educate people without shoving it down their throats," says Vendetti. "We don't want people to feel like they are being preached at so we always make these options available--we offer 10 percent off for people with travel mugs, we don't give bags automatically if you only order one thing, things like that--so that they might catch on."

Source: Angie Vendetti, Mugshots Coffeehouse
Writer: John Steele

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With multiple local train stops, boutiques, restaurants and entertainment all within walking distance, Manayunk seems to have everything a walk-happy city resident could want. So why does it seem everyone in this Northwest Philadelphia nightlife destination drives? Turns out, the neighborhood was missing one important necessity: a nearby grocery store. This week marked the opening of Main Street Market, a full-service corner grocery providing 'Yunkers access to local coffee, meats and cheeses, and more upscale products than you are likely to find at your average city bodega. Owner Rob Nydick says his inventory walks a fine line.

"We realize there is a very wide demographic in Manayunk, from young professionals to people who have been living there their entire lives so we didn't want to alienate or exclude any of those demographics," says Nydick. "We do have some higher end stuff, imported products, some higher end cheeses. But we also have groceries and staple items. We didn't want to pigeonhole ourselves as being a gourmet shop or a quick stop, we wanted to be as well-rounded as possible."

Nydick and business partner Richard Rivera are no stranger to food sales in Manayunk. The pair own Belvedere Restaurant Group, the company responsible for Terrace Tap Room, Agiato and Agiato Bread Company, all in the Manayunk area. Like many Manayunk properties, the building at 4345 Main Street used to be a retail store. Now, the L-shaped space utilizes two entrances and bifurcates the deli counter from the dry goods, creating an easy flow for foot traffic.

"The building allows us to have entrances on two streets, which gives us great visibility," says Nydick. "There aren't many buildings on Main Street that are that size and that shape so it was a really good fit for us."

Source: Rob Nydick, Main Street Market
Writer: John Steele

With its shimmering glass facade, distinctive shape and LED display, University City's Cira Centre has cemented itself as a larger-than-life landmark in the Philly skyline. So when the Cira Centre opened its lobby space to restaurant development with Rae, the swirling, seasonal tastes and 200-bottle wine cellar graced many headlines. But over the last four years, its popularity waned. It seemed the restaurant's style couldn't keep up with its tony, trendy home. Now it's time for one of Philadelphia's premier tastemakers to take his turn at Cira. This week, Philadelphia's Iron Chef Jose Garces brings his gastrointestinal stylings (and his corporate offices) to 30th Street with JG Domestic, a tribute to all-American ingredients.

"American cuisine has its roots all over the world, so from a culinary standpoint I'll be drawing inspiration from a host of cultures and cuisines," says Garces. "This restaurant will celebrate domestic produce, meat, poultry, seafood, wines, beers and spirits. Our primary focus is creating dishes that honor the ingredients themselves, however we choose to prepare them."

With such high-concept creations as Distrito and Village Whiskey, the flavors in the decor are equally as strong as the flavors on the plate. Garces called on Jun Aizaki of Cr�me Design Collective in Brooklyn, NY, who has worked on all previous Garces restaurants. As JG Domestic's space is large for a restaurant, the challenge was creating intimacy. Complete with pictures of farms where ingredients come from, a "living wall" of plants and real trees growing in the middle, Garces  offers a counterpoint to the sleek modernity of the Cira Centre, bringing freshness to both his cuisine and design.

"Jun's work is wonderfully textural and helps to make the restaurant feel as though it's organic to the space, even though none of my restaurants have gone into new buildings," Garces says. "In fact, many were restaurants before, and it's a testament to Jun's skill that you would never know that."

Source: Jose Garces, Garces Restaurant Group
Writer: John Steele