Marlo and Jason Dilks, the owners of Philly's
SliCE pizza restaurants, are branching out into burgers with
P'unk Burger. The casual, cozy joint opened at 1823 East Passyunk Avenue on February 13. They've got burgers, fries and shakes, but they say the focus is on fresh food, not fast food.
According to Marlo, turnout at the surprisingly small 600-square-foot eatery has been great since their Valentine's weekend opening. So far, the place has only 26 seats (a newly made table will soon squeeze that total up to 30), and it’s first come, first served. Things are already getting hectic at dinnertime.
When she and her husband were beginning to consider opening a restaurant on East Passyunk, Dilks got an inside tip that the space’s former tenant,
Chhaya Café, was looking to move. She didn’t wait, and secured the lease for P’unk while Chhaya (now at 1819 East Passyunk Avenue) was still there. (The building is next to the A Star is Born boutique, owned by Dilks’ family members.)
"We love the Avenue," says Dilks of setting up shop on the bustling strip. "I think it’s a vibrant area."
They nabbed the space last July, and spent several months remaking it. The color scene is gray and green, with signage
and décor made of reclaimed wood and salvaged metal from Brewerytown, and a restored and refinished front entrance.
Though the space is small, diners have a couple different seating options.
An arcade game table featuring over 50 games seats two up front in "P’unk Pasture," complete with game stools and a cow-print ceiling (proceeds from game play will go to a different charity each month), four other tables will seat a total of sixteen people, and a larger communal table seats 12.
"[It] took awhile not just to decorate, but we were in there making the burgers," explains Dilks. "We did a lot of aesthetics. We were fortunate we didn’t have to rush and open."
Just as important is the tasty and environmentally-conscious menu, featuring gluten-free and vegan options as well as organic, antibiotic-free, humanely raised grass-fed meat. Products from local suppliers include
Vegan Commissary veggie burgers, bacon from
1732 Meats, Fishtown’s
Little Babies Ice Cream, cheese from
Claudios and
DiBruno Bros., and bread from
American Harvest Baking. The restaurant recycles its frying oil, and uses biodegradable/compostable cups and containers.
The menu includes beef, chicken, tuna, turkey and veggie burgers with an extensive list of toppings, sauces and cheeses, regular and sweet potato fries, salads, the full line of
Maine Root sodas, and milkshakes.
P’unk is now open Sunday through Saturday, 10 a.m. to 10 p.m., with plans in the next few weeks to extend Friday and Saturday hours until 3 a.m.
Writer: Alaina Mabaso
Source: Marlo Dilks, P’unk Burger