Hoppy Holidays

Straight out of Brooklyn
SIXPOINT CRAFT ALES
P&K HOPPY HOLIDAYS
1st keg is getting tapped Thursday

Oak Cask Aged Sazerac Manhattan

Coming soon......



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New Brunch Menu for this Weekend

Lamb Shanks

It's cold. You need warmth. Braised meat like these oreganata lamb shanks we're working on are perfect for this weather. Hopefully they will be on the menu soon.




- JDA

Location:Kitchen

BOXING DAY || P&K Style

BOXING DAY 12.26.10
"Traditional" English Prime Rib
& YARDS Firkins all day starting at 11am

Brunch

Housemade Chorizo:

Pork butt, fatback, onion, garlic, bay leaf, thyme, rosemary, cumin, fennel seed, smoked paprika.

-JDA

What to have for breakfast tomorrow

Happy Thanksgiving

Much Obliged

From all of us at P&K, we would like to send our warmest thanks to all those who helped make the 2nd Annual Country Delight such a memorable success. See you again next year for more "Howdys" and "Hey Partners".






Have a wonderful Thanksgiving.


YEE HAW


sean thomas malloy

Tonight's Cheese

Our selections from the top:

Verde Capra Gorgonzola with Pear Butter.

Coupole Goat with Candied Almonds.

Cashel Blue with Truffle Honey.

St Marcellin with Tapenade.

Landaff with Tomato Marmalade.





- JDA

Nashia’s Favorite Song (Right now)

The Wrangler

P&K Bloody Mary Mix
+ Absolut Peppar
+ Celery Salt
+ White & Black Pepper
+ Fresh Horseradish
+ Squeeze of Lemon
+ Hot Cherry Pepper

Seasonal Affections

Cauliflower



Leeks




Baby Veg for Bass Special





This time of the year is amazing for local, fresh vegetables. It makes our prep day a little more fun. Swing by this weekend and see what these items turn into...




- JDA

Location:S 20th St,Philadelphia,United States

Facebook!

We're now on facebook so     us!

20th & Lombard

twitter @awellrespectedman

New Wine List

New Menu... Hello Pub Fare

Wine List Addition 11/18/10

GD Vajra Langhe Rosso 2007
The Vajra house style is one of elegance and finesse. Winemaker Aldo Vajra looks for aromatic complexity and vibrancy in wine; qualities necessary to truly complement any meal.​
The Vajra ‘house red’ is a blend of classic Piemontese varieties, Nebbiolo, Dolcetto and Barbera. Dark and fruity with great structure and grip. Fantastic.

Bone Marrow

Many cultures utilize bone marrow as a food. The Vietnamese prize beef bone as the soup base for their national staple phở; Alaskan Natives eat the bone marrow of caribou and moose; Indians use slow-cooked marrow as the core ingredient of the Indian dish nalli nihari; Mexicans use beef bone marrow from leg bones, called tuétano, which is cooked and served as filling for tacos or tostadas; it is also considered to be the highlight of the Italian dish ossobuco (braised veal shanks); beef marrowbones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt, in Iranian cuisine lamb shanks are usually broken before cooking to allow diners to suck out and eat the marrow when the dish is served. Though once used in various preparations, including pemmican, bone marrow has fallen out of favor as a food in the United States, though bone marrow is used in many gourmet restaurants and is popular among foodies.[6] In the Philippines, the soup "Bulalo" is made primarily of beef stock and marrow bones, seasoned with vegetables and boiled meat. In Hungary tibia is a main ingredient of beef soup; the bone is chopped into short (10–15 cm) pieces and the ends are covered with salt to prevent the marrow from leaving the bone while cooking. Upon serving the soup the marrow is usually spread on toast. (Wikipedia)

We love bone marrow at the pub. We use it as a butter to baste our Churchill burger and are serving it roasted in the bone with a salad in caper vinaigrette.


- JDA

Location:Kitchen

Songs from the weekend

Split Roasted Chicken - Garlic Potatoes & Grandma's Stuffing

“Angel’s Share” Manhattan

“Angel’s Share” Manhattan
We are now aging Manhattans for our Pairing with Amis at their Industry Night on December 6th. An "aging barrel" is used to age wine; distilled spirits such as whiskey, brandy, or rum; Over time, some of the alcohol seeps through the grain of the oak staves and evaporates into the open air. The evaporating alcohol is called the “Angel's Share”, alluding to the belief that guardian angels watch over the product as it ages. Giving the Angel his Share of the spirit. In honor of the Angels we will be using 100% American White Oak from Oak Barrels LTD Harlingen, Texas to age our Manhattan specifically for this Industry event with Amis. The tastes yielded by French and American species of oak are slightly different, with French oak being subtler, while American oak gives stronger aromas.

November 23rd