PUB & KITCHEN

Happy New Year

2011-12-28T13:20:00.000-08:00

Friends,

As the end of the year approaches, we here at Pub & Kitchen are taking time to give back. New Year’s Eve menus are always over the top and expensive, but we aren’t sure why that is. Instead of top hats and shiny shoes and tasting menus, we are opting for dry aged hamburgers and truffles and whiskey.

On December 31, 2011, beginning at 6 o’clock in the evening, we will be offering complimentary shaved black perigord truffles, while they last, for every Churchill burger that is ordered. For real. At midnight, to welcome in 2012, we will toast together with whiskey in hand, on us.

For all of those of you who come and visit us, eat our food, drink our cocktails, listen to our music, dream our dreams………thank you.

Jonathan Adams
Chef, Pub & Kitchen

PS: If you can’t make it in on Saturday, join us at 11:00 am for brunch on Sunday, New Year’s Day.

3rd Annual Country Delight 11.22.11

2011-11-16T08:39:00.000-08:00

We are going country again! This Tuesday 11.22.11 P&K turns into your neighborhood Country Music Bar for the 3rd year in a row. This year we have a Country Music Dj and Chef Jon Adams is turning out some fun fare like Texas Style BBQ platters and Fried Chicken Sandos. The silliness start 4:00pm and goes till last call at 2:00am. Stop by and say hi, grab some punch or a $2 beer. Make sure you dust off your boots, your 10 gallon hat and come dressed ready to party like its Nashville.

Hops for Hope Dinner

2011-09-30T18:41:00.001-07:00

Please attend a Fall Beer Dinner
to benefit The Childhood Friends of The Childrens Hospital of Philadelphia

Wednesday Evening, October 12, 2011

Enjoy a thoughtful three-course dinner with beer paired from our friends at Sixpoint.

$50 per person // No reservations

About the Childhood Friends of
The Childrens Hospital of Philadelphia:

The Childhood Friends is a volunteer-based group whose mission is to raise awareness and support for patient care, research, education and
advocacy at The Childrens Hospital of Philadelphia. In the past three years Childhood Friends has supported the Center for Childhood Communication, the Center for Fetal Diagnosis and Treatment, the Poison Control Center, the Reach Out and Read Literacy Program, and the Child Life, Education and Creative Arts Therapy Department.

100% of the evenings proceeds will benefit the Childhood Friends.

Questions? Please contact Emma Laverty at lavertye@email.chop.edu.

MENU

first
SMOKED POLLACK & APPLE SALAD
bibb lettuce, grilled bread

pub & kitchen + sixpoint middleton pub ale

second
BRAISED SHORT RIBS
horseradish biscuit, roasted chicory greens

sixpoint bengali tiger ipa

third
BROWN SUGAR PUMPKIN BARS
lavender and clementine frosting

sixpoint sehr crisp pilsner

“Hope Lives Here”

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Wine Dinner: Thursday September 8th 2011

2011-09-04T12:23:00.001-07:00

“End of Summer of Riesling” Dinner featuring 5 distinct wines from the Louis Guntrum portfolio

Join us for an incredible evening of food and wine as we offer

5 COURSES for $55

2 Seatings 6:30pm / 8:30pm in our Upstairs

Reservations: events@thepubandkitchen.com

1st - Pastrami cured salmon tartare, cornichon puree, pretzel crostini

Louis Dry Riesling 2009 - Dry and aromatic with delicious nuances of white apricots and citrus fruits. This wine has beautiful fruit character, a lovely balanced feel and a lasting, dry finish. This wine is a stunning example of dry German Riesling.

2nd - Sauteed rainbow trout, smoked peanut fingerling potatoes, frisee lettuce, shallot vinaigrette

Louis Guntrum Riesling Niersteiner Bergkirche Kabinett 2007 - Aromatics of citrus, honey and flowers with a fuller palate that has good acidity at end to balance with medium sweetness.

3rd - Pan roasted Barnegat light scallop, crusted pork belly, celery root apple puree, grain mustard broth

Louis Guntrum Riesling Niersteiner Rehbach Spatlese 2007 - Typical Riesling, citrus and green apple, ripe peaches, fruity bouquet, harmonized acidity.

4th - Long Island duck breast, roasted butternut squash, chanterelle mushrooms and fig, duck jus

Louis Sweet Dornfelder 2009 - Made with the Dornfelder grape, a new varietal introduced in 1955. Today, Dornfelder is the most popular red grape variety in Germany, producing juicy and intense red wines. This particular wine displays a range of juicy fruit character and fresh, balanced sweetness on the finish.

5th - Poached white peach, almond lemon polenta cake, custard sauce

Louis Guntrum Riesling Oppenheimer Herrenberg Auslese 2006 - Elegant and classical Riesling scent, paired with aromas and tropical fruits. This wine exhibits flavors of green apple, citrus, pineapple and melon with an excellent balance of sweetness and acidity.

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DIVING HORSE POP UP DINNER!!

2011-08-26T13:09:00.000-07:00

With the forced Evacuation of Avalon we decided to give our sister restaurant our upstairs dining area to do their thing on Satruday night with a 5 course dinner highlighting the favorites from The Diving Horse menu.
Reservations are limited and begin at 5:30 p.m.
$65 per person
The menu :

First:
Fried oyster, smashed “Dutch” potato salad, bacon mayonnaise
Raw oyster, deer creek, mignonette

Second:
Hudson Canyon lobster “bouillabaisse”, zucchini, rouille, tomato conserva, fennel

Third:
Barnegat scallops, toasted pearl pasta, preserved lemon, vermouth nage

Fourth:
Filet Mignon au poivre, confit fingerling potatoes, asparagus, peas, sauce forestière

Fifth:
“Kit Kat”, peanut butter, dark chocolate ganache, raspberry

August's Menu

2011-08-03T06:12:00.000-07:00

1946 Lombard July 2008

2011-07-21T09:32:00.000-07:00

Bells Brewery Beer Dinner at Pub & Kitchen

2011-07-18T16:55:00.000-07:00

Join us Thursday, July 28th for a special beer dinner featuring Bells beer.

NEW JERSEY FLUKE CRUDO
Blue Moon Acres Radish + Sorel, Green Olive Oil, Citrus, Pickled Watermelon
Beer Pairing - Oarsman

RACHAEL’S PETITE ARUGULA
charcoal grilled peach, sunflower, sweet tomatoes, fresh cheese, vin cotto
Beer Pairing - Pale Ale

ROASTED POULET ROUGE POUSSIN
coppa wrapped stuffed leg, creamed silver queen corn, fava beans, hen of the woods mushrooms
Beer Pairing - Oberon

SEMIFREDDO OF CHOCOLATE + SICILIAN PISTACHIO
Beer Pairing - Double Cream Stout

1 + dun

2011-06-20T15:09:00.000-07:00

We have partnered with Tub Gin on a "one off" industry night. We are throwing a party for all the folks in the restaurant business. Get here at 10pm Tuesday 6.28.11 - Besides Tub Throwing the party, some old friends like Sixpoint, SeaFresh Oysters & Pat Lafrieda are giving to the “Restaurant Relief” cause.

"The Bolero" Our Summer Barrel Aged Cocktail

2011-06-13T14:01:00.000-07:00

Summer starts next Tuesday and we really need to move forward with the Barrel Aged cocktails at P&K. The Manhattan #1946 is great, but we really need to evolve the program forward. With that Sean and I have come up with our version of a Barrel Aged “Summer” Cocktail (No. 5 so far in the series). We called it the Bolero, named after the painting by Henri de Toulouse-Lautrec. The painting to me- just grabs a moment in time that still holds true to today, the best times in life are when you are surrounded by friends enjoying the moment and having fun.
So this is what we came up with.

Take 5 bottles of Mt Gay Silver, 1 btl Calvados + .75btl of Punt E Mes

Then we forget about for a month in some old seasoned Tuthillton Barrels. We let the booze chill out and taste it every Monday + take notes on the changing of flavors.
So today we decided it was ready,

We are serving in over ice with fresh sorrel and green apple. The freshness of the greens and apple really wake up the flavors.

Dragon Lemonade

2011-06-09T17:48:00.001-07:00

"Tarragon, also known as the dragon herb, is a perennial herb indigenous to Asia. It has narrow, pointed, green leaves with a potent anise flavor. Its use goes back to the ancient Greeks. The name tarragon is derived from the Greek word drakontion, meaning a serpent-eating bird. It is probably this lexicological tidbit that gave rise to tarragon's mythical ability to cure snakebites." -Mark R. Vogel www.foodforthoughtonline.net

Brand new to the cocktail list at P&K, Dragon Lemonade is poised to be your Summer cure for much more than snakebites. Tart and refreshing with a Rye kick...

Bulleit Rye
Fresh Lemon
Tarragon Simple Sugar
Orange Bitters
Pinch Tarragon Leaves
Lemon Peel
Pellegrino

stm

Beer & Cocktails

2011-06-06T14:01:00.000-07:00

Stumptown Coffee Roasters

2011-06-06T13:51:00.000-07:00

Most people would not go out of their way to have a coffee at a pub, and why should they?

From Stumptown:Our most popular organic blend is now outfitted with directly traded coffees. Fully washed coffees from Central and South America bring floral, fruit notes to the blend. A semi-washed coffee from the Aceh Province of the Sumatra Island in Indonesia adds a syrupy sweetness and a viscous body. This carefully constructed blend combines elegant Central and South American coffees and the darker toned, earthy Indonesian coffees.

Location
Latin America & Indonesia

Holler Mountain is a syrupy, heavy bodied coffee with dark toned notes of blackberry, raw tobacco and toffee.

Sixpoint Cans make us happy

2011-06-03T16:49:00.001-07:00

Yet another step in the evolution of our favorite Brewers is upon us. The team from Van Dyke St. has carefully crafted a fleet of nano kegs for us to enjoy and admire. Sharp yet understated, these beauties come to Philadelphia just in time for your many Summer adventures. Get your first one at the first Bar in Philadelphia to carry them....

ye old Pub & Kitchen.

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Sixpoint Mad Scientist #3

2011-05-17T17:03:00.001-07:00

In conjunction with our good friends from Brooklyn, we proudly present

The Big Sticke

-Deep, tawny and dark amber in color with aromas of fresh tropical fruit, tobacco, honey and herbs. The taste is malt forward at first with the sweet tang
you expect from a big Altbier but with a nice bite of European hops. The Big Sticke is deep, complex, balanced and slightly boozy.

8.2% abv

Join us at Pub & Kitchen for the first tapping in Philadelphia.

Wednesday May 18th, 7pm

Making Time RADio Listening Party

2011-05-13T10:29:00.000-07:00

Tonight from 9-11pm we will be tuning in to Making Time RADio on 88.5 WXPN in honor of the show's host, our good friend Dave P. There will be a $3 Red Stripe special for Making Time RADio listeners...all you have to do is mention the show to your server or bartender.

Open Interviews

2011-05-02T11:22:00.000-07:00

Philadelphia's Best Gastropub (Philadelphia Magazine, 2010) is looking to expand its staff and will be holding open interviews this Thursday and Friday from 11am to 4pm. We are currently seeking bartenders, hosts, and servers to add to our dynamic staff. Make sure to bring your resume. If you are unable to attend, please email your resume to jobs@thepubandkitchen.com.

Chef Jon Adams is also looking for a few more line cooks to round out his kitchen. Adams was voted Best Chef by Philadelphia Magazine in 2007. His attention to detail and passion for cooking has placed Pub & Kitchen in the Top 50 Restaurants of Philadelphia in 2010 + 2011. The menu at Pub & Kitchen changes weekly and always focuses on the freshest products available. If you are interested in joining our team please send a resume to jobs@thepubandkitchen.com ATTN: Jon Adams.

Nest Cinco de Mayo Event

2011-05-02T09:55:00.000-07:00

This Thursday from 6-9pm, we will be hosting a Cinco de Mayo happy hour event in collaboration with Nest, a nonprofit organization that empowers female artisans around the world. Featuring drink specials and light appetizers, the event will also include a global raffle and the opportunity for attendees to purchase exclusive, handcrafted items – from jewelry to accessories to textiles – made by Nest loan recipient from around the globe.

Using a unique combination of interest-free microfinance loans, mentoring from established designers, and a marketplace in which to sell their crafts, Nest encourages women in developing countries to establish businesses using the creative skills they already possess, instilling pride of ownership, preserving ancient artistic traditions, and successfully moving women from poverty to self-sufficiency.

Since its founding in 2006, Nest has assisted more than 700 women in eight countries.

The Diving Horse Opening May 20th

2011-04-28T11:31:00.000-07:00

On May 20th (a mere 22 days from today!) The Diving Horse will open for the 2011 summer season. Located at 2109 Dune Drive in Avalon, the seasonal seafood-focused BYOB will serve dinner seven nights a week starting at 5 p.m.

Likely to appear on the menu are fan favorites from last year like fried oysters served with classic potato salad and pancetta mayo and Bay of Maine day boat scallops over preserved lemon pearl pasta, arugula and vermouth nage. New signature dishes will also emerge including mahi mahi with house cured pancetta, confit red bliss potatoes and parsley pesto, and a “Butcher’s Wife” cut NY strip steak from Pat LaFrieda Meats served with french fries, hotel butter and bordelaise sauce. The dessert menu will get its inspiration from classic pop shops and feature a banana split with toasted walnuts, chocolate sauce and a brandy soaked cherry as well as the “Kit Kat”, a treat made from chocolate ganache and peanut butter.

The most notable change this year at The Diving Horse is the addition of a General Store that will encompass a small section of the restaurant by the host stand. At the General Store, guests will be able to purchase some of the team’s favorite products including hand crafted coffee, P&K BBQ sauce and Mass Brother’s chocolate.

For more information or to make a reservation starting May 15th, please call (609) 368-5000 or visit us on OpenTable

Disco Brunch

2011-04-25T10:35:00.000-07:00

Next Sunday, May 1 from 11am-4pm, we will be hosting a disco brunch complete with disco music and disco fries (a heaping mound of our signature fries topped with swiss, a sunny side egg, and smoked ham cream gravy for $11). Broad Street Run participants are welcome to stop by Pub & Kitchen to refuel after their 10 mile trek.

P&K vs. Village Whiskey

2011-04-18T14:27:00.000-07:00

We made it to the final round of the Best of Philly Burger Bracket and we want to celebrate in a big way. This Wednesday, April 20th, we will be offering our supporters complimentary Churchill sliders, $1 oysters, and $3 P&K + Sixpoint Middleton Ale from 4-6pm. The weather is supposed to be gorgeous so come on over to 20th and Lombard to celebrate our impending victory over Village Whiskey (and hopefully another Phillies win)!

Now Hiring Host/Hostess

2011-04-18T09:09:00.000-07:00

Pub & Kitchen is looking for a part-time host/hostess to join our team. Prior experience is preferred but not necessary. Applicants must be friendly, well-dressed, and able to succeed in a fast-paced environment.

If interested, please send your resume to bonnie@thepubandkitchen.com.

Best of Philly Burger Bracket

2011-04-11T09:38:00.000-07:00

We made it to round two of the Best of Philly Burger Bracket! Help us make it to the final round by casting a vote for the Churchill Burger here.

Sixpoint Harbinger Saison

2011-03-25T13:11:00.001-07:00

Harbinger [hahr-bin-jer] noun : one that heralds the approach of something

In furthering the partnership with our good friends at Brooklyn's Sixpoint, we proudly offer The Harbinger Saison. Brewed for the turning of the seasons from Winter to Spring, Harbinger Saison is Sixpoint's interpretation of a classic Belgian-style Saison. This hazy, golden ale has a crisp, carbonated mouth-feel with just a hint of tartness in the finish.

Food for Thought

2011-03-17T10:18:00.000-07:00

This Saturday, March 19th, Chef Jonathan Adams will be participating in Food for Thought, a charity event where guests can sample delicious food prepared by the best chefs of Philadelphia. Located at Urban Outfitters, Inc. at the Philadelphia Navy Yard, the event will last from 6:30pm to 9:30pm. All proceeds from Food for Thought benefit ACHIEVEability, an agency that works to permanently break the cycle of poverty for single parent, low-income families by providing housing and supportive services so parents can pursue higher education and achieve self-sufficiency. Tickets for the event can be purchased here.

Spring Seating

2011-03-16T13:01:00.001-07:00

currently available for your enjoyment. see you on the sidewalk...

sean thomas malloy

The Diving Horse Countdown

2011-03-14T09:38:00.000-07:00

Check out our countdown clock to The Diving Horse's 2011 season opening here. 67 days!

2011-03-10T14:58:00.000-08:00

Spring Explosion

2011-03-04T11:11:00.000-08:00

This year, with the help of the talented Bailey Hale and Armas Koehler of MODA Botanica, we entered the Philadelphia Flower Show's Phlower Power Window Decorating Contest. MODA Botanica, located on 13th and Pine, provides all flower arrangements for both Pub & Kitchen and The Diving Horse. Known for their innovative designs, they won "Best in Show" at last year's Philadelphia Flower Show. Their window display will only be up for another week so come check it out before it's gone!

The Churchill

2011-03-04T09:52:00.000-08:00

Michael Persico Photography
www.PersicoPhoto.com
#twitterlesspersico

2011-03-04T09:24:00.000-08:00

Pub & Kitchen is looking for some great people to join the crew.

Dining Room
email MichaelOjeda@thepubandkitchen.com

Kitchen
email JonAdams@thepubandkitchen.com

If you are interested in working at The Diving Horse over the summer in Avalon NJ
email Audry@thepubandkitchen.com

P&K MIDDLETON ALE from SIXPOINT CRAFT ALES

2011-03-04T09:14:00.000-08:00

Our MIDDLETON ALE was collaboration between Sixpoint and P&K to create classic session ale that you would have commonly found in pubs across the England decades ago.

Weekend Menu

2011-02-04T12:59:00.001-08:00

The Dahlia

2011-01-30T15:08:00.001-08:00

Named for the national flower of Mexico, our 4th Barrel Aged Cocktail is a very interesting blend of flavors that reflect the tequila base in a compelling way. The Fernet Branca provides an herbal component while the Bittermens Xocalatl Mole bitters are a perfect homage to the traditional Mexican chocolate sauce. A drop of Agave Nectar brings everything together with a touch of sweetness. Finished with a grapefruit twist.

Available for your enjoyment on 02/11/11

sean thomas malloy

Laphroaig Tasting

2011-01-20T12:29:00.000-08:00

Tonight Laphroaig's Master Ambassador Simon Brooking will be at Pub & Kitchen from 7-9pm. Brooking, a native of Edinburgh, Scotland, is an expert on Scotch whisky and will be on hand to inform and entertain Scotch enthusiasts. The bar will be stocked with a sampling of Laphroaig Scotches, including Laphroaig 25 year old single malt.

Industry Relief with Slyfox Event

2011-01-10T10:01:00.000-08:00

Rather than participate in Restaurant Week this year, we have decided to collaborate with Slyfox on drink specials for the weary restaurant workers of Philadelphia (and for those who are just looking to beat the Restaurant Week crowds). The specials will be available from January 16-21 and 23-28 for $2.50 after 10pm and $5 before 10pm and will include Pikeland Pils and Dunkel Lager cans, firkins of Chester County Bitters, O'Reilly's Stout on nitro, and Saison Casuelijick. Hope to see you there!

BARchef

2011-01-08T13:42:00.000-08:00

ingredients of an old fashioned

Ed and I have been observing all the drink and cocktail trends across the country and love the direction barkeeps are taking. Ed has always been a great bartender and I have been known to knock around behind the taps once in awhile. if you had the chance to taste ed's first batch of barrel aged manhattan at the amis party then you know what i'm talking about. we've been running it ever since and have recently purchased two more seasoned barrels and have a new aged cocktail in the works (stay tuned on Jan 13).

which leads us to BARchef. this is a colloboration where we interpret our favorite cocktails. some we will make as they always are, some might be frozen, some might be uside down, some might be foams. we are encouraging bartenders and chefs alike to join us in the future to establish an evening of a la carte cocktail making. dont be looking for these cocktails on a daily basis at pub and kitchen. this is raw experiment in its purest of forms. it isnt "molecular" or trendy. its just taking a good hard look at booze in a glass.

we will keep you posted on upcoming events and dates. shoot us an email if you are interested in participating.

1. chilled bulleit, crushed ice
2. sugar, lemon juice, blood orange juice, angostura bitters, xantham gum, versa whip 600
3. whipped it up in a quart container with an egg beater and garnished the bourbon

12.31.10 & 01.01.11

2010-12-28T09:32:00.000-08:00

12.31.10 Specials

NEW YEARS EVE 2011

WIANNO OYSTERS [ tasting : raw | ceviche | fried ]

LOCAL LETTUCE [ golden beets, queso fresco, pomegranate, blood orange ]

TARRAGON GNOCCHI [ poached lobster, chestnut brown butter ]

SCALLOPS [ flavors of chowder ]

“Ballantine” CHICKEN [ winter truffles, butternut squash, confit potatoes ]

HUDSON VALLEY CAMEMBERT [ kir liquor, cherry, brioche ]

P&K “kit kat 2011” [ valhrona manjari chocolate, crunch ]

Join us at Midnight for a nice warming shot of Bulleit Bourbon on the house

01.01.11

Join us from 11am - 6pm for $1 oysters and $5 sparking wine to bring in the new year

Boxing day

2010-12-26T08:58:00.001-08:00

Yards "Trouble" belgian strong ale

Yards "Brawler" pub ale

Come get some!

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Location:Panama St,Philadelphia,United States

Merry Christmas From The Crew!!!!

2010-12-23T14:02:00.001-08:00

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Marinated Veg Salad

2010-12-20T10:20:00.000-08:00

This Wednesday at 7pm

2010-12-13T09:07:00.000-08:00

SIXPOINT MAD SCIENTISTS Series #1: Spelt Wine

The Spelt Wine is a twist on the more traditional barleywine beer
style and features 51% spelt malt – an ancient cereal grain rarely
found in the brewing process. The Spelt Wine clocks in at 9.4%ABV

"Evolutionarily speaking," explains brewmaster Shane Welch, "spelt is
an old cousin to wheat, similar in its composition and flavor profile,
but less hybridized. The extra-large grain bill coupled with an abbey
yeast allowed this beer to ferment very dry, further emphasizing the
tart and spicy notes of the brew. It was seasoned with two different
types of noble hops."

Amis Industry Night

2010-12-10T16:20:00.001-08:00

We had a blast at Amis on Monday, December 6.

Hackett made the best cocktail I have ever tasted: sazerac manhattan aged in a cask barrel for 22 days. Outta control. Sixpoint Brewery unleashed our signature "Hoppy Holiday" Brown Ale. The Amis bartenders and front of the house did a great job maintaining the crowd.

The food worked out perfectly. We made sliders of the Churchill, scotch eggs (hard boiled eggs wrapped in sausage and deep fried), smoked pork shanks over white beans, terrines of pork with pistachio and cherry, and finally, our take on finnan haddie. Vetri and Brad Spence came through with telaggio mac & cheese, agridolce pig tails and killer mortadella hot dogs. The crowd was pumped and the steely dan was cranked.

Special thanks to our boys from La Frieda for making the trip down from NYC. Tony, you look great in blue fleece.

Marc Vetri, Mark Pastore, Josh Ozersky, Jon Adams

- JDA

Location:Kitchen

Thank you all for making industry night a success!!

2010-12-08T13:06:00.001-08:00

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Finished tree, Carol looks great!!!

2010-12-06T15:15:00.001-08:00

Thanks Bailey.

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Beers for the staff at Amis!!!!!

2010-12-06T11:43:00.001-08:00

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Eggs Saxony

2010-12-05T09:41:00.000-08:00

Irish Drop Biscuit
Baked Farmer Eggs
Homemade Sausage
White Gravy

2010-12-03T11:46:00.000-08:00

Join us this coming Monday, December 6th as we team up with Amis for their monthly industry night event! There will be free food from 10pm-1am and drink specials from 10pm-2am. Just bring a current pay stub to show at the door. Chef will be preparing churchill sliders with bone marrow butter and fried onions, a pistachio and cherry terrine with violet mustard, and smoked haddies with apple, potato, dill, and creme fraiche on baguettes. The bar will be bringing Sixpoint P&K Brown Ale (Hoppy Holidays), Samuel Smith Oatmeal Stout, and cask aged Sazerac Manhattans.

The Pub & Kitchen team is very excited about this event and it will definitely be a party you wont want to miss!

December 26th : Boxing Day

2010-12-02T11:02:00.000-08:00

NEW YEAR'S DAY

2010-12-02T08:56:00.000-08:00

The beauty of mise en place

2010-12-01T19:47:00.001-08:00

I love seeing "prep work" come together. Mise en place is a restaurant term meaning "everything in it's place" but it refers to having all of our ingredients ready for dinner service. Cut the veg, portion the meat, fill the oil bottle, unwrap the butter....

It's all about being organized and having a world of components at the reach of your hand.

Here is some of my mise en place from today:

Cured haddock awaiting the smoker.

Hanger steak in marinade.

Herbed chicken breast for the grill.

- JDA

Hoppy Holidays

2010-11-30T12:50:00.001-08:00

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

Oak Cask Aged Sazerac Manhattan

2010-11-29T13:45:00.001-08:00

Coming soon......

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New Brunch Menu for this Weekend

2010-11-26T13:18:00.000-08:00

Lamb Shanks

2010-11-24T14:32:00.001-08:00

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

2010-11-24T12:29:00.000-08:00

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

Brunch

2010-11-24T11:40:00.001-08:00

Housemade Chorizo:

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

-JDA

What to have for breakfast tomorrow

2010-11-24T11:14:00.000-08:00

Happy Thanksgiving

2010-11-24T11:01:00.000-08:00

Much Obliged

2010-11-24T07:46:00.001-08:00

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

2010-11-20T14:03:00.001-08:00

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)

2010-11-20T09:43:00.000-08:00

The Wrangler

2010-11-20T09:18:00.000-08:00

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

Seasonal Affections

2010-11-19T12:47:00.001-08:00

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!

2010-11-19T11:17:00.000-08:00

We're now on facebook so us!

20th & Lombard

2010-11-18T10:21:00.000-08:00

twitter @awellrespectedman

New Wine List

2010-11-18T10:15:00.000-08:00

New Menu... Hello Pub Fare

2010-11-17T12:47:00.001-08:00

Wine List Addition 11/18/10

2010-11-17T11:43:00.001-08:00

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

2010-11-16T15:17:00.001-08:00

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

2010-11-15T14:44:00.000-08:00

2010-11-15T14:35:00.000-08:00

Split Roasted Chicken - Garlic Potatoes & Grandma's Stuffing

“Angel’s Share” Manhattan

2010-11-15T10:23:00.000-08:00

“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

2010-11-08T12:20:00.000-08:00

2010-11-04T11:26:00.000-07:00

2010-11-01T13:30:00.000-07:00

Getting Ready for Tonight

2010-10-30T12:59:00.000-07:00

Getting Pumped for a "GLAM" Weekend

2010-10-29T08:09:00.000-07:00

This Saturday P&K goes Glam 70's with DJ SEAN THOMAS the party starts at 9pm -
Get dressed up, we are!!!

The "hig"

2010-10-28T11:34:00.001-07:00

Fall

2010-10-28T11:34:00.000-07:00

Dear Phillies,

2010-10-27T10:53:00.000-07:00

With tonight being Game 1 of the World Series, I am still asking myself what happened????

North Atlantic Haddock Chowder

2010-10-27T10:42:00.000-07:00

FURTHERMORE Fallen Apple

2010-10-25T10:51:00.000-07:00

Fallen Apple:Fresh-pressed cider blended with cream ale
Availability: Autumn.
ABV: 6.2%

Fallen Apple was created as a seasonal specialty that was in and of itself a celebration. Fresh-pressed cider from early harvest apples from Kickapoo Orchards in Gays Mills is the base, fermented to leave the cider tart and champagne-like. It is blended with a a cream ale brewed to put some sweetness and body back into the beer, rounding out the sour apple notes. This combination of ethereal apple flavor grounded in an everymans beer makes for a festive and potent brew.

Friday Firkin YARDS IPA

2010-10-14T14:10:00.000-07:00

FRIDAY 10.15.10 4:00PM
$3 FOR HAPPY HOUR

New Beer List

2010-10-14T08:47:00.001-07:00

Tonight's Menu

2010-10-11T11:54:00.000-07:00

Upstairs at the Pub, Perfect for the Holidays

2010-10-09T14:41:00.000-07:00

Contact Jenn at events@thepubandkitchen.com

The Chuchill by Mike Persico

2010-10-08T14:13:00.000-07:00

http://www.persicophoto.com/

Getting Pumped for a Great Weekend

2010-10-08T09:35:00.000-07:00

Meet Pat LaFrieda

2010-10-05T10:03:00.000-07:00

Phillies Happy Hour

2010-10-05T09:05:00.001-07:00

WEDNESDAY FROM 4 -7

$3 PINTS OF LOCAL BREWS
$5 GLASSES OF CABERNET & PINOT GRIGIO
$5 TODAY'S PUNCH "The Flyin' Hawaiian"
$2 BAR SNACKS
$1 OYSTERS

2010-10-05T09:00:00.001-07:00

Last Call for 2010 : The Diving Horse

2010-10-02T08:41:00.000-07:00

As Summer 2010 comes to an end, The Diving Horse, would like to thank everyone for their support during our inaugural season in Avalon, NJ.

See you in May 2011

Tonight's Extras

2010-09-28T12:21:00.000-07:00

KITCHEN

=OYSTERS / WIANNO : KUMAMOTO :KUSSHI

-SUNCHOKE SOUP
-BEER / SAUSAGE MUSSELS
-SCHNITZEL / SPAETZLE
-SCALLOPS / TOMATO – FENNEL RISOTTO
-BLACK PUDDING / CRISPY EGG / COCKTAIL

+CHOCOLATE PUDDING / MINT WHIPPED CREAM

PUB

>DRAUGHT : FOUNDERS PALE ALE : AVERY IPA
>PUNCH : AUTUMN APPLE
>SANGRIA : PEAR / PINOT NOIR

House Mixed Drinks

2010-09-27T16:52:00.000-07:00

Apple of the Day

2010-09-25T10:05:00.000-07:00

The Winesap

The apple with old-fashioned flavor. The Winesap has a spicy, tart, almost wine-like flavor that makes it the cider maker's first choice. Violet red in color, it's a great autumn treat.

Burger Burger Burger

2010-09-24T11:46:00.000-07:00

Jon got some more tasty Burgers in today that him and Pat La Frieda worked on this week.

Getting Pumped for the Weekend

2010-09-24T11:45:00.001-07:00

History of the Chicken Wing

2010-09-23T10:23:00.000-07:00

There are five different legends about how Buffalo wings came to be

• The first story is that Buffalo wings were first prepared at the Anchor Bar, located at 1047 Main Street (between North Street and Best Street) in Buffalo, New York, United States on October 3, 1964, by Teressa Belissimo, co-owner of the Anchor Bar with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over.

• The second story is that Teressa and Frank were working in the kitchen one afternoon. Frank wanted to find a way to use the extra chicken and stop throwing it out. He also wanted to make chicken easy to make and easy to serve. He told his wife Teressa to go think of something. She went outside and started talking to an employee. She told him about her husbands wants of a new way of serving chicken conveniently. This mans name was Peter Villari. He thought up the idea of having the chicken wing. He told Teressa his idea and it started being served in the restaurant. The idea spread and now is one of the most popular foods in the country.

• A third version, as told by Dominic Bellisimo (Frank and Teressa's son) to The New Yorker reporter Calvin Trillin in 1980, stated: "It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again." He stated that it was his mother, Teressa, who came up with the idea of chicken wings.

• The fourth version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar's spaghetti sauce. Faced with this unexpected resource, Frank Bellisimo says that he asked Teressa to do something with them.

• The fifth version has nothing to do with the Bellisimos or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named John Young also claimed credit for serving chicken wings in a special "mambo sauce". Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, John Young's Wings 'n Things, at the county courthouse before leaving Buffalo in 1970.
Buffalo wings are used in competitive eating events, such as Philadelphia's Wing Bowl and at the National Buffalo Wing Festival

Thanks wiki

Getting Pumped for Kick Off Weekend

2010-09-10T11:57:00.000-07:00