Jan 31, 2012
12:34 PM
Philadelphia Restaurant Openings: Tashan, Walnut Street Supper Club & More
By Beth Ceccarelli
La Calaca Feliz. (Photo by Jason Varney)
It’s hard to keep up with all of the new restaurants opening in Philly, but here are a few highlights.
Portofino has transformed into the Walnut Street Supper Club, a 1940s New York-style restaurant with live entertainment, dancing and an updated Italian menu. Visit 1227walnut.com.
La Calaca Feliz, the modern Mexican eatery by the owners of Fort Washington’s celebrated Cantina Feliz, is now open for business in Fairmount, drawing fans with its thoughtful and interesting cuisine, fun atmosphere and thirst-quenching cocktails. Visit lacalacafeliz.com.
Come March, Matt Levin (formerly of Lacroix and Adsum) will be the chef behind Square Peg in the former Marathon space on Walnut Street. This casual, new eatery will serve higher-end, diner-style food. Think homemade pierogis, Korean fried chicken, and mac-and-cheese “grilled cheese” with drunken tomato soup.
Has anyone been to Tashan yet? It’s been getting nothing but rave reviews since it opened several months ago. If you don’t know, Tashan is from the creator of the Tiffin restaurants, one of them in Wynnewood (a personal standby). Tashan is on my list of restaurants to try, but, with all of the glowing accolades, I’m sure reservations are necessary well in advance! Visit mytashan.com.
Finally, MidAtlantic, which is Daniel Stern’s American restaurant in University City, will close at the end of February. Visit midatlanticrestaurant.com.
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Beth Ceccarelli graduated from Villanova and Temple universities. She’s held posts at several media outlets, reaching as far as The Today Show in Sydney, Australia. And her extensive world traveling has fostered her love of indigenous cuisine and photography. As a Narberth resident, Ceccarelli enjoys being ‘in the know’ about the local food scenes and trying out new recipes at home. She’s currently working on a second master’s degree to become a registered dietitian, a role that will let her combine food writing with nutrition and helping others.
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