Manayunk Magazine | Holiday Issue by Manayunk

MANAYUNK LIVE|SHOP|DINE|PLAY

WINTER 2017

A NEIGHBORHOOD GEM Sami Nakishbendi celebrates 20 years of crafting unique, handmade jewelry

Shop Small This Holiday Season Sipping Success at Manayunkâ&#x20AC;&#x2122;s Newest Coffee Shop Home for the Pawlidays MNYK-Winter2017.indd 1

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Winnies-ManayunkMagazine-Ad-5.pdf

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FRESH. SATISFYING. YUMMY.

CMY

Great wines • Craft beers on tap • Seasonal cocktails Artisan breads • Full catering menu • Outdoor dining Market menu • Breakfast • Lunch • Dinner - every day Award-winning Sunday Brunch 4266 Main Street, Manayunk, PA 19127 | 215.487.2663 | WinniesManayunk.com

Catering

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Market

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VOTED BEST PLACE TO LIVE â&#x20AC;&#x201C; MNYK 2017

4312 MAIN STREET MANAYUNK, PA 19127

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215.483.9990

WWW.CANALHOUSE.COM

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MANAYUNK

LIVE SHOP DINE PLAY

magazine

contents NOVEMBER/DECEMBER 2017

Mark Your Calendar

What’s happening this winter in Manayunk.

In Case You Missed It

A recap of our fall events

Cover Pr��

A neighborhood gem celebrates 20 years in Manayunk.

Coming Soon

More doors are opening in Manayunk.

LIVE.

Meet Our Photographers

Meet Joe And The Team At JPG Photo & Video

SHOP.

Holiday Gift Guide

Enjoy the magic of Manayunk this holiday season by shopping small.

DINE.

Conversation with the Chef

An eye for food design

Taste This

Perfecting coffee one bean at a time

PLAY.

Get Physical

A guide to a new you in the new year

Local A&E

From biker bar to live music hub

Expert Advice

Pawsitively Good Pet Care

Editorial + Production

Manayunk Magazine is published by the

Editors Manayunk Development Corp. Jane Lipton, Megan Douress, Leo Dillinger, Leksey Maltzman, Manayunk Development Corporation Caitlin Maloney, Matt Baldino, 4312 Main Street and Tatiana Perry Philadelphia, PA 19127 Design 215.482.9565 | info@manayunk.org Cantor Design, cantordesign.com Sales M7 Media • 610.417.9261; bauerjim7@gmail.com Photography JPG Photo & Video - jpgphotography.com COVER Alexa Nahas Photography - alexanahas.com Photographed by Susan Beard Melissa Kelly Photography - melissakellyphotography.com susanbearddesign.com Matt Hamm & Mitch Csanadi 4

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The Bazemore gallery | 4339 Main Street, manayunk 215.482.1119 | www.thebazemoregallery.com | @thebazemoregallery

“The best organic juice bar in the city!”

4330 Main Street Manayunk, PA 19127 | 920|Montgomery Ave. Narberth, PA 19072 4330 main Street manayunk WWW.THEJUICEMERCHANT.COM 215.483.8888 | www.thejuicemerchant.com 4330 Main Street Manayunk, PA 19127 | 920 Montgomery Ave. Narberth, Pa. 19072

THE JUICE MERCHANT@thejuicemerchant COMING TO THE UPENN CAMPUS IN EARLY 2018! W W W.T H EJ U IC EM E RC HA N T.C O M

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nov 25 Small Business Saturday + Tree Lighting

Although we always shop small, Small Business Saturday is the biggest shopping event of the year! Stay local this holiday season by shopping in Manayunk as many retailers will be offering special promotions for this one day only. But the fun doesn’t stop there — the annual tree lighting in Canal View Park will take place at sundown!

nov 25 - dec 31 Holidays in Manayunk

mar 15 Best of Manayunk Save the date for Manayunk’s biggest party of the year! The Best of Manayunk is back for the third year to celebrate our diverse business community, and all our vibrant, historic district has to offer! The competition awards the district under the live, shop, dine, play and reader’s choice categories, which are voted on by the community. The 2018 winners will be announced at the Best of Manayunk cocktail party and the “Best of” issue of Manayunk Magazine, which is unveiled at the event.

Photography by JPG Photo & Video and Alexa Nahas Photography

With so much to do in Manayunk, no wonder the holiday season is the greatest time of year! Enjoy a variety of cuisines in our cozy restaurants, shop fabulous fashions and giftware, or bask in our events such as the Promenade of Trees on December 2 and Rudolph Run on December 9. Shop, dine, and be merry in Manayunk.

manayunk.com | Winter 2017

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S AV E T H E DAT E BEST OF MANAYUNK COCKTAIL PARTY

MARCH 15th 6-9PM NOMINATION PERIOD: NOV 1 - 15 VOTING PERIOD: NOV 25 - DEC 31

DETAILS AT MANAYUNK.COM

Winter 2017 | manayunk.com

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IN CASE YOU MISSED IT STREAT Food Festival On Thursday September 14, over 70 food trucks and gourmet food vendors lined Main Street for �� , the Fall StrEAT Food Festival was held at night, running from 5 to 10 p.m. With a different approach and ambiance, this StrEAT Food Festival was one to remember. Visitors strolled the street with families and friends while enjoying live music, local shops, and �� om a variety of food vendors. Guests feasted on everything from barbecue to cupcakes, roasted corn to tacos, and ice cream to pizza-in-acone during one incredible night under the stars.

Manayunk Harvest Fest On Satur�� Harvest Fest in Pretzel Park! Festival attendees stopped by Pretzel Park to enjoy seven local bands, delicious food vendors and beer from SOMO Manayunk, and kids’ activities, such as face painting. In addition, Never Give Up Training held a fun run to kick off the day, there was professional pumpkin carving at Canal View Park, and a scarecrow contest on Main Street where guests voted for their favorites. Throughout the day, community members collaborated with Splash Lab Arts to create a mural at the intersection of Roxborough Avenue and Cresson Street. With the theme of �� squares with colorful artwork representing what each individual loves about their neighborhood. Photos by JPG Photography (jpgphotography.com)

manayunk.com | Winter 2017

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Not your Father’s Irish Pub

4417 Main Street •Manayunk

484-273-0481 sonapub.com MNYK-Winter2017.indd 9

The SONA Sour 9

Winter 2017 | manayunk.com

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M T O R L AT F BO N T I N IO RI ME ZE IA S A FE ER ER NE UD N R G IL EN LL S N S LA AI K A A T S O A U R & P P L P S T E ST E N K E I CA N RE A M AN ITN T WZ M S C C Y A & N M RU N D SS N Y U N I L YO A M B A I N M A T I C P H E C O E YC R N Y L I N L S H H FLO PA HE SU FA NI U A G BE OK L PP ES ’ A N O N O P O E D L E S S G E T A G I R S O A G E R TH N U L K A SA A N A S TH R B N S A LE E IN J M S W W P U C T HIC AT A A LIT C M SH UR . N L RA T SP NE IC LE PA K ’S A S E ER TH AD TIT IL CL E ST E W S E SH T L S T Y AS A L L L I LO O OM PU E I O GA P U I L M I IO AW HE E G ER ON SA + BA O I ’ I O EL R ST U P TH SA D O E M X IT O R L B F R U L M E S E P D D F R N E N E S LI S N L P N RE EA A G L E K G A C M PH DE R TH AL U HO AR B A N I O N A L RY L E I N BE T N P IT LO CI YE F L ALO AR IT L N RO EE LE H W I L A S & S A D M INK EU I S E A ES M O IL FU B. T RS NS IC BO N T I FI G PP P NT ES KE CK N HE MA IO RI ME ZE IA S R FE ER ER INE UD N EN GL G A IL EN ELL S A & T W S T O A T N E D R A N S E T A A R A M M C C T A P Y A & M N T M I RU N D W NE S IN L C L E YC R N Y L I N L S H FL PA HE SU FA NI A NN NE HE ZO U G BE O P ES O AR PU EE I J O D M BA NG AK IC HIL LA NA ’S SP E S S G H N EW AL P O A M OW SS AT E N SIC OA AU KCA S LI C RA T T H P L SH TU O. TH RE NN BU RE IN A J S W A A T C A A L T I E L A S L I E E L A T E M C R S E H T G ST E W L L R P I O I SE LO LI M PU ER SH TT MI H DE IT L B LO ST E L C SA + E E G ER ON O E’ ST U P TH SA M ON AR PO ILD IX B E I RA S FL ON R LE LL ON E L AW E E M SF Y PA R E LP UD A A E T S S P N E G Y A K A G L R N O H N M A IF A H Y LL P S IN EU A BE T ES E E ING R EE LE EG IT LO CI L EE RS LI S LO AR IT RM BA ES UD O N ES R IC B. H I N A & E L M K I N F N I E M H E O E M T O R K N U L AT IA R BO N T I F N N Z S IO RI R F G N S LA AI R ER T S O A U R & P P L P S T E ST E N K E I CA N RE DI E W AN GE T C A EN EM M AN ITN T WZ M S C C Y EA DE & RU AN ED B SS N N MA TIC PH E C O E YC R N Y L I N L S H H FLO PA HE SU FA NI A E PP S ’S A N O U S GO E A O K L N O P O E D L J E S A G D O E T A G I R I E R T N U C L K A SA A N SH U R BU E N IC LE JE SS S W W PO M . U CA S A L N E E W L L H TH HIC AT SO AN N A A LIT N L O RA T S LE PA E M R EU ER TH AD TIT IL CL E M T L G S E P S L L P E IO M IO SE L IL + A E ST E L C C TR W I H TL O O U ER G S E IR A P ’ I O E R F ST N O I B U BA O M SF Y E S P E LI WA N MO NA RY OL DIN X S PI FLE N RK PA N G AL SC EY E LLS N IT M R E E R YC T I E S EE ELE EA AL AL A U HO AR B LPH DE R TH ALL BE T N E PI IT FE E L S R N I B N O N I L R A & L C L E A D M I U K I F G N S N M G I O H E O . M O T R IN L LU BO N T I F N IO RI ME ZE IA S R F ER ER NE UD N EN A K S A RG T T S O A U R & P P P S T E ST E N K E I CA D E N GR A M AN ITN T WZ M S C L AS I N C PH Y A & N SI M CO B L G BE O RU AN ED EE I J W NE E L E C O L E YC R N Y L I N L S H H FLO PA HE SU FA NI U A G PP ES A S N O O P O S E K D E S A D E T IL LA NA ’S G R A E TH R U N N EW L N S I C OA A U CA S LI C PA SA SH U BU E IN LE A NS U TU JE SS S W W PO M . TH HIC AT S A L N IL CL RE L O RA T S L E E L A TH AD TI M T R M N D T ST L LO O P I O GA P IO SE LO LI M PU ER SH T IL W + E A E ST E L C O F C IGN DE I I S G E E I O E’ EL TU BA O N E R E E B E I RA S A M S F I Y N E LE LL TH AL R S LI WA N MO NA RY OL DIN X PI FLE N RK PA N G AL SC EY D N M R E E R YC T I E S M N I M A LE T S A B E P F E I T L R L L S RM BA PH N ES R N I B E O I T N L A R & L EN E M L C L K IE EN H N S N M IN E G T O . M T O IL F R K U I U E I L T I R E B O F G P N IE K Z

, e n i d , p o h

MANAYUNK

SHOP SMALL, SHOP LOCAL, SHOP MNYK www.manayunk.com

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W W W A L E L C T R M HI T AS A L L I O AS ST E W L EG E E S L LO O OM PU E P E I O GA P U I L M I + A HE ST E L C O F N C IL ON E O E’ EL ITU BA O R RS HE TL E N O R E E B E I RA S A M S F I Y E TH AL LI WA N MO NA RY OL DIN X LS PI FLE N RK PA N G AL SC EY E R YC T E D R N M A P L R T A B E PI IT FE T L E L S L E R N I ES B N E E H O N I LI ILL S R L A & L C E D OR RM M I U K I E F G N N M G I O H EN ET S O ER E . M O T R N K U L I T I R B F P K N N Z IO U N R F E S G A C T P A S L RY E A D T S O A IN O N IA EN EM P D E W AN GE R & SY ER TY NI EL A A R M AN ITN T WZ M S C C BL G US PH & C B RU AN ED O S IN C L H FLO PA HE SU FA NI PP ES LE NG S O AR C PU EE I J O N ES HE ON US GO EA KC L D SP E S S A E D O N E U ST I TU O E IL LA NA ’S RE AIN N A T C N H E N P A L R S R B S L I L A J S W W . U H T A A C A O MP N IL CL E L A I SP E L IC TI A T U TH AD TI E M N SIG D UD T AS A L L L I E S W E L C S O G ST E W S L L O ER SH TT MI HIO RE M AW HE C SA + E E G ER ON O E’ EL TU BA O E M ON AR PO ILD IX O FL ON R LE LL E TR LE N EN I PA U R E E B E I RA S A M S F I Y E YC F T N A E T S S L P N G Y K D L N O N M I P A L L A IF C A H Y LL P T S N E I A R B E E I T L ST M E I M R E L L S RM BA N ES R N I I B E E H O I T N L A R & E M L C L IE U K IE E N G F S N M I E G H I O E O . M T O R K N I U L E I L T I R B F P N N K Z N R F C U NT N S LA AI R A UR & RY E A D EN EM A IN GR O N P L P S T E ST E N D E W AN GE T C D M AN ITN T WZ M S C C BL G US & FL SPA TH OS RU AN ED BE O YL IN ELS A YC R N I SS N E L IO E F H C H U I A E G E PP ES E ’S A O S N U O N O O P O N E I D J ES E SP A O D A G R TH N A H SA N EU TU N AT E N SIC OA AU KC L I C AS H T U O . BU RE IN SA UL NE EW LL A LE J S W W PO M T S A N S L O RA T IL CL RE A S I L S A E S E C M T R N M D O H T L G D E P S S L L P E I E I O E P M I S I W TU B G + O E A ST E L C O C L Y O TR IO I S O U G S E A ’ I O R F RS HE TL E LO I N N E E B E I RA S A M A F I LI WA N MO NA RY OL DIN X N RK PA P FL N G AL SC EY E LLS N D AR TH AL M R E E R YC T I E S M N I M A BE T N E FE L LI LO R T N RO EE LE IC ES B. N I L A & S E L L E M INK EU K IE LE PIN ITU ON IE EG F G N S N M T H E M O R T I L LU U N BO N T I F N N R F A A N S R A RG T RY E A D T S O A U R & P P P S T E ST E N K E I CA D E N GR D T M AN ITN T WZ M S C L AS I N C & S CO B L G RU AN ED EE I J W NE E E C O L E YC R N Y L I N L S H H FLO PA HE SU FA NI A U G BE OK L PP ES A ST I O I O N O O P S E E D S A D T E R G A S I O A E T R U C SA H N E N P N S U A C N L P R N S RE NN B S L U I L A E J W S U M W . U H T T A S C A L W L A L IC SP E TI A U L E M HIO RE N SIG D D S O T AS A L L I E S ST E W S L LO O OM PU E S IT IL MI E O GA P A HE SA + E E G ER ON I O E’ RS HE TL E O F R T R L E CY F T C E N EN IO P R E E B E I RA S A M S F I Y A LI WA N MO NA RY OL DIN X E LLS N N M M C A L H I LL P GIT LO SCI YE N M PIN LE N & KS AN T A R B E F RO E L I I N L I I L L ST A E M L U IE E TH S N L B L O RT M ER EE I G M T ER O IL FU B. I PP P NT ES KE CK F G N R U NT S R ER NE UD N ENC LA AI K A A G T IN GR ND E O N RN & S Y E R T Y N I E L CA D M AN ITN T WZ M S C BL G US N Y A & FL SPA TH OS N L E C E B W O I S E L I E F H C H A P E S ST I O O U LE NG S N C O AR PU E N IT J E A E S A E O E D O E ON USI GO EA KC S A S W P O A M OW RA T T H P L BU RE IN JE SS S U NS U TH HIC AT SO AN NS U C A A LIT C M SH UR . LL NE EW LL SP E LE PA A SA E M D T G D E P S S L L I I O E P M I S I W L G T E + O E A S O C I L TR IO IX CY F SF Y H O U SA E I A ’ I E O R O N E M O R L F B R L L M S E T N P W D E N E S LI S LS N PI N G LE N E K A N O N M NIM IT M RE ER C TI EE ELE EA AL AL A A RY L E I N A B IT LO CI YEG F T S L S N R I B N N I L R A & E L C LL M ER E U K E F G N S E N M T I O H EN O . M O R T K I U L N T I B F P K N N N R A T S A T U UD T EA D S O A UR & IN GR O N P P S T E ST E N E CA D E M AN ITN T WZ M S C L AS I N C N GE & S CO B L G B O C O L E YC R N Y L I N L S H FLO PA HE SU FA NI A PP ES ST I O I O N PU EE I J WA E ES HE ON US GO EA KC L E SP E S S T D R G A I E C H N N E P N U A L N SH U BU E SA L L I LE A J W S U M W . U H T A A S C A W O S A I L I S E S T A E L M C R N D S O H L G E ST E W LS TY S L E P I O ER SH TT MI I M P ST E L C IGN DE IO CY F E LO I M ON AR PO ILD IX B E I RA S LE LL ON E L AW E EY ON ’ P FL ON RK PA U M R F E E N E T S E A L R N O M M IN C C A R BE T N L RO EE LE E L L AR IT N IN IFE AK IC N AL Y M E L I I L L ST A S & S E IM E M IN EU IE EG F B. T O I RS NS FI G BO O N T I N HE MA RG ET S R N G N LA AI K W U UD NT S P T H O L A U R & P P P S T E ST E N K E I CA A D G N T R M M C C B T N F N S C E W S LE A H A NN NE HE ZO US G BE OK L E SU FA NIT CO LE YC RN YL ING LS ST I O I O P EE I J SP E S S A E D O A LO E N BU RE IN I C OA A U CA S A U L N E E W L L JE SS S W W PO M U NS TH HIC AT SO AN NS U A A LIT C M SH UR . A S E M D T L G D P S S L L P IO AW E ST E L C TR W SF Y SE LO I H TL O OR MP U ER IR A PO ILD IX ’ IL ION E FT CE IGN EN IO M F B M S N Y E E R L S N LS PI LE EA A E E K A A L N R O N M I M I A C E L A I I Y A T N B R E L RO E N N N IN FE L I I L L ST A & S EN M L U K IC E TH S N L B L O RT M ER EE M O IL F B. T ER F G N R A K S A S P T H O A U R & P P P S T E ST E N K E I CA IN GR ND E O N G T G US UD T M AN ITN T WZ M S IN C B N F L C E B L Y O W S Y N R I I E L I F L C H LO A A E E E ST I O O U LE NG S N C PU E N I A E HE ON US GO EA KC E D O A N JEW AL SH TU O. BU RE IN JE SS W S U NS W PO M U TH HIC AT A SO AN NS U A LI C SP E IC A SA LL E L M D T G S D L I O I IO RE P S M PU ER SH TT MI I W L G E O A S I LD IX C TR IO Y S C E A I E F E O M O L B R L RK P L M T S N W F N E S LI LS N E A N M R E E R YC T I E S M N I M IT EE ELE EA AL AL A A N I C O N A L RY L E I N B F T R LI N B I L A R & S EN ER E LL K E N G FU . S N M E T H O O M T O R I L I T P B F N S A T U UD T S O A G T IN GR ND E O N P P S T E ST E N K E CA R & M AN ITN T WZ M S S CO B L G B W NE E H LO PA HE SU FA NIT CO LE YC RN YL ING LS A ST I O I O O U S GO E A O K L N PU EE I J E E A D E R I E C H N E N N A U S N CA S N SH U BU E L I A J S W U . U T S C A A LIT W L S S I E T S L S C M T ST E W L P E I O GA P IO RE SE ALO LI IL MI A HE ST E L C O F N C I G N D E D I O U ER SH TL I E R E E B E I RA S A M A S F I Y Y N E T LI WA N MO NA RY OL DIN X S E E LLS N RE N M M C L I T B A R E F M L T S LI L R B. N IN LI ILL R A L K IC EN H S E N M ER E TU EN O ET ER M L F BO O N T I F G N S O A U R & P P P S T E ST E N K E I CA D E W AN GE T C N GR D T M AN ITN T WZ M S BL G US LE Y BE O YL IN LS SU F N R I E L I C H A U I G E C PU E JE A ES E ON S D O N E U ST O N O RE IN N G O A KC C AS I T U O . H NA E N B S L I A J S U U T A SO C L W S IT IC SP E E H S TI A U S A L E M R M N D H L T G S D LS IO TL AW E E ST E L C IGN E TR W IO Y SE LO I C I F M ON AR PO ILD IX E B E I RA S A M A F I L E LLS N L N O M R E E R YC T I E S M N I M IN T A BE T N L RO EE LE L B. IN IFE AK IC N AL Y M E L A R E E L G S N M TU N T R IN L R E BO O N T I F N H G S & P P P S T E ST E N K E I CA N RE DI E W AN GE T C D T M AN ITN T WZ M S BL G US L BE O YL IN LS YC R N L IO H U I A G E O S O N O P N E I T CO E E J E K A D E G RE IN SI O A T E U H N E N A U S N C N B L S U A JE S U U S C A W L S S E TI S A E U L S A M RE . A TH IC T ST L P P SE LO LI I W O G ST E L C O F N C I G N D E D I O O W E N MO N AR OL LD IX R E E B E I RA S A M A S F I Y N L N M R E E R YC T I E S M N I M IN LE T B A L T L R E N AL Y M E IN IFE AK IC LI R EN LL EN H G S M ER E T O RS NS T BO O N T I N G P S T E ST E N K E I CA E A W G T A FIT D G US UD T N R M M B T N C E N B L Y O W YC R I Z I N E L I L H N A U I G E O S E O S L N O O P N ES E E D G S O A KC E U EN JE AL BU RE IN S A NS U TU NS J S U TH HIC AT A S SP NE IC M N G ST E W S L S T Y AS A L L L I E S W E L C O IG DE DI I C E I F E O M ON AR PO ILD IX O B L T N R E E A RA S A M A F I T M R E E R YC T I E S M N I M A NIC ON AL Y LE IN BE T N L RO EE LE LO R L E E L K G S N M T H E M T R IN N L R BO N T I F N EN KE IC G S D E W AN GE T C G US UD T N A R M AN ITN T WZ M S B B H A E O LE ST I O I O LE ING LS O U S GO E A O K L N PU EE I J E A D E R I N E N BU E L S A NS U JE SS S U NS U C S A SP NE IC N D D L S T Y AS A L L L I E S W E L C O W O GA P O I L M I X ST FT CE IGN EN IO E O B E I RA S L M T D F R N Y E R E A LE IN R N M I M E A C L A I Y T BE T A RS RO E L I I L L ST EN M L N L B L O RT M ER EE H M T ER F G N CA S A IN GR ND E O N G T G US UD T M AN ITN T WZ M S B N C E B O W I E L LE A E ST I O I O N PU E ES HE ON US GO EA KC D O N JEW AL BU RE IN J U NS U A SO AN NS U S SP E IC A SA LL E L D T D L I S I L M I X ST E W L G E ST I C IO Y S C I E F E O B R L M S N D R FI E EA A A N M R E E R YC T I E S M N I M A T B E ING R EE LE T L L LI RT EN E L E S N M T H O E O T R L R FI BO N N S A U UD T G T IN GR ND E T M S T W S CO B L G B W NE E ST I O I O N N E H E Z O U S GO E A O K L PU EE I J E A D N E N U N LL A JE SS U U CA S A S A W L SP NE IC E S S L LS TY S ST E L C O F N C I G N D E D I O TR W E LO I B E I RA S M F E Y E N T E A R N M I M A C EE LE I T B A R M L T L L I I L L ST R E EN H S M ER EE RS NS T BO O N T I N U NT W D E W AN GE T C N GR D BL G US BE O ZO MU I E L I I G E PU E D O N E U ST O N O S O A KC N JE AL S A U U A SP NE IC N S D S T Y AS A L L L I E S W E L C S O D L S IR FT CE IGN EN IO E O L M T S F Y E A A R N M M I C A I T A RS BE T L I I L L ST E M N L B L O RT M ER EE H N U NT T S A IN GR ND E O N D BL G US N GE C B W O I E L I G E PU E D O N E U ST I O N O O EA KC N JE AL S A U S A N SIG D UD S L S T Y AS A L L L I E S W E L C O C IO F E O L T M N E FI M R E E R YC T I E S M N I M A BE T N LI RT T EN LL ER E S M T H N A N U UD T G T IN GR ND E S CO B L G E W N L ST I O I O PU EEN I JE A E E D N U N L S A U S W L A L N SIG D D S O LI E S SE AL E C IO C E F

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LIVE: MEET THE PHOTOGRAPHERS

Moment-Driven Photography Meet Joe And The Team At JPG Photo & Video By Caitlin Maloney Photography By JPG Photo & Video (jpgphotography.com)

oseph Gidjunis, owner of JPG Photo & Video, picked up his �� camera when he was a sophomore in high school. It was the 90’s — the ��days when there was still such a thing as a dark room — when Joe was encouraged by his mother to pursue his photography interest, so she bought him the introductory Canon Rebel camera. At the time, Joe was being mentored by a senior photographer who was far more experienced than he. But, when the senior was caught breaking some rules in the dark room, the student journalists for the newspaper and literary art magazine looked to Joe. “They were looking at me saying, ‘If we’re going to have photos for the rest of the year, you better step up,’” he said. “I kind of fell into it and fortunately, I liked it.” By his senior year of high school, Joe was interning with a wedding photography company and even worked for a period of time at the JCPenney photo studio. Though photography was always a passion of his, his focus shifted in college after the events on September 11th. “I saw the real need for journalists and the real role of reporters then,” Joe recalled. “So, my degree is actually in writing, not in photography. All of my photography experience has been on the job — every newspaper job or internship I ever had, I always did both.” Joe’s interest in wedding photography started in 2004 when he shot �� “My �� actual wedding as a photographer was how most start — with a friend or family member — and mine was my cousin’s wedding,” Joe said. “She still has those photos up on her wall and everytime I see them I say, ‘Please let me redo your wedding photos,’ but I know she

cherishes them.” The next year, while he was working as a newspaper journalist, he �� launched his own photography business on the side that grew quicker than he ever imagined. “I was doing 50-60 hours a week reporting, and I still did 27 weddings �� . That’s also the year I got married myself,” Joe recalled. Joe’s business continued to expand with the help of his wife Rebecca ��K “I ended up paying her more money that year than I ever made myself and I was thinking, ‘What’s the priority in my life right now?’” Joe said. That’s when he made the decision to leave the newspaper industry for good and focus on his photography business full-time — and boy, was that the right decision. Within the year, Joe had gone from doing 50 weddings a year up to 85, an almost 60 percent increase. “I was adding staff left and right,” Joe said. “It was my �� time managing people — I didn’t know how to run a business and I didn’t go to business school. I made a ton of mistakes.” Since then, Joe said he has always tried to �� e out different management styles that work for him and he feels like he �� has found it. It’s safe to assume his 11 staff members and 19 freelancers agree. “I always wanted a team,” Joe said. “The idea of working by yourself at the computer all day long, some people thrive at that, I’m all about the experience — the people, the team, that’s why I do it. I didn’t like that there were so many like-minded photographers competing against each other when our resources were so limited to begin with. I wanted

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a place to bring them all together.” Everyone on the JPG team has their own individual talents, and some even have photography businesses of their own. But, Joe said most of them come here because they like being a part of the team and the clientele that JPG draws in. “It’s all about putting people where their strengths are,” Joe said. When it comes to the clientele that JPG draws, Joe tells potential clients that there are three things every JPG couple has. The �� is a great sense of humor; they can laugh at themselves — at life and at each other. The second is a great sense of adventure. And lastly, JPG clients are people who love great art, but aren’t used to being the center of attention. Having clients that �� this criteria allows Joe and his team to capture moment-driven photography focused on emotion, humor, and the atypical. “Weddings are often seen as traditional, stoic, and they have a certain look,” Joe said. “I always came at it like, ‘Weddings are much more fun, they can be humorous and they can be outlandish.’ Our clients hire us because they don’t want to feel staged and they don’t want to be manipulated. They hire us for the unexpected.” And the unexpected is certainly what they get when they work with JPG. One of Joe’s most notable wedding photos was taken in 2009 at the inaugural Naked Bike Ride. “We had heard it was going to happen, but we didn’t know what it was — nobody did,” Joe laughed. “That photo was the moment that helped ��what I wanted our studio to be. That moment said to me, ‘You don’t need to be so serious on your wedding day.’ There are couples that wouldn’t touch that with a 10-foot pole, and then there are couples

who love that photo.” In fact, as a litmus test, Joe keeps that photo on the front page of his website. “If you laugh at this, you’re going to contact us. If you don’t, you won’t contact us and that’s alright because we aren’t the right �� for you,” Joe said. Another one of Joe’s memorable photography moments was for one of his clients’ engagement shoots. “They were both doctors and they didn’t have a lot of time because they were both in residency,” Joe said. “I asked them what they do in their spare time for fun and they joked and said ‘laundry.’ I said, ‘Don’t tease me right now because I have an idea.’” They called a local laundromat and after a small white lie about how the couple met there, Joe spent an afternoon capturing the couple doing what they love to do in the spare time together: laundry. “It’s still one of my favorite photo locations and the photos are hysterical,” he said. “I joke with people that I don’t care what’s important to you. It needs to be �� to them so I can tell their best story through photos.” Though Joe started his business in the wedding photography sector, for the past �� years, he and his team have been making a push into vide ography and are now doing work for corporate and nonpr�� clients too. Laura Hoffman, who is currently JPG’s longest running staff member, has been the biggest push for video. “Laura has been an integral part of our video growth and being able to understand my vision and translate that on the screen. It’s amazing,” Joe Winter 2017 | manayunk.com 13

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said. “She is the editing vision of the team as the senior editor and I’m the director, but if we don’t work well together, the project doesn’t happen.” From commercials that run on television to video content for the grand opening of the new Museum of the American Revolution, JPG continues to expand their brand and reach a variety of people from their home �� een Lane in Manayunk. The building is home to both the JPG studio and to Joe, his wife Rebecca, and their one-year-old son. “I love the diversity of Main Street and I love the vibe that Manayunk has — it’s young, it’s energetic and it’s a neighborhood everyone knows,” Joe said. “When you say you don’t just live in Philadelphia but you live in Manayunk, there’s a positive connotation to it that I just love.” Now that Joe and Rebecca are raising their son here as well, they are enjoying the �� of being able to walk everywhere, having a variety of restaurants nearby, and being close to the trail, though Joe laughed that pushing a stroller up the hill on Green Lane can be tough. It was important for Joe to not just have his studio in Manayunk, but truly be a part of the community. “We made a choice — this wasn’t just real estate, this was the community we were after and wanted to be a part of,” Joe said. “This commu-

nity has made a home for us and we always want to make it better. We love being able to showcase all of the great things that Manayunk does. Being a photographer for so many of those events, it feels like we’ve been a part of them too. When Manayunk does well, we do well.” At the end of the day, Joe said he does it all for the people — his clients and his team. “I’m not a photographer because I like cameras. I don’t geek out about new equipment or lens r�� It’s about the people,” he said. “You don’t hire me because you want the greatest Pinterest picture after your wedding, you hire me because you want faces of your guests.” As for his team, Joe said he wouldn’t be able to do it without them. “We will do 150 weddings this year between photo, video, and our photobooth,” Joe said. “I’m only doing 30 of them. There’s a number of people who make this place run, it’s not just me. I have the vision, but they are producing such a high caliber of work everyday and I’m so lucky to have such a great team.” “When I can’t tell who took the photo, that’s awesome. I’m like, ‘Nice damn job, guys,’” Joe laughed. “Everyone has their own eyes and they are bringing their own perspective to any given day, but everyone here believes that people just need to have more fun on their wedding day.”

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Carefree Living Around Manayunk

• Garden Style Apartments

• Free Off-Street Parking

• 2 miles to Main Street

• Private Entrances

• Dog Park & Canine Trail

• Across from Umbria Golf

• Patios/Balconies

• 24 Hour Fitness Center

Range

• 1 mile to SEPTA train

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LIVE: EXPERT ADVICE

Pawsitively Good Pet Care

“Neither snow nor rain nor heat nor gloom of night” keeps this dog-walking business from providing top-notch pet care. By Megan Douress Photography By Alexa Nahas (alexanahas.com)

magine this: You’ve spent weeks bundling up and shopping around to get those perfect gifts for every member of your family. Every weekend is spent �� to and from work happy hours and holiday gatherings with friends. Finally, the day comes — Christmas morning — and you have a three-hour drive ahead of you to see your aunts, uncles, grandparents, and all 26 cousins for the occasion. Your gifts are perfectly wrapped and carefully packed in the car. Then, you realize there’s no room for your beloved pup in the back seat! Besides, your grandfather really isn’t a fan of having your dog curl up on his recliner. Not only does your pet have to stay home alone on Christmas Day, but he’s been lonely a lot lately. The holiday season is busy for all of us, but perhaps not as busy as the sitters of City of Paws Pet Care, who are here to take care of your pets whenever you need someone to check in or walk them year-round. “Our mission is to provide reliable pet care all the time, so we try our best to accommodate our clients’ needs — even on Christmas Day,” said City of Paws Pet Care owner, Danny Offenbacher. City of Paws Pet Care was founded in June 2016 with the goal to provide reliable, trustworthy, and loving care to dogs, cats, and small animals in Manayunk and the surrounding areas. Danny and his growing team of sitters offer mid-day walks, in-home pet sitting, and will even keep your pet company overnight so they feel right at home.

While City of Paws has only been in business for a year-and-a-half, this isn’t the �� time Danny has been in the pet care industry. Danny has loved animals from a young age, which he partially credits to a project in school. “I actually had a pet chick as part of a school project in elementary school,” Danny remembered. “It was sick upon arrival and died within a �� that, I pressed my mom for a pet that would stick around. I really wanted a dog that I could love and care for.” Like many parents with young children, Danny’s parents didn’t want to take on the extra responsibility of having a dog. Danny, who grew up in Rochester, MI, soon proved he could devote time and care to a dog when his next-door neighbors brought home a puppy. He would take it out for walks a few nights a week after school. At the age of 12, Danny was allowed to have a puppy of his own, which he still has today. “That’s where the love started,” Danny said. “My Puggle Zach is 14. I grew up with him. He went to college and moved to Philly with me — it’s been an adventure.” After a few years of taking care of his own dog, Danny worked at a veterinary hospital as a kennel assistant in high school. He got handson experience by cleaning up after surgeries and comforting pets as they got shots, among other tasks. Not long after, he got a job at a local

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�� “My job was to instruct people to not put too many �� in their small tank,” Danny laughed. “I was always like, ‘How big is your tank? You can only have one �� for every two gallons of water.’ Same thing with gerbils. People didn’t understand what went into it — you have to build a habitat and have mulch and constantly have fresh food and water. People think you stick it in a cage and that’s it. That was kind of the eye-opener for taking care of small animals.” At the same time, Danny had started his own pet care business, A Bark in the Park. His client base really began to grow once he started school at a commuter college. He would schedule his classes in the morning and later in the afternoon so he had his mid-day available for walking dogs. Eventually, he took night classes and online classes to keep up with the demand. Danny graduated with a degree in Human Resources, and like many college graduates, he left the nest for full-time work — with Zach in tow. “Soon after moving to Philadelphia and starting my job, I didn’t feel like I �� into the corporate world,” Danny said. “I knew it wasn’t going to be long-term. I immediately started to focus on when I wanted to start another pet care business.” Danny’s goal was to live and work in the same neighborhood, so he did his research. He drove around Philadelphia — neighborhood to neighborhood — to ��the perfect �� which included walkability, a certain demographic, the need for a pet care provider, and a great place for him to call “home.” “Manayunk struck me as a great place to live and work, which is why I picked it to launch this new business,” Danny said. “I really liked Manayunk because of its proximity to both center city and the suburbs. I also knew there was a big dog population here.” He continued, “The river, canal towpath, and the Manayunk Bridge — there are so many different trails around here that are great for pet owners. It’s fun to be in proximity to those types of adventurous places to go.”

It’s safe to say the dog-friendly neighborhood of Manayunk was a good choice for Danny to start City of Paws, despite the numerous other pet care services that were already in place. In just 18 months, Danny has committed to more than 100 clients in Manayunk and the surrounding neighborhoods. “People need the service and I couldn’t possibly do all of it,” Danny said. “That would be the same if I had a storefront and I had 500 customers. It would be way too much to handle, so I appreciate the competition.” While growth in any business is a good thing, City of Paws’ steady increase in clients got to a point where it was too much to handle for a staff of one. Danny recently hired four additional sitters to help manage his 100+ clients. In addition, each pet now has their own primary sitter so they are comfortable and familiar with their sitter every time they visit. “I know it’s really important to our clients as they often say they prefer knowing who’s coming for their pets,” Danny said. “I’ve been building a team of experienced sitters to meet the demand of top-notch pet care. I couldn’t run a reliable pet care business without my awesome team.” With that said, Danny still spends most of his day walking dogs — including City of Paws mascots, Zach and newcomer Puggle Bruiser, whom Danny adopted last year from Home at Last Dog Rescue — but he wants his clients to know that he goes through an intricate vetting process in order to hire caring and reliable pet sitters for his clients. “I’m in an awkward stage of growth where some of my original clients don’t want anyone but me,” Danny said. “I can’t possibly be everywhere all the time, so I’m trying to reiterate to everyone that I now have a team and that we’re a ‘we’— it’s not just me doing it.” In addition to the extra personalized experience Danny and his staff offer, they’re also super organized and honest with their clients, thanks to a pet sitting management app where clients can directly book their sitter and check on each visit. While using the app, clients can see what time the sitter comes by, their pet’s potty business, feeding and medication, photos, and a message from the sitter. It also allows for direct Winter 2017 | manayunk.com 19

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“I’ve been building a team of experienced sitters to meet the demand of top-notch pet care. I couldn’t run a reliable pet care business without my awesome team.”

communication with the sitter at any given moment. “We offer total transparency, which adds that extra peace of mind for the client,” Danny said. These days, Danny continues to grow his business (and is currently still hiring!) He is working on networking with local businesses and refocusing his marketing and advertising efforts. At the same time, Danny and his team are gearing up for a busy season. They are ready and willing to give your furry, feathery, or scaled pet the extra special care they deserve around these busy times of the year — treats included! “We have little goodies to give out during the holidays,” Danny said. “We’ll usually leave a little gift bag with a toy or a treat!”

And keep your eye out for more changes and growth as Danny and his team look to the future. “We appreciate what we’ve been able to accomplish in the last 18 months and are so grateful to have built so many meaningful relationships with our clients and their pets,” Danny said. He added, “Over the next 12-18 months, I’ll be rolling out an expansion plan that will include new services and a wider physical presence that will take a unique and appealing approach to pet care — I believe pet owners will really enjoy what’s next. Stay tuned!” City of Paws Pet Care is always hiring! If you have experience in the pet care business, visit cityofpawspetcare.com to apply.

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SHOP: SHOPPING GUIDE

o c f i M g a a m n e a h y t u y n o k j this h n E By Megan Douress and Leksey Maltzman

Photography By Melissa Kelly (melissakellyphotography.com)

o celebrate the holiday season, Manayunk business owners and managers told us about preparing for the busiest time of year, how they make each customer experience special, and what shopping local means to them. “The holiday season in Manayunk is heart-warming and a fun way to connect with new customers, as well as reconnect with old customers. We love to chat, learn about each other, and catch up while gift wrapping, knowing that the recipient will be beyond excited to receive their jewelry, which is always the perfect gift! Shopping small is personal — it creates relationships. There is no substitute for the genuine care and attention that you can get at Gary Mann Jewelers and all the boutiques and shops in Manayunk.” — Gary and Norma Mann, Owners of Gary Mann Jewelers

“Holidays are a really special time for people. They get to spend time with their dearest loved ones — their friends, their family, their signi�� e just really want to be a part of that moment for our customers. W�� ful as they possibly can, and a lot of the clothing we bring into the store really does represent being your best self. Every girl likes a little bit of sparkle, so we have a lot of sparkly pieces too.” — Lisa & Laura Anne Lamprou, Owners of LILA Fashion International

“My customers like to support small businesses and don’t want us to disappear. Small businesses are sort of a hub for the community to get to know each other, hang out, and experience their neighbors in a way that you can’t get a big box store. Time and time again, people come in here and say, ‘I could have bought this at Barnes & Noble or Amazon, but I keep coming here to have a more personalized experience. I get to hang out with somebody and talk to somebody who likes the things I like and answers the questions I have.’” — JD Korejko, Owner of Johnny Destructo’s Hero Complex

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y s b h o n p o s p a i e n s g y s a m d a l i l . l o is h

“People have so many options to shop, and the fact that people take the time to come down to Main Street shows how much they appreciate the hard work we put in as small business owners. It really means alot to me. They understand all of the thought, time, and money that goes into running a small business. I start placing my holiday orders in July. It’s very weird picking out ornaments then, but by the time they get here, it’s really exciting to open everything and to start planning what the look of the store is going to be that holiday season.” — Brandy Deieso, Owner of The Little Apple

“We love helping people host family gatherings because it allows us to be a special part of their holiday. If you come into our store and say, ‘I have four people or 34 people coming over,’ we are going to help you with the essentials to set that table — dishware, linens, and decorative accessories to make your table welcoming. We don’t see it as our dishware on your table — we see it as you enjoying a family dinner, and we gave you the tools to get there to be the best host or hostess. It’s more about the memories and experience that we’re providing people because of the product we sell here.” — Kathy Piccari and Taryn Rager, Owners of Pineapple on Main Winter 2017 | manayunk.com 25

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SHOP: SHOPPING GUIDE

“Manayunk has the walking charms of any classic European village. During the holidays, nothing can be more personal than connecting with someone who owns their own boutique and understands the value of a great customer service experience. �� piece fashioned locally with a rare and exotic gem, or a micro-manufactured wristwatch can be the perfect piece de resistance to make each holiday “Growing up, my dad always gifted me with one special book for the season. I still remember those books memorable.” and I have kept all of them throughout the years. They connected me speci�� — Martin Pulli, Owner of Martin Pulli-Timepieces that we could share something together and discuss it together. I think the wonderful thing about books is and Fine Jewelry that you’re not just purchasing an item. You’re purchasing the time — either giving time for someone to be able to read the book, or if it’s a children’s book, you’re giving that child your time to spend together to read it with them.” — Ann Tetreault, Owner of The Spiral Bookcase

“We dress a lot of women for their holiday parties this time of year. Whether they’re hosting the event or going to a holiday event, we do everything from day to night, cocktail dresses, dressy and non-dressy pieces. It’�� see what they are comfortable with and as well as understanding the needs of that client and where they’re going. We want to them look nice and feel good this time of year.” — Nicole Munoz, Manager at Nicole Miller

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“We feel very connected with the small businesses on Main Street. It’s great that we all know each other and root for each other — that’s what we’re about. We like to consider ourselves the hub of the �� people come in and get to know us — building that relationship with people — ties into the community. We do the Rudolph Run, which is a fun 5K fundraiser every year. Runners brings canned goods to donate to the North Light Community Center and “We have been doing this for a long time and we think that one of the things that is nice about the gallery everyone gets really into it.” is that when you give a piece of art, it’s for life — it has meaning. We have people that have pieces of ours — Neil Townsend, Manager at Philadelphia Runner that come in and say, ‘We got this at Christmas in the 80s. We still have it and enjoy it!’ We think art has lasting meaning because it was created by somebody. Manayunk has a long tradition of being a great holiday destination between the historically charming architecture and the great small stores here. We think there’s a much better spirit to shopping in a small district.” — David Decca & Sandy Zanetto, Owners of Orbit Gallery

“People come to my store for the personal oneon-one experience. They know I’m here — I always remember what each customer bought for their signi�� e. Customers come �� the right gift they are looking for. Shopping local is so different from going to the big box shops. Small businesses know their customers and they know they’re getting a great product.” — Meredith Podob, Owner of Latitudes and Longitudes

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SHOP: SHOPPING GUIDE

“We really try to make the store festive and pretty for our customers during the holiday season. For customers who don’t know what to get their signi�� , we work with them to select a gift that is really personal, beautiful and timeless, like jewelry and cashmere scarves. W�� “Cigars are the perfect gift for the holidays because special occasions. This year, the trend is velvet or a trouser for the holiday, so you’ll be seeing a lot of that on they offer a chance for a coming together moment our customers.” between others. You can have a round-table — Anna Purcell, Owner Threads On Main experience where you can connect with someone on a different level that basically gives you a ‘cigar’s worth’ of time — an hour to an hour and a half — to connect with someone beyond a face value interaction.” — Eli Swett, Manager at SMoKE Manayunk: Cigar and Hookah Lounge

“I like to say glasses are jewelry for your face. To me, eyeglasses are a great gift, but they’re a personal thing. If you give someone a gift certi�� es, they can come in a choose something and we ��‘ glasses. It’s always a good idea — very functional.” — Jack Goldberg, Owner of The Eyeglass Works

“We always play holiday music in the store this time of year. We bring in the most recent holiday albums, plus the classics. “A Charlie Brown Christmas” vinyl, “She and Him Christmas” vinyl, and Motown Christmas albums are a few of the big ones. We usually have a store party sometime in December for our regular customers to let them know how much we appreciate them coming in all year round. Manayunk is such a nice, close neighborhood to be in.” — Jamie Blood, Manager at Main Street Music

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“The holidays can be this really commercial moment where you’re going out and grabbing all of these commodities. Not only are our items really pretty, but we aren’t exploiting anyone in the process of building that product for you. It’s going to last forever, and it was made ethically by someone who was paid and compensated fairly, which I think is a great thing to support, especially during the holidays. Year-round, we carry a really r�� eally classic, romantic nostalgia feeling but really �� e make sure everything is 100% ethically constructed.” — Mary Spears, Owner of Millay

“Our customers are all about DIY gifts. Because of that, our holidays start a little earlier and continue right up until the end with some fevered knitting and crocheting. We also offer our customers a wish ��u �� refer to them and give their loved ones exactly what they want. Big box stores don’t offer the community that we do. My customers like the experience of having help readily available at the store because at the big box craft stores, if you mess up on your project, there isn’t anyone there who can straighten you out.” — Lisa Johnson, Owner of Hidden River Yarns

“A science gift from here is not just another toy you’re gifting — it actually has value from a learning perspective. We get a lot of kids who will be holding a few items and the parent says, ‘Put that on your list and maybe Santa will get it for you.’ I’ve also had plenty of times where the parents were shopping and they were slipping me those items behind their kids’ back to get for them from Santa.” ��

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COVER PROFILE: BUSINESS SAVVY

In The Eye of the Beholder Sami Nakishbendi celebrates 20 years of crafting unique, handmade jewelry in Manayunk. By Leo Dillinger Photography By Susan Beard (susanbearddesign.com)

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In 1994, he started wholesaling gold and silver with his brother on Jewome people view jewelry as just an accessory. For Sami Nakisheler’s Row, but Sami could tell that he didn’t �� in. Once they got their bendi of Bendi Jewelers, each of his handcrafted pieces tells a feet wet in the business, he and his brother parted ways to open their story. From rings to necklaces to earrings, his work embodies own individual businesses. Sami searched for a place with a more cozy, those sentimental moments of life into physical pieces of art. �� “Things in life inspire me to create pieces, whether it’s people or even Sure enough, he stumbled upon Manayunk in 1997 at the perfect time. places I visit,” Sami said. “I could look at a cable on a bridge and be inSami admired the artistic scene, the safety of the community, and the spired to come up with something that would look like that experience atmosphere around Main Street, which reminded I have lived. What I look at and ��in things, him of towns in France and Germany. After rethe inartistic person would not necessarily think twice about it. This is the beauty of my work. I see “I really believe that you locating Bendi Jewelers three times around Manayunk, he �� settled for good and purchased things differently.” Born and raised in Aleppo, Syria from a family have to love what you do. the building at 4333 Main Street 11 years ago. “I decided to pursue my happiness,” Sami said. “I with Turkish roots, Sami came to the United States really believe that you have to love what you do. in 1983 to pursue a degree in pre-medical biology Especially when you’re Especially when you’re spending many hours a at Temple University. At 17 years old with no inter�� est in becoming a doctor, he initially intended to spending many hours a Sami’s job never feels quite like a job. The freestudy architecture. But coming from a family with dom of working for himself and the opportunity a history in the medical �� Sami didn’t really week doing something, to push his creative limitations never makes him have a choice. feel bored. However, the most gratifying part of his Reluctantly, Sami switched focus on his studies �� business is the ability to make a positive impact on toward dentistry. In his mind, the idea of using his people’s lives. Sami’s pieces of jewelry are physical hands to manipulate wax and precious metals for patients was the closest thing to being an artist within the medical �� symbols of love, inspiration, and hope, and his craftsmanship has resonated with his clientele. After graduation, Sami spent two years as a practicing dentist before he “I’m blessed that over two decades here, I can say with conviction that decided to call it quits. I have a good name,” Sami said. “You can’t buy a good reputation. It “I was miserable. It wasn’t for me,” Sami said. “It was just a bridge to takes time to show and the challenging part is to wait until you hear it get me to the art world. As a result, I decided to use what I had learned from others with conviction.” in dentistry and apply it to jewelry making. It was a long and costly way No project is too big or too small for Sami to handle. Though he’s most �� Winter 2017 | manayunk.com 31

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notably known for engagement rings, wedding bands, earrings and necklaces, he also specializes in reproducing vintage pieces from past eras. Some of his projects have even become family heirlooms. When Sami works on a new piece, he brings all of his skills to the table. First, it begins with an idea. He takes his client’s desires and passions and runs with it by sketching a mockup of the �� product. Drawing has been a talent of Sami’s for as long as he can remember and it gives his customers the chance for a �� look into his scope of work. Once the design is �� it’s time to get to work. Even though Sami hasn’t worked on teeth since 1994, he still applies the clinical side of his dentistry background when creating new pieces. To this day, he continues to use dentistry tools when working with wax, gold, silver, platinum, and sterling to craft his jewelry. Sami prides himself in being transparent with his clients. By the time they stop into his shop to pick up the �� 32

product, they leave with a smile on their face knowing their dreams have come to life. “I don’t have the salesman mentality,” Sami said. “When you walk in here, your stress level is really low. I’m far from pushy. I consider myself in it more for the artistry than just moving products. The whole designing process is a two way street. I’ve noticed over the years I’m a good listener. I know what people want and I give them what they want.” In the last 20 years, Bendi Jewelers has become a Manayunk institution. Not only have several residents and business owners gone to Sami to make jewelry for their special occasions, he’s even given handmade necklaces to the likes of Oprah Winfrey and Alicia Silverstone. His warm, open personality makes it easy for him to befriend many people around town and he likes to support the businesses that have been kind to him in return. Some of his go-to spots around town include Winnie’s, Chabaa Thai Bistro, Volo Coffeehouse, Armen’s Clothier, Latitudes and Longitudes, and LILA Fashion

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“Y�� s very crucial,” Sami said.

International. Sami has watched Manayunk change over time and believes its resurgence has only just begun with even better things still to come. He values the contributions of the business community that make this district a one-of-a-kind destination for shopping and dining. To Sami, standing out from the rest is what has made him so successful. “You have to ��your niche and pursue it. That’s very crucial,” Sami said. “Nothing is going to fall into your lap. You have to do your due diligence so to speak. In order to draw business, you have to do things �� Most recently, Sami has made some simple, yet exciting renovations to his space. With bright colors on the walls and new hardwood �� the open and inviting ambiance gives customers of Bendi Jewelers a welcoming feeling as they enter. When he’s not crafting new jewelry, Sami enjoys cycling, Latin dancing,

playing the piano, practicing Krav Maga (Israeli Martial Arts), and visiting his four daughters who live in Germany. Sami also likes to offer consulting advice for friends and customers who aren’t quite sure what they’re looking for or where to even start. He sees it as an obligation to provide his talents and services whenever possible. Sami’s empathetic personality and attention to detail has truly made him a guru in his �� He focuses more on human interaction in a lowkey, stress free way than on hard-selling products. Looking on to the future of Bendi Jewelers, Sami hopes to continue pleasing his clients all while reaching his full creative potential. “It’s �� been a learning curve for me because I couldn’t believe jewelry could have such an impact on people’s lives, especially with pieces that are specialized just for them,” Sami said. “I’m really taken by the reactions of some individuals. It feels good, like you’re curing someone. And it’s ongoing, which is fun.” Winter 2017 | manayunk.com 33

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DINE: CONVERSATION WITH THE CHEF

An Eye for Food Design What do architecture and food have in common? For James Morrissey, it’s all about the design. By Brian Anderson Photography By JPG Photography (jpgphotography.com)

ames Morrissey sings high praises of Manayunk’s most popular thoroughfare. “Main Street is unique, in a way,” James said. “Besides Walnut Street and East Passyunk Avenue, there isn’t this string of excellent restaurants anywhere else, if you think about it.” It’s why this designer set up shop on opposite ends of Main Street: His interior design and environmental branding � m, Morrissey Design LLC, and partnership in M Architects LLC sits on one end (at the corners of Main Street and Leverington Avenue) and his restaurant/bar, SOMO, sits near another (between Cotton Street and Roxborough Ave). James is no stranger to restaurants and bars, as his career has been built around designing upscale hospitality brands. SOMO, which James describes as a New American Bistro, is his own creation, and it’s an incredibly personal place. “The namesake of the place is my daughter, Sophia Morrissey,” he said. �� After graduating from Philadelphia University with a degree in architecture, James earned a Master’s degree from Savannah College of Art and Design. His career took him to Europe, to Miami, and back to Pennsylvania again; James launched his design � m, Morrissey Design LLC, in 2008, when he returned to the Keystone State and started M Architects LLC with his partners’ years after. For the past decade, designing bars and restaurants has become a niche for Morrissey (James and his � m designed B2 �� in Bala Cynwyd, Jansen in Mount Airy, City Tap House at 2 Logan

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Square, Chestnut Hill Market, and Paris Bistro in Chestnut Hill). “It’s exciting. I get to design places where people go every single day to enjoy excellent food and drinks, and quality time with friends, family, or business associates,” James said. “I design spaces that make people happy. It impacts them in a different way. It’s an escape for some people.” James said the dream of owning a restaurant was just that. Now, it’s become a reality with SOMO, which debuted in April. “Creating SOMO was a really fun process,” James said. “We wanted to make it a comfortable place, but also trendy and fun and not overly serious. It’s a place where you can see yourself going more than once a week. We want to be a neighborhood destination and elevate things a little bit, while making it approachable from a menu and design perspective.” As designers, James and his Morrissey Design team conceived the logo, created the menus, and r��the restaurant’s interior. The space is teeming with different textures and �� Take a step inside, and you’re greeted by walnut tables, metal bar stools and chairs, leather booths, subway tile around the bar’s giant mirrors, and lots of exposed stone. You’ll spot a variety of light �� es with unique styles throughout the restaurant. The thick, white marble bar invites you to rest your elbows on it as you savor on the scrumptious wings or mussels. The multitude of textures jive well, and SOMO’s persona is friendly and welcoming. The design hits every sense but overwhelms none of them. The place is simple yet upscale, and exhibits an upbeat energy balanced by a super chill vibe. Winter 2017 | manayunk.com 35

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“What made it really cool was being able to have my hands in everything,” James said. “You can see that common thread throughout the whole restaurant.” James’s vision shapes SOMO in subtle ways. Take, for example, the twice-a-day happy hours. From 6 to 7 p.m., and again from 10 to 11 p.m., SOMO offers drink specials and menu features. James’s own experience produced this idea: He explained that after many days of leaving the �� hours well after 5 p.m., he was drawn to restaurants with robust drink menus and kitchens that served food late. It’s why he wants SOMO to be open and accessible for everyone, regardless of their work schedule. “We didn’t want the folks that �� work later in the evening to miss out on happy hour,” James said. “Doing that made perfect sense, and it’s something that our regulars really love. It’s been very well received.” It’s also why SOMO has 24 craft beer taps, expertly crafted cocktails and an evolving menu. Plus, the kitchen closes at midnight every night, which was one of the �� decisions James made when he decided to create the brand. “I didn’t set out to create this special place that you go to only once a month. That’s not what drove this,” James said. “We want to be the place where you always know we’re serving food until midnight. We always close at the hour we’re supposed to. We want to be seen as very hospitable and dependable in that way.” That choice has paid off. Stop into SOMO and you’re likely to spot a group of friends sitting around a hightop watching football on the bar’s �� screen TV. You might see a middle-aged professional type, still in a collared shirt, and his wife sitting at one end of the bar. Even late, guests are enjoying starters, sandwiches, and main courses. Behind the bar is head bartender Max Rose, crafting creations designed by mixologist Jeff Bowell. Find a seat, and review one of the most diverse and approachable beer menus in the region. If you prefer a spirit, the cocktail menu offers a variety of vodka, gin, whiskey, and tequila drinks. The wine selection features a dozen wines by the glass, a handful of sakes, and more than a dozen carefully selected bottles from California and Europe. In the kitchen is Chef Eric Hall. An executive chef for 30 years (his résumé includes Di Bruno Bros., Circa in Philadelphia and La Campagne in Cherry Hill), Eric continues r�� the menu to make it accessible and satisfying. In addition to lunch and dinner, SOMO serves weekend brunch — with delicious bottomless mimosas and bloody Marys, of course. “There are too many things on this menu I want to eat every day,” Eric said. “I like giving people tough decisions regarding what to order.” Eric describes the menu as “simple and delicious,” but the selection of handcrafted starters, salads, sandwiches, and specialties is relatable with an ounce of r�� For example, chorizo adds a spicy dimension to the Southern classic, shrimp and grits. Another example is the �� ead, which features pulled pork, arugula, and onions, but gains complexity with a �� spread, slices of manchego cheese, and a drizzle of balsamic vinegar. Rogue Chocolate Stout (available on draft) pairs beautifully with the warm chocolate tart dessert. Like the rotating draft beer and seasonally changing cocktail list, Chef Hall said the ingredients featured in his dishes are all currently in season, and many of the proteins he utilizes are sourced from pedigree producers, farmers and �� men. He added that he obsesses about his hope �� eturn. “We want this to be driven by the neighborhood,” Eric said. “It’s accessible for everyone. We’re focused on producing food that’s really delicious.” The brains behind SOMO aren’t afraid to innovate. Recently, the restaurant implemented “Buck a Shuck” specials — one dollar oysters — on Tuesdays. There’s live music on Wednesdays. Behind the bar, Max and 36

James introduced a sake menu and have added prosecco onto the tap list. Chef Eric Hall hopes SOMO becomes “a headquarters” where people know they can get a beer or cocktail and “a deliciously prepared dish” anytime. “What I set out to do was complement what was on the street, and create another destination where people want to gravitate to,” James said. “Manayunk moves at different pulses. We’ve paid very close attention to what the street wants, and are excited to be nimble as well as innovative. I don’t ever want us to say, ‘Well that’s how we do it’ when people want something different.” “There’s already a discussion internally about expanding the space,” James said, but he’s taking a wait and see approach for now. In the meantime, James, Eric, Max are already working on new menu items and beer, wine and cocktail offerings, and obsessing about how to continue to ‘be the hosts with the most’ in bustling Manayunk. It’s �� ult for James to contain his excitement about working and owning a restaurant in Manayunk (it’s a 10-minute walk from his M Design’s location to SOMO). It’s the identical energy you’ll see up and down Main Street on a typical Saturday night. “One thing about Manayunk that makes it really cool is it’s very much a neighborhood that has a vibrancy,” James said. “There’s a lot of businesses that have been here for a long time. When the opportunity came to move our �� here, and SOMO became another opportunity, it just felt right.” “It very much feels like you’re in a community, and that’s something I really wanted,” James continued. “I fully committed to making it a home run, I’m here for the long haul.” But what about Sophia, the 7-year-old second grader, whose name inspired the restaurant? “She loves it,” James said, with a smile. “She thinks it’s so cool.”

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DINE: TASTE THIS

Sipping Success at Pilgrim Roasters Dan and Ryan are perfecting coffee one bean at a time. By Leksey Maltzman

Photography By Alexa Nahas (alexanahas.com)

ne would typically expect a coffee shop to be cozy and dimlit, but upon entering Pilgrim Roasters, the �� thing you notice is the serene amount of natural light that ��the new cafe. The small square tables are full of customers often sipping espresso, working on their laptops or enjoying a conversation. An artistically simplistic world map spreads across a large wall opposite the windows of the shop while a framed poster of “The Coffee Taster’s Flavor Wheel” is prominently featured on the adjacent wall above the cream and sugar. An endless playlist created by friends of the owners, entitled “Grooves,” is drowned out by the grinding of Pilgrim Roasters’ fresh coffee beans. “We are just trying to do good coffee and have fun with it,” said Dan Faehl, co-owner of Pilgrim Roasters. Behind the counter, Dan’s longtime friend and fellow owner, Ryan Connelly, brews a fresh cup. Although Dan’s words sound simple, owning a coffee shop and roasting single-origin coffee is anything but. When the owners of Pilgrim Roasters hand their customer a fresh cup, they are passing them much 40

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more than coffee — they are sharing an internationally imported and �� “We aren’t even doing the hardest part of the job,” Dan explained, “which is kind of humbling.” Dan is referring to the time and effort of the farmers and importers that Pilgrim Roasters works with across the globe. The process starts with the importers who, for Pilgrim Roasters, are located in Oslo, Norway. “We are using some very focused importers who source some of the best coffees in the world,” Dan said. The importers ��the individual farms in Africa, Latin America, and other locations around the world and source the coffee, which eventually makes its way to Manayunk. “People on the farms go and pick every individual ripe cherry,” Dan said as he went through the process the shop goes through to get “the best coffee we can,” as Ryan put it. “We don’t do any blends,” Dan explained. “We do all single origins to highlight what is going on at that particular farm.” This brewing process of Manayunk’s newest cafe is nothing short of �� as the internationally imported beans arrive and the science experiments begin for Pilgrim Roasters. And while the bright atmosphere and the distinct scent of freshly brewed coffee are two of the more noticeable things upon entering Pilgrim

Roasters, there is another element that grabs your attention from the back corner of the cafe — a 1953 vintage German roaster. According to Dan, this roaster is originally from Paris where, at the time, no one wanted to do business with Germany due to their immoral actions in World War II. Because of this, the Germans smuggled industrial equipment, like this 1953 roaster, out of France after the war. Today, this vintage machine stands tall as the centerpiece of Pilgrim Roasters. “There’s a lot of chemistry and physics in the roasting process, so it really appeals to my geek side,” Dan laughed. “I think you could compare it almost to a musician using a tuner,” Ryan explained. “If you’re not extracting [tuning] it properly, it doesn’t matter what coffee you have or how good or bad your coffee is. You have tools that allow you to create things.” The owners threw around terms like “moisture meters,” and “water pressure,” when describing the roasting and extracting process. When brewing, Dan and Ryan often use data relating to time versus temperature to create the perfect roast and bring forward the �� they want to highlight most in their coffee. This continuous �� ex perimentation and data collection helps them constantly strive for improvement in their roasting process. To the owners of Pilgrim Roasters, coffee is much more of a science than an art. “We try to be very data based,” Dan concluded. The extraction style used Winter 2017 | manayunk.com 41

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at Pilgrim Roasters is referred to as “light Scandinavian roast style,” a style that originated in the Nordic region of Europe and has begun to grow in popularity for many roasters in the United States. After tasting some of their Ethiopian roast Dan worked so tediously on, it was easy to tell that the blueberry �� is most prominent and the peach tea �� sneaks up on the taste buds at the end for a light and bright experience. Considering how young Dan and Ryan are and how complex their new coffee operation is, one could say it took them a certain drive as young entrepreneurs to achieve their ambitious goals and end up where they are. “You need to drink a lot of coffee,” Dan joked. Both owners agree that in order to be a successful entrepreneur, it is important to have a true and sustainable passion for the subject of one’s business. Their thinking here is that any business venture is going to have a lot of low points and perseverance is the key to overcoming these down times. “You go in debt and then you shovel your way out,” Dan said as he explained why passion for the industry is so important to stay motivated. Besides saving “a whole lot of money” on coffee — one of Ryan’s favorite perks of owning a coffee shop — both owners love getting to know their customers. “They say when you own a coffee shop, any problem that you have, you’re one customer away from solving it,” Dan shared. According to Dan and Ryan, meeting all types of people with various backgrounds, employment, and personal interests is another great perk of owning and operating a coffee shop. But why did they choose Manayunk as the landing point for Pilgrim Roasters? The answer is simple; Dan is a resident of Manayunk and happens to have a family history on Main Street. 42

“My great grandfather had a tailor shop across the street,” Dan shared. “We’ve got roots here.” According to Dan, his grandfather’s tailor shop existed about 70 years ago, directly across the street from where Pilgrim Roasters is currently located. Ryan is looking forward to moving down to Manayunk as soon as possible. “We are excited to be in Manayunk — it’s a cool little place,” Ryan said. They particularly enjoy the variety of restaurants, as well as the many events and strong community ties in the area. It’s clear these young entrepreneurs have a concrete plan in a small neighborhood they are deeply rooted in. So what does the word “pilgrim” have to do with coffee anyway? “Pilgrim alludes to travel, to seeking more,” Dan said. “People can be seeking freedom from their anxiety, their stresses — we wanted to create an environment that lets people do that.” It’s not only their customers that are seeking more. Dan and Ryan themselves are constantly seeking to push their business and coffee roasting skills to their highest potential. The dynamic duo are currently working on expanding their wholesale business and partnering with food companies to incorporate new, easy grab and go food items on their menu. Their drink menu is likely to remain simple without fancy syrups and �� in order to keep the integrity of the coffee they work so tirelessly to perfect. Dan and Ryan are clearly enjoying being new business owners and above all else, have a true appreciation for the local customers of their small business who seem to immediately understand their passion for specialty coffee on a deeper level. “I haven’t been asked for pumpkin spice once,” Dan boasted, “which I’m very proud of.”

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PLAY: GET PHYSICAL

New Year, New You Sticking to your New Year resolution with motivation from Never Give Up Training. By Noel Bartocci Photography By Alexa Nahas (alexanahas.com)

he closing months of a year are synonymous with many things — cooler weather, salted streets, and pumpkin spiced everything. But there’s another annual tradition looming just over the horizon, preparing to perk its little head up after all the holiday festivities fade away. More �� when you’re impressionable and ready to take on the world before any winter hangover sets in. Of course, I’m referring to the dreaded promises many tend to make, but on which few follow through — New Year resolutions. There’s something inherently hopeful about the end of a calendar year and the goals you set for yourself. Even the most skeptical of us tend to make a few promises on January 1. Sometimes, they’re about adding positivity, like eating healthier or learning to play an instrument. While other times, it’s about removing negativity, like quitting smoking or clearing bullies from your contacts list. A more common goal is the desire to be a new, �� you — a streamlined model that can ride that contiguous wave of the new year’s potential. We’re at our most willing and determined when the months cycle through and start anew, but far too often do we lose steam by the spring, sometimes falling back completely into destructive habits of old. If I’m being frank, it’s human nature to let behaviors lapse, especially if they’re �� to adopt. So, how can you make this time different? How can 44

you better sustain an encouraging mindset to greater effect? For the staff at Never Give Up (NGU) Training, it’s all about staying engaged with your goals — be it engagement through personal interactions, new challenges, and/or technology. It’s all about whatever gets ��K NGU is located at the corners of Cresson and Levering Streets. Owner, Ali Cook Jackson, founded it in 2012 as the next logical step for her burgeoning personal training services. Only a few shorts months later, the gym expanded to include a more motivating community. In addition to personal training services, Never Give Up boasts at least seven different types of classes, including �� training (triath lons or marathons, for example), as well as nutrition counseling. They take great pains in making sure they offer a full range of �� training with every workout designed to accommodate every level of athleticism. Not only can you sample their variety of classes, but because of the diverse groups, you’re also surrounded by teammates who can offer every type of perspective — from the class pro to the newbie. You’re all there, sweating together, feeding off of and learning from one another with routines meant to challenge everyone equally. It’s a setting that celebrates inclusivity and invites all comers. This all encompassing, varietal workout experience is just one of the

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ways they keep their members motivated. We spoke with Ali and her manager, Macalla Curtis, (both �� personal trainers) about how they uniquely combat any naturally occurring human complacency in order to help people meet their goals. During the course of our conversation, four key factors for success bubbled to the surface. These are four important realities one must keep in mind in order to help fortify your healthy progress against a mid-year relapse.

�� 1. Get comfortable enough to be uncomfortable There are few things more intimidating than starting a new �� class or routine. Stepping outside of one’s comfort zone (and staying there) is often the largest hurdle to climb when plotting out your �� future. If you can ��a place where you aren’t only comfortable enough to participate, but also comfortable enough to get UN-comfortable, then you’ve set yourself up for a better chance at success. “NGU is a place we call a ‘home away from home,’” noted Ali. “We’re

all on a �� name basis with tons of love and energy around us. No class is over 10 people, therefore when you walk in, you’re motivated by those around you.” That familiarity and support allows one to not only make it past that �� hurdle, but every hurdle that comes next. With support and familiarity, you’re willing and more likely to keep pushing — to get a little uncomfortable beyond your perception of what you think you can accomplish because that’s what it takes to ultimately achieve your goals. 2. Stay engaged “Everyone starts. The goal is to keep going,” Macalla so succinctly stated regarding the hard facts about creating a healthier lifestyle. Drumming up the motivation to begin is ultimately easier than maintaining it for the long term. Ali added that you can measure success with a scale, “but what really gets the motivation going is how well you did in this class, that workout, or overall month. The question of ‘Where can I improve to reach my goals?’ is negated when you can see it right there in

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front of you — this is what makes a difference in our classes,” she said. Ali is referring in part to MyZone, an activity belt and �� tracking app that’s used in every class at NGU. With it, participants can see their activity status displayed on a monitor during each class in real time. This kind of visualization keeps people engaged in the workout. The app also maintains your data, showing metrics that allow you to see your progress over time. NGU re-purposes this technology as a motivator and a tool to keep people engaged, with individual challenges like beating your previous record for a �� class or gym-wide competitions like earning the most points over a period of time. Current technology, �� trackers, and wearable devices bring metrics to our daily lives. When you’re able to participate in your journey, in tangible and visual ways, it keeps one focused on continuing to participate, especially when the long road gets tiresome — which brings me to the next one... 3. Be patient with yourself “Life is a balancing act and everyone has different priorities,” Ali implored, adding, “whether your goal is to lose 40 pounds, run a 5K, or simply do a push up, we will get you there. The key is to have balance between your social, professional, and personal lives so you don’t drive yourself nuts.” Progress takes time. This shouldn’t be a surprise to read. In order to keep it going, you have to be prepared to �� the right balance through trial and error, all the while reminding yourself why you started in the �� place. Having the proper motivators, as well as interactive ways to engage you even when you aren’t at the gym, is clutch. The only other

thing you need to make sure you do is… 4. Have fun “The key is to have fun.” Ali said. “If you don’t have fun, you won’t do it well, or at all. That goes for anything in life, but especially workouts.” Macalla echoed Ali’s sentiment succinctly with, “You have to like what you’re doing.” One can argue that this simple truism rings clearly for almost everything you’re required to work for. All the best things require effort, but there are no rules against tailoring that work around your sensibilities, making sure that you can have a better time overall. The collective �� goals in any give gym may be different from person to person, but the base commonality is that every one of you has them. Who’s to say that we can’t help each other achieve them as enjoyably as possible? A healthier lifestyle has some universal dos and don’ts (avoid cheese fries, especially after midnight), but the road to get there will primarily be paved by you. There’s nothing to stop you from infusing some fun into your �� — take dance classes, rock climb, try out new routines or machines — whatever it takes to keep it fresh and engaging. If you let yourself get bored, the probability of you succeeding diminishes rapidly. Ultimately, successfully achieving your goals is going to be up to you and your team, which includes family and friends on top of �� professionals and gym-mates, to �� e out what works best. Transforming yourself is work, but there’s no rule stating that that work has to be tragic or doomed to fail. You got this.

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LUV RIBS Winter 2017 | manayunk.com 47

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PLAY: LOCAL A&E

Craft Brews & Local Tunes 50

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Dave Wilby prepares to celebrate 30 years of craft beer and live music at Dawson Street Pub. By Leo Dillinger Photography by Matt Hamm & Mitch Csanadi

f you venture far enough down Cresson Street, you’ll stumble upon the Dawson Street Pub: an unassuming, rustic corner bar that’s served the neighborhood for nearly 30 years. In a quaint space with just 10 barstools and a handful of tables, owner and Roxborough native, Dave Wilby, has watched his bar evolve into a home for numerous regulars, including craft beer enthusiasts and music fans. “Over the years, the bar got a comfortable feel for a lot of people,” Dave said. “Some patrons use the term “dive,” but the main vibe is kind of like going to somebody’s living room and hanging out more than just going to a bar. That’s the underlying feeling that people get when they come in here and it’s why they keep coming back.” After studying hotel and restaurant management at Penn State, Dave went on to manage The Yacht Club in Sea Isle City, NJ. Dave’s father, Ed, caught wind of his son’s success in the industry. Preparing to retire from the Navy Yard, Ed decided to start a business that would serve as his personal investment and a jumping off point for Dave’s career. The neighborhood was still up and coming in 1988, so Dave and his father sought to purchase a building around Manayunk to house their bar. As many locations on Main Street surpassed their price range, they searched for spots on side streets that were already in operation. Eventually, they came across a bar called Uncle Charlie’s at at 100 Dawson Street and acquired the space. Dave and Ed knew the bar had lots of potential, but some serious adjustments needed to be made to attract new patrons. “We couldn’t maintain business the way it was because it was a really hardcore, old-school neighborhood bar,” Dave said. “There was a biker gang that basically ran the place. If we kept that clientele, we would’ve ran out of business anyway because there was no room for growth there. The neighborhood was changing around it and they were scaring the neighbors away.” In an effort to bring in a new crowd, Dave focused on two key components: better beer and local music. At the time, the “craft beer” scene in Philadelphia was virtually nonexistent. While a handful of microbreweries popped up on the West Coast in the late 80s and early 90s, imports dominated the better beer scene along the East Coast. But in 1995, Dawson Street Pub was put on the map as it partnered with a small brewery getting its start in a neighborhood garage on Krams Avenue.

“The craft beer market here really took off in the mid 90s when Yards opened,” Dave said. “We were the �� bar to sell Yards in Philly. It’s only by a couple of days that other accounts picked them up, but we were the �� one to tap a keg of Yards. That was really good for us because we got a ton of free press.” That tapping of Yards Extra Special Ale led to write-ups from Philly Weekly and City Paper and a conversation among beer �� about the best places to try craft brews. Sure enough, Dawson Street Pub made the grade. Today, the bar has 12 taps, three beer engines, and more than 80 different bottles in a variety of styles from breweries near and far. While some patrons come in for the beer selection, others fall in love with the local music scene that manifested itself at Dawson Street Pub. Having grown up in Roxborough and played in a band in college, Dave saw an opportunity to give friends and familiar faces around the neighborhood a venue to showcase their creativity. “Originally, it was pretty much all cover bands,” Dave said. “Then we started getting more and more into original music as time went on and now it’s pretty much all we do. We still have cover bands in every once in awhile, but it’s mostly original stuff.” Dave managed all the music booking up until nine years ago, when he passed the torch to Russell Eisenlohr of Blinkin Lincoln Productions. With Russell at the helm and support from WXPN host and Dawson Street Pub patron Dan Reed, the bar became a must-play venue for singer-songwriters all across the city. Acts like Chris Kasper, Ben Arnold, Scott Bricklin, and most notably Amos Lee have all graced the pub with their music. Hosting live music Thursday night through Saturday night and a well-attended Open Mic Night every Wednesday, you never know who or what to expect on any given night at Dawson. “The music scene here kind of grew organically out of the people that we knew from the neighborhood that just started to hang out here,” Dave said. “When you have an Open Mic Night where Ben Arnold shows up pretty regularly, that keeps people coming back.” Over the last few years, the pub’s regulars have grown accustomed to two monthly events that always draw a crowd. The �� is Fred Berman and Dan Reed’s Record Party. The duo spins vinyl all night that usually pertain to a certain theme, and they invite different guest DJs to select some of their favorite records. Some notable guest hosts include Eric Winter 2017 | manayunk.com 51

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Bazilian (The Hooters), Pete Donnelly (The Figgs), other WXPN DJs, and even Fred and Dan’s wives. The other staple event at Dawson Street Pub is Tom Bera’s Philly Blind Pig BBQ. On the third weekend of the month, the bar scales back their food menu to strictly vegetarian options as Tom sets up his smoker out front of the bar all weekend to cook for the pub’s hungry patrons. “If you’re coming for the barbecue and you don’t know Tom and get to meet him, he’s a great character just to sit and have a beer with and talk to. If you know Tom, coming to hang out and having a great brisket is good because his food is really consistent and it’s some of the best barbecue around.” Looking ahead, Dave has several plans for the bar’s future. His biggest project is giving the façade’s woodwork a facelift to make the bar look like it did back in the 1920s when the railroad track was redone. He’s recently hired a new chef who plans to offer more daily and weekly food specials on their menu. He’s also considered renovating the backyard and patio areas to create more outdoor space for his patrons. And of course, Dave is starting to think about how to celebrate the 30th anniversary of the pub next December. Dave and his father have always strived to make their bar an asset to the community. Ever since Dawson Street Pub opened, its reputation as a haven for craft beer and live music has spread as a destination throughout the Philadelphia region. Outside of running the bar, Dave has also served as a member of both the Wissahickon Civic Association and the planning committee for the Dude Hates Cancer Bowling Tournament, which got its start at Hi Spot Lanes and has since moved to South Bowl. As the years progress, Dave hopes that Manayunk’s growth coincides with that of the Dawson Street Pub. “We try to make everyone feel welcome when they come into the bar,” Dave said. “As we’re approaching this 30th anniversary and going forward from there, we’re going to try to be a positive �� in the neighborhood and a comfortable place for people to come enjoy good beer, a decent meal, and check out some good local music.” 52

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COMING SOON

Main Street Pho (4307 Main Street) It’s of�� ietnamese noodle soup with chicken, beef, or vegetarian options. Owned and operated by a young entrepreneur, Main Street Pho is sure to make this traditional dish fresh, young, and exciting.

Bernie’s Restaurant & Bar Pet-Friendly Dog Bakery (4324 Main Street) If you love to spoil your pup, it’s time to get excited for the Pet-Friendly Dog Bakery! It’s the perfect place to treat yourself to a coffee or beverage and your four-legged friend to organic treats. Relax and enjoy with your pup inside the bakery or enjoy the outdoors in the backyard dog park.

(4411 Main Street) With two other locations in Hatboro and Glenside, Bernie’s Restaurant & Bar is opening another location right here in Manayunk. Their casual midscale American cuisine and craft beers are great for all occasions. Bernie’s boasts their Sunday dinner experience inspired by their grandmother, which encourages families to come together for delicious comfort food and great company.

Ryan’s Pub (4301 Main Street) Owners of Ryan’s Pub have been successfully running restaurants in West Chester, Center City, and Phoenixville for over a decade. Now, they are looking forward to opening their doors in Manayunk! Ryan’s Pub is perfect for a variety of occasions, from quick work lunches to big family dinners, they have you covered. Stop by to enjoy their award-winning Irish-American cuisine.

Sugar Philly (4409 Main Street) One of our favorite StrEAT Food Festival trucks is putting down roots in Manayunk! Sugar Philly is opening a brick and mortar location right here on Main Street. Their gourmet treats such as their famous French macarons and creme brulee are perfect for a sweet treat pick-me-up or for catered events.

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