Mnyk fall2013

MANAYUNK LIVE|SHOP|DINE|PLAY

.COM FALL 2013

A Field Guide to the Best Eating in Manayunk Entering the Pipeline to the Next-Generation Shopping District Everything You Need to Know About the Fall StrEAT Food Festival

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Philly’s Next Great Restaurateurs Arrive on Main Street 8/23/13 1:07 PM

CONGRATULATIONS TO:

for Winning

BEST Pizza & BEST Healthy Lunch!

by Philly HOTLIST (earning over 700 votes)

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MANAYUNK.COM

At the rate at which Manayunk’s food scene continues to grow, it’s a stroke of good fortune that so much is within walking distance because, it both encourages pacing and calorie-burning. *ndulge Cupcake Boutique (pictured; 4373 Main Street; www.ndulge cupcakes.com), an offshoot of the Bryn Mawr gourmet kosher dairy bakery, opened in late May. The standards include the likes of The Chocoholic (chocolate cake, chocolate cream cheese frosting, whipped chocolate grenache filling) and Candy Apple Caramel (apple cinnamon cake, caramel cream cheese frosting, apple pie filling). There’s also a constantly-changing, seasonally-driven crop of specials. A recent offering: the shoofly pie cupcake.

The gelato—*ndulge is way more than just cupcakes—is made inhouse and entirely from natural ingredients.

Le Petit Gourmand (103 Cotton Street; www.petitgourmandphila.com), a kitchenware specialty store, is set to open on Cotton Street in the beginning of September. Carrying everything from ceramics and pots and pans, to kitchen gadgets and unique utensils, check them out if you fancy yourself the next Julia Child. The shop will also carry gourmet specialty food items including one of Philly’s favorite food trucks infamous coffee, Rival Brothers.

Though not new to the street, Touchables (4309 Main St.; 215-4877988), an intimate apparel store, recently came under new ownership.

The new owner, Twila Morgan, is keeping what the shop was always know for, its personal customized fitting. New lines of apparel will be added to the inventory to give the store Twila’s personal touch, so be sure to try some on for size.

Two other businesses are set to open this fall including the long anticipated Taqueria Feliz (4410 Main St; www.taqueriafeliz.com).

Delayed by construction, the new restaurant is the latest off-spring of Jose Garces alums Brian Sirhal and Tim Spinner (see La Calaca Feliz in Fairmount and Cantina Feliz in Fort Washington), Taqueria Feliz is being billed as a casual, “South Philly-style” Mexican joint. In other words, tacos, enchiladas, craft beer and margaritas, few frills. Sirhal and Spinner, you may have noticed, are our cover boys. Get to know them on page 10.

The show that we’re not solely driven by our appetites and, of course, because it’s worth nothing, the second business to open this fall is The Bazemore Gallery (4339 Main St.; www.thebazemoregallery.info) opened, too. Part-interior design studio, part-art house, the Bazemore is built upon the principles of feng shui, the ancient Chinese philosophy for balancing energy. —Scott Edwards

Manayunk.com Magazine is published quarterly by the Manayunk Development Corp.

Manayunk Development Corporation 4312 Main Street Philadelphia, PA 19127 215.482.9565 | info@manayunk.org 4

manayunk.com | Fall 2013

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contents 06

September November 2013

Mark Your Calendar Fall fitness plan: Stuff your face, then run a personal best

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Sneak A Peek Scenes from June’s mammoth Arts Festival

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Cover Profile Behind a humble Mexican eatery, two of the most rapidly rising stars on Philly’s food landscape

LIVE

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Expert Advice The ultimate insider’s guide to Manayunk

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Public Art Dissecting Paul Santoleri’s Green Lane bridge mural

SHOP

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Business Savvy Two ambitious entrepreneur brothers are forging what they expect to become the pipeline to Main Street’s next generation

DINE

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Taste This The very best eating in Manayunk, as voted on by our readers and every chef and restaurateur in the neighborhood

PLAY

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Get Physical A life lived in perpetual motion

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What’s Happening Whet your palate for the fall edition of the StrEAT Food Festival

COVER Taqueria Feliz owners Brian Sirhal, left, and Tim Spinner, photographed by BRUCE KRAVETZ PHOTOGRAPHY (www.brucekravetz.com).

Editorial + Production Editor

Scott Edwards

Design

Cantor Design

Sales

LUXE Marketing & Promotions, Inc. 856.685.4365 martin@luxephila.com

PHOTOS COURTESY *NDULGE CUPCAKE BOUTIQUE

NOW OPEN

LIVE SHOP DINE PLAY

8/26/13 1:45 PM

2 BR Starting at $924

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MARK YOUR CALENDAR

SEPTEMBER THROUGH NOVEMBER

sep21 + sep22-oct4 StrEAT Food Festival + Restaurant Week When gourmet-caliber food is as accessible as it will be at the fall installment of the StrEAT Food Festival September 21, there’s little room left to debate whether we’ve become a food-centered culture. Most of the best chefs in the city at this very moment are coming to us, adventurous yet largely-uneducated (but gaining) gourmands. We don’t need to make a reservation six weeks out or save the better part of a couple paychecks to cover it. In fact, whatever you have on you now should be enough to devour all your appetite can handle for an afternoon. Good thing, too, because Restaurant Week launches the next day (September 22 through October 4). And with all your local favorites offering discounted, prix fixe menus, you’re going to want to make sure your modest nest egg can cover eating out every night.

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2nd Annual Manayunk Tomato Trot

Halloween In Manayunk

The desire to exercise is a little stronger in some of us. But, the promise of pizza and beer just beyond the finish line levels the field and boosts the inner drive like a Rocky training montage. (We’re partial to Rocky IV, of course.) Which is why the Tomato Trot is a simple but brilliant concept. Race, then stuff your face, as the organizers say. The Couch Tomato Café and The Tomato Bistro will host a block party following the out-and-back 5K trail run, where runners (and stragglers) can grab a slice and a pint for seven bucks— along with a free-beer voucher that can be used at the bistro any time other than race day (September 28). Still more incentive: First place is a large pie per week for an entire year. Twenty minutes of strain suddenly seems like an awfully small price to pay, no?

Register at www.tomatotrot.com.

Halloween will come early to Manayunk this year. October 26, to be more specific.

Among the offerings for little Barbies and Men of Steel and grown-up Anthony Weiner and A-Rod lookalikes (the year’s most notorious figures and, thus, the ripest for humiliating tributes): pumpkin painting; costume parades, including one exclusive to dressedup pooches; and, of course, trick-or-treating.

Philly Flea Markets Returns to Manayunk Thanks to HGTV, most of us believe we could easily find a credenza at a flea market and refurbish it to look like it was just delivered by Crate & Barrel, even though we’ve never actually correctly assembled a single thing we ever bought from Ikea. Nonetheless, the real thrill is in the hunt, and the hunting will get a lot easier when the roaming Philadelphia Flea Markets returns to Main Street October 26. Expect a well-edited selection of antiques and vintage wares.

(Read: Come early, before the seasoned pickers descend and start laying claim.) Rain Date: October 27

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First Friday This is why First Friday is the perfect fit for Manayunk: With the intimate shops and galleries along Main Street, and the ones just off the beaten path, along Shurs and Green lanes and some of the other quaint side streets, it’s the kind of downtown that’s begging to be discovered during a casual stroll, display window by display window. And when there are cozy restaurants to duck into at regular intervals for a quick cocktail and a nosh, four hours can fly by rapidly. Follow the flags September 6, October 4, November 1 and December 6, from 5 p.m. to 9 p.m.

Event details can be found at MANAYUNK.COM.

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SNEAK A PEEK

24 Years and Growing Strong

Three hundred or so artists and artisans from across the country took over Main Street for an entire late-June weekend and drew thousands to them during the 24th annual edition of the Manayunk Arts Festival. The art and craft covered virtually every medium—painting, drawing, photography, sculpture, jewelry and glass, just for starters.

SHOW YOUR MNYK PRIDE WITH SWAG! $12

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$5

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ORS L O C MORE LABLE! AVAI

SWAG CAN BE PURCHASED AT THE VISITORS CENTER (4312 MAIN STREET) OR BY CALLING 215-482-9565

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COVER PROFILE

And Now For Something Spicy Manayunk’s newest restaurant is a humble Mexican joint.

But don’t be fooled by its laid-back demeanor. Taqueria Feliz is the tip of a budding empire. Meet the two guys behind it, angling to become Philly’s next great restaurateurs.

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Tim Spinner and Brian Sirhal’s first two restaurants, Cantina Feliz in Fort Washington and La Calaca Feliz in Fairmount, were greeted with a bear-hug embrace by critics and finicky diners alike because their version of Mexican food is closer to the truth than what most of us have ever known. And, damn, what a revelation it is.

Of-the-moment inspirations, such as roasted bone marrow with a truffled huitlacoche vinaigrette, sparingly seasoned menus that are otherwise dedicated to traditional yet, too often, obscure dishes like pulpo a la plancha (boiled octopus). Or, how ‘bout a whole-freaking-roasted suckling pig with all the trimmings? Heck, yeah.

High school friends, the pair crossed paths again at Jose Garces’s Distrito, where Spinner was the Iron Chef’s longest-tenured chef and Sirhal ran the front of the house. They opened Cantina Feliz in 2011. La Calaca Feliz followed close behind in January 2012. Their third installment, Taqueria Feliz, we’re hoping, will be open on Manayunk’s Main Street by now. (The original reveal was delayed.) Expect more of the same: cheap, honest Mexican hallmarks served in a space that isn’t overwrought.

In other words, it’ll be the kind of place you’ll easily find yourself in three, four, five nights a week. —

The most underrated restaurant in Philadelphia is … BRIAN: Ye Old Ale House. It’s not in Philly [Lafayette Hill], but it’s close to home and there’s nothing like their roast beef sandwiches drowned in gravy.

TIM: Zorba’s Tavern.

At the end of a long night, I like to … BRIAN: go home and watch TV with my wife. I’m a little obsessed with the train wreck that is “The Real Housewives of New Jersey.” TIM: eat a Hungry-Man TV dinner (boneless fried chicken) with a tall glass of milk.

Manayunk because … BRIAN: it’s right in between our other two restaurants. And it’s a 10-minute drive home for me. TIM: it’s blowing up, and we wanted to get in on the action.

One thing Manayunk really needs is … BRIAN: Taqueria Feliz. TIM: a beer garden. We’ll make it happen.

My drink of choice is … BRIAN: a good saison. TIM: LandShark Lager or a white Russian.

The achievement I’m most proud of … BRIAN: is being a father of two amazing kids. TIM: is my three children.

And graduating from college after being suspended multiple times.

Scott Edwards I was born in … BRIAN: Salem, Massachusetts. On Halloween.

TIM: New York.

I am a … BRIAN: husband, father, psychologist, handyman and a variety of other things depending on the day.

OPPOSITE PAGE: BRIAN SIRHAL, LEFT, AND TIM SPINNER, THE OWNERS OF THREE RESTAURANTS (AND COUNTING).

My mother taught me … BRIAN: great values and a strong belief system. TIM: how to cook.

My father taught me … BRIAN: a great work ethic. TIM: how to be a workhorse.

PHOTOS BY BRUCE KRAVETZ

I started working in a restaurant because … BRIAN: I wanted to learn the business and open a restaurant of my own. TIM: I thought it was so cool. The owner was a Dead Head and the chef was insane.

Great people, though. I was 15, and it was one big party every night.

I don’t tell many people that … BRIAN: I have a twin brother. It’s always interesting to see people’s reactions when he walks into one of the restaurants.

The best piece of advice I ever received was … BRIAN: from my grandfather, who said, “Marriage is a 60-60 proposition, not just 50-50.

If each person gives 60 percent, you should be covered.” I think that applies to our business partnership as well.

The part of my job I like the least …

BRIAN: is the long hours that keep me away from my family. Although, when the kids are crazy, I love that part. TIM: is being on my feet, namely because I can’t find a decent pair of clogs.

I’ll die a happy man if … BRIAN: my kids grow up to follow the values that my wife and I try to instill in them every day.

One thing I would change about myself is … BRIAN: I’d like to be more patient. TIM: I want to be less sensitive. It hurts my feelings when people say or write bad things about me.

People tell me all the time that … BRIAN: I have a great sense of style.

The food I couldn’t live without … BRIAN: French fries.

TIM: wonton soup.

My greatest unfulfilled ambition … BRIAN: is, at the moment, taking a vacation with my wife. It’s hard to pull off with little kids and a growing business. TIM: is retiring.

The most famous person I ever served/cooked for was …

BRIAN: Rene Zellweger. TIM: M. Night Shyamalan.

TAQUERIA FELIZ, 4410 MAIN STREET, MANAYUNK; WWW.TAQUERIAFELIZ.COM. Fall 2013 | manayunk.com

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The longtime resident and novice Main Street shop owner shares a few of her favorite places.

I’ve lived between the Manayunk and Roxborough neighborhoods going on 14 years. My first exposure came when I was a student at Philadelphia University, and it was love at first sight.

After I graduated and entered Corporate America, I still made frequent visits to Main Street to eat and drink at Chabba Thai Bistro (4371 Main Street), Jake’s and Cooper’s Wine Bar (4365 Main St.) and Winnie’s LeBus Manayunk (4266 Main St.).

About a year ago, I took a dramatic turn in my career from design engineer to the owner of Latitudes and Longitudes (4325 Main St.), a gift boutique that sells handcrafted jewelry, scarves, lotions, journals and greeting cards, among a small, but meticulously-edited inventory. It’s the kind of shop I’ve always been drawn to: A place filled with things I never knew I wanted but suddenly couldn’t live without.

It’s been the fit that I hoped it would be in all the deep, meaningful ways that seem to lead to a fulfilling life. But, practically speaking, being my own boss has taken some getting used to. Gradually, though, I’m settling into a routine.

I start most days with a workout with Kasey Manwaring at Goals Fit (4450 Main St.). Then I reward myself with a latte at Volo Coffeehouse (4360 Main St.). When I’m feeling especially generous, I’ll dip into The Spiral Bookcase (112 Cotton St.) to seek out a good book and then swing by Sweet Elizabeth’s Cakes (4409 Main St.) for a cupcake to satisfy my daily sugar fix.

I make a point to not let a week pass by without a signature burger and a craft beer at Lucky’s Last Chance (4421 Main St.).

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It’s been the fit that I hoped it would be in all the deep, meaningful ways that seem to lead to a fulfilling life.

That may seem like I’m overindulging, but I’m actually showing remarkable restraint, considering the depth and the pull of the menus.

The Starshine Salon (4456 Main St.), where I get my hair done, is also a regular stop. Luna, my dog, gets her weekly bath and pampering at The Groom Room (111 Grape St.). My own pampering comes in the form of a mani-pedi at Christie’s Nails & Tanning (4436 Main St.).

Before I became a small business owner, I never gave too much thought to shopping small or local. But, after a year of being fully immersed in this world and getting to know a lot of the people who comprise it in Manayunk, it’s clear that small, independently-owned businesses are the backbone of this country and that every customer’s support is felt and appreciated. Encouraging my neighbors just by living my life only adds to the enrichment.

Coming to work now is immediately coupled with the thought of seeing and talking with lots of friends who’ve become family to me. This life’s still growing on me, but I can’t imagine any other way or any other place where I’d want to live it.

PHOTO BY CANTOR DESIGN

LIVE.EXPERT ADVICE

WELCOME TO MEREDITH PODOB’S MANAYUNK

manayunk.com | Fall 2013

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Your Neighborhood Specialist for all of your Real Estate Needs!

Main Office: 215-961-6000 Direct Cell: 215-266-4549 jencolahan@remax.net

RealEstateAroundPhilly.com Facebook.com/RealEstateAroundPhilly

REAL ESTATE AROUND PHILLY

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LIVE.PUBLIC ART

Credit Santoleri conceived and, in June, installed a mixed-media mural along the Manayunk Canal, beneath the Green Lane Bridge.

Style He explores painting (his own large-scale work and public murals), drawing, mixed-media installations, sculpture, even an elevated form of graffiti he calls “street interventions” at almost equal turns. All of it straddles a realm divided between a subconscious-fueled abstract and a vivid reality shaped by real-time impressions.

PAUL SANTOLERI: Artist

For the muralist, the great outdoors are both the beginning and the end.

By Scott Edwards

Bio A veteran of the City of Philadelphia Mural Arts Program, Santoleri’s art adorns the Philadelphia Zoo and the Please Touch Museum. He was handpicked by the Schuylkill Project, an initiative of the Manayunk Development Corporation, to create the Green Lane Bridge mural. As of late, he’s been dividing his time more frequently between projects in Paris, Berlin and Brazil.

Turtles. Who knew? The Schuylkill Project wanted to see as much of the surrounding natural environment incorporated in the design as Santoleri could manage. So, after their initial meeting, he spent some time at the site observing and taking photos. The turtles, he was told, were important.

But it was the middle of winter. He didn’t grasp the awesomeness of their numbers until they approached him en masse while he was painting.

Neighbors united Santoleri’s drawn to murals because, he says, “I like that sense of community that grows around a piece and creates something out of all the different energies.” Still, he couldn’t help but be surprised by the response to his work-in-progress. Six volunteers, all from different spots along the towpath, emerged in short order. “Religiously, they showed up to help out,” Santoleri says. “They were really dedicated to making this happen.”

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PHOTOS BY CANTOR DESIGN

Nature preserved Several mosaics accent the mural. Some feature flowers, both native to Manayunk and collected by Santoleri during his travels abroad, encapsulated in the glass tiles. Others are made from his own drawings that he baked onto glass. Just about all of it was done prior to the installation in Santoleri’s Northern Liberties studio.

The DNA form serves as “a kind of point of departure,” he says, for a lot of his art. Here, the mosaics are intended to “look, more or less, like a magnifying glass into another world that’s strewn along the DNA strand,” Santoleri says. “It brings us all together. We’re all part of the same fabric.”

manayunk.com | Fall 2013

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S H O P . B U S I N E S S S AV V Y

Main Street’s Proving Grounds The concept of a “support facility” grew through the years from the needs of their clients, a lot of them start-up businesses.

Still very much in the midst of laying the basis for their own careers, brothers Simon and Adam Rogers gradually began to appreciate the universal nature of the path of a novice entrepreneur: An epiph-

any and then what?

If they could map the route and then house the necessary tools and resources under a single roof, could they create an incubator for small businesses? Instead of tripping over themselves to get through Year One, could those business owners then reveal themselves with the momentum of a freight train and deliver on all their potential? Could this even turn around a bad economy?

In short, yes. The Brothers Rogers believe this “support facility” of theirs could be and do all of that.

“There are a ton of people that do really cool things or that do their crafts extremely well, but the majority of them don’t have the background or the breadth of experience to do all the other things well that is the difference, really, between a good idea and a good business,” Adam, 33, says. “We want to introduce the idea that there are things you 14

can do as a small business to strengthen your actual productivity and, at the same time, while some people know there are these things, we want to make it accessible to them.”

Their idea took on a face and, later, a name (The Transfer Station), a couple of years back. Adam, an architect by trade, surveyed a circa-1925, former trolley sub-station that sits beneath the Manayunk Bridge on behalf of a client.

The arrangement fell through, but Adam says he knew upon first sight that the building inevitably would find new life.

He just didn’t suspect that he would be the one to furnish it—until he and Simon began fleshing out the details of their “support facility.”

The Transfer Station is hardly the first shared-space structure in Philadelphia.

It’s not even the first of its kind in Manayunk. (See the sidebar.) But it distinguishes itself with what exactly will be shared there.

Fast-tracking forward-thinkers Simon, 29, envisions The Transfer Station as “the ultimate launch pad for new and small businesses.”

“Our idea is to create a facility that somebody can come in with a new idea

or a small business and we could give them all the tools and resources they would need, no matter what field they’re in, to grow that business so that it gets large and successful enough to get too big for our facility and [we] graduate them out, further down Main Street, cycle in new people and continue the cycle,” he says.

The layout, as it stands, is this: customizable, dirt-cheap storefronts on the first floor, communal and private office space on the second and an atrium on the third, beneath the forthcoming Manayunk Bridge Park, that’ll be outfitted to host every kind of large-group gathering, from a conference to a wedding.

They’re also in talks with the organizers of the Manayunk Bridge Park about constructing a stair tower and an elevator that would run from the railway-turned-pedestrian trail to the street, through their building, much in the same way the Chelsea Market anchors the High Line in New York.

Simon’s own branding agency, which he renamed Transfer Creative to correlate with the move, will be housed in the basement and serve as the cornerstone of the in-house service suite, which will also include an accounting firm.

PHOTOS AND RENDERINGS COURTESY THE TRANSFER STATION

Behind a revelatory concept, a pair of young, ambitious entrepreneurs are creating what they expect to become a pipeline to the next-generation shopping district. By Scott Edwards

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PHOTOS AND RENDERINGS COURTESY THE TRANSFER STATION

4349 Main Street . Manayunk 215.482.7051 . garymannjewelry.com

Fine Yarns for Hand Knitting & Crochet

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S H O P . B U S I N E S S S AV V Y

The full extent of Transfer Creative’s reach—branding, Web design, photography and video production, for starters—will be made available to tenants at below-market rates, but they won’t be required to employ Simon’s outfit or the accounting firm.

COME THIS TIME NEXT YEAR, THESE RENDERINGS COULD BE THE NEW REALITY.

All for One, One for All Retrofitting archaic industrial buildings is not a new practice around Manayunk.

Cost-conscious shop owners and artists have been doing it for years. Here, a couple of the most fertile examples. —SE THE FUTURE HOME OF THE MILL ARTIST GALLERIES | 123 THE TRANSFER STATION. LEVERINGTON AVENUE | WWW.MILLSTUDIOS.ORG More than 50 artists and artisans maintain studios in the two three-story buildings that comprise The Mill. Between them, they cover just about every conceivable genre, from sculpture and painting to graphic design and Judaica. Except for appointments arranged through individual artists—some teach classes in their spaces—The Mill is closed to the public, though a free, annual studio tour is usually staged during the first weekend in November.

CONSIGNMENT MARKETPLACE | 4001 MAIN STREET | HTTP://CONSIGNMENTMARKETPLACE.NET This is one-stop shopping for style hounds sniffing out the next hidden gem for their homes, or those of us looking for craftsman-quality furniture and accessories on a prohibitive budget. The Marketplace is three floors of showrooms filled with the smartly-edited collections of 10 consigners. Between them, they cover everything home-related, including design consultation and staging, as well as jewelry, clothing and gifts. Shopping doesn’t get much easier or satisfying than this.

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Can they build it fast enough?

Adam and Simon signed an agreement of sale for the former sub-station in midJune and promptly went public with a stylish, articulate marketing campaign that was, Simon says, aimed at answering the basic question: “If we build it, will they come?”

The onslaught of feedback that followed produced a resounding “Yes.” It affirmed their preliminary research, but the degree of enthusiasm caught them off-guard. Pleasantly so, of course. To the point that they scaled back the campaign a month later.

For reference, they expected 30 people to register under the “Sign Me Up Now” option on The Transfer Station site. They surpassed 130 before the end of July. They also found 350 subscribers and more than 850 Facebook likes in the same period.

“Just far more feedback than we could have hoped for, so much so that if we build it tomorrow, we could be fully operational, fully booked and ready to go,” Simon says.

In August, they were working to determine where exactly the financing for the building’s purchase and renovation was going to come from. A “fairly complex mix,” Simon says, to begin with, they were muddying the waters even further by considering some large-scale crowd funding options, too.

“There are very creative ways that this could be funded, and we are exploring them very seriously, that give the community more involvement, as opposed to just doing it and telling them it’s here,” Simon says. He expected to have a plan in place by the end of September.

When the sale is completed, Adam says the renovation would take six to eight months and cost between roughly $2.5 and 3 million.

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The best bites in Manayunk, as voted on by you, the well-versed diner, and the restaurateurs of (and around) Main Street.

The spontaneity that comes with exploring a neighborhood on your own is a rush.

Everything feels different and untapped. But a few hours later, your feet and back ache and the found trinkets you collected along the way are weighing heavily in delicate bags that are tearing at the seams. All you really want now is to ease into an ergonomic chair and nurse (or guzzle) a stiff cocktail before bulldozing the plate (or plates) of food that will emboss this day on your brain for all the right sensations.

Problem is, without a little guidance, that happy ending is left to the luck of the draw. And you don’t want to be gambling in that desperate state. So here’s a rundown of the best dishes in Manayunk, as determined by an online poll of enthusiastic veterans of the scene. We also asked the owners of the featured restaurants which was closest to their stomachs—err, hearts. Bookmark this page, and refer to it often.

LAXMI’S INDIAN GRILLE 4425 Main St. Readers’ Dish Chicken Korma A cream-based sauce enriched with cashew and almond paste and cooked with various Indian spices.

Chef/Owner’s Dish Chicken Tikka Masala “The tomato gravy has rich flavors that come together to give the dish savory, sweet, tangy and comfort-food qualities. And because of the way it’s made, it lends itself to any spice level.”

DEREK’S RESTAURANT 4411 Main St. Readers’ Dish Lobster Bisque Served with a petite crab cake and fresh chives.

Chef/Owner’s Dish Smoked and Braised Pork Shoulder “It’s a study of corn, and who doesn’t love corn? Berkshire hogs are finished on a diet of corn. The grits are made from corn and they’re also studded with fresh kernels. And the dish is garnished with fried hominy.”

LUCKY’S LAST CHANCE 4421 Main St. Readers’ Dish Mak Attack Burger Topped with cheese, a “heaping pile” of mac-and-cheese and another layer of cheese.

Chef/Owner’s Dish Mak Attack Burger and Signature Main Street Krinkle-Cut Fries “Because you can never have too much cheese on anything.”

ZESTY’S 4382 Main St. Readers’ Dish Greek Classic Pizza Feta, spinach, Kalamata olives, garlic and olive oil.

Chef/Owner’s Dish Shrimp Glyfada Jumbo shrimp sautéed with olive oil, garlic, shallots, olives and ouzo, served in a white wine-feta sauce over rice pilaf.

KILDARE’S IRISH PUB 4417 Main St. Readers’ Dish BFG Wings Baked, fried and grilled with a tangy Jameson glaze.

Chef/Owner’s Dish Shepherd’s Pie “We make it with fresh-cut beef and lamb and keep it very true to what you would get in Ireland. Brings back many memories of my years in Ireland.”

CHABAA THAI BISTRO 4371 Main St. Readers’ Dish Pad Thai Thin rice noodles stir-fired with Chabaa’s signature sauce, finely-chopped onion, tofu, fresh baby chives, bean sprouts and egg and topped with lime and ground, roasted peanuts.

Chef/Owner’s Dish Grilled Duck Breast in a Red Curry Sauce

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WINNIE’S BLUE COLORADO SALAD

JAKE’S & COOPER’S WINE BAR 4365 Main St. Readers’ Dish Jumbo Lump Crab Cake Served with spinach, lemon-thyme buerre blanc and a tomato vinaigrette.

Chef/Owner’s Dish Grilled Hanger Steak & Focaccia “For years, I’ve been eating this at home—a great steak with sliced tomatoes mixed with herbs from the garden—so I thought I’d try to take the fries off the steak. Everyone seems to love it.”

HAN DYNASTY 4356 Main St. Readers’ Dish Dan Dan Noodles Flour noodles with ground pork, preserved Chinese vegetables, sesame paste, chili oil and Szechuan peppercorn oil.

Chef/Owner’s Dish Dan Dan Noodles “They’re spicy, they have a sesame flavor and they’re incredibly addictive.”

WINNIE’S LEBUS MANAYUNK 4266 Main St. Readers’ Dish Buttermilk Pancakes Scratch-made and served with Pennsylvania Dutch maple syrup and fresh fruit.

Chef/Owner’s Dish Blue Colorado Salad “The freshly-grilled sweet white corn taken right off the cob and the tanginess of the crumbled blue cheese complement the Ancho chili-glazed chicken wonderfully. (The glaze is our own recipe.)”

PHOTOS BY VLAD GUREVICH, WWW.VLADGUREVICH.COM

D I N E . TA S T E T H I S

r e l p m a S y r o v a S A

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D I N E . TA S T E T H I S

BELLA TRATTORIA 4258 Main St. Readers’ Dish Gnocchi Scratch-made potato gnocchi and marinara sauce with parmesan.

Chef/Owner’s Choice Linguine Marinaio Little-neck clams, scallops, mussels and jumbo lump crabmeat in a spicy, fresh tomato-white wine sauce.

YANAKO 4255 Main St. Readers’ Dish Seven Seas Roll Tuna, yellowtail, cucumber and masago topped with avocado, tempura crunch and spicy aioli.

Chef/Owner’s Dish Hotate and Uni (scallops and sea urchin) “I love the freshness and the unique flavors.”

THE MANAYUNK TAVERN 4247 Main Street Readers’ Dish Crab Grilled Cheese Lump crabmeat served with muenster on Texas toast with a cup of tomato bisque.

Chef/Owner’s Dish Crab Grilled Cheese “Add crab and it takes this classic comfort food to a whole different level. It’s our perennial best-seller, and it’s been on our menu since day one, almost six years ago, surviving over a dozen menu redos.”

BAYOU BAR & GRILL 4245 Main St. Readers’ Dish Buffalo Wings Doused in the Bayou’s signature sauce.

Chef/Owner’s Dish Buffalo Wings “We’ve been using the same recipe for 20 years. It’s won the Mayor’s Cup and Philadelphia Magazine’s Best of Philly.”

THE GOAT’S BEARD 4201 Main St. Readers’ Dish Steak Mac & Cheese Painted Hills sirloin and potato gnocchi with asiago, parmesan and cheddar.

Chef/Owner’s Dish Day Boat Scallops “We sear U-10 scallops. Then we lay the scallop on a slightly-fried potato pancake.

And we top the entire dish with melted leeks and bacon jus, which brings out a bunch of cool textures and flavor unlike any scallop dish I’ve ever had.”

MANAYUNK BREWERY 4120 Main St. Readers’ Dish Stone Oven Fried Pizza Ten-inch personal pizzas made from scratch and served in several forms, including The Classic, made with shredded mozzarella and San Marzano tomato sauce.

Chef/Owner’s Dish Saint Louis Ribs A half-rack of the brewery’s award-winning pork ribs, dry-rubbed, hickory-smoked and glazed with barbecue sauce. Served with mashed potatoes, local sweet corn and, of course, lots of napkins.

BISOU BISTRO 4161 Main St. Readers’ Dish Gemelli Pasta A version of Veal Bolognese.

Chef/Owner’s Dish Gemelli Pasta “As we change the menu seasonally, there are always new dishes that I am very fond of, but there are a few that best represent the style of cuisine that we focus on, and this is one. Simple, unpretentious and great depth of flavor.”

MAD RIVER BAR & GRILLE 4100 Main St. Readers’ Dish Philly Cheesesteak Egg Roll Ribeye steak, American cheese and chipotle ketchup.

Chef/Owner’s Dish Pittsburgh-style sandwiches “Because we’re a Steelers bar and we love to rep our team.”

SAPPHIRE MANAYUNK 4141 Main St. Readers’ Dish Calamari Fritti Cornmeal-dusted calamari and jalapenos served with a sweet chili and spicy marinara sauce.

Chef/Owner’s Dish Filet Mignon Bruschetta “Very light, very refreshing. A unique dish.”

BOURBON BLUE 2 Rector St. Readers’ Dish Jambalaya Andouille, chicken, crawfish and shrimp in a spicy piquant stew of tomatoes, trinity and dirty rice.

Chef/Owner’s Dish Blackened Filet Mignon Tips Served with Basil Aioli

CACTUS RESTAURANT & BAR 4243 Main St. Readers’ Dish Guacamole Fresco Scratch-made per order and served with the Cactus signature spicy salsa rojo.

Chef/Owner’s Dish Chipotle Chicken Sandwich “It’s fresh, colorful and juicy all in one. A flavor explosion with every bite.”

LUCKY’S MAK ATTACK BURGER 20

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THE TOMATO BISTRO 102 Rector St. Readers’ Dish Signature Margherita Pizza Fire-roasted sweet tomato sauce, cherry tomatoes and fresh basil and mozzarella served on a white, wheat or gluten-free crust.

Chef/Owner’s Dish Kobe Beef Fried Egg Slider “The bacon-apple jam pulls this steak-and-eggs concept together beautifully.”

THE COUCH TOMATO CAFÉ 102 Rector St. Readers’ Choice Buffalo Chicken Pizza Roasted chicken, hot sauce, gorgonzola and fresh parsley and mozzarella served on white or wheat crust.

Chef/Owner’s Dish The Calorie Cruncher Pizza (served on a “super-thin crust) “Love the combination of the roasted garlic and provolone flavors.”

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Not too long after getting the whole walking thing down, Christa Campbell was already discovering how to be light on her feet. By the time she entered Point Park University, in Pittsburgh, her resolve was as sure as her execution of a dizzying string of movements. She was going to be a dancer.

That singular purpose brought her to Philadelphia in 2004. In the years since, Campbell’s performed—and traveled the world—with several professional regional ensembles, including the Vada Dance Collective, the 180 and Melange Contemporary dance companies and ContempraDance Theatre. Last year, she opened Merge Dance Studio in Manayunk. There, Campbell instructs students of all ages and abilities, some as young and impressionable as she was when she whirled through her first pirouette back in Madison, Wisconsin.

ined doing with my life. I have no regrets about choosing to do what I love instead of taking an easier route. And I have to give credit to my parents for supporting my dreams.

My earliest memory of dancing I performed a tap dance to the song “I Love Trash” by Oscar the Grouch. We started by popping out of trashcans. It was definitely a crowd-pleaser.

The part about being a professional dancer I didn’t see coming The depth of the passion and the talent of those who make up that world. I’ve had the opportunity to work with some incredible companies, choreographers, teachers and students. All of these experiences accumulated in me and opened my eyes to the possibility of Merge Dance Studio.

Why I became a professional dancer There wasn’t anything else that I could have imag22

My most memorable performance Performing on historic stages in front of extremely appreciative European audiences while looking out on breathtaking views of Poland will stay with me forever.

The moment on stage I’d most like to forget I was performing with Vada Dance Collective as part of the Philly Fringe Festival. In the middle of one of our pieces, one of my fellow dancers was going into a handstand in front of me at the same time that I was doing a move that involved dropping my upper body forward and one of her feet ended up hitting me in the face and breaking my nose. We had a moment where we had to hold a pose for a short time, so, at that point, I was able to run off, clean off my face and then come back out to finish the number.

How I endure an entire day on my feet I survive an entire day, really an entire week, by trying to pace myself. There are certain classes that are more strenuous on my body than others, so during the ones that aren’t as rough on me, I try to take it a little bit easier. I also try to keep moving so that I don’t give my body a chance to get stiff and tired. When I’m not teaching, I relax and stay hydrated and fueled up. I’m very aware of my body and try to make sure I give it what it needs. It also helps that I love what I do, and that all the students are so much fun to work with.

MERGE DANCE STUDIO, 4047 CRESSON STREET, MANAYUNK; WWW.MERGEDANCESTUDIO.COM.

PHOTOS BY (TOP) DIANE SCHRADER AND (RIGHT) BILL HEBERT

PLAY.GET PHYSICAL

My Life as a Dancer

love g n o l e lif y bell, a ght at a ver p m a rista C first si For Ch unched at ards w la affair ge. By Scott Ed a young

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P L A Y . W H AT ’ S H A P P E N I N G

Smörgåsbord, Field Guide: StrEAT Food Festival

By Scott Edwards

The food truck movement’s exploded in Philly. Whatever you’re craving—a burger, a samosa, a macaroon—there’s an innovative chef that can not only satisfy your appetite but leave you wanting more. Lots more. And when everything on the menu’s only a few bucks, why not indulge?

There’s no better way to bring yourself up to speed than by visiting the fall edition of the Manayunk StrEAT Food Festival September 21. Twenty-three trucks and counting. Whet your palate here and be prepared to sample liberally—as though you’ll need further encouragement.

and dressings are scratch-made. And the truck is part of the draw. Designed by artist Gabe Felice, it’s meant to be a “rolling piece of art.”

Eat The buffalo chicken brioche, made with freerange chicken, blue cheese and arugula.

Cosmic Café

Foo Truck

cosmicfoods.com Meet Peg Botto opened the café’s permanent digs at Lloyd Hall on Boathouse Row in 2011.

There, she serves heaping breakfast and deli-style sandwiches made from locally-grown ingredients. Eat The breakfast burrito (scrambled organic eggs, peppers, onions, potatoes and cheese all rolled in a tidy wheat tortilla).

twitter.com/footruck Meet The flavors are decidedly Chinese, but the “foowiches” served here are entirely their own species. And meticulously prepared. The pork belly is hand-cut, slow-braised, flash-fried and topped with a housemade tea egg. Eat The Pork Belly Foowich. Duh.

The Cow and The Curd twitter.com/cowandthecurd Meet For us non-Midwest natives, curds are basically the essence of cheddar before it becomes cheese.

And eating the little irregular-shaped chunks battered and fried is the essence of indulging.

Eat With the sriracha-mayo dipping sauce.

GiGi & Big R twitter.com/gigi_bigr Meet Soul and Caribbean food.

And lots of it. The platters—a main dish and a pair of sides—are referred to across the city in terms of their weight (and usually in tons). Eat The spicy (overly-so for the weak), fall-off-the-bone jerk chicken with macand-cheese and candied yams.

Jimmies Cupcake Co. The Dapper Dog twitter.com/thedapperdog Meet Hot dogs. From the straightforward wiener with a swipe of mustard, to the usual upgrades (“Chili-Chz”), to some Frankensteins.

Eat The Jersey Special (topped with potatoes, American cheese, peppers and onions).

Farm Truck twitter.com/farm_truck Meet The bread, meat, cheese and produce are all sourced locally. The condiments, spreads 24

twitter.com/jimmiescupcakes Meet Trumped-up cupcakes named after famous Jims.

Eat The James Cagney: A vanilla cake that’s soaked in coffee and iced with mascarpone frosting. It’s a bite-size tiramisu.

Joe Spud’s Burgers, Spuds & Shakes twitter.com/joespuds1 Meet The concept is simple enough: burgers and fries. But it’s cultivated under a connoisseur’s deft touch. The fries are hand-cut. The burger toppings range from a fried egg

to broccoli rabe. Eat The Cheesy Joe, a thirdpound beef burger, topped with cheddar and provolone, lettuce, tomato, pickles, red onion, a secret sauce and a handful of fries, all sandwiched between a golden Le Bus brioche roll.

Ka’Chi Truck twitter.com/kachitruck Meet A mix of smartly-updated Korean fare, like the fried kimchi rice balls (housemade kimchi, cheese, rice, sesame seeds and scallions rolled in panko), and more familiar foods reimagined under a Korean influence. Eat The cheesesteak: short ribs smothered in a blend of cheeses and sautéed onions on a roll.

Kami Food Cart twitter.com/kami19104 Meet The menu ricochets between traditional Korean, like bibimbap (grilled spicy pork piled atop rice and a rainbow of veggies), and of-this-very-second fusion. Eat The Korean cheesesteak, made with bulgogi (grilled beef) and onions, marinated with sesame, soy, garlic, Asian pear and Sprite (yes, Sprite) and smothered in cream cheese.

Little Baby’s Ice Cream twitter.com/littlebabysic Meet These guys make Ben and Jerry look like Breyers. The smallbatch ice cream comes in flavors that make you cringe at first glance and crave after a second of consideration, like Balsamic Banana and Earl Gray Sriracha. Eat Speculoos. It’s the flavoring in cinnamon spice cookies.

Mac Mart twitter.com/macmart Meet It shouldn’t have taken this long: A truck dedicated entirely to mac-and-cheese. Build your own with add-ons like cornbread crumble, bacon and parmesan-pesto aoli.

Eat The Wit Mac: mac-and-cheese mixed with Philly cheesesteak and fried onions and topped with a ketchup drizzle.

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, Street-Style Mama’s Meatballs twitter.com/mamasballs Meet Rolled out in July. Serves a few different kinds of handmade meatballs on their own, stuffed into a potato slider bun or piled onto sub roll. Eat The Veg Da Ball, made with red and black beans, chickpeas, red onion, red peppers and panko. Plated with a spicy guac.

Mesa Fresh Mexican Grill twitter.com/mesafresh Meet An outpost of the Wayne and Springfield restaurants by the same name. The tortillas are scratch-made and the meat’s humanely-raised. Eat The El Norte Burrito (guac, pepper jack and cheddar cheese and pico de gallo), with seasoned ground beef.

Mompops twitter.com/mompops10 Meet Chemical-free popsicles (organic agave nectar’s used in place of sugar) in unconventional popsicle flavors, like Chocolate Sea Salt and Mocha Latte. Handmade in West Chester, they’re sold in Chester County and Philly shops and farmers markets. Eat Pineapple Chipotle, made with actual pineapple.

Sammy Chon’s Koagie Truck twitter.com/koagietruck Meet Street food staples with a strong Korean influence—kimchi fries, tacos and burritos loaded with Korean barbeque. Eat

The signature “koagie:” bulgogi (grilled beef), barbeque chicken or spicy pork served over sesame slaw on a seeded roll.

Samosa Deb samosadeb.com Meet A small but wide-ranging Indian menu that covers mainstream favorites, like naan and coconut chicken curry, and more obscure dishes, such as aloo chat (chopped, spiced potatoes topped with chutney). Eat The samosa (fried whole-wheat pockets filled with potatoes, peas and carrots).

Street Food Philly twitter.com/stfoodphilly Meet The menu’s overhauled weekly, and there’s very little loyalty to any one region. Even within a single dish. Case in point: The Korean BBQ Brisket Taco. Eat The hand-cut fries. They’re the only constant. They come in two forms: heavily doused in sea salt and heavily doused in parmesan and truffles.

Sugar Philly twitter.com/sugarphilly Meet Gourmet-grade desserts that you’d never expect to be handed through the window of a food truck, including torched-on-site crème brulee and seasonally-topped cheesecake. Best-known, though, for its macaroons. Eat The milk and honey macaroon.

Love at First Bite

When a girl falls hard for a Nomad pizza.

By Marilyn Russell My faves were all present and accounted for: Jimmies Cupcake Co., Joe Spud’s, Mac Mart and Vernalicious. But the highlight of the spring StrEAT Food Festival came from a tip that I should try Nomad, a truck with a brick oven from which euphoric pizzas emerge.

Sweet Box Cupcake Truck twitter.com/sweetboxtruck Meet Opened a storefront in Washington Square West back in May. All the usual suspects, plus a few outside-the-box concoctions, like Pumpkin Chocolate Chip and Strawberry Champagne. Eat Bacon Maple Pancake. ‘Nough said.

Taco Mondo twitter.com/tacomondo Meet Unveiled by the pair behind Street Food Philly in April. The vessels are authentic Mexican, but the contents are more worldly—bacon and date empanadas, citrus-roasted chicken tacos.

Eat The Al Pastor Pork Taco, made with pork, pineapple salsa and chipotle crème.

Vernalicious twitter.com/vernalicious1 Meet Tastefully-updated, seasonal comfort food. Verna Swerdlow is widely hailed as one of the most thoughtful chefs on the Philly food truck scene.

Trust her guidance. Eat The pulled-pork grilledcheese sandwich.

Zsa’s Gourmet Ice Cream twitter.com/zsas_ice_cream Meet Small-batch ice cream in all the classic flavors, as well as a constantly-evolving crop of originals, such as Maple Toffee Graham.

Eat The Salted Caramel Ice Cream Sandwich, made with scratch-baked dulce de leche cookies.

My intern’s arrival with ours coincided with the sudden materialization of old friends, which ignited a 15-minute conversation. Unfortunate timing. At least once a minute, I peeked over their shoulders, less and less discreetly, I’m sure, at the cooling pie. It was a thing of beauty. The longing grew, my stomach growled.

Goodbyes said, embraces exchanged, I threw myself at the pie and filled my mouth. My suspicions were immediately confirmed; it was love at first bite. And I have the StrEAT Food Festival to thank for uniting us.

Marilyn Russell hosts the weekday morning show on 95.7 Ben FM. Fall 2013 | manayunk.com 25

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