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Philadelphia Area Music Podcast Hosted by
Jon Solomon
Local Support 054
Saudi Arabia | Tigers Jaw | It's A King Thing | Mazarin | Bubble/gum | The Original Sins | Br'er | The Clamor | Still, No Sound | Dark Horse & The Carousels | Zolof The Rock & Roll Destroyer | No Fun | John stErling | Moscow Girls | Garden State | This Radiant Boy | Anthrophobia | The Bee Team | Ditch Devils
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Philadelphia Area Music Podcast Hosted by
Jon Solomon
Local Support 054
Saudi Arabia | Tigers Jaw | It's A King Thing | Mazarin | Bubble/gum | The Original Sins | Br'er | The Clamor | Still, No Sound | Dark Horse & The Carousels | Zolof The Rock & Roll Destroyer | No Fun | John stErling | Moscow Girls | Garden State | This Radiant Boy | Anthrophobia | The Bee Team | Ditch Devils
| GUIDE | |
![]() | Average entree under $10 |
![]() | Average entree $10 - $20 |
![]() | Average entree over $20 |
![]() | Wheelchair accessible |
![]() | Takeout menu |
![]() | Reservations recommended |
![]() | Late-night dining |
![]() | 24-hour dining |
![]() | Outdoor seating |
![]() | Brunch served |
![]() | Vegetarian options |
![]() | Liquor license |
![]() | BYO |
![]() | Corking fee |
![]() | Live entertainment |
![]() | Smoking Allowed |
![]() | Cash Only |
![]() | Delivery |
With Time, Jason and Delphine Evenchik (Vintage Wine Bar & Bistro) have kept the basic shell of Ludwig’s Garten intact, save for extensive cosmetic repairs. They’ve preserved the watering hole feel on the right-hand portion of the downstairs space, with a focus on brown liquors and around 20 bee ... more »
The Memphis Taproom venture is headed up by Brendan Hartranft, former “all-around guy” at Nodding Head; Ken Correll of Bensalem’s Shackamaxon Catering; and Paula Decker, wife of Nodding Head’s Curt Decker. Chef Jesse Kimball, most recently of Matyson and Lacroix at the Rittenhouse, has designed a me ... more »
“What I serve at home is what I’ll serve at the restaurant,” says Konstantinos Pitsillides. At his Kanella (Greek for cinnamon), the menu is based around simplicity — the chef works with organic free-range meats, from quail and rabbit to baby lamb and goat; he also offers locally sourced fish daily. ... more »