Feeding Frenzy

Restaurants opening, closing and pending

by Monica Weymouth

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Published: Apr 17, 2007

>> NOW SEATING

NoLibs smoothie destination Soy Café has done major growing in its recent two-block move. Now open at 7 a.m. on weekdays, it's serving omelettes, bagels with soy cream cheese, and assorted vegan and heathen-baked breakfast goodies. Monthly art exhibits lend the joint a gallery atmosphere, while a new boutique in the back features vintage clothing and jewelry by local artists. Bite This: Soy dots — housemade vegan waffles — come in different flavors for all of your brunch needs.

Months of hype (and a killer menu) make the latest seen-and-be-seen G-Ho spot cool enough to drop the "w." Yello'bar boasts red oak floors and an outdoor beer garden with smoker-friendly heat lamps, and while you can get your "pile o' curly cheese fries," you're better off with shredded vegetable spring rolls, duck breast quesadillas or Guinness beef stew from the charming "Irish Corner." Bite This: Look for daily specials from chef James Ceravolo, formerly of L2. He'll be stirring things up with his flare for Vietnamese-inspired dishes.

>> WAITING LIST

Construction setbacks and a new building concept have pushed Maia's opening to late summer, but Patrick Feury's new bilevel eatery is still cookin'. The Nectar chef is bringing the menu back to his European training with dishes using fresh, local ingredients. The main dining room will feature crisp white linen and granite, while the more casual first floor offers full-service coffee treats, a takeout market and a bar area with TVs. Bite This: Gourmet to-go sandwiches stacked with housemade deli meats.

Ice cream godsend Franklin Fountain (116 Market St., 215-627-1899) rolls out two new flavors this season: a bubblegum-like Tutti-Frutti and a brown sugar-infused Ginger. Also new to the DIY menu are housemade hot fudge, caramel and peanut butter sauces. >> Kingdom of Vegetarians (129 N. 11th St., 215-413-2290) has a brand-new juice bar. Fresh squeezes include a carrot-spinach-broccoli blend, bell pepper with ginger, and the ever-trusty orange.

 

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