Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

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Published: Nov 27, 2007

>> NOW SEATING

Nov. 16 marked the official debut of chef/owner Mark Smith's second Press-branded location — his original digs opened in 2002 just over the bridge in Collingswood. But that town's dry, and Smith wanted a liquor license. He's got it now: In addition to a bar/lounge area, the Cantina boasts a commercial juicer to squeeze fresh fruit for 'ritas daily. The menu is similar to the original, as well, with the addition of a few tweaks and some expanded specials; they're currently serving dinner Tuesday through Sunday only, but come Dec. 3, they'll be open all week and will begin serving lunch and brunch. Bite This: Foodie highlights include chipotle peanut barbecue pork, griddle-roasted crab cakes, ancho chile-dusted duck and a blue corn-crusted tilapia

burrito.

>> WAITING LIST

February looks to be the tentative opening month for this Chestnut Hill eatery run by Miguel Castañeda and his son, Michael. It takes over the Avenue storefront that formerly housed a "Life is good" clothing shop. The menu — Castañeda's tagline for the place is "food so authentic, you'll think you'll need a passport" — is helmed by Cuban cooks and chef Urjenia Lopez, a native Cubana; she'll be offering classics like ropa vieja and a paella with 21 different kinds of seafood. Cuban paintings and crafts from native artists will dot the walls; they'll also play host to a Latin jazz band. The restaurant will seat 40, with accommodations for an additional 30 outdoors in the warmer months.

Mother and son team Esther and Shai Cohen hope to have Hamifgash (Hebrew for "meeting place"), their glatt kosher eatery off Jeweler's Row, open by early January. Family members previously owned the well-regarded Maxim Restaurant in Cherry Hill in addition to businesses in NYC and Israel. Here, they'll focus mostly on takeout and delivery, serving traditional fare like falafel, shawarma, fresh-made lentil soups and baba ghanoush. They'll also run a catering business out of the space, providing grub for parties, holidays and the like.

 

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