Feeding Frenzy
Restaurants opening, closing and pending
>> NOW SEATING
Open for about two weeks in the corner space that briefly housed the Black Door, the Irish Times is a co-venture between Dave Costello, a steamfitter by trade, and Eamonn Lyons, a native of County Cork, Ireland, who founded the Blarney pubs on South Street and in Northeast Philly. The bilevel space, which features two bars, can seat about 125; chef Mark Taylor serves hearty pub fare and Irish specialties like bangers and mash and cottage pie. Costello calls the Times' Guinness the best pour in the city, thanks to a secret process he wouldn't reveal. There's live Irish music every Thursday. Bite This: Staffers say one of the most popular menu items so far has been the "Drunken Swine," Guinness-marinated pork tenderloin served with veggies and potatoes.
Tonight marks the long-anticipated grand opening of Kaizan, the Japanese concept sit-down backed by Fuji Mountain owner Jonathan Chen. Managed by Fuji associate Joseph DePalma, the restaurant features a traditional kaiseki selection of five, seven or nine courses, as well as the option of ordering individual plates a la carte. Small-plate items include Kobe Tataki (seared Kobe beef, Korean pear puree, edamame, sliced seaweed); Kamo Dobinmushi (duck breast and enoki mushrooms in dashi broth); and Otoro Ishiyaki (fatty tuna you can cook yourself on hot table stone).
>> LITTLE VITTLES
Anthony Bucci, who co-owns Sarcone's Deli (734 S. Ninth St., 215-922-1717) with cousin Louis Sarcone, recently let us in on the plan to take their celebrated bread up and down the East Coast — and eventually, if all goes well, national. Aside from greater Philadelphia, the business is currently registered for franchising in Jersey, Delaware and upstate New York. Anthony says they've gotten some interested parties so far, but nothing's set in stone just yet. "If you open a Sarcone's, you're going to get the name, the bread and all our recipes," says Anthony. But can a guy in, say, Albany really replicate a Sarcone's hoagie roll — especially since bakers swear it's the local water that helps produce the best results? Not an issue — Anthony says they'll be equipped to ship Philly-produced dough to franchise locations. Intrigued? Call Anthony at 215-922-0382 or visit sarconesdeli.com.
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