The Week In Eats

Get Out!

by Felicia D'Ambrosio

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Belly up to the communal table at Iron Hill Brewery every other Wednesday for Chef Dan Bethard's new four-course prix fixe menu, paired with either wines or Iron Hill's own brews. Menu possibilities include a mushroom and pumpkin gratin with pearl onions, bacon, imported cheese and rustic bread; and a dessert of parsnip cake with walnuts and cream cheese. Best of all, you've got a good vantage point to grill Bethard on his own spit with epicurious questions. Iron Hill Brewery, 3 W. Gay St., West Chester, 610-738-9600, ironhillbrewery.com.

When an urban cowboy moseys through Rittenhouse longing for a fat filet, where should he go? Well, if he's got $245 to spare, he can order Australian-raised Tajima Wagyu beef (for two) in decadent 36-ounce porterhouse form at Barclay Prime. Chef James Locascio has roped Telford-based Indian Ridge Provisions into importing the highly marbled beef exclusively for the boutique steakhouse. Seared at high temperature and brushed with French Palugra butter, the most sacred cow of all should sate even the most discerning carnivore. Barclay Prime, 237 S. 18th St., 215-732-7560, barclayprime.com.

Though they haven't quite lit the fires under the kettles yet, Bill and Nancy Barton of Kensington's Philadelphia Brewing Co. will soon be brewing and bottling for the benefit of happy drinkers citywide. With PA Liquor Control Board red tape parting under their tireless shears, the Bartons are confident that the hops will be in the pot by mid-January. Brewers Josh Ervine and John Rehm, who stayed on when the Bartons split from Yards, are currently testing new recipes at the Porterhouse Brewpub in Lahaska. Look out for Rowhouse Red, a rye brew fermented with Belgian yeast, at local watering holes (Johnny Brenda's, Standard Tap, etc.) come February. Philadelphia Brewing Co., 2423-39 Amber St., 215-427-BREW.

Michael Solomonov, late of Marigold Kitchen and soon of Zahav, visits friend and Snackbar chef Jonathan McDonald on his home turf, collaborating on a six-course tasting with strong, contemporary Israeli flavors. You'll likely see dishes like mackerel with curried preserved banana, chervil-lime purée and vanilla carrot along with new twists on Middle Eastern classics (mushroom falafel, truffled lebna yogurt). For diners intimidated by McDonald's proclivity for "molecular gastronomy" techniques, know that his culinary philosophy is still rooted in simplicity. "It's about bolder food," he says. "We just want to show people there's more than just filet with asparagus [or] chicken and mash." Snackbar, 253 S. 20th St., 215-545-5655, phillysnackbar.com.