Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> WAITING LIST

Restaurant School grad Ken Brownell hopes to have SPB&G — a friendly sports bar smack dab in the heart of queue-up-for-Whiz country, in the former Anastasi Café — open by the first week of June. "We're not trying to compete with Pat's and Geno's with cheesesteaks," assures Brownell (wise!), "but we're going for the Philly sports fan base." This means plenty of plasma TVs — with one even situated so drinkers enjoying craft draughts from the eight-tap system can get a clear view of games from the outdoor patio space. Food will be straightforward and fresh, with trusty stuff like wings, burgers and several seafood and entrée choices; there will be game specials, but Brownell says the bar will do fun stuff like karaoke and Quizzo, too. Check out some photos of the interior on MySpace.

John McNamee, who owns Washington Square longtime-fave El Fuego (723 Walnut St., 215-592-1901), recently updated us on his second location, slated for a June 1-ish opening off the corner of 21st and Chestnut. Right now, they're in the home stretch construction-wise, right in the thick of painting, installing the flooring and building the line. A liquor license means they'll be pouring beer, frozen margaritas, a selection of tequilas and mixed drinks, but we're most looking forward to the outdoor seating — they'll be able to fit about 20 heads out front.

>> LITTLE VITTLES

>> Lazaro's (1743 South St., 215-545-2775), home to G-Ho's biggest (and arguably best) pizza, has acquired a space just east of home base to serve as a 24-person seating area. It should be up in the next few weeks.

>> An outpost of the cultishly popular Chipotle opens today in Ardmore (133 W. Lancaster Ave.) with free food from 11 a.m. to 8 p.m. BURRITO FREAKOUT!

>> Zento Contemporary (138 Chestnut St., 215-926-9998) has just introduced a bunch of new items for the spring. Check out eats like kanpachi sotomaki (yellowtail and green chili over cucumber, avocado and shiso leaf), squid pasta with asparagus and garlic yuzu, and chef/owner Gunawan Wibisono's five-piece appetizer omakase.