Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> NOW SEATING

Though various construction details won't be completed until late spring, Kristian Leuzzi of Kristian's Ristorante (1100 Federal St.) has his redux of the Passyunk Tavern up and running, with the full selection of food and drink available. Chef Jeff Natale (Rouge, Striped Bass) is helming a wide and affordable menu that features plenty of seafood and pasta (steamed clams, linguine with crab gravy), stromboli (the "Stogie Joe" has hot pepper cheese, soppressata, capicola and salami) and barbecue. They're also serving square pizza using the Santucci family recipe. (That dough-tossing clan and Leuzzi's father's side are one and the same.) Eight to 10 beers on tap at any given time; they deliver and are open Mon.-Sat., 11 a.m. to 2 a.m. and Sun., 2 p.m. to midnight. For the full menu, check out Meal Ticket.

The third Philly location of Tom and Sara Block's Naked Chocolate has opened on the corner of 18th and Chestnut, and it's definitely the most ambitious spot for the dad-daughter team yet: In addition to all the signature sweets you've come to crave, they're offering high tea service Mon.-Sat. from 2 to 10 p.m., savory pastries and a "Rittenhouse Menu" that features desserts prepared tableside (bananas foster, baked Alaska, etc.). One item we are currently drooling over: Tom's "Love in the Afternoon," a chocolate pâté served over white chocolate crème anglaise with raspberry and passion fruit coulis. Hours: Mon.-Thu., 8 a.m.-11 p.m.; Fri., 8 a.m.-11:30 p.m.; Sat., 10 a.m.-11:30 p.m.; Sun., 10 a.m.-9 p.m.

>> LITTLE VITTLES

Pub Webb, the Temple U campus bar owned by brothers Nate and Zack Webb (1527 Cecil B. Moore Ave., 267-687-8256, pubwebb.com), debuted its kitchen on Feb. 15. Highlights include steamer clams, mussels and fried Chesapeake Bay oysters; Cuban slider sandwiches; and a salad composed of Fuji apples, arugula, garlic chips, candied pecans, cheddar and cider-thyme vinaigrette.

>> The Happy Rooster (118 S. 16th St., 215-963-9311, thehappyrooster.com) is converting its rear dining room into a second bar area. It'll feature a 12-stool bar, a series of two-top tables with a high banquette and flat-screen TVs. Watch for the unveiling in about two weeks.