Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

Published: November 4, 2008

>> NOW SEATING

Prohibition Taproom

501 N. 13th St., 215-238-1818, theprohibitiontaproom.com

This real looker of a pub, from Café Lift owners Michael Pasquarello and Jeniphur Whitleigh, opened to the public this past Sat., Nov. 1. Located in the spot that was briefly called Maker's Local and then Canavan's, Prohibition rocks a subtle, fun speakeasy feel augmented by great craft beers on draught (Post Road Pumpkin Ale, Victory Braumeister Pilsner, PBC Rowhouse Red) and Pasquarello's fresh/local-driven menu, a portion of which will rotate regularly. Current highlights include a pulled pork sandwich with ale-infused barbecue sauce; a roasted half-chicken with herb-seasoned veggies and orange rosemary sauce; and pan-seared crab and shrimp cakes served with house-cut fries, slaw and jalapeño tartar sauce. The Taproom's open daily from 4 p.m. till close. (Check out pictures and more details over on Meal Ticket.)

Mikey's American Grill & Sports Bar

3180 Chestnut St., 215-222-3226, mikeysphilly.com

This Drexel-area sports bar, which replaced Ecco Qui, has game day on the brain — 120 seats, eight flat-screens and Direct TV packages should cure even the most ailing fanatic's Birds Flu. In addition to the signature "Mikey's Burger" (a sort of burger/reuben hybrid that features both ground beef and corned beef topped with slaw, Swiss cheese and Russian dressing), the menu features gourmet pizzas (the taco pie's got chicken, salsa, lettuce, tomato, jalapeños, jack and cheddar cheeses), with build-your-own options on both ends. The eight mainstay brews on tap are tame by beer geek standards (Lager, Sam Adams, Guinness), but the selection extends into a big 40-bottle list that features crafty choices from Sly Fox, Victory and Ithaca Beer Co.

>> LITTLE VITTLES

Brendan McGrew, who began as a line cook at Bourbon Blue (2 Rector St., 215-508-3360, bourbonblue.com) six years back, is the new owner of the Manayunk watering hole/restaurant/music venue. He's celebrating the acquisition with a blowout party on Thu., Nov. 20. Executive chef Mark Ziebis is in the process of updating BB's Cajun-fied fare; staffers say the new menu should be going live in the next few weeks.