Summary
For lovers of food (obsessed, some might call us), life is best on the Avenue. At one time East Passyunk flowed red with Sunday gravy, but in recent years the old Italian guard has made way for Asians and Latinos, hipsters and yuppies, and their respective culinary traditions. This steady truce means you can still get Termini's heavenly ricotta cannoli and Marra's bubbling pizza fired in 80-year-old brick ovens, but also succulent carnitas tacos from El Jarocho and local microbrews from the Pope. "Ironically, it's these outsiders that have given the Avenue a jolt," says Nicholas Miglino, who will open Sticks & Stones, a contempo American gastropub with Mexican and Asian touches, in April at 1909 E. Passyunk. "As a lifer, it's such a pleasant surprise." Radiating from the narrow Passyunk hypotenuse, you'll find the salty Sicilian butcher, the French-Cambodian baker and the Vietnamese phomaker. There's a farmers market, still-warm Federal pretzels from the source and three cheese shops in three blocks, including Vince Mancuso's eponymous provolone-perfumed shop, which incidentally sells the best rindstudded lemon water ice come summertime.
See the full content of this document
Extract
Tastes of Tomorrow
Next foodie neighborhood: East Passyunk.
For lovers of food (obsessed, some might call us), life is best on the Avenue. At one time East Passyunk flowed red with Sunday gravy, but in recent years the old Italian guard has made way for Asians and L...See the full content of this document
Sponsored links
