Finally! Earth, Bread & Brewery is opening to the public this Thursday on Germantown Ave. The Kleinsider has the details on what will be pouring from the four taps. [The Insider]

Rejoice again Mt. Airy. Come spring time, Mt. Airy will be home to the 4th Capogiro. [Blogalicious]

Jack Curtin has the opening beer list for Fairmount’s Tiedhouse. [Liquid Diet]

The bar at Alison two is now open with the dining room opening for dinner on October 16th.

Mi Lah Vegetarian is the name of the new vegetarian retaurant set to open on October 10th at 16th and Chancellor. [Living On The Vedge]

Sakeya has opened as an izakaya in the Academy House. We wish them luck in that tough space. [Table Talk, Philadelphia Inquirer]

The former Ecco Qui is being turned into a sports bar but it won’t be the Yardhouse, it’ll be Mikey’s American Grill & Sports Bar. [The Triangle]

Alison Barshak’s new restaurant, Alison two may not have made it open by Labor Day as initially expected but you can wear your winter whites. Reservations are now being accepted for dinners starting on October 23rd.

Also Alison has updated her construction blog and gives an enlightening look at the lighting.

You Light up My Life [Alison's New Restaurant]
Alison two [Official Site]

We’re all about gilding recently. Friday it was in reference to the Pub & Kitchen’s Lobster BLT with truffle mayo and today it’s about gilding a pair of mirrors for Alison two. [Alison's New Restaurant]

Living On The Vedge makes it over to get some takeout from Minar Palace and found the tastes of the paneer and paratha flattered each other. But for now loyalties remain with Girard Avenue’s Ekta. [Living On The Vedge]

Mac & Cheese hadn’t been to a Jose Garces restaurant until the weekend when she tried out Distrito. Unsurprising to the the Jose fan club, she found it “wonderful.” [Mac & Cheese]

Philly Food and Drink enjoys the “lovely and tasty” sushi at Old City’s Zento. [Philly Food and Drink]

Phoodie.info snags an interview with Jose Garces regarding his new cook book, Latin Evolution. [Phoodie.info]

Brunch for ten? Jones fits the bill for Mac & Cheese. [Mac & Cheese]

The Clog has tasting notes from a Russian River tasting at Monk’s Cafe. [The Clog]

Alison Barshak details the trials and tribulations of arranging tables and getting set for online reservations. For some reason we have  dorky fascination with OpenTable.

I Have Some Reservations About This [Alison's New Restaurant]

Alison two gets a floor and things are happening fast. Restaurant construction is a strange and oddly fascinating endeavor that we can’t get enough of. Check out Alison’s blog for the details as the ball gets rolling downhill and fast.

Pouring the Flooring [Alison's New Restaurant]

Alison at Blue Bell will close for three months of renovations once Alison two opens. Owner, Alison Barshak has the details on her blog.

The idea is to create two distinctly different restaurants, both with excellent food and warm, friendly service. We’re excited to move forward and provide even better dining experiences for our guests. In fact, many of the changes we are making at Alison at Blue Bell are in direct responses to customer comment cards and requests.
Alison at Blue Bell will be revamped from top to bottom — from replacing the carpeting and painting to restructuring the tiny kitchen. And, in what is expected to be a popular move – the restaurant’s electrical system will be updated so that it can accept credit cards and online reservations through Open Table.
When it reopens, the menu at Alison at Blue Bell will lean more toward Mediterranean fare, Chef Anthony Bonett’s forte. (Chef Bill Lewis and I are collaborating on international fare at Alison two.) And, the small, food-friendly wine list and selection of small-batch beer from regional breweries developed by General Manager Tom Pittakes, will be expanded.

The Perfect Storm [Alison's New Restaurant]

Alison Barshak may have been gallivanting around Europe but the construction continued at her Alison two as all the sheet rock was hung. Check out the photos on her site as well as the ordeal that even paint can become.

We Seem to have Some Shrinkage [Alison's New Restaurant]

Alma de Cuba alum Nicholas Cassidy is opening Saute, a French influenced spot at the old Le Creole on Front Street in about a month. [Table Talk, Philadelphia Inquirer]

Distrito is opening fo’ sho this Monday. Volkswagen beetle booths for everyone! [Phoodie.info]

Four Worlds Bakery brings the baking of former Le Bec-Fin baker Michael Dolich to a storefront at 4423 Chestnut Street. Opening is expected by the end of the month. [Feeding Frenzy, City Paper]

General Lafayette brews are headed to distributors shelves. Look for Abbey Blonde and Chocolate Thunder by the end of the week. [Liquid Diet]

A former funeral parlor in Port Richmond is getting new life as a pizzeria, Cassizzi’s. [Table Talk, Philadelphia Inquirer]

Alison Barshak has found a chef for Alison two. His name is Bill Lewis and he has experience at 4 and 5 Diamond Resorts from San Francisco to Baltimore. Alison is promising her new restaurant will be open in time to wear your white shoes there. [Alison's New Restaurant]

Tria’s Washington Square location is celebrating its first anniversary and has extended their hours to stay open later Wednesday through Saturday.

Tinto has been expanding towards, but not entirely into, the corner of 20th & Sansom for what seems like an eternity and finally, the expansion is open for business.

Alison Barshak has installed Anthony Bonett, formerly of Opus 251 and Oceanaire, as chef at Alison at Blue Bell. Barshak will still be overseeing the menu at AaBB, but she’ll also be busy with the opening of her new restaurant Alison two.

Also, a tipster tells us that Canavan’s, the short-lived pub that replaced the short-lived pub Maker’s Local, may have shut its doors in the Callowhill/Loft District.

Alison Barshak deftly defends naming her new restaurant Alison two and even takes a shot at us!

Some people like the name. Some don’t. Some bloggers think I’m egotistical. (Check out opinions at  foobooz, chowhound, shallowcenter and foodandrinq.)

Now Alison, we don’t think you’re egotistical and we certainly understand that part of what you are marketing is your name, so incorporating it into the name makes sense. And yes, we’re glad you didn’t get too clever and name it Curls or Red .

Naming the Restaurant [Alison at Blue Bell]