Jayson Grossberg has his Alphabet Soup Cafe running in Audobon. Look for Alphabet Soup Gourmet, a prepared foods market and chef’s table in Cherry Hill this spring. [Table Talk, Philadelphia Inquirer]

Tomorrow is still the day for Union Trust’s opening. [Icepack, City Paper]

Trend alert! Tiffin has their goods at Temple’s Barns & Noble and now Giwa is looking to put bibimap kits in local supermarkets and cafeterias. [Feeding Frenzy, City Paper]

Blackfish is moving its shore operation from Avalon to Stone Harbor and it will go year round. [The Insider]

Philly Skyline can be proud that they’ve gotten a Philly skyline on next month’s Philly Beer Week pass. [Metro Philadelphia]

The former Roselena’s on  Passyunk Avenue is looking at a March rebirth as Michael’s Cafe. [Table Talk, Philadelphia Inquirer]

As is the tradition every summer, Craig LaBan takes a look at the Jersey Shore dining scene, this year he finds the ultimate oyster at Blackfish Avalon.

Now that I’ve been to Blackfish Avalon, though, I’m not sure I’ll ever be able to slurp another Cape May Salt without hoping for a carbonated froth of Meyer lemon and a dice of pickled watermelon on top. That fizzy cloud of citrus, whipped to a high-tech mousse with xanthan gum and CO2, had a tart effervescence that set the mollusk to brisk attention. Then it melted away like lemony sea foam when I took a bite, leaving the heightened taste of oyster framed by a subtle crunch of sweet-and-sour watermelon.

It takes a great chef to improve on something nature has already perfected. But talented Chip Roman, 29, already is making it seem effortless at the newly minted Avalon branch of his popular Conshohocken BYOB.

LaBan also takes a look at Stone Harbor’s Jay’s On Third and Quahog’s Seafood Shack, Ocean City’s Who’s On 1st and Ventnor’s Gertrude’s.

Pearls of great taste [Philadelphia Inquirer]
Blackfish Avalon [Official Site]

Blackfish Avalon is opening on June 4th and Blogalicious has the menu. That dripping sound is us salivating.

Cape May salts with carbonated Meyer lemon and watermelon! “I’ve always been a Shore guy,” chef/owner Chip Roman told us today from his cell while sitting in east-bound traffic on 76. “I’ve been saying I wanted to do something down there, and this space just became available.”

From the Conshy Curve to the AC Expressway [blogalicious]
Blackfish [Official Site]

Adam Erace is reporting on blogalicious that chef Joe Turrisi is already gone from recently opened gastropub/supper pub/tavern-with-food Devil’s Den. No word on a replacement.

He’s also got happy news for Blackfish fans… there’s a satellite location of the well-received BYOB opening down the shore.

Start Your Resumes [blogalicious]

A quick tour around the RSS reader reveals that spring has gotten people out and checking out spots all around the area.

The Beer Lounge has the beer highlights at Villanova’s Maia. Allagash, Ayinger, Founders and more among the draught headliners.

Chicken-Fried Caviar says there is such a thing as too much bacon in their peek into Time.

Food Country drops two reviews for the price of one at John’s Roast Pork.

There are plenty of food photos to gawk at in Foodaphilia’s birthday bash at Las Bugambilias.

Foodzings points out that Blackfish in Conshy serves a lot more than just seafood.

The Beer Lass gets a tour of the Philadelphia Brewing Co. brewery and even gets to scope where they make those slick tap handles.

Turns out the raves for Memphis Taproom extend to their vegetarian options as well.

McDuff heeds the call of the burger at the Good Dog.

David Moore and his wife dine at Collingswood’s Joe Pesce with a delicious rosé.

Philadining heads to El Balconcito in the Northeast for some Peruvian and Portuguese cuisine at reasonable prices.

 

Nominees for the 2008 James Beard Awards, often referred to as the ‘Oscars of the food industry’, were announced today. Here are the local connections:

Restaurateur of the Year: Stephen Starr

Best Chef, Mid-Atlantic: Alison Barshak (Alison at Blue Bell), Jim Burke (James), Jose Garces (Amada), Matthew Levin (Lacroix), Daniel Stern (Rae)

Outstanding Pastry Chef: Kate Honeyman (Continental Mid-Town)

Rising Star Chef of the Year: Jeff Michaud (Osteria), Chip Roman (Blackfish), Michael Solomonov (Marigold Kitchen)

Outstanding Chef: Marc Vetri (Vetri)

Outstanding Service: Vetri

Best New Restaurant: Osteria, Tinto, Xochitl

They also give out awards to food writers, which we would undoubtedly win if we could afford the $100 entry fee.

Beard Nominees Sent to Judges [Grub Street]

City Paper ventures out from the borders of Philadelphia to try Blackfish in Conshohocken.

Even if there were a competitor next door, it’s a safe bet that folks waiting for a table at Blackfish would stay put. After years working under the likes of Mark Vetri and Le Bec-Fin’s Georges Perrier, chef Chip Roman has brought the restaurant renaissance to the suburbs. With an adventurous menu rooted in seasonal foodstuffs, his kitchen is turning out plenty of reasons for increased traffic on the Schuylkill Expressway — at least for drivers starting in downtown Philly.

Lend Me Your Eaters [City Paper]
Blackfish [Official Site]

Main Line Restaurant Guide eats at Blackfish and finds the main courses don’t hold up to the appetizers.

Trendy, creative Conshohocken BYOB with loads of potential. Unfortunately, the cuisine and execution at Blackfish are too inconsistent to rate it among the area’s finest.

Blackfish, Conshohocken [Main Line Restaurnat Guide]
Blackfish Restaurant [Official Site]

Aroundphilly.com gets out to Conshohocken to check out the highly touted Blackfish.

The winter menu brings toothsome risotto with tender chestnuts in pureed currents as an opener, and a delicate skate wing on romaine with lemon broth as a worthy main course.
The fork-tender hanger steak and rich-rubbed lamb loin are also notable choices, and a small offering of desserts like rich crème brulee that beg to be lingered over.

Blackfish [aroundphilly.com]
Blackfish [Official Site]

In Blackfish Craig LaBan finds a suburban BYOB that raises its game above the norm. Blackfish really shines from the chicken pot pie at lunch to the signature blackfish and black bass dishes.

The meaty fish comes seared to a crisped-skin snap, served over a silky pumpkin puree and spiced quince and celery root ringed by emulsified apple cider. And it was one of several spectacular seafood inspirations.

Blackfish [Philadelphia Inquirer]