Curiosity and hunger leads David McDuff to Cooper’s Brick Oven Wine Bar. [McDuff's Food & Wine Trail]

Foodzings really likes the lattes at Chapterhouse, on 9th below South. [Foodzings]

Mac & Cheese checks out the vegetarian offerings at IKEA’s cafeteria.[Mac & Cheese]

And wouldn’t you know it, Foodzings is at IKEA too, but they’re eating the Swedish meatballs. [Foodzings]

Is this the economy? CE Phood is writing up Under the C at the Comcast Center food court. Best of all, 50% off prepared foods at the end of the day. [CE Phood]

Turkey sausage pizza at Home Slice Pizza. [Fries with that Shake?]

Craig LaBan puts Jake’s casual sibling, Cooper’s Brick Oven Wine Bar through its paces

There are the pizzas, of course, which are excellent, their heat-blistered crusts (more crackery flatbread than stretchy pizza dough) laden with well-parsed toppings. The margherita was a fine version of the minimalist classic, its basil-tinged tomato brightness spotted with milky clouds of Claudio’s mozzarella. The “spicy meatball” dialed the zestiness up a notch, with a twinge of chile-flake heat beneath tender veal meatballs and creamy Mancuso ricotta.

Two Bells – Very Good

Cooper’s Brick Oven Wine Bar [Philadelphia Inquirer]
Jake’s Restaurant [Official Site]

Rick Nichols details the rise/fall and changes of Manayunk and its newest eatery, Cooper’s Brick Oven Wine Bar and while doing so, he draws the ire of Jack Curtin.

Perhaps demographics will be destiny: Cooper posits that the $100,000 rowhouses that were converted into apartments for college kids five years ago are climbing in value and becoming owner-occupied; and that, regardless, the 21-year-olds of that era are now 24, 25 and 26, more grown up themselves – with better jobs, broader tastes, and a bit more income.

In other words, they’re ripe to join the adults at Cooper’s Brick Oven Wine Bar. He spotted four of them the other day, sharing a $35 bottle of malbec and a cheese plate at one of his sidewalk tables.

They were still watching the girls go by. But in a watershed moment, Cooper noticed what they weren’t doing; they weren’t drinking beer.

Jack is peeved by the allusion that beer is for “lowlifes” and wine, well that’s a sign of sophistication.

What do you think? Rightful indignation or over-reacting?

Little sister for Jake’s [Philadelphia Inquirer]
This is pretty sad [Liquid Diet]
Cooper’s Brick Oven Wine Bar [Official Site]

Dawson Street Pub officially reopens today next week after a facelift. There’s a new kitchen, patio and draft system. [Beer Radar]

Bruce Cooper of Jake’s is just day from opening Cooper’s Brick Oven Wine Bar next door in Manayunk. [Table Talk, Philadelphia Inquirer]

Paoli’s Basil closes after ten years. [Main Line Restaurant Guide]

Fans of Chestnut Hill’s Solaris Grille will be happy to hear a second location is set for Center Square at the former La Bella Cucina. [Table Talk, Philadelphia Inquirer]

Cooper’s Brick Oven Wine Bar is opening in early August next to owner Bruce Cooper’s Jake’s in Manayunk. The 65-seat Cooper’s will feature seasonal pizzas, artisinal cheeses and small plates prepared in a brick oven. 30 wines by the glass and 24 craft and European beers will highlight the drinks list. Lunch and dinner will be served daily with breakfast added on the weekends.

Cooper’s arrival also means changes for Jake’s as the bar is being removed and more seating will be added in the front.

Menus after the jump.

Read the rest of this entry »

Cooper’s Brick Oven Wine Bar, the wine bar by Jake’s owner Bruce Cooper is looking to open within a month in Manayunk. [Food and Drinq]

Ristorante Valentino at Pine and Juniper has taken on a new partner, Nicholas Maldonado who was the original GM at Bar Ferdinand. The place has been revamped and a liquor license is in their future. [Feeding Frenzy, City Paper]

Privé is just days away and Michael klein has a sneak preview of the lounge and menu. [Food and Drinq]

O’Neals Pub on 3rd has revamped their outdoor patio into a bit of a beer garden. There will even be a TV for sports in the great outdoors. [Feeding Frenzy, City Paper]

The M-Room is adding dinner to its menu. Stuffed clams with chorizo, London Broil with sherry mushroom Espagnole sauce, Texas BBQ pulled pork Po-Bo and New York Strip are among the highlights of a menu that tops out at $15.95. [The Clog]

Twenty21 calls it quits after Friday night. What was going to be a renovation has become a closure as financing for the overhaul fell through. [Food and Drinq]

Elsewhere in the last call department tomorrow night is the last for Melograno at their 22nd and Spruce location. They’re moving to 2010 Sansom Street and Mémé is moving in to the Melograno space. [Table Talk, Philadelphia Inquirer] July 27th, not June 27th.

Manayunk’s Jake’s is looking to expand. Food & Drinq reports owner Bruce Cooper has bought the building next door and will do “a more casual wine bar/brick oven concept.” No opening date or name yet, but cheese baked in the oven should be on the menu.

Jake’s expanding! [Food & Drinq]