Joe Sixpack suggests the great winter beers and a roaring fire at Devil’s Den. And if you get there between 4 and 7 pm, Monday through Friday, all drafts are half-off.

Get your butt to Devil’s Den [Beer Radar]

Craig LaBan takes aim at gastropubs in general and Devil’s Den in particular in his review this week. And it isn’t the beer part that has him grumbling, it’s the food.

The Hennepin-marinated chicken sandwich was cooked to leather, overwhelmed by bun, and bland. The fish of the day - trout with lentils - was promising. But it had a pale broiled quality, and the lentils were a watery mush. The duck confit salad was scattered with meat so overshredded and dry, it was like eating greens laced with wiry threads. The veal boudin sausage, meanwhile, would have been the perfect pub sandwich had the delicate white sausage not been squished inside an oversized baguette that had a stale, dry chew.

I did eat some highlights. The sandwich of tender pulled lamb and onions braised in Optimator Doppelbock was a perfect example of what beer cuisine can be - juicy, flavorful, rustic. Devil’s Den also made some of the best mussels I’ve had in a while, which, if a beer place is going to do something right, is a good place to start. The mollusks basked in distinctive and vivid sauces, whether a coconut Thai curry flickering with ginger and spice, a classic white wine broth with garlicky parsley butter, or, my favorite, the Aventinus, rich with dark wheat beer, pancetta, cream and leeks. The house French fries, when not too greasy, are addictive. Then again, with a supplemental topping of Arrogant Bastard ale cheese and bacon for those fries, what’s a little extra oily shine?

One Bell - Hit or Miss

Devil’s Den [Philadelphia Inquirer]
Devil’s Den [Official Site]

Sunday, Devil’s Den will go under Craig LaBan’s knife but today it is Mac & Cheese giving it the once over.

In conclusion, the food at Devil’s Den is neither here nor there, good nor bad. The Hot Brie was a simple sandwich I could see making for a picnic. The Monte Cristo was good, but disappointingly missing the key sweet element.

Devil’s Den will do you right if you simply need to fill the belly while getting your drink on (they have a decent beer menu).

Devil’s Den [Mac & Cheese]

When Devil’s Den opened a couple of months ago the beer list brought great buzz. Unfortunately the kitchen dissapointed but now Chef Allen Dann has come to the rescue, looking to bring the menu up to par with the beer list.

Fortunately, Devil’s Den 2.0 has corrected many of these flaws. The menu is shorter and more focused, and has wisely retired most of the kitschy descriptions. The dishes I tried during my third and final pre-review visit didn’t lack anything at all. Two were daily specials that I would promote to regular offerings right away.

Evil Genius [City Paper]
Devil’s Den [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]

We wanted to go, we really did. We’ve been waiting long enough for this place to finally open its doors and the buzz has been, well, buzzy. But, alas, we have a rather unattractive head cold and beer and head colds do not mix. Now whiskey and head colds…

Joe Sixpack stopped by Devil’s Den and he thinks its super. Did anybody else check it out? Reports? Thoughts?

Tonight marks the opening of Devil’s Den at 11th and Ellsworth. Will you be there to rub elbows with the burperati that is sure to show up for the first night of this South Philadelphia beer bar?

The Beer Lass has been out snapping pics of the soon to open Devil’s Den. Look for them to open late next week.

Check out more pics on her blog.

Hell hath no fury like a woman…. [I'll Have Another Stout]

This week The Bite tantalizes with some nuggets of goodness on upcoming Philadelphia gastropubs including one that will offer growler refills.

March Is Opening Up [Metro Philadelphia]

Oh, look! Scoop on a new bar-with-food on East Passyunk Ave. from the owner of the now-defunct Felecia’s (which has still not yet opened as Devil’s Den). It will be called Sticks & Stones, which we don’t love, but we love the idea of a new spot on E. P’unk that is neither Italian nor Mexican…

“It is not an Italian gastropub,” says owner Nicholas Miglino of Sticks & Stones, his forthcoming resto-bar at 1909 E. Passyunk Ave. What is it then exactly, Mr. Miglino? He can’t say for sure, citing thin-crust pizza, nachos, lamb burgers, roasted organic chicken and a turkey-and-stuffing sandwich that he “can’t freaking wait to make” as items that might or might not appear on his menu.

He’s anticipating a mid-April opening, if the PLCB plays nice.

Read more in Eat Beat [Philadelphia Weekly]