Meal Ticket has a rundown on Manayunk related openings.

Main Street Market promises to be a Green Aisle Grocery/Healthy Bites To Go style spot for ‘Yunkers.

Agiato Bread Company is about two weeks out from opening and promises the best sticky buns in Philadelphia.

Wine bar Agiato is hung up with a zoning issue regarding hours but hopes to have that resolved in a few weeks. Check out the menu after the jump.

Rubb is facing the same zoning issue as Agiato but it won’t even settle on a chef/proprietor till that’s taken care of.

Terrace Taproom has opened off Main Stret at Terrace and Salaignac. It’s got craft beers, simple food and as Andrew Stein tells us, they’ve decided to make happy hour a 7-day affair with half-priced EVERYTHING from 5 to 7pm.

Much ado about Manayunk: Agiato, Agiato Bread Company, Main Street Market, Rubb and a new bar [Meal Ticket]

Click on for Agiato’s menu.

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Every Thursday, Dawson Street Pub is featuring a tasting of beer and cheese paired together. Prices are typically $12 to $15 per tasting. Lew Bryson has the details from last week’s pairings.

Tonight at National Mechanics is the last of Philebrity’s Grog parties. From 5 to 8pm there will be hot, delicious grog and “earthy tunes.”

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Manayunk is having a boom! Five spots are planned for Main Street. Agiato and Agiato Bread Company are aiming for pre-Christmas openings. Green Leaf, a new Chinese restaurant is own pace by the end of the week. Main Street Market is going to be full-service grocery on Main opening in January. Matt Levin’s Rubb is going in front of the zoning board next week so its opening is unknown. [The Insider]

The Bottle Shop is one more feather in the cap of East Passyunk Avenue. The craft beer spot will have 10-15 fridges full of beer. They’re aiming for late February or early March. [Blogalicious]

Saturday is the grand opening of WMD Hot Sauce on South Street. [Thrillist]

Noble: American Cookery has announced that Brinn Sinnott is their new executive chef. Sinnott has experience at Amada, Supper, Lacroix and the Fountain.

Chef Abdelatif Dahrouch who has worked at Pond and Bistro Cassis will become the new executive chef at Domaine Hudson in January.

A new Gia Pronto is coming to Penn’s Perelman Center for Advanced Medicine at 34th and Civic Center Boulevard (when are they going to change that name?). It’ll be the third Gia Pronto and fourth restaurant overall for Marco Lentini.The opening is tentatively set for the week of December 21st.

Daniel Stern’s R2L restaurant in Two Liberty Place will open to the people with a Restaurant Week menu starting on Thursday, January 21st. [@phillyinsider]

Harry Ochs funeral arrangements are set. The funeral is set for 10am Monday at St. Laurence Church, 8245 West Chester Pike, Upper Darby. [The Insider]

Rubb, the barbecue spot of former Lacroix chef Matthew Levin has one tough looking pig for a logo.

Rubb [Official Site]

Matt Levin will be opening Rubb, his “punk-rock bbq” spot on Main Street in Manayunk this fall. Michael Klein gets the menu today. We say yes to it all but especially the spicy chicken sandwich with pickles and sweet cabbage as well as hush puppies with poblano ketchup. We’re also intrigued by what Levin means by bug juice.

Also of note, the Illadelph was right, Levin will be at Saturday’s Stephen Starr-Garry Maddox BBQ Challenge.

Therein lies the Rubb [The Insider]
Photo by Coleen Dyer [Flickr]

Adam Erace finds good barbecue at Holy Smoke in Roxborough. Just read his description of the chicken and waffles.

The classic Harlem-born duo takes time, Taylor says. A full 12 minutes to get the breast, thighs and drums fried perfectly. A 24-hour brine kept the meat so moist, a ShamWow couldn’t sop up all its juices, while the thorough dredging in well-seasoned flour gave each piece its crackly, golden coating. The meat arrived over a fluffy Belgian, its pockets like reservoirs for the deadly good mix of soft butter, hot sauce, maple syrup and chicken drippings.

Burn Notice [Philadelphia Weekly]
Holy Smoke [Official Site]

Craig LaBan finds that MangoMoon has the unique flavors to excite. Whether it finds its audience on Main Street in Manayunk is another matter.

[Chef Nongyao] Krapugthong’s confident hand with her native seasoning also lights a fire of new interest beneath some common dishes: lending Blue Point oysters a tingly sour splash of chile-lime sauce; igniting “Bangkok” chicken wings in a fiery glaze that elicited a surprising yelp – “Wowie-zowie!” – from my demure guest. The creamy spice of a killer satay sauce lacquered butter-tender head-on shrimp. And baby octopus, still hot from the grill, basked in a cool marinade that vibrated to the high-toned hum of fried lemongrass and Thai bird chile heat.

Krapugthong even managed to transform skewered chicken livers, marinated in the sweet dark funk of oyster sauce and soy, into crispy grilled cubes with creamy insides that have become a most unlikely bar-snack infatuation.

Two Bells – Very Good

MangoMoon [Philadelphia Inquirer]
MangoMoon [Official Site]

After stinging Del Frisco’s Double Eagle Steak House for a solitary bell Sunday, Craig LaBan will be reviewing Manayunk’s MangoMoon this week. How will the Thai restaurant from the same people behind Chabaa Thai fare?

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We’re indoctrinated to believe the fuglier an ethnic restaurant is, the more authentic its food, but clean, comfortable, impeccably styled MangoMoon is a clear, ringing exception. I never would’ve expected somewhere with 15 different dish designs to deliver me back to Bangkok, but the grilled fat-laced pork neck marinated in garlic, cilantro root and oyster sauce certainly did. As did the chicken livers, skewered and grilled, the smokiness stirring echoes of streetside barbecues crowded with all sorts of weird meats on sharp sticks.

Philly’s most authentic Thai cuisine [Philadelphia Weekly]
MangoMoon [Official Site]

Trey Popp checks heads out to Manayunk to check out the new MangoMoon from Moon Krapugthong who brought us Chabaa Thai. He likes what he finds but it’s the Thai sausage that blows him away.

Have kaffir lime leaves ever sung so clear a note from within a tube of pork? Have lemongrass and galangal ever joined so seamlessly in harmonic complement? If so, I want to know about it. This homemade beauty at MangoMoon — charred at the edges, yet impeccably moist inside — was the best sausage I have ever eaten. Of any kind.

Moonstruck [City Paper]
MangoMoon [Official Site]