Trey Popp steps back into another time at Village Whiskey where he finds the burger is king and the drink mark-ups most unkind.

Even the $9 version [of the burger] is among the best in a town with a lot of good ones. Village sources beef from “sustainable farm-raised” cattle in Maine and grinds it themselves, allowing for a loosely packed half-pound patty that gushes with juiciness. Of course the $24 specimen is what’s gotten the most attention. The main upcharge derives from its crown of seared foie gras, but that’s one thing a burger outfitted with thick slabs of smoky bacon, maple-glazed cipollini onions and a mound of Rogue smoky blue cheese doesn’t really need. If I had it to do over again, I’d nix the organs and let that unholy trinity of sweetness and pork fat and mold work its own dark miracle. Even just the cheese itself — which is cold-smoked over hazelnut shells and tastes faintly of toffee — would make for a decadent lunch.

Big Whiskey [City Paper]
Village Whiskey [Official Site]

Craig LaBan says that Rittenhouse Square’s Snackbar has finally struck the right cord and its harmony is best exemplified in the chicken pot pie deconstructed.

Good Taste [Philadelphia Inquirer]
Snackbar [Official Site]

Rouge is offering a six-course tasting menu Tuesday through Saturday for $55 per person, $85 with wine pairings.

Among the highlights are seared scallops, King Salmon and braised beef brisket.

Click the menu below for full details and wine pairings.

Rouge [Official Site]

Adam Erace enjoys the details as he eats and relaxes at Snackbar.

As a former sous chef at Zahav, 27-year-old Taus brings a clear culinary focus that has eluded snackbar. The menu feels very American, very loose and likeable, with a collection of plates that are neither small nor large. Taus’ food is suited to grazing, but fortunately the servers don’t get all mathematical about your order. Start slow and order more when you get hungry again, seems to be the practice here, echoed by Makar, who says he actually encourages staff not to turn tables.

Eyes on the Guise [Philadelphia Weekly]
Snackbar [Official Site]

The Wrap Shack went out and got themselves a liquor license and a new name. Now the Wrap Shack Kitchen & Bar, the Rittenhouse Square spot has converted its sandwich counter into a 10-seat bar with 3 flat screen TVs.

And now through the end of the year they’re offering a $10 special on three new wraps.

• The New York Strip Wrap and a pint of draft beer
• Tilapia Fish Taco Wrap and a pint of draft beer
• Chocolate Peanut Butter Crepe with warm marshmallow and vanilla ice cream and a frozen white chocolate milkshake with vodka, crème de coco, and Bailey’s Irish Cream.

They are also offering $1 pints during all World Series games.

Wrap Shack Kitchen & Bar [Official Site]

Michael Klein reports that Stephen Starr has rented the Midtown IV Restaurant building at 2013 Chestnut Street. But what will it be?

Starr says it won’t be another Pizzeria Stella and that he will keep the bar in the back and the private entrance onto Ranstead. Starr floats the idea that he might do Mexican that isn’t El Vez. Mexican is certainly under-represented around Rittenhouse Square.

Or could it be one of the other concepts previously floated, like the Greek diner once hoped for Broad and Ellsworth. Or the Love Burger concept once  proposed for the Letto Deli? Any guesses?

Stephen Starr’s next restaurant [The Insider]

Rick Nichols celebrates the resurgence of the art of the cocktail at Village Whiskey and other purveyors of adult cocktails.

[T]his is a place, especially on a quieter weeknight evening, to reunite with the well-made cocktail. Bartender Keith Raimondi will be happy to oblige, fashioning a proper Old Fashioned (dousing the sugar cubes first with house-made bitters), a moody Vieux Carre (rye, cognac, sweet vermouth and two kinds of bitters), or for a sip of the city’s roots (and provided you are not about operate heavy machinery), a sneaks-up-on-you Philadelphia Fish House Punch, which involves peach brandy, cognac, dark rum, and other accents, peels and spices that mask those initial ingredients.

Please then, won’t you raise your glass. . .

Takes a Village to raise a glass [Philadelphia Inquirer]
Village Whiskey [Official Site]

Tomorrow,  Brown Betty Petite just off of Rittenhouse Square will be turning one. Starting at noon they will be giving away cupcakes.

Red Velvet, Chocolate, Vanilla and Strawberry will be offered and be available, one per customer until supplies run out.

Brown Betty Petite [Official Site]

Today, the Tria Rittenhouse Square location has tasting portions of Russian River Consecration. The 6 oz draft tasting portions will be $6.

This strong dark ale aged in Cabernet barrels with currants is a beer geek’s dream – and the perfect beer for winos. Divine, indeed. And rare, so get it while you can.

It’s available now until it kicks.

Tria Cafe [Official Site]

Bloggers are continuing to investigate Jose Garces‘ Village Whiskey, one even breaks their gaze from the “meat monster” in order to talk about the liquor.

Count Kate of Philly Food and Drink among the decadent and gluttonous who have been wowed by the “Village King” burger. [Philly Food and Drink]

Phoodie sits down not to try the beef but to quaff an equally formidable lineup of drinks. [Phoodie.info]

Femme Fermentable on the other hand is disappointed with VW, and leaves a “Dear Jose” letter behind as she heads off to New England. Oddly, this isn’t the first time we’ve seen a poor experience at a Jose Garces establishment framed as a break-up letter. [Femme Fermental]

Previous Village Whiskey Around the Web [f8b8z]