There’s a war taking place on the street corners of South Philadelphia. No, the mob isn’t back, it’s the battle of neighborhood pizzerias and instead of guns, these guys are armed with so-awful-they’re-great TV commercials.

George Anastasia Drew Lazor runs down the latest offerings from Uncle Tomy’s, Not Just Pizza and Steak ‘Em up.

South Philadelphia pizzerias take to the airwaves [Meal Ticket]

French BYOB, Bibou has been named as one of Alan Richman’s 10 Best New Restaurants in the America by GQ.

Pierre and Charlotte Calmel’s Bibou came in number 7, congrats to them.

The 10 Best New Restaurants in America: Alan Richman [GQ]
Bibou [Official Site]

Bebe’s Barbecue will come to your door as the Italian Market barbecue store is now offering delivery.

Delivery of the Best of Philly barbecue is offered Wednesday through Saturday till 9pm. Call 267-519-8791 to place your order.

Bebe’s Barbecue [Official Site]

Something cheap, something different. Check out the Witch Bistro where four courses are just $20.

Despite some youthful mistakes from Lee Styer and Jessie Prawlucki, Craig LaBan finds plenty to recommend at East Passyunk’s Fond.

And the talent here is certainly emerging. One need only taste the tuna crudo to see what Styer is capable of, as he lends the dish a Mediterranean spin that is multifaceted and original. A dusting of lemony sumac adds a pleasant textural grip to the smooth raw fish. Fronds of dill bring an unexpected anise warmth. And the garnish of homemade Greek yogurt swirled with pomegranate juice brings both richness and ripe pucker that somehow connects with the fruity sweetness of the deep-purple fish. By contrast, his seared scallop dish is an exercise in restraint, with a creamy puree of celery root, crunchy sliced celery, and vinegar-plumped golden raisins adding subtle sparks to frame the soft-spoken flavor of the pristine scallops.

Two Bells – Very Good

Fond [Philadelphia Inquirer]
Fond [Official Site]

More on the Royal Tavern’s 7th anniversary. On Wednesday, November 11th the week long fun begins with a night for vegans and vegetarians. All of the blackboard specials will be vegetarian or vegan items and there will be a specialty cocktails crafted from cruelty free ingredients. It all starts at 5pm and a portion of the proceeds will be donated to PAWS.

Royal Tavern [Official Site]

Grub Street has all the details on a farmhouse ale dinner at South Philadelphia Tap Room. Occurring on Sunday, September 20th at 7pm, the $75 all inclusive dinner will include courses from SPTR’s Scott Schroeder as well as Gene Giuffi of Cochon, Sheri Wade of Southwark and Nick Macri of Beneluxx plus Patrick O’Malley of New York’s Balthazar Bakery.

All You Can Eat – and Drink! – at South Philly Tap Room [Grub Street]
Farmhouse Ale Dinner [South Philadelphia Tap Room]

Shank’s Original is opening a second location. This one will be on the Delaware River waterfront at Christian Street. It should be open later this month.

Looks to us that it’s the location where Tugboat Annie’s/Chink’s Steaks stands.

Shank’s: A Philadelphia Original [Unbreaded via The Illadelph]
Shank’s Pier 40 [Official Site]

Craig LaBan visits Bibou where he finds chef Pierre Calmels and his wife Charlotte creating another star French bistro on 8th Street in South Philadelphia. Of special note was the “gastro-splurge” of the seven-course $70 tasting dinner.

Our meal soared from an ethereally light but vivid chilled asparagus soup to a velvety-tender slice of poached veal tongue with sauce gribiche (a decadent throwback mayo with capers, cornichons, minced hard-cooked egg, and tarragon.) There were wonderfully crisped scallops with lime emulsion, sea beans and shaved cucumber noodles, another bowl of Madeira-sauced chanterelles (which I gratefully devoured), seared foie gras, and an intensely beefy hanger steak in a light green peppercorn sauce alongside snappy plumes of black trumpet mushrooms that glistened with a butter shine.

Three Bells – Excellent

Bibou [Philadelphia Inquirer]
Bibou [Official Site]

Nick’s Charcoal Pit at 13th and Snyder gets lots of love from the venerable Holly Moore (who has been getting lots of press of his own) and from Drawing for Food. Holly gives 5 grease stains to Nick’s charcoal broiled filet topped with spinach and cheese and served on a Sarcone’s seeded roll.

Drawing for Food likes the ribs and the wings but favors the split hot dog covered in bacon and Cheez Whiz.

We think we’re going to have to go on an empty stomach.

Nick’s Charcoal Pit [HollyEats.com]
Nick’s Charcoal Pit – Again [Drawing for Food]