Percy Street Barbecue is open and is ready to serve you Texas style barbecue on South Street.

The Management Team

• Michael Solomonov
  • Acclaimed chef of Zahav
  • Partner with Steven Cook at Xochitl
  • Former executive chef at Marigold Kitchen

• Steven Cook
  • Partner in Zahav and Xochitl
  • Former executive chef at Marigold Kitchen
• Executive Chef and partner Erin O’Shea
  • Former executive chef at Marigold Kitchen
  • Brought modern southern cooking to Marigold

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Sit down to dinner at  Bistrot La Minette before 6:30pm on weeknights and you can enjoy a three course meal for $25 or with wine pairings for $35. The menu will change but for the start of the month you can count on these choices:

Entrée

Crème de Chou-fleur / Cauliflower soup, poatoes, parsley oil
Salade Lyonaise / Poached egg, potatoes, lardons, frisée

Plat

Confit de Canard / Preserved duck leg, haricots verts, pearl onions, potato
Cabillaud au Beurre Blanc / Seared filet of cod, white wine butter sauce, roasted apple, broccoli

Dessert

Gâteau au Chocolat / Chocolate cake, raspberry coulis, vanilla ice cream
Glaces et Sorbets / House-made selection of sorbets and ice creams

Tomorrow and Thursday, the French bistro is offering a dinner featuring specialties of France’s Normandy region, apples, cider, apple brandy and more. The four courses are $35, $50 with wine pairings.

Check out the full menu after the jump.

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Meal Ticket posts some photos of the upcoming Percy Street Barbecue. The shots don’t reveal much other than our Pavlovian response to sausage but it’s still worth a peek.

Psst: Quickie peek inside Percy Street Barbecue [Meal Ticket]

Phoodie.info has rolled out a new Events Calendar in handy-dandy Google Calendar format.

Of course Phoodie isn’t the only ones publishing food and drink events this way. We’ve got our own Google Calendar and here are some others that you might like.

• Earth Bread + Brewery
• Grey Lodge
• Philadelphia Brewing Co. Social Agenda
• Phoodie Events Calendar
• South Street District
• Standard Tap

Open any of the calendars and click the to add it to your Google calendar.

And although not in a Google Calendar format, the Philly Beer Week Calendar of upcoming events is worth checking out as well.

New And Improved: The Phoodie Events Calendar! [Phoodie.info]
Foobooz Calendar [f8b8z]

The Percy Street Barbecue team of Steve Cook, Erin O’Shea and Michael Solomonov headed to Texas to research barbecue and find the perfect brisket. Filmaker Chandler Kaufman went along and documented the trip. Check out the video on the Percy Street site.

Their favorite place? Smitty’s Barbecue. Lockhart, Texas.

Percy Street is still aiming for a November opening. Probably the third week.

Percy Street Barbecue [Official Site]

A tipster gives us a heads-up that a Capogiro is looking to open at 227-229 South Street in a portion of the old Chef’s Market. The information comes from the South Street Headhouse District meeting agenda which has a zoning variance for the gelateria on the agenda.

Also among the new business is a BODHI Coffee Shop variance at 410 S 2nd Street.

Adam Erace visits Brauhaus Schmitz and finds plenty to love and a even a bit to criticize at Philadelphia’s only Teutonic brew house.

Blandness is another German cuisine stereotype Brauhaus Schmitz enforced on occasion. The pork shank, schnitzel and dense potato dumpling all so severely lacked salt, I found it hard to reconcile them with Nolen’s other, wonderfully flavored items like the extraordinary bratwurst and sweet-and-sour cabbage that got its dynamic twang (and vivid magenta hue) from red wine vinegar and red currant preserves. A slice of brat, cabbage draped about it like garish pink garland, a smack of the hot German mustard from the quaint ceramic pots on each table … I don’t know a more perfect bite. Nolen knows his way around these classics, having cooked at Reading’s utmost private German clubs.

Brauhaus Schmitz [Philadelphia Weekly]
Brauhaus Schmitz [Official Site]

As their logo attests, The Society of Gluttony loves pig and where better to dine on swine than at South Street’s Brauhaus Schmitz. And dine and booze they do, without a single complaint about the noise.

Brauhaus Schmitz: A Sausage Fest for a Sausage Fest [Society of Gluttony]
Brauhaus Schmitz [Official Site]

Craig LaBan’s praise for Brauhaus Schmitz manages to rise above the din that the Inquirer’s restaurant critic invariably complains about.

But where it counts most – in genuine flavor – [Chef Jeremy] Nolen delivers splendidly. The slow-braised sauerbraten (a rump roast tenderized by a weeklong marinade in red wine and vinegar infused with star anise, juniper, and clove) is tucked beneath a blanket of gravy thickened with gingersnaps. The earthiness of real wild mushrooms lends a dusky intensity to the sauce for the jägerschnitzel pork cutlet, while spicy paprika, vinegar, peppers, and wine lend the zigeunerschnitzel a “gypsy style” snap.

Two Bells – Very Good

Brauhaus Schmitz [Philadelphia Inquirer]
Brauhaus Schmitz [Official Site]