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]

Philly Mag’s Ashley Primis gets Stephen Starr to spill the beans on how Pizzeria Stella came to be. Including a story about Starr hiring someone to stand outside a pizzeria to find out where the tomatoes came from.

Stephen Starr’s Stella Secrets [Restaurant Club]

A.D. Amorosi sings a positive song for South Street despite the corridor’s recent loss of Ansill and Gayle. He says with the addition of Pizzeria Stella and the upcoming Percy Street Barbecue that South Street is looking at another Renaissance.

The story does hit on these interesting tidbits:

• Check out the big, bad fire engine red smokers that Percy Street is getting.
• Chef’s market rumors say the big space will be divided into a cafe and “tony” Asian restaurant.
• Joey’s Stonefire Pizza is rumored for the 500  block (Venuto’s?)
• A noodle house with liquor license is looking at 216-218 South Street (former  Club 218)

Rising Again [City Paper]

Craig LaBan is going to give Brauhaus Schmitz the bell treatment this Sunday. In yesterday’s online chat he had this to say about the schweinshaxe:

The schweinshaxe at Brauhaus Schmitz, to be reviewed this weekend,is something every pork lover should try. Slow-roasted rotisserie pig knuckles (shank, that is) are a porcine beauty to behold – tender meat, wrapped in a layer of downy fat, ringed by a cracker-crisp band of cracklin’ skin.

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