Both Zahav (237 St. James Place) and Bibou (1009 S. Eighth St.) moved up from 3 bells to four, while Vetri (1312 Spruce St) and Fountain (1 Logan Square) retained their four bell status and newly reviewed Talula’s Table (102 W. State St., Kennett Square) received an inaugural four-bell review.

But all was not good news, Lacroix at the Rittenhouse (3 bells, down from 4), Le Bec Fin (2 bells, down from 4), and Barclay Prime (2 bells, down from 3) all dropped in the rankings. LaBan has spoken.

Previously mentioned Brooklyn-based studio/workshop, 3rd Ward has released a request for restaurant proposals for their new Philadelphia location on 1227 N. 4th Street. Download the RFP here!

3rd ward has done some amazing things for artists, makers and communities. Help them create a vibrant cultural hub on North 4th Street! He who is lucky gets $80,000 in capital improvement budget, a private entrance, indoor/outdoor seating and storage, and HEY, a built-in audience! 3rd ward is a DIY creative space drawing all kinds of artists, students and entrepreneurs. Brought to you by local developers Paul Maiello and David Belt of Macro-Sea, those folks who brought you “Glassphemy.”

Llama Tooth opened in June, then came Union Transfer, and in September Llama Tooth obtained their liquor license. The rest is history.

Conveniently located across from Union Transfer, Llama Tooth is serving up some awesome Fall weather comfort food and drinks. Enjoy the much longed-for Autumn weather while it’s here on their huge beautiful patio, surrounded the mural painted by Frito Bastein. Llamma Tooth also happens to be a stop on the Mural Arts Tour.

Super huge thumbs up as far as food goes, which falls somewhere between American Bistro and Comfort Food with a little dash of Gastropub. The only bar is a tiny tiki bar in the back corner, which should really be three times the size for a beer list of this caliber. We came with four hungry mouths to feed, solely to try as many things as possible. An order of Sweet Potato Fries came first, the perfect cut and not too salty. Then a glorious steaming hot bowl of Mushroom Truffle Mac N’ Cheese was bestowed upon us, which was honest-to-god, the best Mac N’ Cheese we’ve ever eaten. And Philly has some damn good Mac N’ Cheese! If you’ve ever cooked with Truffles, truffle oil or truffle salt you’d know why. It’s the MSG of the natural world.

The B4 Burger is one of the greatest 9.5 dollar burgers we’ve had, complete with bacon, onions and blue cheese. The Chicken Gyro was delicious, simple and nicely light on the tzatziki. Grilled Cheese on Pumpernickel Bread hit the spot and so did their take on the Grilled Ceasar Salad. Not to rag on Johnny Brenda’s, but even thought it doesn’t come with chicken, this $7 version beats your $14 version any day. But it’s okay, we still love you JB’s.

We tried the tamest items on the menu, but we will be back, especially for the Beer Fondue, Java Steak, Meatloaf, Peanut Chicken and Eggplant Fries. Their other burger options also look mighty intriguing, as does their brunch menu.

Albeit a bit silly sounding, Llama Tooth seems to be the perfect name for the both kitschy and totally chill atmosphere it offers. We don’t have much to say about the ambiance indoors, but maybe they’ll work on that before the cold weather hits. And if you were worried that it was just some random name to draw attention, there is llama art everywhere, which stems from owner Joe Galster’s daughter Allison’s obsession with llama’s. We couldn’t stop giggling at “Llama Tooth” after a few drinks.

All and all a great experience, peachy-keen service, and really lame music. However, in the end, as Bobby McFerrin’s “Don’t Worry Be Happy” serenaded us out the doors we realized it’s a perfect soundtrack for a place called the Llama Tooth. We will be returning.

On July 13th, the feast begins with alfresco cocktails and hors d’oeuvres at 6:30PM. Cost is $100 per person and seats can be reserved by calling Le Virtu at 215.271.5626

Complete menu is below.

Hors d’Oeuvre
Porchetta Agnolotti
Scrippelle ‘mbusse — Abruzzese Crêpes in Broth
Arrosticini — Abruzzese Meat Skewers
Testina — Head Cheese
Polpettine di Capretta — Goat Meatballs
Terre Valse Cococciola 2009

Dinner
For the Table — Selected House-Cured Meats, Traditional Antipasti, and Homemade Breads

Sarde e Polipetti Grigliate con Patate, Cicoria, e Salmoriglio
Grilled Sardines and Baby Octopus with Navelli Saffron–Poached Yukon Gold Potatoes and Preserved Meyer Lemon
Cantina Frentane Pecorino 2009

Le Virtu
Minestrone with Beans, Farro, Spring Vegetables, Pasta, Meatballs, Tripe, and Testina Soffrito
Illuminati Campirosa Cerasuolo Montepulciano d’Abruzzo 2009

Fazzoletti al Ragù di Anatra e Manzo
Stinging Nettles Fazzoletti with Braised Wild Duck–Kobe Beef Ragù and Cave-Aged Marcelli Canestrato Pecorino
Illuminati Riaparosso Montepulciano d’Abruzzo 2008

Agnello Arrosto con Lenticchie e Vellutata di Cardi
Juniper-Smoked Lancaster County Lamb Loin with Santo Stefano Lentils and Cardoon Velouté
Illuminati Lumen 2006

Degustazione dei Dolci
A samplings of desserts by Pastry Chef Angela Ranalli
Illuminati Brut 2005

OPA just held a ceremonious plate smashing at their official opening this afternoon. Representatives from Mayor Nutter’s office were there to recognize Opa as being part of the larger Midtown Village revitalization [Mealticket]. From 5 to 10pm, sample chef Andrew Brown’s traditional Greek treats. Complimentary mezedes and cocktails will be served. Please RSVP!

Opa – 1311 Sansom St.

With the help of Chef Peter Felton, The Farmers’ Cabinet will offer bone marrow and roasted cippolini soup; tarro, lotus, and beat root chips; bourbon-braised escargot; house-ground brisket and bacon burgers and more on their opening menu. They will also have shared dishes for two or more guests like Salt Baked Fish, Elk Chops, and Roasted Goat Leg.

Drink experts Damon Dyer and Terry Hawbaker will lend a helping hand too creating the drink menu for the restaurant’s two bars, one for beer and another for cocktails. The cocktails will run between $10-$12 and will include Bespoke Whiskey Sours, Pirate’s Coffee, Round Midnight, a Barrel Aged Martinez and others. Hawbaker will be in charge of the creation of their hyper-micro-brewery on premises once the restaurant gets underway.

The Farmers’ Cabinet, 1113 Walnut St.

A pizza buzz has engulfed Philly thanks to Brian “Brain” Dwyer and his Pizza Brain. Dwyer, an artist by trade from Kensington, spearheaded a pizza-themed art show at Rocket Cat Café last year called “Give Pizza Chance” and he has a tattoo on his back that reads, “Totally Sauce’some.” An in-the-works pizza nirvana will be coming to Fishtown, but in the meantime, Dwyer has created quite a Twitter presence and brand campaign. Dwyer, with the help of Charleston pizzeria vet Joe Hunter, is opening the ultimate pizza experience that includes a memorabilia museum, pizza-themed arcade, a comfortable eating and performance space and, of course, delicious pizza. Much of the pizza memorabilia will be from Dwyer’s own personal collection.

Dwyer imagines his pizza shop as a place to really celebrate pizza culture while Hunter will create the menu that will offer both slices and individual pies. The future home of Pizza Brain will hold 30-50 people, and Dwyer and Hunter plan to keep it open late; there will also be a backyard performance space dubbed The Masterpizza Theatre. The address is yet to be disclosed but will be somewhere on the Frankford Ave main drag in Fishtown and Dwyer hopes to open in the fall of this year.

Most of Pizza Brain Fever has been thanks to Twitter (@myPIZZABRAIN). Pizza Brain gives his followers plenty of pizza conversation. Pizza Brain tweets a running list of films that feature pizza (Heavyweights, Do the Right Thing, E.T., Home Alone to name a few of his), pizza jokes and pizza videos, and pizza affirmations like this one “Pizza: The unofficial sponsor of everyone.” Pizza Brain’s flood of tweets and growing following around the city are getting Philly psyched for pizza.

We love girl scout cookie season, and so do the folks over at PYT. Introducing The Thin Mint Shake & The Samoa Shake!

The Thin Mint Shake: Vanilla ice cream, chocolate ice cream, creme de menthe, chocolate vodka & crushed thin mint cookies.
The Samoa Shake: Vanilla ice cream, chocolate ice cream, vanilla vodka, malibu rum, crushed samoa cookies.

Just like girl scout cookies, The Thin Mint & Samoa Adultshakes are available for a limited time only. It’s too bad they don’t store well in your kitchen pantry.

They’re also cooking up an Ostrich Burger stuffed w/ feta & dijon, topped w/ cucumbers, red onions, lettuce & tzatziki sauce. Apparently Ostrich is 97% fat free. We’ll be there this weekend for sure.

PYT – 1021 N. Hancock Street

Schucking awesome!

Oyster House hosts its second annual Shucking Contest on Saturday, March 26 beginning at 2 p.m. Professional oyster shuckers from across Philadelphia will compete for a $200 prize, with the amateurs competing afterward for a $100 Oyster House Gift Certificate. Admission to the shucking contest is $5 per person. And what do you get? All varieties of the oysters, freshly shucked – they’ll be passing them out as the contestants work- and, of course, access to the bar, plus a special firkin of a local craft beer.

“Oyster shucking is an art, and those who do it well rightly take pride in their ability,” says proprietor and third-generation restaurateur Sam Mink. “Last year, we had a full house with 18 professional and amateur shuckers, and we can’t wait to see who takes home the prize this year.”

The shuckers will include those from Oyster House and other renowned Philadelphia seafood houses. Judges, Drew Lazor of Mealticket, Art Etchells from Foobooz and Jamie Shanker from Midtown Lunch Philadelphia, will base their scoring on speed and accuracy, with one- second deductions for each broken shell or ripped oyster.

Image via Kingporkbuff.

For the month of March, Chef Anne Coll of Meritage Restaurant & Wine Bar is bringing Asian street food indoors with her new Asian Street Food Menu. If you’ve never heard of or had Asian Street Food, all the better. The initial menu below features flavorful dishes of Japan, China, Burma & Korea. The Far East menu will change weekly. “Some of my favorite places to eat don’t even have doors,” shares Chef Anne Coll. “This menu is like taking dishes from the food stands around Asia and serving them under one roof. The menu is authentic, traditional and exciting to prepare!”

Meritage’s Asian Street Food Menu:

Japan – Skewered bbq chicken hearts 4

China – Steamed berkshire char sui bao (steamed pork buns) 5

Myrnamar (Burma) – Fried lentil fritters with mint chutney 3

Korea – Stir fried rice cakes,shiitake, and cabbage 4

Meritage Restaurant & Wine Bar – 500 S. 20th Street