Tag: Weekend Food

  • Philly bars open past 2 a.m.? A new push for late-night bars amid FIFA World Cup

    Philly bars open past 2 a.m.? A new push for late-night bars amid FIFA World Cup

    A new push to let Philadelphia bars stay open past 2 a.m. is being mounted by local trade groups and bars as the largest global sporting event arrives in the city in June.

    The Pennsylvania Restaurant and Lodging Association, which represents restaurants, bars, and other hospitality businesses, wants state lawmakers to create a temporary permit that allows Philadelphia bars to serve alcohol until 4 a.m. during the 2026 FIFA World Cup, which will come to Philadelphia and 15 other cities in North America from June 11 to July 19.

    “When we’re trying to attract tourists from all over the world to a destination in the United States to enjoy the World Cup, we want to make sure that Philadelphia is offering at least the same amenities as the other host cities,” said Ben Fileccia, senior vice president for strategy for the restaurant and lodging association.

    Many of the most popular U.S. host cities allow bars to serve alcohol past 2 a.m., including New York, Miami, and Kansas City. Other popular international destinations, such as Mexico City and Toronto, also allow it.

    Philadelphia officials did not immediately return a request for comment.

    Any changes to bar closing times would have to come from new legislation, as the Pennsylvania Liquor Control Board does not have the authority to change the liquor code to allow bars to sell alcohol after 2 a.m., said PLCB spokesperson Shawn Kelly.

    The crowd cheers and celebrates USA’s first goal against the Netherlands in the World Cup at Brauhaus Schmitz bar in Philadelphia, Pa., on Saturday Dec. 3, 2022.

    Philly’s chance to prove 4 a.m. closing times work

    Fileccia said this permit would allow bars to take advantage of the estimated 500,000 soccer fans expected to stay in Philadelphia for the six matches being played at Lincoln Financial Field.

    Zek Leeper, co-owner of Founding Fathers sports bar in Southwest Center City, does not see this just as a way to earn more revenue with a surge of tourists coming to Philadelphia.

    “This is our chance to prove that 4 a.m. nightlife can work in Philadelphia. Setting up a temporary license also allows the city and state to pull it back, depending on how it goes,” Leeper said. “With the amount of tourists this year, when is this opportunity going to come up again to justify giving this a try?”

    It doesn’t hurt that an estimated 1.5 million people, including the half million soccer fans, are expected to stay overnight in Philadelphia this summer as the city also hosts America’s 250th celebration and the MLB All-Star Game.

    Leeper and other local bar owners feel confident that the crowds will show up for late-night matches. “We host soccer games from leagues around the world, and those fans are committed. They have consistently shown up whenever the game is on,” Leeper said.

    Steve Maehl (left) of Oconomowoc, Wisconsin laughs as Philly Seagulls President John Fitzpatrick and Dan Peck of Brighton, England (right) look on during the supporter meetup, to kickoff the summer series weekend, at Fadó Irish Pub in Phila., Pa. on Thursday, July 20, 2023.

    Philadelphia soccer fans are already known to work deals with local bars to open as early as 7 a.m. Leeper said upward of 50 people will pack into the bar at sunrise to watch games. While there are no games being played in Philadelphia past 9 p.m. during the World Cup, at least eight of the group stage matches in June will be broadcast on the East Coast starting at midnight or 11 p.m.

    With a 90-minute match, plus halftime and added time, there could be a handful of cases where bartenders have to face down a packed crowd of fans and ask them to leave before the final whistle, Leeper said.

    There’s also the element of international tourists coming from cities that do not have a 2 a.m. cutoff, such as London and Tokyo, leading some visitors to find ways to late-night party outside of licensed establishments, Fileccia said.

    Philly bars were allowed to close later during the 2016 DNC

    Lawmakers allowed bars to stay open until 4 a.m. during the 2016 Democratic National Convention in Philadelphia. Bars and restaurants with contracts or association with the convention could apply for $5,000 special-event permits to serve alcohol past 2 a.m.

    Fileccia said the details for a similar permit in 2026 are not available yet, as the effort is just underway. But he and others at PRLA want to bring the Philadelphia Police Department, the Philadelphia Department of Commerce, and other stakeholders to the table to find out the best resolution, he said.

    Fans react to the Eagles play the Chiefs in the NFL Super Bowl LIX, in a bar near Frankford and Cottman Aves., Saturday, Feb. 8, 2025, in Philadelphia.

    Will there be enough interest in late-night partying?

    With millions of tourists in Philadelphia this year for the international and national events, there will be increased foot traffic throughout the city, but will there be a late-night crowd to meet the moment?

    That is the question Chuck Moran, executive director of the Pennsylvania Licensed Beverages and Taverns Association, is asking despite his support for temporarily keeping bars open later.

    “The one thing that I’ve been hearing across the state is that ever since COVID, the late-night crowds have left,” Moran said. “There could also be issues with finding staff who want to work till 4 a.m. in a bar.”

    Moran said he would rally behind the cause but would look to other measures to maximize revenue for local restaurants and bars, such as allowing liquor-license holders to operate a “satellite location,” letting them serve liquor at a second establishment under their original license. That would open the door to partnerships with restaurants without liquor licenses, Moran said. State Rep. Pat Gallagher, a Philadelphia Democrat, introduced a bill to do just that last June.

    No legislation on keeping Philly bars open later has been introduced yet, but Fileccia hopes to get the ball rolling with lawmakers in the coming months before the first match in Philly on June 14. Even with the window closing on getting new rules passed, Kelly said the PLCB turned around special-event permits in less than two weeks before the start of the 2016 DNC.

  • Northern Liberties now has TikTok-famous Dominican smashburgers topped with queso frito

    Northern Liberties now has TikTok-famous Dominican smashburgers topped with queso frito

    Philly’s burgeoning smashburger scene just got a little more crowded, thanks to a New York City-based Dominican restaurant with a huge social media following.

    El Sazón R.D. — home of lower Manhattan’s viral queso frito-topped smashburger — has opened a location in Northern Liberties at 1030 N. Second St. It replaced smoothie shop Essex Squeeze, another NYC import.

    Owned by cousins Edwin Collado and Ari Valerio and their friends Glenn Almanzar and Michael Tsang, El Sazón R.D. has created a takeout empire out of adding queso de freír — salty and melty white Dominican frying cheese to a set of distinctly American comfort foods: smashburgers, crinkle-cut fries, and deli-style egg-and-cheese sandwiches.

    The first El Sazón R.D (which roughly translates to “the Dominican flavor”) opened in 2024 in New York’s Chinatown, where it built a following among the city’s content creators. Almost immediately, Almanzar said, videos of influencers taking exaggerated bites of towering double cheeseburgers racked up millions of views.

    @jnov__ El Sazón📍 83 Baxter St, New York, NY #smashburger #nyceats #dominican #nycfood #foodreview #dominicanfood #chinatown #manhattan #foodtok #cheapeats #foodreview ♬ original sound – Johnny Novo

    Within two years, El Sazón opened three more locations: one in Tribeca, a second location in Tribeca and another in the East Village, the latter of which is a full-service bodega that also serves cheesesteaks alongside platters of chicharrón and pernil with all the fixings. The shop’s Philly location, its first outside New York, soft-opened two days before February’s record-setting snowstorm and deep freeze. Neither, Almanzar said, slowed business.

    “We’ve been selling out of stuff. That’s how busy we’ve been,” he said.

    Valerio, who grew up in the Dominican Republic’s countryside, is the chef of group, whose menu is inspired by Valerio’s relationship with his 78-year-old uncle Bijo. When he was 13, Valerio said, his uncle allowed him to set up a grill in front of his corner store and sell sandwiches.

    “I was his first customer. I was the one who told him could make money doing this,” said Almanzar, who is from the Lower East Side and would visit the D.R. on family vacations.

    El Sazón R.D co-owners Ari Valerio (left) and Glenn Almanzar (right) pose inside the restaurant’s first Philly location. The other three are in New York City.

    To open El Sazón R.D, Valerio and Alamazar partnered with Collado and Tsang, who own SET, the thumping Asian-fusion bar known for bottomless margarita towers that started in NYC and expanded to Philly in 2020. As for uncle Bijo, everything on the menu had to get his stamp of approval.

    “He’s very old-fashioned,” said Valerio. “We’d do these early-morning tasting sessions and he’d get on me about making sure I was measuring all my ingredients exactly right.”

    Deep-fried cheese, please

    El Sazón’s Philly menu only has four distinct food items on it, but it pulses with tastes of the Dominican Republic.

    The restaurant’s smashburger starts with a Martin’s potato bun slathered with “chimi” sauce, a tangy mayo-ketchup mixture ubiquitous across Latin America. The condiment is a nod to the Chimi, a popular Dominican street food sandwich that involves spreading mayo-ketchup onto rolls of crisp pan de agua piled high with beef and a cabbage slaw.

    El Sazón R.D’s Dominican smashburger comes with American cheese, a slice of queso frito, pickles, and “chimi” sauce, also known as mayo-ketchup.

    “People always ask us why our mayo-ketchup tastes different than when they make at home,” bragged Almanzar. “There’s nothing special about it, but at the same time, you can’t recreate it by squirting mayo and ketchup packets together. It’s about balance.”

    Valerio smashes a Pat La Frieda beef patty onto a flat-top grill with a meat press, spreading out the edges so they become lacy with a slight crunch. The key to perfecting the queso frito, he said, is to deep-fry the slices for exactly 45 seconds at 350°F. A moment longer and the cheese turns rubbery, not unlike a Wawa mozzarella stick that’s sat on the hot tray for too long.

    The result is a $10 smashburger that is hefty and satisfying. The fried cheese adds dimension, its saltiness mixing with the acidity of the chimi sauce and pickle slices to dress up an otherwise plain burger patty. To Almanzar, that’s the point.

    El Sazón R.D. co-owner Ari Valerio squirts mayo-ketchup onto a burger bun. Valerio, who grew up in the Dominican Republic, first started cooking at his uncle’s bodega.

    “With a smashburger, it’s not about the burger itself but what you put on it — the fried cheese, the sauce,” he said.

    Popularized by chains like Shake Shack, the smashburger has overtaken the plump pub burger in the past decade on menus around the country. The slim and crispy patties are cheaper and quicker to make, and, since precise temperature isn’t a factor, easier to cook. This year, Philly is also poised to get a Harlem Shake and a 7th Street Burger, two other New York City-based smashburger chains. They’ll join a scene already saturated with local iterations with cheffy flourishes; think burgers topped with chili jam, Yemenite-spiced mayo, and pickled green tomatoes.

    El Sazon R.D’s loaded fries come topped with cubes of queso frito and fried salami.

    El Sazón also sells loaded crinkle-cut fries layered with two hefty squirts of mayo-ketchup, cubes of queso de frier, and fried salami chunks that pop in your mouth like blistered cocktail sausages. It’s yet another play on Latin American street food, said Valerio: Vendors selling salchipapas — French fries topped with hot dogs — are a staple across Peru and the Caribbean, he said.

    Also on the menu: Beef, chicken, vegetable, and salami and cheese empanadas made fresh daily by another one of Valerio’s cousins. The turnovers can be served as is or taco-style, wherein the empanada is sliced open and lined with pico de gallo, pickled onions, and drizzles of chipotle aioli.

    Eventually, Almanzar hopes to extend El Sazón’s Philly hours until midnight or later on weekends to capitalize on bar crowds seeking something filling, cheap, and a little comforting.

    “That’s our kind of food,” he said.

    The empanada taco at El Sazón R.D.

    El Sazón R.D., 1030 N. 2nd St. Ste. 201, elsazon-rd.com. Initial hours: noon to 9 p.m. daily.

  • Where to break your Ramadan fast around Philadelphia

    Where to break your Ramadan fast around Philadelphia

    Ramadan marks a time of spiritual renewal for Muslims, a time to practice patience, gratitude, charity, and abstinence. This year, the observance began Feb. 17 and ends March 19, following the lunar calendar. Muslims observing Ramadan fast from sunrise to sunset, refraining from food and drink (even water). They often gather for suhoor, the predawn meal, and iftar, the meal at dusk that breaks the fast.

    Suhoor, can range from hearty traditional stews to a quick bowl of cereal. At sunset, iftar is traditionally observed with dates, fresh juices, fried snacks, and other festive favorites. While meals can be enjoyed at home, many Muslims plan gatherings to start and end the fast together.

    If you’re looking to dine out this Ramadan, here’s a list of Philadelphia-area restaurants open during early suhoor hours and offering iftar specials. While most of these establishments serve halal meat, check our guide to halal hot chicken and other eats for more options.

    This list will be updated. Offering suhoor or iftar? Email us.

    Lagman soup with chewy, housemade noodles is one of the standout Uzbek specialties at Plov House in Northeast Philadelphia.

    24-hour restaurants with suhoor favorites

    Plov House

    This Northeast restaurant is open 24 hours a day in a city where all-night restaurants have become endangered, according to Inquirer restaurant critic Craig LaBan. Expect halal Uzbeki homestyle dishes, including beef or lamb puff pastries, pilaf piled high with stewed meats and carrots, fried meaty turnovers, and crepes filled with cottage cheese and strawberry jam for your early morning feasting.

    9969 Bustleton Ave., 267-571-1111, instagram.com/plov_house_philadelphia, open 24 hours, seven days a week

    Liberty Bell Diner

    While traditional dishes are enjoyed during suhoor, classic American breakfast foods are a favorite, too. At Liberty Bell Diner, one of Philly’s few remaining 24-hour diners, you’ll find pancakes, omelets, and waffles around the clock.

    8445 Frankford Ave., 215-331-4344, thelibertybelldiner.com, open 24 hours, seven days a week

    Four Seasons Diner

    This cozy 24-hour diner on Cottman Avenue offers cinnamon French toast, eggs any way, golden brown pancakes, and omelets. You could even end the predawn meal with a slice of strawberry cheesecake or chocolate fudge cake.

    2811 Cottman Ave., 215-331-0797, fsdiner.com, open 24 hours, seven days a week

    Makkah Market

    In West Philly, this 24-hour market and kitchen offers a 25-seat dining area for sit-down suhoors and iftars. Since 1996, Makkah Market has been a staple in the neighborhood with Egyptian and Moroccan chefs cooking up meals to fill takeout boxes.

    4249 Walnut St., 215-382-1821, makkahmarketpa.com, open 24 hours, seven days a week

    At left is the haneeth and mandi duo, (lamb, chicken, and rice) beside the mixed grill, (lamb, chicken, beef, and fries) at Malooga, Chestnut Street in Old City, Philadelphia. A second location is in Narberth.

    Where to find iftar menus in the Philly area

    Yes Yasmine Kitchen

    Every Thursdays during Ramadan, this pop-up offers take-home meals featuring djedj zitoune chicken (or cauliflower), black seed and black salt focaccia, Moroccan carrots, and an assortment of stuffed and chocolate-dunked dates. Weekly rotating meals are halal, with vegan options available for preorder on Tuesdays for pick-up on Thursdays from 4 to 6 p.m. Orders ($65 per person) can be placed online.

    instagram.com/yesyasminekitchen

    Malooga

    Old City’s Yemeni restaurant offers a $9.99 iftar special, which includes soup, two samosas, and three dates with any main dish. The special can be added to any dine-in order, from 5 p.m. until closing.

    134 Chestnut St., 267-822-2327, maloogacatering.com, Monday to Thursday 11:30 a.m. to 10 p.m., Friday to Sunday 11:30 a.m. to 11 p.m. (The kitchen closes 30 minutes before closing time.)

    Wah Gi Wah

    This Pakistani restaurant in West Philly is offering Ramadan iftar boxes with appetizers, entrées, and naan. Items include chicken biryani, kabobs, or tandoori, along with salad, rice, and chana. Packages range from $9.99 to $19.99, depending on your options. Catering packages are available for $9.99 to $14.99.

    4447 Chestnut St., 215-921-5597, wahgiwah.com, Sunday to Thursday noon to 10 p.m., Friday to Saturday noon to 11 p.m.

    Alamodak Restaurant & Hookah Bar

    Every Friday, Saturday, and Sunday, Alamodak Restaurant in North Philly hosts a Ramadan iftar buffet. The buffet items rotate, but customers can expect chicken mandi, maqluba, appetizers, soup, and sweets. There are also vegan and vegetarian options. Adults pay $26.99 on Friday and Sunday, and $30.99 on Saturday. Kids under 10 years pay $10. On Feb. 28, there will be a Ramadan tent set up with music and seating from 10 p.m. to midnight.

    161 Cecil B. Moore Ave., 267-641-5926, alamodakrestauranthookahbar.com, Thursday to Sunday 4 p.m. to midnight

  • After 96 years, Pat’s King of Steaks is changing how it makes cheesesteaks

    After 96 years, Pat’s King of Steaks is changing how it makes cheesesteaks

    Like Major League Baseball installing the pitch clock or Apple dropping the headphone jack from iPhones, a small shift can have a major impact.

    The same is true of sandwiches: After 96 years, South Philadelphia landmark Pat’s King of Steaks has made two subtle but significant tweaks.

    The stand at the crossroads of Ninth, Passyunk, and Wharton is now offering seeded rolls, from longtime supplier Aversa Italian Bakery, alongside the plain hoagie-style rolls Pat Olivieri first used when he introduced the steak sandwich in 1930.

    An O.G.-style cheesesteak with Cheez Whiz on top at Pat’s King of Steaks in 2024.

    Owner Frank Olivieri said his father, Frank P. Olivieri, didn’t want seeded rolls “probably because his father [Harry] and his uncle [Pat] beat it into his head that he could not change the recipe whatsoever for whatever reason. But since my father unfortunately passed several weeks ago, I thought maybe it’s time to change up a little bit,“ he said. ”Seeded rolls are something that I do when I make them at home for myself.”

    Pat’s announced the “new school” seeded-roll option on Instagram as a limited-time offering, but Olivieri said it likely will be permanent. (Across the street, Geno’s still offers plain rolls only.)

    The second change — subtle but more significant — is happening on Pat’s grills.

    Since Pat’s began offering cheesesteaks in the 1950s, cooks layered the sliced cheese over the beef and let residual heat do the melting on the sandwich. Now, the cheese is melted into the meat and optional onions on the grill before everything gets mixed and goes into the roll.

    Pat’s is credited with inventing the steak sandwich in 1930.

    Olivieri said his father resisted melting cheese on the grill out of concern for maintaining the cooking surface. The new method produces a more integrated bite, with cheese distributed evenly. (Traditionalists, he said, can ask for the classic layered technique.)

    He said the updates reflect customer requests, not competitive pressure. Many newer shops favor seeded rolls and grill-melted cheese, arguing that the crunch and cohesion improve texture. Pat’s has adopted those elements — with limits.

    While newer operators often finely chop their steak, Pat’s remains committed to its sliced, or “slab,” style.

    “There’ll be no banging on the grill,” Olivieri said.

    Other additions have appeared. Two years ago, Pat’s started to offer chicken cheesesteaks and Cooper Sharp cheese — the darling of the new-gen shops. Pat’s still offers American, but Olivieri said he plans to phase it out. “It’s kind of redundant,” he said.

    The shop has tweaked things before.

    In the late 1970s, Olivieri said, he and his mother, Ritamarie, began offering mushrooms and peppers after hearing customers ask for them. His father didn’t notice at first.

    “He was looking at one of the invoices and said, ‘When the hell did we start selling mushrooms and peppers?’” Olivieri recalled. “I said, ‘Three weeks ago, Dad.’ He goes, ‘Oh, are they selling?’ I said, ‘Yes.’”

    They stayed.

    Still, Olivieri sets some boundaries. “I draw the line at pepperoni,” he said.

  • I’m a food reporter who’s fasting for Ramadan. Here’s my guide to observing and celebrating in Philadelphia

    I’m a food reporter who’s fasting for Ramadan. Here’s my guide to observing and celebrating in Philadelphia

    Every year, Ramadan seems to catch me by surprise. Maybe it’s because the month-long holiday’s start date fluctuates 10 to 12 days following the lunar calendar. Or maybe it’s my disbelief that another year has come and gone. No matter the reason, Ramadan always comes back around when I need it the most.

    For many Muslims, the holy month is one of spiritual renewal. It’s a month where we get to practice patience, abstinence, gratitude, and charity. This year, the month of observance runs from the evening of Feb. 17 to March 19, which means no food and drink — yes, even water — for about 12 to 14 hours for 30 days.

    The key is good food and community before and after fasting. And in Philadelphia, that’s easy to find.

    Here’s my guide to observing and celebrating Ramadan in the city I call home.

    Falafel’s at Cilantro.

    What does it mean to fast for Ramadan?

    My day begins at 4 a.m. with suhoor, the meal that begins the fast. Typically, I roll out of bed and grab the first thing I can eat (a bowl of Cinnamon Toast Crunch, most days) and chug half a liter of water. Once the athan, or call to prayer, chimes on my phone close to 5:40 a.m., I abstain from eating and drinking until after the sun goes down.

    After sunset, I break my fast with a date — a spiritual tradition rooted in teaching by the Prophet Muhammed — then dinner and lots of water.

    Growing up, this end-of-fast meal, iftar, started with a quick snack that was followed by prayer and dinner. Now as an adult, I’m making my own traditions and breaking my fast all in one go, then praying afterward.

    Muhammad Williams and Nyeem P. eat the iftar meal at Masjidullah in Philadelphia in March 2024. Ramadan is observed by Muslims with a month of fasting. The fast is broken each day with a nightly feast, called iftar.

    Where can you celebrate in community in Philadelphia?

    This year, I’m meal-prepping to save money, making jars of oatmeal and smoothies to start my fast and keep me full and stocking frozen marinated meats to pull out and cook before the athan signals the end of the fast.

    But there are days when walking into the kitchen, let alone cooking, feels impossible. Thankfully, Philadelphia has a range of halal dining options I can rely on — I’m ordering hot chicken sandwiches or falafels for a quick solution.

    Philly’s Muslim-owned restaurants are also celebrating with holiday buffets — think chicken mandi and maqluba at Alamodak or chicken briyani and goat korma at Wah Gi Wah — and special additions, like soups, samosas, and dates.

    There are 24-hour establishments to gather with friends for suhoor — consider Plov House in the Northeast for fried meaty turnovers and sweet crepes or Liberty Bell Diner for pancakes, omelets, and waffles around the clock.

    Tables filled up around 3 a.m. at the 24-hour Plov House, where diners shared hot teas alongside plates of manti and shurpa soup.

    But they are not the only ones offering spreads of delicious foods to break fast in community.

    When I moved to Philadelphia, iftars hosted by mosques were my North Star for finding community. I discovered a blend of Philly natives and immigrants from the city’s Muslim diaspora, from Afghanistan to Uzbekistan, breaking fast together at mosques, kitchen tables, and 24-hour diners across the city. Ramadan isn’t complete without a mosque iftar.

    You could also shake things up and embark on an all-night food crawl — a ritual that’s been a highlight of my Ramadan calendar for four years now. Each year, my friends and I travel to New York City for one night during the holiday month, exploring the city’s late-night food scene from iftar to suhoor.

    Last year, I realized that it was possible to crawl in Philadelphia, too, even if Philly has only a few establishments open past midnight and a handful of 24-hour diners left. But, as we found out, Ramadan brings a different kind of energy to the night.

    What to do if you get invited to an iftar?

    I’m a social butterfly, so hosting iftars is something I’m quite good at. I love gathering my community to yap and munch. (Pro-tip: Take it easy and host a potluck — unless you’re insanely talented like my mom, who can still whip up a spread of perfect dishes for over 30 people while fasting.)

    Gulab jamun and gajar ka halwa on a plate.
    Gulab jamun and gajar ka halwa are favorites for the holiday.

    One question I hear from my lovely non-Muslim guests: What do I do if I get invited to an iftar? The answer is simple. Eat, a lot. The joy of Ramadan hosting is spending time with loved ones over good food. Seeing my guests enjoy food and company makes the day’s fast worth it.

    If it’s a potluck, bring a dish you love to share. That’s what my very cool friend Kelsey McKinney did for an iftar I hosted last year. (Yes, I was fangirling that Philly’s very own gossip queen came to my potluck!) A competitor on The Not-So-Great Defector Bake Off, McKinney baked a spiral pastry that looked like the sun and tasted like herby olives in buttery, flaky puff pastry.

    “I could have rolled up with like a bag of delicious pistachios, and it would have been fine,” McKinney wrote. “But the bar for myself is so high! I wanted to bring something celebratory to the Hot Girl Iftar!”

    Just remember: Don’t bring alcohol, and use halal ingredients.

    And for any kitchen-shy non-cooks, you can’t go wrong ordering a platter of viral crispy shawarma sandwiches from the TikTok famous Falafel Time or an assortment of laddoos, gajar ka halwa, and gulab jamun from Philly’s many mithai (South Asian sweets) shops.

  • Looking for gluten-free baked goods on the Main Line? Flakely is open for business in Bryn Mawr.

    Looking for gluten-free baked goods on the Main Line? Flakely is open for business in Bryn Mawr.

    Gluten-free bakery Flakely has opened its doors in Bryn Mawr, bringing its signature pastries to the Main Line after five years of doing business out of a commercial kitchen in Manayunk. The cross-river move marks a major expansion for Flakely, which, for years, has sold most of its pastries in a frozen take-and-bake form because of space constraints.

    Now, Flakely is giving Main Line customers a rare opportunity to buy fresh gluten-free baked goods, namely its acclaimed croissants, which are a notoriously difficult item to make without gluten.

    Lila Colello owner of Flakely a gluten free bakery. She is rolling a plain croissant at her new location on Lancaster Avenue, Bryn Mawr, PA, Friday, Feb. 13, 2026.

    Flakely’s new Bryn Mawr headquarters is located at 1007 W. Lancaster Ave. in the former Grand Middle East hookah lounge (though one would never guess the storefront’s previous identity given all of the pastel pink decor that now adorns the walls).

    On the morning of Flakely’s soft opening last week, bakery staff bustled around the open concept kitchen. A glass display case of treats, including sweet and savory croissants and elegantly decorated cupcakes, shimmered in the early morning light.

    The move to the Main Line is “a homecoming” of sorts for owner Lila Colello, who grew up in Ardmore and attended the Shipley School. Colello worked her way up in Philadelphia’s dessert world, staging at the Ritz Carlton and serving as a pastry chef at Wolfgang Puck Catering. When she was diagnosed with celiac disease, an inflammatory autoimmune disorder triggered by eating gluten, in 2010, she feared her days in the pastry world were numbered.

    But instead, Colello mastered the art of the gluten-free pastry. She started Flakely in 2017 as a wholesale operation and moved into the commercial kitchen in Manayunk in 2021.

    Flakely was voted one of the best gluten-free bakeries in the country in 2024 by USA Today, and Inquirer restaurant critic Craig Laban said Colello had “found the secret” to making laminated pastry, like croissants.

    The Manayunk kitchen helped put Flakely on the map, but it also constrained Colello. Because there was so little foot traffic, Flakley couldn’t make fresh goods for fear of having to throw out large quantities at the end of the day.

    A box of gluten free pastries from Flakely, Lancaster Avenue, Bryn Mawr, PA, Friday, Feb. 13, 2026. Clockwise, Heart Shaped Twix, Plain Croissant and Vanilla Cupcake with Raspberry Curd and Whipped Honey Lemon Mascarpone Buttercream.

    Colello’s new storefront has given her the space to hire a larger staff, expand her fresh pastry offerings, and give patrons a true bakery experience.

    “I don’t know another place, maybe outside of New York, that has gluten-free croissants that you can even have fresh,” Colello said.

    “It’s a totally different experience,” she added.

    Demand for gluten-free goods is high in Lower Merion, Colello said. Many Main Line patrons used to make the trek to Manayunk to buy Colello’s take-and-bake goods and are happy to have a gluten-free option closer to home.

    Flakely joins a small contingent of gluten-free bakeries in the Philly suburbs, including The Happy Mixer, which has locations in Wayne, Chalfont, and Newtown, and Laine’s Gluten Free Bakery in Berwyn.

    Colello said Flakely is still figuring out its hours, but she plans to be open from 10 a.m. to 3 p.m., Tuesday through Friday, and from 10 a.m. to 2 p.m. on Saturday. For more information, you can visit Flakely’s Facebook or Instagram, where Colello will post weekly hours and menus.

    This suburban content is produced with support from the Leslie Miller and Richard Worley Foundation and The Lenfest Institute for Journalism. Editorial content is created independently of the project donors. Gifts to support The Inquirer’s high-impact journalism can be made at inquirer.com/donate. A list of Lenfest Institute donors can be found at lenfestinstitute.org/supporters.

  • At Old City’s latest restaurant, a South Philly restaurant couple updates their red-sauce memories

    At Old City’s latest restaurant, a South Philly restaurant couple updates their red-sauce memories

    Piccolina is the newest entry from restaurateurs Michael and Jeniphur Pasquarello, and it may also be their most personal.

    The Italian restaurant opened Monday inside the Society Hill Hotel at Third and Chestnut Streets, occupying a compact spot that was originally an oyster bar in 1830. The corner restaurant is anchored by the big-bellied, handmade brick Marra Forni pizza oven installed by the hotel’s owners, who closed their own restaurant in the space in December. At night, the bar glows against warm brick and plaster, giving the room a sense of intimacy.

    Guests dining in and at the bar at Piccolina in Philadelphia, Pa., on Friday, Feb. 13, 2026. .
    Michael and Jeniphur Pasquarello at their restaurant Piccolina in Philadelphia, Pa., on Friday, Feb. 13, 2026.

    For the Pasquarellos — whose restaurant history dates to 2003, when they opened their first Cafe Lift bruncherie in Callowhill — Piccolina marks a shift in focus. Over the years, the couple added a Cafe Lift in Haddonfield and moved the original location to 12th and Spring Garden (after closing a short-lived branch in Narberth), and opened the nearby concepts Prohibition Taproom (corner bar) and La Chinesca (Mexican). They also had a six-year run of the wood-fired pizzeria Bufad, and a decade in Fishtown with the beef-, then fish-centered Kensington Quarters.

    Piccolina is a return to the Pasquarellos’ South Philadelphia roots: He grew up near Chadwick and Shunk Streets, and she grew up two blocks away, at 17th and Ritner. Her grandparents, the Bernardinis, ran Bruno’s luncheonette — later Brunic’s. (Brunic’s lives on, under different owners.)

    Chef Alex Vazquez working during service at Piccolina in Philadelphia, Pa., on Friday, Feb. 13, 2026.

    “It’s tapping into memory and the feeling of where it all came from,” Michael Pasquarello said. But although the menu includes flavors they grew up with, Piccolina is not a South Philly red-gravy house. “We took all of that and then we let Alex put it through his filter.”

    Alex is chef Alex Vazquez, whose resumé includes Vernick Food & Drink and Friday Saturday Sunday, where he rose over a five-year run from garde manger to sous chef.

    At Piccolina, Vazquez is turning out traditional pastas like bucatini amatriciana and malfadine al limone. Stracciatella is folded into the campanelle vodka just before plating, giving the sauce a loose, creamy pull rather than a heavy coat, Michael said. There’s oxtail lasagna, too, built with just three layers of fresh pasta — a technique Pasquarello traces back to Kensington Quarters.

    The Malfadine Al Limone at Piccolina in Philadelphia, Pa., on Friday, Feb. 13, 2026.
    The Oxtail lasagna at Piccolina in Philadelphia, Pa., on Friday, Feb. 13, 2026.

    “We used to do these thin lasagnas because we wanted crispy edges,” Michael said. “Alex loved that idea. So we do braised oxtail, a really rich tomato sauce, drizzle Alfredo through it, then fire it in the brick oven so you get those crisp edges.”

    Vazquez’s Neapolitan pizzas are sturdy-crusted, all the better to keep up with a load of toppings. Inspired by Bufad, there’s a sausage pie finished with béchamel, broccoli rabe, and shaved pecorino, as well as a mushroom pizza that had developed a following before the restaurant closed at the end of 2018.

    The Sausage Pizza at Piccolina in Philadelphia, Pa., on Friday, Feb. 13, 2026.

    The larger plates push the “memory through a chef’s lens” idea most clearly, Michael said. The half-chicken marsala starts with dry-aged birds that are brined, air-dried, and cooked, then finished with a deep marsala sauce and hearth-fired mushrooms.

    “I remember my mom making chicken Marsala for us,” he said. “So the idea was, what does that look like when you take it [more] seriously?”

    The pork Milanese follows a similar logic. Vazquez brines the pork for 24 hours with coriander, fennel, garlic, and peppercorns before breading it in panko and frying it crisp. It’s served with a hearty crock of escarole and beans — a dish Michael describes as almost universal in South Philadelphia kitchens. “That dish is home to me,” he said.

    “I love red-sauce places,” Vazquez said. “It’s so Philly. I just wanted to put my spin on what I want to eat — a red-sauce, pizza, pasta place that’s a little nicer.”

    Piccolina serves dinner daily, with lunch and brunch expanding the menu into panini, egg dishes, and sweets like maritozzi French toast stuffed with mascarpone whip. The full bar includes six beers on draft, negroni and other cocktails, and an Italian-only wine list.

    A chocolate cake at Piccolina in Philadelphia, Pa., on Friday, Feb. 13, 2026. .

    Piccolina, 301 Chestnut St., 267-761-4120, piccolinaphl.com. Hours: 5 p.m. to 1 a.m. for dinner. Lunch (noon to 4 p.m. Monday to Friday) starts Feb. 17 and weekend brunch (11 a.m. to 4 p.m.) starts Feb. 21.

  • Why three Philly bars serve this rare Portuguese spirit

    Why three Philly bars serve this rare Portuguese spirit

    During a recent snowstorm, Philly bar owner Chris Fetfatzes dashed around the bustling bar at Sonny’s Cocktail Joint, delivering platters of burgers and fries alongside 1-ounce pours of house-made liqueurs served in tiny, cut-crystal glasses.

    One liqueur in particular glowed ruby red, and a sip showed that it had a careful balance of sweetness and tang, its fruitiness cutting through the richness of Sonny’s cracker-thin pizzas. It served as both a pick-me-up and a digestif on a bitter-cold day.

    A spread of menu items at Grace & Proper with Portuguese influences: piri piri buffalo chicken dip, a bifana, pasteis de nata, gigantes, and the pink street cocktail.

    This sunny spirit was a classic sour cherry Portuguese liqueur called ginjinha (“zhin-ZHEEN-yah”). In its home country, you can drink it at the sidewalk-facing counters of historic, pocket-sized stores scattered throughout Lisbon. In the Philly area, you’ll be hard-pressed to find it at most establishments — except for the bars owned and operated by Fetfatzes’ Happy Monday Hospitality: Sonny’s on South Street, Grace & Proper in Bella Vista, and WineDive in Rittenhouse.

    The restaurants also make their own green alpine liqueur, chocolate liqueur, coffee liqueur, falernum, fernet, Swedish punsch, and pumpkin tequila, with more to come. (As with ginjinha and house-made amari and vermouth, these all involve steeping botanicals and produce in alcohol, not distilling fresh spirits.)

    But the ginjinha is near and dear to Fetfatzes’ heart. The 44-year-old South Philadelphia native is a first-generation American whose mother was Portuguese and father was Greek, and the delicate glasses of liqueur served in his restaurant group’s establishments are part of a quiet legacy of Portuguese immigration to Northeast Philly.

    Picking morello cherries in Philly.

    Happy Monday’s ginjinha contains the DNA of Fetfatzes’ original batch, made in 2023 from the fruit of a morello cherry tree that a Portuguese friend planted as a sapling in the Northeast after migrating to the U.S. Fetfatzes and his team harvested 20 gallons of cherries from the tree, grown specifically for ginjinha, in 2023. The fruit was macerated with sugar in a blend of young, unaged brandy and Portuguese red wine for several days, with the occasional agitation to redistribute the cherries.

    “It’s [somewhat] like a sangria, as it is a wine-based product,” said Fetfatzes, though it is much sweeter and stronger than typical, easy-drinking Spanish sangria.

    The ginjinha recipe was developed through trial and error by Fetfatzes and his beverage director, Scott Rodrigue, who is also of Portuguese descent. “We got a base, messed around with it and branched out to make it our own,” Fetfatzes said. The sour cherry liqueur conjures up the big family parties he partakes in every year when taking his own family back to his mother’s home country.

    Washing freshly picked morello cherries grown in Philly.

    After landing on a base recipe, subsequent batches of ginjinha — made every three weeks for Happy Monday’s bars — have used flash-frozen cherries sourced from wherever it’s cherry season, whether it’s California, Portugal, Central Europe, or the Middle East.

    Fetfatzes and his staff employ the solera method of fractional blending, which is also used to make Champagne and fortified wines like sherry. The 2023 batch has become a “mother” for all of Fetfatzes’ ensuing batches, “like a starter yeast for sourdough,” he explained.

    Sorting morello cherries.

    “Like the Italians, we’re peasants living off the land,” said Fetfatzes, whose own mother followed a similar migration path to that of the original batch’s tree. “My mom’s village town was Vergada in the Mozules. She came over solo as a seamstress in 1974.”

    The ginjinha is popular at Sonny’s, where several customers who’ve traveled to Portugal like to order it, but it is perhaps best enjoyed at Grace and Proper, where there’s a rotation of homesick Portuguese regulars. They come in for the tiny pours of ginjinha, or have it shaken up with vodka and fresh lime juice for a cocktail called the “Pink Street” ($12), a Portuguese interpretation of a cosmopolitan, along with a bifana sandwich ($7) — one of the best sandwich deals in town — consisting of pork marinated with white wine, garlic, and paprika, and soaking through crusty Portuguese bread.

    The ginjinha’a sweetness balances out the sandwich’s salt-kissed meatiness. The flavors, twisted together, balance one another. “Ginjinha has got this pomegranate-like tart-sweet punch that cuts through the garlicky richness of our bifana. It resets your palate, jiving with the bifana’s piri-piri heat and bite of mustard,” said Fetfatzes.

    Sonny’s Cocktail Joint, 1508 South St., sonnyscocktailjoint.com; Grace & Proper, 941 S. Eighth St., graceandproper.com; WineDive, 1534 Sansom St., instagram.com/winedivephilly

  • After 50 years devoted to a Logan Square landmark, Cherry Street Tavern’s owners have decided it’s time to sell

    After 50 years devoted to a Logan Square landmark, Cherry Street Tavern’s owners have decided it’s time to sell

    In 1976, when Bill Loughery was a rookie bartender at Cherry Street Tavern, the old-world saloon seemed as abandoned as the neighborhood around it. Back then, the streets around 22nd and Cherry in Logan Square were littered with abandoned warehouses, rusting textile mills, and crumbling body shops.

    First operated as a bar around 1902 and surviving Prohibition as a barbershop — at least one where regulars swilled hooch in the back room — the tavern had retained much of its bygone charms into the ’70s. It had an elaborately carved mahogany backbar, vast beveled bar mirrors, pearly white tiled floors, and an old-timey phone booth. Even the tiled water trough running the length of the floor under the bar — a no longer operational relic from the barroom’s pre-World War II days designated for fedora-sporting patrons to spit tobacco juice and relieve themselves — had survived the decades.

    But like the neighborhood, business had faded.

    Bill Loughery, then 24, and his younger brother, Bob, had scored the bartending gigs from their former coach and mentor, legendary La Salle High School football coach John “Tex” Flannery, who purchased the bar in the early 1970s. Serving 25-cent Schaefers, rocking their favorite Grateful Dead tunes, and warmly greeting the newbies filling the barstools, the Lougherys brought life to Cherry Street Tavern, eventually buying it from Flannery in 1990.

    Bill Loughery, co-owner of Cherry Street Tavern, inside his bar in Philadelphia on Friday, Dec. 19, 2025.

    While burnishing its old-world grace, they had transformed the timeworn taproom into a thriving, in-the-know spot for eating and drinking, with a diverse, dedicated, and colorful cast of regulars from all over. Everyone from construction workers and electricians to lawyers and bankers to art students and professors came to the bar — even rock icons like Jimi Hendrix, who, as the legend goes, knocked on the side door wearing a cape in 1968 after playing a show at the original Electric Factory, just blocks away; he palmed the bartender $100 for a case of Bud and a bottle of Jack Daniels. There were also visiting sports legends like Larry Bird, who would drink at Cherry Street with his staff when he came through town as a coach in the 1990s and 2000s.

    “He’d say, ‘Billy, let me know when you’re closing that kitchen,’” Bill Loughery remembers. “And then he would go back to the Four Seasons with bags of roast beef and roast pork.”

    And always, there were Bill and Bob Loughery, either toiling in the tavern’s tiny kitchen before dawn to prepare steaming cauldrons of Irish potato soup and huge slabs of beef for the bar’s signature sandwiches, or working the wood until closing.

    The outside of Cherry Street Tavern in Philadelphia on Friday, Dec. 19, 2025.

    After 50 years devoted to a tavern that always felt more like a labor of love — and bearing witness to the change all around it — Bill and Bob Loughery have decided it’s time.

    “Time to take off the apron,” said Bill Loughery, taking a quick break on a recent afternoon to sit in the soft sunlight slipping through Cherry Street’s bottle-height barroom windows. “It’s just time.”

    History, for sale

    It’s been time for a few years, but the Lougherys — wanting to preserve the understated elegance and identity of the shot-and-a-beer saloon, especially after revitalizing the bar once again as a popular meeting spot for locals after COVID-era restrictions dried up lunchtime and commuter crowds — have never officially listed the tavern and its upstairs apartment for sale. They began whispering to friends and regulars about selling around 2024.

    “People were always asking us to let them know when we were ready,” Bill Loughery said.

    After months of talks with prospective purchasers, the Lougherys are now in talks with a buyer who they say is interested in expanding the bar’s kitchen and making other renovations.

    The Lougherys’ efforts to find a buyer committed to keeping the spirit of the bar alive have eased the worries of regulars old and new, and loyal staff.

    Kira Baldwin, 27, chats and makes drinks for folks at Cherry Street Tavern.

    “There’s just something sacred about the place,” said Kira Baldwin, 27, of Ardmore, who tends bar at Cherry Street Tavern, along with her brother, Jack, 24, and her mother, Juanita Santoni, with whom she sometimes shares a shift.

    For Baldwin, it’s personal. As a child, she cherished special occasions when her mother allowed her to visit the bar. (Santoni has worked nights and weekends at Cherry Street Tavern since 1991, when she was a part-time child life therapist at CHOP.) On those nights, Baldwin would do her homework in the quiet of the ancient phone booth and swing from the brass dining rails. At the annual Christmas parties, when Bill Loughery hired Moore College of Art & Design students to paint the windows for the holidays, she and her brother received gifts from a regular dressed up as Santa.

    Now, she watches new regulars fall in love with a bar she’s been coming to since “the womb.”

    “People treat it with reverence,” she said. “When they come in, they understand it completely. They have a deep and profound respect for the place.”

    Prohibition, the food, and the regulars

    Little is known about Cherry Street’s earliest days, but by Prohibition, it was known as Dever’s, operated by John “Jack” Dever, a dapper barman who lived above the tavern with his wife and two children, and whose father, Joseph, had run it before him. (Like Flannery and the Lougherys after him, Dever happened to be a La Salle High alum.)

    The barbershop speakeasy had been Jack Dever’s idea, said his grandson, Michael Dever.

    Before it became Cherry Street Tavern, John “Jack Dever (left) operated the tavern for years, living upstairs with his family, and eventually dying behind the bar.

    “The story always went that, when Prohibition came about, he closed the front door and opened the back door,” said Dever. “It became dangerous. The story was that you were either buying from the mob or dirty politicians.”

    Dever reopened the bar after Prohibition, sponsoring a bar baseball team. But dangers persisted. In 1940, two robbers broke into the bar while Dever and his family slept upstairs, briefly making off with 25 quarts of high-quality whiskey before their bulging bag of booze crashed to the pavement. Nearby patrolmen ran to the scene, “their noses guiding them unerringly as the liquor spilled into the gutter,” The Inquirer reported.

    Dever, who soon moved his family out of the upstairs apartment, ran Cherry Street until 1967, when he died of a heart attack behind the bar, according to granddaughter Maureen Ginley. At first, customers assumed her grandfather had just stepped down a hatch behind the bar, leading to a liquor cellar.

    “But he didn’t,” she said.

    After keeping the bar afloat for five years, Dever’s widow, Mary, sold the bar to Flannery. A local high school football legend who coached at La Salle for nearly 30 years, Flannery operated a no-frills, old-school establishment, refusing to allow a jukebox. Under Tex, the tavern’s old-world grace peeked out from behind a dusty veneer and faded Venetian blinds.

    Kevin Sanders, of Quakertown, Pa., first time at the bar, sharing a story with friends as they enjoy drinks at Cherry Street Tavern in Philadelphia on Friday, Dec. 19, 2025.

    A 1981 Daily News article described the bar “as cave-dark, cave-cool, cave-quiet.”

    “Let’s face it, a guy comes in here, he wants to drink,” the article quoted Flannery.

    For a while, it was just the old-timers, said Bill Loughery.

    “We had the senior citizens from the neighborhood who started drinking right in the morning and went home before lunchtime,” he remembered.

    One Friday during Lent in 1977, Flannery summoned the brothers to a sit-down fish cake dinner and laid it out straight. “He said, ‘Listen, the future of the bar business isn’t 25-cent beers,’” remembers Bill Loughery. “‘You got to come up with a food angle.’”

    With the help of a regular, Bill and Bob Loughery introduced the tavern’s signature hot roast beef and roast pork sandwiches, chili, and daily soups.

    A roast beef sandwich at Cherry Street Tavern in Philadelphia on Friday, Dec. 19, 2025.

    By the 1980s, when condos and townhomes and office buildings and new life began to fill the neighborhood, the Lougherys were ready.

    Soon, the expanded back room was packed at lunch and the stools were filled with regulars who Bill Loughery blessed with nicknames: Happy Bob and Sleeping Charlie, Big Tom and Buddy Bud, Catfish and Canadian John (who eventually became American John). Joe Watson — a beloved old-timer who lived upstairs, and became a “patron saint” to the bar, said Bill Loughery — took a busload of regulars to a Phillies game for his 89th birthday. There were St. Patrick’s parties and fishing trips and softball teams and marriages and births and deaths. It was their “Cheers,” one regular said.

    “What’s Cheers?” Bill Loughery would ask, unironically.

    It was Bill and Bob who brought everyone back, said Frank Oldt, 81, who has been a Cherry Street regular since the days of Tex.

    “They just made it such an easy place to be,” he said.

    It’s bittersweet, said Santoni, who remembers how the bar regulars threw her not one — but two — baby showers when she was pregnant with Kira. She has been trying to get Bill and Bob Loughery to slow down for years. But she understands the special pull of the place.

    “It gets in your bones,” she said.

    Last call

    It all took a toll on Bill Loughery’s bones, who still works 12-hour shifts, splitting days and nights with his brother. Bill’s back is hunched from those endless hours in the kitchen. He doesn’t want to become the second person to die behind the bar at Cherry Street. Sitting down, he flipped through photo albums from the bar’s heyday. They’ll be the last things he takes with him when he leaves, he said.

    “It’s like the Old and New Testament,” Bill Loughery said, opening a near-to-bursting photo album.

    For a few minutes, he allowed himself to recall the faces and the nicknames and the good times.

    “So many nice people,” he said.

    Then, he closed the book and went back to work.

  • South Philly’s newest bakery is rolling out fresh-made soft pretzels

    South Philly’s newest bakery is rolling out fresh-made soft pretzels

    Philadelphia’s German roots run deep, and the beer halls and bakeries that generations of families started here have left a stamp on the city.

    As such, Philly is also a pretzel town, Jim Mueller says. While he was growing up in Northeast Philadelphia in the late 1990s, soft-pretzel bakeries dotted neighborhoods across the city. He and his family bought pretzels from the now-closed Ben Franklin Pretzels on Kensington Avenue near Ontario as well as Federal Pretzel Baking Co. at Seventh and Federal.

    Jim Mueller with pretzels at Pretzel Day Pretzels.

    Five years ago, Mueller was working as a UX designer and was craving a fix. “It kind of hit me that there were no pretzels to be gotten that weren’t straight from the [Philly] Pretzel Factory,” Mueller said of the ubiquitous Bensalem-based franchise. “I wanted to make them the way I remembered them tasting: buttery, rich, and flavorful.”

    Mueller began studying recipes, and he and his wife, Annie, started a side project called Pretzel Day Pretzels. They began doing pop-ups and deliveries.

    Jim Mueller pulls pretzels with long hots and provolone from the oven at Pretzel Day Pretzels.

    On Saturday, Pretzel Day Pretzels went the brick-and-mortar route at Fifth and Dickinson Streets in South Philadelphia, opening at the former Milk & Sugar space with a simple setup: takeout only and morning-to-early-afternoon hours.

    Mueller rolls and bakes standard-issue soft pretzels, but his specialties are stuffed pretzels and German varieties that you don’t really see around here, particularly Swabian pretzels.

    Jim Mueller stuffs pretzels with long hots and provolone at Pretzel Day Pretzels.
    Pretzels are tossed with cinnamon sugar at Pretzel Day Pretzels.

    “It’s a little different from a Bavarian,” Mueller said. “Bavarians are what most people are familiar with — thick all around. Swabians have a big belly and skinny arms, and the arms get a little crunch to them. You can split the belly and stuff them. You can do more with them than a regular pretzel, and it opens up a lot of possibilities to experiment.”

    Stuffing is where Pretzel Day Pretzels leans hardest into variety. The most popular option is the long hot-provolone pretzel, with other offerings including chili pretzels, pizza pretzels, bialys, cinnamon-sugar pretzels, and, on some days, pretzel dogs and Bavarian cheese logs. The lineup will shift slightly week to week, Mueller said, “but we’ll always have the core stuff.”

    Merch on display at Pretzel Day Pretzels.

    Saturday’s opening was low-key, with small giveaways such as heart-shaped pretzels and tote bags. The shop will offer coloring pages for kids that can be redeemed for a free pretzel.

    “I just want it to be a pretzel shop for everyone,” Mueller said. “I don’t want it to feel high-end or bougie — just a neighborhood pretzel shop.”

    As he sees it, Pretzel Day is meant to feel less like a concept and more like a missing piece put back into place.

    “You always hear that Philadelphia’s a pretzel town,” he said. “But then you think — where are all the pretzel shops? I never thought I’d open one when I started doing this, but here we are.”

    Pretzel Day Pretzels, 1501 S. Fifth St., instagram.com/pretzeldaypretzels. Hours: 8 a.m. to 3 p.m. Wednesday through Saturday, and 8 a.m. to 1 p.m. Sunday.

    Pretzels from the oven at Pretzel Day Pretzels on Feb. 12, 2026.