Tasting Tours
Philly Cooks Tasting Tours On Sale Now
Second Batch of Tours: Monday, February 16th
Midtown Village Tour
First stop, 5:30-6:30: Nomad Roman.
Learn about the expert techinques and high-quality ingredients that make Nomad’s pizza so great (and the reason they landed a spot on Philly Mag’s 50 Best Restaurants list); sample a variety of pies and appetizers made from local ingredients with drinks to match.
Second stop, 6:30-7:30: Upstairs at Barbuzzo.
Spend time in this this beautiful new teaching kitchen and event space above Barbuzzo (another one of our 50 Best Restaurants). Sip on vintage punch from the soon-to-open Bud & Marilyn’s, enjoy braised short rib with pan-seared gnocchi, and hand dip Marcie Blaine chocolates with chef Marcie Turney.
Third stop, 7:30-8:30: Indeblue.
Sit down to a family-style feast of naan, lamb, tikka makhani, and cinnamon ice cream at this 50 Best Restaurants Indian eatery. Choose from a selection of drinks, and listen as the chef does a primer on Indian spices.
East Passyunk Tour
First stop, 5:30-6:30: Laurel.
Score a coveted seat at this popular restaurant from Top Chef winner Nick Elmi (and the #1 restaurant on our 50 Best Restaurants list). Nick will demo and serve his fresh ricotta gnocchi with pancetta and sourdough; wines to match.
Second stop, 6:30-7:30: Townsend.
(#7 on our 50 Best Restaurants list.) Chef Townsend and GM Lauren will discuss how they collaborate to pair food and wine. For dinner, enjoy roasted organic chicken with leg galantine, speck, sultanas, walnuts, baby turnips and rosemary aigre-doux and sip a limited-release Rioja wine.
Third stop, 7:30-8:30: Brigantessa.
Enjoy the delicious pizzas and appetizers from newcomer Brigantessa (from the people behind Le Virtu) as they are pulled right out of the oven alongside perfectly matched beers. The chef will walk guests through the pizza-making process from perfecting the dough to the super hot oven.
Rittenhouse Tour
First stop, 5:30-6:30: Abe Fisher.
Hear about the history and flavors behind all of Abe Fisher’s dishes at this first stop. The chef will demo borscht tartar and serve it up alongside the Abe Fisher cocktail.
Second stop, 6:30-7:30: Il Pittore.
Get cozy around the bar of this classy Italian eatery, which is on this year’s 50 Best Restaurants list. Chef Painter will discuss the process of making traditional house-made pastas. Enjoy a family-style meal of those pastas, as well as braised meats and wines perfectly paired by Il Pittore’s beverage director.
Third stop, 7:30-8:30: Gran Caffe L’Aquila.
This stunning new Rittenhouse eatery has classic Italian food, wine, and award-winning sweets. Learn all about the gelato making process from World Cup Gelato chef Stefano Biasini, and sample the amazing goods alongside dessert wines picked by owner Riccardo Longo.
First Batch of Tours: Tuesday, February 17th
Old City Tour
First stop, 5:30-6:30: Capofitto.
Warm up in this new pizzeria from the people behind Capogiro. Get a sampling of pizzas, a primer on how to make a gourmet pie from owner Stephanie, and a classic Italian cocktail.
Second stop, 6:30-7:30: High Street on Market.
Chef Eli Kulp and owner Ellen Yin will serve the famous breads, pastas and meats that have put High Street on the map. Wine pairings to match.
Third stop, 7:30-8:30: La Peg.
Head to the private loft of this casual French eatery from chef Peter Woolsey. He’ll do a primer and history on French pastries, and then serve his fantastic desserts to the group. Wine to match.
Center City Tour
First stop, 5:30-6:30: Juniper Commons.
Head to the private kitchen for an assortment of appetizers from the menu of Kevin Sbraga’s newest eatery, while enjoying a gin and tonic tasting.
Second stop, 6:30-7:30: Sbraga.
Continue the Sbraga tour at the Top Chef’s eponymous eatery. Have a pasta course and expertly chosen wines to match.
Third stop, 7:30-8:30: Pub & Kitchen.
Beat the crowds at this popular bar by grabbing a table in the upstairs private space. The chef will explain the best cooking techniques for large cuts of meat, present a whole smoked pork shoulder, do a demo on cutting it, and serve it with house made sauces for you to make-your-own sandwiches. Plus, sweets and beer.
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