Jim's Steaks reopens Wednesday in South Philadelphia nearly 2 years after devastating fire CBS Philadelphia

Table Of Content

• RESTAURANT & BAR
• The Arthur J
• Top Things to Do with Kids in Philadelphia
• Iconic Philly cheesesteak shop set to reopen after devastating fire
• Jim's Steaks reopens 2 years after fire to serve iconic cheesesteaks
• Jim's Steaks reopens Wednesday in South Philadelphia nearly 2 years after devastating fire
• Latino-Owned Restaurants to Check Out in Philadelphia

A little over 10 years ago, Chi Spacca became LA’s first meat-curing facility to be certified by the Department of Public Health. This Italian restaurant specializes in bistecca Fiorentina, a 50-ounce dry-aged prime porterhouse. For those intimidated by that massive size, there’s the crostata alla Fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. Spacca is an intimate space for those going all-out on the meats. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton.

RESTAURANT & BAR

Jim had, according to Gary, "that what-ever-it-is-that-can't-be-faked oozed from him. … One in ten thousand people is cut out for it. Next time you go into a restaurant, look for it, you'll get the gist." Fish on Fridays, lamb chops and chicken just about rounded out the spartan menu. The cocktails list canvassed more than 100 drinks, from side cars to stingers.

The Arthur J

How Jim's Steaks on South Street and Tequilas are bouncing back - The Philadelphia Inquirer

How Jim's Steaks on South Street and Tequilas are bouncing back.

Posted: Mon, 28 Aug 2023 07:00:00 GMT [source]

The upscale steakhouse has more of a fine-dining feel with dishes like Josper-grilled squid with Thai chile or lobster tortellini leading into dry-aged cuts that are butchered on the premises. The wines and cocktails are also exemplary, but the real differentiator at Gwen is the service. Chef David LeFevre’s midcentury modern steakhouse uses a white oak grill to deliver outstanding steaks in Manhattan Beach. The Arthur J steak menu falls into two primary categories — USDA prime and certified Angus — though one can also score a deluxe Japanese wagyu beef rib-eye cap. Every night features a nightly special, including a veal parmesan on Wednesdays and comforting beef stroganoff on Mondays.

Top Things to Do with Kids in Philadelphia

Always leave room for All Day Baby veteran pastry chef Thessa Diadem’s incredible-looking desserts. After he bought the building, he uncovered several authentic mosaics on the second floor designed by famous South Street artist Isaiah Zagar, who created Philadelphia's Magic Gardens just down the street. Head to the top floor of Eataly in Century City Terra and take a moment to observe the sprawling views with a whiff of smoky flavors emanating from the grill. Always take recommendations from Terra’s seasoned staff, but it’s best to start with burrata, grilled bread, and salads before moving on to grilled fish and meat skewers.

Our friendly atmosphere is a great place to mix business with pleasure, meet with friends and enjoy each other’s company. Our steaks reflect the highest degree of marbling for optimum tenderness, juiciness and flavor. Our dry-aging process further intensifies the texture and flavor before we create the final magnificent cut you’ll savor.

Jim's Steaks reopens 2 years after fire to serve iconic cheesesteaks

In Redondo Beach, this elegant steakhouse does beef exceedingly well with a wood-fried sear on the outside while maintaining a juicy, tender core. Chef Walter Nunez assembles a crowd-pleasing menu of clams casino, gnocchi with lobster, and lamb shank doused in rosemary. The main draw is an eight-ounce filet, bone-in tomahawk, but the wagyu flight showcasing two-ounce portions from the US, Australia, and Japan is equally great.

Diners could gaze at a garden (Hilda planted willow and birch trees), Terminal Tower and the river. The trout, by the way, was flown in weekly, and the steaks could be cut to size and customers charged by the weight of the meat. "The Indians had won the World Series in 1948. Smoking was in, steaks - no one heard about cholesterol and all that stuff. It was going pretty well. He got a couple of restaurant awards."

Ray Rockey, Hilda's nephew, was 3 when his mother died in Pittsburgh. He attended Benedictine High School, but his real-life classes were at the restaurant. The restaurant started in 1930 on West 9th Street but soon moved to the Flats to occupy the empty Lumberman's Club near Scranton and Carter roads in 1931. CLEVELAND, Ohio - The culinary scene in Cleveland, in the last 20 years, burgeoned and blossomed with no end in sight, creative eateries opening in all pockets of the city and surrounding burbs.

Jim’s Steaks reopens this week, embracing Isaiah Zagar’s former home

"He was tough sometimes, but he gave me a lot of stuff. He put me through college, bought me a car. He took care of his grandkids. While Ray may have liked people, he wasn't averse to litigation. In 1985, a television station aired a report about a Flats restaurant owner who had been shot and killed. The club was Diamond Jim's, but Jim's Steak House was shown. Ray Rockey sued and wound up with free on-air advertising, Gary writes.

Rockey, who claimed business had dropped 65% because of the closed bridge, posted signs all over the area, redirecting folks to the restaurant. But customers found other, newer, and easier-to-get-to places to dine. Hilda did it all, from operating a meat saw when needed to making sure the waitresses wore spotless white uniforms. (The uniforms weren't the only things that were white; the restaurant's want ads - as was common in the 1940s - routinely specified white women sought for waitress jobs.) She eagle-eyed the money coming in and out. At the time, there was a Coney Island restaurant in downtown Des Moines that wanted to expand, so Jim Frangos came on board and opened a location at Southridge Mall. This diversity makes for an excellent customer base for Jim’s Steaks, South Street’s premier cheesesteak shop.

Only the finest steakhouses in America take the time to delicately craft this mouth-watering masterpiece. That loft is a two-story shaft running through the third floor up to a skylight in the roof, all of it covered in broken tile mosaics. The Zagars had designed it to bring sunlight into the otherwise windowless space on the second floor. Instead of gutting Zagar’s building and renovating to match the Jim’s aesthetic, Silver decided to preserve the history of both buildings. He partnered with the nearby Magic Gardens to restore Isaiah Zagar’s wall mosaics and build new ones in the same style. Though Damon’s opened in 1937, it didn’t move to its current Brand Avenue location until 1980.

It took a virus to put the brakes on what some would call a saturated restaurant market.