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What’s Cooking on 1060: Great Food, Wine, and Liquor in South Philadelphia

(Christopher Lee, outside his "Sophia's" restaurant on Passyunk Avenue in South Philadelphia.  Credit: Hadas Kuznits)

(Christopher Lee, outside his “Sophia’s” restaurant on Passyunk Avenue in South Philadelphia. Credit: Hadas Kuznits)

Hadas Kuznits Hadas Kuznits
Hadas Kuznits has been as a news writer/reporter for KYW Newsradio...
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By Hadas Kuznits

PHILADELPHIA (CBS) — Sophia’s, at 1623 East Passyunk Avenue, opens to the public on Friday, December 28th.

“Our first-level dining is more of a lounge-bar, so it’s going to be more sharable, fun, whimsical bar dishes,” says chef-owner Christopher Lee (top photo).  “The upstairs is going to be a classic dining room, which is going to be our apps, entrées, and desserts.”

Hear the full “Sophia’s” interview in this CBS Philly podcast (runs 4:53)…

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whats cooking border 375 Whats Cooking on 1060:  Great Food, Wine, and Liquor in South Philadelphia

Up the block, at 1908 East Passyunk Avenue, Joan Verrotti has opened her Pollyodd (brand of lemoncellos — her spelling) store.  She’s a home brewer specializing in this certain type of fine liquor.

(Joan Verrotti holds a selection of her limoncello liqueurs.  Credit: Hadas Kuznits)

(Joan Verrotti holds a selection of her limoncello liqueurs. Credit: Hadas Kuznits)

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“I threw myself into lemoncello,” she tells KYW Newsradio.  “It was an old family Italian recipe, which I tweaked because the European people like that little sour taste and us people here in America, we love our sweet!”

Hear the full “Pollyodd” interview in this CBS Philly podcast (runs 4:06)…

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whats cooking border 375 Whats Cooking on 1060:  Great Food, Wine, and Liquor in South Philadelphia

Of course we can’t approach New Year’s Eve without talking about champagne, and Jill Weber of Jet Wine Bar (1525 South Street) helps you choose a bottle.

(Jill Weber, owner of Jet Wine Bar.  Credit: Hadas Kuznits)

(Jill Weber, owner of Jet Wine Bar. Credit: Hadas Kuznits)

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“So what we have in champagne or sparkling wine is the mousse,” she explains, “and that’s what you get on the top of the wine.  And that differs.  Some of them have very, very, very fine bubbles that kind of like pop-pop-pop-pop-pop-rocks in your mouth.  And some of them are big and they just go burst — they’re like fireworks.  And (your choice) depends on what you want.”

Hear the full Jill Weber champagne interview in this CBS Philly podcast (runs 7:37)…

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And for this week, that’s “What’s Cooking on 1060!”

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