What’s Cooking on 1060: Center City’s Most Anticipated Eating

By Hadas Kuznits

PHILADELPHIA, Pa. (CBS) —   Chef José Garces’ highly anticipated restaurant, Volvér, is getting ready to open at the Kimmel Center.  Patrons will need to go online to buy an advance ticket to get in — requesting not only a date and time for a dinner seating but also paying for the meal ahead of time.

The restaurant doesn’t open until April 16th, but Garces (top photo) says the bar will be open on Wednesday, April 9th.

“We have 50 varieties of champagne and sparkling wines,” he tells What’s Cooking, “along with a pretty tremendous wine list and the bites that we’re gonna be serving there.  There are small bites:  we’re doing caviar, tartars, great hams and charcuterie, and some delicious cheese.”

Hear the full “Volvér” interview (runs 7:01)…

”What’s

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What's Cooking on 1060

whats cooking border 375 Whats Cooking on 1060:  Center Citys Most Anticipated Eating.

The City of Hope‘s annual “Let Them Eat Cake” fundraiser takes place on Monday, April 7th, at the Doubletree Hotel, Broad and Locust Streets, in Philadelphia.   Harry Giordano, senior director of developement at City of Hope, describes it as a  “cake frenzy.”

“This is our tenth anniversary,” he says. “This is the big one!  It’s real exciting because it involved all the best pastry chefs in Philadelphia.  But it also involves all the best students, and we have celebrity  pastry chefs from the Food Network that come and judge.  It’s a very detailed event, and it’s so beautiful to see.”

(Harry Giordano of City of Hope.  Photo by Hadas Kuznits)

(Harry Giordano of City of Hope. Photo by Hadas Kuznits)

 

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Hear the full “Let Them Eat Cake Fundraiser” interview (runs 8:39)…

What's Cooking on 1060

whats cooking border 375 Whats Cooking on 1060:  Center Citys Most Anticipated Eating

“Bank and Bourbon,” the newly redesigned restaurant at Philadelphia’s Loews Hotel, 12th and Market Streets, opens April 9th.

Executive chef Thomas Harkins says the new restaurant was a complete overhaul.

“Before, we had a lot of marble. Now it’s a lot of soft wood overtones,” he says.  “We have a huge bourbon program. Our bar is beautiful. We craft and age our own bourbon, our own rye whiskey, our own corn liquor, and we have an amazing food menu, which is rustic-American-type fare.”

 

 

(Thomas Harkins, in Bank and Bourbon.  Photo by Hadas Kuznits)

(Thomas Harkins, in Bank and Bourbon. Photo by Hadas Kuznits)

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Hear the full “Bank and Bourbon” interview (runs 6:23)…

What's Cooking on 1060

whats cooking border 375 Whats Cooking on 1060:  Center Citys Most Anticipated Eating

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

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