Federal Donuts and Goldie Launch Center City Flagships


Plus: Dutch novelties (and dinner menu!), two No Libs openings, a zeppole pop-up, and more

Goldie and Federal Donuts open side by side in downtown. Photo courtesy of CookNSolo

Happy Monday everyone and welcome to the Foobooz Weekly News Round Up. I just have a few things for you this morning – most of which have to do with donuts, oddly enough – so let’s start with an update on Philadelphia’s most notable donut pushers, the kings and queens of the fried scene from dough, CookNSolo.

Federal donuts

Photo by Lorin Mortellite

FedNuts and Goldie have an announcement to make…

Here’s great news for all donut, fried chicken and milkshake lovers.

Both Federal donuts and Goldie — two of the most impressive properties in the CookNSolo stable – now have shiny new flagship locations ready to brighten your day and destroy your diet. They are side by side on Sansom Street, on the ground floor of The Harper, and by the time you read this they will both be up and running.

Goldie turned on the lights first, opening last Thursday at 1911 Sansom. FedNuts today follows at 1909. Both spots are MUCH larger than their predecessors, measuring around 1500 square feet each. Goldie seats 22 at the counter and will continue the tradition of offering falafel, fries and tehina milkshakes that are so good you’ll never look at a normal milkshake the same way again. FedNuts has 26 counter seats, school desks and in-floor dining tables, and a roll-up garage door out front for warmer weather, eating fried chicken in the sun, and people-watching downtown. Both locations are just around the corner from another CookNSolo operation, K’Far. Oh, and the best thing about the new FedNuts? There is a window in the kitchen so you can watch the donut robot work.

Yes, I said robot donut. I’m a sucker for food robots. I find them infinitely fascinating.

Goldie’s is open from 11 a.m. to 6 p.m. Federal Donuts is open from 7 a.m. to 6 p.m. Both do daily service and both are operational right now, so go get some fried chicken, donuts and a milkshake. You are awesome. You deserve it.

Let’s move on…

The Dutch

Photo courtesy of Punch Media

Let’s have brunch (and also dinner)

So we all know The Dutchplans to close shop at 4th and Cross and move to the former home of Lee Styer‘s Bottom, right? I’ve talked about it quite a bit in this column, and we kind of counted the days until the change.

Well, it’s now official. The Dutch is open at 1537 South 11th Street in the East Passyunk neighborhood, Fond’s former location, and they’re back to doing everything The Dutch was known for – banana pancakes, scallion waffles with creamed chipped beef (which are SO good), bologna benny egg ring and huge Dutch babies, both savory and sweet.

But wait, there’s more.

It looks like The Dutch – always just a breakfast and lunch spot – is now adding dinner service. Not now but soon. Currently, hours are Wednesday through Sunday, 8 a.m. to 3 p.m. But starting March 16, Styer and his chef, Kevin Watters, will extend hours to 9 p.m. (with a break between services on weekends) and add a full dinner service and cocktail program.

Styer even brings back a bit of the Fond vibe with French-influenced dishes to balance out the offerings. There will therefore be chicken liver mousse, Lyonnaise salad, roasted mushroom soup and pork belly from Fond’s on potatoes in olive oil with chimichurri to accompany the tater tots cheesesteak, double cheeseburgers, fish and chips and Dutch fried chicken and waffles with dippy eggs.

There’s even a variety of breakfast stuff from The Dutch on the dinner menu (which I kinda love), so if you’re after a late-night Dutch baby or fruit pancakes, this will definitely be your jam.

The new dinner service will begin on Wednesday, March 16. Start making your plans now.


Here’s some more donut news: Cicala is organizing a zeppole pop-up store on Saturday March 19 to celebrate both Saint Joseph’s Day and Angela Cicalaas a semi-finalist for the James Beard Award for Outstanding Pastry Chef.

It’s a sort of pre-order (which you can do here), with pick-up from Cicala (699 North Broad Street) between 10:30am and 2:00pm. You can get yours filled with creme de cannoli, Nutella ricotta, vanilla pastry cream, or lemon pastry cream.

Northern Freedoms Restaurant Week is scheduled from Friday April 1 to Sunday April 10. They have over 20 of the best restaurants in the neighborhood that offer lunch and dinner from $10-15 to $25 or $35. You can consult the list of restaurants (and make your reservations) here.

Additionally, we have two new openings in NoLibs, both on North 2nd Street: Shaking (a New Orleans-style seafood joint) and Pera (Turkish cuisine that looks amazing). I don’t have many details yet, but if you want to get hungry, check out Pera’s Instagram. Seriously.

Pera seems to be soft-open at the moment. The Shake is still preparing. But I will have more details on both soon.

Finally this week kraftwork at Fishtown has a new chef and a new menu that just came out.

New blood on the line is David Green, a 20-year industry veteran. And his new board has a bit of everything – from grilled pear salad and braised short ribs to cheesesteak spring rolls, crab fries, birria tacos and Side Project Jerky jerk chicken wings made in collaboration with a local entrepreneur. (jerkpreneur?) Marcos Espinosa. There will be half-price burgers on Mondays, $1 tacos on Tuesdays, bar takeovers, and an unlimited supply of ravioli — something I don’t think I’ve seen before.

Kraftwork is open every night and offers brunch on weekends. So stop by and check out the new guy if you’re in the neighborhood.

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