I've been away from the CH board a lot lately but maybe this was discussed here already.
I've wondered what would go in the spaces that Di Bruno's left vacent on 18th St. I found out yesterday.
In an Food industry mag that I get were two articles on DB's. One mentioned that the upstairs on Chestnut - set to open in Sept will have a test kitchen and celebrity chef's - from NYC and Philly mostly will have monthly or weekly demos arranged by the Kitchen Aid Book and Cook coordinator.
As for the two buildings - they will eventually be DiBruno Fish Store and Dibruno Butcher shop!
I stopped in the Chestnut St Store yesterday for first time since opening. It was 1:15 and not really busy. I miss the custom made sandwiches. I used to get the Half but now all pre-made and only whole at $7.00 each. The Roast Pork up front looks good too but - at $7.99 a pop! - they aren't flyig out of there. Sure they have lots more variety but - personally - I miss the old 18th St stores.
Maybe when 2nd floor opens and I can "dine in" with the take out pre-made salads - I'll return more often at lunch.
Anyway, just some news and opinions.
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