A Startup Turns 1 by Emily Kovach Red Brick Distillery opened in October 2015 in a 900-square-foot warehouse in Kensington. The tiny operation currently makes four products: single malt whiskey, barrel strength whiskey, sugar wash rum and pineapple rum. Grid chatted with founder and distiller Brian Forrest about Red Brick’s first year in the business.
MorePhoto Courtesy of Good Spoon Foods Riding the Wavelength by Emily Kovach A coffee roaster takes processed “green” beans, purchased from importers or sometimes directly from coffee farmers, and uses a combination of heat and time to coax out the best flavors possible. We asked local small-batch roaster Rick Malwitz, founder of Concave Coffee Roasters,
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Photo courtesy of Function Coffee Labs The Scientific Method by Emily Kovach Ross Nickerson possesses two of the greatest traits a barista could ask for: the unwavering precision of a scientist and the chatty good nature of a neighborhood bartender. Working behind the counter of Function Coffee Labs, he and his fiancée Megan McCusker’s new
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Photo courtesy of Karen Katz Bearing Fruit by Emily Kovach Adesola Ogunleye moved to the United States from Nigeria at age 6 and spent her childhood moving around the East Coast. She attended high school and college in North Carolina, where she studied textiles and printmaking, moved to Baltimore after graduating and then came to
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Photo courtesy of Peggy Baud-Woolsey by Emily Kovach If you’re looking for a place to celebrate a happy birthday, or just a happy hour, here are some of our favorite cocktail spots in the city. Get comfy at the bar and get up close and personal with a coupe glass or two. 1 Tippling Place 2006
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Photo courtesy of Coeur by Emily Kovach These small-plate-focused experiences aren’t supporting acts—they’re the main event. One of the best ways to experience a restaurant is, oddly enough, to not sit at a table and delve intothe full menu. Drinks and a few snacks at the bar let you soak up the atmosphere and sample the
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Photo courtesy of Tired Hands Brew Cafe by Emily Kovach You’ll never find a Sysco truck unloading produce into the kitchens of these restaurants—their goal is to keep it local, all year round. The farm-to-table trend certainly had its moment, and in some scenes that moment may have passed. But in our neighborhoods, there is
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Photo courtesy of V Street by Emily Kovach We have many culinary treasures to take pride in, but one of the greatest is the fact that no vegan, vegetarian or health conscious diner will go hungry on our watch. But, to echo omnivorous local food enthusiasts who are reminding the world that Philly is about more
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Photo courtesy of Barbuzzo by Emily Kovach A few bites of a well-composed, balanced, exciting dessert is how all dinners should end.Sadly, lots of restaurants phone in an obligatory dessert menu with a smattering of mundane items that make it all too easy to say, “No, really, I shouldn’t.” We want desserts whose siren song
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Photo by Crystal Yan Ice Cream Dreams by Emily Kovach A scoop of ice cream perched atop a cone: Is there a better symbol of summer? Though ice cream trucks incessantly circle the block hawking pre-wrapped pops, we suggest holding out for the good stuff. High quality dairy, seasonal fruits and inventive combos from local
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