{"id":172729,"date":"2026-04-22T11:38:07","date_gmt":"2026-04-22T11:38:07","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-pa\/172729\/"},"modified":"2026-04-22T11:38:07","modified_gmt":"2026-04-22T11:38:07","slug":"sultry-restaurant-lighting-is-in-and-heres-why","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-pa\/172729\/","title":{"rendered":"Sultry restaurant lighting is in, and here’s why"},"content":{"rendered":"

You may have noticed that upscale restaurants are getting darker and more sultry. I found out why<\/a>. <\/p>\n

\ud83d\ude4f Yo! Please help us find Philly\u2019s gems for a special guide<\/a>.<\/p>\n

Also in this edition:<\/p>\n

Sushi and burgers: An omakase room is setting up behind a burger shop<\/a>.<\/p>\n

Vernick\u2019s new hit: Critic Craig LaBan reviews Emilia in Kensington<\/a>.<\/p>\n

Scoops: Center City is getting a new nightspot, and I have Manayunk and South Philadelphia bakery news. Read on.<\/p>\n

\u2014 Mike Klein<\/a><\/p>\n

If someone forwarded you this email, sign up for free here<\/a>.<\/p>\n

Have you noticed that many destination restaurants are turning down the lights, even in the restrooms? There are good reasons for that<\/a>.<\/p>\n

\ud83d\udd26If you remember your dimly lit Philly restaurants, read on for a brain teaser. <\/p>\n

Philadelphia bartenders are getting into the spirit with soft-serve frozen margaritas \u2014 not quite dessert, not quite beverage. Beatrice Forman is intrigued<\/a>.<\/p>\n

Coming soon to Center City: An omakase room tucked behind a burger joint. As in, a secret door and everything<\/a>.<\/p>\n

Philly\u2019s top omakase experiences: Our list, freshly updated<\/a>. <\/p>\n

If you need sushi delivery in Center City, Kiki Aranita offers these recommendations<\/a>.<\/p>\n

Beatrice Forman goes off the clock with restaurateurs Phila and Rachel Lorn of Mawn and Sao. What would they do with a day off? Restaurant hopping, thrifting, and a stop for ice cream with their 4-year-old, for starters<\/a>. <\/p>\n

\ud83d\ude0e More of the Perfect Philly Day series<\/a>.<\/p>\n

Our staff was delighted last week by Mexican-style risotto in South Philly, stuffed squid in Graduate Hospital, afternoon tea in Wayne, and a first-ever Taco Bell feast<\/a>. <\/p>\n

Scoops<\/p>\n

Frame<\/a>, No Name Hospitality\u2019s Old City restaurant (222 Market), will open a second location, Frame Midtown, on the lower level of 1526 Sansom St., previously Chika Ramen Bar<\/a>. Target is mid-June. Frame Midtown will be open daily for dinner and for brunch and dinner Friday to Sunday. No Name, which recently bought and renovated Revolution House<\/a> at Second and Market in Old City, also is working on a Mexican restaurant called Luna Marre<\/a> at the Piazza in Northern Liberties (1001 N. Second St.), where it will replace A\u00f1ejo<\/a>. <\/p>\n

Manayunk\u2019s Main Street is getting a location of Tiffany\u2019s Bakery<\/a>, the longtime Center City bake shop, in several weeks, says owner Frank Pantazopoulos. It\u2019s taking 4254 Main St., which last was Winnie\u2019s Market. Its menu will start in the morning with coffee\/espresso, danish, croissants, sticky buns, breakfast sandwiches, and its baked doughnut, known as a DOYO.<\/p>\n

\u201cEmilia, Greg Vernick\u2019s new Italian restaurant, is irresistible,\u201d reads the headline on Craig LaBan\u2019s latest review. Shown above is the capellini with pesto Genovese<\/a>.<\/p>\n

Parc on Rittenhouse Square got a rise out of the Atlantic, whose writer proclaimed that its bread basket is the best freebie out there in America. Pass the butter<\/a>.<\/p>\n

A Downingtown homebrewer and contractor is planning to open his own Irish pub, a project years in the making<\/a>.<\/p>\n

Pizzeria Vetri\u2019s location at 1615 Chancellor St. in Rittenhouse will end its 11-year run after business Saturday. Urban Outfitters, which bought the brand from Marc Vetri and partners<\/a> a decade ago, still has PVs in Devon, King of Prussia, and the Art Museum area.<\/p>\n

Briefly noted<\/p>\n

Flavors on the Avenue<\/a> turns East Passyunk Avenue, from Broad Street to Dickinson, into a food festival from 11 a.m.-5 p.m. Sunday. <\/p>\n

Wetzel\u2019s Pretzels<\/a> will give away a free original pretzel from 3-7 p.m. Sunday at its stores, including the Fashion District in Center City. One per person. <\/p>\n

Mr. Fries Man<\/a>, a fries franchise, opens its Philadelphia shop at 11 a.m. Friday at 2313 Frankford Ave., side by side with Cloud Cups. Free fries for the first 150 customers at 11 a.m. and 5 p.m. (Above is the bacon ranch.)<\/p>\n

LesbiVeggies<\/a>, which left Audubon, Camden County, in 2024, resurfaces tomorrow in a new setting, with a more refined vegan\/gluten-free menu, at 39 Fourth St. in Camden. Above is chef-owner Brennah Lambert\u2019s eggplant parm, a signature.<\/p>\n

\u2753Pop quiz<\/p>\n

Speaking of sultry lighting: Here\u2019s the dining room of a long-gone Philadelphia restaurant whose candlelit glow and strategic spotlights created a memorable vibe. Can you name it? Email your answer<\/a>, and I\u2019ll shout out the winner(s) next week.<\/p>\n

Ask Mike anything<\/p>\n

What\u2019s happening at Pop\u2019s Bun Shop at Ninth and Fitzwater? They\u2019re not doing walk-up ordering. \u2014 Ginger E.<\/p>\n

Good news\/bad news. The bad news for Italian Market neighbors is that John and Karen Blisard will close Pop\u2019s Bun Shop<\/a>, their corner bakery, on April 30 after outgrowing the 300-square-foot space, John Blisard told me. They\u2019ll have the walk-up window open at 9 a.m. tomorrow and they\u2019re taking preorders now<\/a> for this Saturday. Next week, they\u2019ll open the window for the finale on April 29 and 30. <\/p>\n

They had lined up a larger location, but the deal fell through after they had already arranged for a new tenant to take over the shop, which they opened in September 2024<\/a>. They\u2019re searching the suburbs for their next location. \u201cIt\u2019s all positive,\u201d he explains. \u201cI hate to leave Ninth Street because we love that spot. If there were any way we could hang on, we would. But demand has made this necessary.\u201d<\/p>\n

\ud83d\udcee Have a question about food in Philly? Email your questions to me at mklein@inquirer.com<\/a> for a chance to be featured in my newsletter.<\/p>\n

By submitting your written, visual, and\/or audio contributions, you agree to The Inquirer\u2019s Terms of Use<\/a>, including the grant of rights in Section 10.<\/p>\n