Center City District Restaurant Week presented by TD Bank began yesterday at more than 115 restaurants. Reservations are still available for this week and next, so visit CenterCityPhila.org/RestaurantWeek for the full list of participants and their menus.

Center City District Restaurant Week has also just launched a new online cookbook, Center City Cooks, in partnership with Philly Homegrown. Our first edition includes 20 recipes from our CCDRW chefs- download and print, or search the database. The full book includes chefs' tips, notes from Philly Homegrown about fresh local ingredients, a list of Center City farmers markets and a calendar of seasonal items. CenterCityPhila.org/life/RWCooks.php

Opa
1311 Sansom Street
215.545.0170
www.opaphiladelphia.com

Andrew Brown
Chef, Opa

You’ve been a part of the Philadelphia restaurant scene for quite a while- White Dog Café, Django, New Wave Café- none of them are exactly the same type. Has that been a conscious choice, to tackle new things? How does Opa fit into that?
I was a sous chef at White Dog for three years and had no more room to grow and wanted to try new things. When I got hired at Django it was the best restaurant around for the food I wanted to do. It was a huge challenge and it wasn't easy at all but I learned so much. I had the opportunity to return to White Dog as Chef and it was perfect. I had the chance to use some foods and techniques I learned from Bryan Sikora, Mike McNally and Kevin Klause – and try to keep the restaurant important and relevant.

Opa fits in as a new challenge. When I was interviewing for the job, I was really excited to learn a new cuisine, new foods. It also gave me the chance to be on the opening side of a place, which was new and exciting.

How did you go about creating Opa’s menu from scratch? Had you worked with Greek cuisine before?
I never worked exclusively with Greek food. I was familiar with it and had done a fair amount of Mediterranean food at Alison's. I spent about three weeks with the owners' mother (the owners are a brother and sister team). She would cook some family dishes and I learned what Greek flavors were at a base level. She is also an amazing cook and showed me new techniques and foods I never heard of. The owners had a Modern Greek menu concept they believed in for this project so we used that as a starting point. From there I combined my techniques with the new flavors to create our menu.

Especially considering your experience at White Dog, how large of a role does local sourcing play in planning your menus?
It is still very important to me. I use Green Meadow Farms in Lancaster County, Pa., for beef, pork and vegetables. Headhouse Farmers Market is still a favorite of mine. At Opa, we follow Monterey Bay Aquarium seafood sustainability requirements [more info].

ABSOLUT Orient Apple

Vermont Cocktail

- 2 Parts ABSOLUT ORIENT APPLE
- 2 Teaspoons Maple Syrup
- 2 Dashes Bitters

Fill a mixing glass with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass.

Download more recipes and find information about ABSOLUT Orient Apple by visiting absolut.com

Zama
Zama has introduced two new rolls to their menu. The Questlove Roll, which is the first Philly cheesesteak sushi roll, is made with a new type of beef, Washugyu (a mix between Kobe and Black Angus), provolone cheese and spicy sauce rolled in a red pepper flaked soy paper served wit or witout. And the Zahav Roll, inspired by the very popular Zahav restaurant, is mini hand rolls with albacore tuna and Zama's black sesame hummus served alongside edamame falafel and a yuzu tzatziki sauce.
128 South 19th Street, 215.568.1027
www.zamarestaurant.com

Melograno
Chef Gianluca Demontis from Melograno will be conducting a pasta-making class at Cook, a new state-of-the-art kitchen and classroom, on October 5. And on November 11, Melograno will be hosting a mushroom dinner for Food Day.
2012 Sansom Street, 215.875.8116
www.melogranorestaurant.com

Ruth’s Chris
Ruth’s Chris is undergoing renovations after 23 years in the same location. They are changing the color scheme, updating the chairs and carpets and adding tile to the lobby and bar areas. The overall feel will be more modern and contemporary, while keeping the restaurant's reputation of serving one of the best steaks in town.
260 South Broad Street, 215.790.1515
www.ruthschris.com

Caribou Café
All month long at Caribou Café, enjoy a back to school special. For only $20, receive steak frites and a glass of wine or beer.
1126 Walnut Street, 215.625.9535
www.cariboucafe.com

LaScala’s
LaScala's now offers Wine Down Wednesday. Select bottles of wine are half off every Wednesday from 4-10pm throughout the fall.
615 Chestnut Street, 215.928.0900
www.lascalasphilly.com

Le Bec-Fin
On September 19, Le Bec-Fin will hold its final event of the Summer Hot Chef Series with the return of Chef Pierre Calmels. Chef Pierre and his wife Charlotte will demonstrate their cuisine, which is the secret of their great success at Bibou. The cost is $95 per person and wine is BYOB. Dinner starts at 6pm.
1523 Walnut Street, 215.567.1000
www.lebecfin.com

Davio’s
Davio’s will host a gluten-free beer dinner on October 11 from 6:30-9pm, for $50 per person. The menu features passed hors d’oeuvres of spiced salmon tartare, beef fondue and vegetable napoleon. First course includes prosciutto-wrapped scallops and pistachio risotto while the second course features lamb shank with potatoes and roasted pumpkin. And for dessert, a peach tarte tatin. Each course is paired with a gluten-free beer.
111 South 17th Street, 215.563.4810
www.davios.com

Tequilas Restaurant
Tequilas Restaurant celebrates its 25th anniversary with special events throughout the month. On September 27, guest chef Danny Mena from New York's Hecho en Dumbo will be visiting Tequila’s to share his cuisine. And from September 26-October 1, Tequilas will be featuring a special anniversary menu developed by Chef Claudio Soto.
1602 Locust Street, 215.546.0181
www.tequilasphilly.com