The new Five Guys location will replace Beijing Restaurant, which closed its Spruce Street location last year. Five Guys declined to comment on its opening timeline, stating in an email to The Daily Pennsylvanian that, "there are too many unknowns concerning permits to know a realistic timeline." While FRES does choose retail offerings to cater to the needs of students, it also hopes that the West Philadelphia community, as well as Penn faculty and staff, will benefit from the opening of these new locations, Penn’s Executive Director of Real Estate Ed Datz said.įive Guys is set to open before the fall semester ends or at the start of the spring semester, Datz said. As a landlord, FRES manages leases and provides establishments with allowances to spend towards their opening. Rolling in with a crowd and just flat wrecking the menu? There was a table of about a dozen people on one of the nights I was there, and the floor didn’t even break a sweat.Dig Inn, Five Guys and El Taco will open under Penn's Facilities and Real Estate Services, which operates as the landlord of several stores on and around campus. Dropping by for a mango lassi and some saag paneer to go? Also right. On another, I was in and out in 45 minutes, cramming myself with fried foods and saag before I was due to be somewhere else a half-dozen blocks away. One night, I relaxed in a window seat, watching the traffic go by and reading a book while I ate and ate. A comforting casualness that’s rare for a sit-down place in Center City to get right. The room is simple, not fancied-up (which I appreciate), not overstuffed like a mini-museum of Indian cuisine. Still, it operates with an admirable, practiced smoothness. The menu is gigantic when taken altogether, spanning everything from tea-shop snacks and picnic foods to lunch combos, curries, rice bowls, and mains for both vegetarians and meat eaters. It’s South Indian, which is something of a rarity in Philly-marked by spikes of ginger and tamarind, unabashed spiciness, and a dependence on rice over naan. There was something so basic about the way it ate, so comfortingly savage.Īmma’s is a spin-off-a second location for the original, beloved spot in Voorhees.
Lamb Chettinad, with those accusatory little fingers of red chili mixed into a complex brown sauce that tasted of cumin and coriander, came in a cute little copper bowl, and I braced that with mutton keema that arrived basically as a pile of chopped meat, cut with chili and ginger and raw red onion and cilantro. Want some nerdy food fun? Look up the origins of the name “Chicken 65” while you’re eating it. If the chicken nugget was made with chicken steeped in ginger, garlic and turmeric and deep-fried. It’s basically a big plate of chicken nuggets-if the chicken nugget was dreamt up at the Buhari Hotel in Chennai and took a whole day to make. For aloo bonda (fried dumplings, made with turmeric-spiced potatoes and a little onion-a damn-near perfect food) set atop a banana leaf, and Chicken 65, which ought to be on bar menus everywhere, like buffalo wings or Citywides. I had mine with just ghee, the nuttiness and the crispness like eating crunchy butter-flavored air. The dosa are lacy like doilies, impossibly thin, and can be complicated in a variety of ways. Or you can have them fried, served with chili and garlic sauce. You can have the idli in a bowl, like I did-two little domes of lentil and rice flour, puffed like cake, swimming in a yellow sambal sauce that was like eating fire on the first bite and then just breathing it on every bite after. This time, there was this lightning line of cumin that cut through all the creamy softness of the dish and lit the whole thing up from within.
I went back and got it again, and this time, it was wonderful.
The dining room at Amma’s | Photo by Will Figgīut it’s fine.
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