For many, a quintessential South Jersey fall includes apple picking, a warm cider, and sugared doughnuts.
But fall in the Garden State might look a little different this year after a spring freeze left farms across the region with damaged apple varieties and huge crop losses — at least $300 million worth, Gov. Mikie Sherrill said in May.
At Russo’s Fruit & Vegetable Farm in Tabernacle, which typically attracts visitors for six weeks of picking, the apple cropwas decimated by the freeze. The farm had to purchase apples from a farm in New York to sell this year, the most local they could get.
Third-generation owner Joann Gsell, 59, said she won’t know the extent of their lost profit until fall is over, but the farmers are doing their best to fill in the gaps.
Russo’s staff planted sunflower fields and popcorn plants for picking instead, both new experiments, along with their usual pumpkins. Gsell planned new events, too, spread across the picking season to draw in more customers.
“Even if we get the same amount of customers coming out, the per-dollar sale won’t be what it was when apples were available,” Gsell said. “But we really don’t know until we’re past it.”
Jersey’s apple harvest season typically begins in mid-July and wraps up by the end of October, according to a report by the state Department of Agriculture, but local farmers, who are still recovering from a tough summer of sparse berries and higher prices, say the season will likely be much shorter and will rely on success in their pumpkin fields.
Still, fall must go on, farm owners say, starting with their apple festivals.
17-month-old Rome Imbesi bites into a big apple next to his mother Kristen Imbesi, 34, of Haddonfield, after picking apples at Duffield’s Farm.Aidan T. Gallo / Staff Photographer17-month-old Rome Imbesi bites into his apple.Aidan T. Gallo / Staff Photographer
‘Figure things out’
Tracy Duffield, who has worked at Duffield’s Farm Market in Sewell for four decades, said the Gloucester County farm had to push back the start of apple picking by a month.
The freeze killed Duffield’s early apple cropplanted in January, and with half its crop remaining, it’s uncertain how long picking will last this fall.
But that didn’t stop Duffield’s from hosting its annual Apple & Food Truck Festival on Saturday, featuring apple picking, pony and hayrides, and face painting. It’s the official launch of the farm’s apple season this year.
“I compare it to COVID. You have to get creative and figure things out,” Duffield said. “It is what it is. You just make the best of it.”
Calah Donato, 26, of Port Elizabeth, N.J., holds her son Neo, 1, while he picks an apple off an apple tree at Duffield’s Farm.Aidan T. Gallo / Staff Photographer
Duffield’s will still carry its beloved apple cider doughnuts this year, along with new apple-cider-doughnut-scented candles. But they did have to switch cider providers this year, buying from a Central Jersey-based farm instead of Mood’s Farm, 20 minutes away in Mullica Hill.
Mood’s is not making fresh cider this year, said co-owner Patti Mood, but they’ll have frozen cider from past apple seasons to get them through.
“We’ll just see how long it lasts,” Mood said. “We’re not sure what next year will look like.”
Kristine Duffield (center), the daughter-in-law of farm owner Tracy Duffield, hosts an apple-themed story time at Duffield’s Farm in Sewell on Friday, Sept. 11.Aidan T. Gallo / Staff Photographer
This fall, Mood’s doesn’t have enough quality apples to run its pick-your-own operation. At the farm’s own Apple Festival on Saturday, visitors gathered apples sourced from nearby states placed in bins in the orchard during discounted hayrides, instead of picking them off the trees.
Other farms have canceled their apple-picking operations this year. Neither Strawberry Hill Farm in Chesterfield nor Johnson’s Corner Farm in Medford have apples to pick.
Julian, who is two-and-a-half years old, makes a craft next to his grandmother Deb Carter, 69, of Washington Township, at Duffield’s Farm Market on Friday, Sept. 11.Aidan T. Gallo / Staff Photographer
Off the farm
Despite the shortage, apples are still being celebrated this year, on and off the farm. First Methodist Church of Moorestown is hosting its third apple festival on Sept. 18.
And Medford Historical Society will host its 47th annual Apple Festival on Oct. 10, their biggest fundraiser of the year.
Danny, 2, attempts to poke his sister Sosie, 4, with a piece of hay while being held by his great-grandmother Joan Ballah, 80, at Duffield’s Farm in Sewell on Friday, Sept. 11. The family is local to Sewell and comes to the farm often to participate in the farm’s activities and shop the farmer’s market.Aidan T. Gallo / Staff Photographer
Thomas Gerber, copresident of the historical society, said their usual supplier in Pennsylvania lost all their apples and couldn’t provide the 320 pounds needed for the festival, so they found a different farm in New Jersey.
Families wait to enter the hayride to pick apples out in the orchard at Duffield’s Farm in Sewell on Friday, Sept. 11.Aidan T. Gallo / Staff Photographer
Amy Zorn, an eighth-generation owner of Hunter’s Farm in Cinnaminson, said their farm market has been able to buy Jersey apples from other farms, but they’ve had to pay higher rates for smaller apples compared to previous years. She hopes customers continue to support their local farms through this year’s challenges.
“There are still Jersey fresh items out there,” she said. “You might not see as many apples, but there are fall squashes, sweet potatoes, and other things coming to Jersey. I encourage people to go out to their farmers markets.”
Families exit Duffield’s Farm after the apple-themed activities concluded on Sept. 11.Aidan T. Gallo / Staff Photographer
‘For the long run’
Mario Caltabiano, 31, has been farming since he was 6 years old. As the owner of MC Farms in Pilesgrove in Salem County, Caltabiano grows 14 varieties of apples, Asian pears, and several types of vegetables.
He said he’s used to freezes that take out large sums of fruit, but apples, “the hardiest things,” usually power through.
Caltabiano said one of his farms saw a total apple loss, and the other lost 90% of its crop. With about 20 apples clustered on each tree, and thousands of trees, Caltabiano said he’s not sure how long it’ll take the public to pick them all. Either way, Caltabiano has to continue to tend to the orchards to make sure the trees stay strong enough to produce fruit next season.
“This year, when fruit is 90% of your business, you have the same amount of bills. You have to take care of the trees to the very end,” Caltabiano said. “How do you make up for that?”
In recent years, MC Farms has ventured into the agritourism world, offering hayrides, barrel train rides for kids, cut-your-own flowers, and a wine garden settled in the orchards. Rising prices for fuel and fertilizer are still making work difficult, along with the destruction of most of his crops.
But Caltabiano said he plans to make it to next fall, and the one after that.
“I’m in it for the long run,” Caltabiano said. “I’m in it till I croak.”
“You have to work the parents,” Michael Cadenazzi, assistant secretary of war for industrial base policy, told contractors assembled by Trump and U.S. Sen. Dave McCormick (R., Pa.) at the U.S. Army War College in Carlisle in July. “Mom and Dad need to understand their kid is succeeding,” even if they skip college for “AI-proof jobs” as “the wizards behind the warriors — shipfitters, welders, pipe fitters.”
BuildSubmarines.com, a U.S. government-funded marketing effort, is trying to recruit workers for shipyards through public-transit and social-media ads. It also sponsors a Nascar team.U.S. Navy
If would-be college students prove a tough sell, there’s an even larger population of American workers who have what it takes to build ships but don’t want to, said Gary Kim, a Wharton School graduate student who has studied U.S., Chinese, Japanese, and Korean shipyards.
In essays for the U.S. Naval Institute and a series of papers titled The Brutal Realities of Building Ships, Kim, formerly a junior officer with U.S. Navy construction units in Asia and a Detroit manufacturing manager, has detailed rough conditions and skilled-labor shortages and suggested what shipyards have to do to realistically fill those jobs.
You’ve written that shipbuilding is heavy construction work — more dangerous than putting up buildings, less comfortable than modern factories, but not better paid.
Shipyards are great for everyone except the people who work there. The economic boom is paid for in blood.
The question we should be answering isn’t ‘Why can’t we convince 150,000 more kids to build ships?’ but ‘Why are the 30 million Americans already in the industrial workforce — construction, manufacturing, transportation — refusing shipyard jobs?’
Gary Kim in Philadelphia in August 2026. Kim is a Wharton School graduate student and naval reserve officer who has studied U.S., Chinese, Japanese, and Korean shipyards.Joseph N. DiStefano
Shipyard work is an agglomeration of tasks done in the wider industrial economy: welding, plumbing, truck driving. Why does most of that workforce turn away from building ships? Because it’s dark work in dangerous corners. And it doesn’t pay much.
Companies have invested a lot in improving factory conditions over the past 30 years. Manufacturing became gentler on your body.
But it’s also less unionized than before. In the new factories, adjusting for inflation, the pay is less. Factory workers and warehouse workers accept repetitive labor in air-conditioned facilities, in exchange for lower pay.
Construction is a rough trade, but it pays better. The economic rewards have increased. Not only there’s better pay, but it’s a way men and women can become entrepreneurial. Some become contractors. It’s just as hard as shipbuilding, but the payoff is better.
In shipbuilding, the pay in real terms has declined, but the workplace is only transforming recently with advanced robotics. Sometimes shipyard apprenticeship programs that teach industrial skills see [their graduates] leave for other industrial jobs.
Comparison of construction, shipbuilding, factory, energy, and entry-level service jobs, pay vs. relative danger, 1975-2025, from data compiled by Gary Kim and posted in his series “The Brutal Realities of Shipbuilding.”Gary Kim
Could Philadelphia double the ship workforces, as Hanwha Philly Shipyard and Rhoads Industries say they hope to do in the next few years?
Philly is going to struggle to recruit an industrial workforce. There is a rhyme and rhythm to an industrial city.
You have industrial accidents. You have elevated rates of chronic conditions years afterward.
Look at the reactions to the Canada wildfires. Detroit had the worst air quality in the world for a day, but nothing shut down. Everyone from the UAW director to the people in the city government knows the four or five closest auto plants each generate tens of millions of dollars in economic activity daily. Even if city health officials say it’s too much risk, nobody needs to be told what you are taking out of the city if you close.
Industrial work brings prosperity and less economic inequalities, with [personal and environmental] costs. Manufacturing requires higher risk and having your citizens accept that risk. You have that in the Gulf [home to the U.S. oil industry] and in the Mississippi Valley [where the U.S. steel industry has moved], and in Michigan [auto plants].
The economy here has been running on services and logistics for so long thatI don’t think Philadelphia any longer has that intestinal fortitude to accept what shipyards really are.
Do U.S. shippers really want more U.S. commercial ships at U.S. prices?
If the Jones Act [requiring U.S. ships for cargoes between U.S. ports, suspended by Trump] is waived indefinitely, companies are not going to need more ships built here.
And you need more orders. If a shipyard does not lay out several a ships a year, you can’t develop a career. You start laying a keel; you need a lot of welders. Then cutters. Then plumbers. Then there’s a surge of need for electricians. You can’t sustain that workforce unless you can stage crews across different jobs in the time it takes to build a ship.
Rhoads in Philadelphia fabricates nuclear-submarine modules for General Dynamics. Can this region eventually build subs?
Nuclear reactors, spaceships, and American submarines are the most stringent things to build in the world. If Philadelphia wants a more meaningful part of the submarine value chain, we need to build with spaceshiplike tolerances.
The Navy is putting out the correct messaging that the industrial base needs a diversity of jobs. An amazingly large part of the maritime industrial base doesn’t come from port cities but from inland operations. The most critical part of submarines is the gearboxes, built in California.
The government has ordered two missile and satellite tracking ships from Hanwha Philly Shipyard. Will Philadelphia-area defense contractors likely do the electronics?
[The Lockheed Martin-run Navy electronics facility in Moorestown] is the technology center of that industry. But I think the biggest reason Philadelphia landed the tracking ships here was that the yard needed a win. And backlogs in other shipyards are now 10 years and more.
Hanwha wants to buy Austal’s Alabama shipyards and submarine module works and its California ship repair facility. What does that leave for Philly Shipyard?
Hanwha wants to be a globally competitive defense prime contractor. Buying Austal would make Hanwha a solid #3 shipyard operator in the U.S., plus their megayard in Korea.
I expect the Austal yard would focus on smaller warships. Philly would focus on surface auxiliary vessels.
Most yards lose more money the more ships they build. Hanwha thinks they can do better, and I seriously hope they are right.
Editor’s note: This article wrongly identified the role of Philadelphia Gear in Navy ship construction. It has been updated.
This fall’s restaurant openings reflect an industry hedging its bets: established operators expanding into the suburbs and repurposing familiar spaces, and newcomers pursuing narrowly drawn concepts built around omakase, caviar, Korean barbecue, cocktails, and live-fire cooking.
I count about five dozen restaurants in the region’s pipeline, with Italian concepts (no surprise), all-day service, and experience-driven dining recurring throughout the list. In addition to 60 restaurants opening between now and late December, two other restaurants are expanding: Lovat Square in Chestnut Hill is adding dinners and Palm Vintage across from City Hall is adding nighttime sushi service.
By comparison, last year’s fall roundup covered 53 restaurants. All of those opened except for three that are now a full year behind schedule: Adda in Fishtown is shooting for October, Ayat near Rittenhouse Square is aiming for November, and Brunch Bulls in Point Breeze is targeted for December. (Although this year has seen its share of closings, especially among longstanding restaurants, each of last fall’s restaurants is still open.)
Brand new and notable
Aogami (4343 Main St.): Underground sushi is coming to Manayunk as chef Tom LoMonte joins chef Moon Krapukthong to offer a 16-course omakase in a 20-seat BYOB setting beneath Krapukthong’s Yanako and neighboring Chabaa Thai Bistro, starting Sept. 25. LoMonte — a veteran of Zama, Izakaya by Yanaga, Pod, and Yanaga Kappo Izakaya — will lead the omakases at 6 p.m. Fridays and Saturdays; reserved sushi-bar seatings will run Wednesdays, Thursdays, and Sundays alongside hand rolls and à la carte service. LoMonte describes the atmosphere as energetic and less formal than typical omakase counters. Upstairs, Yanako will continue serving rolls, sushi platters, udon, tempura, and yakitori.
The Buttery (1099 Germantown Ave.): Malvern-based bakery and cafe the Buttery is preparing a Philadelphia location at Piazza Alta in Northern Liberties, near Scusi and Terra Grill. It recently opened a Bryn Mawr location and expanded its original Malvern operation into dinner service with Neapolitan pizza and shareable plates. An opening date has not yet been shared.
Nick & Nora’s Oyster Dive (560 Stokes Rd., Medford): Michael and Jeniphur Pasquarello (La Chinesca, Piccolina) are bringing a raw bar and American kitchen to a corner space with a large deck at Ironstone Village. The broader menu will include steak frites, burgers, fish, vegetables, and small plates, says Michael Pasquarello, who hopes to open in 60 to 90 days.
Chef Chaz Brown (left) is partnered with his brother Clifford Brown (center) and John Skeele in Rumblefish, 1700 N. Third St.Mike Prince
Rumblefish(1700 N. Third St.): Chef Chaz Brown is targeting November for this 900-square-foot, fast-casual Caribbean fish-fry restaurant at Third Street and Cecil B. Moore Avenue. Brown — a Trinidadian American chef whose resumé includes Nobu, Le Bec-Fin, Fatty Crab, and television’s Top Chef — will focus on invasive species such as lionfish, snakehead, green crab, and Chesapeake Bay blue catfish when available. (The catfish turned heads at the recent Oxtail Exchange at Forman Arts Initiative.) Brown uses gluten-free corn flour with Trinidadian spice blends and serves the fish on po’boy-style rolls baked by Angelo’s Bakery in Conshohocken. The mostly takeout operation will have counter seating, a 25-seat covered patio, slaws, fries, sea-moss drinks, and Solo Kola Champagne.
Pennsylvania suburbs
Alessandro’s Enoteca (915 W. Lancaster Ave., Bryn Mawr): Alex Fiorello’s third restaurant will bring a bar-focused Italian concept to the former Enoteca Tredici space in Bryn Mawr Village in mid-to-late October. Fiorello and culinary director Matt Arcomone, whose resumé includes Osteria, Vetri, and Palladino’s, are planning house-made pastas, wood-fired pizzas, live-fire cooking, and dry-aged meats. It’s intended to have a stronger evening and bar scene than Fiorello’s Wayne restaurants.
Bruzi (281 Montgomery Ave., Bala Cynwyd): Two couples with Calabrian roots plan to open this Southern Italian restaurant in the former Aldar Bistro in late fall. Expect house-made pastas and Calabrian dishes such as fusilli with slow-cooked meat sauce, baked lamb, and grilled tuna, plus cocktails and an opening list of about 100 Italian wines.
Capperini (137 S. Easton Rd., Glenside): Eastern Montco will get an upscale Italian-Mediterranean destination with a liquor license from Ilya Vorobey and partners including members of the team behind Capri in Queen Village. Vorobey is aiming for October or November.
Casa de Fehu, 482 Jacksonville Rd., Hatboro.Michael Klein / Staff
Casa de Fehu (482 Jacksonville Rd., Hatboro): Hatboro couple Anthony Shalamov and Anastasia De Roy are developing this polished restaurant with European-inspired cooking and an upscale atmosphere, possibly with a tie-in to a local brewery that would allow alcoholic drinks. Shalamov is targeting an October soft opening.
Cecilia (266 E. Fourth St., Bridgeport): The team behind Blue Bell Inn and the Copper Crow is just about ready to open this contemporary American bar-restaurant in the extensively renovated former Taphouse 23. The roomy property includes a large patio and a wood-burning oven. The menu emphasizes familiar American dishes, positioning this as an all-purpose neighborhood destination.
Donatelli’s (1 Washington Ave., Newtown): Restaurateur Habib Troudi, who owns Panache and Ristorante Castelloin Blue Bell, is behind a top-to-bottom overhaul of the former Rocco’s at the Brick in downtown Newtown. He said he is hoping to open the Italian steakhouse in October.
Rendering of the Garden by Pieri Winery, 127 E. Elm St., in Conshohocken.Courtesy of Christina Pieri
The Garden by Pieri Winery (127 E. Elm St., Conshohocken): Winery owner Christina Pieri and restaurateur Brian Pieri (StoneRose, Bar Lucca, Cerdo) are targeting a mid-October opening of their year-round indoor-outdoor restaurant beside the Schuylkill River Trail, an offshoot of Christina’s Coopersburg winery. A wood-fired kitchen will serve seasonal American food, including brick-oven pizzas, focaccia sandwiches, salads, steaks, and fish, at lunch and dinner Tuesday through Sunday. The property will include a covered patio, fire tables, a turf area, and pickleball and bocce courts.
The Hungry Hub (11 S. Orange St., Media): Media native Cassidy Moretti and her mother, Glenda, are taking over the former Rivalry Cafe with a family-run breakfast and lunch operation. The Hungry Hub also plans later hours and a late-night menu, broadening its role beyond that of a conventional daytime cafe. An Oct. 1 opening has been announced.
The Iron Oven (58 S. York Rd., Hatboro): Alex Nalbandian’s Southampton bar-restaurant — known for an expansive American menu, cocktails, craft beer, brunch, and dishes ranging from wings and burgers to flatbreads and entrees — is adding a second location in eastern Montco: the former Ross & Co. He’s aiming at November.
Lazy Dog(160 N. Gulph Rd., King of Prussia): The California-based bar, known for Rocky Mountain lodge imagery and a broad American menu, is targeting late 2026 at the King of Prussia Mall.
Luna (129 E. Butler Ave., Ambler): FineLine Hospitality, which recently opened Academy Grill in Fort Washington, is behind a stylish revamp of Dettera in downtown Ambler. Chef Marie Lavizzo-Mourey will base her menu on the 20-plus countries bordering the Mediterranean. The project is on track for fall.
Martini & Roz(523 W. Lancaster Ave., Wayne): Fearless Restaurants is turning Wayne’s former Bertucci’s into an ambitious, 300-seat Southern Italian restaurant named for founder Marty Grims’ parents, Martin and Roslyn. Menu will include crudo, oysters, steaks and chops, wood-fired pizzas, house-made pastas, and charcuterie. It will feature two open kitchens, a cheese cave, a tasting counter, and extensive outdoor seating.
Maru (2922 Conestoga Rd., Glenmoore): David Backhus and the team behind the former Oori restaurants are in the early days of a fast-casual Korean-inspired restaurant at their former Collective Coffee & Bakery. Think Korean fried chicken sandwiches, wings, and tenders, supplemented by mochi doughnuts and specialty Collective coffee.
Nudy’s Cafe (122 Park Ave., Willow Grove): Prolific suburban breakfast-and-lunch operator Ray Nudy hopes for late September for his latest diner, across from Marshalls in Willow Grove.
Old Friend (166 E. Lancaster Ave., Wayne): Childhood friends Larry Kagan and Chas McFeely are behind this contemporary American grill, with former Fork executive chef Sam Henzy leading the kitchen. The 86-seat restaurant will center on live-fire cooking in a Josper oven, with dry-aged fish, poultry, and larger proteins intended for sharing. Its compact wine list will be closely tied to the food. A late-fall opening is planned in the Apartments at Wayne Station.
Opus (201 Birch St., Kennett Square): Square Roots Collective will open this 125-seat New American restaurant Sept. 11 in the former temporary home of Hank’s Place, next to the Artelo hotel. Executive chef Matthew Anderson, formerly of Longwood Gardens and Winterthur, plans seasonal dishes, such as Kennett Square mushroom bisque, butternut squash agnolotti, herb gnocchi, and dayboat scallops. The two-story space includes a cocktail lounge, terraces, and work by local artists. Profits will support community projects and nonprofits.
Salt (840 W. Lancaster Ave., Devon): Rich Kim of North Wales’ acclaimed Salt predicts late December for his redevelopment of Devon’s former La Jonquille and Shiraz property into a second Korean barbecue concept, followed in 2027 by Yugo, a carousel sushi restaurant, upstairs.
The Still on State (18 W. State St., Doylestown): Only days open at the Doylestown Inn, this Irish pub-inspired bar/restaurant fills the former Hattery Stove & Still space; it’s paired with an on-site microdistillery called the Tilted Brim.
Taco Heart (120 Coulter Ave., Ardmore): Nano Wheedan is bringing his South Philadelphia breakfast-taco shop to the Ardmore Farmers Market, its first expansion beyond its East Passyunk-area home. Expect Austin-style flour tortillas and breakfast tacos built around eggs, potatoes, beans, bacon, brisket, and house salsas. Opening is set for Oct. 5.
Top Dog Cocktails (110 E. State St., Kennett Square, and 2012 Frankford Ave., Fishtown): Ken Smuckler’s cocktail company plans two vinyl listening rooms this fall inspired by Japanese jazz kissas. Kennett Square’s 750-square-foot space partners with local music venue Kennett Flash, while Fishtown’s 350-square-foot flagship — arguably the neighborhood’s smallest bar — will feature a 15-seat bar, two-turntable DJ station, and retail.
Tusk (50 N. Main St., Doylestown): Mike and Joy Grafenstine, owners of Roberts Block in Glenside and Bonnet Lane Family Restaurant in Abington, are taking over the former Water’s Edge wine bar, combining the martini-and-wine-bar airs of Roberts Block with approachable upscale American comfort food. Target is October.
Vintner’s Table (24 Cricket Ave., Ardmore): Andrea and Marco Folino, behind Kutztown’s Folino Estate Winery, are opening a third location of their Italian-inspired wine bar, salumeria, and lifestyle boutique in downtown Ardmore in October.
New Jersey suburbs
Akira 70 Omakase (249 Marlton Pike, Cherry Hill): Ming “Frank” Zheng is expanding his Japanese holdings — he owns Akira Sushi in Voorhees and Moorestown — with an omakase experience in a former fur salon.
Banjara Indian Bistro (687-689 Berlin-Cross Keys Rd., Sicklerville): Vaneet Chopra, whose family operates Cross Culture in Haddonfield and previously ran Banjara in Chestnut Hill, is bringing the Banjara name to Sicklerville; its dine-in starts Thursday.
Freckled Jawn Brewing(1003 N. Evergreen Ave., Woodbury): Woodbury residents John Wagner and Colleen Gibson are taking over the former Eight & Sand Beer Co., which closed in June after 10 years. Targeting the first week of October, the brewery will introduce new branding and a fresh lineup of approachable beers, emphasizing natural and locally sourced ingredients when possible.
Irishtown Steaks (155 S. Burlington St., Gloucester City): Donkey’s Placealumnus Dave Murphy is targeting Halloween for his steak shop, joining recent Gloucester City entries Lillo’s and Pudge’s Pub. Murphy will use rolls from Boaggio’s, which has a bakery in town.
Penny’s Bagels (212 Kings Highway East, Haddonfield): Chris Fetfatzes and the Happy Monday Hospitality Group (Wine Dive, Grace & Proper) are developing this long-delayed bagel shop in downtown Haddonfield, now with an October target.
Pizzeria Cusumano (872 Haddon Ave., Collingswood): Announced back in September 2021, this passion project from South Jersey’s Sal Cusumano is finally about to start offering his Roman-inspired squares and neo-New York rounds, but “I don’t want to box myself into a certain style.” Cusumano, a third-generation pizzaiolo, is planning a small shop with limited seating. This week, he said it will open in October for sure.
Philadelphia
Adda (1700 Frankford Ave.): New York’s Unapologetic Foods — behind Dhamaka, Semma, and the original Adda — is bringing its energetic Indian cooking to Fishtown, across from the 19125 post office. Expect regional dishes in an informal setting, continuing the restaurant group’s practice of pushing beyond familiar Indian American standards. Originally expected in fall 2025, the Philadelphia location is now targeting an October opening.
Ayat (2021 Sansom St.): Abdul Elenani’s New York-based Palestinian restaurant — first announced in spring 2024 — is looking at a November opening in the former Roxy Theater near Rittenhouse Square. Ayat is known for generous portions of mansaf, maklouba, mezze, grilled meats, and other homestyle Palestinian dishes.
The bar at Bar Caviar, 256 S. 16th St.Kenneth Schutz
Bar Caviar (256 S. 16th St.): Opening in early October in the Dwight D Hotel in Rittenhouse, this bar will pair caviar and seafood with 50 varieties of Champagne and a full wine program in a setting that’s more neighborhood than hushed luxury lounge. Executive chef Greg Vassos’ contemporary American menu, informed by classical French technique and Japanese precision, will feature raw-bar selections, caviar-focused dishes, and seasonal small plates. The restaurant also will operate Parallel, a caviar program emphasizing careful sourcing and extended maturation. In 2027, Vassos plans to follow with Fall Line, a Mid-Atlantic-focused tasting-menu restaurant.
Brunch Bulls (1638 W. Passyunk Ave.): Brothers Derrick “Dee” Long and Jarrick “Jakk” Long are behind this all-day brunch/dinner/dessert restaurant in Point Breeze. They say they’ll be open by December.
Call Your Mother (262 S. 19th St., 1500 Frankford Ave., 12th and Sansom Streets): The lively, Washington-based “Jew-ish” bagel chain is making a three-location push into Philadelphia, starting this week with its Fishtown debut. Menu includes bagel sandwiches, schmears, latkes, coffee, and deli-inspired specials.
Carolyn’s Modern Vietnamese (2015 Walnut St.): This week, chef Carolyn Nguyen opens her deeply personal successor to Revolution Taco, which she co-owned in the space for a decade. Her menu brings together her family’s Vietnamese cooking, the seafood boils and Southern food of her Louisiana childhood, French culinary technique, and the freewheeling flavor combinations that defined her earlier ventures. The 33-seat restaurant serves dinner, and alcohol, in a spare, contemporary dining room.
Corte (1175 Ludlow St.):Corio partners Ryan Mulholland, chef David Feola, and James Smith are taking over the former Mulherin’s Pizzeria at East Market, between Iron Hill Brewery and Mi Vida. Feola will lead a menu built around house-made pastas plus proteins, vegetables, and small plates cooked in the large Mugnaini wood-burning oven. Mulholland will oversee daily operations and oversee an Old World-leaning wine list and cocktails inspired partly by forgotten recipes from century-old books. The dark-wood, earth-toned restaurant is targeting a fall opening.
DiDi (3748 Lancaster Ave.): DanDan owners Kevin and Catherina “Cat” Huang say they are “within a month or two” of opening their fast-casual pan-Asian concept at the Triad apartment building in Powelton Village. DiDi will join Kabobeesh, Karak Cha House, Shibam Coffee, Two Locals Brewing, and other businesses in the growing complex at 38th and Lancaster.
Divers Club (733 S. Fourth St.): Queen Village is in line to get a neighborhood wine bar from Susan Freeman, Chris Fetfatzes, and Heather Annechiarico (Grace & Proper, Wine Dive) in a former hair salon that sits on the same stretch as Famous 4th Street, Southwark, Ambra, and Fitz on 4th. Fetfatzes describes the mood as “dark, scrappy, and European — somewhere between a Paris backstreet wine bar and a graffitied Berlin hangout.”
Eggcetera Haus (625 S. Sixth St.): Husband-and-wife team Rey Tamaka and Vina Kencana soon will turn the former Redcrest Kitchen into an all-day bar-restaurant. Tamaka, previously the chef at an Old City brunch restaurant, plans breakfast, lunch, and dinner, moving from specialty coffee and morning dishes into pastas, steaks, cocktails, and comfort food at night. The couple expects daily service, giving the Queen Village-Bella Vista border another full-day neighborhood option.
Field Day (923 N. Second St.): James Beard Award-winning bartender and author Danny Childs and his wife, Katie, have a fall opening targeted for their casual regional cocktail bar in Northern Liberties, next to Cescaphe Ballroom. Childs’ drinks will use locally farmed, foraged, and fermented ingredients. Executive chef Melissa McGrath, known for her work at the idled Sweet Amalia Market & Kitchen, will offer Pennsylvania Dutch-inspired snacks, sandwiches, and tomato pies. Highballs, house-made sodas, boozy gelati, and walk-in seating will help keep the mood informal.
Habibi Supper Club (1515 E. Passyunk Ave.): Miled Finianos is giving his itinerant Lebanese dinner series a permanent home on East Passyunk — possibly by the end of year — serving late breakfast and lunch before he offers ticketed, multicourse suppers.
HYO (1222 Walnut St.): Nightlife veteran Justin Jordan plans an October opening for this Korean tabletop barbecue restaurant behind Hearsay, his indoor-outdoor sidewalk bar and listening lounge. Guests will enter HYO through a phone booth inside Hearsay. The restaurant is part of Jordan’s multilevel entertainment complex, which also includes Celine and the forthcoming Chancellor Room event space and karaoke lounge.
Jean (161 W. Girard Ave.): Emmett chef Evan Snyder and partner Julian van der Tak are going upstairs with a 15-seat tasting menu restaurant opening this fall. Snyder and chef de cuisine Antonio Pizzo will prepare a 12-course menu centered on a 7-foot wood-burning hearth, drawing on Algeria, Tunisia, coastal Morocco, and the southern Mediterranean for culinary influences. A tagine will roast throughout dinner before being served family-style.
Kato (1832 Frankford Ave.): Mei Meichef-owner Jay Ho is taking over the former Izakaya Fishtown space for a restaurant inspired by his Taiwanese father and the food Ho grew up eating. Influences from Korean, Thai, and Vietnamese cooking will broaden the menu. Ho, who hopes to open in late fall, plans to retain the front bar while replacing the rear sushi counter with additional seating that can double as a private dining area.
Lovat Square(184 E. Evergreen Ave.): Former Four Seasons sommelier Damien Graef and journalist Robyn Semien opened this Chestnut Hill wine shop and tasting room in February, offering small-production bottles, wines by the glass, and light fare. The couple, who also own Brooklyn’s Bibber & Bell wine shop, will debut a full dinner menu by the end of September.
Macaluso’s (3101 S. 13th St.): Realtor Joel Gruenke and restaurateur Mark D’Andrea, long-ago roommates at Valley Forge Military Academy, are looking at an early October opening of this white-tablecloth Italian restaurant at 13th Street and Packer Avenue, near the sports complex. D’Andrea’s family owns RoadHouse in Staten Island, N.Y. Gruenke says the moderately priced menu will stick to traditional Italian cooking and offer a full bar. Parking will be available across the street.
Mylar Bar (1636-38 S. Ninth St.): Hospitality veterans Liv Arterbridge and Gina Piccari are turning the former Dino’s Party Center into a festive neighborhood bar inspired by the building’s history. They promise something nostalgic, playful, and deliberately unserious. Drinks will include martinis, punches, classics, and draft beer. Chef Colin White, formerly of Sally and Emmett, will oversee shareable “party snacks,” larger plates, and desserts available late.
Nippy’s on South (1312 South St.): Nurse and first-time restaurateur Nikia Peterson has purchased the former Ms. Tootsie’s building for an ambitious restaurant and bar. Peterson plans a polished setting with seafood towers, steaks, Asian and Caribbean influences, a substantial happy hour, and weekend brunch. The project will revive a prominent South Street property that had remained closed since restaurateur KeVen Parker’s death in 2021.
O’Morrey’s (1720 Sansom St.): Chefs Biff Gottehrer and Kenjiro Omori are developing a cocktail bar on the former site of Genji, the Japanese restaurant created by Omori’s father. The name is a cheeky rendering of the Omori family name. Plans call for a comfortable neighborhood bar in the spirit of the Ripplewood, where both chefs work, with cocktails and a serious food component. Their second joint project, Tako Taco, is months away at the former Bing Bing Dim Sum in South Philadelphia.
Palm Vintage (1414 S. Penn Square): Houston Yang and Mike Beja, who opened this day-to-night cafe and cocktail bar across from City Hall in the Residences at the Ritz-Carlton, are close to expanding into a nighttime scene with cocktails, sushi, oysters, caviar, and light food in a lush, tropical-inspired room meant to offer an escape from Center City.
Panco (2300 S. Croskey St.): Chef Ryo Igarashi, whose background includes Tokio Global and Maru Global (noted for its takoyaki balls), is behind a corner shop in West Passyunk whose menu will focus on Japanese cutlets. He says it’s opening soon.
Philly Curio (2240 Frankford Ave.): Tattoo Arts Convention founder Troy Timpel is creating an intimate Kensington restaurant-bar around his private collection of curiosities (think tribal masks, skeletal displays, taxidermy, and glass-topped tables containing preserved animals). Inspired partly by Savannah’s Alligator Soul, Timpel has discussed a Cajun-Creole menu with small plates and unconventional proteins such as rattlesnake. Drinks are expected to include cocktails, wine, bottled beer, and limited drafts. Target is November.
Philly Po’Boy (102 W. Berks St.): Brothers Chris and Greg Lynch are bringing a taste of New Orleans to the storefront beneath the Berks station of the Market-Frankford Line. Chris spent years cooking in New Orleans, while Greg’s Philadelphia background includes Starr Restaurants and LMNO. Plans call for classic powdered-sugar-dusted beignets, gumbo, and a mix of classic and specialty po’boys like fried shrimp, oysters and roast beef “debris,” plus fries, Creole potato salad, and café au lait from coffee roasted by Applied Arts in New Orleans.
Santé Social(1546 E. Passyunk Ave.): Sommelier Daniel Solway is giving his roving dinner series a permanent home across from the Singing Fountain. The approximately 30-seat space will function less like a conventional restaurant than a flexible hospitality venue, hosting wine dinners, tastings, classes, collaborations, private events, and some walk-in service. Cocktails are being developed with Danny Childs of Slow Drinks and Field Day, while changing chefs and collaborators may shape the food programming.
Somedays Bakery (1601 Walnut St.): Hand-laminated croissants are the foundation of this Queens-rooted bakery, which deals in sandwiches, salads, soft serve, and coffee. It’s targeting the end of the month.
Thalassa (918 N. 28th St.): Matt Maltepes is looking at late October or early November for his Greek-inspired cafe in Fairmount that will serve baklava, croissants, and house-made ice cream in flavors that change weekly. Savory offerings will include small plates such as feta grilled cheese with honey, avocado toast, and bagels with cream cheese. The drinks menu will feature European-style coffee preparations, including frappes and Freddo espresso.
Looking ahead
Two major projects are now on the docket for January, as the owners don’t want to compete with the holiday-season madness:the Pelican Club, Stephen Starr’s flashy Greek-themed restaurant taking shape in the former Devon Seafood Grill on Rittenhouse Square, and the yet-to-be-named “punk French” restaurantthat chefs Justin Bogle and Arthur Cavaliere are creating at the former Winnie’s Manayunk.
The long-closed Mermaid Bar in Mount Airy will retain its name under the new ownership of pizzaiolo Dan Gutter and business partner Alex Carbonell of Circles & Squares and Pizza Plus. The project, announced earlier this year, is aiming at a summer 2027 rollout.
The company recently announced plans to open stores in King of Prussia and Moorestown in late 2027.
The King of Prussia market, the chain’s first Pennsylvania location, is set to open at 320 W. DeKalb Pike, the site of the closed Hobby Lobby in the DeKalb Plaza shopping center.
The Moorestown store, the first in South Jersey, will be located at 1311 Nixon Dr., replacing the Barnes & Noble and PetSmart in the East Gate Square complex.
Each of the new locations will be about 58,000 square feet.
The inside of a recently opened Uncle Giuseppe’s Marketplace in New York.Courtesy Uncle Giuseppe's Marketplace
“King of Prussia and Moorestown are two markets we’ve been looking at for some time,” Carl DelPrete, CEO and cofounder of Uncle Giuseppe’s Marketplace, said in a statement. “We look for communities where we believe our stores will be a good fit and where customers are looking for fresh, quality food and good service.”
Founded on Long Island in 2001, Uncle Giuseppe’s now operates 13 locations in New York and North Jersey.
Every store sells made-in-house mozzarella, homemade pasta, prepared foods, fresh produce, specialty cheeses, imported Italian products, natural and organic items, and more traditional groceries. Each market also has full-service meat and seafood departments, an Italian deli, a scratch bakery, and a catering department.
Customers can watch workers make pasta at a recently opened Uncle Giuseppe’s Marketplace in New York.Courtesy Uncle Giuseppe's Marketplace
Company executives call shopping at Uncle Giuseppe’s an experience, one in which customers can watch pasta, mozzarella, and bread being made and see meats being cut to order.
Gourmet grocers have not been spared. Di Bruno Bros., the Philly-based Italian-food retailer, closed three of its five locations this winter, two years after being acquired by Wakefern Food Corp., the North Jersey-based supermarket cooperative that operates ShopRite.
Despite industry uncertainty, Uncle Giuseppe’s is not the only grocer expanding. Sprouts, the organic supermarket chain, is adding stores, too, including in Havertown, Limerick, and Washington Township.
New Jersey Gov. Mikie Sherrill made a bold statement on a social media post last week.
“The best cheesesteaks actually aren’t in Philly,” she said. “They’re right here in Jersey, and we’re about to go have one.”
She was talking, of course, about Donkey’s Place — the Camden cheesesteak staple that has long been a point of pride for South Jersey.
Founded in 1943 by Olympic boxer Leon “Donkey” Lucas, Donkey’s earned its name from Lucas’ hard-hitting fists. “They said he had a punch like the kick of a donkey,” says Rob Lucas Jr., the third-generation owner of Donkey’s Place after his father, Bob, and grandfather Leon.
Donkey’s has long been a favorite of locals and foodies in the know — Anthony Bourdain stopped by for his show in 2015.
Lucas sources the rolls from Del Buono’s Bakery in Haddon Heights. Customers old and new cite it as a secret to the sandwich’s success.
“I like it a lot,” says Bryan Neill, a real estate developer from Jenkintown who — after getting out of work from Moorestown early — decided to make the commute to Donkey’s for the first time. “You know, I don’t like too much bread. It’s a very thin roll. You get some flavor with the bread and the poppies, but a lot more focus on the meat and the onions.”
John Lynch, a warehouse owner from Maple Shade, who has been coming to Donkey’s for roughly 25 years, agrees. “His rolls are the best. Most rolls get soft and break apart — not these. You can eat a whole sandwich and the roll never deteriorates. It’s such a difference.”
The seeded roll has had some detractors — in a 2002 profile of Donkey’s in The Inquirer, food writer Rick Nichols noted that some “customers who are on probation worry the [poppy] seeds will taint their urine tests.”
So why a seeded roll? Lucas has a theory. “I think they put the poppy seeds on so it wouldn’t slide out of your hands when you were trying to eat it, to give it a little traction,” he said. “It’s just so much better. Hard on the outside, soft on the inside, and the poppy seeds really put it over the top.”
