Michael Klein's Restaurant Insider
Jakes Sandwich Board has a new West Philly location; Angelo Lutz does QVC tomorrow, Food Network Sunday.
New in West Philly: Gary Dorfman and Sean Stein have opened their second location of Jake's Sandwich Board, in University City (125 S. 40th St., 215-921-9580), a follow-up to their original at 12th and Sansom streets. Focus is on the carved-to-order station, brisket, pork and turkey. The third day of each month, Jake's U. City puts on a "Three for All": Three bucks for any sandwich on the menu for three hours (noon-3 p.m.).
Wise guy does QVC: Angelo Lutz, onetime Joey Merlino associate and current owner of Collingswood's Kitchen Consigliere Café, will make his debut on QVC. Tomorrow at 5 p.m., Lutz will appear on-air to hawk food products inspired by his BYOB, reported Danya Henninger, of Philly.com. Up tomorrow: 1,000 specialty cuts of prime rib ($89 apiece), each 3.5 and 4 pounds, fully cooked, able to feed eight to 10 people, and shipping frozen. Sunday, Lutz will appear as a contestant on the Food Network's "Cutthroat Kitchen."
Changed the lox: Russ Cowan confirmed that he sold the Rittenhouse Square offshoot of his Famous 4th Street Deli to Brooklyn-bred Rich Kaufman and partner Ken Keating, who have renamed it Kaufman's. Cowan opened the deli-restaurant at 38 S. 19th St. in 2009 as an adjunct of the Famous flagship at Fourth and Bainbridge, which he bought nearly 10 years ago. That location is unaffected. Kaufman and Keating left jobs in the mortgage department at Wells Fargo. They plan to keep everything as-is, including staff.
New in Port Richmond: Restaurateur Shawn Szrankowski has revamped Sean Thornton's Public House (2401 E. Allegheny Ave., 215-717-2135), reported Danya Henninger, of Philly.com. Szrankowski also owns Owen's Cafe, in Mayfair. He's brought Garces Group alum Bethany Gregory on as head chef. Her charge: update the food at the longstanding corner bar and turn it into more of a gastropub.
New in South Philly: Maglio Sausage Co. cut the ribbon yesterday on its Italian-specialty foods market, which carves out part of its production plant below Pattison Avenue (3632 S. Third St.). Customers used to wait on a loading dock and give orders to a guy at the counter. Now they head inside for Maglio items, Dietz & Watson meats and cheeses, breads from Cacia's, prepared foods, sandwiches, desserts, produce and imported products. Open daily.