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Food

EATS BEAT

* The transition from BYO to liquor-licensed can be tough on a restaurant's loyal following. So say the folks at Francoluigi's Pizzeria & Classic Italian Dining (1549 S. 13th St., 215-755-8900 francoluigis.com), who are letting their clientele down easy (even though it's been nearly two years since they got the license) by pricing all bottled wines at $23 in January, $24 in February.

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* The transition from BYO to liquor-licensed can be tough on a restaurant's loyal following. So say the folks at Francoluigi's Pizzeria & Classic Italian Dining (1549 S. 13th St., 215-755-8900 francoluigis.com), who are letting their clientele down easy (even though it's been nearly two years since they got the license) by pricing all bottled wines at $23 in January, $24 in February.

* Need an excuse to spend three hours sampling brews and apps? We have one! From 6-9 p.m. Jan. 31, Growlers Bar (8th and Fitzwater, 267-519-3242, growlersbar.com) will host a fund-raiser for Camp Wilbur Herrlich, a nonprofit camp for disadvantaged kids in upstate New York. $40; tickets at http://sendomatic.

com/5yxFd.

* Northwest Philly favorite Goat Hollow (300 W. Mt. Pleasant Ave., 267-428-5672, goathollow.com) reopened this week under the new ownership of Neil Campbell (Race Street Café) and Andy Shahan. The 100-seat restaurant, shuttered in 2008 after 17 years, has a bar, fireplace and, come summer, outdoor seating. It's open daily for lunch, dinner and late-night munching. American brasserie "rustic" is the mainstay on the menu created by Chef Adam Glickman (Monk's Cafe). There's an emphasis on craft beers, too.