Ivyland’s Tony’s Place Bar and Grill

When you walk into Tony’s Place in Ivyland, you may think this bar & restaurant is just another everyday place but what makes the location unique is the long family history dating back to the 1940’s in South Philly. Tony Mallamaci opened a small corner bar and shortly after his brother, Dominic, joined in the business. Tony, having learned to bake growing up in South Philly, started offering homemade roast beef and meatball sandwiches out of their bar and soon after mastered a tomato pie which became of legend status and is the signature item that Tony’s offers today.

University City’s La Terrasse.

The first I heard of La Terrasse was meeting the restaurant’s general manager, Joey, at one of the winter beer festivals. He started telling me about his background in craft beer on the West Coast and this little restaurant in University City which he was transforming into a craft beer bar that serves not only Penn students but also a wide range of clientele from business people to local politicians. I was immediately intrigued by what was a seemingly an environment that served a large range of people. I quickly trekked over to restaurant located at 34th and Samson Streets. From my first visit to today, I have always been impressed and have made La Terrasse one of my normal watering holes in the city.

Philly Beer Scene Turns 1 And Is Still Growing!

How do you recap the craziest year in your life? As we celebrate our first birthday, we’re taking a look back at all that has happened over the first year. From our launch party at World Café Live to putting together a Philly Beer Week feature to guide you through the best events those 10 days have to offer, it’s mind-blowing to see how far you’ve all brought us. I can’t even begin to tell you how awesome it has been to meet as many of you as we have. Hearing that you enjoy what we’ve put out and actually read it has by far been the highlight of the year.

You'll be seeing plenty of these during Philly Beer Week.

The pint glass is the most common of beer drinking vessels in the United States. The American version is roughly 6 inches in height, and holds 16 fluid ounces. Its simple design is more for storing when the glasses are empty than they are for accentuating the aromas or flavors of beer. The glass starts off fairly thin at the bottom, and is tapered to a wide mouth to prevent them from sticking together when stacked. As of late, it is more common to see what is called a nucleated pint glass. A nucleated pint glass has an etching on the inside bottom of the glass, allowing for the gasses in your brew to flow more freely, and aid in better head retention.