The top of Philly’s crop of men’s stores.
BY EMILY GOULET | APRIL 19, 2015 AT 5:53 AM
Our men’s shopping scene is growing more robust and varied with each season, and we couldn’t be happier. For those looking to avoid the big-box and mall scene, here are 10 of the best men’s boutiques in the city now, whether you’re looking for fashion-forward pieces (bold floral shorts) or easy-wearing basics (Chukka boots, button-downs). Consider it proof that there’s more to men’s shopping in Philly than J.Crew.
At Tung To’s Rittenhouse boutique, you’ll find luxury loafers, monk straps, boots and more from brands like John Lobb, Di Bianco and La Cordonnerie Anglaise. A tip: Love the fixtures? Most are for sale.
Go here for: High-end shoes and leather goods including briefcases and luggage.
25 South 19th Street, Rittenhouse.
Art in the Age
The rugged, American heritage trend is still going strong, and this Old City shop is one of the top in its class. You’ll find a hefty selection of raw denim, slim shirts and accessories here, plus grooming products (beard oil, earthy cologne) and more.
Go here for: Subtly cool accessories and clothing.
116 North 3rd Street, Old City.
Think of Boyds as the boutique version of Neiman Marcus, right smack in the middle of Center City. The elegant store offers men’s shoes, leather goods, sportswear and suiting, with much less of the intimidation factor you might expect.
Go here for: Everything, really.
1818 Chestnut Street, Rittenhouse.
David Grimes’s shop isn’t huge, but it serves up a great selection of basics with a stylish twist, from brands including M.R.K.T., Arthnic and OPNK. Tip: Check out the artwork; Grimes features a rotating selection of works by local artists.
Go here for: A carefully curated selection of modern menswear from brands you might not know.
704 South 4th Street, Queen Village.
One of the best selections of men’s vintage in the city, Briar offers men’s clothing and accessories from the 1800s through the 1960s. Ask owner David about anything and everything in the shop, and he’ll have a story about what it is and how to wear it.
Go here for: Dapper men’s vintage with a Jazz Age twist.
62 North 3rd Street, Old City.
Metro Mens Clothing
This shop is a haven for easy, great-looking pieces from brands you know and love, like Penguin, Ben Sherman, Fred Perry and Scotch + Soda. Bonus: Complimentary drinks while you shop.
Go here for: Top-notch button downs and great clearance finds (one Philly Mag staffer scored a $120 shirt here for $20).
1600 East Passyunk Avenue, East Passyunk.
This Rittenhouse studio is the place for impeccably crafted bespoke suits. Enough said.
Go here for: Suiting and their latest service, custom jeans.
1839 Chestnut Street, Rittenhouse.
P’s & Q’s
Much of the clothing here is for the sartorially advanced (wild florals, slim joggers), but less adventurous guys can still find great basics (Woolrich Chukka boots, Baldwin Denim polos).
Go here for: Modern streetwear and a selection of awesome sneakers.
820 South Street, South Philly.
Wayne Edwards Workshop
Previously located on Locust Street (and closed for the past several years), longtime menswear boutique Wayne Edwards moved to a new Rittenhouse location earlier this year. You’ll find ready-to-wear — ties, cashmere sweaters, etc. — and custom shirts and suits.
Go here for: Made-from-scratch suits starting at (a very reasonable) $945.
1710 Sansom Street, second floor, Rittenhouse.
Stars and Stripes
Formerly known as Mettlers American Mercantile, this Rittenhouse shop (located in a rehabbed gothic church!) has a vast men’s selection of preppy-leaning pieces. (Psst: Many of the vintage display items are for sale, too!)
Go here for: Smart, always-in-style casual wear.
2129 Chestnut Street, Rittenhouse.
Good nutrition and a buzz – from a popsicle? What more do you need on a sunny Saturday afternoon…
4.17.15 | The Chalkboard , Photo credit: Chaucee Stillman
GOOD NUTRITION and a buzz – from a popsicle? What more do you need on a sunny Saturday afternoon? All good things come together in these spirit-spiked popsicles made from natural ingredients and filled with protein, minerals…and alcohol.
We genuinely love this little spirit-maker for their nature-infused alcohol. Art In The Age‘s ROOT flavor is infused with spices and black tea – delicious on it’s own, but even more impressive blended with almond milk and tossed in the freezer. Think of these pops as a grown-up version of a root beer float! We’ve made cocktails with these spirits before as well, if you’re looking for an un-frozen version of this concoction, see our drink recipes here!
2 oz Art in the age ROOT spirits
8 oz Pressed Juicery Vanilla Almond
1 tsp Cinnamon
Combine 2 oz of Root spirits and 8 oz of almond milk in a cocktail shaker and shake vigorously. Pour mixture into popsicle molds. Allow foam to settle before topping off to fill line. Place in freezer. After one hour insert popsicle sticks into molds and continue freezing until solid (you can let them sit overnight).
Boozy BORF Beverage Wins Y&H’s You Call That an Artini? Contest
Posted by Alex Baca on Apr. 27, 2012 at 2:39 pm
Last night was judgment night at Fruit Bat: We, the writers of the bi-weekly “Cocktail Guess” column, along with host Erik Holzherr, owner of the cocktail-centric boite on H Street NE, picked a winner in the You Call That an Artini?contest.
An average of the judges’ scores suggested victory for Scott Stead‘s “Bitch Set Me Up”—a deep purple-colored drink made with marionberries, angostura bitters, muddled lemon, Bluecoat gin, Benedictine, cherry brandy, and pineapple juice, served up in a martini glass rimmed with powdered sugar and accented with $1 bills. We liked the colorful nod to D.C.’s most prominent politician and the heady combination of gin and fruit.
But! The added weight of votes from the crowd thrust Alex Pile‘s BORF-inspired “On the Brink of Distinction” into first place.
The ingredients in Pile’s cocktail, inspired not just by BORF but by one of his last remaining pieces in the city, spell out the miscreant graffiti artist’s handle: one ounce Bulleit bourbon, one ounce orange juice, one ounce Root (an American liqueur by Philadelphia-based Art in the Age), and one spoonful of Fernet Brana, served up.
Though we weren’t entirely sold on the first sip of Pile’s creation, the aftertaste—deep and medicinal, with a hint of citrus—kept us drinking. Though we wished it was a bit sweeter, we liked that the “On the Brink of Distinction” packed a boozy punch. Nonetheless, the love from the crowd—about 16 votes—won him a $100 tab to the Holzherr establishment of his choice (either Fruit Bat, its upstairs alter-ego Church & State, or Wisdom in Southeast D.C.), as well as a spot on the Fruit Bat cocktail menu for the month of May.
The other entries:
“Hair of the Dog”: three strawberries, 1.5 ounces vanilla vodka, one packet strawberry-kiwi Emergen-C, filled with soda water and garnished with mint, served over ice; inspired by a Brand Dave screenprint. Though the intentions behind this drink were smart—an alcoholic hangover cure!—the execution flopped. All the ingredients were overwhelmed by the Emergen-C, which caused us to collectively spit-take our sips.
“La Estriptisa”: two ounces tequila, one ounce lemon juice, one ounce tamarind ancho syrup, filled with club soda and served over ice; inspired by a painting of a burlesque dancer. All of us judges really dug this fizzy, fruity drink, but wished the tamarind ancho syrup packed more heat.
“Five-Hour Erection”: an ounce and a half of vodka, half an ounce moonshine, one bottle of 5-Hour Energy, served up in a martini glass and garnished with a “little blue pill” (to our understanding, a jelly bean); inspired by this Maxim cover. This drink, amazingly, got worse with each sip, we concluded. 5-Hour Energy shouldn’t be sipped, ever, and shouldn’t be used as a mixer, ever.
Thanks for participating, though, all the same.
Photo by Alex Pile
Sara Creech is a former servicewoman turned farmer passionate about organic produce. But what led her into farming was a little more personal.
Sara’s husband was diagnosed with cancer in 2010. After his diagnosis they researched alternative therapies and nutrition. When her husband lost the fight with cancer Sara immersed herself into learning about farming, organic food and cooking. That’s when she made the jump and moved to a small farm in Indiana in 2012.
We got a chance to chat with Sara about her life as a female farmer and the veterans who volunteer on her farm.
How do you view your role as a female farmer in society?
Well, I think women specifically are poised and ready to take the whole local food farming by storm. They are the number one people that are buying food. They purchase organic food because they want healthy food for themselves and their families.
I think women are sensitive to how the choices they make impact everything around them. They’re interested in sustaining the natural beauty and order of things.
What is the most satisfying part of farming for you?
The healing power of nature. I love seeing veterans come out as part of Operation Groundwork and do something they haven’t done before, like opening up a beehive for the first time, picking up a new lamb, or hanging out with a chicken. You can see a change in their demeanor, a connection to something they lost.
How has your experience as an active duty service woman influenced your life as a farmer?
Life as a farmer means flexibility and being able to adapt. The military made me goal-oriented and how to roll with the punches.
Lots of veterans come home with PTSD and anxiety so they have a hard time coming home and doing a 9-5 job. Agriculture gives them some flexibility. Selling produce at a market is a great way to reconnect with society in a nonthreatening way. People that come to the market are usually passionate about homegrown food and want the produce so it’s a safe environment.
What does your farm produce?
We do a maple syrup, we do honey a little bit, just when we have it available. We grow fruit, we do a lot of berries, raspberries, We have a half-acre orchard with some apple trees, pear trees, and peach trees. We also have chickens, turkeys, ducks, maple syrup, we do both meat birds and we also sell eggs.
Learn more about Sara and Blue Yonder Organics at www.blueyonderorganicfarm.com and share with us your farming story by tagging #KnowYourFarmer!
Posted: Apr 15, 2015 11:29 AM EDTUpdated: Apr 15, 2015 11:29 AM EDT
By Nicole Allshouse
Prepping & Grilling Lamb Chops
8 – 10 Lamb Chops, single cut or T. Bone chops
1 TBS Worcestershire sauce
½ TSP Black pepper, fresh ground
1 TBS Olive oil, extra virgin
½ TSP Sea salt
1 TSP Mint or Rosemary, minced fine, fresh
To Prepare Lamb Chops: (approximately 30 minutes before you are ready to grill)
· Light your grill and prepare for cooking Lamb chops.
· Lay out chops on a platter
· Season the chops with Worcestershire, olive oil and pepper, rub both sides of the chop
· Cover with plastic wrap and set aside for ½ an hour before grilling
To Grill Lamb Chops:
· Just before grilling, season the chops with sea salt
· Wipe grill clean
· Grill chops to desired temperature, approximately 2 min per side
· Remove chops from the grill and sprinkle with fresh minced herbs
· Serve with new potatoes and spring vegetables
New Potatoes and Spring Vegetables
Prepare your Potatoes:
Small marble potatoes or new potato variety
Sea salt and black pepper
Olive oil, extra virgin
· Line a small tray with foil, wash potatoes and place them on the tray
· Rub potatoes with olive oil then sprinkle with salt and pepper.
· Optionally, you can add some garlic and herbs
· Roast potatoes at 400° until tender to the touch
· Keep warm until serving time
Prepare your Vegetables:
Spring vegetables (like asparagus or sugar snap peas, shitake or oyster mushrooms)
· Trim asparagus, split them and cut in pieces the size of snap peas
· Steam peas and asparagus for 1 minute
· Heat a pan with butter and sauté a few mushrooms lightly
· Add the steamed asparagus and peas, toss together
· Season with sea salt and serve right away
Blueberry Cold Snap Cocktail
Your Favorite Vodka 1.5 oz
Art in the Age Organic Rhubarb Liqueur .50 oz
Blueberries 10 each
Fresh Sour Mix 1.25 oz
Lavender Bitters 2- 3 dashes
Combine the blueberries and the sour mix in a pint glass and muddle well. Add your favorite vodka, rhubarb liqueur and 2- 3 dashes of the lavender bitters. Shake and strain into a glass over ice. Or if you are a fan of Martinis, shake and strain into a chilled martini glass! Garnish with a fresh lavender flower for an aromatic touch.
Stuff We Like
Outdoor Chess Tables. Shake winter’s dust off your brain at one of several tables around town. Bring your own chessmen, or checkers pieces. This table’s in Friendship.
The Goldfinch. Donna Tartt’s 2013 Pulitzer-winning novel follows a teenager who becomes a quasi-accidental art thief after his mother is killed in a terrorist attack at the Metropolitan Museum of Art. An immersive Dickensian tale that deals with questions of art and loss. Now in paperback
Hello Bistro salads. Create a whatever-you-want-type salad, get fries on the side for $2, put them together and voila! www.hellobistro.com
Art in the Age. This Philadelphia-based spirits company makes herbal liqueurs from native Pennsylvania plants. Try the Sage liqueur with tonic and lime for a bracing spring pick-me-up.www.artintheage.com
Going Clear: Scientology and the Prison of Belief. Documentarian Alex Gibney’s succinct primer on the reported bad behavior of the religious organization, from tax dodges and labor abuses to its rigid control over members. On various HBO streaming services.
ART IN THE AGE
MAY 23RD, 2015
Join us as we welcome back Chris from Art in the Age on Saturday May 23rd from 2-5pm for a tasting of their exceptionally unique spirits! Based on historical recipes, their products are made in small batches using locally sourced organic ingredients. We’ll be tasting Sage, a “botanical vodka” (i.e. gin without the juniper) based on a recipe from Thomas Jefferson’s gardener, Snap based on a molasses ginger snap cookie, and Rhubarb, a bright and flavorful spirit that includes carrot, beets, lemon, and (of course) rhubarb. See you there!
Rhubarb Art in the Age
Rhubarb is one of the first plants to come up in a perennial garden. Its tangy flavor is enjoyed in jams, while strawberry-rhubarb pie might be the perfect expression of down-home taste. To find that memory-laden aroma in a bottle is a great way to preserve the essence year-round.
Rhubarb originally came from China, where it was used as an herbal tonic. In the late 18th century cane sugar became more affordable, and that changed the way rhubarb was enjoyed. Upon discovering the capacity of sugar to release the wonders of the plant’s intrinsic flavor, rhubarb migrated from a doctor’s tonic to a tasty treat.
Art in the Age of Mechanical Reproduction is the esoteric name for the distillery behind the production of Root, Sage and RHUBARB Tea, with the latter featuring a botanical bounty of beets carrots, lemons, petitgrain, cardamom, pure cane sugar, and certified organic rhubarb. It’s an 80-proof spirit that’s tangy but not too tangy – sweet, but not too sweet. It’s crisp and refreshing, but with a hint of spice. Art in the Age is under the same ownership as Tamworth Distilling and Mercantile in Tamworth. Currently, owner Steven Grasse is building a program in Tamworth for farm-to-bottle distilling and making a variety of spirits in small batches.
One reason Grasse chose New Hampshire over his native Pennsylvania was the purity of the water. A good spirit starts with the best water and the Ossipee aquifer is very pure. Grasse was the inventor of two of the most successful spirits brands of the 21st century, Sailor Jerry Spiced Rum and Hendrick’s Gin. His investment in rural Tamworth is more than just another distillery location. He and his philosophy are deeply rooted in building a great product from the ground up and giving the local community a place to learn and commune. The 19th-century idea of a lyceum is at the core of the development. The distillery is also a mercantile with useful things made by hand, a place to meet and converse and eventually, the Tamworth Inn will be opened as a farm-to-table restaurant.
At the moment only un-aged products are available and only at the distillery. The distillery is scheduled to open to the public in late May.
Enjoy this liqueur simply over rocks or in creative springtime cocktails.
Garden Gimlet from Art in the Age features another early spring garden plant – mint.
1 part RHUBARB Tea
1.5 parts Hendrick’s Gin
½ part simple syrup
2 fresh mint leaves
Cucumber for muddling and garnish
1 teaspoon fresh lime juice and wedges for garnish
Muddle mint and cucumber in a mixing glass. Squeeze in lime. Add other ingredients. Shake with ice and pour into a chilled rocks glass. Strain out ice if desired. Add cucumber slices and mint as a garnish.