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Summer Cocktail Recipe: Strawberry-Rhuby Smash

7_2_thetowndish1We’re in the heat of summertime affairs, and what better to present your guests with than an in-season, flavor-packed cocktail. With copious amounts of strawberries stocked in local supermarkets and farmers’ market stands, we decided to craft a cocktail celebrating this sweetest berry of summer.

To elevate our drink recipe, we match the sweetness of strawberries with the tart tanginess of rhubarb. Lucky for Philly area locals, we have easy access to Art in the Age’s Rhubarb Tea spirit, a botanical dreamboat of a spirit concocted with a complex bounty of beets, carrots, lemons, petitgrain, cardamom, cane sugar and, most importantly, Bartram’s Garden’s own rhubarb.

Feeding off of the garden-inspired spirit, we threw in some fresh-picked basil to add another dimension of flavor and a spoonful of honey to mellow the rhubarb’s bite. Of course, everyone adores a refreshing bite on the finish of their summery sips, and here in this easy-sipper, tonic’s doing that trick.

What’s best of all about this cocktail? It’s surprisingly easy to create—just muddle, stir, shake and pour. Consider this thirst-quenching tipple for your next outdoor bash—we know we will! (Can’t access Art in the Age products? Replace Rhubarb Tea with your favorite variety of vodka.)

Cocktail Recipe: Strawberry-Rhuby Smash

Ingredients:

  • 2 oz. Art in the Age Rhubarb Tea
  • 4 strawberries (quartered); additional strawberries for garnishing
  • 4 basil leaves
  • 1–1.5 tsp. of honey
  • 2 dashes of bitters (Fee Brothers rhubarb bitters recommended)
  • 4 oz. tonic water
  • lemon slices

Method:

1. Muddle four chopped strawberries with four basil leaves and honey.

2. Add muddled base to shaker with ice, 2 oz. Art in Age Rhubarb Tea, 4 oz. tonic water and 2 dashes of bitters.

3. Shake.

4. Pour into a highball glass and garnish with slice of lemon and strawberry.

5. Enjoy!

This cocktail recipe is produced as part of Shari’s Berries’ berry-inspired cocktail recipe series. Visit Shari’s Berries for more garden party-inspired sips.

Cocktail recipe created by Nina Cazille, Ronna Dewey, Amy Strauss

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Summer Cocktail Recipe: Strawberry-Rhuby Smash

 


Blackberry SAGE Jam Cocktails

7_2_withfoodandlove1These Blackberry SAGE Jam Cocktails are the bomb dot com. Seriously now jam + spirits together are freaking life-changing. Someone please transport me back in time to three days ago.  I want to be sitting on a dock, soaking in the salty air with one of these in my hand right now.

The past few days Chris and I have been in Sag Harbor soaking in the rays and relaxing in the warm, totally not humid, I can’t even believe how nice it is right now air – with amazing fresh food and even more amazing friends.

We laughed, we swam, flew kites and explored farm-stands. We ate, we drank, we ate some more, laughed again and loved a lot and it was perfect. Well – except for the hours and hours of traffic we were stuck in to and from Philadelphia. But I would say, it was all worth it.

Last week in my CSA I got a jar of black raspberry jam, well technically it is jelly, but who really cares, it’s amazing either way. It’s hand-crafted in small batches right outside of Philly in PA’s very own Lancaster County – the land of all things Amish and out of this world fantastic.

With Fourth of July celebrations coming up I couldn’t think of a better way to celebrate the birth of America than with a drink comprised of all things U S of A.

Seasonally fresh blackberries, small batch jam + locally sourced spirits from my friends over at Art in the Age. I’ve been enthralled with AITA spirits for a few years now. They’re my super go-to-jam {pun intended}. Art in the Age has four spirits that you can become obsessed with too: ROOT, SNAP, and my favorites RHUBARB +SAGE which are perfect for summer.

SAGE is woodsy and full-bodied, somewhat that of gin, but much more sippable. It mixes perfectly with both sweet and savory. SAGE is comprised of organic American botanicals including thyme, rosemary, lavender, fennel + of course sage. Click here to see where AITA is sold near you.

BLACKBERRY SAGE JAM COCKTAILS

These directions will make two drinks or one very strong personal-sized {please drink responsibly}.

Ingredients:

  • 2 ounces Art in the Age SAGE
  • 1 tablespoon blackberry or black raspberry jam
  • 1/4 cup blackberries + more to garnish
  • juice from 1/2 lemon
  • lots and lots of ice

Fill two rocks glasses with ice, dump that ice into your Mason Shaker or cocktail shaker. Then pour in the SAGE, blackberry jam, blackberries + lemon juice. Shake vigorously, both the ice and blackberries should be pulverized.

Divide the the cocktail into two rocks glasses, garnish with a couple blackberries.

Drink + enjoy immediately.

w i t h l o v e -

SHERRIE


{{disclaimer}} This post is in partnership with Art in the Age + Philly FoodWorks and includes Amazon affiliate links. This helps support the continued growth and development of my site. All opinions are my own.

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Blackberry SAGE Jam Cocktails


Summer 3-Course Menu at Flemings Prime Steakhouse in Rancho Mirage

6_30_palmspringslife1Enjoy our three-course summer menu for $40.95

Join us for our latest seasonal menu inspired by the ingredients of summer. Start the evening with our Sashimi Tuna topped with a citrus, cilantro and avocado relish. Then indulge in a Duo of Porcini-Crusted and Bacon-Wrapped Filet Mignon, and Cedar-Smoked Salmon with a honey-soy glaze. To finish, enjoy our Fresh Summer Berry Shortcake with fresh summer berries on an orange-pistachio infused shortcake biscuit. For a limited time, discover the savory side of summer for $40.95* per Guest.

Starter:
* SASHIMI TUNA, sashimi tuna, sweet onion, jalapeno, and scallions in an island ponzu and sesame marinade; topped with a citrus, cilantro and avocado relish, crisp onions and fried wontons

Entrée
* DUO OF FILET MIGNON AND SALMON, porcini-crusted and bacon-wrapped filet mignon with a creamy gorgonzola cheese sauce, and house cedar-smoked salmon with a honey-soy glaze

Dessert
* FRESH SUMMER BERRY SHORTCAKE, summer berries, orange-pistachio infused shortcake biscuit with chantilly cream and fresh mint

Featured Cocktail
* R&R SMASH, $9.95, Art in the Age Rhubarb Organic Spirit, fresh raspberries and basil, a refreshing balance of sweet and tart

Cost

$40.95. Per Person. For reservations call 760-776-6685

Location

View mapFlemings Steakhouse and Wine Bar
71800 Hwy 111
The River
Rancho Mirage, CA

Additional Information

Sponsor

Flemings Steakhouse and Wine Bar

Phone

760-776-6685

We make every effort to ensure the accuracy of this information. However, you should always call ahead to confirm dates, times, location, and other information.

 

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Summer 3-Course Menu at Flemings Prime Steakhouse in Rancho Mirage


Recipes for your July 4th feast

6_30_edibleorlando1Tips for Food and Fun From Local Chefs

America’s most iconic holiday is on the horizon and we’ve been busy thinking of a quintessential feast your guests will rave about long into the summer. So we tapped some of our favorite local chefs, plus one creative mixologist, to offer a Fourth of July menu that might even outshine the fireworks.

The Cocktail
Samm Holder, bartender at The Woods, suggests this patriotic libation.

The All-American
1 1/2 ounce Old Forester Signature Bourbon
1/2 ounce Art in the Age Root liqueur (available at Total Wine)
1/2 ounce Jack Rudy small batch grenadine (basic grenadine will also work)
1/4 ounce maple syrup
1/4 ounce apple cider vinegar

Combine all ingredients, shake and strain into a rocks glass. Garnish with rosemary for aromatics.

Note: The maple syrup and apple cider vinegar can be combined in advance at a 1:1 portion.

** This drink is available at The Woods all summer.

The Grill
John Rivers of 4Rivers Smokehouse and The COOP shares his favorite meaty main from hisSouthern Cowboy Cookbook.

Cowboy Rib-Eye Steak
1 16- to 18-ounce rib-eye steak, bone in, 2 to 3 inches thick. (Ask your butcher for a French cut if you want to show off a bit.)
4 tablespoons 4R Coffee Rub (recipe below)
1 medium onion, thinly sliced
3 garlic cloves, finely minced
1 cup unsalted butter, softened, divided

Coffee Rub
1 cup coarse salt
1 cup coarse black pepper
¼ cup brown sugar
2 tablespoons ground coffee
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves (dried)
1 teaspoon onion powder
1 teaspoon granulated garlic

Yield: 2.5 cups

Make coffee rub:
Combine all ingredients until well blended. Store in a dry cool place for up to 30 days.

Prepare steak:

1. Rub steak on both sides with coffee rub at least 1 hour (up to 24 hours) before serving. Wrap tightly in plastic wrap and refrigerate. Remove 1 hour before grilling and let come to room temperature.

2. Preheat oven to 325˚F and preheat grill to high.

3. Sauté onion and garlic in ½ cup butter in a large sauté pan (big enough to hold the steak) over medium heat until onion is translucent, about 5 minutes. Remove pan from heat and set aside.

4. Place steak on grill directly over the hottest area and sear for 4 minutes without moving. Flip once and repeat.

5. Remove steak from grill and place in sauté pan with garlic and onions, covering steak with onions.

6. Divide remaining ½ cup butter into small pats and put on steak. Finish steak in oven for 4 to 7 minutes for medium rare and 7 to 10 minutes for medium, turning once and spooning melted butter over the top of the steak.

7. Remove pan from oven. Remove steak from sauté pan, tent with foil and let rest for 10 minutes before slicing.

8. Serve with melted butter and onions.

Tip: Ultra-thick, Flintstone-sized, bone-in steaks require a bit of extra care when cooking. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. To protect against this, increase the baking time versus the grill time. Doing so allows the inside a chance to catch up with the charred outer crust.

The Side
Chef Norman Van Aken of NORMAN’S at The Ritz-Carlton Orlando adds panache to fried green tomatoes (pictured above, photo by Penny De Los Santos). Recipe adapted from My Key West Kitchen by Norman & Justin Van Aken.

Fried Green Tomatoes (serves 4)

Make the Vinaigrette:
2 teaspoons Creole mustard
1/3 Cup Champagne vinegar
2/3 Cup canola oil
¼ teaspoon kosher salt
A pinch black pepper

1. Whisk mustard and vinegar in a mixing bowl.
2. Gradually add the oil while still whisking.
3. Season with salt and pepper and reserve.

Marinate the Tomatoes

1-2 green tomatoes, cut into ¼-inch slices, lightly salted

1. Marinate tomato slices in vinaigrette for at least 30 minutes while you make the Pick-a-Peppa Cream Cheese and Seasoned Semolina Flour (recipes below).

Make the Pick-a-Peppa Cream Cheese:
4 ounces of cream cheese, softened
1 tablespoon Pick-a-Peppa sauce
3 tablespoons sour cream
½ each lemon zest
½ teaspoon lemon juice
⅛ teaspoon kosher salt
pinch black pepper

Mix all of the above together and set aside. Can be chilled and re-tempered at room temperature.

Make the seasoned semolina flour:
1 cup semolina flour
¼ teaspoon red pepper flakes
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon black pepper

Mix all the ingredients and reserve.

Fry the Tomatoes:

½ cup buttermilk
1 teaspoon Tabasco sauce
~
1 cup seasoned semolina flour
3 cups canola oil, or more as needed for frying
~
Kosher salt
Freshly cracked black pepper

1. Pour the excess vinaigrette from the tomatoes. (It can be saved for another use if you like).

2. Mix the buttermilk and Tabasco sauce in a small bowl.

3. Heat oil in large pot until it reaches 350° F. One by one, dip the tomatoes in the buttermilk mixture, then in the seasoned semolina flour.

4. Fry for about 3 to 5 minutes or until golden brown and drain on paper towels. Season with salt and pepper as desired.

5. Spread the cream cheese mixture on the bottom of a serving platter. Place the hot, just cooked tomatoes on top of the cream cheese and serve.

Note: This can be dressed up with a mix of lettuces on top as well.

The Dessert

Because you can never have too much pie, this recipe makes two. Recipe adapted from My Key West Kitchen by Norman & Justin Van Aken.

 Sunshine’s Key Lime Pie

Make the Crust:

3/4 cup sliced almonds, lightly pan-toasted

One 4.8-ounce package graham crackers, crushed in the bag

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

2⁄3 cup unsalted butter, melted

1. Place the almonds in a food processor and pulse a few times. Add the graham cracker crumbs, sugar, cinnamon and nutmeg. Pulse until well ground, but not quite dust. The mixture can be kept in the refrigerator for up to a week if not using right away.

2. Transfer the mixture to a large bowl and add the melted butter to combine. Divide evenly between 2 pie pans. Press the crust firmly onto the bottoms and up the sides of the pans, making a small rim.

3. Bake the crusts at 350F until bubbling and turning from shiny to matte, 10 to 12 minutes. Cool in the pans on a wire rack.

Make the Filling:

Two 14-ounce cans sweetened condensed milk

One 12-ounce bottle key lime juice

10 extra-large egg yolks

(reserve the clean whites for the meringue)

Pour the condensed milk into a large bowl and stir in the key lime juice. In another large bowl, whisk the egg yolks until pale yellow Add the key lime mixture, stir well and pour into the pie crusts.

Tap the pans on the countertop to remove any air bubbles and bake at 350F for about 15 minutes, rotating halfway through the baking time. Let the pies cool to room temperature, then wrap and refrigerate for up to 10 hours.

Make the Meringue

2 cups granulated sugar

reserved egg whites

pinch coarse salt

When you are ready to serve the pies, set a pan of water large enough to fit the bowl of your mixer to a simmer. Add the sugar, egg whites and salt to the bowl and whisk gently by hand over the simmering water until the mixture is room temperature and you can’t feel any sugar granules when you roll the mixture around in your fingertips.

Transfer the bowl to its mixer and whip on high speed until the meringue turns bright white and holds medium peaks. Apply the finished meringue to the chilled pies. Torch at will.

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Recipes for your July 4th feast


Blue Anchor at Spruce Street Harbor Park

6_27_philly.eater1The Blue Anchor/Spruce Street Harbor Park

Columbus Blvd. and Spruce St.
Official site
Status: Now open

Spruce Street Harbor Park, the Delaware River waterfront’s mega pop-up for the summer season, is now open — and with it, a new, floating Garces Group restaurant and bar called The Blue Anchor. The restaurant and the park (which includes a boardwalk, gardens, a crazy number of hammocks, and more) will remain open through August 31.

While the boardwalk is lined with concessions like hot dogs, fries, and water ice, the Blue Anchor will provide more substantial meals, pluslocal beer, wine, and cocktails. The restaurant’s brief menu pulls from popular items at Garces’ Village Whiskey, with a selection of burgers (including the Village Burger), fries with braised short ribs and Sly Fox cheddar sauce, and a Cracker Jack sundae.

Blue Anchor Menu:Village Burger
Sesame potato roll, tomato, cheddar, bibb, thousand island
- bacon optional

Veggie Burger
black bean & lentil, tomato, bibb, thousand island

Blue Anchor Special
Truffle-mushroom, caramelized onions, cheddar

Village Queen
Double burger, tomato, bibb, fries, pickled jalapeños, cheddar

Cobb Salad
Romaine, avocado, blue cheese, egg, smoked bacon

Fries 
- Sly Fox Cheddar Sauce optional

Shorty Fries
Fries topped with braised short ribs & Sly Fox cheddar sauce

Kids’ Baskets
Burger or grilled cheese with fries

Desserts

Ice Cream Sandwiches
· Dark Chocolate Mint-Chocolate Ice Cream
· Sea Salt-Chocolate Chip-Vanilla Ice Cream
Old School Root Beer Float
Cracker Jack Sundae

Bar:

Beer: Yards Brawler, Yards Philly Pale Ale, Yards Saison, Victory Summer Love, PBC Walt Wit, Neshaminy Creek Trauger Pilsner.
(Beer selection will change throughout the summer.)

SANGRIA: Red sangria made with pinot noir, apple brandy, triple sec and fresh seasonal fruit.

COCKTAILS: Root & Rye — Bulleit Rye, Art in the Age Root, orange bitters, fresh orange. (Cocktail selection will change throughout the summer.)

 

The bar and restaurant are both open daily, though with lots of variation in operating hours. Check the official site for the full rundown.

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Blue Anchor at Spruce Street Harbor Park


Your Big Fat Weekend Shopping Guide: 10 Sales To Shop Now

6_27_cityandpress1It’s a local retail extravaganza in Philly this weekend. Peruse our roundup for a comprehensive list of all the sales—everything from designer to gardening—that are happening in the area. Think of it as your weekend shopping bible.

Art in the Age: This weekend, get 20 percent off summer styles for men and women.

Boyds: Spring and summer …

Read full article on Philadelphia Magazine.

It’s a local retail extravaganza in Philly this weekend. Peruse our roundup for a comprehensive list of all the sales—everything from designer to gardening—that are happening in the area. Think of it as your weekend shopping bible.

  • Art in the Age: This weekend, get 20 percent off summer styles for men and women.
  • Boyds: Spring and summer clothing, shoes and accessories are up to 50 percent off.
  • Charlie’s Jeans: Mention the 20 percent off coupon to get the discount on full-priced merchandise.
  • Duke & Winston: Just in time for the 4th of July: Get 20 percent off site-wide with code REDWHITEDUKE.
  • Eaves: Get up to 40 percent off designer labels in-store.
  • Nich Boutique: From June 28 through July 3, all apparel is 25 percent off.
  • Nicole Miller: Shop the semi-annual sale with up to 70 percent off select style in-store and online.
  • Shop Sixty Five: Everything in the store is 20 percent off with an additional 20 percent off already marked-down merchandise.
  • Terrain: Shop their once-a-year Tag & Garden sale with deals like this and this.

Now, go forth and shop.

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Your Big Fat Weekend Shopping Guide: 10 Sales To Shop Now


Spruce St. Harbor Park Officially Opens Today! Our Weekly Obession

6_27_thebarachgroup1Today is finally the grand opening of the highly anticipated Spruce Street Harbor Park along the Delaware River Waterfront. The riverside entertainment will extend south from the Independence Seaport Museum to include temporary elements like a floating pop-up restaurant and beer garden, a hammock lounge, fire pits, boardwalk, mister walk and urban beach.

Now through August 31st, Philly locals and visitors will get the chance to experience great times at this summer village.   It will be open daily from 11am-1am and feature festivals, concerts, and amazing food/beverages.

Our favorite part may have to be “The Oasis,” a floating construction to house a restaurant and bar. Made up of three barges, a lily pad floating water garden, colorful seating and a net lounge that extends out over the river, The Oasis puts visitors right over the Delaware’s waters.  The restaurant bar, named “Blue Anchor” consists of a walk-up window, with all-alfresco seating surrounding the converted serving spaces, including bright Adirondack chairs, picnic tables and bistro tables.  Best of all - the Garces Group will handle the food and drink!  Check out their menu below.

See you there?!

BLUE ANCHOR FOOD MENU

Village  Burger
Sesame Potato Roll, Tomato, Cheddar, Bibb, 1000 Island

Veggie Burger
Black Bean & Lentil, Tomato, Bibb, 1000 Island

Blue Anchor Special
Truffle-Mushroom, Caramelized Onions, Cheddar

Village Queen
Double Burger, Tomato, Bibb, Fries, Pickled Jalapeños, Cheddar

Cobb Salad
Romaine, Avocado, Blue Cheese, Egg, Smoked Bacon

FRIES
with Sly Fox Cheddar Sauce

Shorty Fries
Fries topped with Braised Short Ribs & Sly Fox Cheddar Sauce

Kids’ Baskets
Burger or Grilled Cheese with Fries

DESSERTS

Ice Cream Sandwiches

Dark Chocolate Mint-Chocolate Ice Cream

Sea Salt-Chocolate Chip-Vanilla Ice Cream

Old School Root Beer Float 

Cracker Jack Sundae 

BEER: Yards Brawler, Yards Philly Pale Ale, Yards Saison, Victory Summer Love, PBC Walt Wit, Neshaminy Creek Trauger Pilsner.

Beer selection will change throughout the summer.

SANGRIA: Red sangria made with pinot noir, apple brandy, triple sec and fresh seasonal fruit.

COCKTAILS: Root & Rye — Bulleit Rye, Art in the Age Root, orange bitters, fresh orange. Cocktail selection will change throughout the summer.

BLUE ANCHOR HOURS

Monday through Thursday: 4 p.m. to 10 p.m.
Friday: 4 p.m. to 11 p.m.
Saturday: 11 a.m. to 11 p.m.
Sunday: 11 a.m. to 10 p.m.

Bar hours are:
Monday through Wednesday: 4 p.m. to 11 p.m.
Thursday through Friday: 4 p.m. to 1 a.m.
Saturday: 11 a.m. to 1 a.m.
Sunday: 11 a.m. to 11 p.m.

More information

If you’re looking to move to or sell your property in this great city, contact The Barach Group today!!
For more news about real estate or fun information on restaurants/bars in the city, check out our news page!
To get a closer look into all the great areas of the city, visit our neighborhoods page!
The Barach Group is here to help you find the home of your dreams!  For more information about our agents, meet our team!

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Spruce St. Harbor Park Officially Opens Today! Our Weekly Obession


Blue Anchor: Floating Pop-Up Restaurant and Bar

6_25_phillymag1Summer was already looking awesome with the imminent opening of Spruce Street Harbor Park. But not only is the Penns Landing pop-up going to feature hammocks, an urban beach, boardwalk and much more. But now we have the details on Blue Anchor, the floating pop-up restaurant and bar. The Blue Anchor, which is being run by the Garces Group will open Friday, June 27th.

The food menu, which will feature items like burgers, salads and fries, was put together by Jose Garces and will be executed by the Garces Events’ Chef Adam DeLosso. Drinks available will be a wide range of local beers, red sangria and daily cocktail selections.

 

Blue Anchor Food Menu

Village  Burger
Sesame Potato Roll, Tomato, Cheddar, Bibb, 1000 Island

Veggie Burger
Black Bean & Lentil, Tomato, Bibb, 1000 Island

Blue Anchor Special
Truffle-Mushroom, Caramelized Onions, Cheddar

Village Queen
Double Burger, Tomato, Bibb, Fries, Pickled Jalapeños, Cheddar

Cobb Salad
Romaine, Avocado, Blue Cheese, Egg, Smoked Bacon

FRIES
with Sly Fox Cheddar Sauce

Shorty Fries
Fries topped with Braised Short Ribs & Sly Fox Cheddar Sauce

Kids’ Baskets
Burger or Grilled Cheese with Fries

DESSERTS

Ice Cream Sandwiches

Dark Chocolate Mint-Chocolate Ice Cream

Sea Salt-Chocolate Chip-Vanilla Ice Cream

Old School Root Beer Float 

Cracker Jack Sundae 

BEER: Yards Brawler, Yards Philly Pale Ale, Yards Saison, Victory Summer Love, PBC Walt Wit, Neshaminy Creek Trauger Pilsner.

Beer selection will change throughout the summer.

SANGRIA: Red sangria made with pinot noir, apple brandy, triple sec and fresh seasonal fruit.

COCKTAILS: Root & Rye — Bulleit Rye, Art in the Age Root, orange bitters, fresh orange. Cocktail selection will change throughout the summer.

Blue Anchor Hours

Monday through Thursday: 4 p.m. to 10 p.m.
Friday: 4 p.m. to 11 p.m.
Saturday: 11 a.m. to 11 p.m.
Sunday: 11 a.m. to 10 p.m.

Bar hours are:
Monday through Wednesday: 4 p.m. to 11 p.m.
Thursday through Friday: 4 p.m. to 1 a.m.
Saturday: 11 a.m. to 1 a.m.
Sunday: 11 a.m. to 11 p.m.

The Spruce Street Harbor Park and Blue Anchor will be open through late August.

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