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To Lure Recessaion Riden Diners, Chefs Try a Little Innovation

To Lure Recessaion Riden Diners, Chefs Try a Little Innovation

Michael Klein | Philadelphia Inquirer

Today’s menu term is petite.

As restaurateurs hunger for business, they’re not only offering $35 fixed-price meals. Some are downsizing portions, translating to downsized prices.

Kiong Banh, chef at Twenty Manning near Rittenhouse Square, now offers half- and full-portion entrees. Example: the grilled Angus short rib with rosemary roasted Yukon potato and sauteed Shanghai baby bok choy sells for $12 and $23.

Same thing on half of the new dinner menu at Bistro M in Berwyn. Friday Saturday Sunday near Rittenhouse Square has added five small plates to its dinner menu.

Rylei, the BYOB that moved in December from Mayfair to Richboro’s Mallard Creek Shopping Center, has added a $22 petite version of its $35 special from Tuesdays through Thursdays. (Starting Sunday, it’s also open for brunch, and it has started lunch Thursdays and Fridays.)

Barbecue in Roxborough

Chef Keith Taylor’s resumé has many stops – including Disney in Florida, Le Bernardin in Manhattan (while he studied at Cornell), catering (Sami Rose Culinary Productions), and the creation of Houston Marketplace at the University of Pennsylvania – but he’s gone for the masses at Holy Smoke (473 Leverington Ave., 215-482-7500), a BBQ-music joint in Roxborough. It’s the former Chuck U. Farley’s off Ridge Avenue, owned by his business partner, Frank Mitchell. Three bars, no waiting.

“If you’re looking for fancy, this is not the place,” says Taylor, whose menu is Southern barbecue with a sense of humor. (The description “Philadelphia cheesesteak” refers patrons to Barry’s, the shop next door.)

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