The Industry Launches 'Food Writers' Menu Next Week

When owners Dave Garry and Heather Gleason announced they were opening The Industry, they wanted to focus on the men and women who struggle in the restaurant industry every day. They focused on a late night menu, all-day discounts for restaurant employees, and decor that featured framed pictures of iconic Philly chefs, restaurateurs, and bartenders hanging on the walls.

Now, chef Pat Szoke is tipping his toque to the local food and beverage scribes—those self-indulgent, overweight hacks who get free food and beer and then tell people what to think—with a menu of dishes inspired by their favorite foods.

For the next three weeks, Szoke and his kitchen crew will add a few of these plates per week, honoring 8 of Philly's most recognized bloggers and journalists (including our editor, Collin Flatt, and his love for sweetbreads and pork cheeks). At the end of the series, a Facebook vote will determine which dish stays on the menu for good.

Week 1 — March 18 through March 24:

Art Etchells, founder of Foobooz: Potato Skins, baked with beer-and-cheddar cheese sauce, bacon bits, house-made bacon powder and crème fraiche

Michael Klein, Philly.com's The Insider: Grown-up PB&J, with seared foie gras, cashew butter and huckleberry jam served on toasted Brioche bread

Caroline Russock, editor of Meal Ticket: Parisian Gnocchi with duck sausage and kimchi

Week 2 — March 25 through March 31:

Drew Lazor, Food and Drink writer: Spam and Eggs, crispy Spam over garlic fried rice with fried egg, cherry tomato, chive and red onion salad, served with Frank's Red Hot sauce

Danya Henninger, editor of Zagat and Drink Philly: Toad in the Hole, with lump crabmeat, avocado and tomato salad with avocado and feta crema

Week 3 — April 1 through April 7:

Adam Erace, City Paper restaurant reviewer and contributor to Meal Ticket: Kampachi Crudo with jalapeño-pomegranate vinaigrette, pomegranate seeds and shaved radish

Collin Flatt, editor of Eater: Braised Pork Cheek with crispy sweetbreads and mache

Collin Keefe, editor of Grub Street: Crispy Fried Oysters with smoked paprika-and-garlic aioli and mache

· The Industry [Official]
· All Industry Coverage [~EPHI~]