East Passyunk’s flourishing food scene is never stagnant. If you’ve already bought your tickets, get a taste of the best dishes from every hot EP restaurant Saturday at the annual Flavors of the Avenue festival — and make sure not to miss these three tables. For the unlucky souls not holding tickets to the sold-out fest, maybe you can stand outside the tent and hope someone takes pity (or just make dinner reservations).
This Dutch and Scandinavian-inspired restaurant, which is just a few weeks shy of its first birthday, has been the talk of the town. If you haven’t gone for dinner yet, make your reservations soon. In the meantime, try not to knock old ladies down at the festival when you’re fighting to get a bitterballen: a fried pork meatball with a perfect crunch outside and a tender, protein-packed inside.
1046 Tasker Ave., 267-909-9704, www.noordphilly.com
Nothing says springtime quite like fresh peas. For the festival, this French-style restaurant will offer English pea veloute, a bright and creamy chilled soup. Will BYOB has been popular since its opening in 2012. Once you taste the delicate yet complex veloute, you’ll understand exactly what all the fuss is about.
1911 E. Passyunk Ave., 215-271-7683, www.willbyob.com
Le Virtu and Brigantessa
Le Virtu is just another East Passyunk gem that everyone you know is raving about. Oh what, you haven’t made it over there yet? We don’t know what the holdup is, but chances are that’ll change after you taste the porchetta. The festival will also offer a chance to sample a menu item from the forthcoming Brigantessa, the casual spin-off of Le Virtu that has a loose opening date of mid-summer.
1927 E. Passyunk Ave., 215-271-5626, www.levirtu.com
New to the fest
P.O.P.E., a favorite trendy 20-somethings and all those who seek an extensive beer list, will be making its Flavors debut this year.
Laurel, the Nick Elmi endeavor that opened late last year, will also participate for the first time.
Chef Townsend Wentz is opening a new restaurant on the Avenue and will offer a taste of things to come at the festival. His namesake restaurant will open soon in the former Sophia’s spot (which was formerly Salt and Pepper). See? Never stagnant.