Clues point to 2nd The Chicken or the Egg location opening
It shouldn’t take a genius to find out something is going on at The Chicken or the Egg. For years the LBI breakfast and brunch food hotspot has been thrilling its fans. Now that original location in Beach Haven might be getting a sister location in Marlton.
Philly Voice is reporting planning documents have been seen with drawings of a restaurant with The Chicken or the Egg signage, a huge outdoor dining area, and it looks like it would be taking over the old Kmart building at North Locust Avenue and Route 70 in Marlton. It was in the Evesham Twp.’s planning commission meeting agenda but according to Philly Voice the outcome of any vote was unclear.
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Nine years ago Carlos Suarez opened his bright, rustic Italian spot Rosemary s on Greenwich Avenue, and it s been popular ever since. The team then increased their West Village presence in 2018 with another winner, the pizza restaurant Roey s, located just a couple of blocks away on the corner of Perry Street. Now Suarez s latest operation, the hotly anticipated Rosemary s East, has finally opened after a full year of pandemic delays, and the locals on the border of Stuyvesant Town and Peter Cooper Village couldn t be happier. On opening night last Wednesday, there was a line up First Avenue of eager eaters waiting to grab a table, and that s with plenty of seating, too, with some 270 seats both inside and out.
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“If you’re going to cheat, cheat hard!” I replied. “Chicago deep dish style?”
And so we ordered this month from Bar Lupulus, opting for the most indulgent of its over-the-top doughy options. My friend put his diet aside and took one for the team, while I girded myself for a three-pizza week, the kind of workload I take on so you won’t have to.
Pre-pandemic, Bar Lupulus on Wellington Street West near Holland Avenue was a place I’d recommend for food that was as delicious as it was innovative and eye-catching, as well as its epic selection of craft beers and natural wines. Of course, in the last year it’s been rocked by lockdowns and capacity limits. This year, one of its pandemic pivots has been to offer chef Justin Champagne’s take on Chicago’s infamously hefty pizzas, which typically stack cheese, then meat, and then tomato sauce in their thick crusts, which more closely resembles a pie than a flatbread.
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