Nineteen Eleven BYOB Introduces New Summer Menu, Sunday Brunch, and Pasta Collaboration with Chef Janine Bruno

Nineteen Eleven BYOB, the new restaurant from chefs Jon Raffa and Michael Gingras, located at 1911 East Passyunk Avenue, introduced a new summer menu, added Sunday brunch to their collection, and collaborated with Chef Janine Bruno on new pasta with a charitable initiative and nod to the great Philly .

The pasta is spinach Gnoccheti, the ricotta features Mancuso, pancetta, peas, and mint, and proceeds from this dish will benefit Mama Mary—a nonprofit that provides support services to breast cancer patients and their families, for which Bruno was a recipient. During her recovery from breast cancer. Learn more at http://mamare.org.

“We were following Janine’s story and saw her large size, and we are honored to cooperate with her in preparing this pasta,” said Rafa’a. “It’s kind of a nuke Joy Baldino ode to Zeppoli, where Chef Gingras used to work, but in our own role. We’ve only opened a few short months, and we think this is a perfect opportunity to introduce two new menus while also starting to give back in any way we can.”

The new summer dinner menu includes “borghee toast” – home-cured borghe on sourdough with dill dijon aioli; flok crudo mousse chicken liver with peaches, hazelnuts, and crostini; Tomato carpaccio scallops with corn pudding. Arctic char chicken – chicken breast, dark meat confit, cherries, green beans, and walnuts; And a burger on a brioche with lettuce, tomato, cupper sharpie, and bone marrow aioli. Chef’s tasting menu is also available for $85 per person.

For lunch, there’s pork sausage with scrambled eggs and gravy on an English muffin. bucatini carbonara with pancetta, eggs and pecorino; white asparagus with sunny-side eggs, hollandaise, crunchy shallots, and green onion oil; baked zucchini cannoli with whipped ricotta and chocolate chips; pancakes with green onion butter and maple paprika; and Reuben with Mushrooms, Sauerkraut, Swiss, and Thousand Island Sauce on Toasted Rye; honey whipped yogurt with toasted granola and seasonal berries; Quinoa with beets and leeks. And a classic breakfast with eggs, hash browns and bacon.

Nineteen Eleven BYOB uses contemporary cooking techniques to transform classic American flavors. The restaurant is open for dinner from Wednesday to Sunday, as well as Sunday from 10 am to 3 pm for lunch. Learn more at http://1911phl.com.

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