Chef Jose Garces 24 Wood Fired Fare

Chef Jose Garces 24 Wood Fired Fare (Photos: PhilMyTummy)

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Philadelphia, Pa - On November 8th Chef Jose Garces announced the opening of 24 Wood Fired Fare. Jose Garce and his team built this restaurant with the neighborhood’s needs in mind, offering a casual eatery with Garces’ signature brand of Latin-Inspired hospitality. The menu focuses on wood-fired pizza, and small plates featuring pasta and other Italian inspired dishes. Happy hour and dinner is now offered with breakfast, lunch and coffee beginning on Saturday, November 12.

For breakfast they will be opening at 7:00 am with counter service of Garces Trading Company coffees, freshly baked pastries and healthy grab-and-go breakfast options, including fresh cold pressed juices. Lunch service starts at 11:30 am. The bar at 24 will host a daily “Aperitivo Time” happy hour from 4:30-6:30 pm. including special offerings from 12 wines by the glass, 38 wines by the bottle, 20 craft beers, seasonal cocktails, bar snacks and complimentary small plates. Dinner will be served from 5:00-10:00 pm. Reservations can be made via OpenTable.For breakfast they will be opening at 7:00 am with counter service of Garces Trading Company coffees, freshly baked pastries and healthy grab-and-go breakfast options, including fresh cold pressed juices. Lunch service starts at 11:30 am. The bar at 24 will host a daily “Aperitivo Time” happy hour from 4:30-6:30 pm. including special offerings from 12 wines by the glass, 38 wines by the bottle, 20 craft beers, seasonal cocktails, bar snacks and complimentary small plates. Dinner will be served from 5:00-10:00 pm. Reservations can be made via OpenTable.

Start off with some Formaggi, choose one or all of them with the Chef’s Selection including Bianco Sardo, Goat’s Milk Taleggio, and Castelrosso. If you’re in the mood for Salumi you can try one or the Chef’s Selection with Coppa, Bresaola, and Mortadella.


Chef Jose Garces Chef - Ecuadorean by heritage, Garces has built a pan-Latin empire from his Philadelphia home base, growing from humble beginnings into a premier chef with 16 restaurants across three states, plus the District of Columbia. After growing up in Chicago and cooking in both Spain and the U.S., Garces landed in Philly in 2001. He opened Amada, his flagship Andalusian tapas restaurant in Old City, just four years later. Steady expansion, along with several hit cookbooks, a role on Food Network’s “Iron Chef America” and a Best Chef: Mid-Atlantic award from the James Beard Foundation would soon follow. These days, Garces splits his time between his many concepts; his Garces Foundation, which provides support and services to Philadelphia’s immigrant communities; Garces & Sons Coffee, where Chef Garces works with his father, who roasts all of the coffee; and Luna Farm, his 40-acre farm in Bucks County, Pennsylvania.


Antipasti dishes are plentiful with options like Roasted Beets with hazelnut, dried plum, oregano, and ricotta salata; Roasted Peppers with currants, pine nuts, mizuna, and goat cheese; and Polpetti made with duck, basil, asiago fonduta, chianti onions, and pistachio.

Start off with some Formaggi, choose one or all of them with the Chef’s Selection including Bianco Sardo, Goat’s Milk Taleggio, and Castelrosso. If you’re in the mood for Salumi you can try one or the Chef’s Selection with Coppa, Bresaola, and Mortadella.  Antipasti dishes are plentiful with options like Roasted Beets with hazelnut, dried plum, oregano, and ricotta salata; Roasted Peppers with currants, pine nuts, mizuna, and goat cheese; and Polpetti made with duck, basil, asiago fonduta, chianti onions, and pistachio.  Garcia24 5

Of course the star of the show for us is the pizza! These pies are the perfectly balanced with soft center and thin crispy crust. You can’t go wrong with classic Margarita topped with san marzano tomato, fior de latte, and basil. What we really love though is the creative and other unique pies offered like Clamtopped with kale, garlic, calabrian chile, and scallion; Cauliflower with scmorza, shishito escabeche, red onion, and pancetta; or Lamb Sausage with fennel, castelvertano olives, and fresh mozzarella. Stop by happy hour for some discounted pies too!

Of course the star of the show for us is the pizza! These pies are the perfectly balanced with soft center and thin crispy crust. You can’t go wrong with classic Margarita topped with san marzano tomato, fior de latte, and basil. What we really love though is the creative and other unique pies offered like Clamtopped with kale, garlic, calabrian chile, and scallion; Cauliflower with scmorza, shishito escabeche, red onion, and pancetta; or Lamb Sausage with fennel, castelvertano olives, and fresh mozzarella. Stop by happy hour for some discounted pies too!

“We hope 24 becomes the perfect destination for workers, families, students and visitors from Rittenhouse, Fitler and Logan Squares, as well as University City.” said Chef Garces. Jose Garces’ recent trip to Tuscany inspired him. “I spent time this past summer traveling through the Italian countryside. I had spectacular, simple and hearty meals. The ability of the wood fire oven to create incredible flavors in simple ingredients is the culinary foundation for 24.”

The restaurant can host over 100 guests indoors, with an additional 40 seats on the patio. The design comes from Carl Massara and Associates, featuring a modern industrial feel, with reclaimed wood and deep wine and chocolate tones. The entire restaurant is bathed in natural light from floor to ceiling windows, with exposed ceilings and polished concrete floors. The Carrera marble topped bar seats 30 while capped in barrel panels and accented with red wood counter seating. Black leather banquettes are individually lit by custom iron light fixtures, and vintage white aluminum pendant lights, exposed ductwork, and original mushroom concrete columns punctuate the space. The western side of the restaurant also features an outdoor deck overlooking the Schuylkill River. Parking is also provided by Parkway Corporation with access from 24th and Sansom Streets.

The restaurant can host over 100 guests indoors, with an additional 40 seats on the patio. The design comes from Carl Massara and Associates, featuring a modern industrial feel, with reclaimed wood and deep wine and chocolate tones. The entire restaurant is bathed in natural light from floor to ceiling windows, with exposed ceilings and polished concrete floors. The Carrera marble topped bar seats 30 while capped in barrel panels and accented with red wood counter seating. Black leather banquettes are individually lit by custom iron light fixtures, and vintage white aluminum pendant lights, exposed ductwork, and original mushroom concrete columns punctuate the space. The western side of the restaurant also features an outdoor deck overlooking the Schuylkill River. Parking is also provided by Parkway Corporation with access from 24th and Sansom Streets.

The restaurant is located inside the eight-story green building at 2401 Walnut Street. This building is also home to Garces’ offices and Estudio, the kitchen workshop used by Jose Garces and his team for all culinary development and chef training. Estudio will be introducing public tasting events, cooking classes and other events that will be held in the attached 20-seat private dining room. 24 and Estudio are available for private events.

 


Chef Jose Garces’ Newest Ecuadorian Seafood Experience Olón - Located on the beach side of the Tropicana in Atlantic City, is where you’ll find Chef Jose Garce’s newest 128 seat Ecuadorian inspired seafood restaurant offering his traditional family recipes. While the food and service are outstanding as expected, Olón is unlike any other Garces’ restaurant you’ve previously been to. With picturesque views of the Atlantic City shoreline visible from every table, you will be engulfed in the beach-like atmosphere throughout your entire dining experience. Natural and soft décor including cozy booths with brightly colored pillows and private island style seating coves allow you to feel relaxed while enjoying your meal. During warmer months outside seating is also available for those who wish to really reap the benefits of the perfectly located restaurant and enjoy the beach front views.read more

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About The Author
Lea Thierman
Author: Lea ThiermanWebsite: http://www.Philmytummy.com
Guest Blogger
About Me
Since moving to Philadelphia 4 years ago I've been exploring the food scene looking all over for restaurants that showcase the exciting and original flavors of the city. I love to write about the story behind these businesses, the great people who run them, and the food they serve. Check out my blog for more restaurant reviews, local events, and recipe posts.
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