Hungry Pigeon Opening Late Fall 2015 in Philly

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Chef Scott Schroeder of South Philly Taproom and American Sardine Bar is striking out on his own with good friend and former Balthazar pastry chef Pat O’Malley.


The new team is planing to serve breakfast, lunch and dinner spot with a wine list heavy on minimally manipulated, naturally produced bottles. The Hungry Pigeon will be present in the form of a pie. expected to open in late fall of 2015.

The Hungry Pigeon Location: Queen Village (743 S. Fourth St.)

About the Team

Hungry Pigeon founders and chefs Scott Schroeder and Pat O’Malley have a long history of working together, beginning at the wildly successful ¡Pasion! Restaurant.  The two have a combined 35+ years of experience in the restaurant industry and although the two have worked in different cities for the past ten years, they have remained close friends.  Hungry Pigeon has been a project a long time in the making and both chefs are very excited to team up again in Philadelphia.

For nearly 20 years, 39-year-old Detroit native Scott Schroeder has worked with some of the best chefs and restaurateurs in Philadelphia including George Perrier, Steven Starr, and Guillermo Pernot.  The culmination of this experience eventually led him to his position at the South Philadelphia Taproom and after 6 years and many accolades, spawned the American Sardine Bar in Point Breeze.  Scott’s food takes a creative approach to comfort food, using local seasonal ingredients that are always sourced by responsible purveyors.

Born outside of Washington DC, Pat O’Malley moved to Philadelphia at the age of 17 and enrolled in the Culinary Arts program at the Art Institute of Philadelphia.  Following graduation O’Malley held positions at Susanna Foo and ¡Pasion! before moving to New York and taking a position at Balthazar, followed by Morimoto (NYC). Ultimately O’Malley returned to Balthazar Bakery as Pastry Chef and remained for the last eight years.  Now back in Philadelphia he is excited to share his simple quality pastries in a kitchen with his former colleague and good friend Chef Schroeder.

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