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Studio Kitchen

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If you are talking about being in Philadelphia on 10/6 you might want to consider Studio Kitchen (http://www.studiokitchen.com/events).

The private chef Shola is scheduling this week's pop-up on Saturday. The one night only theme of "Espana : Classic and Modern Flavors of Spain" sounds very interesting. As with any of his dinners, it will be a meal not to be forgotten.

You can find more info on him and his work by checking out his website to read his blogs or by searching with the keyword "studio kitchen" or "shola" in Chowhound, Yelp or Google.

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  1. Where are the Studio Kitchen events held? Our anniversary is Saturday and although we have reservations at Will, I would consider cancelling if we could do this one instead.

    8 Replies
    1. re: Philly Ray

      It is near Spring Garden and 12th. Plenty of street parking closeby.

      Shola sends out details by email to his guests the day before or the morning of the dinner. So if you register, you will surely get his email.

      Happy anniversary no matter where you choose to go!!!

      1. re: borntolovefood

        A few more questions if someone happens to know the answers...

        I see it is BYO. Can we just bring one bottle or would we need to bring more than one to be able to share with everyone else? I have a bottle of sparkling wine I was going to bring to Will to toast our anniversary.

        What time does dinner start and how long/late do the dinners go?

        What is the dress code? Jacket and tie? Something more casual?

        While we were looking forward to Will, I think this might be more exciting.

        1. re: Philly Ray

          Arrival starts at 7:00 and dinner starts at 7:30; it usually ends around 10 to10:30. Dress code appears to be 'business casual'.

          You can bring your sparkling wine to drink just between you two. Some bring wine to share. I have taken beer, sake, and even water with me. It all depends on what you want to do.

          1. re: borntolovefood

            Are you going on Saturday? I booked it for us and I'm excited.

            1. re: Philly Ray

              Yes, I am going since I try not to miss any of Shola's pop-ups. Looking forward to meeting you.

              1. re: borntolovefood

                You as well. I have a couple more annoying questions if that's ok...

                I'm assuming they will provide proper glassware for all types of beverages?

                Lastly, is there a serving staff that needs to be tipped? I just want to make sure I bring enough cash for that.

                1. re: Philly Ray

                  Yes, there will be various glassware for guests to use. I have seen different kinds. Since I am not familiar with the wine-drinking culture, I can't tell what's proper and what's not - just know that no one ever seemed to have any problem in the past.

                  No tipping. Once you made your reservation (and paid at the same time), there is no additional cost. Since the street parking is free you will be fine even if you come with not a penny in your pockets.

                  1. re: borntolovefood

                    Ok, I think we're all set. Thanks for all of the info and we will see you there. I am eagerly awaiting our confirmation email.

    2. I am sorry but I am new to this concept "pop-up" Would you explain further? Thanks!

      3 Replies
      1. re: elissat

        A pop up is a temporary restaurant, usually for 1 night. It is a way to test a concept, such as the Ramen popup that was held at Khyber Pass several years ago. In the case of Shola Olunloyo he is a private chef that holds special dinners occasionally. Hence the term pop up.

        1. re: cwdonald

          There are some new terms in the arena of dining that is just very new to me: 'pop-up' is just one of them. The other is 'collaboration'.

          Very new not for the words themselves, but by the way the messages get acrossed - would you believe by twittering? I opened a twitter account but to this day still have no clue how to use it efficiently. Last time a collaboration took place, a fellow Yelper sent me a message saying, "Have you heard...?" and that's how I found out.

          I miss the days when I found TV channels by turning a dial and events through reading the newspaper.

          1. re: borntolovefood

            Easier than Twitter would be to just read some of the food news sites occasionally, the best is probably Eater Philly: http://philly.eater.com

      2. Just wondering if anyone went last Friday to the SK with the mushroom theme. I soooo wanted to go but just couldn't make the date work.

        1 Reply
        1. re: cook262

          I was there.

          Everything was good, as usual. There was a pine nuts risotto cooked in mushroom sauce, a most unusual dish and, of course, very very tasty. Dessert was a combination of several small chocolate preparations with smoked chocolate powder sprinkled on. I who normally would not touch anything made of chocolate ate and ENJOYED the whole thing.

          The power of good food is it makes me very mellow and extremely happy. That's what Studio Kitchen managed to deliver each time I went.

        2. I'll be in Philadelphia around Halloween weekend. I hope there is some kind of Studio Kitchen event during this time.

          1. Reviving this thread as I'll be going to a SK dinner for the first time in a few years this week. It's on the Breakfast for Dinner theme which I've never managed to make it to before...does anyone have any recs for good wines to bring for that theme? I am fortunate to live in South Jersey so I can hit up Canal's or Wineworks ;) (It's Wednesday night, BTW, and quite a few openings are still available for it: http://www.studiokitchen.com/taste)

            2 Replies
            1. re: sockii

              I'd suggest going to Moore Bros Wine.

              1. re: cook262

                Ended up getting a great Barbaresco and a Chilean dry rose at Canal's that were perfect for the dinner this past week, for all of about $50 total. It was way more about the food than what wine we brought; only 4 of us were there for the dinner so it was a great chance to talk (and watch) inspiring technique in action...