REX 1516 CELEBRATES SIXTH ANNIVERSARY WITH WEEK-LONG SOUTHERN EXTRAVAGANZA
REX 1516 CELEBRATES SIXTH ANNIVERSARY WITH WEEK-LONG SOUTHERN EXTRAVAGANZA
Rex 1516, Philadelphia’s destination for elevated Southern-inspired comfort food, is celebrating their 6th anniversary with a back-to-back weekend southern extravaganza, including the return of their Annual Crawfish Boil from Thursday, April 26th to Saturday, April 28th, a Kentucky Derby Celebration on Saturday, May 5th, and a new menu launch.
Executive Chef Justin Swain’s über-popular Crawfish Boil returns this Thursday through Saturday with two pounds of fresh crawfish, andouille sausage, corn and red bliss potatoes for $30. The dish will be accompanied by buckets of four Narragansett Pounders for $10. Reservations are recommended as Chef Swain’s Crawfish Boil is highly sought after.
“Our guests look forward to the Crawfish Boil every year,” said Jill Weber, Owner of Rex 1516. “We offer an authentic Louisianan Cajun experience and Chef Justin has a lot of fun preparing it.”
While guests enjoy the traditional Southern spread, local jazz musician, Adrian Hutson, will set the mood with live tunes between 6 and 9pm, Thursday through Saturday.
The celebration continues next Saturday, May 5th, with a Kentucky Derby Bash, featuring $9 Mint Juleps from Bar Manager, Lou DiNunzio; $5 happy hour bites including Pimento Grilled Cheese, Shrimp Po’Boy, Alabama Smoked Turkey Tails; as well as a live broadcast of the race – the only sporting event the South Street restaurant and bar airs all year.
In the spirit of the celebration, Chef Justin Swain’s new menu also launches this week, including new seasonal dishes such as the Spring Onion Hushpuppies ($8) served with a tabasco aioli; Spring Farro Salad ($12) with buttermilk cheese, spring greens, radishes, Meyer lemon-parsley vinaigrette; Buttermilk Poached Pork Loin ($26), served with seasonal mushrooms, roasted carrots, duck fat confit potatoes, pork jus; and Collard Green Spaetzle ($21) with roasted tomatoes, herbed crème fraiche, cornmeal lavash, chili oil, and charred spring onions, among the mix.
“I had a lot of fun curating the new spring menu,” said Swain. “Guests can expect to see hyper-seasonal ingredients and dishes such as the Spring Onion Hushpuppies. Insider tip: the Hushpuppies make for the perfect addition to any seafood entrée.”
