This Saturday a brand new concept is coming to Philly. The Lucky Well Incubator will officially open its doors on August 19th at 5 pm and usher in a new way folks can experience a night out dining.
The Lucky Well Incubator is a first-of-its-kind shared kitchen incubator that will be located at 990 Spring Garden St. and will not only provide a variety of foods and a well thought out cocktail bar but also offer a space where emerging chefs can hone their skills and eventually open a brick and mortar of their own. Created by Chef Chad Rosenthal Lucky Well Incubator will feature hand-selected food entrepreneurs that were chosen to showcase their culinary talent, gain restaurant ownership experience and take advantage of a one-of-a-kind business mentorship scenario. The in-house chefs will be residents for six-months, after which, Lucky Well Incubator will rotate another four chefs to be featured.
The four chefs and their concepts to kick-off this unique space will be Jacob Trinh with Nướng, Marcos Espinoza with Shiprock, Rob Miskell with Sauce Boy, and The Lucky Well.
“The experience and opportunity will create a food-focused playground and cocktail bar for guests, and will forge a brand new community for the culinary entrepreneurs to establish their businesses, build connections, and begin pursuing their entrepreneurial dreams, while sharing a space with their peers for six months,” states Chef Chad Rosenthal.
This new space “aims to foster a vibrant community where participants can not just “pop-up” but actually hang their hats, build connections, and embark on their entrepreneurial journeys, all while sharing a space with their peers for six months,” Chef Rosenthal adds.
To further support these chefs with their culinary journeys, Chef Rosenthal also launched his own crowd funding campaign on NuMarket.co where contributors will receive 120% return in credit for their donations. For example if a donor contributes $200 they’ll receive $240 in credits to spend at The Lucky Well Incubator. Which will be sent in 6 monthly portions of $40. They’ll never expire.
The four chefs and concepts include:
“Nướng” means “Grilled” in Vietnamese. This concept focuses on the heart of the fire by cooking over a live wood fire. It is seasoned and paired with the vibrant and fresh flavors of street-style food. Chef Trinh strives to showcase his creativity and perception of Vietnamese cuisine through playful and interactive dishes.
Shiprock, the on-again-off-again pop-up, whose goal is to expand the geographic reach of Navajo tacos outside the Southwest, has found a new home at the Lucky Well Incubator. Expect a menu based around frybread, with both savory toppings such as chile verde and sweet toppings like hot honey.
Rob Miskell / Sauce Boy
Chef worked different roles in restaurants throughout the city including Zahav and Liberty Kitchen. He honed his skills in the kitchen at Zahav as a line cook, butcher and prep cook. His passion for Italian food led him to create Sauce Boy, a fixture in the Philly popup scene.
The Lucky Well
Chef Scott Sumsky started cooking at the Country Club Diner in the Northeast when he was 17 years old, followed by stops at Sonoma and Derek’s in Manayunk. After helping to open Jose Garces’ Amada, he spent 7 years as Chef of La Calaca Feliz in Fairmount. Currently, Scott is the chef at The Lucky Well and will manage kitchen ops and chef coordination at The Lucky Well Incubator, where he’ll be rolling out favorites like his house-made smoked jalapeño cheddar sausages.