The Institute

**eldondre** · 03-26-2009, 01:34 PM

could have sworn there as already a thread on this but I couldn't find it. this place is at 12th & Green. Kind of looking forward to this since even though there are a fair amount of Puerto Ricans in the area, there's no good place to get Puerto rican food. Hopefully they'll redo the downstairs here, it's pretty open with not much seating. place has potential though, the upstairs is much nicer than you'd expect.

The Institute, the beer bar that opened last summer at 12th and Green (549 N. 12th St., 215-765-8515, institutebar.com), will introduce its kitchen in or around the third week of April. Co-owner Heather Collazo couldn’t reveal her chef’s name just yet, but tells Meal Ticket he’s currently employed at Parc. In a hat tip to her husband Charlie’s Puerto Rican heritage, the menu will focus on specialties from the Caribbean Commonwealth — think stuff like pastelillos, monfongo and arroz con poll0 — with some American bistro touches mixed in

Meal Ticket :: Blog Archive :: The Institute to introduce kitchen in late April :: Philadelphia City Paper :: Philadelphia Arts, Restaurants, Music, Movies, Jobs, Classifieds, Blogs

**Scoats** · 03-27-2009, 10:01 AM

Charlie and Heather are really working the heck out of the Institute. And they have found a good and fitting niche for themselves with Puerto Rican food. I look forward to eating there.

**eldondre** · 03-27-2009, 10:27 AM

Originally Posted by Scoats

Charlie and Heather are really working the heck out of the Institute. And they have found a good and fitting niche for themselves with Puerto Rican food. I look forward to eating there.

maybe you can convince them they need a beer engine.

**Brooke** · 03-27-2009, 11:58 AM

I'll go if they put a vegetarian Puerto Rican item on their menu.

**eldondre** · 05-05-2009, 11:37 AM

Originally Posted by Brooke

I'll go if they put a vegetarian Puerto Rican item on their menu.

you're in luck.

The Institute’s often delayed kitchen is getting closer. Chef Brian Bosch is aiming for on or around May 29th. Bosch comes from Parc and is installing a “Puerto Rican Fusion” menu, combining authentic Puerto Rican spices and sauces with preparations that range across the board..,Vegan Pumpkin and Plantain soup

Cold Mango and Rum soup

Tomato and avocado salad

Shredded Plantain Fritters with Sofrito dipping sauce

Bacalitos (salt cod fritters)

Traditional Slow roasted pork sandwich with a sweet and spicy mango bbq sauce

Vegan Empanadas and beef Empanadas

Stuffed chicken breast (marinated in spices, stuffed with mofongo, wrapped in bacon, and topped with Sofrito sauce

Side items include traditional rice and beans and rice with gandules

Foobooz Blog Archive Kitchen At The Institute
Been looking forward to this menu, I hope they really go with this. I've been reading that there's some really good food coming out of San Juan these days.

**Evelyn** · 05-05-2009, 11:44 AM

a veggie Puerto Rican!? that sounds so wrong in some many levels LOL!

**eldondre** · 08-02-2009, 01:15 AM

so it's about a week in to their kitchen. the rice and beans are decent, but not exceptional. the roast pork sandwich was a mixed bag. the pork itself was perfect. moist and flavorful with a bit of a kick from the mango bbq sauce but it's mismatched with a tough metropolitan bun. excellent fries. the flan was also solid. the traditional pork platter was well done, the pork tender and moist again (many places turn out dried pork). the mango strawberry crisp taste fresh and just right on the sugar. It's a work in progress bu it seems to be on the right track since the slow roasted Puerto Rican style pork is really the key.

**Sailaway** · 08-02-2009, 01:44 AM

I should hope they are monitoring PS, eldondre. Good, constructive criticism is desperately needed in the Philly area. But do not be afraid of saying something flat out. You are doing them (and your tummy) a favor!

**Dolemite** · 08-02-2009, 09:53 AM

I wonder if they do a proper empanada.

**Evelyn** · 08-02-2009, 11:45 AM

Don't go if you want real PR food, is more ''PR Nouveau''
I had the bacalaitos which weren't real bacalaitos but more like dumplins with a dash of cod fish. They weren't bad but they weren't bacalaitos for sure.
The empanadas were OK, I liked the veggie one best then the beef. The mofongo was interesting and tasty but not real mofongo. This mofongo consisted of red peppers and bacon but hardly any garlic which is the main shebang of mofongo. The tostones were overly salty.
The red beans were cooked with too much tomato paste. The pernil was good but not your typical PR pernil. Also tried plantain pumpkin soup which was good but had a strong after kick of hot pepper.
In overall the food was OK for Latin Nouveau cuisine.

**eldondre** · 08-02-2009, 11:53 AM

To be fair, it's billed as pr fusion not authentic comidas criollas. That said, the pernil is fairly straightforward, it's only paired with the mango sauce with the sandwich. There are plenty of inventive dishes in San juan so it's not a stretch, though unless the chef has cooked there I wonder if he'll be able to pull it off. I wouldn't be surprised if the pernil is the owners recipe, I didn't find it that far off base

**Evelyn** · 08-03-2009, 10:40 PM

It said bacalaitos but they gave me dumplings!!! How dare they!?

**wilreynolds** · 08-31-2009, 09:48 AM

I recently went, and LOVEd this place for the following reasons:

1 - Staff knew a lot about beer, made great recommendations

2 - Staff was wicked friendly

3 - DJ played a great hip hop mix

4 -Can you say "island wings" I had 3 orders of them this weekend.

Keep up the good work guys!

**Ihatepickles** · 09-01-2009, 02:55 PM

Is there not a website for this bar? I got reviews for it when I google searched but no official bar site.

**tick-tack** · 09-02-2009, 09:18 PM

Originally Posted by Ihatepickles

Is there not a website for this bar? I got reviews for it when I google searched but no official bar site.

The Institute - Home

**phillyaggie** · 09-02-2009, 09:56 PM

a beer institute...wow. i might just have to get institutionalized there sometime!

hey tick-tack, you finally made it to PS! welcome!

**heather** · 09-05-2009, 02:29 PM

How did I miss this? Its so hard to keep up with everything.

Anyway I'm always open to constructive criticism--or even being blasted. I'd rather get honest feedback than not.

This is our first effort with a restaurant. Honestly I'm kind of suprised to read what's on here. Its a hell of a lot more positive than I thought it would be. Thankyou.

For the first few weeks I was very unhappy with what was coming out of the kitchen. Changes were made. I'm still hammering out things I'm not totally happy with.

The bacalitos, opening week were not very good. For our kitchen, what we are working with, we've decided to do them as more of a fritter. I know its different than what some are accustomed to. They can be done in a pan if requested.

The bread. Ah, the bread. I'm working on getting different rolls for the pork and steak sammiches.

The pork. Its getting there. Everything is a work in progress with us. I honestly need about another month to hammer out everything.

Mofongo: Its the way it should be now. Lots of bacon and garlic, broth, and poblano peppers. I'm using them in place of the ajie's only because they are easier to work with. If you try the mofongo now I think you'll like it much more.

Empanadas: Well, I'm mostly happy with them. These tend to be a bit greasy. I try to make sure my staff frys them properly and lets the excess grease drain. Its one of those not supposed to be good for you dishes.
I thought about baking them but then they'd be really dry.

New menu items are being added. Hummus made with a mix of manzanilla olives, capers, and pimentos, a rich and spicey baked crab dip, a new entree salad, and a stuffed pork chop.

There are still things to be worked on. If anyone has feedback, an issue, complaint or suggestion feel free to message me here or at heather@institutebar.com.

Cheers
Heather

**eldondre** · 09-05-2009, 03:00 PM

metropolitan sucks for sandwich rolls, even martins would be better. I had a friend whose mom was from chile as a kid, shed make these empanadas with beef, olives, raisins, and I think pine nuts that were amazing.

**heather** · 09-06-2009, 08:51 PM

we actually get our bread from Baker St. Bread Company in Germantown.

I"ve been on a mission to get the right bread for everything. Who thought bread would be such a pain in the ass?

If I could get the place on Spring Garden to make me rolls several times a week I'd get my sammich stuff from them. Its kind of frustrating--the first few times I tried to ask someone anything I "no english" Then last week I lucked in to a couple of trays of fresh rolls and was told by one of the ladies behind the counter "you know these are for sandwiches, right?" I about wanted to toss all of the bread in the air and walk out.

I"m actually going to re-structure the menu a bit in the coming weeks. Empanadas will be part of the "small plates" section. More than an app but less than an entree.

Its not the only place to watch the game or grab a few beers or go on a date or get a meal or have a decent bourbon or single malt or play some video games, but it is a solid spot on all counts. Except for wine. I know we need to get a list in place. We went thru hell the first few months trying to clear out the drama without pissing off everyone. I'm very proud of what we accomplished. We're always open to feedback and suggestions. And we know we must always strive to improve what we have.