Produce Shines at CO-OP Restaurant & Bar

This college-area restaurant in Philly presents elevated dining experience.

Nestled on a busy corner between Drexel and Penn universities sits the CO-OP Restaurant and Bar. The stylish 150-seat restaurant, housed in The Study hotel, opened in 2016 and serves elevated Mid-Atlantic cuisine.

“We are a community-based restaurant and focus on sourcing and utilizing ingredients in a responsible manner, while catering to a wide array of experiences,” says Executive Chef Daniel Berret. “Through fresh produce, we aim to create a menu that exceeds expectations and satisfies all who visit. I enjoy using local ingredients from Pennsylvania and New Jersey in creative ways.”

The restaurant offers breakfast, lunch, dinner, brunch and bar bites. In addition to the standard menu, CO-OP also has a special “Drexel Provisions” lunch menu targeted to college students and staff. Diners have a choice of two items from a limited menu, which is available for dine-in or take-out.

PIVOTAL PRODUCE

Produce plays a crucial role in the restaurant and accounts for about 60% of the menu. “Produce is critically important for promoting creativity in the menu, adding vibrancy and life to dishes, and existing as the foundation for each concept,” says Berret. “We use a wide variety of produce across four different meal periods in a seven-day operation.”

The menu changes seasonally, typically four to five times per year. “Changes are basically all centered around produce and determining what is at peak seasonally,” says Berret. “For example, we have a Summer Farm Salad with New Jersey watermelon and heirloom tomatoes sourced from Lancaster County. Our Sweet Corn Rigatoni features New Jersey bicolor corn sauce, heirloom tomatoes and fennel.”

The restaurant spends about $1,500 to $3,000 on produce per week. “Our focus is to buy seasonal and local and highlight exceptional product, while limiting waste,” says Berret.

Produce is ordered every day through Giordano’s Garden Grocer online or over the phone. The restaurant also uses Baldor’s online ordering system. “Being able to receive the item on a consistent basis is important,” says Berrett. “We need availability of an item for two to three months versus only a week. It must make sense not only to the dish, but for the sustainability of the volume needed throughout service.”

VARIED AND VIBRANT

The sleek, modern space promises more than just average food and doesn’t disappoint, serving up a bounty of beautiful, flavor-packed dishes. For the menu’s Shareables, guests choose among a host of fresh options. The lush and buttery Focaccia Tomato Pie is Chef Berret’s take on a Philly classic, with a fresh-made garlic focaccia, marinated tomatoes, fresh basil and Parmesan cheese.

The savory Wild Mushroom Toast spotlights Kennett Square mushrooms with Birchrun Hills fromage blanc. Blistered Shishito Peppers arrive with a lemon vinaigrette and kosho mayo. Delectable Sweet Corn Fritters are served on a bed of arugula with baby radish slices, jalapeño ranch and peach honey.

Soups and Salads highlight fresh, as well, offering homemade Tomato Bisque or a Rustic Chicken Noodle incorporating root vegetables. The Gem Caesar Salad moves beyond the typical to blend gem lettuce, shaved Brussels sprouts and dill pickles. A Summer Farm Salad features juicy heirloom tomatoes, watermelon, baby arugula, basil, sunflower seeds and feta with roasted tomato vinaigrette.

Pastas and Mains list a wide variety of options. Highlights include the Ricotta Gnocchi Primavera, an addictive blend of fava beans, asparagus, peas and cherry tomatoes in a beurre blanc sauce. Sweet Corn Rigatoni joins heirloom tomatoes, fennel, roasted corn kernels and chicken sausage in a sweet corn sauce.

inside the RESTAURANT

CO-OP Restaurant & Bar
20 S. 33rd St., Philadelphia, PA 19104
Tel: 215-398-1874
Web: coopphilly.com
Hours: All Day Menu: 7 a.m.-2 p.m. (Monday through Friday); Bar Menu: 2-4 p.m. (Daily); Dinner: 4-10 p.m. (Daily); Weekend Brunch: 7 a.m.-2 p.m. (Saturday & Sunday)