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Patrons were coming up to the front door of Fourth & Cross Tuesday afternoon hoping to sample some of the comfort food from this new talk-of-Dickinson-Square-West spot. Why was it closed so soon after officially opening its doors on June 15? Owner/chef Andrew Michaels decided that his hard-working staff needed a day off. With a crowd of hungry customers anticipated for Wednesday’s 7:30 a.m. opening, the multi-tasker, who said his last day off came last June, used the quiet time to take care of business matters.
The operation seems to be booming inside this 34-seat eatery, as during its first weekend of operation, he had to close at 1:45 p.m. after the restaurant ran out of food. Michaels said he served more than 200 customers prior to the temporary shutdown — the establishment reopened in time for dinner.
“The idea of being a substantial part of the community and being involved in the community was a no-brainer,” the local resident, who resides within walking distance, said. “I looked around for a couple of years, and saw this property being unused.”
Michaels fell in love with the site last year, so he spoke to the landlord about it. Eleven-and-a-half months later, it was ready to open. What is the concept behind this all-day, farm-to-table spot in which one can enjoy breakfast for $8?
“I wanted it to be a little soothing, but not entirely uninteresting,” Michaels says on the website. “I wanted it to have some color, but not be depressive.”
He is far from a newcomer in the restaurant industry, having previously owned E’s coffee shop on East Passyunk Avenue, but sold it in 2006. At the time, he thought he was finished with the restaurant business for good.
“I did not want to be in the restaurant business anymore,” he said. “A friend got in my head, and frankly I missed it.”
Now, the father of an 8-year-old is back to working six days a week. The hours are 7 a.m. to 9 p.m. Monday, Wednesday, Thursday and Friday; 8 a.m. to 9 p.m. Saturday; and 8 a.m. to 3 p.m. Sunday. Michaels also is planning to add menu specials in coming weeks, including vegan options. For those seeking something simple to make at home, in the meantime, he is sharing his Egg Sandwich recipe.
Ingredients:
1 pounds of Berkshire ground pork
1 teaspoon of crushed red pepper flakes
1 teaspoon of chilli garlic sauce
1 teaspoon of salt
1 teaspoon of crushed black pepper
2 teaspoons of chopped parsley
1/2 teaspoon of lemon zest
2 eggs prepared sunny side up
2 slices of bread of choice, toasted
Directions:
Knead the ground pork lightly, and divide into eight portions. Mix all of the remaining ingredients together. Pan fry the sausage over high heat, until just cooked through, about three to four minutes per side. Remove from the stove. Place on toasted bread, top with the egg, and serve.
In the restaurant, Michaels serves the dish with a herb mayonnaise, Grafton cheddar and additional ingredients.
Contact the South Philly Review at [email protected].
Fourth & Cross
Owner/Chef: Andrew Michaels
Opened June 15
1527 S. Fourth St.
215-551-5200
fourthandcross.com
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