Chef Alison Fitzpatrick and her son Alex Soto will be opening their new restaurant Fitz On 4th in Queen Village soon, Fitzpatrick confirmed in an emailed statement to What Now Philly that Fitz On 4th will be hosting private test kitchens in the space to train their team and obtain feedback from our local partners. She projects that the soft opening of the restaurant will happen on June 1.
Fitzpatrick has already posted a call for restaurant staff via the restaurant’s Instagram page.
Fitz On 4th is taking over the Fitz and Starts space that closed on March 20. Fitz and Starts was only open for about a year and a half on the corner of Fourth and Fitzwater at 743 South 4th Street. Fitz On 4th’s concept is a vegan tapas and cocktail bar that will serve “delicious meals curated with fresh flavorful ingredients, locally sprouted to your plate.” The menu plan includes “mac and cheese,” lentil meatballs, jackfruit empanadas, socca bites, and ditalini with kale pesto per The Philadelphia Inquirer.
Fitzpatrick became a vegan and a vegan chef after experiencing health problems that she solved by eating a plant-based diet. However, the restaurant’s owners don’t plan on preaching to anyone about the vegan diet per The Philadelphia Inquirer. In an emailed statement, Fitzpatrick noted that the restaurant is “focused on introducing plant based cuisine as a sustainable option in our Queen Village neighborhood. Another goal is to have all of Philadelphia opt for vegan one additional day per week.” and that procuring ingredients from local vendors is a priority.
Fitz On 4th will be offering cocktails like The Old San Juan, which is a sparkling Puerto Rican inspired daiquiri, Mason’s Garden, described as “a houseplant’s second favorite drink” and the Fresh Berry Margarita, described intriguingly with the words, “first it’s sour, then it’s sweet.”. Co-owner Alex Soto is a mixologist and will be using his talents to create Fitz On 4th’s premium, signature vegan cocktails for the restaurant’s bar.
According to the emailed statement from Fitzpatrick, the restaurant’s designer Richard Gacek “has done an amazing job with introducing mid century/industrial finishes to the space,” so customers can look forward to a distinctive design when the restaurant opens in June.
