Later this fall, restaurateur Michael Pasquarello will open Buckminster’s, a drinking establishment and “neo-bistro,” in the city’s Point Breeze section. “Neo-bistro” is a term borrowed from a new wave of European restaurants focused on familiar, or traditional, yet original and exciting dishes, inspired by local, seasonal ingredients served in a casual atmosphere. At Buckminster’s, Executive Chef Rob Marzinsky will prepare a frequently-changing, market-driven menu of approachable snacks and small plates. Buckminster’s will be open seven nights a week for dinner and its bar will remain open late. Dishes will range in price from $2 to $21.
“There is a movement in Europe’s culinary scene right now, primarily in Paris, where young chefs are redefining what casual bistro food is by giving it a more worldly and personal inflection. Overall, these chefs are reinvigorating bistro cuisine the way the gastro-pub trend updated traditional pub fare,” says Pasquarello.
“We are inspired by this way of thinking and hope to expand it past its French roots. At Buckminster’s we want our guests to be happily surprised by what they find on our menu. Of course there will be some staples, but the larger part of the experience we hope people will have, and almost expect, is that we’ll always offer something great to eat, hopefully served in a way they haven’t had it before,” adds Chef Marzinsky.
At 31 years old, Chef Marzinsky is one of Philadelphia’s brightest rising culinary talents. Throughout his career, he has remained focused on sourcing the best seasonal ingredients possible. His established relationships with local growers and food artisans afford him the opportunity to work with the best products available. Using these foods, Chef Marzinsky will create enjoyable dishes that are meant be shared, either over a quick sip at the bar or a more relaxed evening and a few rounds of drinks with friends. Dishes may include: Sunchoke Fries with horseradish and sorrel; Charred Squid with espelette, fennel, apple and mint; Keuka Gold Potato Pierogi with soured cream; “Gram’s” Stuffed Cabbage with Carolina gold rice and beef served with a pepper-pot sauce (beef sourced from sister restaurant Kensington Quarters); “Ham and Cheese” served on spelt brioche bread with Valley Shepherd Somerset cheese, Lebanon bologna, sunny egg and husk cherry mostarda; Turkey Mole with charred corn cakes, Dutch beans and salsa; and Pork and Apples served in broth with smoked pork shoulder, apples, sauerkraut and mustard. Dishes will range in price from $2 to $21.
Buckminster’s drink lists will be as considered and responsibly sourced as its food. To complement Chef Marzinsky’s savory options, Buckminster’s will offer a smart selection of craft cocktails as well as draft wines and beers with a few bottled varieties. From a 14-tap system they will pour eight beer and six wines, occasionally featuring biodynamic and organic varietals. Cocktails will range in price from $5 to $10.
At Buckminster’s, as with his other restaurants, Pasquarello’s designs are reverential and inspired, with thoughtful tributes and details installed throughout the space. Named after Buckminster Fuller, a mid-century architect, designer and inventor known for creating the geodesic dome, Pasquarello will artistically nod to the life, work and era of Fuller. A dedicated wall, covered by a black-and-white mural of his drawings including his portrait will greet guests as they enter the space. A mid-century color palette of dark and light greens, reclaimed wall accents, wooden tables, vintage classroom desk chairs, cushioned banquettes and black tile floors will bring time-honored character to the open 40-seat dining room. Pendant lighting of geometric shapes will hang over the 14-seat bar, covered by brass and topped with pink Formica, facing the antique walnut bar shelving.
Buckminster’s will be open for dinner nightly, beginning at 5 p.m. Brunch and lunch will begin shortly after opening. For more information, please visit www.buckminstersphl.com or call (267) 928-3440 and follow Buckminster’s on Twitter (@BuckminstersPHL) and on Instagram (@BuckminstersPHL).