By Bill Gelman
There is a sea of green in South Philly right now — we are talking shirts, hats and decorated windows.
Restaurants are getting into the game, too. Fuel, 1917 E. Passyunk Ave., for instance, is selling the Lane Johnson green machine smoothie. That’s right, the Philadelphia Eagles offensive tackle has his own drink. It features kale, spinach, pineapple, honey and ba- nana. Being that it’s Super Bowl week, Johnson has partnered with Fuel owner Rocco Cima to support his favorite charity, Children’s Hospital of Phila- delphia, with $2 from every purchase being donated to the cause.
“This smoothie is special to me because it contains all of my favorite flavors and ingredients and is Eagles’ green,” said Johnson. “I always want to help the local brands and companies succeed since they get overshadowed by the national corporate ones. It also helps that Fuel is on my weekly (and sometimes daily) schedule! This part- nership lets me give back to one of my favorite local charities CHOP. I have al- ways loved kids and wanted to help out for those less fortunate, ill, or in need.”
If the Eagles defeat the Patriots on Sunday, Fuel will reward Eagles fans with a free small smoothie on Monday from 11 a.m, to 1 p.m. with no purchase required.
This exclusive smoothie is extended on the menu until at least the week after the Super Bowl.
“We are thrilled to partner with Lane Johnson during this red hot season for the Philadelphia Eagles,” said Cima. “Lane worked with us firsthand to develop a smoothie he himself loves to have. Through the process we are proud to support our community and his favorite charity.”
Fuel also has locations in University City and Midtown Village. For more information, visit fuelrechargeyourself.com.
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Speaking of the avenue, there is another newbie on the block, with bagels being the specialty of the house. After all, they are in the name — Passyunk Avenue Philly Bagels, 1742 E. Passyunk Ave. The place, which was previously a real estate office, may be new, but owner Aaron Wagner is far from a newcomer when it comes to making bagels. He is a fifth generation bagel baker, dating back to 1890 in Warsaw, Poland. His family immigrated to Brooklyn in 1910. In ’60, his grandfather opened the first shop, which the family still owns today. His dad opened a location off of South Street in ’96, and now it’s Wagner’s turn.
He said “my family’s bagel is the only water boiled traditional bagel left being baked in the city.”
In terms of what to put on it, he said the “jalapeño cheddar that literally melts in your mouth.”
He also noted the cinnamon raisin bagel with chicken salad is “so good.”
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For those planning ahead, the 2018 East Passyunk Restaurant Week will take place Monday, Feb. 26 through Friday, March 9. The three-course lunch and dinner menus will be released soon.
