Marathon Weekend at Square 1682

Whether you’re running 13.1 miles, 26.2 miles, or none- you’ll want to swing by Square 1682 for some of these great specials. The dynamic restaurant and bar on the corner of 17th and Sansom Street is celebrating the Philadelphia Marathon with Carb Up / Wine Down Specials with a new chef in the kitchen with Executive Chef Robert “Bobby” Surdam. 


This Saturday, November 19th the restaurant will offer a special prix fixe carb-focused dinner menu geared toward runners’ dietary needs. This menu is offered for $37 Prix Fixe or a la carte, with two appetizers at $13.10  — Edamame Hummus and Grilled Octopus — along with three pastas at $26.20 or three courses for $37.

Pasta entrees include:

  • Pasta Carbonara with bacon, egg, and Parmesan
  • Sweet Potato Gnocchi with Squash, Mushroom, and Sage
  • Beef Braised Pasta Bolognese

On Sunday, November 20th to celebrate all the participants, Square 1682 invites runners to Wine Down after the race with $26.02 bottles of white, red and sparkling wine.

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And with Thanksgiving coming up next week, Rittenhouse Square’s modern American bar and restaurant invites their guests to enjoy a Thanksgiving dinner of updated classics such as  Pumpkin Bisque served with crème fraîche and pumpkin seed oil; a Maple Glazed Turkey served with cornbread stuffing, whipped potatoes, braised collards and turkey gravy; and the guest’s choice of Square Pumpkin Pie or Pecan Pie for dessert. Thanksgiving dinner will be served 3-10 pm for $55 per adult, $25 for children.

Their new Executive Chef Bobby Surdam has worked in restaurant kitchens, in virtually every job, since the age of 17. He’s held every post from prep cook to butcher to executive chef. Originally from the Washington D.C. area (Fairfax County, Virginia), The L’Academie de Cuisinegraduate fell in love with cooking early on. What he loves about the cooking is that no matter how many times you create a dish, there’s always a new variable to consider. Each dish is unique.

“I’m excited to back in Philadelphia and in the heart of the city,” Surdam said. “I look forward to being a part of the city’s culinary fabric and getting involved in the community here.”


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