Photos, story by Cassie Hepler
We stumbled upon this chef at Feastival in Philly where we scarfed down a quick sample they were slinging like all the other vendors. However, it was so memorable that we snagged a card and emailed them. Without a storefront location, Scott Schroeder told us to check back. And that we did.
Most journalists will wax on and on about Scott’s chef background talents but we went in blind… and followed our tastebuds instead (which have never led us astray so far minus that hella spicy Indian gratuitous appetizer after too much red wine).
This is our first time eating squab, which is a young domestic pigeon. The term is probably of Scandinavian origin; the Swedish word skvabb means “loose, fat flesh”. Every time we see a pigeon cooing on the streets of Philadelphia, we will think, “I ate your cousin from Lancaster,” which is one of the three farms the Hungry Pigeon gets its farm to table meats from. Joe Weaver farm in Lancaster provides the squab, don’t worry it’s not pooping on your head on South Street pigeon meat. Country Time Farm provides the pork and whole cows are purchased (much like we do in central Pa., where I’m from), so menus rotate depending on meat available.
Sometimes less is more and Hungry Pigeon is an excellent addition to the neighborhood at any time of the day. Breakfast is packed and bangin’ with those pastries, which the extra are given away to a homeless shelter at the end of each day instead of tossed. We will certainly be back for the other menu options earlier in the day, even after school snacks are available for kids… or nostalgic adults. And while you’re at it, take a walk through Fabric Row and get some inspiration to decorate or design. The food, ambiance and vibe may just inspire you.