Green Eggs to Reopen after Rat Infestation - NBC 10 Philadelphia

Green Eggs to Reopen after Rat Infestation



    A popular Philadelphia restaurant is set to open three weeks after a rat infestation. NBC10's Daralene Jones has the details. (Published Tuesday, May 28, 2013)

    The Green Eggs Cafe at 212 S. 13th Street is set to reopen tomorrow after an infestation of rats caused the popular Philadelphia brunch spot to close for three weeks.
    Video and photos of rats feasting on a slice of pizza inside the restaurant went viral this month. A sewer pipe burst after the restaurant closed, enabling the rats to get inside, according to co-owner Stephen Slaughter.

    The restaurant chose to close immediately and remained closed until the sewer problem was repaired.
    "Everything that was an issue was exterior to the building," said Slaughter. "We have been as honest as possible. We have nothing to hide."
    Slaughter says the rodents got in through a hole the size of a silver dollar in the building's old foundation. Workers spent the last three weeks digging out a perimeter around the entire building and creating a 4-inch concrete barrier to protect against unwanted guests in the future. 
    "They did everything they needed to do and took care of the problems. They cleaned it up," said Alan Smith, a designer next door at Host. "It's nobody's fault. People love their restaurant."
    Smith's looking forward to getting some "excellent eggs Benedict" at Green Eggs. The cafe's known for its Red Velvet pancakes.
    "Anything you get for breakfast is very good. It's delicious," said Dean Chronic, while sitting across the street with his pal Ron Morici at Village Tabako, a cigar shop.
    The two are also looking forward to Green Eggs' reopening.
    A number of customers passed by and gazing through the window of the Midtown Village restaurant today. Some were just curious. Three came inside looking for a meal. "We are not open today," Slaughter said.
    When they open again tomorrow, they'll have the same hours as before -- 8 a.m. to 4 p.m. seven days per week.
    "Food quality will be the same with the same service. We expect that to keep us where we were," said Slaughter.