Earlier this week we mentioned that Opa chef Andrew Brown was moving on from the Midtown Village modern Greek restaurant that he helped open back in early 2011. Now we have word that he’s going to head the kitchen at the newly rehabbed Field House. A rep for the House’s parent Public House USA, which has multiple Tap and Public House locations up and down the East Coast, tells Grub that Brown is bringing a more Philly-centric menu to the operation with such hometown delicacies as scrapple, roast pork sandwiches, obligatory cheesesteaks and a nod to Trenton in the form of Taylor pork roll. City Tap House beer guru Andy Ferrel is overseeing the beer program, which will have 40 taps dedicated primarily to brews made within 100 miles of the city. Rumors have the bar opening tomorrow, and an official opening to follow next week.