New Chef & Menu at The Institute

Kyle Grayson has packed a bunch of experience in a short time. After attending the New England Culinary Institute he came to Philadelphia and has worked for Stephen Starr at several restaurants, Root, Witch American Bistro and Blackbird Eating Establishment. Starting next Thursday he will be the chef at the Institute where he’s cooking up an eclectic menu of bar food.

Check out the full menu after the jump.

Apps

Nachos
Veggie- peppers,onions, black beans, olives cheddar, cheddar jack
Meat- bacon, chili, pork, cheddar, pepper jack

Curry chicken salad
Shredded chicken, curry mayo almonds and rasians

Stuffed mushrooms
Herb goat cheese and chicken

Capresse
Fried mozz, basil pesto and tomato jam

Poutine
Red wine or guiness gravy

French toast sticks

Salads

Green salad
Warm bacon Vinaigrette,garden veggies, and mushrooms

Apple salad
goat cheese honey balsamic dressing

Warm potato salad
Bacon,Dijon, relish

Sandwiches

Fish tacos
Pico de gillo, chipotle lime aoli and pickled onions

Hangover cure
French Fries, Fried Mozz, Chicken fingers, Chicken cheesesteak

Breakfast Sandwich
Eggs,bacon, cheese W/ french toast sticks

Stuffed chicken sandwich
rosemary mayo

Burger
Rosemary mayo or chipotle lime aoli caramelized onions cheddar and red wine gravy.

Entrees

Breakfast
Pancakes, Bacon,Eggs

Maple braised Pork
rosemary mash

Hanger steak
warm potao salad

Desserts

Chocolate chip or pumpkin Bread pudding ( or we could say daily and it could change depending on what we have in house.)

Port and dark chocolate brownie

Apple Crumble
sangria shaved ice

Mudslide

The Institute [Official Site]

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  • HNIC

    I know that guy

  • ENOC – Don Tanblock

    I know that guy as well, and also know why he can’t hold a job for longer than 3 months.

  • HLPC

    every single menu item has been done before, a thousand times over. boring!!!

  • jack

    this sucks

  • Heather

    Well folks we tried our own menu. Its good–sure I’ll give it that. Our food is decent–good even. And consistant. But when I look at places where they have more or less “boring” menu’s as HLPC wants to point out, well those places are doing much better than we are. I can only attribute but so much to the neighborhood. I got so little feedback on the menu. Philly speaks and Yelp were really the only forums where I got any feedback, positive or negative about the menu. I would have taken bad reviews over no reviews. At least I would have known whether or not I was on the right track.
    We are keeping some items. Mango bbq pork for sandwiches and pork fries, pumpkin mac, hanger steak sandwich, boneless wings with the bourbon sauce, and our chicken cheese steak, the hummus, and the veggie burger and maybe bacalaitos.
    Now say what you will about Kyle. I feel that a good choice has been made. Whether or not he holds a job for more than 3 months? I don’t care. He can cook–well. Very well. Kyle is the person we originally wanted in our kitchen–but delays forced him to take work elsewhere. Sometimes you go thru a a number of jobs before you find where you fit in best.
    Perhaps this isn’t well known–but things with our first chef did not work out. He was with us for 6 weeks. Who was in the kitchen? My brother and myself. The majority of the old menu was mine. It was very likely that on any given night that not only would I pour the beer, make the drink, and take the order, but then I would go and cook the order. And serve it.
    Had I gotten more feedback and more business with the old menu, well it would not be changing. I would be bringing in Kyle anyway. Charlie and I have 5 kids. When I spend so much time working in the bar that I cannot get laundry done at my house, its a problem.
    I know that somewhere in all of this, we are on the right track. Our greatest barrier is being in a neighborhood that people still believe to be “sketchy” or “bad” simply because it doesn’t have a catchy name. If I had a dime for every person who feels that crossing Spring Garden St. is going to get them killed I’d have a good amount of money. Or if I had a dime for every person who won’t come after dark because they are convinced someone will try to steal their car? I could go on but after an entire night in CHOP with my sick 2 year old this is the last thing I wanted to come home to.
    The neighborhood is great. We’ve been here 14 years. Compare us to other zip codes and patrol sectors on every blocks. You will be very suprised.
    Our bar is a great concept, done very well, with good food,
    and overall a good vibe–in a location that will given its due in a couple of years. Until that happens we have to adjust and do what we feel is necessary to keep the place going.
    We are thankful for all of the support and positive comments from everyone. And we appreciate all feedback–even negative.

    Cheers
    Heather

  • bruce

    I heard business has been up every since you started serving serving food. Me and some friends will check it out next Friday…

  • bruce

    The food was very good. My friends and I really enjoyed ourselves.

    I would suggest that the hostess/waitresses go over what’s on the menu and specials instead of just handing out menus.

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