The Dandelion Is Dandy

Craig LaBan fawns all over The Dandelion in his glowing three bell review.

I taste the lovely, gamy tang of lamb steeped into the ragu of crumbled meat tucked beneath the shepherd pie’s piped mash of cheddar-laced potatoes. Sublimely tender morsels of rabbit are a pot-pie delight in creamy gravy studded with mushrooms, cipollini onions, and bacon below a puff pastry lid. A pinch of curry adds sparkle to the deviled eggs. Beer and grain mustard perk up the cheesy smear of Mornay that gets broiled to a speckled brown glaze over Welsh rarebit toasts made from puffy buttermilk bread.

Three Bells – Excellent

Dandelion offers classic British food in a warren of cozy nooks [Philadelphia Inquirer]
Dandelion [Official Site]

Around the Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.