Happy Rooster Sings a Solid Tune

Adam Erace came for the honey butter gnocchi at the Happy Rooster but it is the fish and crustaceans that have Erace crowing.

[T]he finessed, coral-colored lobster broth surrounding a block of redfish, the best-cooked piece of fish I’ve had all year and a dish far more emblematic of [chef Matt] Savastano’s abilities. The chef cuts a strapping fillet, tall and thick as a stud o-lineman, and gets its well-seasoned skin so crisp it crunched like a cracker. Plump, buttery mussels and sugar-bomb heirloom cherry tomatoes joined in, wanting to see what all the fuss was about and creating the effect of a minimalist bouillabaisse. No need for 17 specimens of seafood in this bowl; Savastano knows the value of one or two good ones, something chefs twice his age still haven’t learned.

Home to Roost [City Paper]
Happy Rooster [Official Site]

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.