A Welcome Homecoming for Vernick

Adam Erace of City Paper and Brian Freedman of Philadelphia Weekly review Vernick Food & Drink this week.

Erace is impressed by internationally inspired dishes and is happy Vernick has returned home to Philadelphia.

I wasn’t disappointed, my contentment fostered by the food, at once staggeringly simple (house-made mozzarella …) and thoroughly creative (… adorned with gems of poached rhubarb jam, more pickled finger chilies, Maldon sea salt and an aggressive, throat-tingling olive oil standing in for pepper). Vernick knows what he’s doing, and he’s got allies in his bright staff and the early summer breeze sending soft ripples across the surface of my opaque, pink neo-Negroni shaken with egg white.

Freedman has high hopes for the development of Vernick’s already sophisticated work.

Vernick Food & Drink is already a seriously successful addition to our town, and yet Vernick himself is still tweaking his recipes with regularity in an attempt to inch them ever closer to embodying his exacting vision. If he’s still striving this hard, I can only imagine the heights he’ll achieve here. It promises to be a fun, tasty ride for us all.

Homecoming King [City Paper]
A Sophisticated Vernick-ular in Rittenhosue [Philadelphia Weekly]
Vernick [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.

  • JA

    While Chef Vernick seems to have the pedigree and cooking skills to be successful, the name he chose is terrible! Vernick Food & Drink? Huh? A guy with all his experience and food connections couldn’t find a better non-eponymous name?

  • Anonymous

    Great restaurant and spot on review.
    Sadly Adam Erace writes like A 10 year old who is just looking for a reason to use the F word.
    It doesn’t even add any edge or communicate passion.It just sounds juvenile.

  • Anonymous


    You should not be in the business of giving advice on how anything should be named until you realize the “Pedigree” is for dogs and “Experience” is the correct word for chefs.
    Basic English.

  • Jimmy

    JA – This place is fantastic and surely even snoots like you are willing to overlook the perceived flaws in naming (what’s wrong with the chosen name exactly?).

  • Anon

    Yeah JA you jackass snob Really whats wrong with the name.
    Rittenhouse Tavern is not a tavern.
    Parc Bistro has 500 seats.
    There is nothing red at Rouge except the anger at being confronted with horrible food and worse service.
    Osteria is not an “Osteria” because it has like a $100 check average.

    and by the way you dummy the name is Vernick….the subtitle is Food and Drink.