Craig LaBan is wowed from bread to cocktails at High Street on Market. And he’s similarly impressed by dinner, especially the dishes that are products of the kitchen’s obsession with fermentation.
A kimchi-style fermented parsley-mint vinaigrette adds punchy spark to the richly marbled Wagyu short rib, served as an irresistible sharing platter with a salad of roasted Brussels sprouts and crispy tater-tot-shaped rice cakes.
That rib was the best piece of beef I’ve eaten in months – and one of several unusual ingredients Kulp revels in serving. Another was a huge pork shank, a sharing entree served over a wooden bowl of cracked-corn porridge scattered with crumbles of liver sausage ragu. The cider-braised mallet of meat was so yielding, it shimmered with juice at the touch of a fork, then fell apart.
Three Bells – Excellent
High Street on Market: Veggie-focused, ambitious, bold cafe at former Fork Etc. [Philadelphia Inquirer]
High Street on Market [Foobooz]