Craig LaBan enjoys much of what he eats from chef Yun Fuentes’s menu at Society Hill Society. In particular he enjoys brunch and the fresh Pilsner Urquel.
His ode to pierogi are delicate, their handmade sour cream dumpling skins stuffed with truffled mashed potatoes over molasses-sweetened Vidalia onion jam. He tapas-izes chicken pot pie, tucking a creamy velouté of leg meat, carrots, and peas into croquette sticks that would please even the toughest Amish Spaniard. His summer peach soup is simply a gazpacho-good tribute to ripe local summer fruit, the sweet pureed peaches tanged with a hint of vinegar and garlic, sparked with salty bits of shaved ham and tiny floating spheres of creamy goat cheese.
Two Bells – Very Good
For another opinion on this Society Hill restaurant, read Trey Popp’s review of Society Hill Society from the October issue of Philadelphia magazine.
Society Hill Society inspired by the past [Philadelphia Inquirer]