Lacroix

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Six Pack: Eat Where Top Chef Contests Nick Elmi and Jason Cichonski Cooked

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New Blood At Lacroix

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It looks like Lacroix (and the Rittenhouse Hotel in general) have done a bit of hiring and brought some new bodies into the kitchen and onto the floor.

The first is Tova du Plessis, who is coming aboard as pastry chef. That name sound familiar to you? It should. She did time at Le Bec Fin on the savory side as a sous chef, worked at Citron & Rose but, most notably, was the opening pastry chef at Avance, brought in by chef Justin Bogle to handle the sweet side of the menu. She was let go early on in Avance’s run (which, this month, might not be the worst thing in the world), but was quickly picked up by the team at Lacroix for this new gig.


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Cured & Crafted Coming To Philly

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You know what’s awesome? Beer. Know what else? Prosciutto. Add in whiskey and Skittles and a man could live on not much else.

Which is why we’re already excited about Cured & Crafted–a celebration of the 50th Anniversary of the Consorzio del Prosciutto di Parma–coming to Philly on February 20, because it’s an event that’s basically all about drinking craft beer and eating as much prosciutto as possible.


Nice.

Oh, and did we mention there are free tattoos?

March of Dimes’ 17th Annual Signature Chefs Auction

From left: <strong>Mike Griffiths</strong> of Fork, <strong>Kevin Sbraga</strong> of Sbraga, chef <strong>Jon Cichon</strong> of Lacroix, and <strong>Ed Konrad</strong> and chef <strong>Nicholas Elmi</strong> of Laurel.

From left: Mike Griffiths of Fork, Kevin Sbraga of Sbraga, chef Jon Cichon of Lacroix, and Ed Konrad and chef Nicholas Elmi of Laurel.

Wednesday night, the March of Dimes at the Please Touch Museum Memorial Hall in Fairmount Park held its 17th annual Signature Chefs Auction with delicious cuisine, fine wine, friends and supporters. 30 of Philadelphia’s top chefs including Mike Griffiths of Fork, Kevin Sbraga of Sbraga, chef Jon Cichon of Lacroix, and Ed Konrad and chef Nicholas Elmi of Laurel were on hand serving delicious dishes for the nearly 300 guests at a cocktail reception before the ceremony honoring several people this year. Chichon and Elmi were co-chair chefs. Honorary chair was Carolyn Jackson, CEO, St. Christopher’s Hospital for Children.
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