- Neighborhood: Chestnut Hill
- 8609 Germantown Avenue, Philadelphia, PA
- Phone: 267-335-3912
- Website | Facebook
- Cuisine: New American
- Alcohol: BYOB
- Meals Served: Brunch, Dinner
- Price: $$$
- Accepts Credit Cards: Yes
Like we said last week before his lamb dinner, Mica’s new chef Yianni Arhontoulis is getting comfortable in his recently acquired restaurant. And he’s getting involved with all of those extra-curriculars chefs get to do when they’re not brand new business owners, like theme-y tasting dinners.
Starting this week, he’s launching a new dinner series called “From ___ With Love”. Every Wednesday and Thursday, he’ll pick a new regional cuisine to showcase — four courses for $45. And he’s kicking off the series tomorrow, April 5th, with a little jaunt to Morocco.
Yianni Arhontoulis, now the proud owner of Mica in Chestnut Hill as of August 2016 (when he bought it from its original owner, Chip Roman), is heading into his sixth month as a restaurant owner. When he reopened the restaurant, he Yianni-fied it with a new coat of paint, a new menu, and a six-course $69 tasting — all of it extremely seasonal and hyper local. But now that he’s a bit more comfortable in his new digs, he’s ready for some extracurricular events.
Like this week’s lamb dinner.
This summer (like all summers) was a pretty slow time for restaurant openings. We had a few big names come through on their promises to switch on the lights, but for the most part, we were eating at the same places in August that we were in June.
The autumn, though? That’s when the opening-and-closing cycle really gets going again, with some of the biggest restaurateurs in the city (Michael Schulson, Ben Puchowitz and Shawn Daragh, Jose Garces and more…) all working to get their new places open before the holidays hit.
So this, then, is the list of the restaurants (either recently opened or upcoming) that have us most excited–the dining rooms we can’t wait to sit in, and the menus we can’t wait to see. It’s going to be a big season in Philly. So here’s where you’ll all be eating in the upcoming months, starting with…