Mildred

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Mildred Now Offering Prix Fixe Sundays with This Oven Roasted Quail

The Mildred is debuting a prix-fixe Sunday Dinner Menu this weekend. Chef Michael Santoro is offering a special three-course prix-fixe menu for $38 per person, every Sunday evening.

The menu which will change often and this weekend will feature

  • Rogout of duck with housemade gnocchi sardi and winter vegetables
  • Casserole of tortellini with roasted sunchokes, broccoli rabe and pickled date
  • Oven roasted quail with braised lentils and beetroot.

See Mike Santoro prepare the oven roasted quail »

The Mildred Filled with Potential

Adam Erace recently visited The Mildred, the new restaurant by former Talula’s Garden chef Michael Santoro. Expecting to find over-the-top plates, he was surprised to find dishes as simple as chicken and biscuits on the menu. However, his did not stop The Mildred from setting a great first impression.

What we’re doing here is more personal, straight-up good cookin’ with less reliance on garnish for garnish’s sake,” says the chef. “The food looks a lot different [from Talula’s], but there’s a thread running through everything I’ve been doing for the past several years: low-temp cooking, marinading, brining, braising, the application of food science, how it affects vegetables, eggs, milk.” In Philly, we don’t have the luxury of having known Santoro for the past several years. We don’t know the Santoro of the Blue Duck in D.C. or the Santoro of the Fat Duck in London or the Santoro of Gilt in New York. All we know is the Santoro of Talula’s Garden, which is why the rustic persona of the Mildred’s menu feels like such a curveball. But what’s happening in the kitchen, behind the scenes, Santoro insists, has always been the same.

Magic Mikes [City Paper]
The Mildred [Official Site]

Photo by Neal Santos

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