- Neighborhood: Midtown Village
- 113 South 12th Street, Philadelphia, PA
- Phone: 215-568-5200
- Facebook | Twitter
- Cuisine: American
- Accepts Credit Cards: Yes
Trey Popp pays a visit to Pennsylvania 6 to see if it can exorcise the ghosts of tenants past.
Creativity rules the raw bar in the form of outstanding crudos, like kampachi with gooseberry salsa and unusually aromatic cumin salt, or dilly sockeyewith fennel and pickled mustard seeds. But simplicity delivers equal pleasures, as in the good Vermont burrata chef Plessis has the self-discipline to just serve as-is, with grilled baguette points and sun-driedtomato tapenade. Or dynamite fried soft shell crabs with classic lemon aioli. Or a lobster roll that rocks precisely because Plessis adheres to the time-tested template and puts his signature instead on the dip for his duck fat fries: a sherry vinegar aioli, heady with shaved truffles.
Two-and-a-half-stars: Very Good
Creative, Simple Bistro Fare At Pennsylvania 6 [Philadelphia magazine]
Craig LaBan has a lot of praise for the return of chef Marc Plessis (XIX) and his seafood-centric menu at Pennsylvania 6.
[T]he return of talented chef Marc Plessis to the culinary scene, two years after leaving XIX in the Hyatt at the Bellevue, is the prime reason this venture should be taken seriously. The French-born, Kentucky-bred, Atlanta-trained chef brings a unique combination of classically rooted polish and regional American flair to a menu that is equally at home frying perfect Ipswich clams inside a cuminy crust with caper aioli or serving tenderly stewed Duroc pork collar over cheesy grits, a garden tangle of breakfast radishes still clinging to their peppery stems on top.
Two Bells – Very Good
Talented Chef at Pennsylvania 6 [Philadelphia Inquirer]
Pennsylvania 6 [Official Site]
Pennsylvania 6 (PE6) is getting ready to open at 114 South 12th Street on Thursday, April 25th. The American kitchen and bar is being opened by the same team behind Public House, City Tap House and Field House. PE6 is definitely their most ambitious food project to date. Chef Marc Plessis who was chef de cuisine of Nineteen (XIX) when the restaurant received three bells from Craig LaBan is in charge of the kitchen. Plessis was born in France and moved to the US at a young age and attended the New England Culinary Institute. He has also cooked in New Orleans, Atlanta and Chicageo.