Mildred [CLOSED]

  • Cuisine:
  • Price: $$
  • Accepts Credit Cards: Yes

Featured In

Six Pack: Sunday Tasting Menus

Latest About Mildred

Philadelphia Restaurant Received “Million Dollar Review”

Coren at Vedge. He called Vedge "the best vegan cooking I have ever had."

Coren at Vedge. He called Vedge, “the best vegan cooking I have ever had.”

Times of London restaurant critic Giles Coren was in Philadelphia this spring filming his TV show¬†Million Dollar Critic for Canada’s WNetwork. The show visited five Philadelphia restaurants in order for Coren to bestow one of them with his million dollar recommendation (because the review could be worth more than a million dollars in business).

Coren visited Vedge, Cheu Noodle Bar, Avenue Delicatessen, The Mildred (now closed) and Kanella. In the end, Coren heaped the most praise on Kanella, the Cypriot BYOB by Konstantinos Pistillides.

Kanella is the sort of place I wish I could review every week: a buzzing local taverna on a lively city corner, people of all ages and ethnicities sitting at outside tables, simply decorated inside, full of laughter, friends and family, and charming staff serving a cuisine rooted deeply in a foreign culture rather than just ripping it off, with a deadly serious chef at the helm.

Read the full review of Kanella on Huffington Post’s Canadian edition.




Read more »

Cured & Crafted Coming To Philly

ParmaCrown

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?

The Mildred Ups Its Game For The New Year

mildred-restaurant-philadelphia-american-cuisine-michael-santoro

Over at The Mildred, the crew has decided to use the (mostly) new year to shake things up in the kitchen and at the bar.

First up, a new menu from chef Michael Santoro. He’s always tinkering with things there, but is now working on a bunch of new plates, including a venison burger (someone has been paying attention to the Philly mag Gastronaut columns…) with triple creme cheese, maitake jam and fingerling potatoes, salt cod gnudi, a fish stew. He’s already got a new seaweed bucatini on the board with little necks and clam butter, so that’s a good start.




Starting this month, The Mildred is also running whiskey flights with paired dishes from the menu. The first pairing will happen tomorrow night, and go on every Wednesday night at the bar and in the dining room. As if anyone needed a special night of the week to eat duck confit mac and cheese and knock down a $7 pour of Bulleit.

The Mildred [f8b8z]

« ALL POSTS ABOUT Mildred

Mildred on Facebook