Crow & The Pitcher Opens on Rittenhouse

crow-pitcher-awning-940

Alex Capasso quietly opened his Rittenhouse Square restaurant, Crow & The Pitcher on tax day. The revamp of C19 makes the space more rustic with pub tables in the front and a more formal dining area beyond the bar. Capasso’s old boss Georges Perrier was hanging out when we swung by to grab a copy of the opening menu. The menu ranges from $6 for a salad with Boston lettuce to $28 for a rib-eye steak.

The restaurant and bar will be open Tuesday to Sunday, from 4:30 p.m. – 2 a.m.

Check out the full menu »

Chip Roman’s The Treemont Opens Today

treemont-accent-wallChip Roman’s The Treemont opens today at 15th and Locust. It is the fourth restaurant for Roman, who also owns Blackfish, Mica and Ela, as well as Tradestone Confections and Tradestone Cafe. The former Tietra has been revamped with an updated interior and will offer a menu of modern American fare with an emphasis on seafood. The menu is broken down into snack, land, sea and entree sections. Prices range from $4 for spiced almonds to $26 for a veal tenderloin prepared with green olives, fermented barley and wild onions. The menu also offers a couple plates for two, including a dry-aged Berkshire pork chop for $46 and a fish of the day at market price. 

The Treemont has a liquor license and offers a dozen beers by the bottle or can and twelve wines by the glass. The cocktail list includes six house cocktails plus a list of alcohol-free refreshments.

The Treemont Opening Menu (PDF)

The Treemont [Foobooz]

Where We’re Eating: Vernick Food + Drink

Photo by Karrisa Olsen

Photo by Karrisa Olsen

I can remember, a long time ago, back when Greg Vernick was first opening his eponymous restaurant on Walnut Street and the early reviews were just coming in, talking with my food-nerd friends about the place—about how good it already was, and the weird feeling we all had that it somehow had the potential to get even better. Now, two years in, it seems to have arrived. The menu, with its oysters and small plates, simply roasted fish and chicken and brilliant toasts, is solid and welcoming and comforting while at the same time inventive enough to never be dull. The short cocktail program is well thought-out, and the service has mellowed and relaxed into a perfect upscale-neighborhood-restaurant model, with easy smiles all around. While there have been some complaints that the menu doesn’t change often enough, the benefit of this (relative) stability has been a crew brought up on consistency and attention to detail, which shows through on every single plate.

Vernick Food + Drink [Foobooz]

Brauhaus Schmitz Crew Going American at Whetstone Restaurant

jeremy nolen whetstone squareBrauhaus Schmitz chef Jeremy Nolen is opening a restaurant of his own. Whetstone Restaurant will be a casual American bar and restaurant that will take over the former Tapestry space at 5th and Bainbridge. Nolen will be the chef at Whetstone as well as Brauhaus. He’s joined in the venture by his Brauhaus Schmitz compatriots, Doug and Kelly Hager.

Nolen says that Whetstone, which will feature 20 or so drafts plus a wines and brown liquors will open this summer.

The bar will be a welcome addition to Queen Village, which supported Tapestry but saw the popular bar close anyway. Some have suggested the corner, which was also Adsum and Coquette, is cursed but we have a feeling that Whetstone will be a winner.

Whetstone Restaurant [Foobooz]

Three Bells for Laurel

laurel menus

Craig LaBan finds that Nick Elmi is doing more than just turning out fantastic plates at his BYOB, Laurel. It appears the chef has also found serenity.

His albacore starter may be the best raw tuna dish in town, firmed ever so slightly in tepid olive oil before being dressed with the delicate sweetness of shaved Asian pears and a powder of frozen horseradish and yuzu “snow” that melted in mouth with a cooling sparkle. A bracing edge of mustard oil, chile-spiked ponzu, and fermented daikon cubes were the perfect foil to assertive Spanish mackerel seared crackly warm on the skin side and sashimi raw on the reverse. A study in Berkshire pork – loin roasted, belly braised, tender shoulder pulled then formed into a patty – was memorable for its elegant necklace of huckleberry, kale, and chestnut sauces.

Three Bells – Excellent

A “Top Chef” champ returns to his roots [Philadelphia Inquirer]
Laurel [Foobooz]

Where We’re Eating: The Farm and Fisherman Tavern + Market

farm-fisherman-tavern-market-940

Josh Lawler has made a name for himself in Philly with his postage-stamp-sized BYOB on Pine Street. Everything is fresh because there isn’t enough room for a freezer. But now with his second restaurant—the awkwardly named Farm & Fisherman Tavern + Market—Lawler has plenty of room to spread out. The Cherry Hill outpost is a 150-seat bar and restaurant that also boasts an attached market. Unfortunately you won’t find many of the dishes he’s doing in Midtown Village here in Jersey. (The menu is definitely more accessible, but it would be wrong to call it dumbed-down.) Offerings change continuously, but expect burgers, sandwiches, and a host of local ingredients. If you spot a steak among the supper plates, jump on it. It might be the best you have all year.

Farm & Fisherman Tavern + Market [Foobooz]

First appeared in the February, 2014 issue of Philadelphia magazine.

Three Bells for Talula’s Daily

Photo by Jaeson Han

Photo by Jaeson Han

Craig LaBan checks out Talula’s Daily and finds that Aimee Olexy has another hit on her hands.

My favorite dish of all my Daily meals, though, was the paper-wrapped surprise of skate en papillote. Almost always seared, the flesh took on an unexpectedly luxurious quality in a tangerine-scented steam, and concealed beneath its butter-glossed wing a trove of root vegetable treasures. Each was cut and cooked to a unique shape and texture, from weird and squiggly little crosnes, to earthy soft Jerusalem artichokes, snappy shaved ribbons of multihued raw carrots, bittersweet marbles of tender baby turnips, and crunchy cubes of al dente kohlrabi.

Three Bells – Excellent

Talula’s Daily cafe & market is affordable Olexy excellence [Philadelphia Inquirer]
Talula’s Daily [Foobooz]

Talula’s Daily Reviewed

talulas-daily-review-courtney-apple-940

Late Summer Farmstead Collection | Photo by Courtney Apple

Trey Popp says it’s a shame that Talula’s Daily’s chef Scott Megill’s dinner was interrupted by a sales pitch.

But somewhere before dessert and the individually tailored cheese course, our cheerful waitress broke the enchantment of Aimee Olexy’s ode to homespun coziness by delivering what you’d have to call a sales pitch. Everything on the table, she divulged, was a product for sale by Anthropologie.

Two-and-a-half stars – Good to Excellent

Philadelphia Restaurant Review: Talula’s Daily [Philadelphia Magazine]

Talula’s Daily [Philadelphia Magazine]

Adam Erace Says Serpico Is Extraordinary

caviar-dreams-serpico

Adam Erace says that Serpico is everything we wanted it to be and maybe even more.

The dashi haunts my dreams. It comes ice cold, an umami-dense tonic of kombu broth fortified with bonito, mirin and soy so inexplicably refreshing it should be served with a Collins glass and a straw. Instead, the staff pours it tableside over a landscape of purslane, charred pea tendril, shiso, compressed zucchini, cucumber pearls in sugar-snap pea pods and cubes of chilled crème fraîche that look like tofu and taste like mozzarella. If you order only one dish at Serpico, make it this one. If you order only two dishes, make the second the decadent egg custard. The mix of eggs and dashi steams in its own little cocotte till barely set; wobbling like a panna cotta, its brown-butter-submerged surface bears enough rare Siberian sturgeon caviar to explain the $25 price tag.

Serpico: Everything We’ve Waited For [City Paper]
Serpico [Official Site]

Photo by Jessica Kourkounis

Craig LaBan Gives Pennsylvania 6 the Proverbial Fist Bump

 DSC01509

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]

And Pennsylvania 6 features dollar oysters and bubbly cocktails all day » 

« Older Posts