Chef Rhett Vellner is serving an updated fall menu and cocktail selection at Bardot.
The new fall plates include dishes such as House Ricotta with persimmons, dates, radicchio and house-baked semolina; Pastrami Tartine with sauerkraut and 1,000 island dressing on rye; Rabbit Crepe with oyster mushrooms, caramelized grape and frisée; Eggplant Panzanella with lentils, cipollini onions, salsify and romesco; and Spaghettini Noir with squid, chorizo and kabocha squash.
The prices for these autumn-inspired dishes will range from $5 to for Pommes Frites with roasted red pepper aioli to $21 for Arctic Char with Napa cabbage, parsnips, crème fraîche and xo.
Fall cocktails too »
Photo by Steve Legato
The Industry, number 3 in the most recent Foobooz Best Bars list, has revamped its menu, adding approximately 10 new items to their lunch and dinner menu. Among the additions; kimchee tater tots, barbecue pulled pork sandwich, wild boar ragu and a braised pork shank.
See the full menu »
Washington Avenue’s Cafe Ynez is expanding its brunch and dinner menus. For brunc,h which is served to 3 p.m. daily, executive chef JC Piña has added Heuvos Rancheros, Breakfast Nachos and Torrejas del Dia, Pina’s take on French toast with seasonal toppings.
Dinner additions and full menus »
With the new season comes the announcement that South Street’s Supper has assembled a new, seasonal cocktail menu and brought in some new blood behind the bar. Newly-minted “bar manager and libations specialist,” Tara Przybyszewski (ex of Zahav and Tria), has completely redone the restaurant’s bar program with an eye toward incorporating fresh juices and the bounty of the restaurant’s connection with Blue Elephant Farm. And today, she has released a seasonal, autumn cocktail menu that’s all brand new as well.
Check out the new booze after the jump.
Read more »
Fond Night, Crayola SuperTips on paper – By Mundie Art
Fond is debuting its new food and drink menus for fall. Among the appetizer highlights; escargot with bacon, apple and butternut squash and crispy veal sweetbreads with sweet and sour eggplants and yogurt. This seasons risotto, which if you’re in the know, you know is a must order, is with truffle, maitake and hazelnut. For main courses, the sea scallops with fregola sarda, summer squash and piquillo pepper stand out, as does the pork belly with Okinawan sweet potatoes, escarole and Dijon jus.
The cocktail list is also revamped for fall. The spiced pumpkin martini sounds of the season but we’re probably ordering The Southern (Bulleit bourbon, Averna Amaro and Port) first.
In addition to a la carte, Fond offers two tasting menu options. Five courses for $57 (wine pairing for $25) or seven courses for $67 (wine pairing for $30).
Fond Fall 2013 Food Menu (PDF)
Fond Fall 2013 Drink Menu (PDF)
The Avenue Delicatessen in Lansdowne has expanded its hours. The Jewish/Italian deli amalgamation i now open till 9 p.m. So plenty of time to grab a bottle of wine and check out the BYOB. The team is also debuting a fall menu with items like:
Fall menu highlights »
The Cambridge on South Street West is revamping its menu for fall. Chef Brendan Fox, who used to work at Barbuzzo has been on the Cambridge team a few months and now he’s rolling out his first full menu. Fox’s menu will venture into house-made cheese and fresh pasta. Fox also is smoking and curing meats in house. Also on Fox’s team is Abby Smith of Prohibition Taproom and Dan Kaufmann of Fork.
Menu highlights and more photos »
Rx the Farmacy in West Philadelphia has updated its menu for fall and added a $35 pick your courses option. We’re most intrigued by the “lobster skins,” lobster, smoked gouda horseradish cream, vidalia jam and topped with bacon. Sounds as fun as the duck breast sounds good.
New menu at Rx Farmacy »
With an actual chill in the air today, the cider glazed scallops at Talula’s Daily are talking to us. Check out the full menu of fall and earthy bites. The Talula’s Daily five-course supper is served Tuesday through Sunday and is $50 per person.
Read more »
Noord has achieved its fair share of positive reviews throughout the spring and summer but there’s no doubt that the Dutch/Nordic cuisine of the Passyunk BYOB is going to be best suited for cooler months. Here’s a look at chef Joncarl Lachman’s first fall menu, it’s all about the snert! Not really, it’s just that we love saying snert.
Read more »