This weekend Sycamore, which has just been ranked in the top five of Zagat’s Best Philadelphia Food Restaurants, is spicing up their menu with four new dinner specials for your tasting pleasure.
The menu includes:
- Lobster, Bacon, and Parsnip Chowder
- Ancho and Guava Glazed Baby Back Ribs served with Huitlacoche Rice and Garlic-roasted Okra
- Pan-roasted Poussin, Semolina Porridge, Buttered Radishes and Cranberry Compote
- Maple Creme Brulee with Spiced Candied Pecans
If the Lobster, Bacon, and Parsnip Chowder catches your eye, then check out Sycamore’s Bacon Tasting Menu Tuesday, October 16th. The menu features five bacon-filled dishes for a Price Fixe of $49, personally created by Sycamore’s chef, Sam Jacobson.
Sycamore BYO [Official]
Trey Popp urges you to see him in Lansdowne, the dry borough just west of Philadelphia where Sam Jacobson is turning out “banging” plates at NoBL.
NoBL offers Mediterranean comfort food with a compelling edge. From raw oysters with sriracha-lime cocktail sauce to ultra-tender octopus arms glistening with oil, the cooking is both sharp and as down-home as NoBL’s hodgepodge of grandmotherly dinner china.
Two-and-a-half stars – Good to Excellent
NoBL, New Kid on the Block [Philadelphia magazine]
NoBL [Official Site]
Lansdowne Table, which started as a stand at the weekly Lansdowne Farmer’s Market from the team behind Sycamore and NoBL, is now getting a permanent home inside the lobby of NoBL at 24 N Lansdowne Avenue. The Table will be open at noon each day and will offer take-out lunch and dinner, plus gourmet groceries.
Lansdowne Table [Official Site]
Lansdowne Table [Facebook]
On Monday July 16th chef Sam Jacobson and his father Bernard Jacobson will be cooking together throughout the night at North of Baltimore & Lansdowne.
Go on, say it with me: awwww!
In addition to the regular menu the father-son team will be cooking up specials like panzanella with chargrilled tuna and local tomoatoes; potato, pancetta, and caramelized leek frittata; and fennel, apple, and gorgonzola salad. To see Chef Sam and his dad bond for hours over a hot stove, make reservations here.
NoBL [Official Site]
Sycamore Executive Chef Sam Jacobson and proprietor Stephen Wagner are getting set to open NoBL on Lansdowne Avenue in the Delaware County town of the same name. At NoBL Jacobson will be preparing a Mediterranean-inspired casual menu of small plates. Online reservations can now be made for Tuesday, June 26th and beyond. The restaurant may open prior to that date, we’ll let you know as soon as we do.
NoBL Opening Menu »
On May 18th Argana, a new Moroccan restaurant in Lansdowne, opened its doors to Delaware County residents looking for authentic exotic cuisine. Including Moroccan classics like warm mint tea, falafel, baba ganouj, and hummus as well as vegetarian options, manager Chris Arouh wants everyone to be able to enjoy Argana’s dishes.
On June 16th Argana is welcoming Shiraz, an award-winning belly dancer, to the restaurant for the third time. The performance begins at 7:30pm and reservations are recommended.
Argana [Official Site]
Over the next few days and weeks we’ll be focusing on Spring menus from local restaurants. Up first is Sycamore, the Lansdowne BYOB added several new dishes late last week and has some Spring specials for this week.
Read more »
Each Tuesday Sycamore’s Sam Jacobson creates a special $49 chef’s tasting menu. Check out tasty menus for the next three weeks below as well as the BYO’s Easter brunch menu.
Read more »
Craig LaBan makes it to Sycamore in Landowne where he finds chef Sam Jacobson catching attention with fine ingredients and creative combinations.
For the most part, though, Jacobson’s plates succeeded not on shock value, but on more natural combinations that allow good ingredients to shine. Beautifully seared scallops over a dark pool of black trumpet sauce paired with spring leeks and half-moons of creamy-center Norwiss potatoes crisped in duck fat. Wonderfully beefy Wagyu skirt steak came with an indulgent gratin spiked with local bacon and a crunchy dusting of smoked salt. Spicy chunks of merguez added an exotic punch to the chewy-but-flavorful leg of lamb steak.
Sycamore [Philadelphia Inquirer]
Sycamore [Official Site]