West Philadelphia’s Marigold Kitchen has made it a bit of a tradition to tease out some of their seasonally changing menu items. And for late summer, co-chef/owners Andrew Kochan and Tim Lanza, along with chef Keith Krajewski are offering their take on the summer barbecue, among other theatrical plates.
Among the 13-15 plates that make $90 menu-free feast include an American backyard barbecue in the form of frozen dots, and a Red Snapper Calçotada, a Spanish barbecue dish with charred baby leeks and hazelnut romesco.
According to Kochan, Marigold will also be taking their service presentation to another level. “Now, our guests will even see some of our secret techniques done tableside.”
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Marigold Kitchen is doing something special on Tuesdays. Each Tuesday this summer, the Marigold team will be offering a five-to-eight course experimental menu highlighting ingredients sourced from local farmers’ markets and foragers.
The dinners are $65 per person and limited to 25 diners a night. The staff at Marigold will explain the inspiration behind each dish as well as discussing the farmers who grow the produce.
In addition to the Tuesday night dinners, Marigold Kitchen has also rolled out their new early summer menu.
Check out some highlights »
Chefs Andrew Kochan and Tim Lanza generally like their tasting menus at Marigold Kitchen to be a surprise for diners. But what with spring coming and a new menu now taking shape in the kitchen, they’ve decided to give a little preview.
As they did with their secret New Year’s Eve menu, the crew at Marigold are now teasing a couple dishes from their new, 12-course spring menu. That one above? That’s edamame hummus with lemongrass, black sesame seeds, chile oil and a puffed rice cracker.
Check out more after the jump
From left, Laurel chefs Kyle McCormick, Edmund Konrad, Nick Elmi, and Paul Becker.
| Photo by Michael Persico
Three months. That’s about how long it takes us to eat at every important restaurant in the city. And then eat there again. And, sometimes, again.
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Dinner at Marigold Kitchen is always a surprise. The way ex-chef Rob Halpern ran the menu, it was a constantly evolving spread of amuses and tastings that would sometimes change night to night and table to table. And now, the way new chefs Andrew Kochan and Tim Lanza do things is roughly similar–all tasting menus, no a la carte, just a blindfolded adventure every time you walk through the door.
Except for this New Year’s Eve.
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Marigold Kitchen reopens tonight. The restaurant had closed after chef-owner Robert Halpern moved to California. Halpern then sold the restaurant to his chefs de cuisine, Tim Lanza and Andrew Kochan. Chef Keith Krajewski remains on as the executive chef.
The concept from Halpern’s version of Marigold Kitchen remains pretty much intact. There is no menu, just a question about food allergies or aversions. Then courses of modernist dishes come pouring out of the kitchen. The dinner is $90 per person and reservations can be made online.
One of the plates on the opening menu will be the dish shown above, wild striped sea bass with white bean, egg yolk, pepper and olive.
Marigold Kitchen [Foobooz]
A couple months ago, we reported on the (completely depressing) news that chef Rob Halpern was leaving Marigold Kitchen and that, upon his departure, the place was going to close. At the time, we said:
Oh, and for those of you look-on-the-bright-side types out there who always think something will come along and save the day? Marigold is also being put up for sale.
Well guess what? According to the Insider, some buyers have come along. And those buyers just happen to be Halpern’s chefs de cuisine, Tim Lanza and Andrew Kochan.
There’s not a lot of news other than that–except that the old Marigold will still be closing after Saturday’s dinner service and the new crew hopes to reopen some time around the first of September.
Marigold Kitchen [f8b8z]
Changing Of The Guard At Marigold Kitchen [Insider]
Talk about going out on top. 3 bells from Laban, a #2 slot on our most recent list of the 50 Best Restaurants in Philly. And now word has come down that chef Robert Halpern is leaving his post at Marigold Kitchen. The reason? He’s getting married. After that, he’s moving to California. And frankly, that would be one helluva commute.
So what happens next?
So last week, before all the madness of the Thanksgiving holiday (and all its attendant drinking and regrets), we threw a little party of our own. It was just us, twenty or so of our nearest and dearest, and two of the best sous chefs in the city who’d come together for one night only at COOK to battle it out for Thanksgiving supremacy.
Our competitors were Chuck Formoso who possesses a formidable Ron Swanson mustache and will soon be behind the stoves at the forthcoming Petruce et al and Keith Krajewski, who was once kicked out of the CIA (the cooking one, not the other one) but didn’t let that stop him from becoming sous chef at Marigold Kitchen. Despite us saddling them with all manner of questionable Turkey Day staples (like bagged stuffing, fried onions and canned cranberry sauce), and, at one point, making the chefs stop cooking entirely so that their assistants had to finish dishes in their stead, both teams came up with some spectacular plates. Granted, a liberal application of pumpkin vodka and mystery beers to the crowd might’ve helped a little, but if you click through the jump and check out some of what we got to eat last week, I think you’ll agree that both sides handled themselves with skill and brought honor to their houses.
Of course, at the end, only one man could claim victory…
Show me the pictures already…
Marigold Kitchen is doing away with menus. Now the only choice to make when you sit down to dinner at chef/owner Robert Halpern’s West Philadelphia BYOB is seafood, meat or vegetarian for the main entree. Beyond that, you’re in the chef’s hands.
The $85 prix fixe dinner includes up to fifteen courses consisting of bite-sized amuse bouches, small plates and an entree. Vegetarian options are available and other dietary considerations can be accommodated with notice.
Halpern says “this was always the plan” but he was still nervous about how customers would react. But three weeks in and customers tell Halpern, “that decision-free dining is more fun and that’s what Marigold is all about.”
Marigold Kitchen [Official Site]
Photo by Samuel Markey