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 »
Pennsylvania 6 (PE6) is getting ready to open at 114 South 12th Street on Thursday, April 25th. The American kitchen and bar is being opened by the same team behind Public House, City Tap House and Field House. PE6 is definitely their most ambitious food project to date. Chef Marc Plessis who was chef de cuisine of Nineteen (XIX) when the restaurant received three bells from Craig LaBan is in charge of the kitchen. Plessis was born in France and moved to the US at a young age and attended the New England Culinary Institute. He has also cooked in New Orleans, Atlanta and Chicageo.
More photos and details »
Just yesterday someone asked when Pennsylvania 6, the replacement for Tweed at 114 S 12th Street was opening. Today we can report the American brasserie concept will open in March.
The Tale of the Tape »