B. Jordan Carter-Willams is your official Las Vegas favorite to win the NBA’s Rookie of the Year award. Which is not at all the most surprising fact of the Sixers season. The most surprising fact of the Sixers’ season is that they are, at 7-12, .5 games behind the Atlantic Division lead. I promise. Here’s proof.
Read more »
The Mildred is debuting a prix-fixe Sunday Dinner Menu this weekend. Chef Michael Santoro is offering a special three-course prix-fixe menu for $38 per person, every Sunday evening.
The menu which will change often and this weekend will feature
- Rogout of duck with housemade gnocchi sardi and winter vegetables
- Casserole of tortellini with roasted sunchokes, broccoli rabe and pickled date
- Oven roasted quail with braised lentils and beetroot.
See Mike Santoro prepare the oven roasted quail »
Adam Erace recently visited The Mildred, the new restaurant by former Talula’s Garden chef Michael Santoro. Expecting to find over-the-top plates, he was surprised to find dishes as simple as chicken and biscuits on the menu. However, his did not stop The Mildred from setting a great first impression.
What we’re doing here is more personal, straight-up good cookin’ with less reliance on garnish for garnish’s sake,” says the chef. “The food looks a lot different [from Talula’s], but there’s a thread running through everything I’ve been doing for the past several years: low-temp cooking, marinading, brining, braising, the application of food science, how it affects vegetables, eggs, milk.” In Philly, we don’t have the luxury of having known Santoro for the past several years. We don’t know the Santoro of the Blue Duck in D.C. or the Santoro of the Fat Duck in London or the Santoro of Gilt in New York. All we know is the Santoro of Talula’s Garden, which is why the rustic persona of the Mildred’s menu feels like such a curveball. But what’s happening in the kitchen, behind the scenes, Santoro insists, has always been the same.
Magic Mikes [City Paper]
The Mildred [Official Site]
Photo by Neal Santos
The Mildred is launching brunch this weekend. Executive chef and owner Michael Santoro has created a menu capitalizing on the cast-iron cooking techniques he also uses in his dinner offerings. Among the highlights:
- Baked Sourdough Pancake with Roasted Smokehouse Apples and Bliss Maple Syrup
- Pan Roasted Hanger Steak & Eggs with Crushed Sweet Potatoes and Chive.
For drinks, general manager and co-owner Michael Dorris has created a beverage menu featuring four variations on the Bloody Mary.
Brunch is offered Saturday and Sunday from 10:30 a.m. to 2:30 p.m.
Brunch and drinks menus »
Last night I checked out The Mildred on 8th Street and came away quite impressed. The creamy vitello tonnato, the scallops with roasted carrots and our main courses of quail with braised lentils, rib of beef with a clever parmesan trenne and hanger steak with pleasing potatoes anna were all worth ordering again.
The dining room was bustling, the diners looked happy. Check it out if you haven’t already.
September 26th menu at The Mildred (PDF)
The Mildred [Official Site]
Chefs and friends, Michael Dorris and Michael Santoro are opening The Mildred this evening in Bella Vista. The restaurant will showcase seasonal American cuisine with influences from the pair’s experience in Europe. Santoro will handle the kitchen and Dorris the front of the house. Both are committed to creating a fun and inviting restaurant that welcomes the neighborhood.
Read more »
We’re just a day away from being able to try Chris Kearse’s food at Will. But he isn’t the only chef who we’re looking forward to trying.
Michael Santoro was the opening chef at Talula’s Garden and his resume includes the respected Blue Duck Tavern in Washington D.C., Fat Duck in England and Mugaritz in Spain is opening Mildred in early September.
In September Eli Kulp will take over the kitchen at Ellen Yin’s Fork in Old City. Kulp comes to Philadelphia from New York and the popular Torrisi Italian Specialties. Culp is a Culinary Institute of America graduate and has also worked in Manhattan’s Casa Lever, La Fonda del Sol and Del Posto. Chef Kulp is a graduate of the Culinary Institute of America.
The always impressive Terence Feury who left Fork will be back cooking as the chef-owner of Tavro 13 in Swedesboro, New Jersey.
Joncarl Lachman who comes to Philadelphia from Chicago is looking for a spot to open Winkel, a Dutch and Northern European restaurant. Certainly something we don’t have now in Philadelphia.
Another respected chef from out of town looking for a restaurant space in Philadelphia is chef John Shields of the acclaimed Town House in Chilhowie, VA. He moved to West Chester earlier this year and hopes to open in 2013.
Grub Street catches up with Mike Santoro on his upcoming project, The Mildred which will replace James on 8th Street near Christian. Santoro and partner Michael Dorris are aiming to open in early September. Santoro calls the place “a good, fun neighborhood spot with slamming foods, great beers and a really, really good wine list.”
Santoro who has an excellent resume with stops at Washington D.C.’s Blue Duck Tavern, Fat Duck in England and Mugaritz in Spain originally came to Philadelphia as the opening chef at Talula’s Garden but was out in about three months after opening the Stephen Starr/Aimee Olexy project.
Details on The Mildred Come Into Focus [Grub Street]
In addition to the big news that Walter Abrams is coming to Philadelphia via San Francisco and the French Laundry to be the new guy at Le Bec-Fin, there is a lot of other chef news.
Mike Santoro, who was the opening chef at Talula’s Garden and came to Philadelphia from DC’s Blue Duck Tavern, is opening his own restaurant in the former James space on 8th Street. Eater reports that Michael Dorris will be his partner and they are aiming to open in June. [Philly Eater]
What’s happening in the Starr System »
Michael Klein counts 60 new restaurants planning on opening this Fall. [Philadelphia Inquirer]
Mike Santoro might be out at Talula’s Garden but it sounds like he’s sticking around town. The Feast has an interview with him where he teases a restaurant concept that would feature “Medieval cuisine, updated with modern techniques.” [The Feast]
Starr Restaurants now has a YouTube Channel. Check out the cask system at Dandelion or how to make a Tartufo pizza like the pros at Pizzeria Stella. [YouTube]
Upper Darby’s Barbacoa celebrates a proper grand opening on September 7th. The spot serves up Peruvian style roasted chicken. [Meal Ticket]
The Latin Farmer truck is expanding its selections and adding some new stops. Today it will be at the Norris Square Farmers’ Market. [Grub Street]
Temple University is getting a Mugshots Coffee to call its own. The spot will be opening shortly at 1520 Cecil C. Moore Ave. [Naked Philly]