Mildred Now Offering Prix Fixe Sundays with This Oven Roasted Quail

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 »

Food to Keep the Neighbors Coming Back at the Mildred

Cristina Perachio is the latest to check out the Mildred on 8th Street in Bella Vista. He comes away impressed with the seasonal fall dishes.

The standout of the meal is the braised chicken and biscuits with herbs and vegetables. Healthy chunks of onion, squash, carrot and celery season the chicken, served hot in a skillet. Though this wasn’t the sort of dish I ate growing up, it nonetheless has that comfort-food feeling to it. The biscuits are light and fluffy; where a lesser preparation could have easily seen them get soggy with chicken juices, here they maintain their flakiness and texture. Likewise, the veggies—all too often lackluster in skillet-prepared dishes, or, alternately, swimming in sauce—are perfectly crisp and flavorful. The high-quality local ingredients are part of that excellence, but technique is the rest; the Mildred simply nails veggies.

Seasonal Satisfaction at the Mildred in Bella Vista [Philadelphia Weekly]
The Mildred [Official Site]

Two Bells for The Mildred

Craig LaBan has a crush on the cast-iron cuisine coming to light in The Mildred. The kitchen and bar’s beautiful flavors and elegant execution put 8th Street’s rustic, French/Brit bistro on the very top of the two-bell mark.

Some chefs listen to the seasons as their muse. Others channel the ancestral voices of family tradition. But for cooking school pals and partners Michael Santoro and Michael Dorris, the call of enameled cast iron – in particular, their collection of Staub stove-to-tableware – is what guides the Mildred’s menu. The pot that hangs at the center of the restaurant’s sign? It speaks.

Two Bells – Very Good

The Mildred [Philadelphia Inquirer]
The Mildred [Official Site]

The Mildred Filled with Potential

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 Starts Weekend Brunch

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 »

About Last Night: The Mildred

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]

Tale of the Tape: The Mildred

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 »

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