Berwyn’s Nectar is known for its chef Patrick Feury’s signature Asian-French treatment of sustainable, locally sourced ingredients — and for his collaborations with top brewers and winemakers. On May 8th, he’s teaming up with award-winning Bullfrog Brewery and cheesemaker Yellow Springs Farm for a decadent three-course beer dinner, complete with ice sculptures made by the chef.
The chefs we have working in this city come to their gigs with some pretty amazing resumes. There are cooks who’ve worked with Thomas Keller and Mario Batali, at places like Blue Hill and Gilt in Manhattan. Our best guys (and girls) have done tours through many of the finest kitchens in America and, on Thursday, May 14, the crew who once worked together at NYC’s legendary Le Cirque are coming to Philly–more specifically, to Patrick Feury’s Nectar in Berwyn–for a one-night-only reunion dinner as part of the Mid-Atlantic Wine + Food Festival.
In years past, there always seemed to be a few suburban spots we could depend on to crack our list of the best restaurants in Philly—places that were worth the drive and the time it took to step outside the echo chamber of Philly’s urban restaurant scene.
This year, though, was tougher. We lost a couple places that were always solid, saw some brave, pioneering chefs looking outside the more traditional restaurant neighborhoods, and decided that while not really strong enough yet to deserve a full list of its own, the suburban scene was sufficiently interesting to stand slightly apart from the main catalog of the 50 Best Restaurants.
We previously told you about the release of Fighting Feury, the collaborative brew by brothers Terence and Patrick Feury and the sequel to 2010’s Fists of Feury. During Beer Week the beer was released during a dinner at Terence’s Fork and we’ve just received the details of Patrick’s tasting dinner for Nectar, scheduled for Thursday, June 14th.
Both Feury brothers will be in attendance for the four course tasting dinner, which will be $55 a person. The menu includes:
Brothers Terence Feury of Fork and Patrick Feury of Nectar have finished their collaborative brew to follow up 2010’s Fists of Feury. The beer, Fighting Feury was brewed at Yards Brewing Company. The process began a few weeks ago, as we previously reported, and will be ready in time for the brothers’ beer dinner at Fork during Philly Beer Week. This beer dinner will take place on June 6th while Nectar will have its own release event after Beer Week.
Early this morning, brothers Terence and Patrick Feury, of Fork and Nectar, respectively, showed up at the Yards Brewery to make Fists of Feury: Round Two, the followup to their tasty and awesomely named 2010 collaborative beer, Fists of Feury. If you’re remembering that Round One was made with Victory Brewing Company, you’re right, although Patrick insists that there’s nothing to read into the changeover to Yards.
Paramour in the Hotel Wayne debuts brunch this Sunday. Served from 10 a.m. to 3 p.m. there will also be a build-your-own Bloody Mary bar.
Little Louie’s Barbecue opened yesterday in Collingswood. The former 505 Prime is serving up barbecue styles from across the US. We’re looking forward to trying cherrwood smoked duck, smoked buffalo sausage and brisket empanadas. [The Insider]
Next Monday Patrick Feury and Chester County Cheese Artisans are combining for a special four-course dinner at Nectar. Meet the farmers and eat a menu of seasonal dishes that compliment the locally crafted cheeses. Dinner is $65 per person. [Nectar]
Mad Mex Willow Grove is set to debut on the lucky date of 11/11/11.[Mad Mex Willow Grove]
Photo by Ryan Lavine
Rick Nichols crowns the Oyster House as the most authentic premium lobster roll in the city. The latest incarnation of the menu item is now made as authentically as possible.
Each morning at 9, Manko’s crew boils the day’s lobsters in a poaching stock; they’ve been trucked down overnight from the docks in Portland: “out of the water less than 24 hours,” says Mink.
The Nissen buns – at last! – are buttered and toasted crisp. Big, lush nuggets of lobster are tossed with Hellmann’s, diced celery, and celery salt, and heaped to overflowing on the roll, about five or six ounces worth. (It comes with fries at dinner.)
For the privilege, you pay a steep price – $26 – which hasn’t seemed to dampen the demand for what is, for the moment, the singular authentic lobster roll in town.
Nichols also highlights some other lobster roll interpretations from around the area. He mentions Supper, Nectar and Under the C in the Comcast Center. Under the C charges $14.99 for its version.
Main Line Today’s dining blog has some fine suburban deals for those watching expenditures.
Blackboard Specials for Budget Conscious Foodies [Bocconcini]
Feeling lucky? Then try dining at Nectar in Berwyn. Each night a “magic table” gets a complimentary first course and dessert.Nectar [Official Site]