So, sure. It’s important that a chef be able to cook and run a kitchen and write a menu and do all that other stuff. But, in this image-obsessed age, if you’re gonna make the big time it also helps to be pretty. Why? Because when the national media run out of nice things to say about your food, they will inevitably turn to a high school-style ranking of your relative hotness.
To wit, today brings us not one, but two completely separate lists of hot chefs. And Philly has a representative on each of them.
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Adam Erace says that Serpico is everything we wanted it to be and maybe even more.
The dashi haunts my dreams. It comes ice cold, an umami-dense tonic of kombu broth fortified with bonito, mirin and soy so inexplicably refreshing it should be served with a Collins glass and a straw. Instead, the staff pours it tableside over a landscape of purslane, charred pea tendril, shiso, compressed zucchini, cucumber pearls in sugar-snap pea pods and cubes of chilled crème fraîche that look like tofu and taste like mozzarella. If you order only one dish at Serpico, make it this one. If you order only two dishes, make the second the decadent egg custard. The mix of eggs and dashi steams in its own little cocotte till barely set; wobbling like a panna cotta, its brown-butter-submerged surface bears enough rare Siberian sturgeon caviar to explain the $25 price tag.
Serpico: Everything We’ve Waited For [City Paper]
Serpico [Official Site]
Photo by Jessica Kourkounis
“I’m 31 years old now. I need to think about my future and the future of my family. If you were going to leave New York, this seemed a good place to head to, right? I really was just ready for a change. That said, once I was here, I liked it.” – A.D. Amorosi interviews Peter Serpico for Glamorosi
Last week, Jason Sheehan recapped his first meal at Serpico on South Street complete with some shots of the food and the menu. But for those of you who want to see Peter Serpico’s whole menu and maybe even print it out in order to go over it with a fine tooth comb, here is that full menu.
Opening Serpico menu (PDF)
Serpico [Official Site]
Photo via Starr Restaurants
First, the good news: Serpico–the long-awaited South Street restaurant being opened by Stephen Starr and Momofuku’s Peter Serpico (heretofore known as Starrpico)–is opening for regular dinner service on Friday night.
Now, the bad news: According to Open Table, Friday night is completely booked up. As is Saturday night. First available table is 5pm on Sunday the 23rd. (Though, weirdly, if you want a 4-top rather than a table for two, you can sneak in on Saturday, either early or late)
But the big question is, is it worth it? After all the waiting, all the speculating, all the anticipation, does Serpico pay off?
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Work has been going late into the night at Serpico on South Street. Last night the lights were on and the layout was revealed.
Menu testing for Serpico | Copes corn ravioli, pickled and roasted pearl onions, chilies, and chorizo
The highly anticipated Serpico is in the home stretch. But Peter Serpico is still looking for a few key players, including a junior sous chef. Serpico has filled other positions at the restaurant including chef de cuisine. Anne Strong, who worked with Serpico at Momofuku Ko in New York has come down to Philadelphia to fill that role. Strong graduated from Penn State and had a career in the publishing industry before she began going to culinary school at night at the Institute of Culinary Education. She has also worked at New York’s Anthos and The Modern. Another New York transplant is Rich Fell, who has come down to be Serpico’s general manager.
A local face will also be in the kitchen. Jae Hee Cho, former sous chef at Stateside, under George Sabatino is also on the staff.
As for the opening date, the job ad says Serpico “is only a few weeks away from opening.”
SERPICO is opening soon!! Only a few open positions left [Foobooz Jobs]
As the countdown continues to the opening of Serpico–the much-hyped Stephen Starr restaurant that has foodies in a lather–real estate watchers are hopeful but puzzled. The new restaurant will be at 604 South Street, right in the middle of, well, Sixth and South. Can Starr work his magic there?
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Hey, check it out! Some asshole New York writer made the long trek to the wilds of Philadelphia to check out the Peter Serpico/Chris Painter collaboration dinner at Il Pittore and get an interview with Serpico–in which he behaved like an asshole New Yorker.
If you can get past all the references to us being a bunch of dimwitted, white bread, big-box-restaurant-loving yokels with our mouths stuffed full of Buddakan potstickers, there’s actually some interesting stuff in there about what Serpico has planned for the new restaurant.
Serpico’s Second Act [Bon Appetit]
We dispatched photographer Kate Van Vleck to Il Pittore on Tuesday night to snap some shots of the Peter Serpico, Chris Painter collaboration dinner at Il Pittore. For those of you who don’t recall the hysteria that attended the announcement in September that Stephen Starr had apparently sold another piece of his soul to the devil in order to woo David Chang’s right-hand-man, Peter Serpico, away from his position in the Momofuku empire, let me assure you that it was a very big deal. Funny thing is, September was a long time ago, and since the announcement Serpico hasn’t really done…anything. Or at least nothing that really had his name attached to it.
This Painter/Serpico mashup at Il Pittore was really Serpico’s first public appearance in Philly. His coming out party, as it were. And from the looks of things, it went pretty well.
Check out the photos »