Lee Styer has rolled out his spring 2014 menu at Fond. The East Passyunk eatery’s menu now offers signs of spring like yellowfin tuna crudo with mango, cilantro, yogurt, jicama and plantains as well as beef sirloin served with roasted beets, farro, goat cheese and sauce Bordelaise.
Full menu »
Photo via Sbraga Dining
Kevin Sbraga is now serving his spring menu at his eponymous restaurant, Sbraga. The four-course prix fixe menu is now $55 and includes a complimentary amuse course of his very famous foie gras soup (vegetarians can look forward to an amuse of carrot ginger soup). Also new is an all-new pasta and grains course. An optional beverage pairing is available for $40. “At Sbraga, our focus has always been hospitality,” says Sbraga. ”It’s about giving your guests what they want without them asking. The foie gras soup is one of our most popular items, so we thought it would be nice to give everyone a taste before dinner, making it part of the nightly experience.”
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Bisou on Main Street in Manayunk has revamped its menu for the spring. The highlights of the new menu are an asparagus salad, a salt cod croquette, and escargot as appetizers, and an arctic char, pork cheeks, and a barramundi-warm calamari salad. These lighter, more refreshing dishes are sure to please your spring taste buds. Chef Clark Gilbert‘s French Bistro also just got some new outside furniture so that you can enjoy the beautiful spring weather while enjoying the spring food.
You can see Bisou’s new menu here.
The Industry has updated its menu for spring and is including my potato skins from their Food Writers menu. Art’s Potato Skins are Idaho potatoes topped with Brooklyn Lager and cheddar cheese sauce, bacon bits and crème fraiche. An order is $8 and I of course, highly recommend them. Also appearing on chef Pat Szoke’s spring menu:
- Salt and Vinegar Chicharrones; Clams and Sausage, with Linguica sausage, fingerlings, tomato, scallion, shallots and a grilled baguette
- Sweet Corn Arepas, with mole, asparagus, snap peas, radish, and cotija cheese
- Mediterranean Salad made with watercress, Napa cabbage, radicchio, arugula, feta, cherry tomatoes, kalamata olives, crispy chickpeas and served with a red wine vinaigrette
The beverage list has also been enhanced for spring »
Pub & Kitchen reopened Tuesday after two-weeks of renovations. It was much more than a coat of paint as the popular bar at 20th and Lombard installed a new kitchen and a new chef. Now in command is Eli Collins, who comes from Daniel Boulud in New York where he was executive chef of DBGB.
Collins first menu is no limited affair. The menu offers fifteen plates plus shellfish, cheese and snacks. There is still a burger on the menu, this one clocking in at $13.
The full menu at Pub & Kitchen »
New Jersey Fluke with Black-Truffle Scallop Mousse / Artichoke / Meyer Lemon
Chris Kearse has rolled out the spring menu at his Will on East Passyunk and it reads like a spring ingredient bingo board. If you’ve got rhubarb, meyer lemon and ramps in a row, you’re a winner (you’re also look to be a winner if you have reservations).
More photos and Will’s full spring menu »
Watkins Drinkery welcomes new chef Tim Kozak into the fold. Kozak comes to Watkins Drinkery after three years as sous chef at Local 44. He unveiled his new spring menu this past Saturday, which features a variegated assortment of Wild Boar Bacon, Lamb Tostadas, Scotch Egg, Ratatouille, Duck Reuben and more.
Watkins Drinkery Spring Menu »
Warm weather means all sorts of new menus and dining features all around Philadelphia.
C19 Cichetteria Venezia, Rittenhouse Square’s Venetian restaurant is introducing a new menu to correspond with the spring sunshine.
C19’s chefs Adam Brod and Andrea Luca Rossi looked back to their Venetian roots when it came to creating the new menu, opting to put fresh twists on classical dishes. The menu features fresh items provided by Grateful Acres Farm, Green Meadow Farms, Lancaster Coop, Z Farm and DiGiacomo Brothers. With C19’s seasonal menu, the pair of chefs strive to bring each vegetable, fruit, herb and meat that comes to the table is at its peak of flavor.
More on the new menu and sidewalk cooking demonstrations »
Chadd Jenkins alerted us to his new menu at Little Fish today. Each of the second courses look worth ordering, though we would have a hard time not ordering the cobia with lamb, garbanzo, olives, mint and chilis. Jenkins’ cobia and veal combination that we ate late last year, still stands out as one of our favorite dishes of 2012.
Little Fish [Official Site]
Chadd Jenkins [Twitter]