The Cheat Sheet: Audrey Claire
The benefit of seasonal ingredients—especially one that employs simple cooking methods to accent natural flavors—is a colorful menu packed with lots of good-for-you grub. My recommendation at Rittenhouse’s Audrey Claire is to share an antipasta sampling plate, then enjoy a small dish by yourself, and end by sharing a bigger entrée. That way, you get to enjoy a variety of flavors while still being mindful of portions.
Here are my suggestions for each course.
>> Seared Brussels sprouts with shaved parmesan
>> Mediterranean olives withwild pickled cucumbers
>> Grilled portabello mushrooms
>> Roasted beets and pumpkin with warm goat cheese
>> Grilled baby artichokes
>> Roasted asparagus with feta
For Smaller Dishes
>> Grilled octopus with feta, extra virgin olive oil and lemon over greens
>> Baby arugula salad with candied figs, fresh berries, lentils and warm goat cheese
>> Roasted pumpkin and parsnip salad with golden raisins, fresh mint and shaved locatelli
>> Grilled tiger shrimp and roasted sweet potatoes w/baby arugula
For Bigger Dishes
>> Grilled Scottish salmon with preserved lemon and market-fresh herbs
>> Penne arrabiata (add grilled tiger shrimp for an extra—but well worth it—charge)
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Restaurant menus are reviewed by Phillies dietitian and owner of Healthy Bites Katie Cavuto Boyle. In most cases, the individual restaurants were contacted for specific ingredient and recipe information. Note: Many restaurants have seasonal menus and some items may not be available.