Kirsten Henri visits the new La BohÃ¨me near Graduate Hospital and gives us one piece of advise, “stick with the seafood.”
Warm wild mushrooms chopped with pistachios and glistening with truffle oil offered a heady thump of forest flavor without all that richness. I also loved the Provencal-style preparation of baby squid, a tomato-forward broth loaded with garlic and a quiet note of anise. Iâ€™d have really loved it if the squid hadnâ€™t been so chewy and tough.
A plate of tuna and salmon carpaccios reclined side by side like fraternal twins, their jewel-toned flesh aglow. The fish was very cold, and thus not very flavorful. Topping the salmon with a tiny pile of chopped olives made for an odd combination; the basil oil drizzled on the tuna only slightly less so.
French Connection [Philadelphia Weekly]