Philadelphia Magazine checks out Rae at the Cira Centre and finds a restaurant that caters to everyone.
What I like best about Rae is its seamless merger of fine-dining atmosphere and service with the flexibility of eating inexpensively or lavishly. Yes, thereâ€™s a $65 dry-aged rib chop and a $52 veal chop-plus-stew, prices that would make a CEO blanch. But for $28, a middle manager can dine royally on those exquisite short ribs, and an administrative assistant can order an $18 venison cheesesteak that combines seared flank meat with wild mushrooms, cipollini onions and -truffle-flecked sottocenere cheese. Itâ€™s certainly possible to make a meal of two or three of the affordable, fun-to-eat bar-menu items, such as potato skins, fried onion rings tossed with fresh herbs, or those divine smoked rabbit nachos. Itâ€™s a much broader menu than the one Stern offers at Gayle, with many more choices for the conservative diner.