Rae Reviewed In Philadelphia Weekly
Kirsten Henri visits the lounge at Rae and although the menu items may sound ordinary (potato skins, burger, reuben), they are oh-so-fancy.
The open-faced reuben swaps housemade pastrami for the traditional corned beef, and is slathered in whole grain mustard, Russian dressing and a mild sauerkraut, and served over a rye English muffin, also made in house. I liked everything but the pastrami, which was a little bland.
The burger is mighty in size and flavorful, cushioned between a pillowy roll and topped with an impressive amount of cheddar cheese which, sadly, hadnâ€™t been entirely melted. The accompanying french fries, bearing hearty traces of their skins, are respectable though very salty. A dainty pizza is cracker-thin and crispy, yet able to bear its substantial fungal load of truffle puree and truffled sottocenere cheese.