Gemelli Puts Down Roots
Rick Nichols visits Clark Gilbert’s Gemelli and hopes the Italian “with a nod to French” BYOB in Narberth puts down some deep roots.
He is a seasoned chef, under his belt stints at the Four Seasons, Tony Clark’s short-lived Square Bar on Rittenhouse Square, Avalon in West Chester, and the elegant, now-departed Taquet in Wayne.
But he is the first to point out that the menu here, his first truly solo venture, is not the wheel reinvented: He offers a proper Caesar salad (add $2 for white anchovies), and the braised-veal-cheek-and-tuna-tartare classic called vitello tonnato. The salmon rests on ratatouille and puttanesca sauce.
Back home, with a bistro [Philadelphia Inquirer]