Sycamore Gets Two Bells
Craig LaBan makes it to Sycamore in Landowne where he finds chef Sam Jacobson catching attention with fine ingredients and creative combinations.
For the most part, though, Jacobson’s plates succeeded not on shock value, but on more natural combinations that allow good ingredients to shine. Beautifully seared scallops over a dark pool of black trumpet sauce paired with spring leeks and half-moons of creamy-center Norwiss potatoes crisped in duck fat. Wonderfully beefy Wagyu skirt steak came with an indulgent gratin spiked with local bacon and a crunchy dusting of smoked salt. Spicy chunks of merguez added an exotic punch to the chewy-but-flavorful leg of lamb steak.