Worth the Short Trip to Sycamore


sycamore_pasta

Adam Erace checks out Lansdowne’s Sycamore and experiences the fresh, local and seasonal cuisine of chef Sam Jacobson.

Jacobson tempers any barnyard ennui by deploying heat and spice to great effect, as skilled with Indian cardamom as he is with Lancaster carrots. It’s one of the reasons Lansdowne should be on your map.

Another: Taylor Bay scallops on the half, guts and all, a gutsy move for suburbia. Hell, a gutsy move for the city. Jacobson plucks ’em, shucks ’em, serves ’em right in their coral-colored, fan-shaped shells. They slide down your throat, sweet at first, with a salt-kissed marine finish suggesting East Coast oysters. The tangy, magenta rhubarb mignonette was a nice touch. I’m into it; so, it would appear, is the crowd.

Sycamore [Philadelphia Weekly]
Sycamore [Official Site]