Best of British Pub Fare at Dandelion

Trey Popp declares the fish and chips at Dandelion are the best in the city he also says the burger is just as good as Village Whiskey’s.

But there’s a lot more to Robert Aikens’s game. Like crispy-skinned black sea bass under a pile of watercress, in a sweet-and-sour raisin-citrus vinaigrette that shines against a mellow, creamy cauliflower puree. And an appetite-whetting rendition of lemon-and-chervil-dressed crab, with chilled Jonah and lump crabmeat in place of the traditional Devon variety, lightened with a crisp chiffonade of gem lettuce. And, especially, an inspired pairing of sea scallops and black (blood) pudding, the sea-sweet and savory meats brought together with shredded-and-sweated brussels sprouts and Guinness beef jus under a tart confetti of sautéed apples. If that doesn’t sell you on the potential of the British pantry, nothing will.

3 Stars Excellent

British Invasion [Philadelphia Magazine]
The Dandelion [Official Site]