Pedigreed Chef Remakes McCrossen’s
Back in August we told you that McCrossen’s Tavern had gotten serious about food under the guidance of Four Seasons veteran Townsend Wentz. Craig LaBan’s weekly review identified many of the same plusses.
It is, after all, Wentz’s food that is really the reason to come. You know a chef’s in the kitchen (cooking for himself and fellow cooks) when you see a crock of brandade (an old favorite). But Wentz’s cod is so lightly salted before it’s poached and whipped with garlic, potatoes and thyme, that it easily could find mass appeal. Who knows – could it be the artichoke dip of its day?
Two Bells – Very Good
Four Seasons vet transforms Fairmount’s McCrossen’s Tavern [Philadelphia Inquirer]
McCrossen’s Tavern [Official Site]