Friday Saturday Sunday’s New Menu Is Pure Food Porn
It’s only been six months or so since Chad and Hanna Williams bought Rittenhouse institution Friday Saturday Sunday from its longtime owners, breaking it down and rebuilding it into something they could call their own. The decor, drinks, and food have been impressive from the start, and now we’re really wowed by Chad’s just-updated summertime menu. His dishes combine simple, carefully prepared ingredients in unexpected and delightful ways, and the new lineup is no different.
Take a visual tour through some of their eye-popping new dishes from starters to luscious desserts. Just try not to get all hungry and bothered. Check out the new menu in full here.
Bitter Green Salad, red romaine, endive, radicchio treviso with citrus and white balsamic vinegar, preserved gooseberries, snap peas, Caesar dressing with nori flakes
Roasted asparagus, mushroom vin blanc, shaved pickled white asparagus, pistachio crumble, orange zest, sorrel
Corn Agnolotti, charred shishito and tomatillo, Bayley Hazen blue cheese, charred corn husk pasta dough, tarragon, roasted corn broth
Bucatini allo Scoglio, housemade pasta, squid, mussels, grilled onion, XO sauce, basil
Labneh Panna Cotta, rhubarb rum gelée, strawberry rhubarb compote, coconut flour crisp (gluten-free)
Black and Tan Sundae, vanilla bean ice cream, whipped caramel, dark chocolate sea salt brownie, brown butter blondie, brown rice nougatine, dark chocolate magic shell
Sorbet, blackberry rosemary, blood orange Campari, plum cardamom
Friday Saturday Sunday [Foobooz]
