Philly’s Next Great Chefs

With the city’s most recent crop of celebrated chefs — Jose Garces, Daniel Stern — testing their luck as restaurateurs, a new generation of tastemakers is emerging in our restaurant kitchens. We surveyed area foodies — chefs, local
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MICHAEL SOLOMONOV
Executive chef, Marigold Kitchen

Age: 28 His food: “Meticulous,” “modern” Mediterranean. How he’ll change Philadelphia: Solomonov is challenging diners — and his kitchen staff — with his intensely flavorful, labor-intensive preparations. What we’re craving: Sweetbreads with crisp chicken skin and garlic tehina. Education: Florida Culinary Institute. Experience: In the kitchens of Avenue B, Striped Bass and Vetri. Ingredient of the moment: Baharat — a Turkish spice blend of allspice, cinnamon, cardamom and coriander — and argan oil, a rare, earthy Moroccan nut oil. Favorite cookbook: The Provence of Alain Ducasse. Tip for the home chef: You can’t go wrong with olive oil, lemon and parsley. Where he eats on his day off: Pho 75, Lakeside Chinese Deli, Mama’s Vegetarian, and BYOB Mr. Martino’s. Where he shops: The Vietnamese markets on Washington Avenue. Details: Marigold Kitchen, 501 South 45th Street, 215-222-3699; marigoldkitchenbyob.com.

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