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Restaurants & Bars 5

Studiokitchen

meredith | May 15, 2002 10:08 PM

I read all the previous posts with suspicion thinking food never gets that good. I have to say I was truly impressed. I have never had food like this anywhere, flavours were super balanced and focused. That corn souffle thing looks so simple but is unbelievable.
We had a slowly roasted piece of king salmon in a toasted barley broth. The fish was topped with a poached egg which seems easy enough except that when you broke the egg open, it was hollandaise sauce instead of an egg yolk....amazing !
When we made our reservation, we said we wanted something lemony for dessert. We ended up with a Chilled lemon parfait topped with gingered pineapple compote and lemon verbena syrup. This guy is going to be the best thing that ever happened to philly's dining scene.......superstar cooking.

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