Ok Mr Mysterioso......
So to answer your last ?
I meant he does do some asian fusion but I would defer his style to how he defines it. the sansho and cumin does sound wierd but then again everything I have had sounded wierd on some level but turned out delicious, I think his best cooking skill is balance. I didnt think Iwould like Unagi with Foie gras in a terrine but it was amazing.
On the larger question of if philadelphia is really ready for ambitious food the likes of which we see from people like Morales the chef at Salt,Shola, Chris Lee at the bass and some other precocious young chefs.....I have to say i dont think so.I have been roundly criticised on this board whenever I have suggested that "philly isnt ready" for a particular cooking style. Remember the Kalamata olive dessert at Verge (the creator of the vergestershire sauce)...how funny !!! actually SAD!!
I am not attacking anyone so please dont respond....but the fact is food knowledge and tastes are very conservative here which is why we see the same types of restaurants keep opening and being sucessful.I think its very strange that Italian BYO's can just keep opening when they essentially all serve the same food.
Even on the non BYO scene, there is more hype than creative substance that's why you see the saaaame food everywhere...seared tuna, wasabi_________fill in the blanks,molten choc cake,tuna tartare,flavoured mash potatoes.....do any other root veggies exist in this town...Parsnips, rutabega, celeriac,sunchokes, chantenay carrots....I see it all at Iovines but never in restaurants.....very wierd.
I loved Morales's food, pea puree, quinoa, spelt,amaranth,polenta.
I guess someone just has to step up to the plate besides mark Vetri.......What do you thinkof him, I have had some great food there ?????