Restaurants & Bars 5


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.

Want to stay up to date with this post?

Recommended From Chowhound