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Tomatoes Redefined at Studiokitchen


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Tomatoes Redefined at Studiokitchen

Renee Y | Jun 1, 2002 12:04 PM

Studiokitchen is definitely the best dining tip I have gotten from chowhounds. A group of 8 chowhounds had the most amazing dinner last week .We made a reservation and they now do tasting menus based on one single ingredient. I thought it would be boring but Nooooooooo !
This food is the reason people go out to dinner, no way you have the time to make this at home.
First was Tomato Tart Tatin with goat cheese sorbet and 100 year old balsamic vinegar.....unbelievable.
Second was Scallop ceviche with oven dried tomatoes and tempura of Rouget, the prettiest little fish as a garnish and dressed with Anise Hyssop oil. Words cannot describe. Entree was Lamb, Australian free range Roasted rack wit japanese eggplant caponata, yellow tomato chutney and mint vinaigrette. dessert...oh dessert was a kick ass french toast they called "Pain Perdu"......It was like banana bread soaked in ice cream and eggs and then fried and topped with buttermilk sorbet...killer !
An outstanding bargain at $ 50 a person and way better than any restaurant I have been to in philly, even Le bec fin !
Serious chowhounds should check this out.

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