Lacroix @ The Rittenhouse

Amuse: Salmon Belly and Pistachio Puree



Hiramasa with Melon Sorbet, Arugula



Charred Octopus with Smoked Balsamic, Pepperoni, Ricotta and Black Olive



Scallops with Grits, Passionfruit, Fava Beans and Black Garlic



Zuchini with Gooseberries, Coconut and Horseradish



Foie Gras with Kiwi, Almond Milk, Cumin



Braised Pork with Corn, Huitalecoche and Peach



Lamb, Hearts of Palm, Peas, Peanut and Porcini Puffs



Pear Sorbet, Peaches, verbena


Chocolate, Cherries, Coconut

My wife and I returned to Lacroix after five years. Previously we had eaten in the kitchen at the chef's table and had an unbelievable experience. We decided to dine in the dining room this time around and had a very good meal with some really fantastic dishes and somethings that I remebe from my previous meal missing. The Hiramasa and Octopus were out of this world. We enjoyed a half bottle of champagne and a nice bottle of Amarone both at half price, a special they are running on Sundays and Mondays. As far as the dissapointments I guess I was suprised by the service it wasn't bad by any strech but they did things that you wouldn't imagine seeing at a restaurant of this caliber i.e. setting the dining room for breakfast at 9:00 while you still have tables and are open for dinner until 10:00, also we weren't really sure who our server was so it made it a little difficult when someone droped our check befroe I had gotten some cheese and an esspresso. Another suprise was the fact that they seemed to no longer give out petit fours or truffles at the end of the meal something that I remember being a source of pride for our server at our previous meal. I hope to go to Lacroix again someday and I will probably eat in the kitchen, but it will not be my first choice next time I am in Philadelphia.

Kevin Sousa

If you aren't already reading this blog you should be here are two recent post that I really enjoyed:
Enough Bitching
Can
Should be required reading for any culinary school student who thinks they are going to walk out of culinary school onto tv and the cover of magazines.

Market Menu Veggie Dish

We are running a Market Menu every Wednesday in the summer three courses Thirty Bucks here was this weeks Entree:




Fennel, Tomatoes, Tofu, Fennel Panna Cotta, Black Coco Liquid Sable, Wax Beans, Filet Beans, Crispy Shittake, Quinoa, Radishes, Eggplant, Pickled Onions and some Herbs. The app was grilled Rabbit Loin and the dessert was Black Raspberries, Blueberries and milk granita.

Line Cook

Great post from Linecook about much more than Vegas

DC Trip

Fra Mani Charcuterie at Proof

More Charcuterie

Naan Bread Rasika

Crispy Spinach App Rasika

Sazerac with Anise Smoked sugar Rasika

Strawberry Jalapeno Martini Rasika

Left Cardamon, Honey Lemon and tequila. right rum coconut, Mustard seed and curry leaf

Cheese Kebab Rasika

Clams in green curry rasika

Chicken and shrimp Rasika

Eggplant, potato peanut tamarind

Chickpea fritter

Glazed black cod

Vegetables for main course

More vegetables

Lentils

Butter chicken

Lamb

Spicy Okra

Dessert sampler one of the best apple doughnuts

Tyler and I had a quick trip to DC. It was great to get to a big city again and be able to experience a few different restaurants and cuisines in the same weekend. It was also great to catch up with some old friends. We started our evening at Cafe Atlantico with some Octopus, Foie Gras and a couple cocktails. I have eaten at minibar before but this was the first time at Cafe Atlantico it was a real treat the foie gras was served with a couple corn preparations including some Huitalcoche. The octopus was very simple grilled with salsa Verde, fingerling potatoes and sobrasada. after this we moved on to Zaytinya for some great appetizer specials, $4 for small apps including Lamb and Tahini stuffed pita and an amazing cured beef. Next we had a dinner reservation at Proof The Proof Charcuterie board is what brought us here it did not disappoint there is no way I will remember all of what was on it but the coppa, Breseola and

Finnochiana were real standouts. The wines by the glass at Proof were also really impressive we thoroughly enjoyed all we tasted but especially the Premier cru Chablis from Gilbert Picq.