Beginning on Wednesday, April 7 at 7pm,
will host an ongoing monthly series of Retro Cookbook Dinners. The first cookbook dinner will feature dishes from Craig Claiborne’s acclaimed
New York Times Cookbook
. The dinners will be $40 per person, not including tax and gratuity.“The Craig Claiborne
New York Times Cookbook
dinner will include four courses and a complimentary champagne cocktail as an
aperitif
. Reservations are required. The menu will include: Potage Cressonnière; Trout Meuniere; Steak Diane and Crepes Marcelle: crepes filled with cognac pastry cream and fresh roasted pears.
Alison Two will be offering Seders on the first two nights of Passover, Monday, March 29 and Tuesday, March 30. The restaurant will supply Seder plates complete with shank bone, parsley, horseradish etc. and a complimentary glass of wine for Elijah. Kosher wines will be available for purchase. In addition, guests may also bring their own wines for a $15 corkage fee. Some of the Seder’s menu highlights include Matzo Ball Soup with Dill, Pomegranate Glazed Chicken, Braised Beef Short Ribs, for the main entrée and for dessert guests will have a choice of Flourless Hazelnut Chocolate Torte, Fruit Crisp, Matzo-Almond Streusel Topping, or Lemon Syrup Cakes. Dinner is $45 per person, plus tax and tip. Children 12 and under are half price. In addition, beginning the evening of March 29, and continuing for seven daysguests can check out chef Alison Barshak’s chocolate covered matzo available for $18 a bag.
From Monday, March 29 through Tuesday, April 6, chef Michael Solomonov will serve a Passover Feast at his modern Israeli restaurant, Zahav. Featuring chef Solomonov’s innovative takes on Jewish staples, as well as Israeli-inspired dishes, the festive menu will be $42 per person, not including tax and gratuity. The Passover Mesibah Menu will include: Handmade Matzah; assorted Salatim, or salads, and Hummus; Roasted Matzah Balls with black garlic broth; White Tuna with beets and horseradish; Asparagus with spring egg salad and walnuts; Leek Fritters with charoset; Coffee-Braised Brisket with schmaltzy potatoes; and Matzoh Brei with red wine-spiced ice cream.The whole roasted chicken for two is back at Mémé. These chickens are unique in that they are organic, free-range Canadian Giannone chickens that are air chilled, keeping the bird hydrated and juicy with a cleaner, more natural taste. Chef David Katz specially prepares the chickens by slow poaching the breast for up to four hours in a sous vide pouch with foie gras fat, garlic and herbs before crisping them and roasts the legs separately in duck fat. The chicken is served with shiitakes, sweet onion grits and Madeira.
Chip Roman’s weekly chef’s tasting menus continue at Blackfish BYOB. Every Tuesday, chef Roman will create a four-course chef’s Tasting Menu for $45 per person (plus tax and gratuity). The menu focuses on a featured ingredient each week. Upcoming chef’s tastings include: A Tasting of Beef, A Tasting of Scallop, and A Tasting of Lobster. Blackfish is also offering guests complimentary wine every Friday from 5 – 6:30pm and after 9pm.
Asian-Fusion restaurant, Meritage, will offer a prix fixe dinner for two. The dinner includes a whole brined and roasted Giannone Chicken with parsnip puree, sautéed brussel sprouts and Chinese sausage with a chicken jus for $30. Guests can pair a bottle of wine for an additional $20. The selections — one red, one white — will change weekly. Meritage is also adding to its popular 2-week special, pairing a bottle of Tiger Beer from Singapore with a Korean short rib taco for $6. The tacos are made from braised beef short rib and served on a crispy flour tortilla with a spicy Korean chili sauce and topped with kimchi. Reservations are requested.Beginning on Saturday and Sunday, March 6 and 7, chef Jose Garces’ modern Mexican restaurant, Distrito will debut a weekend brunch. The menu will include a host of fun Mexican flavors, served in Chef Garces’ signature small plates style, every Saturday and Sunday from 11am until 2:30pm. Distrito brunch menu items include: Chilaquiles; Torta de Huevos; Steak and Eggs; Huevos Rancheros; and Torrejas. Prices range from $8 to $15. An assortment of brunch-friendly cocktails, playfully will also be offered.
In March, seven of the city’s steakhouse are joining Union Trust in a celebration of the tenderest, juiciest steaks. Each steakhouse will offer a signature $50, 3-course prix fixe menu Sunday – Thursday. Participating steakhouses include: Davio’s Northern Italian Steakhouse, Delmonico’s Steakhouse at the Hilton, Morton’s the Steakhouse, Palm, The Prime Rib, Saloon Restaurant, Smith & Wollensky and Union Trust.
Beginning on Friday, March 5, chef Michael Schulson will offer a new lunch menu at Midtown Village’s modern Asian restaurant Sampan. Lunch will be offered Monday to Friday from 11:30am until 5pm. To celebrate the debut of the new menu, chef Schulson will offer a Free Pork Bahn Mi sandwich, complete with chips and non-alcoholic beverage, to all guests on the first day of lunch service, Friday, March 5 from 11:30am until 5pm. The entire lunch menu will also be available for purchase. Lunch items include: a selection of Bahn Mi, Vietnamese hoagies served with chips and soda, Noodles such as Shrimp Pad Thai, BBQ pork and egg, and salads such as Wild Mushroom with goat cheese, puffed rice and truffle and Chicken Bim Bim Bop with charred rice, egg and sesame. Prices range from $6 to $9.
Philadelphia’s go-to restaurant for spirited Mexican fare, Xochitl, has re-opened with a new look and a delicious, affordable new menu. New executive chef Lucio Palazzo offerings retain classic dishes but update many and integrate new options, as well. Menu items range in price from $6 to $13. On Thursday nights from 10pm until 1am, the entire menu will be offered for half-off. Part of the recent physical renovation included the removal of a wall that separated Xochitl’s lively bar area from the quieter main dining room, creating a shared space where guests can mix, mingle and enjoy the restaurant’s selection of more than 60 tequilas and crave-able signature cocktails, created by manager Sergio Ruiz. Cocktails will range in price from $8 to $11. The restaurant’s new hours include a daily Happy Hour from 5pm until 7pm featuring $5 Margaritas and $3 Draught Beers. In addition, Late Night Happy Hour will take place every Thursday, Friday and Saturday from 10pm to midnight, featuring $5 Margaritas, $2 Tecate and the $6 “Guero Special” which includes a tequila shot and can of Tecate. 
Old City’s Fork, the gourmet take-out and casual dining cafe adjacent to acclaimed Fork restaurant, is thrilled to announce Plats du Jour, or “Plates of the Day.” A new, ongoing weekly menu of crave-able dinners made by chef Terence Feury for just $15. Examples of Plats du Jour include: Monday: Beef Stroganoff with house-made noodles, cippollini onions and mushrooms; Tuesday: Southern Fried Chicken with cole slaw and biscuits; Wednesday: Seafood Stew with thyme-sea salt crackers; Thursday: Roast Chicken with fingerling potatoes and Brussels sprouts; Friday: Trout Meuniere with lemon brown butter and sautéed spinach; Saturday: House-Made Merguez Sausage with cous cous; and Sunday: Duck Confit with baby arugula, rosemary shoestring potatoes and rosemary-mustard vinaigrette.Seasons 52, the popular fresh grill and wine bar restaurant, will open its newest location at the King of Prussia Mall in King of Prussia on Monday, March 29. Seasons 52 serves wonderful-tasting, highly satisfying meals prepared using rustic cooking techniques such as grilling or roasting over open fires to enhance the flavor of each dish. Every week of the year as different foods reach their seasonal peak of taste, Seasons 52 seeks out the best, market-fresh products such as vine-ripened heirloom tomatoes in summer, crisp apples in autumn, hearty root vegetables in winter and tender asparagus in spring. Each meal is nutritionally balanced to include the highest quality lean meats and seafood, good carbs and beneficial oils such as extra virgin olive oil.
Bar 210 features exceptional handcrafted cocktails made from house-infused liquors and eclectic ingredients, an extensive wine list and now a delightful, modern new menu. Guests sip their custom-made cocktails and dine on delicious treats all while enjoying a picturesque view of Rittenhouse Square. Chef Cichonski’s new menu includes: Tots Smoked Ketchup, Apples Olive Almonds, Pork Cracklings with Apple Sauce Porcini, Crispy Curry Snack Mix, Oysters East & West Coast with Tobasco gelle and lemon, Pork Belly on Steamed Bun with Asian Pear, Crab Croquettes with Malted Mayo & Pickled Fennel, Beef Jerky, House-Cured Charcuterie with Pickles & Mustard, BBQ Pork Dumplings with Creamy Ponzu, Poppy Fried Hamachi Collar with Honey-yuzu and Edemame, Boneless Chicken Wings with Passion Fruit Hot Sauce and Goat Cheese, Double Smoked Bacon Burger with Aged Gouda, Granny Smith Apple and Rosemary. Prices for the new menu range from $4 -$16.
Thursday, March 25 from 7pm – 8:30pm Morton’s King of Prussia will partner with Éclat Chocolate to offer guests an indulgent treat– wine and chocolates! Five wines will be paired with delectable, rich, handmade chocolates for only $35 per guest, including tax and gratuity. For the event five specially selected wines were carefully chosen to pair perfectly with Éclat’s assortment of chocolates. The tantalizing aromas will surely complement Éclat’s award-winning chocolates. Guests are invited to make a reservation for dinner and enjoy this delectable tasting option for dessert! Bar Bites are also available.
On Monday, March 29, and Tuesday, March 30, chef-owner Mitch Prensky of the acclaimed restaurant Supper will offer guests a flavorful Passover celebration: his Supper Seder Passover Dinner. The meal will feature traditional dishes, served in Supper’s lovely “urban farmhouse” setting, for $50 per person, or just $25 per child 12 and under. Reservations are strongly recommended. Menu items will include: Charoset; hors d’oeuvres of Chicken Liver Mousse; first course of Gefilte Fish; main course of Oven-Roasted Giannone Chicken with; and dessert of Flourless Chocolate Torte with vanilla bean ice cream or Caramelized Apple-Matzo Kugel with cinnamon whipped cream or House-Baked Macaroons.AroundPhilly Staff
