“Wasn’t it the cutest place you’ve ever seen?” If we know you, that’s probably what you’ll be hearing yourself say on your way out of Silverspoon restaurant. The highly acclaimed, family-run bistro in Wayne has most critics and customers agreeing on the welcoming California-style boite and polished farm-fresh dishes.
Creative plates made from locally grown and raised ingredients, an eye for detail, and a distinguished setting are what makes regulars and newcomers recommend Silverspoon to their friends. But what never fails to stun critics and so-called experts is executive chef Ron Silverberg’s refined taste when it comes to assembling flavors and matching ingredients.
The talented young chef, the son of owners Rich and Ruth (who you’ll still find behind the counter and walking around the dining room talking to friends), works with a choice of seasonal ingredients from nearby sustainable producers to deliver an array of mouth-watering, styl-icious examples of contemporary American cuisine that impress even the more consummate tasters.
If witty taste combinations in the likes of spot prawns and feta cheese ravioli, chickpea and pine nut sausage or heirloom carrot purée aren’t enough to stir your curiosity, then we don’t know what is.
The Silverspoon (“the cutest place in Wayne not named the Chanticleer Garden,” according to a recent Philly customer) is not only about fancy dinner menus. Silverspoon also serves breakfast and lunch in weekdays, as well as brunch on Sunday.
We got Ron Silverberg to show us how to make his rose-brined pork loin with polenta, grilled apricots, cipollini onions and mustard pork demi. Check it out below!
AroundPhilly Staff
