Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.
It’s never really a bad time to take advantage of all that our region’s restaurants have to offer, but early autumn always seems to make for a particularly great time to do so.
Fried oysters were technically perfect, the nutty cornmeal and flour crust jutting out in crispy tentacles of fried goodness, which served to highlight the decadent, buttermilk-soaked East Coast oyster at the heart.
Their Slammin’ Salmon roll is anchored by sear-edged tataki salmon brightened up with pickled mango, red onion, romaine, cucumber and a spicy gochujang sauce.
Aromas of pumpkin and nutmeg give way to a full body, sweet pumpkin and spiky spices. Setting this one apart, however, is a subdued caramel quality and notes of vanilla.
Savor a crunchy fried chicken breast lavished with sweet-spicy maple jalapeño yogurt glaze, all of it sandwiched with bacon between the geometry of house-made cheddar waffles. It’s called the “Yo Cuz,” and no hangover is a match for its crave-able charms.
Octopus, cooked sous vide and then charred to order, was streaked with unexpected notes of cinnamon and chili flakes: Dynamite. It would have been better had it been slightly more tender, but it still arrived plenty addictive on its bed of peppery arugula.
Chef Justin Bogle and co. have successfully pulled off what many thought would be impossible: replacing a Philadelphia icon.