Spit-roasted swordfish was kissed by the breath of the wood grill that’s used to very good effect here. The key was treating it as a meat as opposed to as a sea-borne creature, which resulted in a fish on the beefier end of the spectrum, and all the better for it.
Philadelphia’s pioneering chef and restaurateur Marc Vetri, the man behind such iconic city establishments as Osteria and his namesake dining room Vetri, was ready to write the book he’d had in his mind a long time.
The Olde Bar is a Jose Garces project—the kitchen is helmed by Chef de Cuisine Mike Siegel—but it feels different from his other restaurants around town.
By PW Staff
Taste your way through 14 of Fairmount’s best bars, restaurants and one whole pig.
Wonderful caramel malts, a medium body and a crisp, dry finish help the bitter grapefruit and pine of the hops shine throughout without overpowering the beer.
Roasted hen-of-the-woods mushrooms, lacquered with honey and arriving a shimmering, burnished mahogany color, were a study in flavor-layering.