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Award-winning chef Guillermo Pernot has brought the taste and feel of Argentina to Philly. This lively restaurant offers incredible ceviche, exceptional beef dishes and parriada, which is an Argentinean tradition that Pernot does a great job of preserving. For a different dining experience, try eating at the ceviche bar overlooking the kitchen.
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Chef Francesco Martorella’s debut restaurant, Bliss, reflects his diverse background – from his childhood spent in Italy to his classical French training with Asian influences. The rock shrimp tempura is almost filling enough to be an entrée, but other appetisers such as tuna carpaccio or the housemade potato gnocchi add a nice touch before the main course. Entrées include crispy ginger chicken breast with baby bok choy and wasabi jasmine rice and pan-seared sirloin steak with potato puree and a shallot-merlot glaze. Web: www.rittenhousehotel.
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Celebrity chef Georges Perrier created this brasserie with its modern decor and silver- leaf ceilings. Reserve a table in the dining room for a more formal experience, or eat in the bar area to be a part of a lively social scene. Enjoy free appetiser samples during happy hour while you sip ice-cold martinis and await the Franco-Asian cuisine of talented Chef Chris Scarduzio. The dining room menu is served throughout the restaurant, but the bar menu is not.
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Award-winning chef Walter Staib takes you on an 18th-century gourmet-dining journey that is not just for tourists. Come hungry to this intimate, upscale tavern in Old City, which features items such as West Indies pepper pot soup (a peppery beef stew), plump and crispy cornmeal-crusted oysters and rich entrées, including seared duck breast. Try the warm, crumbly apple cobbler or Martha Washington’s decadent chocolate cake.
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Occupying two 19th-century row houses filled with Victorian portraits, Oriental rugs and muted floral, Deux Cheminées offers exquisite French-style food. Fresh fish and wild game dominate the menu, and the house speciality, rack of lamb for two, is a tender treat served under truffles. Enjoy a port, cognac or cordials before delving into the banana Napoleon in rich caramel sauce or the chocolate mousse with a touch of ginger.
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