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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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From the pressed, clean whites of the chefs to the lush yet unassuming neutral colours of the decor, an aura of casual richness surrounds Fork, a former dry-goods store turned bistro. While the seasonal menu tries to offer something for everyone, it maintains a regular selection of recognisable fish, duck, steak, vegetarian and pasta selections. The menu’s entrées run the gamut from Italian ziti with capers and Kalamata olives to Spanish-influenced Chimichurri hangar steak.
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Chef Jean-Marie Lacroix just earned himself best new restaurant in the United States honours from Esquire magazine with his latest incarnation, Lacroix at the Rittenhouse. With a treetop view of elegant Rittenhouse Square, the dining room offers a subdued elegance. Dinners can select three, four or five dishes from a menu that is divided into four courses and can be served in any order. For a truly heady experience, request the chef’s table in the redesigned kitchen.
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Harkening back to the days of three-hour lunches, the Capital Grille has the decor appropriate for its cuisine – ornate, heavy dark wood, quality framed reproductions of 19th-century European art and the occasional bronze horse statue with jockey. Of course, the entrée of choice is an aged sirloin steak or porterhouse.
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