Philadelphia Restaurant Week

Posted by Amelia Whitcomb

Gourmands and food enthusiasts are in for a week of delicious excess: from September 14th through the 19th the Center City District will be deluged with hungry diners as a result of Philadelphia’s Restaurant Week. Over 60 of Philadelphia’s finest restaurants will be offering exquisitely prepared three- and four-course prix-fixe dinners for $35 per person. Whether carefully selecting a single restaurant for a special dinner or gleefully sampling from a variety of restaurants, Philadelphia’s Restaurant Week is an invitation for indulgence with a multitude of offerings to appeal to the whims of your palate.

With such a variety of restaurants to choose from, Philadelphia’s Restaurant Week might seem a bit daunting. We’ve compiled a selection of restaurants with information about their menus to help make this delectable event more manageable. Once you’ve made your dinner decisions, be sure to make a reservation as soon as possible: the popularity of this event sometimes makes seating scarce.

Alma de Cuba

The relaxing escapism of a tropical vacation accompanies the inventively exuberant 3-course menu at Alma de Cuba. Chef Douglas Rodriguez’s tantalizing Nuevo Latino creations are in full display for Restaurant Week, featuring traditional Latin dishes infused with unexpected flavor combinations and ingredients. First course options embody the simple enjoyment of comfort food with a refined twist: the mixed greens of the Ensalada Valadero are elevated to new heights with a smoked date sauce and smoked corn croutons, while Gloria’s Black Bean Soup and Hamachi Tiradito-Classic Ceviche deliver homey fulfillment with unexpected ingredients. Entrees are a similar blend of tradition and invention: the Pollo Criolla serves a traditionally-prepared half chicken alongside an anise tamale and braised endive, while the Vaca Frita exudes the essence of Cuban cuisine with a crispy skirt steak, black beans, and rice. The choice of Coconut Tapioca Pudding or Brown Sugar Mil Hojas, a delightful cream cheese and brown sugar puff pastry, makes for a sweet finale.

Brasserie Perrier

Brasserie Perrier offers a Restaurant Week outing that is as sleek and chic as an upscale Parisian bistro. The Art Deco-inspired décor accented by hand-painted columns from local artist Denis Haugh exudes a romantic and artistic atmosphere that sets the stage for its dazzling cuisine. The Restaurant Week menu is the embodiment of Brasserie Perrier’s skillful blending of traditional French brasserie fare with notes of eclectic whimsy. Traditional Wild Burgundy Escargot is offered alongside Housemade Potato Gnocchi and Shrimp Summer Rolls for the first course. Second course offerings are both hearty and refined, with Pan Seared Sea Scallops with chorizo orzo, Roasted Chicken with creamy porcini polenta, and Prime Ribeye Steak with pomme puree and haricot verts capturing the attention. Dessert options are similarly eye-catching, with standouts like Chocolate Cremeaux served with chocolate almond dauquoise and chocolate raspberry sauce, offering an array of delightfully sinful concoctions for a grand finale to the evening. A Restaurant Week experience at Brasserie Perrier promises the soothing satisfaction of comfort food presented with elegant, European flair.

Devon Seafood Grill

Devon Seafood Grill is the Restaurant Week destination for fresh, masterfully prepared seafood classics. An expansive dining room in soothing greens and ambers provides a sophisticated backdrop for Chef Jitendra Gulgule’s culinary skills. The Restaurant Week menu reflects this Zen-like minimalism, with familiar dishes prepared with the utmost precision and epicurean artistry. First course options include standbys like Maine Lobster Bisque, New England Clam Chowder, and Caesar Salad, which exude pure palatable pleasure. Second course selections embody a similar simple culinary grace, with Yellowfin Tuna and Maryland Crab Cakes delivering refreshingly satisfying dishes for fish lovers. Diners with a more carnivorous slant can sink their teeth into the Two Filet Medallions accompanied by garlic mashed potatoes and wild mushrooms. Whether it’s the light and invigorating Key Lime Pie, or a slice of hedonistic Kahlua Chocolate Cheesecake that appeals for the final course, an evening at Devon Seafood Grill for Restaurant Week promises the gluttonous satisfaction of a fine feast.

El Vez

El Vez embodies the colorful and vibrant liveliness of Mexico both in its delightful culinary creations and its cheeky, playful décor. The ebullient atmosphere buzzes with excitement, and a joyful soundtrack of music and laughter that is certain to become only amplified by Restaurant Week traffic. Chef Jose Garce’s menu is as energetic as the surroundings, with a diverse selection offered for Restaurant Week. First course options like Tortilla Soup and a Mexican Chopped Salad with pumpkin seeds, chayote, black beans, and queso fresco transport the palate with the traditional flavors of Mexico. Decadent second course dishes are similarly steeped in tradition and embody a savory richness: Annato Chicken is given heat by its accompanying poblano corn bread and chile relleno while hearty Negro Modelo Braised Short Ribs are served with chorizo taquitos and punctuated by horseradish crema. For a lighter meal, the Yucatan Salmon promises a refreshing repast with achiote rock shrimp salsa and a saffron-chili sauce invigorating the taste buds with a welcome spice. The White Chocolate Mango Tart and Cinnamon Orange Flan present a delicious choice predicament for the final course, both delivering unique and imaginative palate pleasers.

Fork

Fork is the destination for those seeking a Restaurant Week experience that combines a stylishly luminous atmosphere with inventively playful global cuisine. With hand-painted chandeliers casting honey-colored light over the sleek, contemporary dining room, Fork exudes class and chic refinement. Its whimsical menu is epitomized in the selections for Restaurant Week, blending culinary influences as far reaching as Southeast Asia, Mexico, California, and Italy. Refreshing first course dishes will enliven the palate and include Roasted Beets with local peaches and serrano chilies in a mint vinaigrette, and Spicy Tomato Gazpacho with pineapple and crispy tortillas. Second course options embody the eclectic palate of Fork’s global pastiche: Pan Seared Salmon is given an Asian twist with Vietnamese green chili sauce and a jicama thai-basil slaw, while Soft Tacos and Grilled Brick Pressed “Free Range” Chicken entice diners with the flavors of Mexico and Southern France respectively. Although they’re not listed on the Restaurant Week menu, Fork’s Restaurant Week dessert choices are certain to be as daring and delicious as the rest of the meal.

La Viola West

La Viola’s elegant new expansion, located across the street from its original cozy venue, will be the host to Restaurant Week. While La Viola West offers more elbow room for feasting, it maintains the original’s standard of culinary excellence. The Restaurant Week menu is no exception, delivering a traditional four-course meal of delectable Italian delicacies. Beginning with light, refreshing options like a salad of Buffalo Mozzarella or classic Insalata Caesar, diners will next be treated to a mouthwatering array of fresh pasta dishes like Orcchiete alla Viola featuring a white wine sauce with veal sausage, chicken, and mushrooms, or Penne al Oriolo with its creamy tomato vodka sauce accented by porcini mushrooms, peas, and pancetta. Decadent third course options feature two veal dishes: the Vitello Marsalla and the Vitello a la Viola, in which their shared ingredient is transformed with savory and sweet applications of either a marsala wine sauce with shrimp and mushrooms or seasonal fruit and prosciutto cooked in sherry wine. For those preferring a lighter third course, Talapia and Pollo alla Fontina are also offered. Be sure to save room for the special Chef’s Dessert.

Tangerine

Tangerine provides an exotic and lush environment, a casbah with a contemporary twist, for Restaurant Week diners. Vibrant, warm colors cloak the space in a sultry mood, while low couches invite guests to lounge and linger over their food and conversation. A Mediterranean-inspired menu is as tantalizingly diverse as the regions that inspire it. The Restaurant Week menu is no exception, offering a sampling of a variety of different cuisines from this multi-ethnic region of the world. A traditional Mezze plate of olives, hummus, feta, and pita, is offered for the first course alongside Ham and Potato Croquetas with a spicy aioli for dipping, and a Chicory Salad of goat cheese and crispy bread, providing an excellent introduction to both the culinary diversity of the Mediterranean and the skill of Tangerine Chef Todd Fuller. Second courses are similarly varied and inspired, presenting diners with a difficult choice between Swordfish Siciliano with olives, tomato and rice, Braised Beef Gemelli with peas and herbed ricotta, or a traditional Moroccan Chicken dish served with couscous, squash, and aleppo. Honey Roasted Black Mission Figs with vanilla panna cotta, Frozen Cannoli, or a Chocolate Nib Cocoa Cake provide a rich and sweet end to the meal.

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