Housed on the first two floors of a 1907 Victorian mansion, this University City restaurant is well-loved for its BYOB policy and its ever-changing menu of creative New American cuisine. Inside, the restaurant is divided into multiple rooms with high ceilings, a fireplace, and an antique oven used to store wine glasses. Employing molecular gastronomy techniques, local chef Robert Halpern crafts innovative dishes, accompanied by a seemingly endless parade of amuses-bouches and petits fours. Options may include squash soup with thyme foam, squab with chocolate foie gras ragoût, and for dessert, basil crème brûlée.
If you forgot to pick up wine before heading to the restaurant, stop by Fine Wine & Good Spirits, which is only a 12-minute walk away.
AmenitiesOpen / Closes
- Accessible by Public Transportation
- Monday - Closed
- Tuesday - Closed
Cuisine Type:: American Nouveau