Veda Review

In the realm of Modern Indian cuisine, Center City could definitely do better. We lost a gem with Tashan. And though we've made delicious strides with IndeBlue, for a cuisine with such intricate layers of flavors and spices, there could be more options, especially in the finer dining scene. Enter Veda, a gorgeous Rittenhouse venue. 

Veteran Chef Vipul Bhasin boasts more than 25 years of experience and also runs Coriander and Indiya in Collingswood, NJ. And in partnership with owner Inder Singh, a former engineer-turned-restaurateur, they have a great space in Veda. The glass doors slide open to beckon you toward either the sleek bar or the spacious dining room, which features a large table in the back. Seeking a private dinner? The ceiling-height curtains can easily be drawn to make dinner a private affair. 

Veda G+T [$15]

Portobello gin, Fever Tree tonic water, juniper berries, grapefruit zest 

I started off with their gin and tonic, featuring Portobello Road gin. Without being too heavy on the juniper, this was light, floral, with a bit of peppery kick that went nicely with the grapefruit zest and twist. Gorgeously presented in the large wine goblet, with juniper berries floating around, this was perfect for the summer. 

Karishma [$12]

Chili-infused Hornitos tequila, fresh lime, agave, ginger beer

The GF really enjoyed the Karishma, which was essentially a tequila mule, with the chili-infusion working to great effect in coordination with the spice of the ginger beer. The fresh lime and agave helped to temper the drink with a bit of citrusy sweetness. 

Masala Crab Cakes [$12]

Goan crab cakes, coconut, fennel, chili balsamic, panch-poran tomato chutney 

Deftly fried, the masala crab cakes had a nice mix of sweet crab, coconut, and fennel. The panch-poran tomato chutney was a mix of sweet and cumin that should be easily palatable for those unfamiliar with Indian spices. 

Calcutta Pork Ribs [$9]

Baby back ribs, yellow chili powder, mango chutney glaze, lime, fresh coriander

Calcutta pork ribs are a must order in my mind. The sweet and sticky mango chutney glaze wasn't overpowering and there was plenty of tender pork falling off the ribs. White and black sesame helped to add texture to each bite. Get an order of these stat! 

Chicken Tikka [$16]

The chicken tikka offered two versions of breast meat marinated in green chili-mint-cilantro or a tangier marinade of yogurt-mustard-fennel. Moist and with a light char, they came with a tamarind chutney and a green-chili sauce. 

Seafood Bhel [$12]

Scallops, baby calamari, shrimp, crunchy sev, roasted peanuts, tangy green mango 

A healthy-portioned melange of seafood offered up snappy shrimp, baby scallops, and calamari, with a light and tangy green mango and peanut sauce. Roasted peanuts and the bite of grilled onions helped to offer texture to each bite, along with the crunchy bits of sev noodles. 

Lassoni Gobi [$9]

Tangy cauliflower, garlic, fresh cilantro, ginger, tomato

Quite possibly one of my favorite bites of the year and easily my favorite bar snack is the Lassoni Gobi. Forget about buffalo cauliflower, these are the way to go! Beautifully adorned with flowers, these tangy cauliflower are fried without any greasy overtones. Sweet, salty, sour, garlicky, and savory notes are all there. Easy to down a plate of these with a proper drink. 

Lamb Vindaloo [$22]

Red wine vinegar marinated boneless lamb, pearl onions, smoked chilies, cinnamon

Dal Makhani [$15]

Lentil, onions, tomatoes, ginger, garlic, cream

Chicken Tikka Makhani [$19]

Chicken tikka, burnt ginger, tomatoes, honey, fenugreek greens

Pindi Channa Masala [$14]

Chickpeas, ajwain, cumin, pomegranate, green mango

Bread Basket [$12]

Regular, laccha, garlic, and onion-sage naan  

Clockwise from Top Right: Dal Makhani, Chicken Tikka Makhani, Basmati Rice, Pindi Channa Masala, Lamb Vindaloo, Bread Basket

For our mains, we were brought out basmati rice and plenty of naan to sop up the kaleidoscope of masala, tikkas, and dals. Let's talk proteins first. There were huge chunks of moist chicken throughout the tikka makhani, with tender, grassy lamb in the vindaloo. The dal and channa masala were hearty and flavorful. In terms of spice level - don't fear! If anything, they veer on sweet, with acidity coming from tomatoes in the case of the chicken tikka and cinnamon in the vindaloo. The spiciest of the quartert was the channa masala. But even then, the heartiness of the chickpeas along with the pomegranate and green mango helped to temper the back-burn. And don't forget - there's plenty of naan on offer at Veda. Crisply textured on the exterior, the barely-risen dough offers great chew and savoriness. Our favorites were the garlic as well as the onion-sage. There's also a goat-cheese iteration that's got to be killer as well - so get to sopping! 

Saffron Kheer [$6]

Indian rice pudding, saffron, cardamom

Asian cuisine isn't typically known for sweet desserts, but Veda has a variety on offer, often paired with house-made ice creams. We opted for the Saffron Kheer, which was a subtly sweet rice pudding, flavored with aromatic hints of saffron and cardamom and plenty of texture from the macerated basmati. 

So if you're intrigued or have never even had Indian flavors, definitely stop by Veda. They'll provide you with a great culinary introduction to Indian flavors, with a modern twist. And if you're seeking Indian flavors with a modern twist, you're also in luck. Those seeking spice, don't hesitate to ask them to bump up the heat! 

FTC Disclaimer: Thanks to Veda & Gloss PR for hosting us. Regardless, my opinions are mine alone and, therefore, unbiased. 

Veda

1920 Chestnut Street

Philadelphia, PA 19103

(267) 519-2001

www.vedaphilly.com

Renzell Tasting: Fork Restaurant Review

You may have seen my recent post about Renzell, the restaurant rating system that intends to eliminate the inherent bias that plagues the Yelp's of the world. Feedback is culled from diner surveys, which results in hundreds of thousands of data points providing us with a list of the best restaurants in the city. Why would diners take the time to fill out said surveys? Free Lyft credits, bottles of wine, and Soul Cycle classes aside, you're able to spend points to indulge in free Private Tasting experiences at some of the best restaurants in the city. 

Renzell Tasting at Fork Restaurant's Private Dining Room

The GF and I recently had the pleasure of exploring what a Renzell Tasting exactly entailed. And luckily for us, the stage was set by one of the city's most venerable and lauded restaurants, Fork. Co-owned by respected restaurateur Ellen Yin and Chef Eli Kulp, Fork is the original concept for these James Beard Award nominees. It's part of the High Street Hospitality Group, which also includes High Street on Market, High Street on Hudson, and a. kitchen + bar. It's rare that a restaurant has not only persisted, but consistently progressed over two decades. And with Executive Chef John Patterson at Fork's helm, Craig LaBan elevated Fork to four bells late last year.

Clockwise from Top Left: Parmesan Gougeres, Crab Salad and Watermelon Radish,
Pre-Dinner Cocktail and Wine Pairings 

So needless to say, the GF and I were excited. Whisked away to the private back room upon arrival, there was a grand, yet intimate tablescape set for the Renzell diners, along with a pre-dinner cocktail. One of Fork's signatures - Between Now and Then - this was easy to enjoy during this particularly hot summer night. Smooth sweetness from the Laird's apple brandy and the Winter pear liqueur had a nice interplay with the lime and rosemary. The foundation of Hayman's Old Tom gin had a light, herbal spice that evoked juniper and coriander. 

Passed hors d'oeuvres included a light crab salad - innately sweet, light on the mayo, and with some bite from green onion. This sat atop the crunch of watermelon radish. Gougeres were enjoyably light, but with plenty of Parm shaved over. 

Sweet Amalia Oysters | Castellroig Rose Cava

Local oysters were on offer from Cape May NJ. Plump, meaty, and briny, this paired nicely with the cava.

Fairytale Eggplant | Castellroig Rose Cava

No bitterness came from these gorgeous fairytale eggplant, scored and delicately roasted to provide just enough smoky savoriness to bring us to our meal proper.

Watermelon Salad | Cuvee di Silex 

For the GF's first course, she received a gorgeous landscape of compressed watermelon that had a subtle sweetness and texture that was balanced by the espelette-brown butter crumble and the floral tang of the green coriander yogurt.

Shrimp Carpaccio | Cuvee di Silex

Not to be outdone, the dish I received was just as visually stunning. Lightly smoked, the briny essence of the shrimp carpaccio was further cemented by the sea beans, with additional texture coming from bits of radish. Both were paired with a crisp and vibrant Chenin Blanc.

Bread Service

Having previously flourished under James-Beard nominated Alex Bois, High Street on Market's bread program is second to none and continues to turn out amazing product. Therefore, it came as no surprise that bread service at Fork is not standard fare. A wonderful crust and a moist, buoyant texture within, it was the perfect vessel for the soft (yes!) pat of butter.

Potato Gnocchi | "B Minor"

Pasta were paired with an Australian Mourvedre-Grenache-Shiraz blend from Nagambie Lakes. Rich and velvety, this went nicely with the GF's gnocchi. Pillowy clouds of pasta were ethereal and seemingly vanished in the sauce of lamb ragu and English peas.

Black Pepper Malfatti | "B Minor"

Malfatti were rolled out to thin pasta sheets, with cheese, garlic scapes, and cracked black pepper interspersed with some heft from the occasional fava.

Golden Tilefish | Tasca d'Almerita Leone

Local New Jersey tilefish was delicate, flaky, and with the sweet essence of lobster or crab. Stewed Sun Gold tomatoes and potatoes provided the foundation, with furikake seasoning adding texture to each bite. This was paired with a fragrant Cattarato blend from Sicily.

32 oz. Dry-Aged Strip | Valderhermoso Roble

We were also treated with a behemoth 32 oz. dry-aged sirloin - essentially the T-bone, with a bit of the filet as an added bonus. Nicely seared on the exterior and basted with plenty of butter and roasted garlic, I appreciated that the funk of the dry-aged beef was allowed to shine. This was served with rainbow carrots roasted in bone marrow and a well-dressed chicory salad. Paired with a Spanish red that was aged in French oak barrels, this was a luxurious end to our mains.

Intermezzo

A particularly pretty palate cleanser of tart raspberry sorbet and pomegranates signified dessert.

Chocolate Mousse Tart

There was a nice interplay between the luxurious chocolate mousse and the tang of the citrus curd, with texture coming from the trail of chocolate graham crackers.

Pecan Brown Butter Cake

And to complete the Renzell Tasting at Fork, tangy, saccharine sorbet and fresh peaches sat atop a moist pecan brown butter cake.

Service was exceptional and seamless. Beverage Director & Manager Harry Jamison also ensured that each pairing was well-described and every question was answered. It was wonderful chatting with Ellen Yin when she stopped by to say hello to each and every diner.

So what are you waiting for? Make sure you sign up for Renzell and become part of the movement to provide feedback as to what constitutes Philly's best restaurants! Beyond the pre-dinner cocktails, multiple courses, and wine pairings, we realized that one of the most enjoyable aspects of the Renzell Tasting was being able to have dinner with some of the city's most enthusiastic palates. No pretension, just general merriment.

Maggiano's Little Italy: Make a Wish Event

For the past 14 years, Maggiano's Little Italy has been partnering with the Make a Wish foundation to grant the wishes of children with life-threatening conditions. With more than $7 million raised and more than 900 wishes granted, Maggiano's has certainly done its part. And this year, they've rolled out a brunch menu for the very first time and are invited diners to "Brunch with a Purpose." Now until August 2nd, $1 will be donated from every brunch entree ordered to benefit Make a Wish!

The GF and I stopped by to see what the brunch menu was all about - we are talking about an Italian restaurant after all! And more importantly, we appreciated hearing about the collaborative journey Maggiano's has been on with the Make a Wish Foundation. A local Philly family was on hand to talk about their experience and it was a joy to watch one of their daughters whip up and cook some lemon ricotta pancakes with the charismatic Executive Chef Stephen Janisz!  

Clockwise from Top Left: Italian American Breakfast with Brunch Cocktails, Orange Streusel Cake, Crabcake & Meatball Eggs Benedict with Crispy Vesuvio Potatoes, Fried Chicken and Waffles

Brunch will be featured on the weekends with a variety of menu items including the Italian American Breakfast with three eggs, Nueske's ham & bacon, sausage, crispy Vesuvio potatoes (great texture and taste!) and a candied orange. There's a veggie frittata with shiitake mushrooms and smoked mozzarella as well as a number of eggs benedicts, including crab cake, smoked salmon & spinach, Chicken Francese, and yes - a meatball eggs bene! Maggiano's also has a fried chicken and waffles and a cranberry-raisin creme brulee french toast. Plenty of brunch cocktails are on offer, including sparkling sangria, aperol spritz, a Ruby Red peach cooler, mimosas, and Bloody Mary's.

So if you're looking to help support local Philly families through the Maggiano's & Make a Wish partnership, stop by Maggiano's on 12th and Filbert to check out their new brunch menu. Prepare to be pleasantly surprised - everything's made in house and there's a clear passion emanating from Chef Janisz. 

McDelivery Global Delivery Day

You may have heard that McDonald's and UberEats recently partnered up. In fact, to celebrate the collaboration they delivered Happy Meals to children and families staying at the Ronald McDonald House on Chestnut Street. Through the partnership, customers can now place McD orders using the UberEats platform (use code "eats-q370j" to get $10 off your first order!). And today - July 26th - marks McDelivery Global Delivery Day!

And to further celebrate, McDonald's has brought you the McD Global McDelivery Collection! It's a custom collection of home goods and merchandise. They're seeking to create the ultimate experience for when you order McD's right to your door through UberEats on July 26th! These items are FREE and include onesies, sandals, and hoodies.

You already know about UberEats right? It's the same platform and account that you use for Uber, only you can order delivery right to your door! With the exception of soft-serve cones (obviously), the full McD menu is available. Note that same as a delivery fee, there is an UberEats booking fee that applies to each order. Digital transformation is where it's at and McD's has joined up as well. In fact, they're rolling out digital menu boards, mobile ordering, and yes - table service - across all of its 14,000 U.S. restaurants later this year. 

While McDelivery is available at 97 restaurants in the Greater Philadelphia region, if you want to get the Global McDelivery collection, participating Philly restaurants include: 710 Adams Ave, 2109 N. Broad St, 29 E. Chelten Ave, 3725 Aramingo Ave, 22 W. Girard Ave, 5020 City Line Ave, 914 S. Broad St, 52nd & Jefferson, and 1891 S. State Rd.

Cake Life Bake Shop: Summer Dessert & Booze Pairing Review

After a self-proclaimed "quarter-life crisis" led Lily Fischer to quit her teaching job, she enrolled full-time in the Philadelphia Art Institute's Pastry program. Cut to four years later, Fischer won Food Network's Cup Cake Wars and subsequently teamed up with her best friend, Nima Etemadi, to open up Cake Life Bake Shop. Located in Fishtown a block from hotspots Fette Sau and Frankford Hall, Cake Life is a gorgeously lit all-day cafe and bakery. It's the perfect spot for coffee, tea, and of course, a myriad of cakes, cupcakes, and other dessert fare. 

Bottom Left: Cake Life Co-owner Lily Fischer holding court with Fri-Sat-Sun Bartender Paul MacDonald.

And this summer, Cake Life is offering up an innovative dessert and beverage pairing series! Every Thursday night through August 17th, Cake Like will be joined by a beverage expert to produce a flight of five pairings. Tickets are $55 pp and can be purchased here. I recently stopped by their cocktail pairing sponsored by Diageo, where reputed Friday, Saturday, Sunday bartender Paul MacDonald whipped up some great cocktails with some of Cake Life's off-menu creations.

The night begins with all your desserts presented at once. Essentially a master class in restraint as you wait on the respective pairings to be served! 

Course One 

Sunshower

Ketel 1, lemon, bergamot, honey, juniper, soda

Lemon Cake with Bergamot Creme Diplomat

Honey buttercream, fresh honeycomb 

Our first tipple was perfect for this particularly hot Philly summer night. The effervescence of the soda and the floral juniper notes helped to keep things light, with the honey tempering the vodka. Citrus from lemon and bergamot was a nice complement to the light, fluffy bergamot diplomat cream and honey buttercream interspersed within the lemon cake. The fresh honeycomb topping was definitely a nice touch! 

Course Two

False Colours

Tanqueray 10, dry vermouth, strawberry/cardamom shrub

Vanilla Cake with Strawberry-Vermouth Compote

Cardamom crumble, vanilla bean-mascarpone whipped cream

Big fan of Tanqueray No. 10, with it being distilled with citrus. This lent itself to meld nicely with the notes from the vinegar "shrub" that's all the rage these days. Dry vermouth helped to bring just enough booze back to enjoy with the bursts of sweet richness from the cardamom crumble atop the light vanilla cake. A gorgeously ripe strawberry with edible gold leaf helped to bring this over the top.

Course Three

Soup of the Day

Bulleit rye, lemon, dill, dry vermouth, black peppercorn, egg white

Savory Choux Puff

Caramelized onion-herb cream, everything bagel spice

For obvious reasons, the savory "intermezzo" course was my favorite of the night. Let's start off with what should easily be one of Cake Life's signature items! Forget bagels, eat choux puffs with your morning coffee. Emanating the best bite you've taken of an everything bagel with cream cheese, the savory caramelized onion-herb cream was a burst of joy within the puffs. The soup of the day was perhaps MacDonald's most technically intriguing and creative cocktail of the night, with the spice of the rye lightened by the lemon and dill. Egg white was set nicely with some olive oil, with some parsley and black peppercorn atop. 

Course Four

Things to Come

Bulleit bourbon, bitters, apple-molasses shrub

Rustic Sugarplum-Almond Galette

Bourbon caramel sauce

Expectedly, things took a subsequently sweet turn with a rustic almond galette, nicely crusted with plenty of sugar. A bourbon caramel sauce was glazed over and provided a nice interplay with the bourbon cocktail. Featuring Bulleit and an apple and molasses shrub, it's clear why apple pies and bourbon caramel go so well together! 

Course Five

High Society

Zapaca 23, honey, early grey tea, lime

Rum-soaked Chocolate Chip Baba au Rhum

Lime-spiked creme chantilly

And when I thought I couldn't have another bite, the finale came in the form of a rum-soaked chocolate chip baba au rhum that was moist, but with a bit of heft. It was paired with a cocktail centered on Zapaca 23, which features a blend of rums aged from 6 to 23 years. Certainly had more complexity beyond raisins and butterscotch. Served room temperature, the Earl Grey essence was allowed to shine through and was a nice way to ease into the summer night. 

And before you leave, Cake Life & Digeo was great about ensuring that everyone was fully capable of getting home, fully plied with plenty of booze and sugar. And of course, because we are talking about Philly's own Cupcake Wars winners, Lily & Nima sent us off with some cupcakes to enjoy! 

Cake Life's Summer Dessert & Booze Pairing is certainly a great event to come with your friends, but is also a wonderful way to meet new ones! It was great seeing Stacey from PhillyStory again and was a pleasure meeting Christine from PhillyFoodnatic and Annabelle from AisWallAdventures! It was also this bourbon fanatic's joy to speak with Diageo Reserve's consultant, Rachael Ewing, as well! 

Pro-Tip: Cake Life is BYO! If you're unavailable for these summer pairings, bring your favorite bottle and ask for the perfect dessert pairing! 

FTC Disclaimer: Thanks to Cake Life Bake Shop & Bondfire Media for having me. Regardless, my opinions are mine alone and, therefore, unbiased. 

Palm Philadelphia Reopening: Media Event

Since opening the first location in NYC in 1926, the Palm Restaurant has always been emblematic of the prototypical steakhouse experience. The Palm's always been known for great steaks, bold wines, and service to match their philosophy: "Treat guests like family, serve great food, and always exceed expectations." 

Center Right to Bottom Left: Jacqueline of Eatadelphia, GM Paul Sandler "accosting" Lea of PhilMyTummy with a 5 lb Nova Scotia Lobster, Bari of BarisBelly holding court with a glass of bubbly

And the Palm Philadelphia certainly did that at a media dinner this past week. A Philly staple since 1989, considering the revived restaurant boom, the Palm Philadelphia sought to enhance the customer experience with an updated space and a modern kitchen. And after a year-long remodel, they had us in to celebrate their recent renovations. 

Wine and champagne pours were heavy and there were plenty of classic and innovative takes off the cocktail menu. For obvious reasons, one of my favorites was the barrel-aged, featuring bourbon married for 2 weeks with Luxardo cherries, vermouth, and bitters for a really smooth Manhattan. 

Clockwise from Top Left: Thick-Cut Applewood Smoked Bacon & Coconut Crusted Sea Scallops | Jumbo Shrimp Cocktail | Iceberg Lettuce Wedge | Gigi Salad with Shrimp

A proper steakhouse in my mind has got to showcase some smoked bacon to start and the Palm's certainly got that. Thick-cut slabs of cured pork belly are lightly maple-glazed and showcase sweet and savory porcine flavors. Sea scallops were deftly fried, with the coconut supporting the innate sweetness of the bivalves. Jumbo shrimp were some of the largest I've seen and the wedge was definitely my favorite of the two salads. Plenty of blue cheese, walnuts, bacon, and fried onions were interspersed in every bite. 

Clockwise from Top Right: GM Paul Sandler and his 5lb Nova Scotia Lobster | Creamed Spinach | Half & Half Cottage Fries and Fried Onions | Split 4lb Lobster & 18 oz. NY Strip

And with the mains incoming, the night got even better. GM Paul Sandler brings a quarter century of restaurant experience to the Palm. And tonight, he also brought in a 5lb Nova Scotia lobster. Why? Because while the NY strip was certainly tasty, steak's not the only thing the Palm is known for! They source only the best crustaceans and we were each plied with a split 4lb Nova Scotia Lobster, declawed and de-shelled at the table. Trust me, leave it to the skilled professionals - they know what they're doing. Accompaniments included plenty of butter to satiate any hedonistic tendencies, along with some of the best creamed spinach I've ever had. There was an entire serving tray of lightly salted and crisp cottage fries, along with plenty of fried onions. 

To end the night, we were served some of Palm's classic desserts, including a moist carrot cake, creamy NY cheesecake, sweetly tart key lime pie, and a flourless chocolate cake. Stuffed! 

Service was exceptional and as much as I want to imagine it was simply due to the media event in the private dining room (the Palm doesn't believe in charging for its use by the way!), it was clear that wasn't the case when I stopped out to the main dining room. By 8PM on a Wednesday night, every table was booked and the bar area was hopping. Everyone was enjoying their meals and thoroughly engaged with their friends and family, with the front of the house ensuring the Palm philosophy.

Look out for the notable additions to the lunch an dinner menu, which include:

Jumbo Crab over Grilled Romaine Hearts | $18

Nova Scotia Lobster Roll |  $19

Bone-In Colorado Veal Rib Chop Malfata | $44

28 oz. Prime Porterhouse Steak | $65 

And through August 15, Palm patrons can return for the annual Summer Lobster event. For $99, it's a 4lb Nova Scotia lobster dinner for two, along with with a choice of two starters and either a signature veggie or potato side to enjoy!

FTC Disclaimer: This event was hosted by Palm Philadelphia, along with the Brownstein Group & Gloss PR. Regardless, my opinions are mine alone and, therefore, unbiased.

Walnut Street Cafe Review

You've probably heard about the newest gal in town. Not only does Walnut Street Cafe have a Michelin star-backed pedigree in the kitchen, but she's certainly pretty. Gorgeously designed and located on the ground level of the FMC Tower at Cira Center South, Walnut Street Cafe is sleek, bright, and open. A quick five-minute walk from Rittenhouse, you'll feel right at home whether you're enjoying pastries and coffee at the bar area or enjoying the view of the open kitchen during lunch and dinner service. So yes, Walnut Street's an all-day affair!

Who are they exactly? I'd be remiss if I didn't exalt the team behind Walnut Street Cafe. While having dinner here, the GF and I had the chance to chat with proprietor Branden McRill & Chef Daniel Eddy. Branden is co-owner of Michelin-starred Rebelle in NYC, with his experience reading off like a litany of "It" restaurants and restaurateurs (read: Alinea, Blackbird, Danny Meyer, Jean-Georges Vongerichten to name a few). Chef Eddy began with Michael Psilakis, ultimately landing in Paris to work extensively with Daniel Rose. French technique intact, Eddy eventually returned to NY to team up with Branden at Rebelle. And with this move to Philly, their dynamic team is seeking to satiate Philly's palates without pretension. Think delicious food and evident technique in a convivial, approachable atmosphere.  

Bread Service
House-baked focaccia, olive oil 

Our meal started off with airy house-baked focaccia, with a perfectly bubbled crust. Not overly perfumed or salted, this went great with the accompanying olive oil. 

Dominican Wedding [$14]
Mole bitters, yellow chartreuse, PX sherry, mezcal 

I'm a sucker for drinks with chocolate bitters, so was obviously intrigued by the mole bitters. A bit of smoke from the mezcal married well (get it?) with the sweetness from the Pedro Ximenez and chartreuse, with the mole bitters rounding things out. 

Cold Crush [$14]
Lemon, cinnamon, grapefruit, rum, soda 

The GF's tipple offered easy drinking for the summer. The rum tempered the citrus nicely, with a bit of light effervescence from the soda. 

Ricotta and Lemon Toast [$7]

Forget avocado toast - Walnut Street Cafe's ricotta with preserved lemons and parsley hit all the right notes. Especially the case on top of Chef Eddy's perfected multi-grain toast. Somehow hearty, yet light, and with the right amount of texture without losing any moisture. 

Iceberg Salad [$12]
Bacon, sun-dried tomatoes, blue cheese 

I have no qualms about ordering salad when they're adorned and dressed like this. This horizontal wedge eschews the uninteresting parts of the Iceberg, with crisp, unctuous bacon lardons, bright red onion, roasted sun-dried tomatoes, and plenty of blue cheese interspersed perfectly within every bite. Acid, texture, fat, freshness - it was all there.

Lasagna [$16]
Veal ragu, toasted hazelnuts, thyme 

We were simply stunned by the lasagna. Sorry Philly - it's not all about the Sunday Gravy or red sauce, because Eddy's white sauce is where it's at. Another summer delight, this dish offers all the enjoyably crispy bits of pasta, with plenty of savory notes from the thyme and veal ragu, along with additional texture and wonderful mouthfeel from the hazelnut. This is a must order.

Black Bass [$24]
Cranberry beans, sauce piperade 

Gorgeously plated, the black bass was firm and moist, with crisp, seasoned skin. Cranberry beans provided nice heft to the dish, with plenty of acid and subtle sweetness from the stew of tomatoes, green peppers, and onions. 

Hangar Steak [$26]
Salsa verde, sauce bordelaise 

I appreciated that the hangar wasn't prototypically overly marinated and Chef Eddy allowed the beautiful cut to shine. Steak is appropriately executed sans salt crust, which would have detracted from the flavorful beefiness of the steak. And frankly there was plenty of salty hits of savoriness from the salsa verde, which emanated plenty of caper and anchovy essence.

Honey-Roasted Carrots [$8]

A veritable garden of gorgeous rainbow carrots were honey-roasted and grilled to hit the sweet and earthy notes to nicely complement the main. 

Buttermilk Panna Cotta [$9]
Pistachio crumble, strawberry sorbet

Walnut Street Cafe has a force in Pastry Chef cum Babka Queen Melissa Weller. You'll swoon with Weller's panna cotta. It's set with a light acidic tang from the buttermilk, nutty texture from the pistachio crumble, tart sweetness from the strawberry sorbet, and gorgeous blackberries that were seemingly macerated in a bit of honey. Beautifully plated and a light way to end a wonderful meal.

The kitchen was clearly on point, especially considering it had just opened. Service was also exceptional all-around. Our server Amanda was affable, with great recommendations and knowledge of the menu. I know I'll be back again soon not just for dinner. In fact, they've got patio dining so pretty sure we have our new go-to for when we take Porter on his morning walks by Cira Green.

FTC Disclaimer: Thanks to Walnut Street Cafe & Gloss PR for hosting us. Regardless, my opinions are mine alone and, therefore, unbiased.