You Ask We Answer
Culinary Mysteries Solved
Q: I'm intrigued by James' (824 S. Eighth St., 215-629-4980) take on the average "cappuccino": a soupy combo of caramelized mushrooms, pine-scented steamed milk and shaved chestnuts. Do other restaurants in Philly offer more adventurous cappuccinos?
|
A: James Chef Jim Burke was trained under Marc Vetri, so it's no surprise that Vetri's eponymous restaurant (1312 Spruce St., 215-732-3478) also does justice to the ol' capp. While Vetri's been known to season foie gras like pastrami and hide whole egg yolks inside cauliflower flan, one of his most impressive dishes is a brandade cappuccino made from foamed and whipped salt cod and potato soup, and served with or without Osetra caviar. For another variation on drinkable seafood, try Suede Lounge's (120 Market St., 215-923-5570) creamy lobster cappuccino spiked with sherry. Also in Old City: Mandoline (213 Chestnut St., 215-238-9403) Chef Todd Lean makes a mean foamer from cauliflower soup, trumpet mushrooms and truffle oil.
For a cappuccino of the dessert ilk, try Asia on the Parkway's (1700 Ben Franklin Parkway, 215-988-9889) cappuccino dark chocolate mousse cake: coffee-flavored mousse layered with cappuccino nuggets and pumped-fudge mousserettes.
Also In This Week's Food Section
Zot
Class Act
Feeding Frenzy
Small Bites
Comments
Be the first to comment on this article.