The Week In Eats

Get Out!

by Felicia D'Ambrosio

(CLICK IMAGE FOR LARGER VERSION)

The latest street food craze to hit town, French-Canadian poutine is a hot mess of fries, cheese curds and peppery brown gravy. Kildare's new corporate chef Brian Duffy (pictured) has introduced the plate on the menu at the Headhouse Square location, layering Di Bruno Bros. cheddar curds and house-made demi-glace over hand-cut potatoes. If you like to get experimental, try out the Poutine of the Day. One recent version featured corned beef and cabbage. Kildare's Pub, 509 S. Second St., 215-574-2995.

If Lorenzo's floppy slices just aren't doing it for you anymore, cross South Street to Coquette for their new late-night menu. The burger a cheval adds a fried egg to an already rich patty, while the classic bar steak is accompanied by caramelized onions, creamed spinach and another fried egg. The full raw bar is also available, offering silky oysters and sweet clams to replace those salts you lost to drinking. Late night now tastes more like Paris and less like Pat's. Coquette Bistro & Raw Bar, 700 S. Fifth St., 215-238-9000.

Perigord black truffles are prized by gourmets for their unique aroma, a funky tango of nut and fresh earth scents. Nectar executive chef Patrick Feury taps into the luxury fungus with his new Burgundy Black Truffle menu. Organic Jamison lamb comes dressed in tempura mushrooms, fresh black truffles and truffle vinaigrette, while a duck consommé features duck dumplings and fresh truffle shavings. Supplies are insanely limited, so eat now and gloat later. Nectar, 1091 Lancaster Ave., Berwyn, 610-725-9000.

Clink a little cin-cin at James, where owners Jim and Kristina Burke are hosting cozy evenings by the fire. Roasted chestnuts and popcorn snacks, as well as half-price local beers and a selected seasonal cocktail (this week's was spice-infused local apple cider with rum) are sure to warm the belly and the heart. James, 824 S. Eighth St., 215-629-4980.

The innocent virgin of French wines, Beaujolais nouveau is bottled only seven days after pressing and is meant to be drunk immediately. Patou fetes the vino with an annual cocktail party, pairing four brands of the wine with skate in brown butter, duck confit salad and raw oysters. General manager Mark Hoyt describes Beaujolais Nouveau's flavors as ranging from "bubble-gum soda pop to a more refined fruit palate." Just how we like 'em — young, sweet and a little gamay. Patou, 312 Market St., 215-928-2987.