Craig LaBan went to of-the-moment restaurant Rae and found an establishment with an identitiy crisis. LaBan felt that the Daniel Stern restaurant was trying to be too many things at once. It was either:
a) “A stylish new lunch room and happy-hour hangout for the coporate suits in the offices upstairs.”
b) “A cutting-edge train-staton bar for nibbling on venison cheesesteak with a glass of old-vine syrah.”
c) “A banquet powerhouse with private rooms that can seat from six to 350.”
d) “A sparkling culinary destination for diners.”
Ultimately though, LaBan lamented that Rae has “yet to achieve the complete consistency I’d hoped for from one of the year’s biggest openings.” However, he praised tuna carpaccio & wasabi puree pizzas, along with the rack of lamb and pastry chef Elizabeth Brozoski’s desserts.
[Photo: Michael Bryant / Philadelphia Inquirer]
