We told you a few weeks ago about the influx of this season’s latest new restaurants that we are totally psyched about. Now Grub is giving you a look at some of the dishes that we’re anticipating the most this fall. While some represent what to expect from newcomers like Vedge, Tashan and Federal Donuts, others are seasonal updates to menus from existing restaurants like Vetri, The Corner and Pub & Kitchen. Click through, check them out and be sure to let us know with a comment which ones whet your appetite the most.
And when you’re done checking out our picks, make sure you head over to our other Grub Street editions — Boston, Chicago, Los Angeles, New York, and San Francisco — to see what they’re looking forward to this fall.
The Corner102 S 13th St; 215-735-7500; Available nowThe
Corner’s chef John Taus has been steadily turning out an ambitious
collection of seasonal small plates since landing the lead roll at this
stylish Midtown Village haunt last winter. For fall, he’s given this
summertime picnic staple a hearty upgrade for cooler climes. Potatoes
are poached in pork and bacon fat, and tossed with roasted cippolini
onions, grated egg, smoked speck ham and a black truffle vinaigrette.
Tryst1523 Walnut St; 215-567-1000; Available now.In
re-imagining the bar space beneath Walnut Street’s Restaurant Row
flagship Le Bec-Fin, Georges Perrier and Executive Chef Nick Elmi came
up with a menu of small plates indicative of the room’s sexy and
sophisticated makeover. Truffle juice, truffle butter and pieces of
truffle give these rich foie gras-fortified fried balls of risotto a
dizzying aroma of earthen funk.
Barbuzzo110 S 13th St; 215-546-9300; Available in OctoberDelivering
big flavors on small plates proved a success for Midtown Village’s
dynamic duo of Marcie Turney and Valerie Safran in the first year of
their Mediterranean kitchen and bar. So much so, they will repeat the
formula with forthcoming Jamonera, a Spanish wine bar set to go into the
former home of their just closed Indian BYOB, Bindi early next year. In
the meantime, Barbuzzo’s fall menu boasts this cannelloni that’s
wrought with housemade pasta, sheep’s milk ricotta, chestnuts, roasted
pumpkin, sage brown butter and pine nuts.
Tashan777 S Broad St; 267-687-2170; Available nowTiffin
founder Munish Narula and his chefs Sylva Senat and Sanjay Shendhave
have developed an extensive menu of small and large plates for this new
modern-Indian spot. Small plates like this one, scallops encrusted with a
combination of fennel and cumin and served with a traditional South
Indian moille, coconut and tomato jam, accompany drinks in the lounge
and at the bar, or a s precursor to dinner in the dining room.
JG Domestic2929 Arch St; 215-222-2363; Available in OctoberAt
his homage to all-American eats, Jose Garces gives the humble barroom
staple the Iron Chef treatment this fall. Buttermilk brined chicken
wings — sourced from Lancaster county farms, of course
— are confited in chicken fat, crisped in the oven and tossed
in a housemade hot sauce. Then they are plated with a salad of shaved
celery, celery leaf, micro celery and celery root, and a buttermilk and
Rogue Smokey Blue Cheese sauce.
Vedge1221 Locust Street; no phone yet; Opens in OctoberFormer
Horizons owners Rich Landau and Kate Jacoby will offer this meaty and
flavorful meatless riff on carpaccio alongside dozens of other small
plates and veggie charcuterie creations at Vedge’s vegetable bar when
the restaurant opens later this month. Portobello mushrooms are rubbed
in a pastrami spice and smoked over a mixture of apple wood and
mesquite, and then sliced thin an served with a salsa rustica, fried
capers and a arugula-mushroom crema.
The Farm and Fisherman1120 Pine St; 267-687-1555; Available in OctoberJosh
Lawler and wife Colleen turned heads with their critically praised
“Bloody Beet Steak,” which was buzzed about throughout spring and summer
months. For fall they present this precious and equally delicious
plate. Butternut squash and other autumnal vegetables are layered with a
chicken wing, chicken “oyster,” and cock’s comb from a Wyebrook Farm’s
“Freedom Ranger” chicken.
Amis412 S 13th St; 215-732-2647; Available nowAmis
chef Brad Spence was shooting for a “head and tail” croquette that
featured beef cheeks and oxtail when he came up with this dish. And he
reserves to do so going forward. But for the time being his newly
launched fall menu features these — tender morsels of braised
oxtail balled up inside crispy breaded orbs and served atop a
thyme-studded mayonnaise and sprinkled with pecorino cheese.
Pub & Kitchen1946 Lombard St; 215-545-0350; Available in OctoberFor
fall, chef Jonathan Adams brings back a little taste of his summer
spent at the Jersey Shore Pub & Kitchen offshoot, Diving Horse, with
this rich crabby concoction. It’s one of a small handful of new
appetizers that P&K is introducing with its new menu.
Vetri1312 Spruce St.; 215-732-3478; Available nowThis
meaty masterpiece is one of several Di Terra (from the Earth) options
on Vetri’s latest fall menu update. The tender and flavorful steak,
which is wrought from free range raised Texas antelope, is served simply
seasoned and with a antelope jus and Amarone reduction and roasted
delicata squash.
The Corner102 S 13th St; 215-735-7500; Available nowAnother
addition to the Corner’s fall line-up is this rich and satisfying
amalgamation of autumnal flavors. With this one, John Taus stacks layers
of sweet potatoes and turnips with parmesan cheese, bakes it in a sheet
pan and cuts it with a rounded form. The molten buildup is then plated
on a bed of beluga lentils.
Zeppoli618 Collings Avenue, Collingswood, NJ; 856-854-2670; Available now.Vetri
alum, Joey Baldino, took the name of this traditional Italian fried
dough dish as the name of his 35-seat, BYOB in Collingswood, NJ. His
savory interpretation of the time-honored treat serves as the
restaurant’s unofficial signature dish.
Federal Donuts1219 S. Second St.; 267-687-8258; Opens in OctoberMichael
Solomonov and business partner Steven Cook have been causing quite a
stir with recent outings of their automated donut-making robot and the
sugar-and-spice donuts it makes. But once their donuts and fried chicken
joint opens later this fall, the fried chicken will surely generate
just as much buzz. Solomonov’s love of Korean fired chicken serves as
the inspiration for the crispy fried birds. Half and whole fried
chickens will be available in “classic crunchy” form, as well as black
garlic, date and molasses, and pickle glazes.
Tashan777 S Broad St; 267-687-2170; Available nowAnother
of chefs Sylva Senat and Sanjay Shendhave creations at Tashan is this
re-imagining of a simple kebab. Wagyu beef, housemade paneer, ginger,
garlic and “about 12 spices” are formed around a large skewers and
grilled over an open flame. It’s plated with micro greens, onions and
served with a mint and cilantro puree.
Little Baby’s Ice CreamAvailable nowThe
Little Baby’s Ice Cream crew, which began churning out inspired frozen
creations earlier this year has teamed up with Pennsport’s Grindcore
House to develop its latest vegan offering. Using a proprietary process,
Little Baby’s transforms coconut milk and Chai tea from Grindcore into a
delicious ice cream. Keep an eye on Little Baby’s tweets to see where they’re popping up this fall, or visit Green Aisle Grocery to pick up a pint.
