Later this week, Stephen Starr will open the doors of his highly anticipated “sea-to-table” restaurant, Route 6. The restaurant, along with Marc Vetri’s still under construction Alla Spina and Joe Volpe’s Vie catering hall, brings new life to the somewhat underutilized stretch of Broad Street just north of the Pennsylvania Convention Center and just south of Fairmount Ave. Grub got a peek at the place Friday while Starr and Route 6 executive chef Anthony DiRienzo were conducting staff training and putting the final touches on the space. The restaurant features a New England-y coastal atmosphere with an outdoor courtyard with picnic table seating for al fresco dining in warmer weather, a bar, raw bar and open kitchen. To get a sense of what to expect, check out our photos straight ahead.
Route 6, 600 North Broad Street, 215-391-4600
Earlier: Starr Taps Former Morimoto Sous Chef to Helm His Route 6
The neon crab points the way to Route 6.
The entrance is on the side through a picnic table-lined courtyard.
Upon entry, guests are greeted by a bar, and a large, wrap-around raw bar overlooking the open kitchen.
Route 6 executive chef Anthony DiRienzo and his staff shuck oysters, clams and prepare other chilled and raw seafood options to order from behind the raw bar’s glass.
Here Chef DiRienzo demonstrates his kitchen’s wood-burning oven. The majority of his dishes will be fired to order here or on the wood-fired grill next to it.
DiRienzo and his staff bake these oyster crackers in house.
Many of Route 6’s dishes feature seafood imagery.
One of Chef DiRienzo’s takes on traditional New England coastal cuisine.
Traditional griddled cornmeal cakes.
Chef DiRienzo serves his take on this iconic New England sandwich on a Martin’s potato roll rather than the traditional split-top bun.