Winter can be tough to hold up your commitment to local food but luckily for us, it’s time for Center City District Restaurant Week. Once again we are partnering with them to highlight locally sourced dishes by using our tractor icon to help you quickly identify which dishes are using local ingredients.
Below is a list of our favorite locally sourced dishes you can seek out during CCD Restaurant Week. Don’t forget, you can also use the ‘Reserve Now‘ link at the top of most Restaurant Week menus to make your reservations online or use CCD’s cool mobile app.
Amuse: Located in the Le Meridian Hotel, just steps from City Hall, Amuse is producing some of the most wonderfully constructed dishes. We would head straight for the Truffled Sunchoke Soup and the House-made Sweet Potato Gnocchi.
C19: The Venitian menu at this small plates restaurant just off Rittenhouse Square will leave you satisfied. Most of C19’s menu is local, but we are especially excited to try their Beef Carpaccio with a mustard aioli or opt for the full Vegan Tasting Menu.
The Dandelion: Warm and cozy on the inside, Rittenhouse Square’s unique London-style gastropub really hits the spot. We’d start with the Berkshire Pork Pate followed by the warming Lamb Shepherd’s Pie.
El Vez: Nothing like Mexican food to warm you up on a cold day. The Huarache de Hongos (chipotle roasted mushrooms with garlic spinach and a corn vinaigrette and mole verde) and the Pollo Annatto (Lancaster County chicken breast with achiote, poblano, cornbread and a chile relleno) will provide enough heat to help you brave the dropping temps outside!
Fork: Old City’s locavore mainstay, Fork, is always a sure bet for a local bite. We look forward to trying their Pickled Beet Salad followed by the Braised Short Ribs with polenta, glazed turnips and horseradish crema.
Garces Trading Company: One of our favorite BYO spots (their in-house wine store is just about the best curated shop in town) this Washington Square spot offers a wide array of Mediterranean inspired dishes. We’ve long loved their Funghi Pizza with black truffles but might have to trade it in this time around for the Beluga Lentils with a harissa vinaigrette and marcona almonds. For the main course, we’ll go with the Griggstown Organic Poussin with caramelized fennel puree and cured black olives.
Le Bec Fin: This bastion of traditional french cuisine is always a favorite with dishes like Cauliflower Veloute with curried golden raisins an capers or their local Chicken Breast with beluga lentils, braised radishes and rosemary jus.
M Restaurant at the Morris House Hotel: This quaint restaurant is tucked away inside in the ever-romantic Morris House Hotel in Old City. Their menu offers plenty for the locavore palate including an Oxtail Terrine with charred scallions, broccoli and potatoes or try their Angnolotti (small ravioli-type pasta) with butternut squash, chicken sausage and cranberry. We’d end with the Lemon Ricotta Crepes with citrus flowers for a light but decadent finish.
Percy Street BBQ: Known for their Texas style BBQ, Percy Street also has one of the best can beer lists in town. For local options, try their House-Smoked Sausage with a side of Collard Greens and finish off your meal with their Yard’s Brewery Root Beer Float with house-made ice cream.
Pumpkin: This Grad Hospital BYO has been serving up local food for years. We love their Butternut Squash Risotto which we’d pair with the Duck Confit with endive, persimmon and green apple. And, because we can’t help ourselves, we’d opt for the White Chocolate Goat Cheese Cheesecake with fig, apricot and brown butter.
Square 1682: Chef Guillermo Tellez can always be counted on to offer seasonal dishes with a twist. We’d opt for his Kennet Square Mushroom Consomme with glass noodles and a parmasean and truffle essence followed by Breakfast in the Evening – a smoked duck breast, scrambled duck egg with lobster and a rosemary potato gallette.
Zahav: This Old City modern Israeli restaurant always delivers. We’d start with their famed Fried Cauliflower with chive, dill, mint and garlic followed by the Kofte, minced beef and lamb kabobs with cumin, peppers and carrots.