Add the creamy yolk of a gently poached egg to blanched and lightly charred young asparagus dressed in butter and soy—that's it. Hearty and salty in the best way, the kind of plate that makes it easy to think about becoming a seasonal vegetarian because, really, who needs steak when you have perfect asparagus and runny poached eggs?
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I want us to be the best restaurant in Philadelphia. We already have the most stunning garden. My goal: best food and best service. Not best Farm to Table. Not best Fine Dining yet Casual Unpretentious Atmosphere with Molecular Touches. Just a really solid, wonderful restaurant that gets better every day. A place to come to on any given night, or to celebrate something special, and leave feeling really good. Is that possible. And if so, is that enough?
I blog by day and wait tables in a New York City restaurant by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy! D. was the effervescent wine director at an awesome restaurant nearby, and a regular at my place. A year ago, D. sat at the table by the cheese case, waiting for his girlfriend. He had just finished work and was bursting with energy. I, on the other hand, was fading fast. I poured him a glass of aglianico and we chatted. “Do you have Christmas Eve plans?” he inquired. I didn’t. Five minutes later, that had changed. Feast of the Seven Fishes The Feast of the Seven Fishes, also known as...