It's from New Zealand, the best kind, and the medium rare, savory meat is heaped around a bed of crunchy Bavarian sauerkraut. Golden potatoes and a smooth sauce with whole mustard grains provide some crunch of their own and soften the tartness of the cabbage. I also like the fact that every entree sports a different, harmonious vegetable, like the creamy delicate squash risotto that bellies up to the lamb. I do think, though, that architectural constructions of food have had their day, and it's time to stop constructing, and just lay it all out. His are coppery with lobster stock, and contain easily an entire half of a lobster in big chunks.
Desserts have their own menu here, and deserve it.
It, too, is a quivering pool of Americana, and, cloaked with caramelized raspberries, may be the best of all. When you mention a restaurant and people can rattle off at least three specialty dishes that they always order, it says a lot about the chef. For a guy whose job before this was executive chef at Lankenau Hospital to have made such a name for himself and his restaurant says even more. All rights reserved.