Chef Tony Clark, one of the more durable pot-bangers around town, is on the mend at Hahnemann University Hospital.
Nearly two weeks ago, his son, Anthony, came home to find his father in severe abdominal pain.
It was an abdominal aortic aneurysm - a sometimes-fatal condition in which the aorta balloons.
"It's funny," said Anthony Clark. "I was going to go out after work [he's a chef at Davio's] but something told me to go home. The doctors told me he would have died otherwise." He spent 10 days under sedation, awakening to find a line of well-wishers at his bedside.
Tony Clark - who just turned 52 and is chef at Valley Forge Casino Resort, running its showcase restaurants Pacific Prime and Viviano - has vowed to lower his blood pressure by giving up cigarettes and eating better.
Previously, Clark was chef at the Four Seasons; owned Tony Clark's (once at Broad and Sansom Streets); spent 10 years as a private chef; and briefly was chef at Serafina.