Clark Gilbert managed to get one of the prettiest days of the summer for the opening of a 25-seat second-story deck at Bisou, his bistro in Manayunk.
It features fresh-looking lime-colored umbrellas that shade the tables and chairs, magnolia trees and a vertical garden.
Gilbert just got his hands on fresh lobster and he’s making lobster risotto with corn, chanterelle mushrooms and English peas with lobster cadamom for tonight ($25).
David Howard is making pitchers of fresh blonde et roux punch. The red is made from stone fruit and tuaca (vanilla citrus liquor) and the white is made with apples from Reading Terminal Market, brandy and spices.