Wednesday, September 2, 2015

New chef at Stateside

He's Kevin D'Egidio, an alumnus of Tangerine, The Pass, Lacroix and most recently Will BYOB.

New chef at Stateside

Chef Kevin D’Egidio (right) in the kitchen at Stateside with sous chef Geno Betz (center) and Blaise Sideris.
Chef Kevin D’Egidio (right) in the kitchen at Stateside with sous chef Geno Betz (center) and Blaise Sideris.

Stateside, the East Passyunk pub, has picked up another pedigreed chef.

He's Kevin D’Egidio, an alumnus of Tangerine, The Pass, Lacroix, and most recently Will BYOB.

Among his new dishes: Sausage Stuffed Whole Quail, Vegetable Carbonara, Confit Duck Leg with Red Lentil, Baby Carrot & Za'tar, Petite Filet Au Poivre with Butternut Squash & Chic Pea Panisse, Bahn Mi Pork Terrine, and Moroccan Carrot Soup.

His predecessor, Elijah Milligan, whose resume includes kitchen work at Le Bec-Fin, Vernick, Bar Ferdinand, Parc and Distrito, arrested in October on charges including terroristic threats and assault. His attorney Jonathan Cohen told the Passyunk Post that Milligan was interceding in a squabble between his girlfriend and his girlfriend's sister.  

Charges were dismissed on Dec. 9 after two proceedings, according to court records. 

D'Egidio's first big event is a Seven Fishes dinner on Dec. 22 - appropriately a seven-course tasting menu for $60 per person with an optional wine pairing.

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Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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