Wednesday, July 30, 2014
Inquirer Daily News

No more menu at Marigold Kitchen

Chef-owner Robert Halpern has made good on his early promise to force his customers to put themselves into his hands. The only decision: seafood, meat or vegetarian for the entree?

No more menu at Marigold Kitchen

Sit down at Marigold Kitchen in West Philadelphia, and you'll get no menu.

Chef-owner Robert Halpern has made good on his early promise to force his customers to put themselves into his hands. The only decision: seafood, meat or vegetarian for the entree.

The $85-a-head BYOB dinner includes up to 15 courses, including amuse bouches, small plates and an entree.

Halpern says the reception has been good since the concept began a few weeks ago.

Examples: 

Seafood - Scallops served with english peas, wild mushrooms, pancetta and parmesan broth

Meat - Lavender marinated quail with corn, paradiso fig, and truffled pine nut praline

Vegetarian - Baked quinoa with miso eggplant and roasted cauliflower with a lemon tahini glaze

Michael Klein Philly.com
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
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