Midtown Village is getting the handsome, deco-retro Pennsylvania 6 on April 25.
Chef Marc Plessis - who earned three bells from The Inquirer's Craig LaBan while at the Park Hyatt at the Bellevue's XIX - will focus on local ingredients with entrees topping at $26.
I spotted Scott Swiderski, chef at the two-month-old Pennsylvania 6 in New York City, at the restaurant today to help with the opening.
Plessis' specialty is crudos; menu includes Roasted Bone Marrow, with garlic-herb crust and red onion jam and a "luge" option – two ounces of Woodford Reserve to drink as it is poured down the hollowed bone; Duck Lyonnaise Salad, with braised duck leg, baby Yukon potato, frisee, poached egg and sherry Dijon vinaigrette; Lobster Roll with celery, green onion and mayonnaise on a buttered roll, served with duck fat fries; Pan-Seared Dorade, with artichoke barigoule, saffron and tomato compote; and Murray Farms Chicken, with royal trumpet mushrooms, English peas, Meyer lemon and rosemary chicken jus.
It will be open daily for dinner at the start; lunch and weekend brunch will be added later.