The Rittenhouse Hotel's green velvet perch over the park remains one of the most lovely seats in the city to spend the afternoon feasting on an epic, cutting-edge brunch. The Sunday extravaganza, which wends through the dining room and kitchen, remains a worthy indulgence, but several chef changes in recent years have dulled the attention to details needed to maintain this unique experience humming at the next level. The more sedate dinner service, especially, also showed signs of carelessness in service and timing that took away from the pleasure of some otherwise exciting, inventive and luxurious plates.
Brunch - raw bar; black garlic shoofly pie; lentil-ham salad; Wagyu brisket; Negroni-glazed salmon; scallop sausage; duck with grapefruit mojo; lamb rack; duck confit with macadamia polenta; white bean and lamb bacon cassoulet; short ribs and soba; gnocchi with escargot puttanesca; fleur de sel potatoes; Dinner - hamachi; bay scallop; sunchoke agnolotti with truffled chicken mousse; Elysian Fields lamb (when served properly); lobster "cassoulet"; chocolate tart; frozen malted chocolate mousse. Dinner entrees, $32-$52; 10-course tasting, $75; 3-course tasting,$39. Sunday brunch, $59.
Lunch Monday through Saturday, 11 a.m.-2:30 p.m.; Dinner Sunday through Thursday, 5:30-10 p.m.; Friday and Saturday, until 10:30 p.m. Sunday brunch, 11 a.m.-2:30 p.m. Breakfast Monday through Saturday, 6:30-11 a.m.