What can you do with a piece of toast?
There are few ingredients more elemental. But for Gregory Vernick, a slice of sourdough from Metropolitan Bakery lightly grilled over hot lava rocks is the ultimate canvas, an invitation to capture a season or a whimsy, and a crunchy window into this young chef's soul.
»Read story: A way with sourdough makes him the toast of Rittenhouse Square
»Read story: A way with sourdough makes him the toast of Rittenhouse Square
Comments (8)
Thrilled to read this review!!! I've eaten at Vernick's many times in the past few months and the food is outstanding. Congrats to Julie and Greg Vernick, they truly deserve it.— lizcohen- 1) "and a crunchy window into this young chef's soul"
2) "Our fresh mozzarella was a bit too bouncy"
This is a joke, right? Seriously, how can anyone write like this? Oh I forgot, he's a "critic."
— mollymandyginger - And you, Molly, very obviously are not a critic yet you insist on posting your irrelevant comments contributing in a way that amounts to a pooling of ignorance.
- Apparently the creativity of naming a business doesn't run in the family. As "Vernick Food & Drink" isn't much better than "Haddonfield Diet Restaurant".
I understand the guy is a great cook and the actual business side of things may not be his forte - BUT - no one could come up with a better name?
"...and hanging out in his mother's eatery (the unfortunately named Haddonfield Diet Restaurant)."
— imustgoih82bl8 - I like a good diet restaurant. No? Yeah.— Jeffritoe
- Fantastic food, great vibe, one of the best sazeracs i've had (love how they layer the absinthe on top)...but the best part?? The music selection is superb...the dude knows his old funk and soul.— pumperknickers
- People who comment on nothing but the name of a restaurant instead of the experience they had or hope to have are equivalent to people who judge a book based on the illustrations while skimming through the pages at Barnes & Noble. If you're looking for places with witty names and unimaginative food, there are plenty of places in Philly to try. But if you are like me, a foodie who couldn't care less the name of place so long as they serve good food, then you laugh when you see comments about the restaurant's NAME. Also, imustgo, I'd argue the name is just right, since the owner/chef most likely wants to get his name out there to those folks (such as myself) who have never heard of him. What better way to spark interest than to name the restaurant after yourself? Just playing devil's advocate, and hoping you realize how ridiculously catty your comment came off.— jevans
- Some people would call that narcissism! You're a foodie and hadn't heard of Greg Vernick until now? Are you sure you're the foodie that you claim to be? One more thing - names of business are part of the first impression. If I hadn't heard and read the great reviews and someone asked me if I wanted to checkout this new place called "Vernick Food & Drink" my first impression would be no. You see not everyone is a "foodie" and if they're notm they probably don't read reviews or partake in conversations about the comings and goings of the Philadelphia restaurant scene. Restaurants need more than "foodies" to survive - that is if they're in business to actually make money. My point is the name is not creative and in my opinion not indicative of the quality of food they're apparently putting out. Perhaps it would be different if his name was Boulod, Dufresne or Keller those names are synonymous with great food and ambiance - perhaps Vernick too will one day be among them - he's NOT there yet. But I look forward to dining at his new establishment when the chance arises! — imustgoih82bl8
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