Yesterday Philadelphia Weekly looked at Water Works and today it’s City Paper reviewing the restaurant on the banks of the Schuylkill.

City Paper finds a restaurant with a clientele a little bit older than what you might find in the rest of Philaldelphia’s dining scene but that doesn’t mean that the menu is old fashioned.

This is a place where lamb chops are dressed conservatively in a simple mint sauce, but the nightly special can be a grilled Thai snapper swimming (with its head and teeth intact) in kimchi and mojo, a South American citrus-based sauce. A lump crab cake appetizer comes, predictably, with a remoulade, but lobster is served with horchata foam — the kind of Mr. Wizard creation typically associated with the iconoclastic cuisine of Spain’s Ferran Adria.

Down by the River [City Paper]