Posted by Foobooz on October 19th, 2006
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]