Trey Popp declares the fish and chips at Dandelion are the best in the city he also says the burger is just as good as Village Whiskey’s.

But there’s a lot more to Robert Aikens’s game. Like crispy-skinned black sea bass under a pile of watercress, in a sweet-and-sour raisin-citrus vinaigrette that shines against a mellow, creamy cauliflower puree. And an appetite-whetting rendition of lemon-and-chervil-dressed crab, with chilled Jonah and lump crabmeat in place of the traditional Devon variety, lightened with a crisp chiffonade of gem lettuce. And, especially, an inspired pairing of sea scallops and black (blood) pudding, the sea-sweet and savory meats brought together with shredded-and-sweated brussels sprouts and Guinness beef jus under a tart confetti of sautéed apples. If that doesn’t sell you on the potential of the British pantry, nothing will.

3 Stars Excellent

British Invasion [Philadelphia Magazine]
The Dandelion [Official Site]