Posted by Tara Nurin on January 20th, 2012
In yet another sign that beer is the new wine (and that the Philly mag editors were onto something in the current issue when they called Conshie an up-and-coming restaurant burg), Isabella’s Chef Michael Cappon is serving a winter menu that features beer as a principal ingredient in each of five dishes. The a la carte menu consists of Young’s Double Chocolate Short Ribs; Adobo duck breast with Union Jack IPA-braised escarole; PEI mussels with Duvel-scented cream; Mozzarella Fritto in an Allagash White batter; and Flat Iron steak with Ommegang Rare Vos Onion Marmalade. Nice, right? And frankly, the beer-and-mozzarella-sticks pairing is just a little bit of upscale/low-rent genius. Plus, you can pair your meal with a ten-ounce beer split for $3.50.
And don’t worry. Isabella is a tapas restaurant (among other things) so you can try all five without feeling overstuffed or guilty. But don’t let this idea ferment too long: Cappon’s beer menu is only around until the end of this month.
Isabella [Official website]
Philadelphia’s Best Restaurant Neighborhoods [Phillymag]
- Autumn (Yes, Autumn) Sangria at Isabella
- Sweet Corn is in Season at Isabella
- Isabella Grows Up, Goes Late
- Vegan Food and Beer: a Wonderful Marriage at Vedge
- Colorado Beer Dinner This Sunday
- Celebrate The Running Of The Bulls
- Organic Cocktails at Isabella
- Suburban Snacks: From Beer Week to Sweet Corn Month
- Beer Dinner Tonight at Percy Street