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]