Posted by Foobooz on August 6th, 2012
It is a story of redemption at Rittenhouse Tavern, Nick Elmi impresses Inquirer critic Craig LaBan at every turn.
Most stunning was the “shrimp pavé,” a tender pink brick of Moroccan-spiced crustaceans bound with Activa “meat glue” into a geometrically perfect Franken-shrimp. Slow-cooked sous-vide, its delicate snap and faint exotic spice was ideal against the sweet juicy bursts of multicolored melon and crackly curls of pork rinds. Sous-vide vacuum cooking is the key to Elmi’s vegetarian entree, too, tenderizing a thick heart-slice of cauliflower “steak” before it’s butter-roasted over silky cauliflower-almond oil puree.
Three Bells – Excellent
251 South 18th Street, Philadelphia, PA
- Nick Elmi Brings Life to Rittenhouse Tavern
- Le Bec’s Nick Elmi Lands at Upcoming Rittenhouse Tavern
- The Prettiest Thing We Ate This Weekend
- Le Bec Fin is Back from the Edge
- A Three Bell Toast for Vernick
- Tale of the Tape: Rittenhouse Tavern
- Rittenhouse Tavern Starts Weekend Brunch
- Three Bell Review for Vegan Vedge
- Good Stuff and a Slip-Up at Rittenhouse Tavern