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Chez Philippe Restaurant Review: The genteel Old South meets Versailles at Chez Philippe, a romantic restaurant inside downtown’s upscale Peabody Hotel. Chef Andreas Kisler uses locally sourced produce and meats wherever possible in the seasonal menus. Entrées rotate but are likely to include filet mignon, chicken roulade, or butter-poached Maine lobster. Each is served alongside vegetables prepared in the French style (i.e. purée de pommes de terre, wild mushroom ragoût). French selections dominate the extensive wine list, but other wine-growing regions are represented as well, such as American, Italian, some Spanish and German. Also offered are sparkling wines including Champagnes. Desserts tempt; tarte Tatin made with Granny Smith apples and maple bacon gastrique or the crème brûlée trio. The dining room provides a fine setting for the Peabody’s high tea that begins at 2 p.m., which requires reservations made 24 hours in advance.