The Dutch

The Dutch Restaurant Review:

In South Philly’s sea of hip bruncheries, it’s hard to stand out, but with a savvy theme and an affable atmosphere, The Dutch does just that. Veteran chefs Joncarl Lachman (Noord, Neuf) and Lee Styer (Fond) team up at this corner spot brightened by periwinkle blue walls and banquettes, blonde wood and red chairs. The overall vibe is modern Euro yet homey, which befits the culinary concept: Dutch meets PA Dutch. What that means in practical terms is Amish-to-the-core dishes like ring bologna eggs Benedict with creamed chipped beef or traditional Dutch babies sweet (lemon, powdered sugar and syrup) and semi-savory (smoked sausage, scallions, powdered sugar and syrup). Other dishes simply relish in local ingredients, like the roasted mushroom omelet with Taleggio and truffle oil made with Kennett Square mushrooms and regional farm eggs. The rigorous specials list always yields surprises such as a strawberry shortcake french toast or cheesesteak waffle, while the changing pastry selection shows care and attention. On the lighter side, the kitchen turns out a smoked salmon platter with homemade English muffin and a roasted squash salad with goat cheese, bacon and almonds. Drinks come courtesy of Rival Brothers coffee, but guests are invited to tote their own vodka for the house Bloody Mary mix.