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Lacroix at The Rittenhouse Restaurant Review: Originally conceived by chef Jean-Marie Lacroix, the godfather of so many talented Philadelphia chefs, this restaurant’s sophisticated approach to ingredient pairings and presentation remains a tribute to his inspiration. The seasonal menu offers either a tasting or à la carte experience, with chef Jon Cichon overseeing the kitchen. Try his foie gras terrine, or treatment of sea scallops that includes peach and heirloom beans. Surprises are everywhere, in the smoked grape adorning the tuna and the coconut spiking the veal cheek. The pricey plate of fruits de mer is composed of a mix of pristine raw and cooked shellfish that is a meal for two. The wine list is 30 pages of high-end wines, second-growth Bordeaux, super Tuscans, some Californian wines, and worldwide diversity. For dessert, pastry chef Fredrick Ortega concocts sorbets in flavors such as coconut tamarind and tropical ginger. Or try the peach "martini" kissed with flavors of verbena, cherries and coconut rum foam. A sparely elegant space with innovative displays of fresh fruits and vegetables as part of its décor, Lacroix also includes Bar 210, with its menu of haute bar cuisine and hand-crafted cocktails. Brunch is an unforgettable experience worth the splurge.