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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 silky corn soup, or treatment of sea scallops that includes fennel, honeydew melon and pork belly. Surprises are everywhere, in the dusting of cayenne on the spicy cashews in the butter lettuce salad and in the brine of dried nori that crusts the Niman Ranch rib-eye. 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.