BEST CHEFS IN AMERICA
from 'Food & Wine'
(A Restaurant Guide to America's Best Chefs)
PENNSYLVANIA
Besides talent, creativity, and ambition, these star chefs share one more distinctions: they're all former F&W 'Best New Chefs'. Pennsylvania is the current home base of some of these 'superchefs'. Ask our Culinary Specialists to help you with your travel and dinner reservations!
PHILADELPHIA
Avenue B
Francesco Martorella, F&W 1990
At this pretheater favorite with a daily-changing menu, Martorella's attention to detail is evident in dishes like a napoleon of roasted red peppers and a veal rib chop Milanese. (260 S. Broad St.; 215-790-0700)
Jack's
Firehouse
Jack McDavid, F&W 1991
McDavid's "haute country" cuisine - pea and hog jowl soup, for instance - livens up a nineteenth-century fire station. (2130 Fairmount Ave.; 215-232-9000)
!Pasion!
Guillermo Pernot, F&W 1998
Pernot does fanciful, bountiful Nuevo Latino at this one-stop churascaria and ceviche bar. (211S.15th St.; 215-875-9895)
Red
Chopstix
Bruce Lim, F&W 1990
Lim's Euro-Asian menu marries the best of both continents, as in his venison scaloppine with baby bok choy. (1611 Locust St.; 215-546-0600)
Susanna
Foo
Susanna Foo, F&W 1989
Amid faux Louis XIV splendor, Gutierrez merges the American South with southern France. (Peabody Hotel, 149 Union Ave.; 901-529-4188)
Vetri
Marc Vetri, F&W 1989
It's Chinese food, but not as we know it. Nobody can tinker with a wonton like Foo can. (1512 Walnut St.; 215-545-2666)
Thanks
for searching the Web with us! Gourmet
World Travel Home
Page