|Seared sea scallop with a chickpea crepe, cherries, |
ricotta salata and asparagus
Part of the essence of Italian cooking is famiglia, and McAndrews hasn't forgotten his. His children have celiac disease, and so the chef makes sure to have gluten-free options available at all of his restaurants.
Our son's eyes grew wide when our server brought us complimentary gluten-free crostini, drizzled with porcini-infused olive oil atop homemade ricotta cheese. Also on the house was a cheese plate topped with sun-dried tomatoes and chestnut-flavored honey. Our son wasn't left out of the bread brigade either; he fancied several slices of warm, crusty gluten-free dough in the run-up to his meal.
|Flourless chocolate torte topped with whipped cream|
I readily acknowledge that most 10-year-olds are not eating this adventurously, and this restaurant probably isn't a place for younger children. The menu, which McAndrews changes every six to eight weeks, isn't your pedestrian Italian fare. However, adults - and their kids with bold palates - will no doubt enjoy McAndrews' reign over creative Italian cuisine in Philadelphia.
Nominated for the Epikur Writer of the Year Award