Not So Recent Meal at 10 Arts

A while ago I promised you devoted readers a review of 10 Arts. I had this great, long review, that any English teacher would approve of, however due to some major snafu's, it got deleted. Since it's all on the computer, and I can't use the "my dog ate it" excuse, I decided to tell you guys the truth. I however have decided to post a few pics from the meal, with some commentary.
That's the humongous, awesome wine cellar.

What my waiter ingeniously called a "fruitatini."

Mmmm, pate en croute. Mini pork pies.

That's braised pork belly with bean ragout and an herb vinaigrette. Mom wouldn't share :(

That's my appetizer, "Grilled (guess it's not much of a ceviche now is it) octopus ceviche." Flavor was definitely there, but octopus was slightly tough for my liking. Octopus at Lacroix for brunch is better (I'm not being blackmailed).

Rabbit Paillard with arugula/sweet pea salad and mustard sauce. Basically rabbit scalloppini. It was two flat slices of rabbit with mustard and some greens, and yep, that's it. I was expecting a little more out of an entree. The rabbit was good (too lazy to check the thesaurus), and the mustard sauce brightened it up. No new, bold, interesting flavors here. Not worth the money.

Trout, bok choy, hazelnut brown butter. Didn't taste this one. She's a looker though ain't she?

Cheesecake! and strawberry sorbet.

Delicious apricot sorbet, with a few cookies.

Beignets (I hope I spelled that right).

Wild strawberry sorbet. Tried this, delicious.

10 Arts was definitely good and worth going. The slightly expensive prices paired with mediocre food however, may delay your return. Though there are some other "playful" items I would like to try from the lounge menu (soft pretzels with cheddar sauce and jalapeno jam, mini fish burgers, etc.) 10 Arts ultimately falls into the category of a big name (Eric Ripert), no game restaurant- a foodie's worst enemy. Haha just kidding. I wouldn't go that far. Besides, I only went once, and that was opening night! Overall though, it just doesn't seem like Ripert has got his heart and soul put into this one like he does at Le Bernardin. But don't take my word for it, see for yourself.

Phili Restaurant Scene

With so many exciting new restaurants just opening up or opening in the near future (10 Arts, Distrito, Table 31 etc.), the future looks bright for an already flourishing Philly Dining Scene.

Check out this interview with the Chef of 10 Arts Eric Ripert (which I still need to finish the review for) and this article about Jose Garces' new Mexican Restaurant, Distrito, both via Phoodie.

10 Arts

Last Thursday, like all Thursdays, I perused the Food section in the Philadelphia Inquirer in search of the "really really" of the food world. I found that like in New York, a bill might be passed requiring chain restaurants to put calorie information on their menus, that a chicken is as great as its parts, and that 10 Arts is opening May 20th (read previous post here) and that's quite soon!

I loved Chef Eric Ripert's food at Le Bernardin and couldn't wait to get more! I phoned the restaurant and was told by some lady that I couldn't get an opening day reservation but that they were taking reservations for day 2. She apparently wasn't in charge of the whole thing, because she put me on the line with someone else who told me that though they were trying to keep the first night a quiet one, they would take a reservation for two! So I'm going to 10 Arts on opening day, and you can be sure I'm excited.

So who will I bring to this grand occasion? Who's my lucky date? Oh just my mom. I am actually quite thrilled she's going however, because I won't have to pay! On the other hand, she hasn't asked my dad yet, so I might wind up going by myself. But if that happens, you know I can always scrounge up some quick cash.

Ripert in Philly

Having always lived in the Phili area, just like any good citizen I have supported all things Phili; the cheesesteaks, the sports teams, brotherly love, and most recently the Phili restaurant scene. I guess my interest in cooking has peaked at the right time, because the restaurant scene is better than ever, and we are getting more and more recognition as a restaurant town. I will be the first person to rant about the great food here in Philadelphia and I am therefore very happy, as I'm sure you are, that legendary chef Eric Ripert of Le Bernardin in New York will be opening a restaurant in the Ritz this May.

A few weeks ago, 1/22/08 to be exact, he had a press conference in the Ritz to discuss the restaurant, the chef etc. With the help of my loving mother I was able to maneuver my way into that press conference.

Yes, I WAS GOING TO MEET ERIC RIPERT!

I turned from excited to nervous. What would I say? Would he be just another asshole chef? Would he welcome my appreciation for him, or would he tell me to go do my homework? Well I was in the car and there was no turning back now. My stomach was filled with butterflies.

My mom and I arrived at the Ritz in the space where the restaurant would be. Significant changes had already been made. Chandeliers had been removed, the space had been outlined, and perhaps most notably, Chef Ripert had bought an apartment in the Ritz so that he would be able to oversee the restaurant's development, assuring us uneasy Philadelphians that there would be no lack of devotion on his part.

The director of the event immediately interrupted a few people to introduce me to Ripert, and I immediately became wrapped up in conversation. I shelled out a few of my pre-written questions, but these sounded unnatural and so I calmed myself down and determined to have a regular conversation. We talked about my interest for cooking, my recent meal at Le Bernardin, a passion for fish, the new restaurant and everything else about food. One thought prevailed in my mind however and it was Dude! this guy is awesome.

Yes, this guy is a four star chef and owns the best seafood restaurant in the country, however for the while we talked, I did not detect a hint of arrogance! The absence of such is rare in cooks much lower than him. He is extremely easy to talk to and his French accent (I wish I had one of those) was very Americanized and easy to decipher.

I was able to meet the future chef de cuisine of the new restaurant, Jen Carrol as well. Until you meet her you would never guess that she is a chef. She is tall, skinny, blond and she cooks. What could be better? She was also very easy to talk to, however most chefs have different personalities outside of the kitchen. I told her how I was left in awe after my meal at Le Bernardin and she responded by giving me her number and telling me that any time I was in town I could call her and come in and work!!! That was the highlight of the night. I tried to stay cool, calm and collected, however I felt like I was going to burst. I took deep breaths. Wow, the night's only just begun and I'm already scoring numbers.

I talked to some of the other press that were there before Chef Ripert made some announcements and introduced Jennifer to everyone.

It turns out Jen was actually from Philadelphia, and she had worked in Manayunk before moving to New York and working her way up to Sous Chef at Le Bernardin, where she worked for five years. She was one of four female cooks in a forty-cook kitchen.

Facts About the Restaurant

140 Seats in the dining room

80 bar and lounge seats

Emphasis on local ingredients.

Ripert wants to make this a Philadelphia restaurant. He doesn't want to bring concepts from other places.

"Quality ingredients, simple preparations"

Restaurant will be more casual and affordable than Le Bernardin.

Such a casual restaurant will juxtapose the elegance of the Ritz.

Restaurant Will Open in May

Ok and that's all! What a night! I had midterms the next day.