Chefs Nicholas Elmi and Ed Brown and their team in the Beard House kitchen
Hiramasa with Apple–Cucumber Water and Yuzu
Pork Trotter Scrapple and Deviled Eggs
Popcorn Tiger Shrimp with Saffron and Chilies
Tuna Brochettes with Muskmelon, Olive Caramel, and Marjoram
Behind the scenes in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Kombu-Cured Scorpion Fish with Isinglass, Citrus and Wheat Grass Sauces, Ice Plant, and Weisse Beer
Roasted Sunflower Heart with Seeds and Sprouts, Cuttlefish Confit, Miso-Cured Duck Egg, and Saba
Behind the scenes in the Beard House kitchen
Roasted Sunflower Heart with Seeds and Sprouts, Cuttlefish Confit, Miso-Cured Duck Egg, and Saba
Butter-Poached Skuna Bay Handcrafted Salmon with American Caviar and Sea Beans
Squailen with Malabar Spinach, Huckleberries, Black Quinoa, and Burgundy-Scented Salsify
Pomegranate Juice with Long Pepper Bread, Juniper–Elderberry Liqueur, and Goat Cheese
Dinner

Tavern on the Square

Ed Brown and Nicholas Elmi
Rittenhouse Tavern, Philadelphia

Philadelphia's stately new Rittenhouse Tavern made a splash in the national food scene with its refined, contemporary American fare and exquisite setting. With Ed Brown, the Michelin-starred Eighty One's former chef, and Le Bec Fin alum Nicholas Elmi at the helm, it's no wonder this restaurant has garnered widespread acclaim.

 

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Hiramasa with Apple–Cucumber Water and Yuzu
    • Pork Trotter Scrapple and Deviled Eggs
    • Popcorn Tiger Shrimp with Saffron and Chilies
    • Tuna Brochettes with Muskmelon, Olive Caramel, and Marjoram
    • Scotch Quail Eggs
    • Simonnet-Febvre Crémant du Bourgogne Brut Rosé NV
  • Dinner

    • Kombu-Cured Scorpion Fish with Isinglass, Citrus and Wheat Grass Sauces, Ice Plant, and Weisse Beer
    • Hugel Pinot Gris 2008
    • Roasted Sunflower Heart with Seeds and Sprouts, Cuttlefish Confit, Miso-Cured Duck Egg, and Saba
    • Grgich Hills Estate Fumé Blanc 2009
    • Sautéed Nantucket Bay Scallops with Black Truffles and Celery
    • Antinori Family Estate Antica Chardonnay 2010
    • Butter-Poached Skuna Bay Handcrafted Salmon with American Caviar and Sea Beans
    • Villa Maria Private Bin Pinot Noir 2010
    • Squailen with Malabar Spinach, Huckleberries, Black Quinoa, and Burgundy-Scented Salsify
    • Domaine Faiveley Mercurey Rouge 2010
    • Pomegranate Juice with Long Pepper Bread, Juniper–Elderberry Liqueur, and Goat Cheese
    • Château Ste. Michelle Horse Heaven Hills Late Harvest Chenin Blanc 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 11.08.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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31
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2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam