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
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam