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
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam