WINE + DINE
Dining Deals
Restaurant Week is back. This twice yearly fire sale on dining at Center City restaurants occurs September 11-16 and 18-23; special three(or four-) course menus will cost $35 at more than 50 spots. With so many choices, it can be difficult to choose where to go, which is why we’ve done the work for you. The only thing you need to do is make reservations. BY ADAM ERACE
Indeblue
BRAUHAUS SCHMITZ Chef Jeremy Nolen is cooking up new menu items for Restaurant Week. “We’re not expensive to begin with. You can always get three courses for $35 at Brauhaus Schmitz, so we add an extra course and don’t trim down the portions,” says Nolen. His menu starts with choice of soup, then an appetizer, entrées like the pork shank or sausage plate and letter-perfect desserts from pastry chef Jessica Nolen. 718 South St., 267.909.8814, brauhausschmitz.com
R2L Perched on the 37th floor, few restaurants in Philly offer the kind of vistas R2L does. But with non-vegetarian main courses ranging from $32 to $67, it’s not a place that’s exactly accessible to everyone. During Restaurant Week, though, you can have a three-course meal for less. Take note of the risotto flavored with wild mushrooms and smoked ham, cod with ramp remoulade and tropical mangococonut cake—views included at no additional charge. 50 S. 16th St., 215.564.5337, r2lrestaurant.com
INDEBLUE Indian food is a fun way to switch up a typical meal, and nowhere in Center City knows their way around a tandoor like Indeblue. They structure their menu a bit differently, letting guests choose two appetizers and two entrees that, with a complimentary basket of naans and a dessert sampler, creates a share-able, family-style feast. Don’t miss the paella; It’s exactly the kind of thing you’ll come back for—even without the deal. 205 S. 13th St., 215.545.4633, indebluerestaurant.com
CROW & THE PITCHER “Restaurant Week gives us a chance to reach hundreds of guests who normally wouldn’t dine with us,” says Michael Franco, partner at Crow & the Pitcher, a cozy brasserie with a lively slab-stone bar and in-house cheese cave. This year, chef Gregory Headen created a whole new menu for the promotion including black bass with jalapeno-strawberry confit, a pork rib-eye and naturally, a cheese course. 267 S. 19th St., 267.687.2608, crowandthepitcher.com
(FROM TOP) COURTESY OF CROW AND THE PITCHER; COURTESY OF INDEBLUE
Crow & The Pitcher
10 W H E R E P H I L A D E L P H I A I S E P T E M B E R 2016
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