CHIC & SAUCY: “A” Quality Lunch at A. Kitchen

Chic & Saucy covers fine dining in Philly with an equal emphasis on food and flair

I have passed by A. Kitchen’s open windows in Rittenhouse Square numerous times, each time exceedingly more intrigued by A. Kitchen’s mod white interior, polished dishes, and fragrant aromas. So, as Restaurant Week in Center City was coming to a close, I eagerly made a lunch reservation at A. Kitchen with all the fervor of child picking out her birthday cake.

A. Kitchen, located on the corner of 18th and Walnut, is a “refined yet unpretentious” restaurant and bar, centered on affordable small plates and chic cocktails. Run by expert Chef Sikora and restaurateur David Fields, A. Kitchen promises to deliver quality food without the fuss. The European inspired restaurant not only specializes in lunch and dinner, but it is also known for its egg-ceptional brunch menu that serves simple yet classic brunch fare.

Entering the restaurant just after the lunch rush, I felt at ease with A. Kitchen’s crisp white oak interior and neutral palette. The hostess led my friend and I to a window table overlooking South 18th street, drenched in natural light. As the restaurant itself is small, we were also afforded an unobstructed view of the central kitchen, a bonus for the curious eater.

The menu, a series of sophisticated au courant plates, was exquisite. We began with the shrimp a la plancha with a creamy saffron aioli. The presentation was simple, yet elegant. The shrimps themselves were slightly charred and lightly seasoned, the aioli adding the necessary tang and moisture. However, the dish was served tepid, a disappointment.

Next, the kale salad with fennel, apples, pecorino toscano, and lemon vinaigrette, was light and zesty, the fennel hardly perceptible under the lemon dressing. The delicate pecorino shavings and cracked pepper contrasted the fruitiness, adding complexity to the dish.

My next dish, the corkscrew pasta with duck ragout & rosemary, was a culinary masterpiece. The dish arrived hot and steaming, its umami aroma filling my nostrils with gustatory delight. The pasta’s spiral al dente texture paired impeccably with the succulent melt in your mouth duck ragout and light buttery jus. I savored each ambrosial bite with reverence, willing the dish to never end.

For dessert (a fortunately necessary part of Restaurant Week), I selected the lemon olive oil cake with meyer lemon curd and marcona almonds. The dulcet crust crumbled under my fork as I mopped it in the tangy lemon glaze. The crushed candied almonds and whipped cream completed the dessert ensemble.

I departed the restaurant pleasantly satisfied, albeit upset that I had no leftover duck ragout pasta. Overall, A. Kitchen offers a sophisticated and delectable lunch, and located on the corner of Rittenhouse Square, who could resist?

-Raquel Macgregor