Cocktail Party with Red Owl Tavern’s Newest Executive Chef

In the shadow of Independence Hall lies an intimate neighborhood spot attracting visitors and locals alike. Red Owl Tavern opened its doors in 2012 along with the ribbon cutting of The Hotel Monaco Philadelphia. This month, new executive chef Jorge Chicas took the helm of all culinary operations at the Hotel Monaco, including Red Owl, Stratus Rooftop Lounge, and all hotel catering and banquet operations.

The two-story Red Owl venue offers plenty of table seating and ample space for mingling.

An extensive bar whips up cocktails galore.

A tray of the gin and orange cocktails offered, finishing with a floral flavor.

Lemon, vodka, hibiscus and champagne makes for a delightfully fizzy drink.

Executive Chef Jorge Chicas has some top-notch experiences under his belt; he spent years working with Spanish cuisine icon Jose Andres and has been duly recognized by organizations including the James Beard Foundation, GQ, and Esquire.

A briny flavor from the olive trio opens up the palate to really experience the night’s tastes. There is a light earthiness from the paprika and cumin that speaks to the restaurant’s agri-chic.

Carrots, bagel chips and hummus. The chip was heavy on garlic and the carrot faintly sweet, nicely complimenting the creaminess of the hummus.

A tried and true pairing of (an especially luminous) tomato, basil, and mozzarella.

There was no meat spared in this surprisingly abundant little bite of crab cake. The cilantro-infused aioli atop created a sumptuous richness and a gentle kick.

The crab and corn fritter was very light, tempura-esque with a subtle spice.

A psuedo-dumpling composed of a jicama wrapping with guacamole inside. The crispness of the refreshing, thin layer of jicama complemented the creamy thickness of its contents.

This bite of jamon iberico evoked a well-crafted cheese, with a variance between sharp, powerful notes and aged, mellow notes.

A long-awaited clam casino. The bacon on top was supremely crunchy and the clam itself tender and rich.

Chef Chicas will be launching these menu items amongst other extraordinary dishes following Restaurant Week, so make your reservations now to give your taste buds a glimpse at his new additions.

— Nicole Woon & Rachel Beeson