PE6 Sneak Peek

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Pennsylvania 6 (PE6) opens its doors today in bustling Midtown Village at 114 South 12th Street. The American kitchen and bar is modeled after the dining rooms of the 1940s, serving dishes inspired by seasonal and local ingredients in a chic yet approachable setting.

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Owner Gary Cardi says the restaurant’s name “is borrowed from New York City’s iconic Hotel Pennsylvania, a post-prohibition hotspot, whose original working telephone number was PE6-5000. We want our guests and neighbors to feel that same energy and camaraderie that flowed through the hotel during those vivacious decades as they enjoy great food and drink.”

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The two-story restaurant seats 90 and has a pristine raw bar and cocktail bar. Handsome marble and dark wooden accents, luxurious plush red banquettes, and white Carrera marble-topped tables and bars are found throughout the place. Large-scale photos of well-known 40s’s and 50’s starlets and entertainers–take Frank Sinatra, Rita Hayworth, Lauren Bacall and Marlon Brando–along the walls complete the look.

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Chef Marc Plessis’ menu focuses on local ingredients and apply classic techniques and flavor combinations to his artfully composed plates. A delicious assortment of elevated appetizers, salads, sandwiches and hearty meat- and fish-centered entrees will stud the menu.

Kampachi Crudo
Kampachi Crudo

The raw bar boasts fresh-from-the-sea oysters as well as shrimp, lobster, crab and clams, either served separately or atop stunning seafood towers. Chef Plessis will also offer Crudo selections, one of his signature items that brought him notoriety throughout his culinary career in the city. Chef Plessis will feature Kampachi and Fluke crudos, as well as a daily-changing preparation.

Bone Marrow with Whiskey Luge
Bone Marrow with Whiskey Luge

Other menu items will include: Roasted Bone Marrow, with garlic-herb crust and red onion jam and a “luge” option – two ounces of Woodford Reserve to drink as it is poured down the hollowed bone. ; Duck Lyonnaise Salad, with braised duck leg, baby Yukon potato, frisee, poached egg and sherry Dijon vinaigrette; Lobster Roll with celery, green onion and mayonnaise on a buttered roll, served with duck fat fries; Pan-Seared Dorade, with artichoke barigoule, saffron and tomato compote; and Murray Farms Chicken, with royal trumpet mushrooms, English peas, Meyer lemon and rosemary chicken jus. Dishes will range in price from $6 to $26.

Octopus
Octopus

To complement Chef Plessis’ dishes, an approachable list of handmade cocktails, featuring interpretations of classic drinks as well as original creations, will be offered including: The Grapes of Wrath, with Woodford Reserve, muddled grapefruit, house-brandied grapes, pamplemousse liqueur, whiskey barrel-aged bitters, seltzer; Orange Blossom, with rosemary-orange infused vodka, Combier, white cranberry, lemon and rosemary sprig; and Spring Garden, with Bombay Sapphire, lavender water, muddled berries, tonic and lemon. In addition, seven seasonal, high-end craft varieties will fill the draught handles at PE6. Cocktails and beer will range in price from $5 to $15.

PE6 will be open for dinner seven days a week for dinner and will soon add lunch and weekend brunch. Visit them at www.pennsylvania6philly.com.

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