PHILLY TASTE (Week of Nov. 14): Regional menu updates, foodie events

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Foodies rejoice! Here’s our weekly selection of the latest menu updates, dining and tasting events from chefs and restaurants across the Philadelphia region.

Nectar and Dad’s Hat Rye Dinner

Dad’s Hat and Nectar are teaming up for a multi-course dinner on Tuesday, Nov. 15, according to a release. The meal will be held at Nectar (1091 Lancaster Avenue, Berwyn) beginning at 6:30 p.m. with hors d’oeuvres and a rye tasting featuring Dad’s Hat Rye. The four course dinner paired with rye cocktails will feature Lobster and Sunchoke Veloute Black Truffle Scallop En Crute paired with Dad’s Hat White Rye Shiso, Yuzu; Tea Smoked Squab & Roasted Foie Gras Pumpkin Dumpling, Walnut Pesto paired with Maple Old Fashioned Dad’s Hat Port Finished Rye; Roasted Rack of Lamb Curry Lamb Sausage, Crispy Noodles, Crispy Brussles Sprouts paired with Ginger Sazarac Dad’s Hat Vermouth Finished Rye; and Dad’s Hat Straight Rye with Drunken Cherries paired with Éclat Chocolates by Christopher Curtin for dessert, according to the release. The cost is $75 per person (plus tax and gratuity). Reservations are strongly recommended as seating limited. For more information visit tastenectar.com and for reservations call 610-725-9000.

At The Table BYOB to open in Wayne

at-the-table-opening-0890Alex Hardy and Tara Buzan will open At The Table BYOB on Wednesday, Nov. 16, according to a release. Located in the heart of Wayne, the 20-seater restaurant will feature an A La Carte Menu and Tasting Menu. According to the release, the Tasting Menu will offer the choice of five ($65) or eight courses ($95). Guests will choose their protein for each course, noting any allergies or aversions, and Chef Hardy will create their unique menus. Vegetarians and vegans will also be accommodated, and servers will be knowledgable of menu dishes that can be altered to accommodate those needs.
Dinner is served At The Table Tuesday through Saturday from 5 to 10 p.m. Brunch and a Prix Fixe Sunday Supper will be offered on Sundays starting in January. For more information on the restaurant and to see a full menu, visit atthetablebyob.com.

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