Matyson Restaurant Review:
Executive chef Ben Puchowitz creates American specialties, many with new-world touches. Rock lobster gets a kick from a combo of fennel, sofrito and za'atar, while a shaved Tuscan kale salad is replete with quinoa, squash, pepitas and Parmesan. There’s a distinct Asian note in the red snapper with Vietnamese sausage, eggplant, pea leaves and peanut sambal, and Long Island duck breast meshes...
You can "feel the love" coming from chef Ben Puchowitz's "finely tuned" kitchen in the form of "tantalizing weekly tasting menus" that are "worth the bucks" at this BYO New American "favorite" in Rittenhouse; the "quiet", "intimate" confines can become "too loud" "as the night marches on", and you may "get to know fellow patrons in extremely personal ways", but staffers who "actually enjoy what...
At one of many BYOBs in the city where the partners in the kitchen are also partners in life, Matt and Sonjia Spector (they joined the first syllables of their names) turn out a menu of eclectic, fused American cuisine. Steak frites and herb-roasted chicken are favorites, as are any of Sonjia's desserts.
Co-executive chefs Ben Puchowitz and Brian Lofink create winning American specialties, many with new-world touches. Ancho chile glazes a tender pork chop accompanied by white corn arepas, braised collard greens and coffee barbecue sauce.…