CLOSED Philadelphia, PA - Marigold Kitchen is an upscale BYOB offering an avant-garde New American tasting menu in a traditional Victorian home. Chef/owners Andrew Kochan and Tim Lanza offer a unique dining experience – one meant to transcend the standard dinner.
Some courses are designed to transport the diner somewhere foreign and exotic. While others still evoke the nostalgic comfort of familiarity. Guests are not simply fed, but rather enticed into sampling a wide variety of textures and flavors, comprising cuisines from around the world while using seasonally relevant ingredients.
Sophisticated but whimsical, playful yet refined. This is how chefs Andrew Kochan and Tim Lanza have defined the cuisine at Marigold Kitchen. Every experiment and flair is polished and purposeful, with a real raison d'etre. There is a planned continuity across courses that makes the menu cohesive and coherent. The menu is tailored to suit most dietary restrictions and is presented as a surprise.
Join Marigold Kitchen in their traditional Victorian home, that was named #15 in Philadelphia Magazine’s 50 Best Restaurants in Philadelphia and was awarded 3 Bells by Philadelphia Inquirer Restaurant Critic, Craig LaBan. Sit for as long as you like – the table is yours for the evening.
Chef/owners: Andrew Kochan and Tim Lanza
Events and Specials:
Spring Offerings: There’s always something new on Marigold Kitchen’s (501 South 45th Street; 215-222-3699) ever-evolving 11 course tasting menu, and it’s always a surprise. Marigold Kitchen’s menu transforms with each season, handcrafting each dish from scratch. With the new spring season in bloom, co-owners/chefs Andrew Kochan and Tim Lanza, with chef Keith Krajewski are offering a sneak peek at their latest creations that are a mastery of flavors. Dishes are inspired by seasonal ingredients, so the freshest fare is always featured on their menu.
What’s on the secret menu at Marigold Kitchen? Some of the spring dishes being offered are Deviled Egg served with salmon roe, chive oil and micro marjoram; Asparagus Benedict roasted sunchokes and baby shiitake mushrooms served with house made english muffins and brown butter hollandaise; Duck Scrapple served with a potato hash, coffee reduction and a fried egg; Scallop and Almonds pan seared to golden brown and paired with crispy fiddlehead ferns, sweet peas and basil oil on top of a silken almond purée; Keiser Pheasantry Duck with sautéed fava beans and herbed Israeli cous cous atop a swipe of duck liver mousse, orange gel and duck jus; and a Strawberry-Rhubarb Float a bubbly house-made soda of strawberries and rhubarb topped mascarpone ice cream in this play on an All-American Classic.
"Spring took a little longer than we had hoped to arrive, but we nevertheless wanted to honor it in some way," explains co-chef/owner Andrew Kochan. "Spring is a time of rebirth, so we decided to serve eggs for the first three courses to symbolize that coming of new life. It's also fun to have a tasting menu that flows through breakfast into dinner and dessert."
Details:
Guests are asked about any food allergies or aversions prior to their visit. Marigold Kitchen serves dinner Tuesday through Saturday beginning at 6:00pm. For reservations call 215-222-3699 and for more information visit www.marigoldkitchenbyob.com.
Marigold Kitchen BYOB * 501 South 45th Street, Philadelphia, PA 19104
