Square 1682 New Executive Chef Mackenson Horebe

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Square 1682 New Executive Chef Mackenson Horebe

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Philadelphia, PA - Square 1682PhillyBite Square 1682, the award-winning and dynamic restaurant and bar adjacent to Hotel Palomar in Center City is pleased to announce that new Executive Chef Mackenson Horebe has taken the helm, bringing a fresh culinary direction and a touch of Caribbean flair to the restaurant’s eclectic and modern American menus.


ChefChef Mackenson “Mack” Horebe has previously worked under a number of top chefs and has held key roles within Kimpton Hotel & Restaurants in Philadelphia and Pittsburgh. Horebe grew up in a Haitian household in Philadelphia. Cooking was a big part of Horebe’s upbringing, and that influence can be found in his kitchen at Square 1682 today.

“I’m thrilled to be taking the culinary helm at Square 1682. This restaurant sits on one of the cities most vibrant blocks, and I’m excited to put my stamp on it and to offer new flavors to an expanding clientele,” said Horebe.

Horebe has revamped all of Square 1682’s menus, including breakfast, brunch, lunch, dinner, bar, and late night. Highlights from Horebe’s new menus include addictive Duck Wings — served crispy with sambal, organic honey and togarashi glaze. A hint of lime adds a punch of brightness. Bright and flavor-packed Lamb Lettuce Wraps — with ginger, bibb lettuce, and chili soy — make for the perfect starter or bar snack. Chef’s Jerk Chicken with pan-fried cabbage and 1682 hot sauce underscores the new culinary direction at Square 1682 (Jerk Chicken is also available as a sandwich on Square 1682’s new lunch menu). Corn & Buttermilk Bisque with marinated kernels and chive oil warms the soul as temperatures start to drop. While Chef’s freshly baked Warm Cornbread with house-churned butter, honey and sorghum is the perfect accompaniment. Pork Shank Griot offers a hint of Chef’s Caribbean roots with Haitian pikliz, whipped parsnips, and orange zest.

 Three house-made kinds of pasta include Rigatoni with foraged vegetables, basil pesto, and pecorino; Scampi Spaghettini Alla chitarra with lemon, garlic, butter, herbs, and chili flakes; Bone Marrow Raviolo with jerk oxtail ragout, farmer’s cheese, and fine herbs.

Additionally, Square 1682’s front-of-the-house has new leadership in General Manager Seth Kligerman, formerly at Pittsburgh’s The Commoner and Vermont’s The Copper Grouse at Kimpton’s Taconic Hotel.

“I’m looking forward to continuing to work to amp service and create a fun and energetic environment that complements Chef Mack’s upbeat and delicious cuisine. We’re also focusing on our beverage service and challenging ourselves to take everything up a notch,” Kligerman said.

Guests at Square 1682 can also look forward to an all new cocktail menu this fall. Additionally, dessert takes a step up with a luscious Chocolate Cake with ganache, torched fluff and graham cracker crumble, house-made Water Ice & Soft Pretzel Knots, and Peach Cobbler. All ice creams and water ice flavors are made on site.

Square 1682 also offers one of the city’s best options for Happy Hour, M-F from 5-7pm, $5 wines, $3 beer and a $7 craft cocktail. Happy Hour patrons enjoy abridged versions of Chef Horebe’s dishes for just $5.

 


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