La Peg at FringeArts New Menu and Concept

FringeArts New Menu and Concept

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Knock-out riverfront restaurant La Peg at FringeArts is proud to debut an approachable new menu of contemporary American fare.  Drawing from his childhood and upbringing, Chef Peter Woolsey evolved the menu into an ideal selection of familiar-yet-elevated dishes to satisfy the appetites of the diverse diners and theater-goers who visit the restaurant.

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La Peg at FringeArts effortlessly combines dinner and performing arts, and hosts monthly cabarets and other events, creating a thrilling setting that integrates the city’s newly revitalized waterfront into the thriving Old City cultural and dining scene.

  • The restaurant’s new direction is a personal one for Chef Woolsey, bringing comforting, familiar dishes to the table without compromising his mastery of French techniques, and smartly accommodating the broad spectrum of visitors to FringeArts.
    • Growing up in Philadelphia, most of the cooking in his house was done by his Wisconsin-raised father, who served up classic Americana, including what Chef Woolsey still calls the best pies he’s ever had; on weekends, his mother’s Jewish parents visited from New York, bringing a goody bag from famed Russ & Daughters, and the family summered on the coast of Maine, indulging in coastal fare.
    • After a stint in New York himself, Chef Woolsey moved to Paris, where he studied French cooking, then returned to Philadelphia to open popular French restaurant Bistrot La Minette; the new menu at La Peg is a playful celebration of all of the culinary experiences that have shaped him.
  • The menu features appetizers and entrees that reflect the culinary present of Philadelphia: American comfort food done right, ideal for a full, multi-course meal or a snack at the bar before or after a performance.
    • Soups and Salads include:
      • New England Clam Chowder from the coast of Maine: with creamy clam broth, bacon, potatoes, cherrystone clams and parsley oil
      • Waldorf Salad from his days cooking at New York’s Waldorf Astoria: gala apple with celery root, walnuts and black truffle-crème fraîche dressing
    • Appetizers include:
      • Salmon Gravlax Plate influenced by those Russ & Daughters goodies: served with farmer’s cheese, toasted pumpernickel, tomato, red onion, cucumber, capers and lemon
      • Stuffed Mushrooms with goat cheese and morel mushroom stuffing and tomato coulis
    • Entrees include:
      • Yankee Pot Roast, beef rib with roasted Brussels sprouts, carrots and red bliss potatoes
      • Chicken Pot Pie, a dish that Chef Woolsey simply describes as “the classic,” available in limited supply nightly
      • Lamb Rack, his grandfather’s go-to order any time the family dined out: a whole rack with roasted carrots, mashed potatoes, natural jus and mint jelly
    • A Cheese section, Raw Bar offerings and homey Sides round out the comforting menu
  • La Peg at FringeArts is a beautiful shared space between a bright young chef and the city’s boldest performing arts presenter.
    • Located on the banks of the Delaware River, La Peg at FringeArts features soaring views of the iconic Ben Franklin Bridge in an industrial-chic dining room that opens out onto the water in the summer months to include an expansive outdoor beer garden.
    • FringeArts is Philadelphia’s home for contemporary performance, presenting progressive art that stretches the imagination and boldly defies expectation; La Peg at FringeArts includes a 30’-by-30’ soundproof wall that can open to reveal the performance space, and in addition to collaborative, shared-space performances, such as their third-Friday Get Pegged Cabaret, it is an ideal stop before or after a show.
    • A massive black-and-white photo of the building’s past incarnation, as a pumphouse, is the backdrop for the bar, and tanks and other functional elements have been retained as decorative features in the bi-level dining space.
    • The dining room features exposed brick and chain-link hanging light fixtures, with large-format maps of the city plan; outside, the beer garden features a bar constructed from a reclaimed shipping container in keeping with the restaurant’s upcycled look and feel.

About La Peg at FringeArts…Located in the modern-industrial FringeArts building across from the Race Street Pier, La Peg at FringeArts is a contemporary American bar and restaurant serving refined versions of comfort food classics in a dazzling setting that expands the city’s historic Old City district to include the banks of the Delaware River.  The dynamic space is a fitting backdrop for Chef Woolsey’s familiar-yet-elevated fare, marrying classic dishes with his mastery of French technique.  The restaurant frequently hosts live performances in cooperation with FringeArts, working closely with President Nick Stuccio, ranging from bands to pop-up performances to cabarets; brunch is available on weekends, and a bar and late-night menu offers a wealth of dining options to suit everything from a casual visit to a full, multi-course meal.  They are also proud to host private parties of all sizes.

 

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