Petruce Et Al
Philadelphia has a growing community of innovative, modern American cuisine restaurants, one of which is Petruce Et Al. Having only been open for a little more than a year, this small, rustic joint has already been making a name for itself with its engaging but unpretentious takes on American classics. With its intimate setting, open kitchen, minimal decor, and locally sourced ingredients, this newcomer reminded me of Vernick Food & Drink, one of the top restaurants in Philadelphia. It was a unique combination of cabin warmth and modern chic.
Everything on the menu sounded hearty and enticing, but decisions must be made and so we settled with the chicken liver mousse for starters. Please note that this was not your grandmother's chicken liver mousse. Probably my favorite of the night, this dish was unbelievably creamy and rich, without a hint of the bitterness that chicken liver usually comes with. The perfectly buttery texture paired nicely with the thick-cut smoked sourdough bread that was toasted until crisp. What truly made the mousse though was the subtle sweetness from the cranberry and the slight kick from the mustard seeds sprinkled on top. The portion was also very generous and we got a free second serving of sourdough to finish off the mousse.
For the medium dish we went with the grilled octopus with avocado, pistachio, salsa verde, and quinoa. Charred on the outside and tender on the inside, the octopus was grilled perfectly, while the avocado chunks provided the right amount of creaminess. Both the pistachio and quinoa gave the dish a nice texture and crunch, and the salsa verde provided some acidity to make the dish a bit more refreshing.
The large plate was pork shoulder, which may sound like an American farm staple, except this shoulder was prepared by first being shredded like pulled pork, then packed like a meatloaf, and finally cut and seared. As a result, the outside is crisp like a seared filet, but the inside was soft with strings of muscle fiber. It was a new, refined take on barbecue pulled pork that was accompanied on a bed of farro, gaving the dish an even heartier feel.
Eating at Petruce Et Al, I felt like I was dining on a farm that had been transplanted from the Berkshire Mountains to the center of Rittenhouse. With its fireside charm and refreshing urban perspective, it is a newcomer to be reckoned with.
Everything on the menu sounded hearty and enticing, but decisions must be made and so we settled with the chicken liver mousse for starters. Please note that this was not your grandmother's chicken liver mousse. Probably my favorite of the night, this dish was unbelievably creamy and rich, without a hint of the bitterness that chicken liver usually comes with. The perfectly buttery texture paired nicely with the thick-cut smoked sourdough bread that was toasted until crisp. What truly made the mousse though was the subtle sweetness from the cranberry and the slight kick from the mustard seeds sprinkled on top. The portion was also very generous and we got a free second serving of sourdough to finish off the mousse.
For the medium dish we went with the grilled octopus with avocado, pistachio, salsa verde, and quinoa. Charred on the outside and tender on the inside, the octopus was grilled perfectly, while the avocado chunks provided the right amount of creaminess. Both the pistachio and quinoa gave the dish a nice texture and crunch, and the salsa verde provided some acidity to make the dish a bit more refreshing.
The large plate was pork shoulder, which may sound like an American farm staple, except this shoulder was prepared by first being shredded like pulled pork, then packed like a meatloaf, and finally cut and seared. As a result, the outside is crisp like a seared filet, but the inside was soft with strings of muscle fiber. It was a new, refined take on barbecue pulled pork that was accompanied on a bed of farro, gaving the dish an even heartier feel.
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