Accolades

  • Best Chef: Mid-Atlantic
    James Beard Foundation
  • 4-bell Review (Superior)
    Philadelphia Inquirer
  • Chef of the Year
    MaƮtres Cuisiniers de France

My Restaurants

Where I Eat

Behind the Scenes

Spaghetti bolognese
"Peter McAndrews always cooks his pasta al dente at his Northern Liberties trattoria. There's smoked pancetta in this meat sauce, and just the right amount of garlic."
Foie gras ravioli
"I love foie gras, and in this dish Pierre Calmels cooks the liver just right to keep the foie gras succulent. Classic sauce Perigourdine, made with Madeira and truffles, is a wonderful touch."
Chef Georges Perrier reviews  at post.venue.name
Snapper turtle soup
"This soup (a Philadelphia classic) has the right texture without being too thick, a common problem with snapper soup. I think it's the best bowl in town, and I add just a little sherry to bring all the flavors out."
Chef Georges Perrier reviews  at post.venue.name
Wood grilled octopus
"Accented with potato, cured lemon and chive, I love this octopus at Osteria because it has just the right texture: not too chewy or rubbery, but just right and done to perfection on the grill."
Chef Georges Perrier reviews  at post.venue.name
Sweetbreads
"The textures are so important to this dish from BYOB Fond. The crunchiness of fennel, the crispiness of the sweetbreads and the creaminess of the tarragon aioli... they all blend so well."