Jeff Michaud

Accolades

  • Best Chef: Mid-Atlantic
    James Beard Foundation
  • 3-Bell Review
    Philadelphia Inquirer
  • Nominee for Best New Restaurant
    James Beard Foundation
  • Author
    Eating Italy: A Chef's Culinary Adventure
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

Where I Go Out

At My Venues

Porchetta tonnata
$$$, Full Bar, Italian, Spring Garden
"They serve thinly sliced ribbons of pork over tonnata, which is one of my favorite condiments to make and eat. It's essentially tuna sauce: tonnata is a mayo made by emulsifying cured and confit tuna with olive oil. Then add some crispy slices of celery and a salty bite of Parmigiano and I'm good to go."
Chicken liver rigatoni
$$$, Full Bar, Italian, Spring Garden
"Chicken livers, sweet cipollini onions, sage, and perfectly cooked rigatoni—what more could you ask for? It’s my favorite thing to eat at a bar and a great pairing for wine."