Marigold Kitchen reopening under new owners
Andrew Kochan and Tim Lanza will keep the multicourse tasting menus. And the savory "dipping dots."
Rob Halpern, who got great notices at Marigold Kitchen in West Philly during his five years, sold the joint over the summer and got married earlier this month to a nurse who had tasted his mac and cheese and vowed to marry the guy who made it.
Halpern did not go far to find the buyers: two of his righthand men, Andrew Kochan and Tim Lanza, young bucks in their mid-20s who met at culinary school. Halpern's executive chef, the Culinary Institute of America-trained Keith Krajewski, will remain.
Kochan and Lanza closed the BYOB for some renovations/new equipment, and will reopen to the public Sept. 25.
They're paring down Halpern's wild and wonderful approach to tasting menus, which sometimes exceeded 16 plates.
Kochan and Lanza will offer only 14. The tab: $90 a person.
Dishes include things like FLT (foie gras, lettuce and tomato), duck negima maki and a new twist on the "dipping dots" that the kitchen made famous.
Flavor: How about eggs Benedict.