178915 Wed May 15 22:08:39 -0700 2002 5 15 Pennsylvania 0 962330 I read all the previous posts with suspicion thinking food never gets that good. I have to say I was truly impressed. I have never had food like this anywhere, flavours were super balanced and focused. That corn souffle thing looks so simple but is unbelievable. We had a slowly roasted piece of king salmon in a toasted barley broth. The fish was topped with a poached egg which seems easy enough except that when you broke the egg open, it was hollandaise sauce instead of an egg yolk....amazing ! When we made our reservation, we said we wanted something lemony for dessert. We ended up with a Chilled lemon parfait topped with gingered pineapple compote and lemon verbena syrup. This guy is going to be the best thing that ever happened to philly's dining scene.......superstar cooking. Wed May 15 22:08:39 -0700 2002 0 meredith 1 962331 How do you get a reservation there ? Wed May 15 22:09:34 -0700 2002 962330 0 jacktrip 2 962332 I got the e mail through a friend who had been, direct you questions to studiokitchen424@aol, they send you back all the info you need or cal 215 662 5307 Wed May 15 22:20:39 -0700 2002 962331 0 meredith 1 962338 It is truly unbelievable isn't it. We are going for the third time and everything so far has been extraordinary. Its a bargain at $50 per. His restaurant rates to be wonderful but I suspect it will be much more expensive. Unfortunately, he will be closing the studio when he opens the restaurant in the fall. Thu May 16 08:45:02 -0700 2002 962330 0 Jo 2 962369 Do you know when he's going close the studio? I've been dying to try it. Thu May 16 20:52:07 -0700 2002 962338 0 SG 3 962371 Sometime in the fall. Thu May 16 21:24:21 -0700 2002 962369 0 Jo