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Citron & Rose (or is it Rose & Citron?) opening in suburban Philadelphia?

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Does anyone have new info on the opening of this restaurant?

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  1. Opening Nov 7. They are taking reservations now. Supervision is Community Kashrus.

    Article from Michael Klein: http://www.philly.com/philly/blogs/th...

    "Sample dishes: Chopped Liver with sour cherry, chocolate and pumpernickel; Mushroom Knish with smoked kasha, tsimmes and carrot-mustard; Salmon Gravlax with everything bagel spice, walnuts, radish and smoked bagel; Baked Whole Fish en papillote, parsley potatoes, sweet peppers and riesling; Roast Chicken, featuring honey-paprika glaze, schmaltzy potatoes and baby arugula; and Pecan Praline Challah French Toast with non-dairy coffee ice cream, fried pecans and maple syrup."
    Full menu here: http://media.philly.com/documents/Cit... (PDF file)

    4 Replies
    1. re: barryg

      Opened last night... hope to hear some reports soon.

      1. re: barryg

        Dont hold your breath waiting to hear from me:( The menue does nothing for me:(

          1. re: barryg

            The menue looks intersting but there are so mny thongs I wont eat on it. I hate going to a place and liking or being able to eat one or two things on the menue. I wish them well, but it wont be because I am there:(

    2. I don't live in the area, so it's no problem that the menu does nothing for me. "New Jewish cooking" is still Jewish cooking, and I have no nostalgia for it. And then there's the ubiquitous steak, hardly fine dining, though no doubt can be tasty (steak is one of my favorites, but I don't need to go to a restaurant to enjoy it, and it's cheaper at home). A new take on an old theme is an overdone, and usually poorly executed, strategy for a new restaurant. I wish them well, and hope I am not seeing the forest for the trees.

      6 Replies
      1. re: ganeden

        Wow if this is the response of many members of the Jewish/frum community this restaurant is in trouble. Philly does not have an upscale Ashkanazi restaurant so that may work in its favor. Philly also currently lacks a true upscale Kosher restaurant, and the location is a moneyed area, so that is a another unique characteristic locally.

        Execution is not an issue however as the team behind this restaurant has several other highly successful restaurants, including Zahav (not kosher) which is generally considered one of the best restaurants in the city and has garnered a lot of national praise, and the chef is the recipient of a James Beard award. Since the chef is well known locally the restaurant is attracting a lot of attention from the mainstream public. The odds are that this will be a great restaurant, not just a great kosher restaurant. That of course is not sufficient for financial success.

        I do admit I was hoping for a slightly more exotic menu. When Zahav first opened, it was mostly upscale variations of typical Israeli cuisine but has since evolved into a much more varied menu, so the same may happen here if they get some traction. Zahav also has exceptional service, especially given its price range.

        1. re: barryg

          Barry I dont care how they serve it _ i do NOT eat chopped liver EVER! I hope this place does well, but the food just does not fit my personal needs or desires.

          1. re: barryg

            Barry, I live not too far from Tierra Sur, I am friends with Todd , the exec chef, yet I have never gone to the restaurant as a paying consumer. I go to restaurants to eat cuisine I cannot or don't make at home, not typically to get a better version of what I can get at home (and all too typically, what is touted as a better version is not, although in Todd's case, it typically is, and he also makes some things I cannot or will not at home). But I am not a typical consumer of kosher restaurant food. I think that the restaurant might end up doing quite well, because most Jews want to eat that which is familiar, and what is on the menu is definitely familiar territory. But for me, it sounds pretty boring.

            1. re: ganeden

              Hopefully they at least build up a good enough reputation to get the catering division humming -- which is where the real money is, anyway.

            2. re: barryg

              The menu looks "safe", which is probably what they need to succeed. It's not an exotic menu that will wow the chowhounds out there like Pardes. But it's a very familiar menu for the target audience. If people on the mainline want to go out for a nice dinner, they can go here and know everyone in the family will find something they will eat. The menu itself might not be a draw, but in Philadelphia having a nice kosher restaurant is a draw in and of itself. But with the notable exception of a couple people here, the menu will not scare people away.

              1. re: avitrek

                As I said, I hope that like Zahav, the menu will become more adventurous once the restaurant gets traction.

          2. To all: Good thing I wasn't influenced by some of the comments here. Went last night: loved it. Observant foodie daughter
            was delighted.

            Menu could be more varied, which I hope it will be in the future,
            but everything we ordered was top notch.

            What truly stood out was the service. As polished and gracious
            as you are going to find anywhere in the Philadelphia area.

            I did not experience the menu as a new take on an old theme, but
            in any case, the execution was spot on. Amuse buche tasted
            like more, but what are you going to do: thin slices of a homemade salami with a dijon that hit the spot with all at the table,
            even my husband, which surprised me, as he could be described as a picky eater.

            For us, it was a special event, and it hit the mark for our daughter
            and son-in-law. We were relaxed, and enjoyed the evening throughly. What more can you ask for?

            Nice crowd; a lot of young people: shidduch date perhaps?

            Look for my review on this Board, and the Philadephia CH Board.

            1. To Pretty Poodle: A suggestion for you to consider? I've done this at other restaurants, and I think it could solve your menu issues with C&R.

              Call to make a rez a week ahead of time, but mention your wish
              to have them put a 'special' that includes (fill in the blank for a fave ingredient of yours) on the menu that evening, and that you would love to be their guinea pig and give them feed back.

              Could be WIN WIN WIN all around. YOur husband will be pleased as well.

              In fact, I have one Chinese Restaurant (not Kosher) in NE PHilly
              where I do this all the time, and they are most accomodating.

              1 Reply
              1. re: Bashful3

                Just be clear when you say that so they don't think you want a Guinea Pig special! :-)