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Citron and Rose...Any reports?

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DaisyM Nov 15, 2012 03:36 AM

Has anyone been there yet?

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    cwdonald RE: DaisyM Nov 15, 2012 06:20 AM

    I have not been. I was very surprised they are closed for both Friday and Saturday nights. According to my Orthodox friends there are many Kosher restaurants that are open at least part of the time on Saturdays (after sun down).

    6 Replies
    1. re: cwdonald
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      barryg RE: cwdonald Nov 15, 2012 06:27 AM

      There are but the problem is that you can't prep during sunlight on Saturday, making things difficult for a high-end restaurant. Even if they prep after sundown, they probably can't do enough covers to cover the cost of opening. Restaurants open Saturday nights are often fast food or only a step above, or use ingredients frozen or prepared a couple days in advance. They also may have less strict supervision -- C&R is under the strictest supervision in the area.

      1. re: cwdonald
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        DaisyM RE: cwdonald Nov 15, 2012 06:34 AM

        I think it is pretty typical for kosher restaurants to be closed on Saturday night. However, in Israel I seem to remember going out late on Saturday nights, even though Sunday is a work day.

        1. re: DaisyM
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          cwdonald RE: DaisyM Nov 15, 2012 06:41 AM

          As a gentile, I certainly cannot comment on what constitutes kosher or not. I am more interested in the economics of being open five days a week, with the two day that the restaurant is closed being the days with the highest number of people eating out. I can only hope that there are enough people in the greater Philadelphia area that will support this restaurant that it will thrive.

          FWIW here is an interesting discussion from the NY Times around the same subject of what constitutes kosher. I think that Barry G's point about supervision of course is the ultimate answer to the question...

          http://dinersjournal.blogs.nytimes.co...

          1. re: cwdonald
            Delucacheesemonger RE: cwdonald Nov 20, 2012 11:26 AM

            Worrying about the economics of staying closed two days a week ?
            Come to Paris, most restaurants are closed weekends or at least one day of it.
            My five fav restos here are closed Sat/Sun, go figure.

            1. re: Delucacheesemonger
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              cwdonald RE: Delucacheesemonger Nov 20, 2012 03:34 PM

              Deluca.. your point is well taken with the following caveat. Many/post Parisian restaurants are closed at least on Sundays if not both days on weekends. So its the norm. My issue is that this restaurant is closed on the days when there are the highest number of people eating out. Therefore they are bucking the trend. They will need to be able to draw extra people on Thursdays and Sundays to be able to compensate for sold out restaurants on Fridays and Saturdays. Hopefully given its location, and the quality of the food will draw people in, even if they cannot eat there on Fridays or Saturdays.

              1. re: cwdonald
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                barryg RE: cwdonald Nov 20, 2012 05:18 PM

                I think they are also banking on catering business.

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        Strocophate RE: DaisyM Nov 20, 2012 09:21 AM

        We went Sunday night. The place is lovely - clean lines, nice lighting, and a very comfortable atmosphere. The service was impeccable - water glasses immediately refilled, an attentive but not obtrusive server, and both the owner and manager were going around asking how everything was and clearly eager to hear feedback.

        I had a Lower East Side cocktail: gin, cucumber, and dill, which was very cold and delicious.

        Now to the food. The bread basket consisted of small house-made challah and rye rolls, accompanied by onion and garlic-flavored schmalz (which was amazing, and you just have to forget about your arteries while you eat it.) I do not have enough superlatives to do justice to how this tasted, especially on the rye (which is my favorite kind of bread).

        The same was true of the dessert. We shared the chocolate babka with hazelnut ice cream (made with soy milk). The babka was full of flavor but light (most babkas are dense, and I liked this much better) and the ice cream was the perfect pairing. I told the manager that if they opened a bakery I would be there every week.

        The rest of the meal was pretty good, but didn't live up to the above. To start my husband had the chopped liver with sour cherry, chocolate, and pumpernickel. The liver arrived as little lollipops coated with a cherry glaze. I don't know where the pumpernickel was: if there was supposed to be bread on the plate it wasn't there, but my husband didn't care as he used the challah rolls as an accompaniment. He said it was ok, and the plate was inventive, but somehow it didn't all hang together.

        I had the escabeche, which is a modern take on pickled herring. It was paired with cucumber salad and "potato gaufrettes" which were thin-cut waffle chips. The fish and cucumber were very fresh and tasty, but the chips were overly salty.

        For the main course my husband had the crispy salmon with eggplant, cucumber, and chanterelles, which was a nicely-cooked piece of fish and a well-presented dish, but nothing really spectacular (or worth $25). I had the Sholet: smoked duck confit, kishke, and flageolot beans. This is not your grandmother's cholent. Each ingredient tasted just fine, but the flavors didn't meld together at all, and it was on the dry side. It needs to be more of an actual stew, or at least have more sauce on it.

        All in all, though, we had a very pleasant meal. I don't know if a restaurant with prices like this that's not open on Friday or Saturday night can make it here, but it's certainly a nice addition to the area. It would be great if they were open for lunch - I would definitely go back, if only for the rolls and schmalz!

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