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Cerise

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  • arepo Oct 8, 2013 10:11 AM
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Six of us dined at the new Cerise in Bryn Mawr and gave it our stamp of approval despite the fact that they have only really been open for less than 2 weeks.
Servers perhaps need a bit of educating on what things "French" are but the servers were very nice and trying hard.
The noise level (as in so very many new venues these days) is deafening after 6:30. I believe they mentioned that they are planning to do something about it quickly.
They also plan to soften those hard benches on the banquettes with cushions.
It can only go up from here because the chef is a good one. The food was pronounced delicious by everyone in the group.

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  1. What did you eat? What was most memorable?

    1. "Servers perhaps need a bit of educating on what things "French" are"

      Could you elaborate? Details, please!

      2 Replies
      1. re: mookleknuck

        I almost hesitate to say anything because the place is so new and they deserve a wee bit of time to iron out the kinks. Things like pronouncing French names, etc. will likely be a learned experience.
        Here is the menu. http://restaurantcerise.com/#/page_Mo...
        It is a prix fixe with 1 choice in 4 categories.
        I had the Red Pepper Soup (a specialty at Thanksgiving in our house) and it passed muster comfortably. In fact, it was out of this world.
        All but one had the Macaroni and cheese which was downright decadent.
        The one putanesca dish was pronounced delicious.
        I had a perfect and tender, which is tough to do, Hangar steak rare.
        One had the Onion Tart and loved it and some had the Trout.
        All were pleased with their choices.
        I wish they had only 3 choices instead of the 4 (dessert) in the prix fixe. They do offer 3 on 2 off nights.
        All this and a BYOB as well!

        1. re: arepo

          Thanks, arepo. Agree that new restaurants have kinks and it's nice that they offer a 3-dish prix fixe on Wednesdays and Sundays. Dishes sound promising, especially that red pepper soup.

      2. Likely the first use of the term "SQUISHIER" ever in a Craig LaBan review:

        http://www.philly.com/philly/food/201...

        ...1 Bell for Cerise

        1 Reply
        1. re: PhillyBestBYOB

          Huh. I've been there a few times and thought it was more of a 2-beller. Unfortunately, it doesn't get much better than that on that part of the main line.