Chef Marc Plesis of XIX Nineteen seems to know a thing or two about how to use the fresh produce of the autumn harvest. As soon as this upscale lounge, located on the 19th floor of the Park Hyatt Hotel, debuted its new fall menu, it really started to pick up and in no time its number of reservations doubled.
The new menu is perfect for diners searching for a cozy, comforting meal. Among the starters, the Grilled Baby Spanish Octopus, served with olive oil potatoes, black olives, aji Amarillo and smoked paprika aioli has been a popular choice. Popular entrees include the Spice Crusted Monkfish, which is served with ras el hanout, sweet potato, red wine cabbage and golden raisin relish; and the Millibrook Farm Venison, served with South Australia parsley root puree, curry apples, brussel sprout leaves and pomegranate–port sauce. Some other dishes on the new menu are Rabbit Bolognese and Sweetbread Saltimbocca.
XIX Nineteen 200 S. Broad St. (215) 790 –1919
