PICKLED HERON 2218 Frankford Ave (215) 634–5666
Don't Miss: Dessert, scallops Skip: The bass
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An unassuming Fishtown treat, Picked Heron is the brainchild of couple Todd Braley and Daniela Ambrosio, who literally built the place up from the ground. Mustard yellow walls display local artists’ work and immediately create a warm and comfortable atmosphere. Each month customers can expect something different: every First Friday, a new artist gets the opportunity to try a hand at the display.
Rotation is a dominant theme on the menu as well. The menu is constantly adjusted and re–printed based on what’s in season, working off French inspiration. Our appetizer consisted of handmade bread and butter along with the daily charcuterie, which included duck sausage, headcheese — a terrine (meat jelly) made from the flesh of an animal's head — and various pates priced at about $12. Though not for the faint of stomach, each were very tasty, especially paired with the mustard the restaurant serves on the side.
Next, we enjoyed sea scallops ($24), which were served with sunchoke puree, fava beans and a creative sweet potato chip garnish. The scallops were cooked to perfection — tender and sweet — and the puree and beans complemented them well. We want more!
Then came pan–seared bass ($24) with baby carrots and artichoke barigoule. Once again, the fish was cooked flawlessly, and the artichoke barigoule (artichokes braised and seasoned in a mix of wine and water) left a nice broth to enjoy. Where flavor lacked, the quality of the fish made up for it.
Crispy duck breast ($22) was the final main course, served with rhubarb–stuffed gnocchi and baby arugula. The duck, sliced thick, was tender and maintained a rich flavor. Bitter rhubarb provided an interesting accent to the gnocchi’s dumpling–like consistency.
No doubt about it — the dessert was our favorite. We split the chocolate marquise ($6) topped with a meringue, and the lemon cake ($6), which was baked with thyme. The lemon cake — a small, individual cake — was rich and moist, and the thyme gave it a unique flavor that we couldn’t resist.
Fun and fresh, the Pickled Heron was a lovely experience made better by high quality food. Braley and Ambrosio have much to be proud of.
