After seeing a photo of Crow and the Pitcher’s decadent funnel cake French toast on Instagram, we were excited to finally try out one of Philly’s more recent additions to the food scene. The Rittenhouse eatery met us with a cozy atmosphere and a charming rustic decor. As we browsed the menu, it became clear that Crow and the Pitcher prides itself on its creative and extensive drink options. The bar scene was already hopping by 5:30 pm on a Friday. The young eclectic crowd enjoying their drinks added to the restaurant's welcoming environment.
After bitching over the lack of a complimentary breadbasket, we ordered several appetizers. We started with a roasted garlic soup—poured table-side by our waitress over a thin slice of crispy prosciutto ($7). The soup was pleasantly creamy, but also a tad too rich for such a generous portion. The sunken prosciutto was the star of the dish, but we had to fish it out because there was no way we were finishing all that soup.
Next, we sampled the white bean dip ($7), which was served with torn pieces of toasted pita, an assortment of olives and small cucumber slices. The dip had a pleasant consistency but a forgettable flavor. Suffice it to say, #byefelicia.
After a very loooong wait, we received our entrees: the Bordelaise burger with herbed fries ($15), pan seared scallops with mixed vegetables ($23) and a NY strip steak with brussels sprouts and mac n’ cheese ($24). The burger was the highlight and its toppings—cheddar cheese, caramelized onions, forest mushrooms, and sauce Bordelaise—are unique to Crow and the Pitcher. The overcooked steak and its lukewarm temperature overshadowed the satisfying flavor and savory sauce. The mac n’ cheese, while visually appealing, was also a disappointment. Its bland flavor and runny consistency contrasted with our expectations of this classic comfort food. The brussels sprouts could have been on Highbrow’s Meh List. Although perfectly cooked, the scallops looked and tasted like they had just been fished from the ocean. The delicious mixed vegetables in a creamy polenta weren’t enough to save the salty sea creatures.
We next indulged in a cheese course, hoping for a turnaround. One of Crow and the Pitcher’s special attributes is in its in–house cheesemonger. Earlier in the meal, this friendly fellow surprised us with a goat and cow cheese from Piedmont, Italy paired with a sweet blackberry shrub on crisp slices of baguette. We knew that Crow and Pitcher was famous for its specialty cheese selection, and after our quick sampling, it was clear how much effort the kitchen puts into this course. The cheesemonger was our saving grace; he once again prepared us three more delicious cheeses and spreads ($17). Crow and the Pitcher ages some of their cheeses in house, and the cheesemonger will thoroughly (and humorously) explain the selection of cheeses, their origins and their aging processes. If you didn’t know that cheese could be sexy, ask him how Roquefort was discovered.
Stuffed from our previous courses, we decided to order only one of the three desserts on the menu. We chose the cinnamon and sugar beignets, presented with a small smear of blackberry shrub ($10). We regretted this decision immediately. The small portion of blackberry shrub couldn’t salvage the hard, bland balls masquerading as donuts.
Although the food didn’t blow us away, Crow and the Pitcher excels as a bar. What makes them stand out is their attention to fostering a unique bar culture in a food–obsessed city. With live music on Sundays, late kitchen hours on Fridays and Saturdays, and a playful drink selection, Crow and the Pitcher is great place to meet and socialize before or after dinner.
