Although the word ‘modern’ is sometimes equated with a negative connotation, the venue creates a level of intimacy with all the ample space for seating, and during the dinner service the environment becomes even more inviting as the lights are dimmed.įloor to Ceiling Wine Another striking aspect that adds to the ambiance of the restaurant is the nearly floor to ceiling selections of wine which climbs with you to their second floor. The Bar at Del Frisco’s Grille Speaking of elevated experiences, the atmosphere of the restaurant is upscale and a little modern. Chef Womack described some of his favorite dishes from the menu, which includes Del’s Jumbo Lump Crab Cakes and the Cheesesteak Eggrolls, the latter was a dish that I was able to enjoy. And if you are looking for a recommendation of what to order from their menu, Exec. If I go to a restaurant and recommend something that elevated my experience, I want to know that anyone who visits the restaurant and orders what I recommended will have the same experience as I described. We are growing and so I like to open this up so we can maximize the eyes on perfection and make sure that even when I’m not here, everything is created with meticulous execution.”Ĭheesesteak Egg Rolls This is highly important, especially for someone who is a foodie like me. He loved the culinary arts so much that he changed his major, and after building his resume as a Chef for Corporate Openers and Bravo Group, Justin Womack joined Del Frisco’s Restaurant Group training with Del Frisco’s Grille at the Cherry Creek, Colorado and Westwood, Massachusetts locations before joining the newest Philadelphia location.Įxecutive Chef Justin Womack Executive Chef Womack never lost his zeal for teaching though-according to Womack, “I enjoy the training side. Guacamole If you are wondering where the Executive Chef Justin Womack gained his skills in the kitchen, he originally studied Early Childhood Education at Delaware Technical Community College but loved to cook so much that he decided to take an internship at a restaurant. As for the delicate tuna: it was complimented with freshly made guacamole with chives on top, and I could taste the wonderful balance of acids from the citrus blended within it. With that in mind you could see that each Ahi Tuna Taco had a freshly made taco shell, and once bit into they had a satisfying crunch. Which makes sense I was told by Executive Chef Womack that the kitchen staff makes everything from scratch, ensuring that each dish is meticulously prepared. These hand-held taco samples were outstanding. And in case you were wondering-these were small enough to hold, and large enough to eat in two sections.Īhi Tuna Tacos Another delectable dish that Executive Chef Justin Womack made for us at the new Del Frisco’s Grille was the Ahi Tuna Tacos. The beignet was made with artichokes and fontina cheese and presented on top of a sweet basil cream drizzle, which practically melted in my mouth with every bite. As for the taste, that was equally perfect. Surprisingly the center struck a balance between light and airy and densely flavorful to fill you. The outer layer was a thin crisp shell which was immediately met with an airy center. The Bar at Del Frisco’s Grille I was grateful to be invited to the event, knowing how exquisite that Del Frisco’s Restaurant Group’s venues and menus are emphasizing the importance of consistency and perfection was literally palpable in the texture and subsequent taste of the small bites that were offered.Īrtichoke Beignets A prime example of this perfection was the Artichoke Beignet that at the ceremony’s reception. With the help of Philadelphia’s own Sheila Hess, the ribbon was ceremoniously cut and then guests were invited to sample select hors d’oeuvres and beverages. On December 10 th, the esteemed Del Frisco’s Restaurant Group held a ribbon cutting ceremony for its newest location, Del Frisco’s Grille, in center city Philadelphia. From L to R: Jennifer Berger (Administrator), Justin Sullivan (Manager), Diego Christensen (Manager), Troy Smith (Regional Director), Justin Womack (Executive Chef), Leo Barbuto (General Manager), Sheila Hess (City Representative for the city of Philadelphia), Alex Jordan (Manager).
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