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Vernick Food & Drink coming next month
Mark down mid-April for the likely debut of Vernick Food & Drink (2031 Walnut St.), the straight-shootin' name of the restaurant from Greg Vernick, fresh to Philly after years working for Jean-Georges and more recently as chef at NYC's Tocqueville.
Vernick Food & Drink coming next month
Mark down mid-April for the likely debut of Vernick Food & Drink (2031 Walnut St.), the straight-shootin' name of the restaurant from Greg Vernick, fresh to Philly after years working for Jean-Georges Vongerichten and more recently as chef at NYC's Tocqueville. The South Jersey native has long planned to relocate to the area with his wife Julie to be closer to family, arriving here last year and putting in work at Talula's Garden while his own space came into focus.
"Ultimately, the food is radically simple," says Vernick, a seasoned traveler who's opened Jean-Georges properties everywhere from Qatar to Tokyo, of his own imprint. He won't gravitate toward a particular discipline so much as reinterpret his international experiences for a local audience. "You have to separate yourself and your personal skills from the matter and focus on what people really want to eat." That translates to vegetable- and raw-driven selections, plates both small and large and a section of shareable mains (whole market fish, Amish chicken, bone-in strip loin) roasted off in a Woodstone oven and served with herb vinaigrette and charred lettuces.
Ryan Mulholland, a longtime friend of Vernick's from their Boston U. days, has relocated to Philly from Beantown's Eastern Standard to oversee front-of-house and beverage at VF&D. He's working on crafty beer and cocktail lists and a wine selection that'll span 40 bottles and 12 glasses. Peek below for some teases of dishes that might appear on Vernick's opening menu.
- Charred Spinach and Leek Toast
- Beef Tartare with gaufrettes
- Marinated Artichokes and Ramps
- Ocean Trout with crispy skin and chili
- Market Lettuces with seasonal vegetables, seeds and citrus vinaigrette
- House-made Mozzarella with rhubarb jam and sea salt
- Steamed Mussels with cherry tomatoes in a basil broth
- Potato Ravioli with lamb ragu and English peas
- Braised Beef Cheek with fava beans, celery and a herb salad
- Hand-Cut Buckwheat Pasta with broccoli rabe, spring garlic and lemon
- Pork Blade Steak with onion marmalade, cherries and mustard
- barstool scientist
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