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Derek Davis offers $18 anniversary menu
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Derek Davis offers $18 anniversary menu
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| Vodka bar + bread pudding = happy |
When chef Derek Davis opened Sonoma eighteen years ago in Manayunk, the hilly 'hood didn't have much in the way of designer eats... or anything else.� Main Street was mostly shuttered businesses before Davis introduced locals to the joy of seasonal ingredients long before farm-to-table became de rigeur.
Sonoma, which changed concepts over thirteen years the way a teenager changes moods, was reincarnated five years ago as Derek's, serving new American small plates.� To celebrate his eighteen years on Main Street, Davis is now offering a spectacularly priced three-course menu for $18, with selected glasses of wine to match at $5.
Diners can choose from an array of Davis' greatest hits from his past Manayunk restaurants Sonoma, Arroyo Grill, Kansas City Prime and Carmella's. Small plates include sweet potato and sesame dumplings with sweet soy and cabbage; then taste the nineties with Sonoma's signature "piedini": chicken confit with caramelized onions, raspberry barbecue sauce, arugula and chevre all rolled in pizza dough.
The $18 prix-fixe runs seven nights a week, all summer long.� For those itching to relive their callow youth, scoot upstairs to the greenhouse, where the original vodka bar remains.� Stocking one of America's most extensive vodka collections and fixing drinks complete with fresh-squeezed juices, the vodka bar was the happening spot back in the day for the freshly-minted Manayunk brats.
Take a peek at the full special menu after the jump.
Derek's Restaurant, 4411 Main St., Manayunk, 215-483-9400, dereksrestaurant.com
Derek's 18th Anniversary $18 Rollback Menu
(3 courses for $18 per person, plus tax and gratuity)
Small plates (choice of)
steamed sweet potato and sesame seed dumplings
pan seared with sweet soy and cabbage leaf
crispy thin onion rings
lightly floured and flash fried
local-organic baby green salad
with pear tomatoes, diced cucumber and balsamic vinaigrette
"best of philly" caesar salad
hearts of romaine with handcut croutons and grated romano cheese
~
Large plates (choice of)
risotto primavera
arborio rice tossed with broccoli, peas, rapini, haricot verts, tomato,
red peppers, basil, parsley, butter and romano cheese
grilled turkey breast paillard
marinated with basil pesto and served with shoestring potatoes
and broccoli aglio olio
fettuccine alfredo
spinach noodles and local grass fed heavy cream
chicken and goat cheese piedini
chicken confit with caramelized onions, raspberry barbecue sauce,
arugula and chevre
all rolled in pizza dough, served with baby green salad. a sonoma classic!
grilled chicken breast and mashed potatoes
cardamom scented with fried shallot rings, balsamic glaze and italian greens
~
Dessert (choice of)
classic cr�me brulee
I was fortunate enough to work with sirio maccioni in the 80's
at the original le cirque. the original recipe was perfected here and we still do it exactly as the master intended
white chocolate bread pudding
this is a reprisal of the original kansas city prime recipe
served warm with white chocolate sauce and berries
chocolate trifle semifreddo parfait
layers of chocolate cake and berry laced cream
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