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The Pickled Heron, which Todd Braley and Daniela D'Ambrosio are working on at 2218 Frankford Avenue in Fishtown, will be open "before the summer." (They're listed as a participants in Fishtown's first-ever Restaurant Week, scheduled for April 25-30, so we hope they're ready to go by then.)
The chef couple met working under current Fork boss Terence Feury during his time at the Ritz-Carlton. Braley worked at Bliss and was opening chef at NoLibs' Copper Bistro; D'Ambrosio has cooked in restaurants in South Carolina and Las Vegas. They're going with a rustic French bistro feel in both décor and menu for the 50-seater, which'll be anchored by bread and charcuterie crafted in-house. Buxco native D'Ambrosio (no relation to Meal Ticket's Felicia) says the bistro menu will be very seasonal and fresh-focused; they'll be working with Greensgrow and other local farms to source their ingredients. They'll open as a BYO to start, with eventual plans for a liquor license; dinner will be served Tuesday through Sunday, with weekend brunch, too.
The name? It's been "kicking around for a couple of years now," says D'Ambrosio. It first came to the fore when the couple was discussing funny restaurant names while dancing at a friend's wedding. "It really works with our logo, the heron drinking out of the wine glass," she adds. Agreed.
A peek at a few proposed menu items after the jump.
- Housemade Charcuterie plate: duck prosciutto, country pate, duck rillettes, quince jam
- Tomato Tart Tatin: arugula, pine nuts, aged balsamic
- Steak Frites: onion jam, pommery sauce
- Beer-Braised Lamb Ribs: pomegranate molasses glaze, panisse, mustard greens
- Sweet Potato Gnocchi: goat cheese, mache, hazelnuts, berre noisette
- Pan-Seared Skate Wing: roasted beets, gala apples, ice wine vinegar
Wow, thanks for the heads up CP! Looking forward to this new place. Things sure are picking up over here! xo Noëlle
[...] D’Ambrosio and Todd Braley originally planned on opening French bistro Pickled Heron (2218 Frankford Ave.) before the summer, but â you know how it is â hit some snags. Now, [...]
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