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Where'd we eat a whole seared Cape May fluke?
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Where'd we eat a whole seared Cape May fluke?
Filed Under: Where'd We Eat?
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| Photo l Felicia D'Ambrosio |
This fish came dressed in a heap of saut�ed spinach and crispy artichoke hearts, and was so good we left nothing behind but a Garfield-style cartoon skeleton.
Wee hint: Not a BYOB; not new.
Fork
Okay: It's in Old City, and just got a new and super well-regarded chef.
Went from too hard to too easy! Yes, Atrios, you are correct. Terence Feury is tearing it up at Fork, from the smoked beef tongue and duck prosciutto on the charcuterie plate, to the fabulously oily cheeks in my whole fluke. This restaurant is Feury-ous!
That really is more of a Heathcliff style fish skeleton.
cjmemay, You're absolutely correct. I could never keep my cartoon cats straight.
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