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Oops! Earlier this afternoon, we inadvertently published our working notes for today’s lunch post. Here’s what we meant to say:

Last night we were prowling Philadelphia for good food and drink. We had a very tony guide in food writer extraordinaire Rick Nichols. We ended up having dinner at Fork which was just wonderful. But first we stopped at Vernick for cocktails and nibbles. Rick took us back to the kitchen to meet Chef-owner Greg Vernick. All food people are generous, and true to form, he offered us a little plate of roasted Brussels sprouts just out of his wood-burning oven. Drizzled with olive oil and sprinkled with sea salt, it couldn’t have been simpler or more delicious. Inspired, we pan-roasted marble-size Brussels sprouts in good olive oil with red pepper flakes and tossed them with torcetti pasta and some preserved lemon for lunch today.


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