September Restaurant Week at XIX

Center City District’s September Restaurant Week is right around the corner!

XIX will offer special three-course $35 dinner and $20 lunch menus from September 13 – 25th. Lunch is served Monday – Saturday, 11:30am – 2:00pm and Dinner reservations are based on availability after 5:30pm. This year's lunch menu will include displays of seasonal salads, fresh bread, decadent desserts and a selection of creative entrees. The XIX Restaurant Week dinner menu is listed below.

Please call 215-790-1919 to make your reservations!

XIX Restaurant Week Dinner Menu
September 13-25
Spiced Onion Soup
onion broth, apples ,smoked chicken, three cheese brioche crouton
Salad Of Chioggia Beets
shaved aged goat cheese, persimmons, fennel, roasted pine nuts
Roasted Pork Belly Crackling
green apple – cabbage slaw, celeriac puree, grain mustard vinaigrette
Yellow Tail Sashimi
hearts of palm, red pepper, salsa verde, fresh coriander
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Artisan Tagliatelle
roasted squash, parsley root pesto, wild mushrooms, ricotta salata
Long Island Duck Breast
stone ground grits, log shiitakes, poached quail egg, black mission figs, fig jus
Wild Stripped Bass
yellow split pea dhal, wilted spinach, baby turnips, black cardamom honey
Cumin Rubbed Fat Iron Steak
herb roasted cipollini onions, romanesco, yukon gold potato puree, ale beer sauce
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Chevre Cheesecake
Warm Stewed Fall Fruits, Red Wine Reduction
Apple Three Ways
Spice Cake, Cider Sorbet, Granny Smith Foam
Key Lime Crème Brulee Tart
White Chocolate Shooter

Advice from Sommelier Richard Slutter

Well isn’t this exciting! For my first post I thought I’d address some questions about a subject most popular at XIX; Wine Pairings.

When you have a Wine List as large and diverse as XIX’s it is inevitable that the most prominent question I’m asked tableside is; what wine should I choose? Wine Pairing can be lots of fun, it can bring out new flavors in food, minimize others and make a great dish something really special. So here’s a few hints.

1) Know that your opinion does matter. If you’ve always liked Chardonnay, but never Sauvignon Blanc, don’t try to be a hero and choose the latter because someone told you to. Remember drinking wine is about enjoyment and expanding horizons.
2) The “squeeze of lemon rule”. My personal favorite. Simply put; if the dish you are enjoying could benefit from a squeeze of lemon (think XIX’s fresh briny Gigamoto Oysters, or Gardeny Rocket Salad) then a wine with strong citrus flavors will go well. For this reason when guests are looking for a wine to go with XIX’s extensive raw bar a lemony New Zealand Sauvignon Blanc or Un-oaked Chardonnay are my most common suggestions.
3) Complement flavors. XIX features a lovely Local Grass Fed Beef Tenderloin, accompanying mashed potatoes and delicately seasoned dandelion greens with a dash of garlic and parmesan. Obviously we are all thinking red wine here. Now, try to remember laying in your front yard as a youngster chewing on Dandelions, or trying to make whistles out of the stems! I remember dandelions as pretty bitter, and tasting very green. A classic Napa Valley Cabernet will be ripe and fruity and also have a touch of earthy character that will complement the bitterness of the dandelion greens.
4) Ask for help. The staff at XIX is highly trained in wine and loves to assist guests with the wine list. If you don’t know what to order let myself or one of my staff pair the meal for you. Frequently, suggested pairings will also be posted for guest convenience; I’m currently putting together Restaurant Week Pairings right now! How’s Rose Prosecco sounding with Fresh Blue Point Oysters?

With these suggestions in mind I look forward to welcoming you back to XIX for a great glass of wine, and a great epicurean experience. Cheers!

Photo Credit: Justin Madden Photography

Chef Richard Hebben - Executive Chef

Now that summer is in full swing it is a great time to come to XIX and sample some of the dishes we have created using local fruits and vegetables that are in abundance this time of year. Our Sunday Brunch and XIX lunch table are great ways to load up on fresh healthy salads created with some amazing ingredients. This Sunday, we are featuring Grilled Eckerton Hill Peaches with watercress, mint and shaved Ricotta Salata. Also a Jersey Arugula Salad with baby beets, pickled lemon and aged goat cheese. On our XIX lunch table we have Heirloom Tomatoes, Pickled Baby Peppers, and a salad of Roasted Cumin Spiced Eggplant and Chickpeas.

Since the summer seems to have been unusually hot and humid I can’t help longing for the fall months and cooler evenings, but I will miss the amazing local ingredients that we are so fortunate to have at our disposal here in Pennsylvania.

Here is a quick recipe to try when you have the Barbecue fired up and you have some nice ripe summer peaches, enjoy!

Chef Richard

Grilled Summer Peaches with White Balsamic Vinegar
Serves 8

4ea. Ripe Peaches, cut in half
¼ cup Olive Oil
2 Tbsp. White Balsamic Vinegar
2 sprig Mint, cut into thin strips
2 bunch Watercress, picked
½ cup Ricotta Salata Cheese, crumbled
Salt and pepper to taste

- Rub the peach halves with olive oil, salt and pepper.
- Grill flesh side down on a hot grill for about 3 minutes.
- Allow to cool and then slice each half into four pieces.
- Place the grilled peaches in a mixing bowl with the watercress and mint.
- Sprinkle with the remaining olive oil, balsamic vinegar and season with salt and pepper.
- Toss the ingredients together gently.
- Arrange the salad on a chilled platter and then sprinkle the crumbled Ricotta Salata on top.
- Serve with anything off the grill (pork chops, steaks or chicken)

Sneak Peak into the XIX Kitchen...

Here is a little sneak peak into the kitchen world of Chef Marc Plessis, Chef de Cuisine at XIX.

For me, getting wild seasonal products never gets old. I am in constant contact with the best suppliers to ensure we always have fresh, innovative ingredients. Recently, one of my fish suppliers out West sent me an image of an Alaskan Salmon from the Kenai River. These salmon are not always available and can weigh in excess of 60 pounds!

I hope to get this product in as soon as it becomes available and it will be a "must-try" on the menu. Plan on coming in to XIX soon to try a few dishes with this rare inclusion.

Delicious XIX Desserts

Chef Matt Maslowski - blogging for the first time! As the Executive Pastry Chef, I am here to give you all a small update of what we are doing here at XIX. The culinary team at XIX and I have come together to offer great specials for the 105 th Anniversary of the Bellevue Building. Chef Marc Plessis has created a unique 4-course Chef’s Tasting Menu for $105 per couple. I can’t say exactly what he is preparing, but I can tell you that he would welcome you to come in and ask him or simply keep up with the blog!

In the Pastry Kitchen, we have paired up with our building partner Tiffany’s to offer a limited time 105 th Anniversary dessert. Using a gorgeous crystal square bowl with a basket weave style, for $105 guests have the opportunity to choose any dessert from the summer menu and it will be served in the Tiffany crystal bowl, yours to keep!!

There are so many great new menu items to try at XIX but my opinion, come for the desserts. If you like fun and refreshing, you will love the new summer options. We cover all the bases from strawberry napoleons with black pepper anglaise to a rich chocolate tart with mint ice cream. Feel like a Banana Split? We offer a build your own that comes with all the fun toppings like you had as a kid. Did I say ice cream – all our ice creams and sorbet are made in house. Secret Hint: We sell pints to go!

Last week the AYC Media Team stopped by to check out shoot a video on all we have going on…Stay tuned for the link at www.aroundphilly.com