10 Arts by Eric Ripert - Philadelphia, PA (Dinner)

10 Arts by Eric Ripert 
Ten Avenue of the Arts
Philadelphia, PA 19102
215.523.8273 
http://www.10arts.com

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Eric Ripert. That is a name that typically alerts you to a good chef. He owns several great restaurants including Le Bernardin, currently listed at #3 on my Wish List. Now combine Eric Ripert, with Jennifer Carroll from Top Chef, and you have a great restaurant. Thus began my 5-night adventure in Philadelphia.

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I arrived and was greeted by name as I had made a reservation. I asked my hostess, Amy, if Chef Jen was working tonight. She said yes and told me that she would arrange for me to meet her after my meal. YAY! Gato was my waiter who took very good care of me, answering any and all questions I had. I started off with Iced Tea which was delivered with mint and liquid sugar on the side.

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The complimentary bread was a combination of wheat and rye. Though it was firm, it was very soft. The vermouth butter with salt took it up another lever.

I had the tasting menu of 5 courses. 

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Yellowfin Tuna Tartare (horseradish, herb vinaigrette, with no egg by request)
Soft taste. Similar to ceviche. Nice refreshing pop from the champagne.

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Roasted Porcini Mushrooms (marinated heirloom tomatoes, spinach, Pedro Ximenez Vinegar)

Beautiful presentation! Tomatoes were the star. Mushrooms were good, but perhaps it should be a tomato dish WITH mushrooms... The vinegar was what made the tomatoes.
 

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Wild Burgundy Snails (with Chinese sausage, morels, roasted garlic jus)

The snails tasted like mushrooms but with better flavor and they are meatier.. Sauce was excellent. Paring mushrooms with snails really elevated the snails. Chinese sausage had great flavor and texture of salami.

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Veal Strip Steak (with Jersey corn, baby carrots, spicy chili butter)

Cooked at a medium temperature... Doesn't look like much before pouring of butter... But so tender. Corn gives nice crunch... Carrots were okay but were just kind of there.

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Lavender poached peaches & tomatoes (with liquid chevre, brioche streusel)

Chef Monica worked up this dish as she is the pastry chef. Tomatoes? In a dessert? YES! They were superb! Very sweet. Pears were nice with the warm cream. Sorbet was smooth and the streussel gave the sweetness and texture contrast. 

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Mignardises
1) Salted Cashew Macaroon w/ Chocolate passion filling 2) Apricot Pate de Fruit 3) Brownie

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As promised, at the end of the meal the General Manager, Ryan came by. He escorted me into the kitchen. Since she wasn't immediately available, Ryan indulged me in Philly conversation. Then Chef Jen came in and joined the conversation. She was very down to earth. She posed for a picture and signed a menu before getting back on the line. Her signature said, "Bryan, Thanks for having Dinner with me, Jennifer."

Amy, Gato, Ryan and Jen made this an unforgettable meal. What a great start to my culinary expedition!

Here is a video I took in the kitchen: