Robert Newcomb
Vernick Food & Drink | Philadelphia | December 2018
FEATURED DISHES
Yellowfin Tuna Carpaccio, Tomato Conserva, Opal Basil, Basil-Jalapeño Oil, and White Ponzu
Smoked Brook Trout, Braised Kale, Swiss Chard, Apple, Finger Chile, Trout Roe, and Apple Blossoms
Crescent Duck Breast, Beet Mustard, Beet Relish, Granny Smith Apple, Pickled Mustard Seeds, Chives, Crème Fraîche, and Haruki Turnips
Roasted Turbot Almondine served tableside
Photography by Caroline Hatchett
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