My 4th of July weekend this year was packed with summer flavor and flair courtesy of Bank & Bourbon, “where traditional American fare and techniques are re-imagined and made totally new with a modern twist.” Perfect for Independence Day, no?
Jaimi Blackburn of the Loews Hotel was so gracious to invite me to a tasting of the entire summer menu, and let me tell you, it didn’t disappoint! I was truly thrilled and honored to be included in an intimate group of about 10 Philadelphia tasters at the iconic Americana dining destination on Market Street.
First: the atmosphere is as American as apple pie…from the house-aged bourbon in charred American oak wood barrels, to the plaid-shirted wait staff, to the eclectic china with classic favorite American patterns…Bank and Bourbon’s decor and feel does its patriotic duty! I loved the whimsical touch of their signature cocktails served in old Apothecary bottles…felt like I was in the Old West!
The Bourbon Master, Paul Zuber, presented us with a Pimm’s Cup…he even jotted down the recipe for this classy old-school cocktail for me!
Chef Tom Harkin shopped for fresh, local ingredients at Reading Terminal Market that day and his creations were nothing short of fireworks for the taste buds.
The tasting was so generous…I was expecting just a small sampling, but no– B&B pulled out the stops and presented me with the entire menu! The Roasted Corn and Radish Salad was my starter of choice. My favorite main course–the Lobster Salad in a Lemon Crème Fraiche served with Spinach and Blistered Tomatoes. Fresh, sweet, salty and tangy—summer satisfaction. And while you know I’m not really a dessert person (I’m a savory gal ;)) I have to say, the Blueberry Lemon Curd Pie was to die for. Check out the gallery below for a peek at the entire summer menu!
I so enjoyed my dinner, loved seeing old friends and meeting new ones and the food is phenomenal–if you haven’t been–get yourself to Bank and Bourbon before the summer is over!
(If these photos don’t whet your appetite, I don’t know what will!)
Bank & Bourbon’s Summer Menu
Bruschetta Starter, shaved prosciutto, goat butter, drizzle of olive oil
Cucumber Carpaccio, lime, buttermilk, wasabi, dill
Roasted Corn Salad, candied walnuts, snap peas, parmesan
Lobster Salad, baby spinach, blistered tomatoes, lemon crème fraiche
Heirloom Tomatoes, Burrata cheese, anchovy toast
Grilled Octopus, Yukon potatoes, charred green tomatoes, shishito peppers
Crisp Pork Belly, apricots, kale, onion soubise
Hamachi, pickled plum, jalapeño, avocado, ginger oil
Halibut, artichoke barigoule, snap peas
Tuna, fennel-coriander crust, stew peppers, zucchini salad, mint, basil
Roasted dorade, corn, tomatoes, zucchini, peas, saffron fumet
Duck breast, corn puree, nectarine, pea shoots, cipolini onions
28 Day Dry Aged Cowboy Steak, crisp fingerlings
Duroc Pork Chop, Parsnip puree, picked onions, mustard greens
Blueberry Lemon Curd Pie
Vanilla Donut, peach cobbler ice cream
Warm Chocolate Torte, mint chocolate chip ice cream
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