401 S. Columbus Blvd., Philadelphia, PA 19106

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Steak and Eggs


3 lbs Short ribs or (Boneless)
1qt Zinfandel red wine
1.5 gal veal stock
1c Mirepoix (onion, carrot,celery, garlic, tomato)
1ea whole orange
Season and sear ribs

Panko Crusted 5 Minute Egg

  • Heat up 3 cups of water with a pinch of salt in it.
  • When water reaches full boil gently place 3-4 eggs in pot and begin countdown.
  • You want to pull the eggs out at precisely 5 minutes then put into ice bath.
  • Let sit for 3 minutes and peel.
  • Once the eggs have been peeled coat with all purpose flour, then dip in eggs that have been whipped then finally into Japanese bread crumbs.
  • Make sure you season the egg every step of the way that is with kosher salt and fresh black pepper.
  • Next heat some oil until you reach 350 degrees, place panko crusted egg into fryer and cook briefly for about 30-45 seconds or until golden brown.
  • Drain on papper towel and season the egg again.


  • Sweat mirepoix, deglaze with red wine
  • Add veal stock bring to a boil. Add ribs and oranges.
  • Cover and braise at 350 till done.
  • Cool and pull away from the bone reduce braising liquid and add back to pulled meat and reheat.

    Petite Herb Salad

    1/4 bunch of Tarragon
    1/4 bunch of Fresh Chives snipped to 1.5 inches long
    1/4 bunch Chervil
    1/4 bunch Fresh Italian Parsley


  • Toss herbs with pinch of kosher salt and fresh black pepper then with Organic Extra Virgin Olive Oil

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