Okay, we had read all the reviews and were ready for a great dinner - very interesting and local cuisine, eclectic and well chosen wine list. The reality was somewhat less. Great bottle of wine, excellent starters, a delicious pasta and a tuna and veal carpaccio, really well done. The Tete a Tete Cali Syrah was great.The main courses were the problem, mostly the 28 day dry age beef which was tough, charred beautifully but ultimately lacking in the texture one should expect. The pork four ways, same thing, only okay. I can accept the pork to a degree, but a strip loin , no, not anywhere. Its not as if we ordered it well done! We mentioned the toughness of the steak to the server, an apology, but there it was on the bill. So, I guess it's all about the ingredients living up to the skill of the kitchen, too bad. We would be happy to go back for another try, but not for a while. There seems to be lots of great places to eat in Philly.
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