REX 1516 LAUNCHES MONTHLY TASTING MENU HIGHLIGHTING SEASONAL FARE FROM THE SOUTH - Wooder Ice
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REX 1516 LAUNCHES MONTHLY TASTING MENU HIGHLIGHTING SEASONAL FARE FROM THE SOUTH

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REX 1516 LAUNCHES MONTHLY TASTING MENU HIGHLIGHTING SEASONAL FARE FROM THE SOUTH

REX 1516 LAUNCHES MONTHLY TASTING MENU HIGHLIGHTING SEASONAL FARE FROM THE SOUTH

REX 1516 LAUNCHES MONTHLY TASTING MENU HIGHLIGHTING SEASONAL FARE FROM THE SOUTH

Rex 1516, Philadelphia’s home for elevated Southern-inspired fare, is excited to launch a monthly chef’s tasting menu highlighting the cuisine and seasonal ingredients from an array of southern states – kicking off Thursday, March 22nd with a Louisiana-themed menu.

Executive Chef Justin Swain and Chef de Cuisine Jon Raffa are teaming up to bring a taste of the south to Philadelphia with a monthly 4-course chef’s tasting menu showcasing creative twists on traditional dishes from Louisiana (March 22nd), Texas (April 19th), the Carolinas (May 24th), and Georgia (June 21st).

“Guests can expect to see highly seasonal ingredients from the featured southern state spotlighted in each course,” said Swain. “The Texas dinner will showcase an elevated Texas-style brisket; while the Carolinas are known for their mop sauce, mustard and pork; and June will bring Georgia peaches.”

The first chef’s tasting menu will be available on Thursday, March 22nd and will feature Louisiana-style fare and dishes for $45 – boasting creole and Cajun flavors, jambalaya, oxtail, etc.

The Louisiana Chef’s Tasting Menu is listed below along with an optional beverage pairing, including an amaro pour, two cocktails (inspired by two Louisiana blues musicians’ songs) and two beers – available for an additional $20:

Amuse Bouche

Tasso Ham with Red Eye Gelee

Cardamaro – an Italian amaro made with cardoons

First

Choice of: Oyster Po Boy Tart or Jambalaya Soup

 “Big Chief” (by Professor Longhair) – rum, lemon, pink grapefruit liqueur, allspice dram, absinthe

Second 

Oxtail Ravioli

Perennial Saison de Lis 

Third 

Choice of: Smothered Pork Chop or Andouille Stuffed Calamari with Sauce Piquante

Great Lakes Brewing Edmund Fitzgerald Porter

Final 

Choice of: Coconut Moon Pie or Strawberry Beignets

“Tip on in” (by Slim Harpo) – cognac, lemon, crème Yvette, sparkling wine

Each chef’s tasting menu will be available starting at 5 pm along with the regular à la carte dinner menu. The entire table must participate in the chef’s tasting.

Reservations for the chef’s tasting menus are required. Guests can make their reservation by calling Rex 1516 at 267.319.1366.

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