Watermelon has moved from the backyard picnic and into the dining room. And not just the juicy red variety. There's yellow, too. You won't notice much difference in taste between them, but together they provide a great visual in refreshing salads dotting local late-summer menus.
At Audrey Claire near Rittenhouse Square, chef de cuisine Greg Garbacz tops watermelon chunks with crumbled Grana Padano cheese, thin-sliced red onion, and fresh mint. At Twenty21 in Commerce Square, sous chef Colin Leary has offered watermelon salad on his $24 lunch prix-fixe: dice-size cubes of melon and fried, panko-crusted puffs of goat cheese in a sweet sauce including shallots, mint and lavender, all on an oversize lettuce leaf.