November 22, 2013
Penn forward Duke Lacroix, a Lawrenceville Prep graduate, was named Ivy League offensive player of the year in a vote by the league's soccer coaches. Lacroix was a unanimous first-team all-Ivy selection. The junior was joined on the first team by Quakers senior defender Jonny Dolezal (Lower Merion) and junior midfielder Louis Schott. Lacroix leads the Quakers in scoring with eight goals and three assists. Penn freshman forward Alec Neumann (Council Rock North) was named second-team all-Ivy, while Quakers freshman Matt Poplawski and seniors Austin Kinn and Tyler Kinn earned honorable mention.
May 24, 2012 |
Amis Trattoria 412 S. 13th St. 215-732-2647 Bibou 1009 S. 8th St. 215-767-0731 biboubyob.com Bistrot La Minette 623 S. 6th St. 215-925-8000 bistrotlaminette.com Caribou Café 1126 Walnut St. 215-625-9535 cariboucafe.com Creperie Beau Monde 624 S. 6th St. 215-592-0656 creperie-beaumonde.com ...
December 22, 2011 |
As chef Jean-Marie Lacroix pulls a shallow copper pan out of the oven, the smell of garlic, butter, and parsley-rich escargots hits the nose before the dish hits the table. To Lacroix, the fragrance is rich with nostalgia - snails mean Christmas to this French chef. It's really all his Center City home needs to complete the motif. He is as adept with pruning shears as he is with prunes, so his cozy abode is filled with greenery, and now, overflowing with glitter-dusted poinsettias.
September 11, 2011 |
Ela I first interviewed Jason Cichonski when he was 24, and brilliantly helming the kitchen at Lacroix. Three years later, he's on the brink of opening his own restaurant, with dishes as inventive as those from his Lacroix days. Smoked french fries with honey malt? Green curry marinated olives? Brioche gnocchi with smoked caviar? Yes, please. His vision for the Queen Village space has exposed brick and raw concrete, warmed up with grainy wood tones. At the full bar, there's a focus on wines by the glass.
August 25, 2011 |
I didn't want to leave. Walking out the door and onto 18th Street - where the morning rush was full on - meant starting my day. While here, inside a. kitchen, the sconces were dimmed. Trumpet-heavy jazz played softly. An oversize mug of Earl Grey had just been topped off. My breakfast sandwich had a fried egg and hand-formed sausage patties, and was hugged by a buoyant English muffin made from scratch in the open kitchen behind me. There were no lengthy menu descriptions from my server.
December 16, 2010 |
Charles "Chip" Roman, chef/owner of Blackfish in Conshohocken, has brought in Jason Cichonski, who recently left the executive chef's job at Lacroix at the Rittenhouse Hotel . The Fishtown-raised Roman is planning to open a second restaurant. The Bucks County-raised Cichonski is working at Blackfish with the eye on running the new kitchen for its first few months. Then, according to plan, Roman will partner with Cichonski, and Cichonski will get his own place. Roman, 31, says Cichonski, 26, "reminds me of me when I was his age. " Roman was 19 when he begged Marc Vetri for kitchen work, and two years later began a five-year employment for Georges Perrier at Le Bec-Fin.
August 26, 2010
Reader: Who in Philly comes to mind when looking for someone "pushing the envelope" in terms of molecular gastronomy? C.L.: Matt Levin, the former Lacroix chef who recently opened Adsum, would be one of my first stops. Lacroix at the Rittenhouse is another spot that still loves playing around with liquid nitro and various futuristic powders. The Garces restaurants have been dabbling with high-tech ingredients and techniques. Probably, the one place in town though that still seems extremely devoted to pushing this envelope is Marigold Kitchen in W. Philly, where current owner Robert Halpern is exploring that world with ambition, creativity and good ingredients.
August 12, 2010
The blowout brunch has become the calling-card meal for posh Lacroix at the Rittenhouse, which also offers bargain-worthy prix-fixe menus at lunch and dinner to keep its dining room humming the luxe life. This parkside aerie is also worth an occasional a la carte visit, though, simply to be reminded of the formidable talents of wünderkind chef Jason Cichonski, who just turned 26 on Sunday. The most stunning dish at a recent lunch was a gorgeous slice of pan-roasted halibut over a cauliflower raviolo.
January 22, 2009 |
Jason Cichonski is only 24 years old, so perhaps it is no surprise that a microwaved bowl of Kraft "Easy Mac" (with a side of cut-up hot dogs) is still his favorite after-work meal. It's what Cichonski does with macaroni and cheese at his day job - as chef de cuisine of Lacroix at the Rittenhouse - that might be a little startling to comfort-food purists. And I'm not even talking about the decadent orzo macaroni with house-smoked salmon, rosemary-steeped brie cream, and brown butter panko bread crumbs that has been one of Lacroix's biggest lunch hits.
January 20, 2008
It's already a plate-your-own feast at the spectacular brunch served each Sunday at Lacroix at the Rittenhouse, where the gastro-treats line tables that lead diners through the kitchen. So why not a build-your-own Bloody Mary station, too? The Lacroix folks have done it right, with a good choice of premium vodkas (Level One being the standard pour) to go with all the fixings. There are pitchers of freshly milled vine-ripened tomato juice (spicy or plain) and every seasoning and garnish imaginable, from Maldon sea salt to white soy sauce, multiple hot sauces and chile flakes, and tender jumbo shrimp.