Prime Rib, Rouge and Bonefish Grill

Executive Director of PhillyGayCalendar

Prime Rib
1701 Locust St.

The Prime Rib at the Radisson Plaza Warwick Hotel, off fashionable Rittenhouse Square, is featuring the hands-down “greatest” summer-in-the-city meal deal throughout the month of August. Dubbed “Hot August Nights” that means every night of the week, every night in August, according to proprietor Garth Weldon, diners will enjoy a three course dinner for $33 per person, excluding beverage, tax and gratuity. How can you beat that offer in a swanky steakhouse?

Imagine you can impress your date, your boss, your parents, your best friend (especially for a special occasion from birthdays to job promotions), this is the time to do it at The Prime Rib. No jacket? No problem! It’s summer and they’ve relaxed the dress code in the main dining room. so, go ahead and enjoy!

The “Hot August Nights” menu features a choice of first course, House Salad, Caesar Salad, Feta, Tomato and Onion salad or Roasted Tomato Soup; second course, choice of entrees, Roast Prime Rib of Beef, Flat Iron Steak, Grilled Scottish Salmon, Imperial Crab or Breast of Chicken; and choice of sides, even, two per table, served family style, Broccoli Florets, Creamed Spinach, Fresh String Beans, Steak Fries, Mashed Potatoes and Potatoes Lyonniase; and third course, choice of desserts, made-on-the-premises, Key Lime Pie, Chocolate Mousse Pie and Creme Brulee.

Weldon is always happy to accept reservations but with this laid back summer attitude, diners shouldn’t hesitate to simply show up for a hot August night evening.

For information, call (215) 772-1701; visit www.theprimerib.com

Rouge
205 South 18th St.

http://www.gophila.com/assets/dmt/images/5.Rouge99-K.CiappaG.jpgDespite what you might think, Rouge between Locust and Walnut Sts., isn’t just about be-and-be-seen “scene” to the all-encompassing “people watching” from the window seats inside to the al fresco dining outside though they’ve definitely got that covered.

These days the busy husband-and-wife owners, Rob and Maggie Wasserman, have been working closely with the 28-year-old executive chef Matthew Zagorski to bring the celebrated bistro menu to new and exciting heights, way beyond the critically-acclaimed city’s “best” Rouge burger to daily chef’s tasting menus and an extensive selection of daily dinner specials.

A graduate of the Pennsylvania Culinary Institute, “2006 Top Ten Chefs in Philadelphia” by Philadelphia Style Zagorski began his culinary career with an apprenticeship as a sous chef at Neil Stein’s Striped Bass, with a stint at Lacroix, across the square, at The Rittenhouse Hotel, followed by an appointment as sous chef at Rouge. Highlights of some of the dinner menu additions may include baked escargot with herb goat cheese, melted leeks and garlic butter with fresh parsley, crispy calamari with spicy ginger aioli and micro-greens, pan-seared day boat sea scallops, served with blue foot mushrooms, haricots verts, fava beans and chicken jus, grilled day-aged rib eye, served with fingerling potatoes, leeks, morel mushrooms, asparagus and veal jus. For non-meat eaters and health-conscious diners, Zagorski offers his chef’s daily vegetarian selection such as house-made luquini, porcini dust, English peas, portabella mushrooms, herb goat cheese, leeks, spinach, parsley, mushroom broth and single press olive oil.

For information, call (215) 732-6622.

Bonefish Grill
4889 West Chester Pike
Newtown Square

http://www.gusto.com/gusto_images/10001_20000/13015/feature.jpgBonefish Grill opens in Newton Square. Another opening! Another restaurant in the suburbs! Veteran restaurateurs/founders Tim Curci and Chris Parker have recently opened Bonefish Grill.

The duo began in St. Petersburg, Florida, in 2000, by introducing their concept of specializing in market fresh fish, prepared to order over a wood-burning grill. Their company has made the Bonefish Grill name famous nationwide.

Curci said that their mission to inform and encourage diners to demystify the myth of eating fish, advising them how to best eat fish and how to have fun with sauces, from an array of choices, in addition to some original toppings for the fish, ranging from fresh and light to rich and flavorful. Local proprietor Mickey Lockwood offers diners a 6,000 square-foot restaurant that can accommodate 270 diners, featuring a spacious dining room, an open kitchen and a lively, inviting bar areas, that includes three community tables.

Beyond the daily offerings of eight fish species, flown in fresh each day and inspected for quality and hand-cut daily, Lockwood said that there are menu selections such as hand-cut steaks and pork tenderloin, pasta and chicken dishes, seasonal vegetables, and favorite appetizers like mussels Josephine, Cajun chicken egg rolls and house specialty, bang bang shrimp.

For information, call (610) 355-1784; visit www.bonefishgrill.com

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