Chef Jon Cichon calls his cuisine “Progressive International,” but basically he applies classical technique of the finest French and Continental cooking to a culturally broader palate of ingredients, resulting in dishes you won’t find elsewhere, like smoked veal tongue or red king crab with sunflowers, miso, apple and turnip. The creative offerings at Lacroix at The Rittenhouse in Philadelphia pair well with the 4,000 bottle wine cellar, both served with stunning views over Rittenhouse Square.
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