We’re still dreaming of these beef shanks that we specialed last month - braised for 16 hours, glazed in beef jus, and then baked en croute.
::Chef’s kiss 👨🏻🍳😘::
Should we bring them back? Oui ou non?
@ToastTab What does it take to speak to a supervisor? I’ve been trying to reach one since 3/9. I’ve
- called multiple times
- emailed support
- chatted with a live representative
- submitted a ticket
- emailed and called our sales representative
- messaged Toast through Twitter
@ToastTab We found out that a total of $2,399.12 worth of orders were not charged to our customers’ cards. When I called Toast, they said, “That is the risk you took for being offline.” No one would transfer me to a supervisor and everyone, including our sales rep is ignoring us.
@ToastTab On 2/23 our Toast router stopped working. We did not receive a new router from Toast until 3/3, and it could not even be set up because Toast was having connectivity issues on their end. During this time, Toast suggested that we work offline and walked us through setup.
New menu item for the new year! Did you know that the mango is actually a winter fruit? Chef always sings, “Mangos roasting on an open fire.” 🥭🔥
Raw king salmon, mango, fennel, crème fraîche, trout roe, almond, horseradish, dill.
We have ONE more table left for our 5:30pm New Year’s Eve tasting. It can fit up to 6 people! (Our 8:30pm tasting is sold out.)
5-course tasting, $125 per person (excludes tax and gratuity).
Thank you @phillymag for including us in this year’s list of 50 Best Restaurants! Thank you to our dedicated staff for getting us here and, thank you to all of our customers for supporting us and encouraging us. 🍾🍾
Merry Christmas to you and yours! Wishing you peace and joy this holiday season. We will see you all again on 12/28.
Here are some pictures from our Breakfast with Santa this past Sunday. The best croissants and muffins from @dulcecollingswood and treats from @thecandyjarby1892
🎄 Holiday Hours! 🎄
We will be open for dinner service on Tuesdays until the end of the year, to give you extra time to spend this holiday season with friends and family! (Tuesday, December 21st and Tuesday, December 28th)
Our new dish will transform the relationship with your taste buds into your taste-significant other. (I know, bad joke...or is it genius? It’s bad.)
Scallops, poached in court bouillon, with red beet vanilla emulsion, pumpkin, pomegranate, candy cane beets and red veined sorrel.