|Photo: Eli Kulp|
Previously, there was a separate front and back line, and Kulp wasn’t able to personally supervise each and every plate. So a wall was knocked down, and now the chef and his sous chefs can more easily communicate with the entire back-of-the-house staff. It’s a bonus visually, too, because the entire kitchen - with new tiling on the walls and pleasant ambient lighting - is now visible from the dining area.
What can we expect from the fancy new digs, food-wise? No word yet, but expect plenty of asparagus dishes - Kulp just scored $1,000 worth of the green spring stalks from farmer Tom Culton. Make a reservation to see what it turns into (215-625-9425).