Robert Newcomb

CHEF
Written By Nicole Borden

Vernick Food & Drink | Philadelphia | December 2018

FEATURED DISHES


Yellowfin Tuna Carpaccio, Tomato Conserva, Opal Basil, Basil-Jalapeño Oil, and White Ponzu

Smoked Brook Trout, Braised Kale, Swiss Chard, Apple, Finger Chile, Trout Roe, and Apple Blossoms

Crescent Duck Breast, Beet Mustard, Beet Relish, Granny Smith Apple, Pickled Mustard Seeds, Chives, Crème Fraîche, and Haruki Turnips

Roasted Turbot Almondine served tableside


Photography by Caroline Hatchett

Nicole Borden
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