In May 2012, James Beard award-winning chef Gregory Vernick opened his eponymous restaurant, Vernick, in a cozy yet modern bi-level former bookstore in Rittenhouse Row and has been garnering accolades from an array of national publications ever since. In a 2016 travel piece, The New York Times said, “the surmounting culinary triumphs combined with the graceful ambiance left us all in agreement: we would be back again and again, if only we lived in Philadelphia.” The straightforward menu features a minimalist approach that focuses on simple yet sticking American flavor combinations.
Vernick’s organic whole Amish chicken with lemon and herb jus is one of the menu’s must-try dishes and the centerpiece of Vernicks’s large-format wood-fired oven program. Carefully sourced from a cooperative of farms, the chicken is brined for 12 hours, slowly steamed at a low temperature for moisture and finished in the wood-fired oven for a slightly charred, crispy exterior. The dish can be paired with a number of Vernick's vegetables or small plates including grilled heart of romaine with figs and aged cheddar.
Also of note is Vernick’s dedicated toast section. Philadelphia restaurant critic Craig Laban said, “the flexible menu has small and large plates for sharing, but Vernick does things with toasts you won’t forget.” Vernick and his culinary team top humble slabs of grilled Metropolitan Bakery sourdough with standout ingredients like Maryland crab, beef tartare and foie gras.
Vernick is one of Center City's most coveted dining destinations.
December 23, 2016 | In a city of dining riches, Vernick reinvented the new American restaurant, philly.com
August 23, 2015 | The Revist: Vernick Food + Drink, foobooz
2031 Walnut Street