Red Owl Tavern’s New Chef: 5 Dishes to OrderBy Danya Henninger | March 26, 2014 By Danya Henninger | March 26, 2014
At the beginning of the year, Red Owl Tavern in the Hotel Monaco welcomed a new chef. Jorge Chicas brings an impressive resume - most recently he was executive chef for Jose Andres’ Bazaar at the SLS Hotel in Beverly Hills. Prior to that he was in DC, where he opened Zaytina for Andres and ran several other kitchens.
Chicas totally revamped Red Owl’s menu, replacing nearly every item while still keeping true to the original vision for the restaurant: house-butchered meat, local producers and American classics. Charcuterie is no longer made in house - Chicas is training staff on doing that right - but is instead sourced from the best available. More salads and fish are on the slate, and there’s a renewed concentration on dessert.
With its prime location catty-corner to Independence Hall, the rustic dining room plays host to many out-of-towners and hotel guests. After a recent dinner visit, we can say that while it’s not in the top echelons (yet), we’re very glad Chicas is now in charge - we’re happy to let this version provide visitors with a representative taste of the Philly food scene.
Red Owl Tavern is also worth checking out you’re a local (if you’re ok with overlooking amateur service), because there are several dishes you will want to try. Click through for five of our favorites.