February 21st, 2019

Stir, Restaurant, Philadelphia Museum of Art, Phiadelphia, Pennsylvania, Lunch, Brunch

On my previous post I mentioned that day tripping to Philadelphia is an easy one from the Delaware Beaches. It only takes a few hours and if you casually plan it well, you will have a fun day. A change of scenery, as well.

The Philadelphia Museum of art is located at 2600 Benjamin Franklin Parkway in Philadelphia. Our quest was to make it to the Fabulous Fashion: From Dior’s New Look to Now exhibit. It is there until March 3rd. You can check the museum’s website by visiting https://philamuseum.org.

I was trying to see what dining experience we could have at the museum. In order not to be rushed it would be perfect to eat there. I found out that a new restaurant called Stir had opened in October, 2018. There is the restaurant and there is also a Cafe. My interest was Stir, the restaurant.

Stir was designed by Frank Owen Gehry. His is considered to be one of the most well known architects in the world. Some of his buildings, including his home in Los Angeles have become world-renowned attractions.

The day it opened Metro wrote an article about Stir and Mr. Gehry. Very interesting. Please check https://www.metro.us/things-to-do/philadelphia/philadelphia-museum-of-art-new-restaurant-Stir

We, actually, made a reservation through Open Table. The restaurant’s ceiling looks like it is floating. The chairs were so comfortable and the lighting was perfect. The Executive Chef is Mark Tropea who is a Philly-born guy with 20 years of experience.

Stir is managed by the Philadelphia’s Constellation Culinary Group which was known as the STARR Catering Group.

The moment I saw the Roasted Duck on the menu, I knew that would be my choice. Served with Vadouvan carrots, wheat berries, sour cherry and port reduction. Vadouvan is a French Masala Curry Powder with a little kick. The blending of classic curry spices with aromatic onion, garlic, and shallot. It is ground to fine powder. Medium rare and chrispy on top is how it was presented. So delicious, I want to go back.

The Grilled Venison Loin also caused a “Stir” because just like the duck it was perfectly cooked, as well. A currant and pink peppercorn gastrique, castle valley grits, and brased rainbow chard complemented the venison.

We did not have dessert. But, we did have wine. Our server was friendly and his suggestions were on point.

But we had a tour to catch. Isn’t it great when a restaurant delivers such a good experience?

Anyway, remember that there is an AboutMyBeaches FaceBook page and if you like it will be much appreciated.

Until then…..Spring is around the corner.