Proof that pub fare is more than a fad here: the fish-and-chips, which achieves the pinnacle of moistness and flavor when its crust puffs up to encase the cod, letting the steam work its magic.
The burger is a riff on the Juicy Lucy-style cheeseburger; that is, the cheese (Roquefort) is inside the patty. It's so good that Philadelphia restaurant critic Craig LaBan wrote a song about it.
Konstantinos Pitsillides’s straight-to-the-point cooking evokes the Cyprus of his childhood. Example: braised rabbit with basturma, Armenian dried beef cured with garlic, fenugreek, and red pepper.
Chef Peter Woolsey came home from Paris determined to replicate the city’s romantic bistros. Order the oeuf du pêcheur, a poached egg served with plump mussels in a tarragon-and-cream sauce.
Chef Brian Ricci marinates free-range Lancaster County chicken thighs in ginger and Indian-spiced yogurt and roasts them over glowing wood coals until they’re dark and luscious.
If I made a list of my top-ten dishes of 2011, three would come from Olexy's big-city spot: braised rabbit with handkerchief pasta, soft-shell crab with spicy fennel pickle, and golden potato gnocchi.
