You may know Michael di Tomassi from the old Tierra in Gulph Mills or Brasserie Perrier in Center City or Le Mas (now georges) in Wayne or the former Suilan in Atlantic City. He took over this spring as general manager of Epicurean restaurant in Phoenixville.
Epicurean has instituted a tapas menu. Instead of drawing ideas solely from exec chef Heath Haviland, di Tomassi has also solicited dishes from the staff. He and server James Parsons, for example, created a lasagna fondue with pasta chips. Chris Holt, the bar manager, came up with Thai monk-fish bites, which are wrapped in bacon and served with a coconut Thai curry.
See the tapas menu here.
Comments (2)
Lasagna fondue sounds horrible. It sounds like something you learn to make in home-ec.
Posted by mike | June 25, 2008 11:48 AM
Posted on June 25, 2008 11:48
How sad you must rain on someone’s parade. We have worked so hard in developing this menu, shame on you. The lasagna fondue is very good, and you said it sounded horrible. Do you even know what a fondue is? These tapas are the work of my staff who have worked so hard.
Posted by Michael di Tomassi | June 28, 2008 12:58 PM
Posted on June 28, 2008 12:58