The March issue of GQ Magazine named Chestnut Hill restaurant Mica as one of the 10 Best New Restaurants in the USA!
“ Mica is lodged in a small stone building along a cobblestone street of gingerbread houses and trolley tracks in Philly’s Chestnut Hill neighborhood. It’s a scene from a heartwarming children’s storybook”, Alan Richman wrote,”Back in the kitchen is Chip Roman, the chef. He does not come out to chat. He’s creating complex dishes and doing it astoundingly well. Mica is about food.”
Mica is only 13 months old, but it is a second huge recognition: in 2011 Food & Wine named Mica one of the Top 10 Restaurant Dishes of 2011.
“ Chip Roman (left), chef-owner of this 10-month-old New American restaurant, is an expert at restrained European cooking. Jason Cichonski, Mica’s opening chef, loves unexpected combinations. Together they created these exceptional artichoke agnolotti. The centers are molten (made by wrapping pasta around the frozen filling), and the chefs amp up the intensity of the artichoke flavor by adding a touch of miso,”Kristin Donnelly wrote in the magazine.
The chalkboard menu offers more advanced technique and a plating style thatbrings to mind the mid-1990s. It has eight appetizers and four mains. There are prix fixe menus, mandatory on weekends, and tasting menus nightly.
Shows Roman’s training, a stint at Le Bec-Fin.
” Roman reminded me of the young Parisian chefs cooking in stark surroundings, thinking about nothing but their stoves. Maybe he’s better than they are, considering the lusciousness of his Manjari-chocolate dessert. Did I mention that he’s Mica’s pastry chef, too?”-Alan Richman wrote.