Rival Bros Coffee
Farm Fresh Eggs
Pastries & Artisan Breads
DINNER IS SERVED!
FULL BAR/WINE LIST
Off-site Catering Orders available delivered within Center City;
24 hours notice
for orders over eight
215.625.0988 or www.diningin.com
Bon Appetit Hot 10 Restaurants 2014! “If … you’re wondering if the No. 2 restaurant … got here on its dough alone, the answer is-unequivocally and emphatically-a very carby yes.”…Andrew Knowlton
“…That sensation of awakening to something I didn’t previously know I needed is one I felt repeatedly in my visits to High Street”… Three Bells, Craig LaBan, Philadelphia Inquirer
Famed maître fromager Max McCalman joins Madame Fromage at High Street on Market for a master class on pairing local cheese with wine. McCalman is the authority on pairings and brings knowledge from his many years at Picholine and Artisanal in New York. He is also the author of numerous books, including Mastering Cheese and Cheese: A Connoisseur’s Guide to the World’s Best.
The master class will begin with a festive reception (5:30-7:30) where you can sample a variety of cheeses, enjoy bubbly, and meet local cheesemakers from Yellow Springs Farm,Cherry Grove, and Birchrun Hills Farm. From 7:30-9, guests will sit down for a master class to taste a series of pairings led by Max McCalman and Madame Fromage. The ticket price ($75) includes both events, a swatch book of Max’s favorite cheese and wine pairings, and cookies. (To attend the reception only: $30.)
with Marisa McClellan Food in Jars Tuesday September 30, 9 PM
as featured in Details Magazine
August 23, Birchrun Hills Farm, PA, $85 per person. Details call 215.625.0988 or click here.
From Epicurious.com, a breakdown of the ultimate sandwich!
Look who’s on the cover! Congratulations Chef Eli Kulp!
High Street Now Delivering Through Dining In!
Philadelphia Inquirer Craig LaBan on the Duck Meatball Sandwich. Check out the rest of the story here.
BLACK BIALY WITH SMOKED WHITE FISH, PICKLED PEPPERS AND SESAMES
STARTED WITH RIVAL BROTHERS COFFEE AND ALL THE PASTRY I COULD EAT.