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The Artful Diner - Sips Bistro & Bar Restaurant Review - Phoenixville ...
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Firmly ensconced in the ancient building that was most recently home to the Moon Saloon (and various other previous incarnations), Sips Bistro & Bar is a welcome addition to the Phoenixville dining scene.
Long-time colleague Dan Wallace helps Mr. Chaigneau run the establishment, while Chef Gerald A. Petrus, Jr. � whose culinary credits include Great American Pub, Circa, and Plate � executes the classic French bistro menu with style and panache.
To start things off, purists will surely not be disappointed with the restaurant�s traditional French offerings: p�t� de campagne, poultry p�t� garnished with cornichons, Dijon mustard, and rustic country bread; planche de charcuterie, a mix of cold cuts, pickles, baby onions, and toasted bread; and the homey tartines, slices of buttered bread topped with Brie cheese, smoked salmon, and prosciutto & Gruy�re, respectively.
Classic bistro dishes include steak frites, a 12-ounce sirloin teamed with mesclun salad and some of the best fries it has ever been my pleasure to ingest; poulet roti, a half roasted chicken with sauce au jus; and Le Burger, 8-ounces of succulent ground sirloin � especially good when topped with Gruy�re cheese � accompanied by tomato, saut�ed red onions, salad, and more of those incredible frites (also available at lunch).
The chicken & Brie cheese, for instance, sports ciabatta bread, slices of tomato & red onion, and a provocative tarragon aioli.
Restaurant review: Sip Wine Bar; Eatery proves great food can come ...
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Whitaker drew upon her experience, managing the Kokanee Café in Camp Sherman, in designing a menu of foods that pair well with wines.
Consulting with regional chef Justin Maurice Brown and with former Kokanee co-owner Amy Lowes, Sip’s manager, Whitaker created a menu that draws extensively from local organic farms.
Seasonal salads and gourmet flatbreads are especially popular, along with charcuterie and cheese boards, staples of any good wine bar.
A selection of crostinis — one of which presently includes a fig tapenade, another smoked salmon — helps to fill out the menu, along with a choice of grilled seasonal vegetables, also available with a hummus plate.
Whitaker said she added paint and curtains to give it “more of a wine bar feel,” and hired employees with a knowledge of wines.
SIP Southport & Irving Restaurant and Cocktail Bar
All bottles are available for purchase for retail, as well as to be consumed in house for a $10 corkage.
Tuesdays & Wednesdays $1 corkage.
In Montreal, Tastes (and Sips) of Haiti - The New York Times
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Behind the bar at Agrikol, a bartender pressed sugar cane to make frothy juice for a ti-punch, a French Caribbean staple of rum, sugar and lime juice.
As you might guess, at Agrikol, named for a type of rum made from, yes, cane juice, the drinks are as important as the food.
The restaurant, which opened in February 2016, is the first in Montreal for the restaurateur Jen Agg, who is based in Toronto and owns it with her husband, the artist Roland Jean, along with Régine Chassagne and Win Butler, both of the hometown band Arcade Fire.
The inspiration is the native Haiti of Mr. Jean and of Ms. Chassagne’s parents, and the vibe is perpetual summer — no small feat in a city of seemingly endless winters.
A short menu of Haitian classics is courtesy of Marc Villanueva, the chef, and Mr. Jean’s sister, Monique Figaro, a consultant.