Citron and Rose Has Three Bell Potential; ‘Elaborate Accessorizing’ Justifies the Cost of Vernick’s Toasts


Craig LaBan gave Citron and Rose two bells, but says that owners Michael Solomonov and Steven Cook have succeeded in delivering a great glatt kosher restaurant, which has the potential to rise to three bells status by year's end. Things like the flaky poppy-speckled and smoked mushroom stuffed knish and the object of pure grill-lust that was the two-pound mega-rib-eye for two, turned out well. But a dry escabeche of mackerel, and an extremely overcooked were far less successful. [Inquirer]

Adam Erace says the toasts at Vernick make fabulous finger-foods, provide a crunchy, smoky, subtly tangy backdrop to all sorts of ingredients, and their considerable size and elaborate accessorizing more than justifies the cost. Aside from toast, the ethereal potato ravioli with the succulent braised lamb neck lining are as fine as any Vetri chef. Overcooked fish in the shellfish roast for two came as a small blemish on this beautiful meal. [Courier-Post]