Buzz
about Daniel Stern Restaurants
"Chef Daniel Stern's deconstructed veal stew transcends its
cleverness by being flat-out delicious."
Food & Wine
"Stern's cooking is a mix of classic European and homey American. His
sautéed skate wing with herbed tomatoes and his gooey, mahogany-dark
onion soup would be the pride of any bistro in Paris. But he also nails
nachos filled with rabbit meat (cured, smoked, and then braised till
melting) and sprinkled with chopped jalapeños and sharp cheddar cheese.
He does a hearty variation of roast chicken stuffed with morels and
dumplings and, true to his own Jewish roots, a Reuben made with
house-cured pastrami set atop a just-baked rye English muffin."
Esquire Magazine
"The chocolate fondue offered on the Valentine menu at MidAtlantic in
Philadelphia comes with a possible secret weapon for anyone trying to
put a man in an amorous frame of mind: doughnuts."
The New York Times
"The restaurants that put Dan Stern on our culinary map... may now be
closed, but [MidAtlantic] in West Philly keeps his vision alive."
Philadelphia Magazine
"Few chefs in town have [Stern's] keen kitchen intellect to rejigger
the familiar with better ingredients, smart techniques, and wit."
Craig Laban, The Philadelphia Inquirer
"Stern, a serious technician whose food never looks less than
exquisite..."
Philadelphia Weekly
"MidAtlantic Restaurant and Tap Room serves up the kind of food you'd
expect to come out of your grandmother's kitchen. That is, if your
grandmother is a well-trained chef with a knack for putting a modern
twist on backcountry classics."
34th Street Magazine
"Chef Daniel Stern... finds himself on top of things – the 37th floor
of Two Liberty Place, in fact – with the handsome,
contemporary-meets-deco R2L, where the spendy American menu is augmented
by an assortment of clever bar snacks and drinks that pay homage to
classic cocktails; every seat offers a view, either of the cityscape or
the open kitchen."
Zagat Philadelphia
"For his innovative additions to the culinary world and restaurant
scene, Stern has received much acclaim by all diners. Already being
talked about a few months in advance, Philadelphia is in store for two
new endeavors [Midatlantic and R2L] full of flavored surprises."
Behind the Burner
"Finish up with the dreamy butterscotch bread pudding, which may send
you into a food coma."
Daily Candy
"Stern is doing us the favor of a focal point, at first taste a not only
homey, but honestly flavorful, and occasionally fanciful one."
The Philadelphia Inquirer
"When chef Daniel Stern shut down his acclaimed and beloved Gayle
this past September, Philadelphia was suddenly forced to go without his
singular brand of what might be called haute comfort food. Now, though,
with the opening of MidAtlantic in October and his much-awaited R2L
following fast on its heels, local foodies seem to find themselves with a
problem of a much more palatable sort: an embarrassment of riches."
Philadelphia Style
"Great restaurants inevitably have great chefs, and Daniel Stern has
been doing great things in Philadelphia."
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