The Dandelion

Yet another Stephen Starr restaurant -- I told you they're inescapable! I went with C (my pledge sister) this time for English food.

Pimm's deluxe

Bramble

Dandelion's bread baskets are quality bread. I hear they source the bread from Parc, a nearby bistro and cafe that is great for brunch and coffee.

Chicken and duck liver parfait - grape chutney, cornichons, brioche toast

If you ever go, you must get the chicken and duck liver parfait! I hear a lot of great things about their starters, but their parfait has got to be one of the best. It was perfect with the grape chutney and the cornichons. It's best eaten when smothered all over the big blocks of fluffy brioche toast, but equally good by itself! We ended up licking our knives and forks clean.

Rabbit pie - oyster mushrooms, cipollini onions, smoked bacon, grain mustard, white wine

For mains, we decided to order two different ones and split them. I really wanted to try the fish and chips since the Dandelion is known for it--apparently it rivals/might even be better than the real deal in London because the Dandelion's chef (Robert Aikens), is actually the twin brother of Tom Aikens, who runs an eponymous and Michelin-star restaurant in London, which Robert helped out with prior to coming to Philly. I decided against it because I wanted to try something new and I figured I'd return to try the fish and chips for lunch or something. I'm glad I changed my mind because the rabbit pie was extraordinary. I was a bit reluctant at first because I kept thinking about bunnies, but my love for adventure and exotic food kicked in. I just had to try it.

Velvety, melt-in-your-mouth meath with mushrooms and onions tucked under a flaky crust

Scottish salmon - spaghetti squash, sweet onion purée, sage brown butter

If we weren't running short on time, I would've loved to try the raved sticky toffee pudding dessert. I'll definitely be back to try the brunch and afternoon tea menus.

The Dandelion
124 S 18th St.
Philadelphia, PA