March is roaring like a lion and we’re still craving heaty winter dishes. Luckily Square 1682, inside the Kimpton Hotel Palomar at the corner of 17th and Sansom, has got some great dishes for you to try. Their menu of modern American cuisine by Executive Chef Robert “Bobby” Surdam is sure to please.  Voted USA’s Best Hotel Bar by 10Best.com and USA Today Travel, this restaurant and bar’s progressive cocktail is directed by Lead Bartender Daniel Kulisek.

Since the ripe age of 17, Chef Bobby Surdam has worked in restaurant kitchens for almost every job. From prep cook to butcher to executive chef he’s done it all. Originally he comes from the Washington D.C. area (Fairfax County, Virginia), The L’Academie de Cuisine. He loves that no matter how many times you create a dish, there’s always a new variable to consider- each dish is unique.

Square 1682 is not only reserved to hotel guests, their entrance makes it easily accessible from the street so you won’t be wandering through the hotel lobby to enjoy a drink.  We started off the evening with some of their new cocktails, the El Heffe made with Tres Agaves tequila, lime, agave, cucumber, ancho reyes, and Vida Mesca was an instant hit served on the rocks with a kick from the cayenne salt rim. The Beast of Bourbon is also new and made with Bulliet Bourbon, Von Humbolt Tumeric Liqueur, lemon, and Q ginger beer. If you’re looking for a classic the Punch Drunk Love cocktail is a signature of the restaurant made with Tito’s Vodka, Aperol, lemon, grapefruit, grenadine, and Brut.

To begin your meal with a selection from the smaller plates we’d highly recommend the Bacon Wrapped Dates with local goat cheese, piquillo peppers, and mustard vinaigrette, a delectable staple at Square 1682. With the perfect balance of salt and sweet, its not hard to see why these are one of the most popular menu items here. We also enjoyed the new menu addition of Mussels in a delicious Thai curry, with coconut milk, lemongrass, ginger, cilantro, and chunks of grilled country bread to soak up all the goodness. The Tuna Tartare is not to be missed as this dish with ginger‎ soy dressing, togarashi, and puffed rice chip is both a work of art and packed with flavor.

We must say that you’ll be stunned when ordering the new Lamb Shank with Chinese pearl barley and kale. With its tender texture and bone-in flavor this dish is simply the perfect hearty dinner for a cold night. We also loved the Branzino with spinach, gnudi, and artichoke velouté for Friday night diners during Lent. They also serve a daily whole fish at Square 1682. And if you’re looking for something classic than look no further than the Half Chicken with roasted‎ roots, natural jus. We’ll be back to try the Cauliflower Curry with chickpea, fresno pepper, spinach, cilantro yogurt, and basmati rice since it sold out the night we stopped in.

We didn’t save room for dessert but perhaps you should, they’re serving a Red Velvet Trifle that sounds quite good. And did you know you can get dishes from Square 1682 delivered right to you via Caviar delivery services? Although we always recommend stopping by the restauran to enjoy the full experience. Reservations can be easily made via OpenTable. Square 1682 offers breakfast, lunch, and dinner seven days a week.

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