The easy-to-share bento box will be the basis for Nectar’s Valentine specials (to be announced). He also offers a Seafood Bento for 2 ($26), featuring lobster dumplings, tuna tartar, lobster sliders and shrimp spring roll. That’s when he gained the respect for sustainable agriculture and independent local farmers and fishermen that he still maintains today.ĭuring a recent visit to Nectar, the amiable chef spoke about some of his recent additions to the menu, which already offers a nice blend of Vietnamese, Cambodian and Thai specialties, including the appetizers Vietnamese Beef Tenderloin Petite Sandwiches ($10.50) served on rosemary potato bread Roasted Baby Octopus ($12) served with a spicy seaweed salad and the recurrent special, Shrimp Pad Thai, served with a Vietnamese fish sauce, vinegar and tamarind. Patrick Feury has been around the block several times and brings to Nectar not only his passion for Asian food but also an appreciation (and personal knowledge) of where food really comes from, having been a member of his local 4-H club as a boy. Feury, whose formal study at Mays Landing, N.J.’s Academy of the Culinary Arts seems dwarfed by his experience in some of the best kitchens in Paris (Les Olivades and Gertrude’s), not to mention working closely with culinary master Daniel Boulud at Le Cirque, as well as other fine restaurants in New York (including Tavern on the Green and the Essex House), has also learned from world-class Cambodian Chef Sottha Khunn and our own Susanna Foo, whose restaurant, Suilan at the Borgata, he opened. NECTAR BERWYN SERIESMaybe more so, it’s the custom carpeting (a series of interlocking Chinese symbols), the lighted screen of metal beads separating the main dining room from the more private rooms opposite the lobby or the muted orange curtains or (at night) the lighted orange candles situated high on the stone wall above the window – but it’s a distinctly romantic mood I feel.Īlready a bold fusion of East and West, the menu – the brainchild of Executive Chef/partner Patrick Feury, with assistance from partner Michael Wei – is constantly evolving. Perhaps it’s the accents – the smooth orange chopsticks and candle holders – that attract the eye, or the long, rounded orange lampshades about the restaurant. The dinner menu, in fact, begins with a quote from the Dalai Lama: “Approach love and cooking with reckless abandon.” If that isn’t an invitation to an unforgettable dining experience, I’m not sure what is.īut even before guests are seated at tables slightly larger than those at other restaurants (talk about comfort!), they are awed by Nectar’s sumptuous decor and ambience. Your date/your sweetheart/your soul mate/your dearest friends will understand why you chose this dining haven to celebrate the only special day on the calendar devoted to love.įor seven years now, Nectar – Berwyn’s stunning dining palace – has been delighting visitors with its elegant decor, attentive service and exciting menu. The Valentine’s specials should be of little consequence at this stunning restaurant.
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