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 A diamond ring sparkles beautifully in a display case, but only truly comes to life when on the hand of a lovely woman. In just this way, Restaurant Taquet reveals the brilliance of its new executive chef, Clark Gilbert. Chef Gilbert, previously of the Fountain Room at the Four Seasons, has rejoined Jean-Francois Taquet at this flagship restaurant of the Main Line. He selects the freshest ingredients from the entire US, and creates a tantalizing array of offerings with contemporary French influences.
One pleasant spring evening we sat on the front porch of the Wayne Hotel, one of the best dining settings we have ever enjoyed. Exquisite service, comfortable seating, perfect weather, lovely view - "This is incredible. I'll remember eating here always!" one guest effused.
Our first appetizer was a piece of art - Goat Cheese Croquette with Beet and Haricots Verts Salad ($13). We were astounded by the contrasts of the creamy, salty cheese as a foil for the sweet chilled beets accented by pine nuts and crisp green beans. This was a favorite at the table. The special appetizer of the evening was Spring Roll of Duck Confit and Oyster Mushroom. The savory Balsamic Soy dipping sauce was a perfect foil for its rich meaty crunch. Ahi Tuna Tartare ($14) was served with Avocado Mousse and Cumin Crisps - a masterful presentation combining two distinctly different velvety textures.
Mexican White Jumbo Shrimp, grilled to intensify their sweet herby flavor, with a mélange of Cannellini Beans, Spinach, and Grape Tomatoes ($27) were amazing. They had the most authentic shrimp flavor I have ever experienced, the flavor we all seek whenever we order shrimp. Nebraska Flat Iron Steak ($22) was marinated, seared to a perfect crust, napped with a red wine reduction redolent of peppercorn, and accompanied by ultimate Pommes Frites. The discerning palate will appreciate the juxtaposition of New Zealand Rack of Lamb in a rich Rosemary Sauce ($29) and the bold flavor of Gorgonzola Polenta with fresh sautéed spinach.
"Ooooh, chocolate! Yummmm..." greeted our first taste of the Hot Chocolate Cake ($10, requires 15 min for individual preparation) - semisweet dark cake encasing a center of molten Valrhona chocolate, counterpointed with Vanilla Ice Cream. A lighter note was the Floating Island ($7), poached meringue with silky Crème Anglaise and slivers of toasted almond. The Apple Tart ($9) was a study in contrasts - buttery crust with a complex apple filling, both sweet and tart.
This is a restaurant to savor, to drink its classic elegance, to explore its vibrant menu, to return with old friends - or new ones. You will find us on the porch.
Restaurant Taquet
139 East Lancaster Avenue
Wayne, PA 19087
610-687-5005 |
