Philadelphia

The Hot New Eatery 10 Arts helmed by Philly Girl Chef Jennifer Carroll

January 29, 2008 by HughE Dillon 1 Comment

UPDATE: IT’S OPENED and I went to the Party:
http://www.phillychitchat.com/2008/05/restaurant-10-arts-is-welcomed-addition.html

Move over Alycia Lane, there’s a new beauty in town and she is cookin’. It’s chef Jennifer Carroll, 33 now under construction under the dome in the lobby of the Ritz-Carlton. As third in command of New York’s storied Le Bernardin, “she’s tough but feminine,” says owner Eric Ripert on right.She grew up in the city’s Somerton section. She’s a grad of the Restaurant School here, followed by time in the Manayunk kitchens of Derek Davis at Sonoma and Arroyo Grille. After a year downtown at the late Avenue B, she escaped to San Francisco, where she worked at restaurants Julia (now closed) and Café Kati. She’s sous chef at Le Bernardin, basically the No. 3 in one of the top-rated kitchens in North America.

If you haven’t seen the inside of the Ritz-Carlton in awhile, this is what you would see if you walked through the doors todayand if you could see the otherside, it would look like this; completely gutted in order to begin from a clean slate to create 10 Arts (which is the address of the Ritz)
Last week Jennifer and Eric gave a few invited guests a look at the space
and a sampling of the food that will be served

Concept at 10 Arts will be American cuisine with an emphasis on the organic and utilization of products from local farmers. The restaurant will have an “approachable” price point. “Le Bernardin, scaled down,” says Carroll.
Drinqs
The project entails a multi-million dollar renovation of the hotel’s majestic, historic Rotunda and the adjoining Pantheon area, which, when completed, will include a new bar, lounge and restaurant.

Expect to hear much in coming months about Jennifer Carroll, as chef de cuisine at 10 Arts by Eric Ripert.
Ten Arts by Eric Ripert is located at Ten Avenue of the Arts. For reservations and further information, call 215-523-8000 (Parts of this entry relied on Food/Drinq and Foodservice Monthly)