MJ W., Newtown, PA
My wife and I tried Patagonia this past weekend for the first time. The food was excellent...
Cindy C., New York, NY
Patagonia is more Argentinian fusion than a straight-up traditional place. Three of us went for dinner and all ended up in a happy food coma. While nobody got their famous sweet potato jalapeno soup, one of us did get the apple butternut squash soup and liked it. The burger was good and came with delicious fries. The fajita was a very generous portion and came with all the fixings. The penne broccoli w/ chicken was in a rather light cream sauce (ie: the penne wasn't drowning in sauce and you could actually enjoy the al dente texture). We foolishly didn't save room for dessert because the apple crisp did look good at the neighboring table.
The Phidalephia Inquirer, August 2006
Nightlife, Mystery Muncher
ARGENTINE, FUSION, AND OH, THAT JALAPENO SOUP
… Owner and executive chef Daniel Lucci and his wife, Silvia, have run Café con Leche for 10 years. Ten months ao, they opened Patagonia with a menu that is 50% South American, because we are from Argentina… The other half of the menu is fusion – Asian, Mexican, Italian, Spanish.
… Halfway through my cup of sweet potato jalapeno ($3.50) I stopped and thought why did I order sup in the dog days of August? Then I fnish it off. It was jalapeno that had caught my eye and that gave the smooth, creamy soup it zing. My plate of seafood fradiablo picked up where the jalapenos left off, full of fresh mussels, shrimp, scallops, and a healthy piece of tilapia. My wife raved about her grilled pork chops, served in an Argentine Chimichurri demiglaze with grilled pineapple, suteed vegetables and mashed potatoes. And my son enjoyed one of the night’s specials, penne vodka. None of us had room for dessert.
Nice touches : A waterfall room separator that Lucci built… and a stone waterfall in one corner make for a tranquil setting.Attentive Service.
Nouveau Magazine, June 2006
Once inside the Lucci’s attractive, light-filled restaurant a visitor warms immediately to its relaxed and confident stylish ambience. The restaurateurs have created a place that aptly embodies their own energies, tastes and sensibilities. Festive colors-a vivid golden maize and deep pumpkin orange-bring the walls of the dining areas and sizeable bar room into brilliant focus… This color scheme is echoed in the design of eye-catching accessory dishware…imported from Argentina.
Patagonia’s fare plays well off this backdrop. Touted as innovative cuisine with a South American Accent, or South American fusion with a touch of the world, Lucci’s creations show his ability to consistently entice his guest with remarkable combinations of falvors. At Patagonia, he integrates the favorite foods of his homeland with a more traditional American classics and throws in some Oriental references for good measure.
Luscious-sounding seafood, pasta, beef, lamb, pork, chicken and veal dishes send urgent-must-eat-this-now-signals to the brain. As do such South American delights as empanadas, tapas, spicy chorizo sausage, quesadillas and, for the true connoiseeur of all things Argentine, Churrasco a flavorful skirt steak served with chimichurri, the country’s omni present parsley-and-olive-oil-based sauce. Overall the menu reflects. |
|
|
|
