New Eagle Village Restaurant Bids Adieu to Georges' French Food

Written by Sam Strike

You can bid adieu to French food at Peppercorn, the new American eatery that has moved into the building that for many years housed restaurants run by Philadelphia chef Georges Perrier. The restaurant and bar is trying to separate itself from the eateries that came before it with a whole new look and menu.

The menu by Chef David Murray, who came most recently from The Gables in Chadds Ford, will focus on “peerless local ingredients at the peak of freshness, presented as inventive twists on classic dishes,” according to a press release.

General Manager Aaron Kavulich, who most recently worked in Old City where he met Peppercorn owner Herb Lotman (and his wife Karen), will have an “expert staff and smartly focused wine and cocktail program [that] will delight guests in search of an elevated dining destination for brunch, lunch and dinner,” the press release reads.

Kavulich describes the restaurant as “refined American.” Lunch and dinner menus will include:  Sweet Corn & Manchego Salad with avocado, tomato, lime and cilantro; Herb-Roasted Chicken Wings with house-made peperonata;  Peach, Prosciutto and Goat Cheese Pizza;  Lamb Burger with feta and tzatziki;  and Hand-Rolled Gnocchi al Forno with tomato, fresh mozzarella and basil.

Highlighted on the menu are two prized cuts of meat:  USDA Prime Center Cut 12-Oz. New York Strip Steak with stuffed baked potato, “P-1” and panko-crusted onion rings or USDA Prime 8-Oz. Filet Mignon with au gratin potatoes, asparagus, cabernet demi and anchovy butter.

At lunch, a selection of Sandwich Boards, such as Free-Range Amish Chicken Salad with dill mayo, sliced Fuji apple, celery and walnut-raisin bread and Roasted Vegetable Foccacia with summer squash, spinach, onion, peppers and provolone, are offered.  In the evening, composed entrée plates, such as Pan-Roasted Salmon with jumbo lump crab, asparagus, béarnaise, tri-color cauliflower cous cous and Bone-In Heritage Pork Chop with smoked bacon, Maytag polenta, tomato duet and apple cider jus, replace the sandwiches, according to the restaurant.

Menu items range in price from $7 to $48.

Peppercorn will be open for lunch Tuesday through Friday from 11:30 a.m. until 2:30 p.m.  Dinner will be served from 5:30 p.m. until 10 p.m. Tuesdays through Thursday, until 11 p.m. Friday and Saturday and until 9 p.m. on Sunday.  A la carte brunch will be served on Sundays from 11 a.m. until 2 p.m.  The bar is open until midnight or later six days a week. The restaurant is closed on Monday.