Established with an ideal of a casual spot for quick and fulfilling meals, a place where you can eat in or take out, Miles Table has been the Graduate Hospital neighborhood’s gem. I have been here a couple times for brunch, but never actually sat down and enjoyed their dinner. Thanks to Chef Cherryl from @phillyfoodgal and Jennifer from Breslow Partners (the PR mastermind behind some of Philly’s most innovative fast casual spots) that we had a chance to taste their new and exciting offerings for the Fall season.
Staying holistic to their identity as being flavorful and modern comfort food, all the dishes are simple yet exactly the ones you would think of when you are home, tired from work, and too lazy to cook. (Hint: Like fries? And short ribs? And jalapeno cheddar sauce…?) Being an amateur Asian cook most of the time at home, I was really eager this last Monday because I can finally get to eat all delicious Western norms in one seating.
Miles Table diversifies its menu while keeping a ubiquitous element in all its dishes: freshly made with seasonal ingredients.
One of my favorite, probably the most favorite one, was their pumpkin butternut squash soup. The blended mascarpone and pepitas created such a warm and welcoming autumn aroma.
Short Ribs Fries was the highlight of the night. Everyone loves fries, don’t we? The fries were done in perfection; they sat there for a while (because social media gotta eat first) yet still remained warm and crunchy by the time we ate them.
But I have to give their Fried Brussels Sprouts a quick shoutout. Bacon was supposedly the star but what really went well on this dish was the mustard maple glaze. An amazing combination of sweet and savory that kept your mouth watering.
For main courses, I was impressed with their Shrimp & Grits. I have this love-hate relationship with grits. I’d dined at places where the recipes were heavily creamy that it was impossible to finish. That doesn’t mean the taste was bad, in fact it tasted amazing the first and second spoonful bites. But I hate seeing me unable to enjoy the rest of the dinner and stuck in the dilemma debating whether or not should I order another entree and pack this almost full dish home. The Shrimp & Grits at Miles Table certainly did not fall in the discussed scenario. The avocado salsa helped to balance out the grits. Also, charred kale and brussels sprouts added the necessary smoky flavor that enhanced and made the dish as whole.
Except for the festive holidays which I’m really looking forward to, winter has always been hard for someone like me who grew up with tropical weather even though I have been living for almost five years already (old habits never die I assume). And I’m not even sure if it’s a good sign that Miles Table extends their dinner menu because that just literally means more bulking and munching this season for me.
Even though I did not capture all of the plates, below is the fall menu we had. Also, this event couldn’t be possible without the host of Cherryl and Jennifer. You will definitely see me reporting #TravelWithChefCherryl series way more often now since I’m back in town!
Don’t forget to check out Miles Table and say hi to them on social media!