Winter at Junto BYOB

Last night we enjoyed another excellent meal at Junto Restaurant and BYOB in Chadds Ford, Pennsylvania.  We first dined at Junto last spring and decided to sample the winter menu, which continues to showcase local ingredients.

Some favorites from our first visit remain on the menu.

  • “The Roots” salad of pickled kohlrabi, sunchokes, radishes and beets is a fresh and pleasing alternative to a standard green salad.
  • The wild mushrooms served in a pea consommé with Crowder peas and goat cheese toast is a light yet satisfying starter.
  • The beef cheek still melts in your mouth but it boasts some wintery accompaniments – “Sugarkraut”, currant, capers and saffron potato chips.  We enjoyed the range of tastes in this dish, from the sweet to the salty.
  • The grilled sturgeon is alder wood smoked and served with romanesco, fermented celery root (instead of wax beans) watercress and a lemon verbena emulsion.  It’s no wonder that this unique preparation is still a star on Junto’s menu.

There were also several delicious new additions.

  • The “Duck Pocket Pie” is a generous envelope of flavorful, shredded duck.  The perfect bite included some shredded ginger fermented root vegetables, onion crème fraiche and caraway.
  • The smoked chicken croquettes were an elegant version of the diner staple.  The apple snitz, green tomato jam and sorrel gravy were a perfect complement to the crunchy yet delicate rounds of chicken.
  • The simple root beer float featuring Bassett’s Philadelphia vanilla made for a homey dessert after a meal full of deep and varied flavors.

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