Knock-out riverfront restaurant La Peg at FringeArts is proud to debut an approachable new menu of contemporary American fare.
Drawing from his childhood and upbringing, Chef Peter Woolsey evolved the menu into an ideal selection of familiar-yet-elevated dishes to satisfy the appetites of the diverse diners and theater-goers who visit the restaurant.
La Peg at FringeArts effortlessly combines dinner and performing arts, and hosts monthly cabarets and other events, creating a thrilling setting that integrates the city’s newly revitalized waterfront into the thriving Old City cultural and dining scene.
The restaurant’s new direction is a personal one for Chef Woolsey, bringing comforting, familiar dishes to the table without compromising his mastery of French techniques, and smartly accommodating the broad spectrum of visitors to FringeArts.
Growing up in Philadelphia, most of the cooking in his house was done by his Wisconsin-raised father, who served up classic Americana, including what Chef Woolsey still calls the best pies he’s ever had; on weekends, his mother’s Jewish parents visited from New York, bringing a goody bag from famed Russ & Daughters, and the family summered on the coast of Maine, indulging in coastal fare.
After a stint in New York himself, Chef Woolsey moved to Paris, where he studied French cooking, then returned to Philadelphia to open popular French restaurant Bistrot La Minette; the new menu at La Peg is a playful celebration of all of the culinary experiences that have shaped him.
The menu features appetizers and entrees that reflect the culinary present of Philadelphia: American comfort food done right, ideal for a full, multi-course meal or a snack at the bar before or after a performance.
Soups and Salads include:
New England Clam Chowder from the coast of Maine: with creamy clam broth, bacon, potatoes, cherrystone clams and parsley oil
Waldorf Salad from his days cooking at New York’s Waldorf Astoria: gala apple with celery root, walnuts and black truffle-crème fraîche dressing
Salmon Gravlax Plate influenced by those Russ & Daughters goodies: served with farmer’s cheese, toasted pumpernickel, tomato, red onion, cucumber, capers and lemon
Stuffed Mushrooms with goat cheese and morel mushroom stuffing and tomato coulis
Yankee Pot Roast, beef rib with roasted Brussels sprouts, carrots and red bliss potatoes
Chicken Pot Pie, a dish that Chef Woolsey simply describes as “the classic,” available in limited supply nightly
Lamb Rack, his grandfather’s go-to order any time the family dined out: a whole rack with roasted carrots, mashed potatoes, natural jus and mint jelly
A Cheese section, Raw Bar offerings and homey Sides round out the comforting menu