22spots.com

"What Chef O'Shea is doing with Southern fare - not playing to type, or country, or soul - is on the order of what Susanna Foo did for Chinese; kept the accent and pantry, but upended the predictable feel, technique and presentation."
       - Rick Nichols, Philadelphia Inquirer

The classic Marigold location in West Philadelphia has served as a restaurant in one form or another since 1934, and has officially been "Southernized." One may now enjoy real grits, etc. in the City of Brotherly Love. The new concept is part of a newly organized restaurant group from Steven Cook who served as Marigold Kitchen's first chef. In addition to the highly regarded Marigold Kitchen, the group operates Xochitl, a Mexican restaurant at 408 South 2nd Street, and will soon open a third spot called Zahav (Modern Israeli at 237 Saint James Place in Old City) with partner and chef, Michael Solomonov.

Chef Erin O'Shea has recently introduced her rendition of contemporary Southern cuisine (with subtle French influences) for this celebrated restaurant. She trained under the great Jimmy Sneed of the former Frog & the Redneck in Richmond, and she learned her lessons well. Her dishes include the likes of Turnip Soup with Virginia Ham Biscuits; Seared Cornbread with creamy collards and Virginia Wigwam ham biscuits; Pork tenderloin with creamed collards and house picked peaches; Chicken with house made cornbread; and her "soon to be famous" Grits with Shrimp. She prepares her grits the old fashioned way by slowly cooking them with butter and stirring the pot for literally hours on end.

Marigold Kitchen is located on a beautiful tree-lined street in what was once a grand Victorian townhouse, and actually the perfect venue for her traditional Southern approach.

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