Philadelphia Hyatt takes menu back to hotel's roots

The Hyatt at The Bellevue in Philadelphia introduced new menus featuring a selection of signature dishes that exemplify the hotel's history. (hotel restaurant with tables and chairs)

XIX (Nineteen) at the historic Hyatt at The Bellevue, located along the Avenue of the Arts in the heart of downtown Philadelphia, introduced new menus featuring a selection of signature dishes that exemplify the rich history of the iconic Bellevue building, which the hotel has called home for more than 100 years. The updated menu executed by newly appointed chef de cuisine, Jérôme Bacle, offers modern interpretations of classic American dishes designed with local ingredients.

The new menu at XIX reflects both the European design of The Bellevue building, widely known as the “Grand Dame of Broad Street” and the hotel’s rich history with a selection of brand-new menu items including updated interpretations of classic dishes. One of the featured Bellevue signature items is Green Circle Chicken a la King, a quintessential American delicacy originally created at The Bellevue by Chef William King in the late 19th century. The modernized dish is made with local confit chicken leg, Kennet Square mushrooms with sherry cream sauce and red pepper puree. Another Bellevue signature dish is the Crab Normande, adopted from Bellevue menus dating back to the early 1980’s. The updated version of the original dish is reimagined with American jumbo lump crab accompanied with granny smith apple, calvados and herb aioli. The final signature Bellevue item is the Maryland crab cake, developed by executive chef Tim Paroulek and served with popular Pennsylvania condiment green tomato chowchow, pea shoots, shaved fennel and Meyer lemon crème fraiche. The recipe is adapted from The Women’s Suffrage Cookbook.

In addition to the modernized Bellevue signature dishes, there is an array of new menu items including starters such as harissa rubbed Hawaiian swordfish served with baby fennel, peas, mint, cherry tomato vinaigrette. New entrées include grilled Snake River Farms beef coulotte served with black garlic steak sauce, baby heirloom carrot, stuffed Pennsylvania trout prepared with oyster and cornbread stuffing, pea puree and chanterelle mushrooms and spring succotash served with grits, herb salad and cherry tomato vinaigrette.

As chef de cuisine, Bacle will develop and oversee fresh menu concepts for XIX, which features sweeping views of the city from the 19th floor. With 25 years of culinary experience, Bacle brings a unique and impressive resume to his new position. Jérôme’s notable resume features several distinguished culinary and pastry positions which allowed him to gain exposure and experience throughout Europe. Bacle has previously spent time in the Philadelphia culinary scene as chef de cuisine at the renowned La Bec Fin. Prior to joining Hyatt at The Bellevue, Bacle served as executive chef at the Michelin starred Courtright’s in Willow Springs, Ill.