Chef Vince Markol opened his restaurant, filled it with a boisterous crowd, served great food and then shuttered the eatery…all in one night. And that’s the beauty of Nick Farina’s EAT. The blank canvas that gives chefs, up-and-comers, serious foodheads and cooks an opportunity to create great food to a captive audience and then roll up the shop without dealing with, well, actually opening a restaurant is the virtue of EAT. On March 26, that is exactly what happened with Chef Vince Markol at the helm.
Kicking off the night, the Bucks County native dished an amuse bouche of raw oysters. That was the first step for the customers, following many, many steps to get the restaurant going for the 26-year-old chef who currently gigs at Wegmans as a sous chef. “We have been here since 9 a.m. this morning. It can be crazy working in a kitchen you aren’t familiar with,” Markol said with a sigh. “It has been a challenge—like a reality cooking show.” Markol said the evening culminated following two months of planning around the $55 per guest menu.
Some curveballs were thrown prior to EAT coming alive for Markol’s “Gold and Earthy” menu. “I came in with three frozen components, and then found out there was no freezer.” A quick rebound and the chef played to a sold-out crowd in Union Taco & Verdad’s Chef/Owner Nick Farina’s venue. The space was created to afford those without a space to call the spot their own —to ply their skills without the capital startup necessary for their own venture.
This night, Markol stunned the eaters in the cozy space by showcasing his experience with charcuterie and the classic European influence in his cooking style. Following the oyster tasting, Markol presented rabbit sausage garnished with mustard ice cream and pumpernickel strata. A golden beet panna cotta came next, studded with flavorful cardamom, garnished with goat cheese powder and beet chips. The entree for the evening, mortadella, roast fennel stuffed pork, honey-carrot puree and wild mushroom chutney, highlighted the young chef’s technical prowess and attention to detail.
To bring the curtain down, Markol presented a brown butter torte, with cherry puree, bourbon-soaked cherries and cola creme anglaise. Hopefully this successful real-world experience for Markol and his crew is a sign of more permanent things to come. The EAT venue worked perfectly as intended—a dress rehearsal space for Philadelphia’s up-and-coming talent.
Find EAT at 712 W. Girard Ave in Philadelphia; phone: (267) 401-4769. Visit the EAT website to learn more about booking the space or attending upcoming pop-up dinners.
- Photos: Jim Berman
