As reminded by Chef Andrew at Majolica, the “dog days of summer” render your home oven essentially useless. There are other options such as the trendy “un-cooked” dinners, the grill that needs dusted off out back, or a quick take-out order from your favorite “easy” spot. In the end, the best option of all is to let Majolica take it from here. They can handle the heat and want all of their guests to relax and enjoy the dog days of summer, in delicious style and cool, cool comfort.
As the summer months steam by, with climbing temperatures every day, Chef Andrew is excited about the season and he can’t think of a better time to cook because everything is in peak flavor and ripeness. When journeying to Renninger’s Farm in Spring City with his daughter, he finds the most amazing produce, among many other pleasant things like good company, friendly animals and overflowing greenhouses. This is where he stocks up on sweet corn, cantaloupes, tomatoes, peppers, squash onions and fresh herbs that make the delicious menu items and specials which you get to enjoy.
Although they are doing away with their Sunday Brunch for the time being, there is a lot more going on for Majolica fans to get excited about such as their private parties, growing wedding experience and an ever-changing, fresh seasonal menu. They are switching the menu up as often as possible but you can find the most recent offerings HERE.
Many have raved about the Charred Spanish Octopus, including Philadelphia Magazine, but everything looks delicious. You’ll have to stop in for yourself to make the best of this bountiful season, escape the dog days of summer, and find a personal favorite of your own!
