European Kosher eatery Citron and Rose is proud to introduce its new Executive Chef, Karen Nicolas, formerly of Equinox in Washington, DC. Nicolas, a Philadelphia native, was named a Food & Wine magazine Best New Chef in 2012—a prestigious and coveted honor indeed.
Chef Nicolas began her culinary career at Johnson and Wales University, where she graduated with an Associate’s Degree in Culinary Arts. She trained as a line cook under celebrated chefs David and Anne Gingrass at Hawthorne in San Francisco; Neil Perry at Rockpool in Sydney, Australia; and Charlie Palmer at Aureole in Las Vegas. In 2001, Chef Palmer promoted Karen to be the sous chef for his boutique hotel-restaurant, the Dry Creek Kitchen, in northern California. Two years later, Karen moved to New York City and held a four-year tenure as the executive sous chef at Gramercy Tavern under Chef Tom Colicchio. Most recently, she was the executive chef for Equinox restaurant, where she was recognized as a 2012 Best New Chef by Food & Wine magazine and was a nominee for the People’s Choice Best New Chef in the Mid-Atlantic region. Her latest accolade was being inducted into the 2013 Best Chef’s America book.
“The opportunity at Citron and Rose is a dream come true. I have wanted to return to Philadelphia’s bustling restaurant scene. This position gives me the chance to have a creative drive behind a menu of my own and the challenge of keeping within the Kosher cooking parameters,” says Chef Nicolas.
In other news, Citron and Rose will also be opening for lunch Sunday through Thursday starting on May 27. The lunch menu will include Citron and Rose evening menu favorites and new creative touches from Chef Nicolas. Citron and Rose will also be opening its sidewalk café for lunch service.
Citron and Rose is located at 370 Montgomery Avenue in Merion Station; phone: (610) 664-4919.
