RAGMAN
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RAGMAN's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    February 3, 2014
  • Last Review
    February 3, 2014
  • Featured Reviews
    0
  • Average Rating
    4
 
 
RAGMAN's Reviews
 
High Street on Market serves Chef Eli Kulp"s contemporary American, hand-crafted, locally-inspired foods. The casual menu is designed to be shared and is served family style. Located on Market Street (formerly High Street during colonial times), High Street's dining room features local artisan work, milk-painted wood walls and factory windows. Counter seating in front of the completely open kitchen makes you feel at home. Eli's food is accompanied by a select wine list featuring winemakers whose work reflects the place and people from which the wine comes. Inventive cocktails include bottled and hand-crafted classics as well as new creations. High Street also serves from morning to afternoon <br />house-baked breads from the local mill, sweet and savory pastries, sandwiches, salads and roman-stye pizza. Eli Kulp is also chef of Fork. Craig LaBan, Phiadelphia Inquirer, describes "[his] food [as] hauntingly good'. We hold seats for walk-ins.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Four "YES" Votes
Customer Avatar
OpenTable Diner Since
Dined on 02/01/2014
 2013
Dined on 02/01/2014
 2013
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Four of us enjoyed a terrific dinner at High Street on Market last weekend. The shared plates were all (except for the beet salad) really good. We ordered a second dish of the Broccoli, which is fried "naked" and didn't last long in front of this group! If you're a fish lover, be sure to get the Striped Bass Collar - maybe the sweetest, most tender and flavorful fish I've ever eaten! The pastas were all very good - each a combination of elements that you'd normally not think to put together if you making pasta a home. We're all looking forward to enjoying High Street on Market in the future."
Dined on 02/01/2014
 2013
Special Features: fit for foodies
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