Matthew Levin, the regionally and nationally celebrated executive chef, has packed his knife set and moved it from his former Philadelphia kitchens to Pineville Tavern. There, he intends to honor the dishes that solidified the restaurant’s historic reputation, while also interjecting a modern twist or two.
Levin is the former Executive Chef at Lacroix in the Rittenhouse Hotel. His more recent gig was as Culinary Director of Brûlée Catering.
“I’m cooking the food I love to eat,” he said. “For years I’ve been cooking the food people expected me to cook. I’m excited to launch this new menu and share what I love with our guests.”
One of those beloved dishes is sure to be Levin’s Crème Brûlée. The dessert is suspected to have contributed to his three-bell review from The Philadelphia Inquirer’s Craig LaBan.
Tavern owner Andrew Abruzzese welcomes the changes.
“The pantry is filled with things we’ve never seen before: ingredients, seasonings, and herbs from all over the world,” he said. “New menu items like Spicy Kung Pao Cauliflower Tacos are completely different than anything ever offered here.”
Levin’s appointment behind the cook top is one of several changes coming to the restaurant. This spring should bring the opening of a permanent greenhouse structure suitable for year-round al fresco dining.