If you think SnackBar is your typical fast food joint serving burgers, chips and fries, think again.
SnackBar is the brainchild of the innovative chef, Jonathan McDonald, who has created a snug, lounge-y restaurant/bar;
complete with a white marble bar and a fireplace to make you really want to curl up on those fabulous soft sofas in the colder months.
Centrally located in the Rittenhouse Square section of Philadelphia,
McDonald has updated with a very international vibe, classic recipes and comfort foods and serves them as small plates.
Open since November 1, 2006, SnackBar is the latest in a trend that started when Iron Chef Morimoto
opened his restaurant in Philadelphia・celebrity and star chefs who find Philadelphia a friendly place to call home.
And with McDonald hailing from the city of Brotherly Love,
he brings to SnackBar experience from Philadelphia (Brasserie Perrier, Salt and the Marigold Kitchen),
Europe (he cooked in San Sebastian, Spain) and New York (GILT.)
His innovative take on the classics extends far beyond food.
Even his choice of kitchen equipment runs to the unconventional and shows his unique perspective.
Instead of standard plastic tubs covered with wrap for mise en place,
Jonathan uses stainless steel Yakumi Pans from Korin, an indispensable storage system in Japanese kitchens.
"There are several size Yakumi Pans・the one I chose has 4 inserts and I use two sets of pans in my kitchen.
One is in the kitchen on the pass, the other at the bar. The Yakumi Pan is perfect storage.
Everything is contained. No need for monkey dishes or ramekins.
It is an easy way to keep organized, have smaller amounts of ingredients on the pass,
maintain more control・nd it even has a lid! If I were made of bigger money bags,
I'd have at least two of them in the kitchen same for the bar.
McDonald has been shopping at Korin for about six years, with just about everyone at Salt using Misono knives from Korin.
"They saw me using these incredible knives and wanted them・so I would go to New York and bring them back.
Since I started shopping at Korin, I've learned how to sharpen my knives better, and now,
if you come to SnackBar, you'll see the elegant, small Japanese plates from Korin being used for my small plate cuisine.
The Japanese plates are perfect for what we do.
We even use sake pitchers for pouring soup and sake cups for garnishes.
It痴 great to serve pork belly braised in white beer with poached egg and smoked onion daishi
- a light broth - in Korin Japanese bowls and dishes. (The pork is really a ramen dish without the ramen!)
"The rigor and respect for the cuisine, which is so light and refreshing,
combined with Japanese culture-- the attention to detail and the aesthetic - bonded me to Japanese cooking.
I created SnackBar to reflect the way I like to eat and cook… something light.. a Snack!”