BORROMINI RISTORANTE Philadelphia Stephen Starr is one of the top-grossing restaurateurs in the country, and his concepts span the East Coast, from New York to Miami. But Philadelphia is his hometown, and his company Starr Restaurant Group has shaped the city’s fine-dining landscape. Open this month is his latest addition to Philadelphia’s Rittenhouse Square, where he already operates the French bistro Parc and the high-end steakhouse Barclay Prime (as well as others near the square). Now open is the 200-seat Italian trattoria Borromini, which was developed with executive chef Julian Baker in partnership with Ladner, who created a 100-layer lasagna for the restaurant. Designed by restaurateur Keith McNally (Balthazar) with Ian McPheely, Borromini is reportedly a $20 million space sprawling two floors and about 15,000-square feet. There’s a two-story mural created to look like an ancient fresco of Pompeii. On the menu are classics like Carbonara; Spaghetti al Pomodoro; Tortelloni di Ricotta in sage brown butter with parmigiano and toasted pine nuts; and Osso Buco di Vitello. Los Angeles chef Silverton (who partnered with Start to bring her Osteria Mozza to Washington, D.C.), reportedly contributed focaccia di Recco with stracchino cheese to the menu.
ITALIAN CLASSICS ARE ON THE MENU AT BORROMINI, AS WELL AS MARK LADNER’S 100-LAYER LASAGNA. | PHOTO COURTESY OF STARR RESTAURANT GROUP
ELEVEN MADISON PARK New York
This restaurant, of course, isn’t new. But on Oct. 14, this iconic New York restaurant will be switching back to a menu that includes meat after four years of eschewing animal products. Don’t be expecting a meat orgy. The restaurant’s website indicates the plant-based menu will remain the primary offering, but guests will have an option to include select animal or seafood proteins in a few of the seven to nine courses. That might include an oyster, a bit of lobster or honey-lavender glazed duck, according to The New York Times. Chef and owner Daniel Humm is also considering a chicken dish. In an Instagram post, Humm wrote, “Change is fundamental to who we are and how we grow.” Humm’s decision to go plant based was driven by concerns about climate change, and it was a bold swing. The restaurant in 2022 became the first to earn three Michelin stars for an entirely plant-based menu. But, as he approached his 20th anniversary with Eleven Madison Park, Humm wrote the move “unintentionally kept people out. This is the opposite of what we believe hospitality to be.” After listening to feedback, Humm said the decision was made to em- brace choice. “Eating together is the essence of who we are, and I’ve learned that for me to truly champion plant-based cooking, I need to create an environment where everyone feels welcome around the table,” wrote Humm.
CHEF AND OWNER DANIEL HUMM OF ELEVEN MADISON PARK IN NEW YORK. PHOTO: SHUTTERSTOCK
OCTOBER 2025 RESTAURANT BUSINESS
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