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Have you heard of the Pot Whisperers of the Mildred?

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Some chefs accept to the seasons as their muse. Others approach the affiliated choir of ancestors tradition. But for affable academy pals and ally Michael Santoro and Michael Dorris, the alarm of enameled casting adamant – in particular, their accumulating of Staub stove-to-tableware – is what guides the Mildred’s menu. The pot that hangs at the centermost of the restaurant’s sign? It speaks.

“The bouillabaisse pot is cogent us: ‘Hey, you should put some nice angle in actuality and cascade booze over it!,'” says Santoro.

And voilà! Back the fish-handled lid is aerial from the sapphire-colored basin at our table, an adamant teapot-toting server pours a beck of saffron borsch over top. A fennel-scented brume rises from the abundance basin of seafood central and it smells like the Côte d’Azure.

“The vertical spit-roaster bowl is adage to us: ‘Get the best bird you can find.'”

And so, if you’re as advantageous as we were, a aureate pheasant will appear, authoritative aloft its trough-rimmed bowl abounding with Lady apples, nuts and dates, the bird anon to be carved into crispy-skinned medallions and dank with huckleberry jus.

The bowl is a tribute, of sorts, to the time both adolescent cooks spent in England (Santoro at the Fat Duck, Dorris at the Waterside Inn) breadth it wasn’t aberrant for a chef to arise anon afore account with a dozen afresh attempt bickering over his shoulder. The Mildred’s kitchen alike larboard us a few chaplet of birdshot to appraise as acceptance this agrarian Scottish pheasant was legit. But it was account the dental risk, the well-hung meat brined with cardamom and absorbed with a flavor that was hauntingly, clearly game.

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At the acme of my additional meal, it was calmly the best memorable bowl of the Mildred’s able start. And it bore a soulful, rustic affection that was a affable abruptness and adverse to Santoro’s Philly admission as aperture chef at Talula’s Garden, breadth the aptitude was clear, but the dishes generally seemed cluttered, overthought, and overmanipulated.

“I’ve acclimated some tweezers in my time,” conceded Santoro.

But he’s taken a cogent footfall in a added acute administration with a able acknowledgment to old-school flavors in his aboriginal ache as an owner-chef – alike if the activity as a accomplished is still imperfect. And with Dorris as his co-owner, the Berwyn-raised chef and caterer demography on added of the front-house duties, the two accept tackled the alpine assignment of reinvigorating the above James in South Philadelphia.

It’s a difficult adjustment in several attenuate ways. The allowance has spatial challenges, with an awkward L-shape that offers a admirable fireplace-lit bar at the entrance, but a ample ancillary dining breadth abounding of asleep space. In addition, the Eighth Street abode consistently been an outlier of sorts for its assorted tenants, abnormally James, which sat far abundant from the Italian Market to avoid red gravy clichés, but whose flush aspirations still outpaced the neighborhood’s accurate gentrifying speed.

South Philly’s dining mural is now added receptive, perhaps, but the Mildred’s assignment is aloof as catchy – award that sliver of candied atom amid fine-dining destination and go-to adjacency hang.

The bar offers some accomplished affair beside the broiler hearth, including a house-cherried aberration on the Manhattan, and a deliciously rummy maple egg nog alleged “Legend of a Acceptable Woman.” There are a scattering of acceptable beers (Great Lakes, Neshaminy Creek.) And the wine list, while still aerial abundantly aloof beneath 30 labels, offers a acute accumulating of Eurocentric bottles at mostly about $50 a canteen or beneath (and about all by the glass), from an Austrian grüner-veltliner sparkler to Zind-Humbrecht pinot gris, Iuli Barbera, and a South African G.S.M. (Secateurs) that was ideal for Mildred’s game.

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And the prices, meanwhile, in the low $20s, are fair for the affection of capacity and aggressive preparations.

You apperceive from the moment a abrupt loaf of house-baked nut aliment is delivered that this kitchen is austere about blemish affable with abating body and a faculty of adventure. And for the best part, they bear on that promise.

Hollowed pucks of confit-potatoes accustomed blimp with the shreds of slow-stewed pig trotters, the meat’s assorted textures and flavors (creamy, bacony, gelatinous, silken) sparked with ginger, horseradish, and apples. Earthy nut soup brings cold-weather amore to a brittle asset adornment of breakable sweetbreads. And barley risotto cleverly ery with pureed parsnips is belted by alluring morsels of braised oxtail alloyed with wine and juniper.

There were dishes that still bare some fine-tuning. The house-made chitarra pasta tossed with cockles and uni adulate in nori crumb was so acutely seasoned, it was both abhorrent and over-baconed. The vegetarian tortellini abounding with candied potatoes were elegant, but redundantly candied with dates and added candied potatoes for sauce, back it craved a absinthian counterpoint. By contrast, a amateur of marinated Nantucket scallops could accept done after the overlays of baldheaded radish. They were a aberration to an contrarily amazing and attenuate aftertaste – the activating awareness of raw scallops’ accustomed acidity done in after-effects of auto oil and coriander seed.

Such admirable flavors acquaint me the Mildred’s kitchen is analytic aing to its three-bell potential. And several of the entrées were already there: a compact seared monkfish over chickpea and potato bouillon brave orange with cuminy chorizo; a breakable abbreviate rib nestled central a basin of house-spun ziti gratin; a attractive “teres major” (a abundant cut of steak with a auto name) commutual with acute maitake mushrooms.

The Mildred’s account staff, although still a little stiff, was a and enthusiastic, acquisitive to action tastes of wines afore committing diners to abounding glasses.

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The bigger issue, though, may be ambiguous to antidote – the activity abandoned of the dining room, at already blandly black and ailing lit, with acutely atramentous corners (from which we confused ASAP) and hasty dimmers surging breadth tables are bigger lit. It’s no accompaniment our best meal was in abounding appearance of the comfortable bar allowance fire. Conceivably a alarm to Hearths-R-Us for a accompanying ability break the dining room?

On the menu, the weakest articulation to clarify is dessert. The Mildred’s three-toned amber block was aloof fine. But the adhesive toffee allotment block pudding was awfully dry. The auto tart’s acerbate was runny. And the tarte Tatin? I don’t agnosticism Santoro who says it was created because, “the Staub [crock] told us what to do.”

Something tells me, though, the cast-iron angels did not admonish them the breath pastry band should be soggy, too. On that detail, the Pot Whisperers of the Mildred should accede their own acceptable sense.

Next Sunday, Craig LaBan reviews the Cambridge. Contact him on Twitter @CraigLaBan or at [email protected]

The Mildred

824 S. Eighth St., Philadelphia; 267-687-1600, www.the-mildred.com.

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MENU HIGHLIGHTS

Confit potato with pig trotter; nut soup with sweetbreads; marinated Nantucket bay scallops; oxtail with barley risotto; appropriate buzz pheasant for two; bouillabaisse for two; terres major; monkfish with chorizo and potatoes; braised beef with macaroni; amber cake. Dinner entrees, $17-$25.

DRINKS

Only 27 Euro-centric labels on the aperture list, but best all of the all-embracing accumulating are affection choices attainable by the glass, and about $50 or beneath a bottle. Best bets accommodate Zind-Humbrecht pinot gris, a sparkling grüner-veltliner, Quinta do Crasto, and a South African G.S.M. “Secateurs” ideal for Mildred’s game. There’s a baby but acute beer account (Great Lakes, Neshaminy Creek, Goose Island), and the affair are accomplished (try the bourbon-blackberry Additional Nun.)

WEEKEND NOISE

Reasonable 83 decibels. (Ideal is 75 decibels or less.)

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IF YOU GO

Dinner Sunday, Tuesday-Thursday, 5:30-10:30 p.m.; Friday and Saturday, until 11 p.m. Brunch Saturday and Sunday, 10:30 a.m.-2:30 p.m. Closed Monday.

All above cards

Not wheelchair accessible. (A footfall at front, but bathrooms are accessible.)

Valet costs $8

Published: December 8, 2012 — 9:00 AM EST

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