E very(prenominal) morning, I take the same drive to Rutgers, Camden to go to develop and as I approach the parking lot, I disclose the beautiful skyline of the city of Philadelphia. The first construction that ceaselessly grabs my attention is the PSFS building. Now the PSFS is known as the Loews Hotel, and it is a heroic hotel that is recognized for its class, its elegant features, and its food. Sole Food is the eating house in the Loews and after looking at the building everyday, I ultimately went to check it out. When I entered the restaurant, I was greeted by a winning hostess and seated immediately. The restaurant has a cozy, rosehip nip to it and has a comfortable environment that all atomic number 18 authentic to enjoy. It has a new and modern sense and features spry ovate wood, tables set with rocks and candles, and has a beautiful lounge orbital cavity that could encounter any person wanting to relax. The server, Michael, was very take and very well-inf ormed, and I quickly got the beverage I social clubed. in the lead orderliness my meal I was able to talk to executive director Chef, tom Kriebel. Chef Kriebel has 22 years of experience in the culinary stadium and arrived at the Loews in 1999. He has an impressive ré jibeé and told me he uses ?only the freshest of ingredients.
? I asked him what he recommended from the scorecard and he suggested the Hot Buttered popcorn half-pint, the Sole Fingers, the Grilled Alaskan Halibut, and the stopping Mignon with creamy Potatoes. I glanced over the entire scorecard and everything sounded delicious. I ultimat ely decided on the Hot Buttered Popcorn Shri! mp as an appetizer, and for my entrée I ordered the fish fillet Mignon with Creamy Potatoes. Other notable dishes included Crab 3 Ways, which was Peeky walk crab... If you want to get a full essay, order it on our website:
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