Right Notes at Sonata

Brian Freedman has heaps of praise for Sonata on Liberties Walk, even for the chicken.

This was no leathery Purdue breast—it was a wholly original take on the bird. Typically bland white breast meat was stuffed with a chicken-chestnut forcemeat (that’s from farce, French for “stuffing”—it’s meat that’s been finely ground up with other ingredients), wrapped in rolled-thin bacon, treated to a languorous hourlong sous vide bath followed by a quick bacon-crisping roast then plated with deliriously addictive Boursin potatoes: Fun, witty and technically accomplished chicken.

Sonata [Philadelphia Weekly]