Scottish salmon with succotash, poblano peppers and chevril

Haute Topic
Tucked away in an unassuming converted stone town house in the heart of Chestnut Hill is Mica, superstar chef (and owner) Chip Roman’s newest culinary venture. Reminiscent of his revered Blackfish, this teeny jewel box serves up some of the area’s most inventive haute cuisine. The à la carte and tasting menus are for the die-hard foodies, with eclectic pairings that include a Madai “crudo” of compressed watermelon, ponzu and soybeans; house-cured lomo with baby fennel and smoked balsamic vinegar; and diver scallops with white chocolate. For the ultimate gourmand experience, ask to be seated at the chef’s table (which must be reserved in advance). The attention to detail is impeccable throughout the 10 courses, and the presentations are gorgeous and well thought- out. Mica has truly proven itself a fine sister to Blackfish. 8609 Germantown Ave., Chestnut Hill; micarestaurant.com

A Fine Debut
Understated Pine Street BYOB The Farm and Fisherman has quickly made a name for itself as one of Philadelphia’s most coveted reservations— and it is not only because of the mere 30 seats that compose the simple, beige-hued dining room. Seasonal, locally sourced ingredients inform the evolving menu, with dishes carefully prepared in the closet-size kitchen at the rear of the restaurant. Owners and Philly natives Joshua and Colleen Lawler are both accomplished chefs—having made names for themselves at New York kitchens such as Blue Hill and The Ritz-Carlton, respectively—but it is Joshua’s culinary vision that navigates the experience. Knowledgeable servers are only too happy to steer the way for inquisitive diners, offering dish recommendations, in-depth preparation details and definitions for any unfamiliar ingredients (of which there are a few). On a recent visit, heavier starter courses like the richly flavored warm beet and poaached farm egg over peas and squash were rounded out by lighter seafood fare like soft-shell crabs with lemon and capers and the rhubarb-and-strawberry snapper bluefish. Entrées such as a wild striped bass atop quinoa and summer squash, and tender farm skirt steak with a sprinkling of crumbled pistachios are satisfyingly simple yet finely balanced. This is one reservation that is well worth the wait. 1120 Pine St.; thefarmandfisherman.com

Starr Sighting
With more than 15 restaurants stretching from Old City to University City, restaurateur Stephen Starr has finally staked his claim in burgeoning Fishtown with a new German beer garden called Frankford Hall. The experience is unlike other Starr concepts, proving more relaxed and laid-back thanks to communal seating, a walk-up food counter and dual ping-pong tables, all straddling the open-air 240-seat courtyard (there are 160 additional seats inside). Even the raw openness of the industrial interior seems to counter Starr’s penchant for colorful, highly accessorized design. Regardless, the city’s many beer enthusiasts will be won over by nine taps dispensing German and craft brews and a variety of imported bottles. It’s a beer menu more than suited to stand up to hearty, traditional German fare like brats served on toasted potato rolls, crispy roasted chicken atop a bed of spaetzle with gravy, and impressively oversize soft pretzels dispensed by roaming waitresses. Trust us, even with a group of fouwr people, you will only need one. 1210 Frankford Ave.; frankfordhall.com