Ten Arts by Eric Ripert
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Ten Avenue of the Arts
  • Phone: 215–523–8273
  • Website:
  • Cuisine: American
  • Price Range: @ $50 pp
  • Chef de Cuisine: Jennifer Carroll

The 22spots.com Editorial

Ten Arts - Eric Ripert

"Eric Ripert swept into town doing all the right things: sniffing green beans at Reading Terminal, extolling boar prosciutto from D'Angelo's and--most important--bringing in Le Bernardin sous chef (and Somerton native) Jennifer Carroll to run 10 Arts. Carroll deserves props for making it locally relevant with Delaware Valley treasures like Pennsylvania brook trout, soft pretzels and Kennett Square mushrooms. Don't let her pedigree fool you. She's still just Jenny from the block. Her homey, rustic plates stand in sharp relief to the Ritz-Carlton's soaring marble columns and chandeliers: heirloom Lancaster corn chowder tingling with smoked salt; maple-licked clafoutis studded with Jersey blueberries big as sapphires; "pork and beans," a seared square of buttery pork belly mingling with haricots verts and broad and wax beans. Carroll had to fight for the dish. Ripert didn't think Philly was into pork parts. Um, Eric, meet scrapple. Scrapple, Eric Ripert. Fortunately, Carroll won. The dish is refreshingly unpretentious" - Adam Erace, Philadelphia Weekly

It's possible that Le Bernardin in New York City is the best restaurant on the planet - let's just say it's extraordinary, and the man who is responsible for its success has established himself as one of New York's - and the world's - great chefs. He placed his name on Ten Arts by Eric Ripert at the historic Rotunda of the spectacular Ritz-Carlton Hotel, and appointed his sous chef at Le Bernardin to become the Chef de Cuisine in Philadelphia. Chef Jennifer Carroll grew-up in the Somerdale neighborhood of Northeast Philadelphia where her family still resides. She is a graduate of the city's Restaurant School at Walnut Hill College, and has cooked in prestigious restaurants in San Francisco prior to her experience in New York.

The concept is American cuisine with an emphasis on the organic and the art of working with the local farmers to insure the best ingredients possible.

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