Five weeks after Inquirer Architecture Doyenne, Inga Saffron, posted her effusive review of the Pencoyd Landing Development, and seven months after ThisisLower.com told you about it, Inky Restaurant Critic, Craig LaBan is here to tell you that in his opinion, the food at the Landing Kitchen is on a par with the view.
I was partial to the Landing’s signature, a fluffy blanket of fresh scrambled egg folded over a Philly muffin with Cooper Sharp cheese and a house chicken-maple sausage drizzled with the zing of a jalapeño-tomatillo salsa verde…
Merzbacher’s brioche makes a fine French toast, with berries and real Vermont maple syrup. And for a lighter start, there is a bowl of pepita-heavy house granola with yogurt…
I was also smitten with the Landing’s toasts, slices of good Baker Street sourdough cooked on the plancha to a buttery crisp, then topped with folds of good smoked salmon, cream cheese, dill, and capers, or the inevitable smashed avocado toast (”I know it’s passé but I feel good eating it,” says Elmi). It hits next-level flavors with spicy citrus dabs of yuzu kosho pepper paste and a veritable snow of shaved ricotta salata.