Located in Olde Kensington just off Girard, Helm has enjoyed rave reviews since opening their doors in March 2015; in fact, within months of opening, Helm was named #10 in Philly Mag’s highly anticipated 50 Best Restaurants list. Fast forward one full year, and it seems that Helm’s rising star chefs, Kevin D’Egidio and Michael Griffiths, have rapidly made a name for themselves in the City of Brotherly Love. Not only have they announced their plans to open a second location, but they’ve wasted no time in doing so. South Helm will open its doors in April 2016!
As the duo continues putting the finishing touches on their new Pennsport location, we look back on the immense success of their inaugural year. Are you wondering why Helm has been so incredibly successful that they need to open a second location already? Well, they’re not exactly serving up your typical dining experience…
Here are our top 10 reasons to fall in love with Helm:
- First of all, there’s no menu. Two blackboards artfully adorn the small space in lieu of a paper printout. No waste is incurred in printing a daily rotating menu; plus, it’s kitschy and colorful.
- It’s all about the ingredients. Each dish is described simply to let the ingredients take center stage. Your options are listed in the form of ingredient combos. Instead of “smoked carrots with chevre in a roasted pepper sauce,” you get a simple description: “Carrots, Chevre, Basquaise.” (If this is still on the menu, it’s a must. The carrots are smoked, served with fermented red pepper sauce, and sprinkled with fried shiitake mushrooms that taste deliciously like bacon. Yum.)
- “What in the world is basquaise?” you ask. Exactly. While their ingredients are locally sourced, their intriguing recipes are globally inspired. Helm’s unique flavor profiles set them apart as creators, never imitators. (For the record, a basquaise sauce is prepared in the style of Basque cuisine and typically includes tomatoes paired with sweet or hot red peppers.)
- Their staff is incredibly knowledgable and attentive. With only three simple words listed to explain each dish, they take the time to verbally paint a picture in impressive detail and answer any questions you may have. Giving us her undivided attention, our server had me at “Brussels, Hazelnut, Escargot.” The nuttiness of the winter veggies was perfectly balanced by a bit of mustard and a hint of citrus.
- The vibe is relaxed, friendly, and conversational. Even at maximum capacity, the small restaurant only holds approximately 40 people for an intimate dining experience with a true neighborhood feel.
- Helm’s chefs have killer resumes. Kevin D’Egidio sharpened his culinary skills working at Tangerine, Lacroix, Will, and Stateside while Michael Griffiths kitchen experience includes Ela, Rittenhouse Tavern, and Fork.
- They’re committed to locally sourced ingredients and humanely raised meats from nearby farms.
- Helm serves the carefully crafted dishes you’d expect of a snooty, fine dining establishment in an uber casual setting. Think soft candlelight, embossed wallpaper, mason jars, and rustic shelving.
- They’re a BYO. Do you need us to elaborate?
- Whoever said that a multi-course gourmet meal should break the bank? If you’re wondering if “gourmet” is an overstatement, try the “Kale, Duck, Gouda.” The dish begins with persimmons that are hung for ten weeks to remove the sugar. Then, the kitchen chars local lacinato kale, handcrafts delicate tortellini, and composes a garlicky gravy that’s topped with perfectly roasted shredded duck. At under $100 – excluding tip – our party of two dined on five savory plates, two desserts, and left literally gawking at the bill.
If you haven’t yet checked out Helm’s original location, what are you waiting for? Visit their website for more information or to make a reservation, and be sure to follow their Facebook, Twitter, and Instagram for some seriously mouth-watering pics!
