Executive Chef Robert Surdam Takes The Helm at Red Owl Tavern

Executive Chef Robert Surdam Takes The Helm at Red Owl Tavern

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Executive Chef Robert Surdam Takes The Helm at Red Owl TavernPhiladelphia, PA - Red Owl Tavern, is delighted to announce that Executive Chef Robert Surdam has recently taken the over as Chef, along with a fresh culinary direction to the restaurants vibrant and contemporary American menu.

Executive Chef Robert Surdam Takes The Helm at Red Owl Tavern

ChefChef Robert Surdam has recently collaborated under a host of top chefs, most notably Chef Robert Weidmaier as well as critical roles at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel plus Philadelphia’s very own SQUARE 1682. Coming from the Washington D.C. region, the L’Academie de Cuisine alumnus fell in love with culinary arts at a youthful age, working in the kitchen at the young age of seventeen.

Executive Chef Robert Surdam Takes The Helm at Red Owl Tavern“I enjoyed working in the Red Owl Tavern kitchen a few years ago as the Executive Sous Chef, so I’m thrilled to be back in this new role,” said Surdam. “I love the energy of this restaurant – being able to look out onto Independence Mall – and I’m excited to put my stamp on the new menus, bringing new flavors to an expanding clientele.”

Surdam has updated all of Red Owl Tavern’s menus, including breakfast, brunch, lunch, and dinner. Spotlights of Surdam’s brand-new items include his take on Beer Braised Chicken Wings, served up alongside house-made ranch, or how about a  seasonal Autumn Greens Salad served with salt roasted bosc pear, smoked pecans, blue stilton cheese, cider vinaigrette. Chef’s Berkshire Pork Chop is double cut, finish with creamy Anson Mills polenta, poblano & sweet onion chutney, purple potato chips and cherry bbq glaze; La Colombe Espresso cured Duck Breast, served with spiced sweet potato, wilted kale and brandied fig gastrique. The Roasted Half Chicken, served with Anson Mills creamy grits, grilled asparagus, rosemary jus is the quintessential autumnal meal.

Unique brunch dishes comprise of Beef Cheek Benedict, delivered with red wine braised beef cheeks, cornbread, and tobacco hollandaise; Belly Buster Breakfast Sandwich, boasting house-made chicken sausage patty, smoked bacon, fried egg, sharp cheddar cheese, tavern ketchup. A “Birthday Cake” Waffle, finish with chocolate whipped cream, rainbow sprinkles, and a sponge cake crumble; and a Vegan BLT, with trumpet mushroom “bacon,” tomato, hydro bibb lettuce, vegan garlic tarragon aioli, and vegan potato brioche.

Also, Red Owl Tavern’s front-of-the-house also has new management with the addition of General Manager Richard Ruth, coming from the Philadelphia International Airport, managing three full-service establishments and previously at Xfinity Live as well as Louisville, KY’s Sidebar Restaurant Group.

Executive Chef Robert Surdam Takes The Helm at Red Owl Tavern“I’m looking forward to working with Chef Bobby and his dynamic and delicious cuisine,” said Ruth. “We’re working on creating an upbeat environment with compelling programming to complement Chef Bobby’s new menus.”

Customers at Red Owl Tavern can easily look forward to Mussel Mondays this autumn. Beginning Monday, October 8th, customers can easily decide from a variety of various mussel styles, including Coconut Red Thai Curry, Classic White Wine, or Smoked Tomato Broth, paired with a St. Benjamin’s Red Owl Pale Ale, made solely for the restaurant, for $14.



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