I promised I’d get back to you with details on the coming debut of elegant, haute Chinese Philippe Chow in the Boca space formerly occupied by III Forks, so after a conversation with company principal Stratis Morforgen, here it is.
For one, he thinks the “affluent, well-traveled” Boca market is “underserved” when it comes to fine Chinese cuisine, and he believes the new Philippe will be a lesson that the cuisine of the Middle Kingdom, when expertly prepared with high-quality ingredients, can offer a “great dining experience” on par with the best restaurants of any culture.
For another, an “extremely generous deal” with the building’s landlord will make it possible to set prices about a third less those at the Philippe in Miami Beach, which, btw, will be vacating its current location at the Gansevoort hotel for a new spot South of Fifth Street.
Now, for some specifics. Look for a “more casual” Philippe in Boca, with a 4 to 6 p.m. happy hour and $29 three-course prix fixe menu seven days a week. Also look for three bars (both indoors and out), a lounge, and a total renovation of III Forks space to Philippe’s signature “all about red” decor.
As for the food, the menu will be much the same as in Miami Beach (as will the kitchen crew), with the addition of lighter and healthier dishes aimed at health-conscious Boca diners. “We want to take away the stigma that Chinese food is fattening and bad for you,” Morfogen says.
One of the really cool features will be the daily “noodle show,” where master chef Wai Ming Cheng stretches a ball of dough into 300 perfect strands of pasta in about eight minutes. If you’ve never seen this done before it”s a performance worthy of a magician.
If you’re marking off days on your calendar, Morfogen says the Boca Philippe will debut the third week of August.