Isabella announced yesterday that Denise Gesek has been named Executive Chef. Owner Tom Richter explains, “I wanted to bring a fresh change and retooling to Isabella. Denise is taking Isabella to where I have wanted the restaurant to go for years, more creative small plates with a broader Mediterranean reach.” Chef Gesek will introduce an all new menu featuring traditional Spanish Tapas and Mediterranean cuisine with a modern twist.
Gesek is a graduate of Johnson and Wales. She has worked in the kitchen of prominent restaurants in Boston and Philadelphia, led a fine dining restaurant as executive chef at the Brandywine River Museum, and worked with prestigious chefs such as Jasper White and Lydia Shine. She also owned and operated her own catering business.
The new menu features a variety of Spanish dishes and tapas with seasonal ingredients sourced from local Pennsylvania farms. Dishes range from Charcuteria y Quesos ($14 – $16); Cocas like the Barcelona with shrimp, tomato, green onion and chickpea spread ($10); Sopa y Ensalads include Portuguese potato, chorizo and kale soup ($7); Tapas featuring Stuffed piquillo pepper filled with catalonian goat cheese ($9); Mariscos with Grilled langoustines over saffron rice with chili pepper oil ($18); Carne highlights Skirt steak with Swiss chard, cipollini onion in a sangria sauce ($18); and Platos Mixtos like grilled seasonal vegetables with farrow ($15).
For reservations call (484) 532-7470 and for more information visit Isabella’s website.
ROMAINE WEDGE 8
Topped with gorgonzola crumbles, bacon, red onion and grape tomatoes
KEYSTONE 11
Kennet square wild mushroom with manchego cheese
AHI TUNA CEVICHE 12
Fresh raw Ahi Tuna in lime juice, chili pepper and cilantro. Tossed with sliced avocado, tomato, onion and mango
BRICK CHICKEN 16
Half roasted chicken with rosemary au jus, salt roasted potatoes
PAN SEARED SEA SCALLOPS 17
With saffron sauce and fava bean purée
GRILLED LANGOSTINO 18
Grilled Mediterranean shrimp served over saffron rice with chili pepper oil
BARCELONA 10
Shrimp, tomato, green onion with chickpea spread
(shown with Brick Chicken and Scallops)