We ordered from their seasonal specials menu and had wok soft shell crabs with lemongrass, tamarind, thai basil, organic chilies ($29, seasonal special) that was superbly fried. It’s hard to keep the fish inside the thick, rolled cucumber strips since there is nothing to keep it together and it’s too large to eat in one bite (it’s more of a two to three bite kind of affair). While I do appreciate the idea of a no-rice sushi roll, it’s too clunky and large to eat. All of these offerings were very fresh and tasted delicious, especially the silky bluefin toro with the yuzu soy sauce. The Sushi Deluxe Entrée ($34) consisted of sea urchin (uni) gunkanmaki, salmon roe gunkanmaki tuna, salmon, yellowtail, and shrimp nigiris, house tea smoked salmon sashimi, trio of uni ($8 each) set in partially hollowed cucumber, three sashimi slices of bluefin toro ($13 each), and rolls of Chilled no rice sushi roll, tuna, salmon, striped bass, avocado, cucumber ($15). Since we ordered a couple of different of sushi items, we were bestowed with an enormous platter of sushi and sashimi that caught neighboring table’s attention. Our very large platter of various sushi and sashimi Bluefin toro slices Uni and salmon roe gunkanmakis The truffle scent was prominent and the black truffle flavors from the risotto and emulsion did deliver and it does accompany the supple chunk of Wagyu beef wonderfully. Not too long after our receiving our drinks, Chef Feury greeted us with an amuse bouche of Wagyu beef with black truffle risotto and black truffle emulsion. The sweet and fruity Bangkok Mango Martini ($9.95) that is easy to like, and my slightly effervescent, red berry-centered cocktail Hibiscus Bliss ($11.95). We ordered drinks of a clean, crisp, light bodied Hitachino Nest White Ale ($12) that has notes of wheat-y malts and spicy pepper and citrus. Our drinks Chef/Owner Patrick Feury Wagyu beef with black truffle risotto and black truffle emulsion Despite of the eyebrows this would raise since there’s so much on the menu, Chef Feury and his crew masterfully handles and executes the food this very well. Seasonal drinks and dishes additions spark interest on the menu, which spans straightforward Asian, sushi, New American, and fusions of all three. But beneath Nectar’s gloss is creative cooking from Executive Chef Patrick Feury. ![]() When you enter the heavy doors of Nectar, you would encounter a soaring, dramatic space designed by David Rockwell that is centered by a huge Buddha tapestry and a U-shaped sushi counter that are packed with a mix of affluent locals and a few tables who are here for the splurge dinner. Dotted with small strip malls along the road and some, like this restaurant, are large freestanding places. Nectar is about a 30-minute drive from downtown Philly, where we eventually end up in a town that sort of feels like the Hamptons in New York. Exterior of Nectar Looking down the dining room Tall ceilings with dramatic orange lampshades Executive Chef/Partner Patrick Feury and interior of main dining room
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