At Laurel ($$$$), our food critics consistently recommend: Duck Confit with Black Truffle Emulsion, Foie Gras Torchon with Brioche. Duck Confit with Black Truffle Emulsion scores 95.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Laurel's centerpiece course: Moulard duck confit with black truffle-infused turnip emulsion.
"Laurel's duck confit tasting course represents the finest French technique operating in BYOB South Philly. Nicholas Elmi's restraint is the whole achievement here."
French-technique torchon with toasted brioche and Sauternes gelée.
"Laurel's foie gras torchon with toasted brioche and Sauternes geleé is the French-technique preparation that defines the restaurant's fine dining approach. The torchon is made in-house and the Sautern…"
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