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Chef Mitch Prensky has amped up his partnership with The Franklin Mortgage & Investment Co. to present Lemon Hill, a tavern-like joint in Fairmount boasting delicious American food and great craft cocktails. (Photos by M. Edlow for GPTMC)

In a continuation of the innovative partnership between The Franklin Mortgage & Investment Co. and Supper that began last spring, The Franklin’s Managing Partner Mike Welsh and Supper Chef Mitch Prensky will debut Lemon Hill tonight, December 28.

Since March, patrons at The Franklin have been enjoying bar snacks by Chef Prensky and Supper’s diners have been sipping Franklin-created cocktails.

Now Lemon Hill will wed The Franklins top-notch tipples with Prensky’s seasonal American cooking, all under one roof, in a cozy neighborhood tavern-like joint.

Location

Located in Fairmount in the old Lucky 7 spot, Lemon Hill takes its name from the historic mansion located just up the street.

The restaurant will take a more casual approach to food than does Supper, with a large portion of the kitchen’s fare will be made in the beautiful centerpiece brick oven, pictured above.

Green

In keeping with his tradition of sustainably sourced ingredients, Prensky will be serving Creekstone Farms beef and turning out a signature burger blend, from La Frieda, for the Classic Pattymelt. Local produce will be sourced from Newtown Square’s Blue Elephant Farm, which serves Supper & Lemon Hill exclusively.

Drinks

The beverage program’s well-curated wine and beer list (six taps will contain a mix of local and non-local brews), in addition to coffee by Stumptown Roasters, will complement the craft cocktail list, created by Al Sotack of The Franklin.

Fun fact: Lemon Hill is the only bar in the neighborhood and one of the few in the city to use Kold Draft Ice, the purest available in the industry.

Overall, Lemon Hill’s casual setting (think exposed brick, and frosted windows salvaged from The Architects Building on 17th & Sansom Streets) and approachable food and drink menus are a perfect addition to an up-and-coming neighborhood, and the Philadelphia culinary scene in general.

Call (215) 232-2299 for reservations. Check out the full menus, below.

Lemon Hill
727 N. 25th Street
www.lemonhillphilly.com

Lemon Hill Cocktail Menu: Winter 2011

Daiquiri
El Dorado 3 Year rum, fresh lime juice, sugar
Served up

Rye Buck
Wild Turkey rye whiskey, fresh lemon juice, house ginger syrup
Served tall with soda

Mark Twain
Famous Grouse blended scotch, fresh lemon juice, Angostura bitters
Served up

Double Cross
Smith and Cross rum, Pierre Ferrand Ambre cognac, Cointreau, fresh lemon and lime juice
Served up

Bizzy Izzy Highball
Rye whiskey, Amontillado sherry, fresh lemon and pineapple juice
Served tall with soda

Clover Club
Plymouth gin, dolan dry vermouth, fresh lemon juice, house raspberry syrup, egg white
Served Up

Blues Explosion
Dickle’s No. 12 Tennessee whiskey, fresh grapefruit juice, maple syrup, angostura bitters
Served on the rocks

The Fairmount Project
Bluecoat gin, Bonal, Luxardo maraschino, fresh lemon juice, house blackberry syrup, Bitter Truth mole and Fee’s aromatic bitters
Served up

Kensington
Buffalo Trace bourbon, Carpano Antica sweet vermouth, orange marmalade, Peychaud’s bitters
Served up

Old Fashioned
Grandad 114, demerara sugar, Angostura and Bitter Truth aromatic bitters
Served on the rocks

Bobby Burns
Famous Grouse scotch, Carpano Antica sweet vermouth, Benedictine
Served up

Boulevardier
Buffalo Trace bourbon, Carpano Antica sweet vermouth, Campari
Served on the rocks

Snacks

Dirty rice fritters with trinity relish and crawfish mayo

California Roll Crab Dip with wasabi tobiko and nori dusted rice crackers

Hot spiced pecans with bacon, peppadews and molasses

Crispy hominy with chili, lime and queso anejo

Firsts

Smoked tomato soup, blue cheese popovers

Mason Salad: Mixed Blue Elephant Farm lettuces and herbs,
sweet garlic vinaigrette

Fondue salad: BE Farm root vegetables, Ben’s apples,
Belgian endive, spiced pecans and chevre fondue

Brick oven flatbread

Pastrami fried chicken wings
house pickles and 1000 island dressing

Cathead biscuits, escargots, garlic cream,
parsley salsa and fried egg

Housemade beer cheese
Blue Elephant Farm honey, grilled toasts

Potted pork rillettes
apple mostarda and rye bread toasts

Sandwiches
Classic Patty Melt
grilled onions, house pickles, yellow American and secret sauce, waffle fries

Turkey leg confit on housebaked Texas toast
cornbread mayo, spicy slaw and cranberry compote

Dirty Rice Fritter Po’Boy
Dirty rice fritters on baguette with iceberg, red onion, pickles,
crawfish mayo and trinity relish

Entrees
Hearth baked cavatappi
Smoked Brussels sprouts, roasted mushrooms, sage and Cantal

Brick oven roasted market fish of the day
Charred escarole, confit gold potatoes and salsa verde

Shrimp n Grits
Head on gulf prawns, anson mills grits, braised collards,
pickled okra and red devil butter

Brick roasted Amish chicken
smoked bacon, pickled white mushrooms, charred leeks and creamy anson mills polenta

Stout braised beef brisket
French soup onions, potatoes aligote and horseradish gremolata

Dessert
Pies and ice cream