January 14, 2015
Courtesy: Taproom on 19th/for PhillyVoice
Twenty-one-year-old Christina DeSilva, Taproom on 19th's executive chef, with one of the bar's specialty burgers.
DeSilva, appointed executive chef last fall at South Philadelphia's Taproom on 19th, is a graduate of South Broad Street's JNA Institute of Culinary Arts and previously held an externship with Stateside alumnus chef Elijah Milligan. Prior to being hired as a sous chef at Taproom on 19th in July, she worked at Morgan's Pier under chef David Gilberg.
She's not just one of the youngest chefs on Philly's restaurant scene right now -- she's one of the youngest female chefs.
"A lot more lately, women chefs have been coming into the scene, and it's something that's new. The kitchen was definitely more so a man's place 10 years ago, but now, girls are getting the opportunity to compete and are taking advantage of that," DeSilva told PhillyVoice. "There are some bada-- female chefs in this city -- just look at [chef de cuisine] Julie Kline at Alla Spina. ... It's empowering."
DeSilva's 25-item Taproom on 19th menu has been changing on a rotating basis since she took over, but she pointed to a few menu highlights ("upscale stoner foods," she said) worth checking out. The best-seller so far: The shrimp tostadas.
The menu changes are effective immediately.
Malted brown butter sage milkshake (pictured below)*
with brûléed figs -- $7 (add bourbon for $3)
Venison chili
with Chihuahua cheese and homemade “Fritos” -- $12
Shrimp tostadas
topped with black beans, bacon, pickled jalapeno and guacamole -- $11
Charred Brussels sprouts
with farro, prosciutto and morello cherries -- $9
Mac and cheese
with fontina and cheddar cheese, pepperoni, house-braised tomatoes and herbed breadcrumbs -- $11
Cool ranch fries
with chipotle-lime mayo -- $4
Greek salad
with arugula, onion, Kalamata olives, feta and red wine vinaigrette -- $8 (add chicken for $3)
Pork belly cuban
with Swiss cheese, housemade pickles, red onion and horseradish -- $13
Bonzo burger
garbanzo beans, black quinoa, feta, cumin and cilantro yogurt -- $12
Chicken cordon bleu sandwich
with ham, mozzarella, Dijon and fried egg -- $13
Crispy eggplant sandwich
topped with hummus and tabbouleh -- $12
Seasonal parfait
golden raisins, cranberry, lemon curd, walnuts, pistachios and granola -- $7
DeSilva's brown butter sage milkshake, a new addition to the menu. / Lauren Mame Thomas
