Not to be outdone, Chef Eddie Blyden has pulled out all the stops for the Alembic's menu, with an eclectic array of small plates. Eddie's menu has regional American and global influences, all prepared with local products from folks we know, as much as possible. Chef Blyden has risen to the challenge of pairing food with the assertive flavors of our spirits list and his sourcing here at the Alembic is a continuation of his philosophy at Magnolia. Seasonal, local and sustainable remain the key elements of our vision at both places.

 
“I almost hate to admit it, but, I am a bit of a groupie. I have followed Chef Eddie Blyden from 21st Amendment (hiatus in PA) to Sneaky Tiki, to The Alembic…

Do try the: duck/risotto cake, sliders (the lamb is crazy good), the cheesesteak (braised oxtail - Oh. MY. GOD), the charcuterie platter is worth investigating too. The divine cheesecake has no proper crust, but instead has out of this world lemon poppy seed oatmeal cookies that are chewy goodness.”

Wow is the food good here. Problem is it's small plates so you order a LOT of them and then you realize it's filling. My faves? The cheesesteak (braised oxtails), the grits (with quail egg!), the cassoulet and the gumbo. Oh wait. And the spaetzle…

”The food was amazing. Great sliders made from ground lamb with a spicy aioli and roasted red peppers on toasted bread. Also the garlic frites were delicious. Can't wait to go back and try more of the food and fancy drinks when I am down there.”

But the Alembic, jewel of jewels, serves duck risotto cakes in a mango reduction, little Moroccan lamb burger sandwiches with harissa aioli, jamaican jerk chicken wings, and something featuring a quail egg. It's a refined, earthy, fearless menu of incredible flavor and quality.