ABOUT THE RESTAURANT
Chef Chip Roman’s critically acclaimed Mica is one of Philadelphia’s finest restaurants. Here, diners can expect a daily changing a la carte menu, exquisite tasting menus, creative cocktails and a thoughtfully crafted wine list. The restaurant is positioned on the cobblestoned, tree-lined main street of Chestnut Hill and is housed in a quaint townhouse. The interior’s intimate atmosphere with sage-colored walls, reclaimed walnut floors and table tops, large fireplace and marble bar top, make guests feel as though they are dining in a welcoming friend’s home.
Mica opened in March 2011 and received a glowing “Three Bells: Excellent” review from The Philadelphia Inquirer’s restaurant critic, Craig LaBan, in which he gushed that Mica, “could potentially become one of the region’s best [meals].” Adding, “This was some of the most polished cooking I’ve eaten all year, with satisfying compositions that were clever, intricate, and modern without being overwrought.”
The fare at Mica has also garnered national attention, including a distinguished spot among Food & Wine magazine’s “Top 10 Dishes of 2011,” highlighting the Artichoke Angolotti. Additionally, Mica was ranked at #8 in GQ magazine’s “The 10 Best New Restaurants in America” in 2012.
ABOUT CHIP ROMAN (Chef / Owner)
Chef Roman is one of Philadelphia’s most exciting and talented chefs. He has worked in the city’s most prestigious kitchens and chefs including Le Bec Fin’s George Perrier and Marc Vetri’s Vetri. He first established himself though, as the proprietor of Charles Roman Catering, which he began running out of his home in 2004. As his catering business grew, Chef Roman seized the opportunity to open Blackfish in 2006 in downtown Conshohocken. The restaurant quickly earned a coveted “Three Bells: Excellent” review from the Philadelphia Inquirer. Named on a whim as Chef Roman was reading One Fish, Two Fish, Red Fish, Blue Fish to his children, the restaurant has earned tremendous critical acclaim, including being named “Best Restaurant” in Philadelphia magazine’s 2011 “50 Best Restaurants” issue. The restaurant centers on a philosophy of a progressive American cuisine with French influences while it is highly seafood-centric. The menu, which changes daily, showcases Chef Roman’s inventive, modern interpretations of classic dishes.
His second restaurant, Mica, offers a daily changing a la carte menu, exquisite tasting menus, creative cocktails and a thoughtfully crafted wine list. The restaurant opened in March 2011 to immediate critical acclaim, including Chef Roman’s second “Three Bells: Excellent” review from LaBan, in which he gushed that Mica, “could potentially become one of the region’s best [meals]…This was some of the most polished cooking I’ve eaten all year, with satisfying compositions that were clever, intricate, and modern without being overwrought.” Most recently, Mica was named by GQ magazine as one of the “10 Best New Restaurants 2012.”
For Chef Roman’s third restaurant, he partnered with Chef Jason Cichonski to open Ela. The restaurant is lead by the vision of Chef Cichonski, who LaBan has called “one of our most exciting young chefs,” where he combines an approachable menu of innovative dishes with an extensive wine and craft beer program as well as an inspired cocktail list in a rustic-modern setting. LaBan wrote that “few kitchens in town can match Ela’s food value-wise for pure excitement…from the first course to the last, the chef at Ela is hottest where it matters most,” in his glowing “Three Bells: Excellent” review.
Chef Roman and his wife Amanda reside just outside of Philadelphia in Conshohocken with their four children.