|
 |
|
Nineteen at the Bellevue
An American brasserie, with a view of the city
|
Two of the big draws at Nineteen: the stunning view and the equally stunning raw bar
Top photo by G. Widman for GPTMC, bottom photo courtesy of Nineteen
|
Insider Tip
The Oysters at Nineteen are amazing. Succulent Wellfleets, Northumberlands, Wiannos, Moonstones and Raspberry Points are veritable stars at the restaurant’s centerpiece raw bar. Whether you go for lunch, dinner, brunch or cocktail hour, be sure to give a few of the excellent half-shells a try.
Brunch at Nineteen
Sunday Brunch at Nineteen is a beautiful way to conclude your perfect weekend in Philadelphia. There is a set price, for which you will enjoy the bountiful raw bar, an extensive buffet of hot and cold dishes, a main brunch entree, and a sinfully delightful assortment of pastries for dessert.
Nineteen, the new restaurant, cafe, bar and lounge atop the Park Hyatt at the Bellevue, is a stunning and elegant addition to Philadelphia’s dining scene. But it’s not just for formal dinners — Nineteen also boasts a comfortable side that is casual yet sophisticated.
One of the most dramatic features of Nineteen is its lofty location on the Bellevue’s top floor — the 19th to be exact. Taking advantage of said altitude, large, floor-to-ceiling windows offer panoramic views of the city's skyline and beyond.
The interior is balanced by two grand rotundas, each with a 36-foot high dome. The northern dome houses the restaurant’s main dining room, complete with a dramatic, 19-foot chandelier and a majestic seafood bar. Meanwhile, the south rotunda holds the cafe's main dining area under a stained-glass dome. Each room has a giant, floor-to-ceiling arched picture window.
The space is certainly spectacular, however, it’s the food at Nineteen that truly steals the show. And what's even more... you can enjoy a meal here at any time during the day — breakfast, lunch, dinner or in between.
The restaurant produces an excellent menu of New American cuisine, that reflects the kitchen’s many international influences. The menu changes seasonally, but imagine creative dishes such as Maine lobster — steamed, wok-fried or grilled, crispy black sea bass served with Kennett Square mushrooms, and braised veal cheeks with a Jerusalem artichoke puree, in addition to a seasonal selection of fresh shellfish from the seafood bar, including oysters, mussels, clams, scallops and stone crabs.
|