The Little Lion officially opened yesterday on Chestnut St. in the old Haru. On Wednesday night, owners Chris Younge and Jason Dills hosted a party for the press and friends. At the soiree, cocktails were served, as well as an array of tasty delights from the menu executed by Little Lion executive chef Sean Ciccarone formerly of Pennsylvania 6, Farmer’s Cabinet and the Mainland Inn.
Chef Ciccarone told me he once worked at Haru a decade ago and was pleased with the renovations of the historic building. He told me he was influenced by the southern cooking he did in Charleston, South Carolina, and Jacksonville, Florida, at earlier gigs he’s had.
I think you’ll agree he’s captured the magic of Southern cooking in his fried chicken, mac and cheese and the most delicious Brussels sprouts you’ll ever have. Originally the Brussels sprouts were a side dish to the beef short ribs, but they tested so good they’re now a standalone dish. There’ll be 16 draft lines with craft beers, draft cocktails and draft lattes all available. Currently Little Lion is open for lunch and dinner, and soon will server brunch on the weekends.
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HughE Dillon covers parties, events and more for Philadelphia magazine’s The Scene. You can follow him on Twitter at @iPhillyChitChat and visit his daily online social diary PhillyChitChat.com.
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