2. The food menu will be very familiar to Philadelphians.
There’s a little something for everyone on Double Knot’s menu, which is the same here as it is in Philadelphia and Miami. Overseen here by chef Sung Kim, formerly of Blue Ribbon Sushi & Steak, Double Knot Miami, and the Tin Building’s Shikku sushi counter, the menu includes a large section dedicated to robatayaki, or skewers of everything from shishito peppers to duck legs, octopus, and kobe beef, which are served with a housemade smoked mustard. Equally as extensive are the sushi offerings, which are served with warm rice and include more modern takes like foie gras with miso caramel and scallion, and red snapper with kombu and ponzu.
Of the cooked dishes, a number have been on the menu since the restaurant opened in 2016, including a cheesesteak bao stuffed with ribeye and provolone, and a duck scrapple bao, which nods to a dish from the Pennsylvania Dutch community that’s traditionally made from pork scraps.
Arguably, the best-known dish from the restaurant is Schulson’s edamame dumplings with truffles, which he first made at the now-shuttered futuristic Philly spot Pod 25 years ago and then put on the opening menu at Buddakan in New York in 2006. The dish hasn’t changed much in that time: Edamame puree with a touch of truffle is wrapped up in housemade har gao wrappers and served in a caramelized shallot sake broth. “If I had a penny for every edamame dumpling, I’d be pretty well off,” he jokes.
If you need some guidance on ordering, consider the chef’s tasting menu ($78) which allows you to pick one item from each section and two robatayaki — or you can leave all the choices to the team.
Finally, for dessert, Kim is keeping things simple with soft-serve ice cream in flavors like miso-caramel, and offering mochi, which they hope to make in house down the road.