BY GREGG RAMSHAW...

The art of cooking

Another recent entrant in downtown high-end dining is Six Penn Kitchen, in a corner four-story building at Penn Avenue and Sixth Street in the Cultural District. It’s the first upscale creation of the financially successful Eat’nPark restaurant chain based here for more than 50 years. The director of concept development is Mark Broadhurst, the third generation of the family operation. He says his company’s departure from serving basic family food at suburban drive-in restaurants to establish a fancy eatery reflects Eat’nPark’s commitment to the city’s revival.

Six Penn Kitchen’s American bistro cuisine fosters the slow food (as opposed to fast food) movement. “We’re braising, roasting, brining, confiting, and smoking our food,” he says.

“The pork shank served on Friday has to be started on Tuesday. First we brine it; then we confit it at a low temperature in it’s own fat. Then we flash fry it for a crispy exterior. These are old world cooking techniques. We’re taking our time to get the true flavors out.”

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