Some of the most innovative dishes to come out of chef Patrick Feury’s kitchen have evolved from conversations with patrons. Such is the case with the immensely popular King Kong Roll, which he added to Nectar’s lunch and dinner menus almost four years ago. To satisfy surf-and-turf fans, Feury marries substantial pieces of cooked-to-order filet mignon with chunks of Nova Scotia lobster in a rice-coated roll. “Everyone had Godzilla rolls on their menus,” says Feury. “So I thought, ‘Why not name one after King Kong?’” $21.
1091 Lancaster Ave., (610) 725-9000, tastenectar.com.
