Restaurant Agent > Philadelphia Restaurants > Devon Seafood Grill Restaurant

Devon Seafood Grill Restaurant

225 South 18th Street, Philadelphia, PA 19103

Description: Devon
Copyright: PhilladelphiaRestaurants.com

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Restaurant Review

Devon Seafood Grill offers “global aquatic cuisine,” with ingredients and flavors from all corners of the world. Chef Jitendra Gulgule serves up creative interpretations of market-fresh Pacific and Atlantic fish and shellfish, presenting both daily and seasonal specials and signature classics. An oyster bar and extensive wine cellar add to the experience, as does the comfortably elegant setting.

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Customer Reviews

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Expectations

Name: Edward | Date: July.23.2010

We have come to expect good food and very accomodating service and so far, Devon has not disappointed!

Good food, great atmosphere!

Name: Suzanne | Date: June.24.2010

Good food, great atmosphere!

number one place

Name: Timothy | Date: May.03.2010

Two words about this restaurant delicious peaceful. The food was excellent hand down will be going there more often fresh food this place has it

well recommend this place

Name: david | Date: April.22.2010

This is a great resturant

great

Name: craig | Date: April.22.2010

everything was great...we were seated in the bar so it was a little loud..and the portions could be a little bigger. but overall it was great ..service was excellent.

devon seafood grill

Name: khayree | Date: March.25.2010

a very wonderful place, the waitress was fantastic and the food was to die for

The Seafood Mixed Grill is the best!

Name: Tiana | Date: March.06.2010

My friends and I visited Devon for my birthday and I really enjoyed myself as well as the food. We all ordered the seafood mix grill which was a combination of everything! Lovely Feb 26!

The food was great

Name: Regina | Date: August.18.2008 Me and my husband pick Devon for our 5 year anniversary and we loved the the food. The service was good, but the atmosphere was a little loud. If your are looking for a low key atmosphere you won't find it here, but overall it was nice experience for my husband and me, for it was our first time there.

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Map & Directions
Special Offers
Menu & Wine
Video
Chef Profile
Recipes
Calendar of Events
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Book Table

Restaurant Info

Cuisine:	Seafood
Neighborhood:	Center City / Rittenhouse Square
Cost:	4
Dress Code:
Tel:	(215) 546.5940
Website:	Website
E-mail:	Email
Open Since:	2008
Cuisine:	Seafood
Neighborhood:	Center City / Rittenhouse Square
Cost:	4
Dress Code:
Tel:	(215) 546.5940
Website:	Website
E-mail:	Email
Open Since:	2008

Map & Directions

Address: 225 South 18th Street, Philadelphia, PA 19103

Menus & Wine List

TODAY'S FRESH FISH

All fish is served grilled unless otherwise stated. Choice of garlic mashed potatoes or roasted Yukon gold potatoes, chef vegetables or fresh asparagus and our famous sweet biscuit.

Atlantic Salmon $ 22.95: Canada
Mahi Mahi $ 23.95: Costa Rica
Swordfish $ 25.95: Block Island
Broiled Halibut $ 26.95: Alaska
Broiled Ono "Wahoo" $ 26.95: Hawaii
Broiled Striped Bass $ 26.95: Cape Cod
Seared Opah "Moonfish" $ 27.95: Hawaii
Seared Monchong $ 27.95: Hawaii
Seared Tomba "Albacore" Tuna $ 28.95: Atlantic
Broiled Grouper $ 29.95: Baja

SEASONAL PREPARATIONS

Seared Alaskan "Sockeye" Salmon $ 26.95: Potato sage gratin, leek fondue, and mustard vinaigrette
Seared Hawaiian Monchong $ 29.95: Ginger lemon grass dashi broth, Chinese egg noodles, edamame, bab bok cho shiitake m shrooms daikon and orange relish
Broiled Alaskan Halibut $ 28.95: Sweet potato corn hash, apple wood bacon and a corn butter sauce
Macadamia Crusted Opah $ 29.95: Orange beurre blanc, grilled asparagus, fresh berries

STARTERS

Fresh Shucked Oysters $ 9.99: Malpaque,Prince Edward Island 2.00 each Cape May Salts,Cape May NJ 2.25 each Island Creek, Massachusetts 2.50 each Beausolei, New Brunswick 2.75 each
Classic Oysters Rockefeller $ 7.95: Creamed spinach, applewood smoked bacon, parmesan (3) 7.90 | (5) 11.95
Fried Oysters $ 11.95: Sweet-spicy sambal sauce, soy glaze, wakame, pickled ginger, key limes chili threads
Fresh Steamed Littleneck Clams $ 12.50: White wine, clam and garlic broth
Steamed Maine Mussels $ 11.95: White wine and garlic or Scampi style
Vietnamese Style Crab Spring Rolls $ 10.95: Crab, daikon, avocado, mint, basil, shiro miso, wakame, and sweet & sour sauce
Colossal Shrimp Cocktail $ 14.00: Served with two sauces
Jumbo Lump Maryland Style Crab Cakes $ 17.50: Creole remoulade, mango tartar sauce
Calamari $ 10.95: Crispy fried, jalapeños and carrots dipping sauce
Proscuitto Crusted George's Bank Scallops $ 9.50: Pan-seared, shaved fennel salad, basil oil, balsamic glaze
Duck Trap Smoked Salmon $ 9.50: Dill sauce, fried capers, marinated red onions, focaccia crisps
Goat Cheese Bruchetta $ 8.95: Tomato basil cruda, Focaccia crisps, Kalamata olive tapenade
Tuna Tartare $ 11.50: Pickled cucumbers, broken wasabi vinaigrette, house made sesame cracker
Chipotle Grilled Shrimp $ 8.95: Corn black bean relish, chipotle butter sauce, Pico de gallo cilantro lime sour cream
Cold Seafood Platter $ 49.00: Colossal shrimp cocktail, fresh shucked oysters, tuna tartar (serves 3-5)

SIGNATURE ENTREES

Char Crusted Atlantic Yellowfin Tuna $ 29.95: Rare Tuna, Foyot sauce, roasted Yukon potatoes, fresh asparagus
San Francisco Style Cioppino $ 25.00: Shrimp, scallops, mussels, clams, fresh fish, red wine tomato sauce
Japanese Breaded Fried Shrimp $ 20.00: Cocktail sauce with horseradish, French fries, cole slaw
Chipotle Grilled Shrimp Enchiladas $ 20.50: Sweet corn jalapeño crepes, corn black bean relish, jicama lime slaw, pico de gallo
Jumbo Lump Maryland Style Crabcakes $ 29.50: Creole remoulade mango tartar sauce Yukon whipped potatoes, fresh asparagus
Blackened Chicken Penne Pasta $ 16.95: Roasted pepper cream sauce, shiitake mushrooms, leeks, sun dried tomato pesto
Pan Roasted Chicken Breast $ 19.50: Forestiere chive gnocchi, Marsala and sage demi glace, balsamic reduction
Braised Boneless Shortribs $ 25.50: Wild mushrooms, baby carrots, pearl onions, whipped Yukon gold potatoes, marsala pan jus, horseradish gremolata
Lobster Ravioli $ 24.50: Balsamic grilled vegetable ravioli with lobster cream sauce, sautéed lobster meat, spinach leeks, basil, pine nuts, cream sauce
Seafood Mixed Grill $ 31.00: Shrimp, scallop, salmon, jumbo lump crab cake, Yukon whipped potatoes, sautéed spinach
Seared Georges Bank Scallops $ 26.50: Lemon risotto, shaved fennel salad, basil olive oil balsamic reduction
Crispy Short Ribs With Day Boat Scallops $ 24.95: Potato gnocchi, leeks, oyster and shiitake mushrooms, pan jus horseradish gremolata
South African Lobster Tail $ 42.00: 8 oz
Live Main Lobster $ 29.00: 1/4 lb. 2 lb - 45.00 3 lb - 65.00 5 lb - 85.00

STEAKS AND COMBOS

Grain-fed Midwestern beef, aged at least 21 days for flavor and tenderness. Served withYukon whipped potatoes, whipped sweet potatoes or lemon risotto, chef seasonal vegetables or grilled asparagus.

Center Cut Filet $ 27.50: 6 oz. 8 oz - 31.95
USDA Certified Prime Angus Beef Cowboy Bone-In Rib Eye $ 37.00: 18 oz
USDA Certified Prime Angus Beef Kanssas City Strip $ 38.00: 14 oz
Center Cut Filet & Japanese Breaded Fried Shrimp $ 34.50: 6 oz
Center Cut Filet & Maryland Crab Cake $ 35.50: 6 oz
Center Cit Filet & South African Lobster Tail $ 55.00: 6 oz filet/ 8 oz tail

SOUPS & SALADS

New England Clam Chowder $ 6.50
Spicy Creole Gumbo $ 6.50
Main Lobster Bisque $ 7.50
House Salad $ 6.50: Baby greens, watercress, feta cheese, toasted pine nuts, honey balsamic vinaigrette
Caesar Salad $ 6.50: Romaine hearts, parmesan cheese, croutons, asiago cheese crisp
Field Green and Strawberries $ 6.50: Field greens, red onions, reggiano-parmesan cheese and sherry vinaigrette
Heirloom Tomato Salad $ 6.95: Vine ripened tomatoes, fresh mozzarella basil oil balsamic reduction
Lobster Cobb Salad $ 20.00: Field greens, lobster meat, avocado, red onion, corn, corn nuts, apple wood bacon buttermilk tarragon dressing and a hard boiled egg
Broiled Atlantic Salmon Salad $ 22.00: Montrachet goat cheese, olives, soft croutons, tomatoes, balsamic onions, spinach

STARTERS

TEMPURA SHRIMP SUSHI ROLLS $ 9.25: cucumber, soy, wasabi, pickled ginger. Small $7.25
LOBSTER TAMALE $ 8.50: corn, roasted poblano, cilantro, avocado cream
SMOKED SALMON FLATBREAD $ 6.95: roasted garlic white sauce, red onion, caper, watercress with lemon infused olive oil
AHI TUNA SUSHI ROLLS $ 10.50: cucumber, soy, wasabi, pickled ginger. Small 8.25
COCONUT GREEN CURRY MUSSELS $ 8.25: cilantro, lime, crispy sweet potato straws
SHRIMP COCKTAIL $ 14.00: cocktail sauce, creole remoulade
ROASTED DUCK FLATBREAD $ 7.50: fig barbeque sauce, fontina, provolone, gorgonzola, red onion, granny smith apple, sage vinaigrette
BLUE HILL BAY MUSSELS $ 11.95: white wine and garlic. Small $8.25
VIETNAMESE CRAB SPRING ROLLS $ 10.95: daikon, avocado, mint, basil, pea greens, carrots, sweet n’ sour dipping sauce
STEAMED LITTLENECK CLAMS $ 12.50: white wine and garlic
CHIPOTLE GRILLED SHRIMP $ 9.50: corn-black bean relish, chipotle butter sauce, pico de gallo, cilantro lime sour cream
JUMBO LUMP CRAB CAKES $ 17.50: creole remoulade, mango tartar sauce
FRIED CALAMARI $ 10.95: jalapeños and carrots, sweet n’ sour, creole remoulade
GOAT CHEESE BRUSCHETTA $ 8.95: tomato-basil cruda, focaccia crisps, kalamata olive tapenade
TUNA TARTARE $ 11.50: pickled cucumbers, broken wasabi vinaigrette, sesame crackers
COLD SEAFOOD PLATTER $ 39.00: shrimp cocktail, fresh shucked oysters, tuna tartare

SOUPS & STARTER SALADS

NEW ENGLAND CLAM CHOWDER $ 6.50
SPICY CREOLE GUMBO $ 6.50
MAINE LOBSTER BISQUE $ 7.50
BABY GREENS $ 6.50: watercress, feta, toasted pine nuts, honey balsamic vinaigrette
Caesar Salad $ 6.50: grated parmigiano reggiano, croutons, asiago cheese crisp
STRAWBERRIES & BABY GREENS $ 6.00: red onion, parmigiano reggiano, sherry vinaigrette
ROASTED CRIMSON BEETS $ 5.95: gorgonzola, pears, candied walnuts, watercress, walnut vinaigrette

ENTRÉE SALADS

GRILLED CHICKEN CAESAR SALAD $ 13.50: parmigiano reggiano, croutons, asiago crisp. Small $10.50
GRILLED SALMON PANZANELLA $ 13.95: spinach, montrachet goat cheese, balsamic roasted onions, tomatoes, basil oil, balsamic vinaigrette
CHAR CRUSTED SEARED TUNA SALAD $ 14.50: romaine, asparagus, english cucumbers, yukon gold potatoes, lemon yogurt dressing
GEORGES BANK SEA SCALLOP & SHRIMP SALAD $ 15.95: baby greens, applewood smoked bacon, pepper jack cheese, mango vinaigrette
LOBSTER COBB SALAD $ 18.50: watercress, arugula, baby spinach, tomato, applewood smoked bacon, corn nuts, white cheddar, avocado, corn, red onion, sweet potato shoestrings, tarragon ranch dressing

BRUNCH SPECIALTIES

OSCAR QUICHE $ 14.00: crab cake, asparagus, hollandaise, fruit compote
WILD MUSHROOM QUICHE $ 11.50: with baby greens, pine nuts, balsamic vinaigrette, mixed berries
RANCHERO OMELET $ 11.00: andouille, chiles, pepper jack, cilantro, pico de gallo, griddle cakes
COUNTRY OMELET $ 10.50: canadian bacon, peppers, red onions, potatoes, mushrooms, tomatoes, fontina, provolone, griddle cakes
CRAB & SPINACH OMELET $ 13.50: jumbo lump crabmeat, baby spinach, red onion, asparagus, tomatoes, griddle cakes
EGGS BENEDICT $ 11.00: potato griddle cakes, fruit compote
STEAK & WILD MUSHROOM QUICHE $ 16.00: tomatoes, field greens in balsamic vinaigrette
SALMON BENEDICT $ 14.50: poached eggs, seared atlantic salmon, english muffin, hollandaise
FRENCH TOAST NAPOLEAN $ 11.00: cinnamon raisin bread, caramelized bananas, honey butter, mixed berries, maple syrup

SANDWICHES

on Le Bus bread served with french fries and cole slaw

GRILLED CHICKEN $ 9.95: applewood smoked bacon, pepper jack, caramelized onions, lettuce, tomato, roasted red pepper mayo, egg bun
SMOKED TURKEY $ 9.50: applewood bacon, mozzarella, lettuce, tomato, roasted red pepper mayo, rustic country white
TILLAMOOK CHEDDAR BURGER $ 9.75: ½ lb creek stone farms black angus beef, lettuce, tomato, egg bun. Add bacon 75¢
GRILLED SALMON $ 12.50: applewood smoked bacon, mozzarella, lettuce, tomato, roasted red pepper mayo, rustic country white

ENTRÉES

BLACKENED CHICKEN PENNE $ 12.95: roasted red pepper cream, shiitake mushrooms, leeks, sun dried tomato pesto
VEGETABLE RAVIOLI WITH SAUTÉED SHRIMP $ 14.50: basil, leeks, spinach, tomatoes, pine nuts, parmigiano reggiano, lobster cream
JUMBO LUMP CRAB CAKES $ 21.50: creole remoulade, mango tartar sauce, whipped yukon gold potatoes, chef’s seasonal vegetables
PAN ROASTED CHICKEN BREAST $ 14.50: chive gnocchi, wild mushrooms, fennel, marsala and sage demi glace, balsamic glaze
6 OZ. CENTER CUT FILET $ 27.50: whipped yukon gold potatoes, chef seasonal vegetable
LOBSTER MAC N’ CHEESE $ 14.95: white truffle bread crumbs, grilled asparagus
SEAFOOD MIXED GRILL $ 23.95: shrimp, scallop, salmon, jumbo lump crab cake, whipped yukon gold potatoes, sautéed spinach

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LUNCH

Lunch

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WINE LIST

Wine List

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Business Hours

Monday	All Day: 11:00AM - 10:00PM Happy Hours: 5:00PM - 7:00PM
Tuesday	All Day: 11:00AM - 11:00PM Happy Hours: 5:00PM - 7:00PM
Wednesday	All Day: 11:00AM - 11:00PM Happy Hours: 5:00PM - 7:00PM
Thursday	All Day: 11:00AM - 11:00PM Happy Hours: 5:00PM - 7:00PM
Friday	Dinner: 11:00AM - 12:00AM Happy Hours: 5:00PM - 7:00PM
Saturday	Dinner: 11:00AM - 12:00AM
Sunday	All Day: 11:00AM - 10:00PM Brunch: 11:00AM - 2:00PM

Signature Recipes

Recipe Name

Course:	Dessert
Cuisine:	French
Main Ingredient:	Chocolate
Cooking Method:	Dessert
Occasion:	Any occasion
About:	This is a traditional French style Mousse au Chocolat
Serves	2-5

Part 1. Chocolate Mousse

Ingredients

6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream

Directions

Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.

Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.

Note:

Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.

Part 2. Rasberry Syrup

Ingredients

6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream

Directions

Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.

Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.

Note:

Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.

Tip

Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.

Special Offers & Coupons

Restaurant special offers and coupons

Calendar of Events

Job Opportunities

Cooks,Dishwashers

Date Posted: Feb-04-2010
Job Type:	Part-Time
Industry:	Restaurant - Food Service
Restaurant:	Red Pearl Kitchen
Salary Range:	based unpon experience
Job Description:	Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees.

Managers, Chefs

Date Posted: Feb-04-2010
Job Type:	Full-Time
Industry:	Restaurant - Food Service
Restaurant:	Red Pearl Kitchen
Salary Range:	open-based upon experience
Job Description:	Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it.

Servers, Bartenders, Bussers

Date Posted: Feb-04-2010
Job Type:	Part-Time
Industry:	Restaurant - Food Service
Restaurant:	Red Pearl Kitchen
Salary Range:	minimum wage plus tips
Job Description:	We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key.

Line Cook

Date Posted: Dec-16-2009
Job Type:	Full-Time
Industry:	Restaurant - Food Service
Restaurant:	Kemo Sabe
Salary Range:	DOE
Job Description:	Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com.

experienced line cook

Date Posted: Nov-15-2007
Job Type:	Full-Time
Industry:	Restaurant - Food Service
Restaurant:	Crab Catcher
Salary Range:	$9.50
Job Description:	oyster bar/line cook

experienced night server

Date Posted: Nov-15-2007
Job Type:	Part-Time
Industry:	Restaurant - Food Service
Restaurant:	Crab Catcher
Salary Range:	minimum wage, plus tips
Job Description:

Bussers

Date Posted: Nov-06-2007
Job Type:	Part-Time
Industry:	Restaurant - Food Service
Restaurant:	La Fiesta
Salary Range:	base + tips
Job Description:

Line Cook and Sous Chef

Date Posted: Jul-10-2007
Job Type:	Full-Time
Industry:	Restaurant - Food Service
Restaurant:	Bella Luna
Salary Range:	TBD on experience
Job Description:	Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable.

Hostess

Date Posted: Jun-30-2007
Job Type:	Part-Time
Industry:	Restaurant - Food Service
Restaurant:	Osetra - The Fish House
Salary Range:	$7.50 + Tips
Job Description:	Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please!

Waiter

Date Posted: Jun-30-2007
Job Type:	Part-Time
Industry:	Restaurant - Food Service
Restaurant:	Osetra - The Fish House
Salary Range:	$7.50 + Tips
Job Description:	Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls!

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Devon Seafood Grill Restaurant

Restaurant Photos

Restaurant Review

Video

Customer Reviews

Expectations

Good food, great atmosphere!

number one place

well recommend this place

great

devon seafood grill

The Seafood Mixed Grill is the best!

The food was great

Q & A

Have a question about this restaurant? Ask the Agent!

Agent Tips

Navigation Links

Restaurant Info

Map & Directions

Menus & Wine List

TODAY'S FRESH FISH

SEASONAL PREPARATIONS

STARTERS

SIGNATURE ENTREES

STEAKS AND COMBOS

SOUPS & SALADS

STARTERS

SOUPS & STARTER SALADS

ENTRÉE SALADS

BRUNCH SPECIALTIES

SANDWICHES

ENTRÉES

LUNCH

WINE LIST

Business Hours

Signature Recipes

Recipe Name

Part 1. Chocolate Mousse

Ingredients

Directions

Note:

Part 2. Rasberry Syrup

Ingredients

Directions

Note:

Tip

Special Offers & Coupons

Calendar of Events

Job Opportunities

Cooks,Dishwashers

Managers, Chefs

Servers, Bartenders, Bussers

Line Cook

experienced line cook

experienced night server

Bussers

Line Cook and Sous Chef

Hostess

Waiter

Submit a Restaurant