Moshulu Restaurant
401 South Columbus Boulevard, Philadelphia PA 19106Diners looking for a luxurious evening that seems to float on gossamer waters need look no further than Moshulu, the docked restaurant nestled in the Delaware River at Penn's Landing. The menu is creative American and boasts a wide array of innovative cuisine that draws on seasonal ingredients from around the state. The views of the water are stunning and drinks on the top deck are perfect as the mercury rises. Moshulu serves delectable dishes and promises to transport patrons to a majestic world of adventure and history within the space of a single meal.
The Floating Restaurant
Review by TableAgent
Moshulu has enjoyed over 100 years on the open water as a testament to nautical fortitude and grace. Now Philadelphians have the chance to experience all she has to offer at Penn’s Landing every night of the week. Having voyaged from South America to Australia to Africa in its heyday, this vessel brings uniqueness all its own to every meal and elevates each bite into an experience not to be missed. The floating restaurant once traveled around Cape Horn 54 times and has endured untold stormy seas through her extensive travels. All of which add a distinct sense of adventure and timelessness to an evening out that can’t be duplicated anywhere else in the city.
The sense of adventure is also evident throughout the menu thanks to the fearless innovation of Chef Ralph Fernandez. His emphasis on fresh seasonal ingredients and boundary-pushing combinations has meant that Moshulu will remain a top rated eatery for years to come. His passion for culinary creativity shines through in the Chef’s Entrée Specials, each of which deserves particular tableside consideration.
For a one-of-a-kind evening, the Moshulu was just the thing. Even a routine trip to the restroom was filled with wondrous exploration as the stairs leading to the deck were awash in history. Lined with yellowing photographs of the ship’s former glory as a military vessel, the Moshulu's commitment to quality means you’ll never want the meal to end. Instead of camping out, it’s recommended that you arrive early for sunset drinks on the deck before meandering through the ship to appreciate its historic journey to Penn’s Landing. The interior is remarkably expansive and the most innocent nooks and crannies seem to hold a treasure trove of classic maritime charm.
The waitstaff was exceedingly professional and took fantastic care of us all evening. From the hostess to the servers, Moshulu’s attention to quality service did not go unnoticed. We were enthusiastically greeted and shown our seats after being invited to relax in the front lounge, which boasts a terrifically mythic air of nautical beauty. We were shown to an exquisitely appointed table before gazing out at the bewitching river view. The sense of proximity with the water is difficult to overstate and sets Moshulu apart as a restaurant that can truly transport diners at a moment’s notice. Most seats have a water view and offer fantastic scenery for a meal to remember.
The first dish to arrive was the Kobe Beef Sliders. The appetizer was true to form with lusciously packed Brioche rolls stuffed with Kobe beef, Cabot cheddar cheese, wild mushrooms and chipotle mayo. However, the flavor was hard to believe. Each miniature patty packed a punch of lusciously prepared burger and high quality ingredients that coaxed every ounce of flavor from the dish. I savored every bite and was particularly impressed by the addition of wild mushrooms to the unusually complex Kobe. The beef exuded the decadent flavor well known to burger aficionados while its succulent meat enveloped the other ingredients in a warm Brioche embrace.
Next, the Warm Duck Salad was served and we feasted on organic spring greens, spinach, frisee, fingerling potatoes, dried cranberries, goat cheese, and walnut vinaigrette. The flavor profile went beyond mere salad to the deliciously sweet aspect of duck meat that permeated every inch of the dish. Its soft texture was complemented by the slight fattiness of well-prepared duck and the goat cheese enhanced the velvety nature of each forkful. Fingerling potatoes and dried cranberries made the evening seem like another Thanksgiving dinner and we both felt tremendously grateful for the bounty of Moshulu cuisine spread out before us.
For our entrees, we made the grueling decision between equally amazing options and eventually settled on the Medallions of Veal Tenderloin and Australian Lamb Loin. The former was expertly seasoned with green asparagus and lump crabmeat which danced on the tongue and delighted the senses. Every bite exercised a subtle flavor medley that began with the chive potato puree and ended with the Bernaise sauce with cabernet thyme reduction. The crabmeat added a dose of creamy texture while the crisp asparagus added a summertime zest to an otherwise all-season dish. It is a truly phenomenal dish with the power to stir your stomach from complacency and awaken your cheesesteak-deadened taste buds from their whiz-induced slumber.
Our second entrée, the Australian Lamb Loin, also succeeded in becoming a new favorite dish of mine, with its heirloom cherry tomatoes, Italian flat leaf parsley, a bed of luscious chick pea hummus, and merlot lamb jus. Nestled on top was a finely cut lamb loin that would make any diner chow down within seconds. We were no different, but we had to restrain ourselves in order to slow down and savor the deliciously tender meat. The texture of the lamb was undoubtedly encouraged by the liberal use of merlot in the recipe, which never threatened to overpower the dish but adeptly brought out the finest flavors throughout the dish. Our side dishes were given the utmost care and arrived from the kitchen with a flourish. The Shrimp and Artichoke Risotto was a unique take on seasonal spring dining with an eye towards locally sourced ingredients. With its basil, oven dried tomatoes, and Parmesan Reggiano, this side brought to life the multitude of flavors infused in our entrees. Our second side was a Yukon Gold Potato Puree mingled with black truffle butter. The taste of truffle permeated the dish and we savored the luscious taste well into the night.
Our final course, dessert, was a true delicacy. We ordered a decadent slice of chocolate cake and its ganache filling was absolutely stellar. It was pure indulgence with its rich dark chocolate yet subtle cacao kick. This dessert created a wonderful tango between light and sweet while leaving my taste buds fully satiated. Perhaps the best aspect was that the cake exuded a warm creaminess that rivaled the richest milk chocolate and went well with espresso.
My experience at Moshulu was an unforgettable combination of alluring history and timeless elegance. From the cuisine to the staff to the setting, this floating restaurant on the Delaware River offers more than simply stunning views. Diners have the opportunity to enjoy creative meals and, for an evening, be transported back to a time when quality was the rule rather than the exception. Under Chef Fernandez's direction, the Moshulu has thrived as a culinary hot spot just waiting for you to enjoy what happens when you add water to top notch talent.
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Reservations
Business Info
- Address: 401 South Columbus Boulevard, Philadelphia PA 19106
- Cross Street: Delaware Riverfront
- Location: Center City | Old City
- Cuisine: American |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Brunch | Lunch | Dinner |
- Parking: Public Lot |
- Payment Options: VISA | Amex | MasterCard |
- Corkage Fee: N/A
- Website: http://www.moshulu.com
- Phone: (215) 923-2500
- Features: Full Bar, Sunday Brunch, Outdoor Seating, Private Room, Smoking Area, Wheelchair Access, Happy Hours, Lounge / Bar, Chef’s Table,
- Occasion: Romantic Dining, Business Dining, Meet for a Drink, People Watching, Special Occasion,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
- Tuesday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
- Wednesday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
- Thursday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
- Friday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5:30 p.m. - 10 p.m.
- Saturday
- Lunch - Main Dining Room 11:30 a.m. - 2:30 p.m.
- Dinner - Main Dining Room 5 p.m. - 10:30 p.m.
- Sunday
- Brunch - Main Dining Room 10:30 a.m. - 2:30 p.m.
- Dinner - Main Dining Room 5 p.m. - 9 p.m.
F.A.Q.s
Frequently Asked Questions- Where is your restaurant located?
- The restaurant and bar are located in a four-masted sailing ship, afloat at Penn's Landing at 401 South Columbus Boulevard
- Does the restaurant have a chef's table? If so, can anyone make a reservation at the chef's table?
- Yes, Moshulu does have a chef's table. It can seat up to 20 people and anyone can reserve it.