Helm's younger sibling, South Helm, is now open in Pennsport. Less than a year after opening the lauded Helm BYO in Kensington, Michael Griffiths and Kevin D'Egidio are miniaturizing the plates and prices for their southern reprise. The American locavore BYO will change its menu weekly and keep its dishes priced so that you can pay for them with a $20 and have money leftover for tip.
At least for now, the entire menu is written on a chalkboard and consists of just ten "main courses" and two desserts that sound amazeballs: gateau Basque, rhubarb and yogurt, and strawberry spicebush, which seems to be a Helm invention. "Entrees" include seafood fra diavlo; quail, mushroom, hakurei; and leeks, goat yogurt and bitter greens.
Decor is simple, with hardwood floors, minimal wall adornment and bare wooden tables. In fact, most of the restaurant's color comes from the bright chalks used to write on the blackboard.
