Along with excellent food options, its status as the only restaurant venue within a tall ship in the
world, and being the oldest and largest square-rigged sailing
vessel help to make the Moshulu a very attractive choice for planners of group dining functions and meetings.
The Moshulu, which is located at Columbus Circle on Penn’s Landing in Philadelphia, is a great dining choice for a number of
reasons.This AAA Four-Diamond award winning restaurant,bar and deck is the choice of many planners because of its beauty, historical background and mouth-watering dining options. According to Jack Wade, general manager for the Moshulu, the conven- ience of its location, its unique backdrop, the style of food and the opportunity to create a special menu for a function all factor into planners choosing his restaurant.
“The Moshulu is so unique in itself,” said Wade.“It’s the world’s oldest and tallest, four-masted tall ship and an award-winning restaurant that offers intimate interiors and open-aired and tented decks that provide stunning views of the city to the west, the waterfront and Camden, NJ to the east.”
Moshulu's Chef,Anthony Bonett, serves a contemporary American menu that offers food from the land and sea while incorporating fresh, locally sourced ingredients. The cuisine is created with combinations and flavors that are quite approachable. Wade said the venue's Executive Pastry Chef SandyValentine hand bakes some of the best and most decadent seasonal desserts found anywhere in the city. Nomatter the theme,Valentine can create custom cakes to meet virtually any request.
“It’s about coming aboard and having an inspired dining experience, whether it’s for an intimate party of 10, a group of 30,or a celebration for 500 people,” saidWade. “The entire experience aboard the Moshulu is about great food served by a friendly and professional staff that will be a truly unique and memorable experience.”
Chef Garces’ selections of Spanish tapas are popular for events at Amada Restaurant in Old City Philadelphia
24 January February 2015
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