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Dining Review: Crazy-wonderful food presentations

Peter Serpico wants to burn your apples. He wants to torque your duck. He wants to snatch the sweet peas from their baby pods and swap them when you're not looking with luminous emerald orbs of tiny juicy cucumbers. His vision for new-and-improved lamb ribs? It's so mad-scientist, it's downright unnatural.

It's good old Cope's corn - in ravioli! The dried corn is pureed like polenta, the pillows nestle in Mexican chorizo sauce.
It's good old Cope's corn - in ravioli! The dried corn is pureed like polenta, the pillows nestle in Mexican chorizo sauce.Read moreDAVID M WARREN / Staff Photographer
    by Craig LaBan, Inquirer Restaurant Critic | Columnist
    Published