Philadelphia Inquirer food expert Craig LaBan has found another little-known restaurant that’s about to take off in a big way. The Redcrest Kitchen in Queen Village, under the creative guidance of Souderton native Adam Volk, has a first-rate menu but a low profile.

For now.

Because as LaBan cites, once the reputation for this destination begins to spread, getting a table at this South Philadelphia standout will become a challenge.

Volk took his Montgomery County upbringing up north and attended the Culinary Institute of America in Hyde Park, New York. He then opened a Brooklyn restaurant featuring American fare.

Five years ago, back in town, Volk opened a fried-chicken operation in Philadelphia’s East Passyunk section. It was extremely popular but felled by an expired lease.

He and his collaborators have now moved onto The Redcrest Kitchen. Its initial months of operation were beset by some unexpected wrinkles (a flooded basement) and an operating model in need of tweaks (out-of-synch menu prices for the area).

But operations are smoothing out.

LeBan was particularly fond of the menu’s mashed butternut squash toast and the chicken liver mousse, whose paring with jam and smoked peanuts he found to be like a “…grown-up take on PB&J.”

More on chef-owner Adam Volk is at The Philadelphia Inquirer.

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A look at the Queen Village section of Philadelphia, where Souderton chef-owner Adam Volk is serving diners.