Tucked into a 1930s row home on a corner in West Philly, Marigold Kitchen, an intimate BYOB serves up some of the most elegant cuisine in town in a welcoming, artsy atmosphere. Executive Chef/Owner Robert Halpern’s menu, featuring local ingredients, changes daily, and his creative conceptual cuisines often are more captivating and beautiful than fine art. Traditional heirloom tomato salad? Not when it’s layered with jellied basil or balsamic dressing, lavender foam, quinoa-pine nut praline. Tuna tartare is given similar creative treatment surrounded by a microfruit salad, miso vinaigrette, tobiko and jellied lemongrass. Duck egg “carbonara” features house-made goats’ milk ricotta, squash “noodles,” pancetta and a poached duck egg. And berkshire pork might be served three ways: seared tenderloin, BBQ pork belly and Andouille that’s made at the restaurant. Amuse – the surprises that come before and between courses -- include such gems as: corn ravioli in a cream sauce, dusted with cumin; celery root or cucumber soda with thyme or pickle bubbles; and the tiniest “ice cream sandwich,” featuring two delicate chocolate wafers, “sandwiching” a sliver of pate. End your meal with zucchini donuts with a trio of dipping sauces (chocolate cinnamon, rosewater buttermilk and early gray) or a cheese plate, accompanied by spiced pecans, fruit cake and jellied quince figs. Yes, your mouth – in fact, all of your senses – are going to be “amused” at Marigold Kitchen.