Friday, March 1, 12:00 noon
Members $55, guests $65

Dan Reilly cooks for a tough crowd. Executive chef at the elite 140-year-old Union League of Philadelphia, Reilly counts among his regulars a veritable who's who of Philadelphia society, with many a visiting diplomat, U.S. President, and captain of industry stopping by to dine—only if invited by a member, of course. Unlike many private clubs of similar vintage and pedigree, the venerable Union League was not founded as a place for members to wine and dine in "correct" company. Its activist political heritage—it was established to support Abraham Lincoln—is as much a part of its tradition as its marble halls, silver place settings, and priceless art collection.

But if fine dining wasn't the impetus behind The Union League, it's nevertheless central to the club's history. At an organizational meeting held in 1862, founders dined on chicken salad and fried oysters, a Philadelphia specialty that remains on the menu. As Rick Nichols wrote of that dish in Inquirer Magazine, "Today the club's chef [Reilly] turns out one of the city's best versions." Reilly is adept at making all the classic dishes longtime Leaguers demand, as well as "fresh dynamic cuisine," as Beth D'Addono described it in the Courier Post.

A graduate of Johnson & Wales, Reilly worked at Grand Teton and Yellowstone National Parks and Lake Tahoe (the last, as sous-chef at Harrah's), before taking an executive chef position at the Wyndham Franklin Plaza and Penn Tower Hotel, both in Philadelphia. In 1992, Reilly signed on at the exclusive Union League, and last year, he was named Culinarian of the Year by the American Culinary Federation.

These days, membership in The Union League is no longer limited to "gentlemen." But that doesn't mean it's easy to join. There's an elaborate protocol involving nominations, recommendations, and an intimidating interview with the board. Or you could just dial (800) 36-BEARD.