Category: Restaurants

  • Roxanne reopens, this time with a food license and lunch menu

    Roxanne reopens, this time with a food license and lunch menu

    After a 10-week shutdown and over three years of operating without a food license, Roxanne is ready to open — this time with a license to operate, a passed health inspection, and a new lunch menu.

    The Department of Licenses and Inspections shut down the Queen Village restaurant in April. By May, the restaurant was quietly taking reservations for mid-June via Resy. Now, chef-owner Alexandra Holt has confirmed that Roxanne’s first seating will be tonight.

    “See u tomorrow,” Holt posted Tuesday afternoon via a story on Roxanne’s Instagram account, which disappear after 24 hours. The Michelin-recommended restaurant’s biography on the platform also declares it as “open.”

    Roxanne had been operating without a required food preparation and serving license since it first opened at 912 Christian St. in 2022, and again when it moved to its current location, at 607 S. Second St., at the end of 2024, L&I confirmed after an Inquirer search of city records.

    The restaurant had also never received a health inspection during the years it operated at either location, the Department of Public Health confirmed after a separate search of health inspection records.

    “Roxanne’s was never inspected [by the health department] because it was never legally operating,” Department of Public Health Department spokesperson James Garrow previously told The Inquirer.

    A cease operations notice posted on the restaurant Roxanne’s front door on May 21, 2026, at 607 S. Second St. The Michelin-recommended Queen Village restaurant has now passed a health inspection and obtained a food license.Tom Gralish / Staff Photographer

    Garrow now confirms that Roxanne’s license plan of review, a crucial step to getting proper permitting, had been approved in May. The restaurant passed a health inspection on June 11, based on department records. That same day, Roxanne received a food preparation and serving license from L&I, according to records obtained by The Inquirer. The license expires June 12, 2027.

    The city has yet to fine Roxanne for any violations, and it is unclear if it plans to do so. Representatives for L&I and the city’s law department did not immediately respond to requests for comment.

    L&I’s inspections, safety, and compliance division fines businesses up to $300 per day for operating without a license after receiving a citation. “Cases involving businesses that never obtained a license are handled by the court, with penalties determined during legal proceedings,” L&I spokesperson Shemeka Moore previously told The Inquirer.

    Holt — Roxanne’s chef and owner — did not respond to repeated requests for comments regarding the restaurant’s opening plans or any changes it made during the licensure process.

    L&I initially issued Roxanne a cease operations order on April 6. The restaurant first covered it with pink construction paper and painter’s tape, an act that is against the law in Philadelphia and carries a $2,000 fine.

    “I operate with a really small team, so all mistakes are definitely my mistakes,” Holt told The Inquirer in April. “I’m not the best at this [business] stuff.”

    The raw cheesesteak at Roxanne in Philadelphia, which is one the first restaurants in the city recommended by the Michelin Guide.Tyger Williams / Staff Photographer

    A BYOB with lunch

    The shift to operating legally has brought a slew of changes to Roxanne. The restaurant is now a BYOB.

    Initially, Roxanne carried “cocktails, beer, and PA wines,” according to a screenshot of the restaurant’s FAQ from earlier this year.

    A search of Pennsylvania Liquor Control Board records did not return a liquor license for Roxanne at 607 S. Second St. While some restaurants are permitted to serve alcohol through partnerships with in-state wineries, breweries, or distilleries, “the PLCB’s review of its records did not immediately reveal an apparent connection between any licensee” and Roxanne, a spokesperson for the PLCB previously told The Inquirer.

    Wine and spirits displayed by the bar at Roxanne on May 1, 2025. The restaurant is now a BYOB.Tyger Williams / Staff Photographer

    Now, the restaurant serves a trio of non-alcoholic cocktails in flavors that include toasted cinnamon and yuzu, and lemon marmalade and hibiscus.

    Also new: The restaurant now has a lunch menu with items that span $8 for curly fries to $40 for an omelet 😉 with crab and sungold tomatoes. Other new additions include a tuna melt on challah bread, a “pretty big” sticky toffee waffle with soft serve ice cream, and spaghetti with meatballs.

    It is unclear how and when Roxanne plans to serve lunch. The restaurant has long functioned with Holt working alone in the kitchen and three front-of-house employees. Roxanne also has no lunch hours posted to its website yet. Its Google Business profile lists hours operation as 6 to 10 p.m. Thursday through Saturday.

    The cheeseburger dessert with a chocolate sundae at Roxanne.Tyger Williams / Staff Photographer

    This is not the first time Roxanne has undergone a major transformation.

    When Holt opened Roxanne it 2022, its eight-course tasting menu functioned like a dinner theater, with shifting offerings that allowed Holt to process emotions like grief and political disillusionment through what she once described as “blob” food.

    Esquire named that version of Roxanne one of the Best New Restaurants in America in 2022. Our own food critic Craig LaBan, however, found it “more interesting than delicious.”

    Two years later, Holt relocated Roxanne to Queen Village, where it hit its stride with a pared-down tasting menu of raw cheesesteaks, dessert cheeseburgers, and fancy deli meats. Suddenly, LaBan loved it. So did the storied Michelin Guide, which recommended the restaurant on its first trip to Philly.

    “Restaurants could learn a thing or two from this eccentric spot in Old Town [sic],” the guide said of Roxanne. “Chef Alexandra Holt just wants to cook — and cook she can.”

  • Philly aims for glory at the 2026 James Beard Awards

    Philly aims for glory at the 2026 James Beard Awards

    Before Philadelphia’s chefs, bakers, restaurateurs, and bartenders take center stage at tonight’s James Beard Awards in Chicago, one Philadelphian has already brought home a medal.

    On Saturday night, Inquirer staff photographer Monica Herndon won the 2026 James Beard Media Award for Narrative Photography for “The hunt for life-giving ‘country food’ in the Canadian Arctic,” a photo essay documenting Inuit food traditions in the remote northern Québec community of Inukjuak.

    The Inquirer’s Monica Herndon, winner of the Narrative Photography Award, speaks during the 2026 James Beard Media Awards on June 13.Jeff Schear / Getty Images for the James Beard Foundation

    The project accompanied reporting by Inquirer restaurant critic Craig LaBan and chronicled how residents hunt, prepare, share, and preserve traditional foods, including seal, beluga, and caribou. In October 2024, Herndon and LaBan followed filmmaker Kirk French of Penn State to the region as he screened a documentary.

    “There was this moment, at the end of the trip when I was leaving, when one of the elders pulled me aside and whispered, ‘You know you’re very lucky to be here,’” Herndon recalled in a chat Monday before she photographed tacos for a food article. “It sent chills down my spine.”

    A father and daughter walk near the Innuksuak River in Inukjuak, Quebec.Monica Herndon / Staff Photographer

    A native of Annapolis, Md., Herndon has worked at The Inquirer for nearly seven years. She won a 2022 Mid-Atlantic Emmy Award and Best in Show recognition from the National Press Photographers Association’s Northern Short Course contest for her work on The Inquirer’s “Wildest Dreams” project, a mini-anthology of storytelling about Black cultural inheritance, legacy, and joy.

    She previously accompanied LaBan to Japan to photograph chefs Jesse and Matt Ito’s homecoming and to Thailand for a feature tracing the roots of chef Chutatip “Nok” Suntaranon.

    Now the attention turns to the restaurant and chef awards, which will be presented tonight at the Lyric Opera of Chicago.

    Philadelphia enters the ceremony with seven finalists, one of the strongest showings of any city in the country. Kalaya is nominated for Outstanding Restaurant, while Emmett is a finalist for Best New Restaurant. The Lovers Bar at Friday Saturday Sunday is in the running for Outstanding Bar.

    In individual categories, Justine MacNeil of Fiore is a finalist for Outstanding Pastry Chef or Baker. The hotly contested Best Chef: Mid-Atlantic category includes three Philadelphia contenders: Jesse Ito of Royal Sushi & Izakaya, Amanda Shulman of Her Place Supper Club, and Omar Tate and Cybille St.Aude-Tate of Honeysuckle.

    Philadelphia already has one James Beard honor secured this year.

    In February, Center City’s Oyster House received a James Beard America’s Classics Award, recognizing restaurants with timeless appeal and deep roots in their communities.

  • It’s soft-shell crab season. Here’s where to find them in Philadelphia.

    It’s soft-shell crab season. Here’s where to find them in Philadelphia.

    The soft-shell crab is one of the pleasures of late spring and summer. They offer the sweet, briny flavor of fresh blue crab wrapped in a delicate, edible shell that turns crisp when cooked.

    This year’s season, however, appears to have been compressed.

    Soft-shells are blue crabs that have recently shed their hard outer shell and are briefly in a soft, vulnerable state. Anthony D’Angelo of South Philadelphia seafood distributor Samuels Seafood said warmer water temperatures brought on the crab molt early, while fewer marketable peelers, weather interruptions, and normal predation left restaurants with fewer crabs and a shorter window.

    Volume this year is down about 20% from last year, yet prices last year were about 15% higher, D’Angelo said.

    As an example, D’Angelo said jumbo soft-shells sold for an average of about $98 a dozen in May, compared with roughly $117 a dozen during the same period last year. Another run of crabs from the Carolinas is expected in late August or early September, likely at lower prices, he said.

    Many restaurants are offering soft-shells when they can get them. Blue Corn in the Italian Market recently featured them as tacos with mango slaw, guacamole, fresh jalapeño, and microgreens.

    Others keep them on the menu throughout the season. Soft-shells remain one of the more expensive seafood items. Several restaurateurs said they are paying $95 to $100 a dozen for jumbo crabs. Given that many restaurants target food costs of roughly 30% to 33% of menu price, that is one reason a soft-shell dish can easily top $30.

    For chef Randy Rucker, who serves soft-shells at both River Twice and Little Water, the annual ritual is worth the cost and unpredictability. “When they’re available, we grab them,” he said. “They’re special. They’ll always be special.”

    Here are some of the dishes I’ve found. As always, call ahead to confirm availability.

    Soft-shell crabs, herb crusted over an arugula salad with tomatoes, cucumbers and mango, at Caffe Aldo Lamberti, 2011 Marlton Pike, Cherry Hill.Courtesy of Caffe Aldo Lamberti

    Caffe Aldo Lamberti, Cherry Hill

    Chef Genaro “Jerry” Ventura changes the preparation of his crabs frequently at this Italian destination. Last week, he crusted soft-shells with herbs and served them over arugula with tomatoes, cucumbers, and mango. Another preparation paired pan-seared soft-shells with squid-ink linguine, garlic, extra-virgin olive oil, tomatoes, and snap peas. Expect to pay about $28 for one crab at lunch or $45 to $48 for two at dinner.

    Condesa, Center City

    At this Mexican restaurant, chef Jason Peabody’s crab relleno features beer-battered soft-shell crab with green rice, salsa roja, and epazote mayo ($34).

    At the Crossbar (2225 Darby Rd., Havertown), a soft-shell crab sandwich is deep fried and topped with a smoky house- made harissa aioli, lettuce, and tomato and served on Le Bus brioche bun.Courtesy of the Crossbar

    The Crossbar, Havertown

    This Delco taproom’s soft-shell is battered and fried, then topped with smoky house-made harissa aioli, lettuce, and tomato on a Le Bus brioche bun ($24).

    Soft-shell crab with flageolet beans, tapenade, and preserved lemon at the Good King Tavern, 614 S. Seventh St.Ed Newton

    The Good King Tavern, Bella Vista

    The French bistro has featured soft-shell crab as a chalkboard special with flageolet beans, tapenade, and preserved lemon ($32).

    Chicken-fried soft-shell crab with vin jaune hollandaise and sorrel at Little Water, 261 S. 20th St.

    .Courtesy of Little Water

    Little Water, Center City

    This seafood restaurant’s chicken-fried soft-shell crab comes with vin jaune hollandaise and sorrel ($42).

    The soft-shell Benedict at Lucky Duck, 501 N. Columbus Blvd.Pri Rambhia

    Lucky Duck, Old City/Northern Liberties

    Soft-shells are on this riverside bar’s weekend brunch menu as a Benedict with Old Bay Alabama white sauce, arugula, and hollandaise, on brioche.

    Oyster House, Center City

    The seafood destination’s grilled soft-shell crab ($36) is plated with poblano Dijon sauce, blanched asparagus, smoked trout roe, and pickled ramps. There’s also a fried soft-shell crab BLT ($29) with smoked bacon and ramp buttermilk ranch.

    Soft-shell hoagie tartine at Post Haste, 2519 Frankford Ave.KC Tinari

    Post Haste, Kensington

    At this farm-to-table restaurant, chef Ari Miller (husband of Inquirer food reporter Kiki Aranita) offers a soft-shell hoagie tartine featuring a breaded and fried crab on Brass Monkey bread with green coriander mayo, shredded local iceberg lettuce, heirloom tomato, crispy herbs, and caviar lime ($24).

    Soft-shell crab cooked over charcoal with crab fat and golden Ossetra caviar at River Twice, 1601 E. Passyunk Ave.Mike Prince

    River Twice, South Philadelphia

    The signature preparation at this Southern restaurant returns this season: a soft-shell crab grilled over charcoal and finished with crab-fat koji butter and golden Ossetra caviar ($52).

    At Stina (1705 Snyder Ave.), the soft-shell crab is served with Greek-style potato salad, capers, lemon, herbs, extra-virgin olive oil, smoked trout caviar, and Bukovo vinaigrette.Courtesy of Stina

    Stina, South Philadelphia

    At his Mediterranean restaurant, chef Bobby Saritsoglou serves soft-shell crab with Greek-style potato salad, capers, lemon, herbs, extra-virgin olive oil, smoked trout caviar, and Bukovo vinaigrette ($36).

  • The only revived Iron Hill Brewery in the Philly suburbs is set to reopen next week

    The only revived Iron Hill Brewery in the Philly suburbs is set to reopen next week

    Another Iron Hill Brewery is set to reopen next week.

    The Huntingdon Valley restaurant will be back in business Monday, June 22, according to the restaurant’s new ownership group. It will mark Iron Hill’s fourth post-bankruptcy revival and the only one in the Philadelphia suburbs.

    The Center City brewpub reopened in April, followed by the Wilmington riverfront location in May and the Hershey restaurant earlier this month. The Lancaster outpost is also set to reopen by the end of June.

    Elsewhere, other former Iron Hills are being transformed into new restaurants. And in a few spots, property owners are still looking for their next tenant.

    The brewery chain, which was founded in Newark, Del., in 1996, had leased some of these properties for decades.

    Some longtime customers were shocked when Iron Hill’s former ownership group closed all locations in September and filed for liquidation bankruptcy, citing $20 million in debt. The abrupt shutdown left more than a dozen vacant brewpubs across Pennsylvania, New Jersey, and Delaware.

    In the bankruptcy process, a new ownership group — later revealed to include original cofounder Mark Edelson and other former executives — acquired Iron Hill’s trademark and intellectual property, as well as five restaurant leases.

    Amid the reopenings, the new owners have launched a fresh loyalty program and special offers, including a free beer and free appetizer for customers with prebankruptcy gift cards that are no longer usable.

    While Iron Hill had a suburban-Philly focus before bankruptcy, the Huntingdon Valley Shopping Center location is the only one set to be resurrected in the collar counties or South Jersey.

    Bartenders there will be pouring a new IPA, Hop Chase, brewed exclusively for Huntingdon Valley, according to the new owners. They said patrons can sit inside or outside at the restaurant’s beer garden, which was the chain’s first when it opened in 2016.

    “We’re creating a true neighborhood place for the guests we call family, somewhere the community can come together over laughter, great food and award-winning beer,” Naomi Yared, general manager of the Huntingdon Valley Iron Hill, said in a statement.

    What’s happening at your neighborhood Iron Hill?

    The former Iron Hill Brewery in Chestnut Hill sat empty in November. Property owners are still marketing the space for lease.Jose F. Moreno / Staff Photographer

    Here’s what we know about these local Iron Hill Breweries as of publication time June 15:

    Philadelphia

    Pennsylvania suburbs

    The lounge area is pictured last month at Ogyu Japanese BBQ at the former Iron Hill Brewery in Ardmore.Michael Klein / Staff
    A pedestrian walked by the closed Iron Hill Brewery in West Chester in October. Magerk’s Pub & Grill is now taking over the space.David Maialetti / Staff Photographer

    Elsewhere in Pennsylvania

    • Hershey (101 W. Chocolate Ave.): Reopened as Iron Hill Brewery under new ownership
    • Lancaster (781 Harrisburg Pike): Reopening as Iron Hill Brewery under new ownership
    • Lehigh Valley Mall (950 Lehigh Lifestyle Center, Whitehall): No update from property owner

    New Jersey

    The closed Iron Hill Brewery in Maple Shade is pictured in September.Tom Gralish / Staff Photographer
    • Maple Shade (24 E. Kings Hwy.): No update from property owner
    • Voorhees (13107 Town Center Blvd.): No update from property owner

    Delaware

  • Teaching an old don new tricks: How ‘Skinny Joey’ Merlino went from wiseguy to influencer

    Teaching an old don new tricks: How ‘Skinny Joey’ Merlino went from wiseguy to influencer

    At noon on a bright June Tuesday, the scene at Skinny Joey’s Cheesesteaks & Pizza on the Wildwood boardwalk felt more like a South Philly block party than a soft opening.

    Joseph “Skinny Joey” Merlino worked the crowd at his new shop — hugging, shaking hands, posing for photos — moving easily among his friends and admirers. At 64, five years removed from the criminal justice system, the onetime alleged head of Philadelphia’s underworld is enjoying a second act that few could have predicted: cheesesteak entrepreneur, podcaster, and social-media personality.

    Joseph “Skinny Joey” Merlino (left) and Joe “Lil Snuff” Perri Jr. (right) posing with a customer outside the Skinny Joey’s Cheesesteaks & Pizza shop in Wildwood.Tom Gralish / Staff Photographer

    Orbiting him with a phone and a grin was Joe “Lil Snuff” Perri Jr. — 30 years his junior — Skinny Joey’s collaborator and the man who helped set him up with a new career. While customers lined up out front for steaks, slices, photos, $35 hats, and $25 T-shirts, Perri was shooting clips for social media.

    Their partnership has transformed Merlino from a flashy, polarizing tabloid fixture into a flashy, polarizing Instagram-age brand. Merlino provides the mythology, while Perri supplies the algorithm.

    Symbiotically, they are building an unlikely enterprise. Merlino gives Perri access, credibility, and a bigger stage. Perri gives Merlino comic relief, social-media fluency, and a way to be seen as entrepreneurial rather than simply infamous as a reputed former mob boss.

    “Without me, there’s no him,” Perri said. “Without him, there’s no me. It’s just a good mix.”

    Joseph “Skinny Joey” Merlino joining customers at Skinny Joey’s in Wildwood during its soft opening on June 2. They call themselves “the Schuylkill Girls” (from left): Julie Shelton, Cindy McCullough, and Terry Landy, all of whom now live in Wildwood.Tom Gralish / Staff Photographer

    A ‘mob media’ moment

    George Anastasia, who covered organized crime for more than 30 years at The Inquirer and now teaches an organized-crime course at Rowan University, said Merlino’s new career fits a broader moment in mob media.

    Former wiseguys, associates, historians, and fans now gather in a true-crime subculture known online as “MobTube,” where the lore is packaged into YouTube shows, Patreon feeds, podcasts, clips, and merch.

    Merlino has lived the story that fuels the genre. One of Philadelphia’s most recognizable organized-crime figures, Merlino was convicted in 1990 for his role in a $352,000 armored truck robbery in 1987.

    In 2001, he and six co-defendants were tried on federal racketeering charges, including three counts of murder and two of attempted murder. Merlino was acquitted on those counts, but served about 12 years on other charges, including gambling and extortion. A supervised-release violation briefly returned him to prison in 2014, and a second major racketeering case ended in 2018 with a guilty plea to a single illegal-gambling charge after a mistrial. In a separate trial in 2004, he was acquitted of the 1996 killing of Joseph Sodano, an underling in North Jersey. Merlino completed federal supervision in 2021, but he’s been banned from New Jersey casinos since 1988 and from Pennsylvania casinos since a 2016 incident at the former SugarHouse Casino.

    And Merlino has made it no secret that he is different from many of the former figures who populate the MobTube genre. Unlike Sammy “The Bull” Gravano, John Alito, and Jimmy Calandra, Merlino never cooperated with prosecutors.

    “He saw guys who cooperated come back and become media sensations,” Anastasia said. “And I think he got [annoyed] that these are all guys who, in his view, violated the code, and now they’re making money on that old life. He did his time as a stand-up guy. ‘So [to heck with that] — I’m going to make money, too.’ And he created this brand.”

    Joseph “Skinny Joey” Merlino (left) and Joe Perri Jr. on the set of “The Skinny” podcast.Courtesy of Joe Perri Jr.

    Perri helped make that legible to a younger audience.

    “Lil Snuff is part sycophant and part guide,” Anastasia said. “He’s the one who, in a lot of ways, sets the flow. Joey is going to be Joey, but somebody has to keep bringing him back to the point.”

    The rise of Lil Snuff

    Before he was Merlino’s co-host, Perri was Lil Snuff.

    The nickname came from his father: As a 10-year-old, Joe Sr. turned around when a cousin was calling for a dog named Snuffy. Boom. He was Snuff. When his son was born at Methodist Hospital in 1992, Snuff became Big Snuff.

    As a teenager, Lil Snuff bussed tables at Stogie Joe’s, the Saloon, and Fitzwater Cafe. At 18, he joined the stagehands union. At 21, he got a job at Mall Chevrolet in Cherry Hill. The older salesmen had relationships and repeat customers. Perri’s mentor told him that he needed a lane.

    It was 2013, and social media was beginning to reshape promotion. Perri started making his own brassy, unscripted commercials. “Selling Chevys for less” became his tagline.

    He also made videos about gambling and food, his two passions. He was not famous, but he was visible in the South Philly-to-South Jersey social media corridor where restaurants, sports, betting, family, and neighborhood identity blur into one feed.

    At the same time, Perri said, he was abusing pills. In 2014, at 22, his parents found him a rehab center in South Florida. To make sure he got there safely, they called a family friend whose Italian restaurant in Boca Raton had recently opened:

    Joey Merlino.

    “My father grew up with his grandfather,” Merlino said, explaining the bond. “I grew up with his father. I’ve known him since he was born.”

    Joseph “Skinny Joey” Merlino in 2014 at the Boca Raton restaurant bearing his name.Terry Renna / For The Inquirer

    Perri said it took several attempts before recovery stuck. He has been sober since Sept. 11, 2016. “I’m big with recovery,” he said. “That’s the main thing in my life. I put sobriety first and then everything after that.”

    Merlino’s — where Merlino was maitre d’ because his legal situation then precluded ownership — closed in 2016, just before the feds arrested Merlino at his home in Boca in the lead-up to his second racketeering case. “If I didn’t have this trouble, it would still be open,” Merlino said earlier this month.

    After Merlino attained freedom in July 2021, producers called with movie, television, and book deals. Merlino turned them all down. “Nothing seemed right,” Merlino said. Someone brought up the idea of a podcast.

    “I didn’t even know what that was,” Merlino said.

    Joseph “Skinny Joey” Merlino leaving the federal courthouse in Manhattan after being sentenced on Oct. 17, 2018.Elizabeth Robertson / Staff Photographer

    His friend Raymond “Wags” Wagner explained the concept and suggested a loose format built around food and sports betting. Actor Kevin Connolly of Entourage fame, who was involved early as a producer, told Merlino that he needed a co-host.

    “They said, ‘Who would you want?’” Perri said. “They were sending him people, and he was like, ‘I’m not doing nothing with these people.’”

    Then Ray Wags suggested Perri.

    “Joey was like, ‘100 percent. Get him on the phone,’” Perri said. “Kevin Connolly said, ‘Send me your videos.’ I sent him my videos, and he said, ‘You’re the guy.’ The rest was history.”

    The world of ‘MobTube’

    Merlino and Perri launched the video podcast in 2023. Viewers are not just watching Merlino talk about the old life. They see him bust Perri’s chops about eating too much and mock his parlays. They get gambling tips, watch them interview athletes and celebrities — all part of a South Philly generational comedy.

    Perri describes it in family terms. “My dad’s my dad, but he’s also my best friend, too,” Perri said. “We gamble together. We go out together. We have fun together. So they see me and Joey as that, and they can’t figure out how we mix so good.”

    “He’s good,” Merlino said. “I’m old, he’s young. He talks good, he’s funny. He’s a pain in the balls, but it’s a good fit.”

    They began The Skinny podcast on YouTube, but now focus more on Patreon, where the content is unfiltered. And better monetized. Perri says The Skinny has 1,600 Patreon subscribers paying $15.95 a month. He said their social-media pages combined average 30 million views a month.

    Perri’s wife, Danielle, handles bookings and schedules. “I produce,” Perri said. “I cut the clips. I do everything. It’s me and Joey. Two-man show.”

    A wider audience

    When they started, Perri was still selling cars at Mall Chevrolet. But the now-shuttered dealership got tired of people showing up hoping to see Merlino instead of test-driving a Suburban.

    Perri quit. The show grew. Merlino’s reinvention has coincided with a broader shift in the gambling world. Legal sportsbooks, now ubiquitous on television and online, have largely supplanted the corner bookmaker, turning an activity once associated with organized crime into a mainstream consumer business. Guests span sports, hip-hop, gambling, and entertainment, including Wallo267, Fat Joe, Ric Flair, and Bernard Hopkins.

    Each booking widened his audience, and Merlino was being absorbed into a broader celebrity ecosystem.

    Last October, Netflix released Mob War: Philadelphia vs. The Mafia, a docuseries revisiting the violent 1990s power struggle between John Stanfa and Merlino’s younger faction. It steered even more viewers to Merlino and Perri’s world.

    ‘Skinny Joey,’ wit’

    Then came the cheesesteaks.

    One night, Perri, Merlino, and friends were playing poker. Merlino wanted cheesesteaks. Perri said he’d make them.

    “He’s like, ‘You can’t make cheesesteaks,’” Perri said. “I said, ‘Are you nuts? I’ve been making them my whole life.’”

    Perri cooked some. “He was like, ‘This is the best f— cheesesteak ever,’” Perri said. “He said, ‘Let’s open up a cheesesteak place.’ I said, ‘All right. Call it Skinny Joey’s Cheesesteaks.’ And that was it.”

    The first shop opened in March 2025 at 3020 S. Broad St., near the sports complex. From the start, Skinny Joey’s was more than a sandwich shop. It was a set. The shop leaned into Merlino’s notoriety; the sandwiches are wrapped in a collage of newspaper articles about his past.

    Joseph “Skinny Joey” Merlino (left) working the grill beside Joe “Lil Snuff” Perri Jr. at the Skinny Joey’s Cheesesteaks in Philadelphia at its opening in March 2025.Jessica Griffin / Staff Photographer

    Celebrities showed up: Jason Kelce, Landon Dickerson, Mack Wilson. A customer eating a cheesesteak was good content. A recognizable person eating one on camera was better.

    The restaurant also became a magnet for the kind of drama that fuels digital engagement: online beef. Podcaster Gene Borrello, a former Bonnano crime family associate and Merlino antagonist, weighed in last year on an apparent feud between Skinny Joey’s camp and Frank Olivieri of Pat’s King of Steaks. Merlino and Perri had taken issue with a video posted by Olivieri — whose great-uncle invented the steak sandwich — in which he chided shops that chop the meat on the grill. Like most online food feuds, this seems to have subsided.

    Then came the deal for Wildwood, where Skinny Joey’s replaced Joe’s Pizzeria, which had been on the boardwalk at Magnolia Avenue for 15 years. There, Skinny Joey’s added pizza and stromboli, which are not sold at the South Philadelphia location.

    Reflections in the pizza display case on the boardwalk at Skinny Joey’s Cheesesteaks & Pizza in Wildwood.Tom Gralish / Staff Photographer

    The pizza recipe comes from Vito’s on Haddonfield Berlin Road in Cherry Hill, and the stromboli from Pizza Shack at 15th and Oregon in South Philadelphia, both owned by Skinny Joey’s business partners Stephen Casasanto and John Fioravanti, whom Merlino also described as longtime friends.

    More locations are planned. Perri said a Boothwyn shop is expected around Sept. 1, and several others are in the pipeline.

    Bypassing the gatekeepers

    Merlino is an extreme case of a recent phenomenon. People with complicated histories — criminal, scandalous, controversial, or simply overexposed — no longer need traditional gatekeepers to reintroduce themselves. They can speak directly to followers and monetize the attention.

    Perri is not a journalist, of course, or a publicist, exactly. He is not merely a manager, producer, or sidekick. He is something in between — a new kind of local media operator.

    He knows the scene, and how to make content feel unscripted even when the business behind it is deliberate. He is close enough to Merlino to bust his chops and deferential enough to preserve the hierarchy. He can translate Merlino to younger audiences without making him seem managed.

    Perri softens Merlino without sanding him down. Merlino still curses, rants, and mocks rivals. Anyone they disagree with is a “bedbug.”

    Joseph “Skinny Joey” Merlino greets a table of customers at Skinny Joey’s Cheesesteaks & Pizza in Wildwood.Tom Gralish / Staff Photographer

    “At the end of the day, Joey isn’t going to change who he is for anybody,” Perri said. “If he can’t talk the way he wants to talk, what’s the point?”

    That is part of the appeal and part of the discomfort. The audience knows Merlino’s history. They may see him as funny, defiant, loyal, misunderstood, or simply entertaining.

    “There’s a segment of the American population that has always been fascinated with the outlaw: Billy the Kid, Jesse James, Don Corleone, Al Capone,” Anastasia said. “What the internet has provided is: Here are these guys in their own words. Are they being genuine? I don’t know. You can say that about any personality. But here’s a look at them without any filter.”

    The filter used to be people like Anastasia.

    “I was, in a lot of ways, the middleman between the people who were interested in this and the guys who were doing it,” he said. “And people who are interested in this don’t need the middleman anymore. They just go online and listen to whoever they want to listen to.”

  • Philly’s 76 most iconic foods | Let’s Eat

    Philly’s 76 most iconic foods | Let’s Eat

    What are the Philadelphia region’s most iconic foods? We ranked 76 of them.

    But first:

    🚨Inquirer Food Fest will return Nov. 14 with a new format and a hot lineup of chefs and experiences. Read up on the details and snag your early-bird discount now.

    🏅The 2026 James Beard Awards are Monday night. Follow along on Inquirer.com as the seven Philadelphia finalists walk the red carpet and hope for glory.

    Also in this edition:

    — Mike Klein

    If someone forwarded you this email, sign up for free here.

    Philly’s 76 iconic foods, ranked

    The Inquirer Food team got the assignment: Choose the 76 dishes that define Philadelphia — the flavors, traditions, and creations that have shaped the culinary scene over the centuries. This week, we’re counting down, , day by day. The top 10 will appear Friday.

    A sampling so far:

    🦀 #71: Galette de crabe from Le Bec-Fin

    🥗 #69: Milan salad from Jimmy’s Milan

    🥖 #41: The bread basket from Parc

    🥟 #39: Dumplings at Kalaya

    🫕 #36: Rutabaga fondue from Vedge

    Tune in all week as we count down to number one.

    Where to watch the World Cup games

    Where to watch the Philadelphia FIFA matches (aside from “Philadelphia Stadium,” né Lincoln Financial Field)? Beatrice Forman offers a roundup of 19 bars in the city and suburbs.

    This tasting course is chocolate

    Vedge in Center City is offering what it says is the world’s first tasting course dedicated to bean-to-bar chocolate — and it’s all vegan. “It’s like a little bow that wraps up the end of a meal,” co-owner Kate Jacoby told Beatrice Forman.

    Craig LaBan on La Famiglia, at 50

    Craig LaBan kicks it old-school for a visit to La Famiglia in Old City, which opened in 1976 on Front Street near Market. (At its front door right now is a project to cap I-95 to create a park. Fifty years ago, there was no I-95.) Craig came away from his review meals dazzled at the gilded room, enthralled by the legendary wine cellar, and impressed with the kitchen that still cooks on all burners.

    International cheesesteak news

    • American cheese has disappeared from the shelves of Costco Japan, throwing Nihonbashi Philly, Tokyo’s Philly cheesesteak outpost, for a loop. Kiki Aranita has the report.
    • There’s better news out of South Korea. When Henry Jeong opened Wiir Philadelphia in Seoul in 2022, he said his cheesesteaks were “garbage.” Now Jeong’s restaurant is thriving, all thanks to traditional hoagie rolls he learned to make during a trip to Philly.
    • That sandwich shown above is the K-Town cheesesteak from Double Down Kitchen, which is soft-opening now at Ridge Hall in Ambler under Binoy Cherian and Nathan Baynes. It’s a luscious but zingy combo of ribeye, kimchi, grilled onions, four cheeses (Cooper, mozzarella, provolone, mild cheddar), and gochujang aioli on a seeded roll from Corropolese Bakery. They also do steaks with Indian and Middle Eastern spins.

    The best things we ate last week

    Where have we gone to sup this week? To Rittenhouse for Northeastern Chinese specialties, to Queen Village for cheese-stuffed soft-shell crab parm, to the Wildwood boardwalk for stromboli, and to Cherry Hill for this corned beef and chopped liver on rye.

    Scoops

    Mixteca, a cantina out of New York backed by James Beard Award-winning bartenders, will join East Kensington’s burgeoning restaurant scene next month. It’s taking the former Martha space for an indoor-outdoor experience.

    ANEU Kitchens, which deals in healthful comfort food, just signed a lease for part of the former Di Bruno Bros. space at the Ardmore Farmers Market in Suburban Square. Owner Meridith Coyle plans to open what will be her fourth location by July 1. As Brooke Schultz reported last week, ANEU also has a location on the way to Wayne, making it No. 5. Speaking of the farmers market: The Asian-fusion food stall Aziatisch just closed after 13 years, while lease negotiations continue for three new vendors, says broker Doug Green of MSC.

    Restaurant report

    Punch Buggy Brewing Co.’s long-awaited brewery in Spring City opens Saturday. Patrick Coyne’s first location opened seven years ago in North Philadelphia. He told Brooke Schultz that he’s learned something about Chester Countians since he moved there two years ago: They especially like sours and dark beers.

    Barra Rossa, which opened at 10th and Walnut Streets in 2013 as Stella Rossa, has closed with the end of its lease. Owner Dave Magrogan said the building, owned by Jefferson Hospital, needed a complete overhaul. With the end of the season at the nearby Walnut Street Theatre, it was “the logical time to close,” he said. Magrogan’s first partner there was gift-store magnate Bernie Spain — “a great negotiator, businessman and mentor,” he said. “He was the reason I kept it open after his passing [in 2021], out of respect for him and our partnerships. A young and hungry operator will do well there.”

    Sura Indian Bistro has left 1726 Chestnut St., and co-owner Patti Revathi says the partners are looking for a new location. Sura opened in April 2024 as a rebrand of Ancient Spirits & Grille, which had occupied the three-story space since 2021.

    Briefly noted

    Reading Terminal Market has transformed the 1100 block of Filbert Street into a pedestrian-only plaza featuring more than 15 local vendors, live entertainment, a bar, and expanded seating. Hours: 11 a.m.-7 p.m. daily through early August. Stephanie Farr has more here.

    Philly VegFest returns Saturday for its sixth annual celebration of vegan food, plant-based living, and food justice. The free festival runs noon-7 p.m. at Girard College (2101 S. College Ave.) with more than 50 food and retail vendors, music, speakers, film screenings, a vegan beer and cider garden, and family activities. Headliners include former NBA star and vegan advocate John Salley, filmmaker John “Bad Ass Vegan” Lewis, physician Milton Mills, and wellness coach Gigi the Vegan Jones. Details are here.

    Cocktail bar R&D’s new pop-up series, “South Goes North,” imports South Philly dive bars to Fishtown one Sunday a month from 6-10 p.m. Joining R&D beverage director Aaron Deary will be The Jim (this Sunday), South Philadelphia Tap Room (July 12), and 12 Steps Down (Aug. 9).

    Medium Rare, the syndicated steakhouse in Fishtown, offers a comp Father’s Day brunch to first-time fathers on June 21. Proof of a 2026 birth date, such as a copy of birth certificate or similar documentation, is required. Booking is via OpenTable.

    Good pots and pans don’t come cheap. Here’s how to make yours last.

    ❓Pop quiz

    What led actor-singer Nick Jonas to Bardea Food & Drink in Wilmington over the weekend?

    A) His train got stuck there and he was hungry.

    B) He was taping a TV show.

    C) He was meeting a producer and wanted to stay under the radar.

    D) He had just toured the Delaware History Museum.

    Find out if you know the answer.

    Ask Mike anything

    Do you know anything about a chain called Chicken Salad Chick? — Emily R.

    There’s a franchise idea for everyone nowadays. Chicken Salad Chick is a fast-casual brand, founded in Auburn, Ga., in 2008, whose menu is based on a dozen varieties of chicken salad. With 45 store openings in 2025 alone, it’s now pushing into the Northeast U.S. Two Philly-area locations are in the works now. One is under construction at Airport Center, just outside of Allentown (late July-early August), and a second is being teed up for Providence Town Center in Collegeville (“Q3 or Q4,” the company told me). In other niche franchise news, the region’s first Graze Craze, which sells custom charcuterie boards created by Grazologists™, just opened in Blue Bell Village, 921 Penllyn Blue Bell Pike, Blue Bell.

    📮 Have a question about food in Philly? Email your questions to me at mklein@inquirer.com for a chance to be featured in my newsletter.

    By submitting your written, visual, and/or audio contributions, you agree to The Inquirer’s Terms of Use, including the grant of rights in Section 10.

  • Mixteca, a Mexican agave bar from a James Beard Award-winning duo, is planning to open in Philadelphia

    Mixteca, a Mexican agave bar from a James Beard Award-winning duo, is planning to open in Philadelphia

    A James Beard Award-winning New York cocktail team is bringing its agave-focused bar concept to Philadelphia, taking over the former Martha space in East Kensington.

    Mixteca, an ode to tequila, mezcal, and Mexican drinking culture from industry veterans Jeff Bell and Euclides “Victor” Lopez, is expected to open next month at York and Martha Streets. It’s the former home of Martha, the acclaimed bar that closed in November 2024 after a decade.

    Euclides “Victor” Lopez behind the bar with his signature drink La Bandera at Mixteca in New York City on June 4, 2026.Michael Klein / Staff

    Mixteca opened in New York’s West Village last July, with a limited food menu from Tacos 1986 next door.

    The project marks the Philadelphia debut for both Mixteca and Apres Cru Hospitality, the New York-based investment and management company behind the expansion.

    Apres Cru, which also works with such chefs as Marc Forgione and Ludo Lefebvre, initially announced that Martha would become a Philadelphia outpost of Pig & Khao, the Thai- and Filipino-inspired restaurant from Top Chef alumna Leah Cohen and her husband, Ben Byruch.

    Construction plans for Mixteca as seen in the space at 2113 E. York St. on May 28, 2026.Michael Klein / Staff

    “But we got deeper into this neighborhood and this space, [Mixteca] just started to feel like a really good fit for here,” Chris Quinlan, Apres Cru’s vice president, said.

    The former Martha, at 2113 E. York St., occupies part of the long-gone Weisbrod & Hess Brewery complex near Frankford Avenue. It’s in a fast-growing restaurant district — across from Picnic and beside Zig Zag BBQ, down the block from Philadelphia Brewing Co., and around the corner from the Monkey Bar. Emilia, Bar ILU, Fiore, and Little Walter’s are all within a short walk.

    Mixteca will retain Martha’s indoor-outdoor appeal while significantly reworking the layout. The space will seat about 75 guests indoors, including a comfy lounge area on the York Street side, with an additional 50 seats on the patio. A new balcony, seating about 20 and overlooking the dining room and bar, will accommodate private dinners and small events.

    Mixteca’s future home at 2113 E. York St. previously housed Martha.Michael Klein / Staff

    The design will draw heavily from Puebla, Mexico, where Lopez was born. Talavera tile, ceramic details, and a signature arched back bar inspired by a museum in Puebla will connect the Philadelphia location to the original West Village location without replicating it.

    “I’m incapable of copy-and-paste,” Bell said. “Doing the exact same thing a second time isn’t inspiring to me.”

    Bell and Lopez first worked together at the influential East Village cocktail destination Please Don’t Tell, known as PDT. Lopez joined the operation shortly after its 2007 opening after working at the bar’s associated hot dog joint, Crif Dogs, for five years. PDT won the Beard Awards’ first award for Outstanding Bar Program in 2012.

    “If you ever drank at PDT since its inception, there’s a very good chance he made one of your cocktails,” Bell said of Lopez.

    Mixteca’s concept grew out of conversations Bell and Lopez began nearly a decade ago about creating a venue centered on agave spirits and Lopez’s Mexican heritage. “He spent so many years making everybody else’s drinks, and this is a chance for him,” Bell said.

    Mixteca’s calling card is La Bandera, a three-shot tequila ritual inspired by the colors of the Mexican flag and served in a tray over pebble ice. The order starts with a tangy, ceviche-like green juice, segues to a crisp blanco tequila, and finishes with a red, fruity sangrita chaser.

    While tequila and mezcal remain the focus, Bell said the Philadelphia version will lean more heavily into food than the New York original. The menu is expected to feature house-made tortillas, tacos, guacamole, esquites, and other street-food staples, alongside larger dishes designed for groups and families. A small children’s menu and desserts such as flan or tres leches cake are also planned.

    Bell said the East Kensington neighborhood helped shape the offerings. “In the West Village, it’s more about going out for drinks and late nights,” he said. “Here it’s more residential.”

    “If there were a sliding scale, and New York was 80/20 drinks-to-food, here it’s probably more like 55/45 or 50/50.”

    Cocktails will still anchor the experience. The bar plans to import popular features from New York, including a daily “Margarita Hour” offering discounted margaritas. Bell also said the menu will incorporate Philadelphia influences through agave-based interpretations of local classics such as the Clover Club and Fish House Punch.

    The beverage program will also include a substantial selection of nonalcoholic drinks.

    For a neighborhood that has become increasingly defined by destination dining, Mixteca will arrive as something slightly different: a cocktail-forward gathering place that aims to function as both bar and restaurant.

    “We’re not going to impose our will,” Bell said. “We’re going to showcase our concept, try to ingratiate ourselves with the community, and evolve over time into whatever makes the most sense here.”

  • Nick Jonas’ plans were derailed by Amtrak, so he stopped for a Craig LaBan-approved dinner in Wilmington

    Nick Jonas’ plans were derailed by Amtrak, so he stopped for a Craig LaBan-approved dinner in Wilmington

    When a barge strike shut down Amtrak service south of Wilmington on Saturday, singer and actor Nick Jonas found himself with an unexpected layover — and an impromptu dinner in Delaware.

    Jonas was traveling from New York to the Baltimore area for a stop on his “A Night With Nick” solo tour when his train was halted. A barge had struck the Susquehanna River Bridge between Perryville and Havre de Grace, Md., disrupting Northeast Corridor service.

    Unable to find a rideshare for the rest of the trip, Jonas searched Google for “best restaurant in Wilmington” and landed at Bardea Food & Drink, according to co-owner Scott Stein. (Bardea, six blocks from the train station, happens to be a local favorite of Inquirer critic Craig LaBan.)

    The Camp Rock star and three members of his team settled in for dinner while arranging alternate transportation.

    Jonas recounted the unexpected stop on Snapchat before continuing to the Hall at Live! inside Live! Casino & Hotel Maryland, where he performed Saturday night.

    They had several of the restaurant’s signature dishes, including the ricotta gnocchi and burrata pop tart, along with two pizzas, a half-chicken, gem salad, and fusilloni pasta, before a car service fetched them.

    The detour came a day after the national release of the film Power Ballad, a dramedy co-starring Paul Rudd and Jonas.

  • La Famiglia Ristorante still glitters after 50 years in action

    La Famiglia Ristorante still glitters after 50 years in action

    We were led to a table lost in the shadows in the farthest corner of La Famiglia. The tall white candle waiting for us was lit and its flickering wick filled the space with a bright warm glow that revealed a posh little nook — the lavishly muraled walls wrapped around a table padded with silken napkins and not one, but two layers of linen tablecloths. Our view of the room revealed a world that still hummed with fine-dining trappings that, outside this venerable Old City space, have nearly disappeared.

    Crisply suited servers rolled guéridons across polished pink marble floors to decant grand old wines from La Famiglia’s legendary cellar. Other carts bearing whole branzinos entombed in salt crusts paused tableside, where the fish were deftly deboned into a bloom of fillets, then glossed with olive oil, tomatoes, and capers. I haven’t seen so many men eating in blazers in years.

    The branzino at La Famiglia in Philadelphia. The fish is baked whole in salt before it is filleted tableside.Tyger Williams / Staff Photographer
    The branzino at La Famiglia.Tyger Williams / Staff Photographer

    “Back in the ‘70s and ‘80s, people used to come here really really dressed!” says co-owner Giuseppe Sena, 73, recalling the era shortly after he and his brothers founded La Famiglia in 1976 with their parents, and his father Carlo “Papa” Sena’s classic Neapolitan cooking drew the city’s most well-heeled gourmands. “The women would come in chinchilla furs and so many diamonds the restaurant would be sparkling!”

    Many longtime customers are still regulars. I ran into my retired rabbi here the same night that I ran into the retired poll judge from my local voting ward, both discerning eaters. The hushed tones and formal hospitality, as well as this menu’s fondness for center-cut meats, porcinis, and hard-to-find old wines, still appeals to a certain generation. The yet-to-retire and under 60 set? They are far rarer in the gilded confines of 8 S. Front Street, a Colonial-era building that was once a tea warehouse.

    Diners at La Famiglia in Philadelphia.Tyger Williams / Staff Photographer
    The outside of La Famiglia.Tyger Williams / Staff Photographer

    It’s been over two decades since I last reviewed La Famiglia, and even then I considered it old-fashioned, not to mention too expensive. But revisiting this classic 23 years later, I view it now through a different and fonder lens, not only because the cooking was more consistent, but because the context has shifted.

    La Famiglia is among the last of a generation of continental-style restaurants with European-born chefs and well-starched dining rooms that ruled Philly’s fancy Italian scene in the late 20th century, including long-gone destinations such as Gaetano’s, Monte Carlo Living Room, and the original La Buca. But it has earned its status as a survivor. After two absolutely delicious recent visits, I can attest it’s clearly more than just a museum piece.

    Set against the diverse riches of Philadelphia’s current Italian dining scene, from the stalwart red gravy icons of Italian American cooking (Villa di Roma, Dante & Luigi’s) to the alta cucina of Vetri, regionalists such as Le Virtù or Irwin’s, the nostalgia revivals of Palizzi Social Club and Bomb Bomb Bar, along with fresh contemporary takes from Emilia, La Famiglia’s retro experience still occupies a unique and worthy place to dine. With check averages for a complete meal between $90 and $100, it’s still a big night out but nowhere near the top of Philly’s current price range.

    Upstairs event space and large dining area at La Famiglia.Tyger Williams / Staff Photographer
    Co-owner Giuseppe Sena shares a laugh with Dawn and Luca Sena, of Society Hill, regulars and relatives, at the restaurant in Philadelphia.Tyger Williams / Staff Photographer

    The menu isn’t exactly innovative, but has been updated multiple times over the years. An overall delicacy remains to the cooking, now under the care of current chef de cuisine Luis Yauri, that, guided by Giuseppe Sena and his nephew, Carlo, follows a direct lineage to the recipes and techniques Papa Sena had perfected at Zi Teresa in Naples before coming to Philadelphia in 1967.

    You can taste some of those original dishes on a throwback menu for the month of June in honor of La Famiglia’s 50th anniversary, including snails in spicy red sauce and gnocchi Sorrentina. But the signature pasta, penne alla Famiglia, is the only original dish that still lingers on the current menu — and for good reason. The quill-shaped tubes are glazed in a buttery sauce tinted pink with fresh tomatoes, lightly sweetened with caramelized onions and dotted with savory nubs of rendered prosciutto, the epitome of patient cooking.

    The founder’s elegant approach is also still evident in fried appetizers that employ only the finest grain of housemade breadcrumbs and an insistence on using only egg whites, rather than the more typical and heavier method of whole eggs with a flour dredge. The resulting wafer-thin snap on the crocchette just barely contains the whipped potato centers laced with three kinds of cheese. The rounds of eggplant are so sheer and deftly fried they form a fork-tender stack, along with truffled porcinis, fresh tomato sauce, and mozzarella, of a dreamy Parm-like starter called a tortino.

    Carlo Sena, general manager and co-owner of La Famiglia, in the back of the kitchen checking orders in Philadelphia.Tyger Williams / Staff Photographer
    Triangolo ravioli stuffed with burrata in eggplant cream sauce at La Famiglia.Craig LaBan / Staff

    Some of my favorite dishes here are unfashionably drab but deliver vivid flavors, like the vitello tonnato that dabbed silken-soft pads of veal tenderloin with a tonnato sauce that zinged with the briny umami of pureed tuna, capers, and anchovies. I could also taste Neapolitan sunshine in the eggplant cream that glazed the burrata-stuffed triangolo ravioli that arrived lightly broiled to a cheesy crisp.

    For the most part, these plates have largely been updated with splashes of flavorful herb oils that add colorful halos to the refined sauces that are always in service of La Famiglia’s sweet spot: luxury proteins.

    The pork chop at La Famiglia.Tyger Williams / Staff Photographer

    A ruby-rare hunk of grilled ahi tuna comes sliced on the bias atop a sun spot of pureed tomatoes and olive oil, a Mediterranean tableau framed dramatically by a crispy ring of baked pappardelle. An incredibly tender veal chop arrives standing upright against a crisp frico of a Parmesan cheese over porcini cream sauce dotted with carrot mousse.

    An amazingly juicy pork chop channels South Philly swagger with zesty banana peppers added to its white wine sauce, alongside plump caper berries. Filet mignon, a plush cut I almost never order over less tender but more flavorful steaks, rises here on a rich Barolo wine sauce infused with juniper and rosemary. The veal Milanese, meanwhile, whose breadcrumbs are pounded directly into the meat, is superbly crisped before it’s topped with a juicy fresh salad of tomatoes and red onions. A pappardelle special was all about showcasing fresh burrata chunks that wept a lush milkiness into the juices of lightly roasted cherry tomatoes to form their own kind of tangy orange sauce.

    The pappardelle with burrata and roasted tomatoes at La Famiglia in Philadelphia, Pa., on Thursday, May 28, 2026.Tyger Williams / Staff Photographer
    A veal chop is served with porcini sauce at La Famiglia Ristorante.Craig LaBan / Staff

    If there was one savory disappointment, it was the puny nuggets of lump crab that came with scallops for the linguine, an uncharacteristic dip in quality for a restaurant that prides itself on luxury.

    One other gold-plated aspect of La Famiglia that remains steadfastly exceptional is the wine cellar, whose 12,000-plus bottles and 912 selections are kept in the dank chill of temperature- and humidity-controlled cages in the basement. A trip to this subterranean treasure cave is essential, not only since it’s the corridor to the restrooms, but because you can also view illuminated holes in the ground where colonial-era privies were excavated during La Famiglia’s construction in the mid-1970s, a reminder that this address occupies one of the oldest corners of the city.

    The downstairs wine cellar at La Famiglia.Tyger Williams / Staff Photographer
    Cellar at La Famiglia, 8 S. Front St.MICHAEL KLEIN / Philly.com

    Decades of collecting and careful preservation have resulted in what is still one of the city’s greatest assemblages of vino, largely Italian but international in scope, from a 1945 Brunello di Montalcino Riserva that had been walled off for protection during WWII, to 19th-century Madeiras, as well as verticals of late-’70s and early-’80s California cabs from Heitz Cellar and Beaulieu Vineyard. The restaurant has increasingly begun offering premium wines by the glass — Barolo and Amarone — as a nod to current drinking trends. (An iPad has also replaced the massive old “wine bible.”)

    We decided to go all in and indulge in a bottle of Barbaresco. The sky’s the limit there, including the last $4,000 bottle from 1961 that was Angelo Gaja’s first vintage. We didn’t have the time for anything so old to be opened far enough in advance (not to mention the budget), we took maître d’ Jesus “Gaetano” Maldonado’s spot-on suggestion of a 2019 Famiglia Rivetti for $195.

    Maître d’ Jesus “Gaetano” Maldonado decants a bottle of Famiglia Rivetti Barbaresco at La Famiglia.Craig LaBan / Staff

    After a careful tableside decanting over a flickering candelabra to scout for sediment, the wine was luminous within 15 minutes of touching air, a gorgeously supple red with notes of black cherries, tobacco, rose petals, and spice that boosted the flavors of every dish on our table with a shine of glamour.

    When it comes time for dessert, La Famiglia unfortunately settles for the tiramisu, cheesecake, and cannoli clichés, which were fine but unexciting, and mostly not made in-house. But the ristorante’s alcoholic assets, not surprisingly, offer a beguiling alternative: a collection of nearly three dozen rare grappa bottles beckon from a marble fireplace mantel. I sipped a little snifter of the clear and fruity brandy, an aged Rossi d’Asiago Dal Toso Elegance made from five different grapes, and it warmed my gullet and flooded my mind with a glow of contentment that felt like a forgotten pleasure. Decadent. Out of fashion. But undoubtedly still beautiful, not unlike eating at La Famiglia itself.

    More than two dozen grappas line the fireplace mantel at La Famiglia Ristorante.Craig LaBan / Staff

    La Famiglia Ristorante

    8 S. Front St., Philadelphia, Pa. 19106, 215-922-2803; lafamiglia.com

    Dinner Tuesday through Saturday, 5 to 9:30 p.m.

    Entrees, $25-$75. Gluten-free pasta available.

    The dining room is not wheelchair accessible, except with the assistance “of two strong guys.” The bathrooms, however, are located downstairs and completely inaccessible to wheelchairs.

    Menu Highlights Arancini; crocchette di patate; vitello tonnato; tortino di melanzane; penne alla Famiglia; ravioli with burrata in eggplant cream; tuna with heirloom tomato sauce; veal chop with porcini sauce; pork chop with banana pepper-caper berry sauce; whole branzino in salt crust.

    Drinks Italian-themed cocktails are a solid start to the meal, but the legendary wine cellar is the main attraction, a 12,000-bottle collection offering some of the world’s most famous Italian, French, and American producers. While the bottles (priced with generous mark-ups) tend to suit big spenders, La Famiglia’s much improved collection of wines by the glass, with choices under $20 along with more premium options hovering below $30, keep quality sipping within reach.

    A painting of Giuseppe Sena’s great-grandmother Rachele Labbiento, seen upstairs in the event space and large dining area at La Famiglia.Tyger Williams / Staff Photographer
  • An all-chocolate tasting course debuts at one of Philly’s premier vegan restaurants

    An all-chocolate tasting course debuts at one of Philly’s premier vegan restaurants

    At one Philadelphia restaurant, dinner isn’t finished without a bite — or several — of chocolate.

    Vedge is home to what co-owners Rich Landau and Kate Jacoby believe to be the world’s first tasting course dedicated to bean-to-bar chocolate. That’s small-batch chocolate that uses the same producer throughout the candy-making process, from harvesting the cacao to molding the bars.

    The sweets, which is offered as a supplement to the Center City vegan restaurant’s $79 six-course tasting menu, come plated in sets of three on a marble cutting board with notecards that describe each bar’s unique origins and flavor notes. Jacoby, who oversees the program, sources the chocolates from Bar & Cocoa Chocolate in Greensboro, N.C., or Washington’s the Chocolate House, rotating them every few weeks. (The course can also be purchased à la carte for $12.)

    In late May, the platter featured bits of a 62% dark chocolate bar from BOHO Chocolates made with zesty shreds of lemongrass and slightly crispy bits of crystalized ginger, plus a 90% dark chocolate bar that tasted like really fancy soap (in a good way). Rounding out the trio was Fruition Chocolate Works’ Oko-Caribe, a relatively standard 68% Dominican dark chocolate bar with a smooth finish that Jacoby said reminded her of Sno Caps.

    The goal of chocolate course is twofold, Landau and Jacoby said. It introduces customers to single-origin chocolate without the commitment of buying full-sized bars, many of which can cost more than Vedge’s $12 à la carte price. Plus, it has liberated the couple from feeling like they need to shoehorn chocolate into the tasting menu’s true dessert course, according to Jacoby. She used to consider chocolate an iron-clad dessert requirement.

    Vedge co-owners Kate Jacoby and Rich Landau added a seventh course dedicated to bean-to-bar chocolate to the restaurant’s tasting menu in collaboration with Zeke Emanuel.Elizabeth Robertson / Staff Photographer

    “It’s like a little bow that wraps up the end of a meal,” said Jacoby, a three-time James Beard Awards semifinalist for Outstanding Pastry Chef.

    Vedge started offering the course in May 2025, Jacoby said, though it technically wasn’t their idea. It was Zeke Emanuel’s.

    The renowned bioethicist, University of Pennsylvania professor, and healthcare adviser to Presidents Barack Obama and Joe Biden (Emanuel’s brothers are also pretty famous) pitched the idea to Landau and Jacoby during a talk at the university. Emanuel, who has committed his career to the study of what it means to live well, also moonlights as a professional chocolatier.

    Emanuel told The Inquirer that he started his own line of single-origin chocolates — aptly named the Zeke Bar — in 2017 in partnership with Missouri-based Ashinosie Chocolates as part of a personal mission to take on new hobbies that “expand his mind.” The doctor has launched four limited-edition bars since the line’s founding, the most recent being a 65% dark chocolate bar made with Trinidadian cacao bean and tart cherries that earned him a Good Food Award in 2025.

    Zeke Emanuel, a professor at the University of Pennsylvania and former policy adviser to Presidents Barack Obama and Joe Biden, has a line of single-origin dark chocolate bars.Sharon Gekoski-Kimmel / Staff Photographer

    Chocolate making has taken Emanuel as far as Madagascar to scout cacao producers, he said, and reignited his interest in food. It’s also made him more discerning about what goes into good chocolate.

    For Emanuel, growing up in the Chicago suburbs, Hershey’s milk chocolate bars were good enough for him and his dad, he said. “We thought good chocolate was Lindt,” said Emanuel. Now, it’s about texture and terroir, or how the environment food was forged in shapes the way it tastes.

    Emanuel wants others to have that same appreciation, too, he said, even if they still walk away preferring a classic milk chocolate bar. It’s “not necessarily something we think about,” said Emanuel, “but learning is one of the great things about dinner.”

    No milk chocolate allowed

    Emanuel’s pitch was a perfect fit for Vedge from the get-go, said Landau. The vegan restaurant, which has stood at 1221 Locust St. since 2011, is known for inventive plant-based cuisine that lets vegetables shine as they are instead of relying on imitation meats. Sourcing also matters: Their kitchen makes nearly everything from scratch with local produce or vegetables grown on Landau and Jacoby’s Chester County farm.

    “When [Emanuel] talks about chocolate, you’re just mesmerized,” said Landau. Jacoby, his wife, concurred: “I guess he’s like this with everyone, but the passion he had was just so palpable.”

    Kate Jacoby plates BOHO Chocolate’s lemongrass and ginger chocolate bar at Vedge.Elizabeth Robertson / Staff Photographer

    Emanuel visited Vedge in July to teach the restaurant’s staff about single-origin chocolate, Jacoby said, and comes by every six weeks or so with roughly a dozen hand-picked chocolate bars for Vedge to pull from for the end-of-dinner mignardises (bite-sized after-meal sweets). The biggest hits have been bars blended with passionfruit and green Sichuan peppers.

    Vedge’s vegan status does pose one key limitation: no animal products, so no milk chocolate. Not that it matters to Emanuel; he thinks milk chocolate is just OK.

    It’s “too sweet,” he said, and more of a “gateway drug” to the harder stuff, like the 90% dark chocolate bar. Or the one with peppercorns.


    Vedge, 1221 Locust St., 215-320-7500, vedgerestaurant.com