Gabriella’s Vietnam, the acclaimed South Philadelphia restaurant known for showcasing regional Vietnamese cooking, will close in mid-December after nearly six years as chef-owner Thanh Nguyen searches for a new home.
Nguyen began looking for another location last fall after the building at 1837 E. Passyunk Ave., near Mifflin Street, was sold. She has continued operating under a month-to-month lease while planning the restaurant’s next chapter.
The building’s new owners, Bharat Bist and Gigi Giri — who operate Mount Masala in Voorhees and Nepali Momo Kitchen in Spring Garden — plan to open a yet-to-be-named Himalayan restaurant there early next year. Giri said the menu will combine Mount Masala’s bold stews with Nepali Momo Kitchen’s extensive lineup of momos, the steamed, filled dumplings.
“I have a dream to do something different,” said Giri, whose husband, Bist, is the chef.
The couple also plan to open a shop serving coffee and momos on Third Street near South Street within the next two months.
Nguyen said she and Giri reached an agreement that allowed Gabriella’s to remain open through mid-December.
“Gigi was very sweet and nice,” Nguyen said. “She didn’t kick me out right away, and she gave me a year.”
Gabriella’s backstory and future plans
Gabriella’s, which opened in February 2021 in the former home of Ange Branca’s Saté Kampar, has earned widespread acclaim. It appeared on The Inquirer‘s 76 list and was named to the New York Times’ 2022 list of Best New Restaurants.
The restaurant helped broaden Philadelphia’s understanding of Vietnamese cuisine beyond pho and bánh mì, centering its menu on dishes from across Vietnam’s regions. Among its specialties are lemongrass clams and a catfish hot pot, dishes rarely found elsewhere in the city.
For Nguyen, Gabriella’s also fulfilled a longtime personal ambition.
“I came to the U.S. and went to school for my family, not for me,” said Nguyen, who left the University of Pennsylvania one English composition class short of completing an undergraduate degree in biochemistry. “I wanted to make a business like my family did.”
She told The Inquirer’s Craig LaBan that her parents own a seafood market in Ho Chi Minh City, formerly Saigon, and initially disapproved when she entered the restaurant business with her husband, Chris.
The couple began building their restaurant company in the suburbs in 2012, opening Banh Mi Bar & Bistro in Norristown, followed by Melody’s Grillhouse in Ambler. Gabriella’s Vietnam, named for their younger daughter, marked a shift toward a more ambitious menu focused on traditional Vietnamese cooking beyond the country’s best-known dishes.
Nguyen hopes her next restaurant will have a full liquor license, allowing her to expand the beverage program alongside the food. Gabriella’s now operates under a satellite license through Five Saints Distilling that permits it to serve Pennsylvania-produced spirits, including the vodka used in its signature pho cocktail.
Developing those drinks sparked an unexpected passion for mixology, Nguyen said, and she envisions her next restaurant having a larger cocktail program and a menu of bar snacks to complement its Vietnamese cuisine.
“I had several restaurants in the suburbs, but when I came to Philly, I realized Philly was really missing traditional Vietnamese food besides bánh mì,” Nguyen said. “There are so many other foods popular in Vietnam that don’t get as much focus. And I want people to try it.”
Toll Man Joe’s is coming back to Philadelphia, nearly five years after the South Philadelphia sports bar closed during the pandemic.
Founder Lori Penrose has purchased the former Mixto at 1141 Pine St. in Washington Square West, which closed July 12 after a nearly 24-year run. She said she plans to open as Toll Man Joe’s in three or four weeks, timed to the start of football season.
New owner Lori Penrose of Toll Man Joe’s inside the former Mixto, 1141 Pine St.Lori Penrose
The two-story property, last listed at $2.1 million, spans a pair of circa-1860 rowhouses and is up the block from Chibanos, the new Chinese-Cuban sandwich shop that replaced Effie’s, and across the street from Kiddo.
The new Toll Man Joe’s will operate as a full-service restaurant and bar serving its signature wings alongside lunch and dinner menus blending comfort food with global influences. Breakfast and brunch also are planned, along with cocktails, local beers, and wine.
For Penrose, the opening caps a comeback that began in 2023 with a small food operation inside a coffee shop in Woolwich Township, Gloucester County.
The bar at Mixto, 1141 Pine St.Lori Penrose
Toll Man Joe’s has since grown into a neighborhood BYOB with dine-in service in nearby Woolwich Center. Penrose said it will remain open after the Philadelphia restaurant debuts.
She said she had long promised her daughter, Shannon, and executive chef Arturo Bermudez Luna that she would return to Philadelphia if the right opportunity arose. Bermudez Luna was the original chef at the South Philadelphia restaurant and remained involved after its closure, helping develop menus and train staff.
The original Toll Man Joe’s, at 26 E. Oregon Ave., was named for Penrose’s uncle, Joseph “Toll Man Joe” Paul, a longtime Pennsylvania Turnpike employee at the Norristown Interchange who won WIP’s Wing Bowl VIII in 2000 by eating 90 wings — the record for the fewest wings consumed by a Wing Bowl champion. Paul died in 2012.
The opportunity arose after Shannon Penrose, who lives in Washington Square West, spotted the Mixto property on the market. Lori Penrose said she initially hoped to lease the building but instead decided to buy it. Billy Creagh of National Realty Old City handled the sale.
Shannon Penrose will serve as general manager and director of brand and operations, while Bermudez Luna will return as chef.
The restaurant plans to open daily, initially serving lunch, happy hour, and dinner before adding weekend brunch. Weekday breakfast and grab-and-go offerings also are planned, using the existing espresso bar to serve nearby hospital workers and commuters.
While Toll Man Joe’s remains best known for its wings, menu favorites including the cheesesteak, Nashville hot chicken sandwich, short rib grilled cheese, grilled chicken Caesar wrap, and arugula pear salad, also will return. Bermudez Luna, who is from Costa Rica, plans to expand the dinner menu with steaks, seafood, healthier lunch options, and Latin-inspired dishes acknowledging Mixto’s legacy.
Penrose said the goal is to create a neighborhood restaurant rather than a late-night destination, with plans to close around midnight.
To everyone who has hankered for a Mother Rucker burger at River Twice on a day other than a Monday, Amanda Rucker and chef Randy Rucker have a solution.
River Twice will expand this fall into the former Manatawny Still Works space next door, adding a full-service bar to the dining room and chef’s counter at Tasker Street and East Passyunk Avenue.
River Twice is expanding next door into 1603 E. Passyunk Ave., the former Manatawny Still Works.Mike Prince
The Ruckers are targeting a September debut for the space at 1603 E. Passyunk Ave., which connects to the Michelin-recommended restaurant by a passageway. Though the renovation will eliminate a few seats in the existing dining room, the project will add 24 seats overall, including a 13-seat bar, a standing drink rail, a temperature-controlled wine display, and a second restroom.
After Manatawny announced last summer that it was closing its tasting rooms, the landlord Passyunk Avenue Revitalization Corp. approached the Ruckers about taking over. “We live in the neighborhood with our kids, and it felt like a chance to plant even deeper roots here,” Amanda Rucker said.
For Randy Rucker, the biggest attraction was the opportunity to broaden the restaurant’s appeal.
River Twice owners Randy and Amanda Rucker (center, with children Ruby and Stiles), with Jhazmyn Wallace, Jeff McConnell, Autumn Impalli, and Bret Whartenby.Mike Prince
“River Twice has always been a commitment,” he said. “People come in for a multicourse dining experience. Having a dedicated bar program lets us serve people who just want to stop in for a drink and a snack without committing to the tasting menu.”
The addition will remain part of River Twice, not a separate concept. It will have its own cocktail program and an à la carte menu, while guests seated at the bar will also be able to order the tasting menu.
Besides the Mother Rucker burger — two quarter-pound patties from Allen Bros. with American cheese, everything-spiced mayo, and pickled onions on a seeded Mighty Bread Co. bun, offered now only on Mondays — the bar menu will include shrimp toast with uni, ricotta beignets, nightly oyster crudo, and rotating cheese selections from the Farm at Doe Run. General manager/beverage director Jhazmyn Wallace will oversee the cocktail program.
River Twice’s tasting menu will also expand from four to five courses, beginning with canapés.
The project gives Amanda Rucker her largest artistic canvas yet. After designing the interiors of both River Twice and their second restaurant, Rittenhouse’s Little Water, she is painting a mural that will span the entire south wall of the new bar.
The bar is expected to operate Thursday through Monday beginning at 5 p.m.
Angelo’s Pizzeria owner Danny DiGiampietro has been pursuing two ambitious goals: reviving a landmark Montgomery County bakery and opening a branch of his Michelin-recommended pizza-and-sandwich operation in South Jersey, where it all began.
Both projects now appear to be gaining momentum. While Angelo’s vaunted rolls are being baked at the former Conshohocken Italian Bakery property, which DiGiampietro purchased last year, the long-held plans to reopen the bakery’s counter to retail customers remain on hold. DiGiampietro said the building requires additional work, which he declined to specify. “Every time we fix one thing, something else comes up,” he said.
Danny DiGiampietro (left), owner of Angelo’s Pizzeria, with partner Jared Braunstein at the bakery in Conshohocken in December 2024.Jose F. Moreno / Staff Photographer
But Angelo’s is moving into wholesale bread production, the backbone of Conshohocken Italian Bakery’s business under the Gambone family for more than a half-century before its 2024 closing.
A key piece of the puzzle is on the way: a massive Polin oven imported from Italy to give his bakers more flexibility, DiGiampietro said.
The future location of Angelo’s Pizzeria in West Collingswood Heights, previously Di’Nics, on June 18, 2026.Michael Klein / Staff
At “Conshy,” as the Jones Street bakery was known, the Gambone family supplied rolls and bread to hundreds of restaurants and sandwich shops throughout the region. Its closing created a frenzy among customers and competitors.
DiGiampietro said the new oven will allow bakers to create a line of kaiser rolls, potato rolls, steak rolls, and hoagie rolls. Although he will in effect be selling to his sandwich shop competitors, he likens it to giving shops “the canvas to make their art,” DiGiampietro said. “Everyone’s different.”
A return to wholesaling was not in the initial plans for DiGiampietro, who owned a bread bakery in South Philadelphia about 20 years ago. “I went bankrupt the first time. So hopefully I don’t go bankrupt again.”
Meanwhile, demolition and rebuilding are underway at the future Angelo’s Pizzeria location at 310 Black Horse Pike in the West Collingswood Heights neighborhood of Haddon Township, Camden County. The stand-alone building was formerly Di’Nics.
Crews recently gutted the building, which DiGiampietro hopes to transform into a full-service Angelo’s within the next several months.
The project will mark his return to New Jersey. DiGiampietro opened his first Angelo’s in Haddonfield in 2013 before closing it in 2018 to focus on the Ninth Street location in South Philadelphia, which opened in 2019 and helped turn Angelo’s into one of the region’s most sought-after pizzeria and cheesesteak shops.
The Angelo’s in West Collingswood Heights, about 10 minutes from the Walt Whitman Bridge, will include table seating as well as a counter overlooking the kitchen. Initially, DiGiampietro wanted more seating. Then he began talking about a takeout-only operation.
“But people love the show,” he said. “They like to see everything happening.”
The build-out still requires installation of a pizza oven, walk-in refrigeration, and other equipment. Even so, DiGiampietro believes the compact space can work.
“We think we can keep a dining room and still fit everything we need in there,” he said. “It’ll be tight, but we work on Ninth Street in basically a submarine, so how much tighter can it get?”
Take our quiz and find your new favorite restaurant
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In case you missed it, The 76, The Inquirer’s annual list of the most essential restaurants in the Philadelphia area, returned in October 2025 for its second year.. The new list looked a little different , with more than half of the restaurants changing from the previous year. It’s still just as comprehensive, so we forgive you if you don’t know where to start.
That’s why we’re here to help you narrow down your favorites. Answer the questions below and we’ll recommend a few spots based on your preferences.
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Reporters: Beatrice Forman, Craig LaBan, Earl Hopkins, Emily Bloch, Evan S. Benn, Evan Weiss, Hira Qureshi, Jake Blumgart, Jasen Lo, Jenn Ladd, Julia Duarte, Kiki Aranita, Max Marin, Michael Klein, Ryan Briggs, Tommy Rowan, and Ximena Conde
Photo Editing: Jasmine Goldband
Food Photography: Alejandro A. Alvarez, Caean Couto, Tom Gralish, Jessica Griffin, Monica Herndon, Heather Khalifa, Yong Kim, Joe Lamberti, Elizabeth Robertson, Tim Tai, Isaiah Vazquez, Tyger Williams
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Mandingue”,slug:”le-mandingue”,q1:”price$”,q2:”shareable, notsharing”,q3:”philly”,q4:”family, social”,q5:”nonbyob”},{name:”Li Beirut”,slug:”li-beirut”,q1:”price$$”,q2:”shareable”,q3:”nj”,q4:”social, family”,q5:”byob”},{name:”Little Fish”,slug:”little-fish”,q1:”price$$$”,q2:”shareable, setmenu”,q3:”philly”,q4:”date”,q5:”nonbyob”},{name:”Little Walteru2019s”,slug:”little-walters”,q1:”price$$,price$$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social, date”,q5:”nonbyob”},{name:”Mawn”,slug:”mawn”,q1:”price$$”,q2:”shareable, notsharing”,q3:”philly”,q4:”date”,q5:”byob”},{name:”Middle Child Clubhouse”,slug:”middle-child-clubhouse”,q1:”price$,price$$,price$$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social, date”,q5:”nonbyob”},{name:”My Loup”,slug:”my-loup”,q1:”price$$$”,q2:”notsharing, setmenu”,q3:”centercity, philly”,q4:”date, social”,q5:”nonbyob”},{name:”Octopus Cart”,slug:”octopus-cart”,q1:”price$”,q2:”notsharing”,q3:”centercity, philly”,q4:””,q5:”nonbyob”},{name:”Oyster House”,slug:”oyster-house”,q1:”price$$$”,q2:”shareable, notsharing”,q3:”centercity, philly”,q4:”social, date”,q5:”nonbyob”},{name:”Pera Turkish Cuisine”,slug:”pera-turkish-cuisine”,q1:”price$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social, family”,q5:”byob”},{name:”Pho Ga Thanh Thanh”,slug:”pho-ga-thanh-thanh”,q1:”price$”,q2:”notsharing”,q3:”philly”,q4:”family, social”,q5:”nonbyob”},{name:”Pietramala”,slug:”pietramala”,q1:”price$$”,q2:”shareable, notsharing”,q3:”philly”,q4:”social, date”,q5:”byob”},{name:”Pizza West Chester”,slug:”pizza-west-chester”,q1:”price$”,q2:”shareable, notsharing”,q3:”other”,q4:”family, social”,q5:”nonbyob”},{name:”Puyero Venezuelan Flavor”,slug:”puyero”,q1:”price$”,q2:”notsharing”,q3:”centercity, philly”,q4:”family, social”,q5:”nonbyob”},{name:”Radinu2019s Delicatessen”,slug:”radins-delicatessen”,q1:”price$”,q2:”notsharing”,q3:”nj”,q4:”family, social”,q5:”nonbyob”},{name:”Reading Terminal Market”,slug:”reading-terminal-market”,q1:”price$”,q2:”notsharing, shareable”,q3:”centercity, philly”,q4:”social, family”,q5:”nonbyob”},{name:”Restaurant Gamarjoba”,slug:”restaurant-gamarjoba”,q1:”price$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social, family”,q5:”nonbyob”},{name:”Saadu2019s Halal Restaurant”,slug:”saads-halal-restaurant”,q1:”price$”,q2:”notsharing”,q3:”philly”,q4:”social, family”,q5:”nonbyob”},{name:”Sagami”,slug:”sagami”,q1:”price$$”,q2:”shareable, notsharing”,q3:”nj”,q4:”social, date”,q5:”byob”},{name:”San Lucas Pizzeria”,slug:”san-lucas-pizzeria”,q1:”price$”,q2:”shareable”,q3:”philly”,q4:”social, family”,q5:”nonbyob”},{name:”Sang Kee Peking Duck House”,slug:”sang-kee-peking-duck-house”,q1:”price$$”,q2:”notsharing, shareable”,q3:”centercity, philly”,q4:”social, family”,q5:”nonbyob”},{name:”Scannicchiou2019s”,slug:”scannicchios”,q1:”price$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”family, social, date”,q5:”byob”},{name:”Sophie’s Kitchen”,slug:”sophies-kitchen”,q1:”price$”,q2:”shareable”,q3:”philly”,q4:”social, family”,q5:”byob”},{name:”Southeast Asian Market”,slug:”southeast-asian-market”,q1:”price$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social, family”,q5:”nonbyob”},{name:”Sulimayu2019s”,slug:”sulimays-restaurant”,q1:”price$”,q2:”notsharing”,q3:”philly”,q4:”social, family”,q5:”nonbyob”},{name:”Tabachoy”,slug:”tabachoy”,q1:”price$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social”,q5:”byob”},{name:”The Original Clam Tavern”,slug:”the-original-clam-tavern”,q1:”price$$”,q2:”notsharing”,q3:”other”,q4:”social”,q5:”nonbyob”},{name:”Tierra Colombiana”,slug:”tierra-colombiana”,q1:”price$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social, family”,q5:”nonbyob”},{name:”Vedge”,slug:”vedge”,q1:”price$$$”,q2:”notsharing, shareable”,q3:”centercity, philly”,q4:”date”,q5:”nonbyob”},{name:”Vernick Fish”,slug:”vernick-fish”,q1:”price$$$$”,q2:”notsharing”,q3:”centercity, philly”,q4:”date, social”,q5:”nonbyob”},{name:”Vetri Cucina”,slug:”vetri-cucina”,q1:”price$$$$”,q2:”setmenu”,q3:”centercity, philly”,q4:”date”,q5:”nonbyob”},{name:”Vientiane Cafe”,slug:”vientiane-cafe”,q1:”price$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social”,q5:”byob”},{name:”Villa di Roma”,slug:”villa-di-roma”,q1:”price$$”,q2:”notsharing, shareable”,q3:”philly”,q4:”social, date”,q5:”nonbyob”},{name:”White Yak Restaurant”,slug:”white-yak”,q1:”price$$”,q2:”shareable”,q3:”philly”,q4:”social, date”,q5:”byob”},{name:”Zahav”,slug:”zahav”,q1:”price$$$$”,q2:”notsharing, shareable, setmenu”,q3:”centercity, philly”,q4:”social, date”,q5:”nonbyob”},{name:”Zeppoli”,slug:”zeppoli”,q1:”price$$$”,q2:”setmenu”,q3:”nj”,q4:”date”,q5:”byob”}],recs:[{slug:”al-baik-shawarma”,name:”Al-Baik Shawarma”,description:”Al-Baik Shawarma & Grill offers a generous spread of Middle Eastern dishes with standout items like lamb chops, beef kebabs, and hummus. Their platters, like the Al Baik Family platter, provide a variety of grilled meats and kebabs served over rice with fresh bread, salad, and sides like baba ganoush. The restaurant is known for its flavorful offerings and large portions.”,image:”https://interactives.inquirer.com/secondbank/arc/DT73DTRQB5EKJODJGZ6OAH5YRU/900×600.webp”,cuisine:”Middle Eastern”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”Northeast Philadelphia”,streetAddress:”3217 Willits Rd”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/al-baik-shawarma”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”3217 Willits Rd”,addressLink:”https://maps.google.com/?q=Al-Baik Shawarma, 3217 Willits Rd, Philadelphia”,phoneValue:”267-703-8000″,phoneLink:”tel:(267-703-8000)”,instagramValue:”albaikshawarmaandgrill”,instagramLink:”https://instagram.com/albaikshawarmaandgrill”,reservationValue:”Doesn’t take reservations”},{slug:”alice-restaurant”,name:”Alice”,description:”Chef Dave Connu2019s casually elegant Italian Market bistro is built around a large charcoal-fired oven which lends crispy textures and smoky flavors to a menu reliably stuffed with seasonal ingredients and worldly dishes. The demarcation between entrxE9e and appetizer appears less relevant at Alice, observes critic Craig LaBan, replaced with u201Ca free-flowing collection of variously sized plates that slide seamlessly from carpaccio and crudo to large format sharing platters.u201D Diners typically order two to four plates at this evenings-only spot, and can expect to taste influences from Asia, Mexico, and Europe. Still, Alice isnu2019t all fancypants; LaBan says the burger u2014 u201Ca thick patty of dry-aged beef with the smoky savor of a backyard cookoutu201D and topped with barbecue sauce and caramelized Vidalia onions u2014 is u201Cnext level.u201D”,image:”https://interactives.inquirer.com/secondbank/arc/JJKERXCG35DYRHQSKAFFYZFEAY/900×600.webp”,cuisine:”Modern American,Tasting Menu”,priceRange:”$$$,$$$$”,priceRangeLabel:”$$$u2013$$$$”,region:”South Philadelphia”,streetAddress:”901 Christian St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/alice-restaurant”,location:”philly”,vibe:”social, date, family”,byob:”nonbyob”,addressValue:”901 Christian St.”,addressLink:”https://maps.google.com/?q=Alice, 901 Christian St., Philadelphia”,phoneValue:”(215) 798-6766″,phoneLink:”tel:((215) 798-6766)”,instagramValue:”alice.philadelphia”,instagramLink:”https://instagram.com/alice.philadelphia”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/alice”,websiteValue:”alicephiladelphia.com”,websiteLink:”https://alicephiladelphia.com”},{slug:”amsale-cafe”,name:”Amsale Cafe”,description:”West Philly has several excellent Ethiopian spots u2014 Tedla Abrahamu2019s long-standing neighborhood restaurant and bar, Abyssinia, offers doro and kik wots, lamb alicha, and gomen, all served family-style till 2 a.m. u2014 but thereu2019s nothing quite like Amsale Cafe, or its magical injera. The spongy breadu2019s elasticity and strength make all the difference in soaking up every immaculately spiced plate, including chef Gomege Achamyelehu2019s deliriously good rendition of kitfo, a traditional dish made with raw minced beef. Order the meat and vegetarian combos and her husband, co-owner Bellew Asfa, will neatly assemble the two combos into an enormous round platter, perfect for sharing inside this 28-seat BYOB.”,image:”https://interactives.inquirer.com/secondbank/arc/E3OCDA6W3FEFRAHQCE2STRN6BU/900×600.webp”,cuisine:”Ethiopian,BYOB”,priceRange:”$$”,priceRangeLabel:”$$”,region:”West Philadelphia”,streetAddress:”4817 Walnut St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/amsale-cafe”,location:”philly”,vibe:”family”,byob:”byob”,addressValue:”4817 Walnut St.”,addressLink:”https://maps.google.com/?q=Amsale Cafe, 4817 Walnut St., Philadelphia”,phoneValue:”(215) 397-4420″,phoneLink:”tel:((215) 397-4420)”,instagramValue:”cafeamsale”,instagramLink:”https://instagram.com/cafeamsale”,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”amsalecafe.com”,websiteLink:”https://amsalecafe.com”},{slug:”amys-pastelillos”,name:”Amyu2019s Pastelillos”,description:”Amyu2019s Pastelillos is a Fishtown spot that turns the comforting Puerto Rican hand pies into something to get excited about. Their pastelillos come in flavors like shredded chicken, guava BBQ pork, ground beef picadillo, and vegan versions all wrapped in a flaky, crimped crust. They also offer sides like rice and stewed beans, sweet plantains and plenty of dipping sauces to complement the main event.”,image:”https://interactives.inquirer.com/secondbank/arc/ANEZKJNIM5FCPMZCVZ4SGUERHI/900×600.webp”,cuisine:”Puerto Rican”,priceRange:”$”,priceRangeLabel:”$”,region:”Fishtown/Kensington”,streetAddress:”2001 Memphis St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/amys-pastelillos”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”2001 Memphis St”,addressLink:”https://maps.google.com/?q=Amy’s Pastelillos, 2001 Memphis St, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”amys_pastelillos”,instagramLink:”https://instagram.com/amys_pastelillos”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”amyspastelillos.com”,websiteLink:”https://amyspastelillos.com/”},{slug:”andiario”,name:”Andiario”,description:”Tucked into a buzzing stretch of West Chester otherwise lined with pubs and generic New American restaurants, Andiario signals fine dining, with white tablecloths and a careful wine list. The kitchen accommodations u2014 crates of tomatoes on the windowsill, bunches of fresh oregano drying over the dining room, a larder filled with ferments and preserves u2014 reveal just how dedicated chef Anthony Andiario is to culinary experimentation. With ample portions and rustic plating, you wonu2019t find microgreens or kitchen tweezers here, but the cooking, which is underlined by whole animal butchery, handmade pasta, and bread fresh from its own bakery, is precise and sophisticated, and easily warrants the hour-plus drive from Center City.”,image:”https://interactives.inquirer.com/secondbank/arc/T2DYTLFBQNEHLFPXJMMMVERIXM/900×600.webp”,cuisine:”Italian,American”,priceRange:”$$$”,priceRangeLabel:”$$$”,region:”Chester County”,streetAddress:”106 West Gay Street”,city:”West Chester”,state:”PA”,url:”https://inquirer.com/food/restaurants/andiario”,location:”other”,vibe:”date”,byob:”nonbyob”,addressValue:”106 West Gay Street, West Chester”,addressLink:”https://maps.google.com/?q=Andiario, 106 West Gay Street, West Chester”,phoneValue:”(484) 887-0919″,phoneLink:”tel:((484) 887-0919)”,instagramValue:”anthonyandiario”,instagramLink:”https://instagram.com/anthonyandiario”,reservationValue:”Tock”,reservationLink:”https://www.exploretock.com/andiario”,websiteValue:”andiario.com”,websiteLink:”https://andiario.com/”},{slug:”bad-brother”,name:”Bad Brother”,description:”Nestled in a corner rowhouse so nondescript you could walk right by, this understated Fairmount gastropub turns out bar fare that would make it the envy of any neighborhood. There are a few artfully executed mainstays: the sell-out sausage roll (housemade Mangalica chorizo in a seeded Carangi roll drizzled with queso), the lavishly dressed Caesar salad showered in grated Parm, and the towering pile of wings drenched in sriracha-buffalo sauce. The reason Bad Brother is packed by 5:30 p.m., though, is chef Justin Koenig’s ever-shifting entrees, like a grilled bone-in pork chop served over a peach glaze with confit potato and braised kale, or squares of polenta cake nestled in vegan creamed corn and topped with slabs of smoked trumpet mushrooms that are dead-ringers for crispy bacon. Add to that a long list of intriguing cocktails u2014 a pink peppercorn gimlet, a Fruity Pebbles-infused milk punch, a Tahitian vanilla-spiced u201Csaz-araku201D u2014 and you’ll be plotting a return trip before you’ve even signed the check.”,image:”https://interactives.inquirer.com/secondbank/arc/OF5CIPAJJFCMFBNMM6FFSKJ5GM/900×600.webp”,cuisine:”Gastropub,Modern American”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Fairmount”,streetAddress:”726 N 24th Street”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/bad-brother”,location:”philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”726 N 24th Street”,addressLink:”https://maps.google.com/?q=Bad Brother, 726 N 24th Street, Philadelphia”,phoneValue:”(215) 235-2460″,phoneLink:”tel:((215) 235-2460)”,instagramValue:”badbrotherphilly”,instagramLink:”https://instagram.com/badbrotherphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/bad-brother”,websiteValue:”www.badbrotherphilly.com”,websiteLink:”https://www.badbrotherphilly.com/”},{slug:”barclay-prime”,name:”Barclay Prime”,description:”With a reputation for dining excellence among athletes, dignitaries and visiting celebs, and a staff that just wonu2019t quit u2014 literally, several of its servers are lifers, with 15-plus years of continuous service u2014 this busy boutique steakhouse in Rittenhouse Square has been in the u201CBest Philly Steaku201D conversation going on two decades. According to Inquirer food critic Craig LaBan, Barclay Prime serves the cityu2019s gold standard for dry-aged luxe prime rib eye, and its other meats, fishes, sides and desserts ainu2019t half bad either. (Barclay is also, quite famously, the home of the $140 wagyu cheesesteak topped with black truffle, foie gras and cooper sharp, and served with a half-bottle of champagne. Itu2019s a gimmick, but a delicious one.)”,image:”https://interactives.inquirer.com/secondbank/arc/XMWQX65E6VFDTODE6PY4H42ZEA/900×600.webp”,cuisine:”Steakhouse”,priceRange:”$$$,$$$$”,priceRangeLabel:”$$$u2013$$$$”,region:”Center City”,streetAddress:”237 S 18th St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/barclay-prime”,location:”centercity, philly”,vibe:”date”,byob:”nonbyob”,addressValue:”237 S 18th St.”,addressLink:”https://maps.google.com/?q=Barclay Prime, 237 S 18th St., Philadelphia”,phoneValue:”(215) 732-7560″,phoneLink:”tel:((215) 732-7560)”,instagramValue:”barclayprime”,instagramLink:”https://instagram.com/barclayprime”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/barclay-prime?”,websiteValue:”barclayprime.com”,websiteLink:”https://barclayprime.com/”},{slug:”bobs-diner”,name:”Bobu2019s Diner”,description:”Bobu2019s Diner in Roxborough has been serving quintessential breakfasts and comfort food for decades. The menu sticks to classics like pancakes, omelets, and sandwiches, all made to order. Itu2019s a neighborhood staple that keeps people coming back.”,image:”https://interactives.inquirer.com/secondbank/arc/AAMKUSVK2VCD5C2U7WH5ME675M/900×600.webp”,cuisine:”American,Diner”,priceRange:”$”,priceRangeLabel:”$”,region:”Roxborough/Manayunk”,streetAddress:”6053 Ridge Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/bobs-diner”,location:”philly”,vibe:”family”,byob:”nonbyob”,addressValue:”6053 Ridge Ave”,addressLink:”https://maps.google.com/?q=Bob’s Diner, 6053 Ridge Ave, Philadelphia”,phoneValue:”215-483-9002″,phoneLink:”tel:(215-483-9002)”,instagramValue:””,instagramLink:””,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.bobsdinerphilly.com”,websiteLink:”https://www.bobsdinerphilly.com/”},{slug:”bolo”,name:”Bolo”,description:”Philly has one of the largest and longest-established Puerto Rican communities outside of San Juan and plenty of neighborhood places for a traditional meal of chuletas, mofongo, and chicharrxF3n. Nowhere puts Boricua flavors on a pedestal quite like Bolo. In a beautiful bi-level space in Rittenhouse Square filled with Puerto Rican art, chef Yun Fuentes celebrates his San Juan roots and Latinx cooking from across the Caribbean with polished takes on everything from bacalaitos to ceviche and vaca frita. Go for one of the set menus, like the traditional lechon asado feast of roast pork with black beans and rice, mofongo, and a garlic orange mojo. Or try one of the seasonal tastings, which explore creative fusions that pay homage to Fuentesu2019 long career in a variety of other genres, like duck arepas with foie gras or black bean dumplings in chili crunch. Pair it with a tropical drink from the excellent rum bar u2014 a La Floridita or Coco Bolo u2014 then wrap up with a strong cafe Cubano and a dessert of hot buxF1uelos bathed in dulce de leche.”,image:”https://interactives.inquirer.com/secondbank/arc/U7SN2RMYMRDY7EI3GRFT76XYWE/900×600.webp”,cuisine:”Puerto Rican,Caribbean,Tasting Menu,Latin American”,priceRange:”$$$$”,priceRangeLabel:”$$$$”,region:”Center City”,streetAddress:”2025 Sansom St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/bolo”,location:”centercity, philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”2025 Sansom St”,addressLink:”https://maps.google.com/?q=Bolo, 2025 Sansom St, Philadelphia”,phoneValue:”(267) 639-2741″,phoneLink:”tel:((267) 639-2741)”,instagramValue:”bolo_phl”,instagramLink:”https://instagram.com/bolo_phl”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/restref/client/?restref=1371397&lang=en-&corrid=29b49a4a-2026-455b-b923-19093107edc1″,websiteValue:”bolophl.com”,websiteLink:”https://bolophl.com/”},{slug:”cafe-cuong”,name:”Cafe Cuong”,description:”Cafe Cuong introduced the city to its now full-blown passion for Vietnamese hoagies in 1989, moving from Dung Kim Nguyen and Chinh Lamu2019s home into its current Eighth Street storefront some three decades ago. The sons have largely taken over, but the semi-retired Nguyen still makes the secret house mayo and the pickled daikon and carrots. Built with the perfect balance and layering of meats, veggies, herbs, jalapexF1o rings, and sauce, these sandwiches are the handcrafted standard by which all others are measured. For the classic bxE1nh mxED thit nguoi u201Cregular,u201D delicately crusted Sarconeu2019s rolls, baked two blocks away, get a light toasting, then are stuffed with Vietnamese cold cuts, liver patxE9, and mayo. Even better is the BBQ pork shoulder bxE1nh mxED or the braised chicken filling, seasoned with a sweet lemongrass marinade.”,image:”https://interactives.inquirer.com/secondbank/arc/QYVNWO3ORJEXNNC74PMSYPXTHU/900×600.webp”,cuisine:”Vietnamese,Banh Mi,Southeast Asian”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”811 S 8th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/cafe-cuong”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”811 S 8th St”,addressLink:”https://maps.google.com/?q=Cafe Cuong, 811 S 8th St, Philadelphia”,phoneValue:”(215) 574-0527″,phoneLink:”tel:((215) 574-0527)”,instagramValue:”cafecuongphilly”,instagramLink:”https://instagram.com/cafecuongphilly”,reservationValue:”Doesn’t take reservations”},{slug:”cafe-la-maude”,name:”Cafe La Maude”,description:”CafxE9 La Maude in Northern Liberties brings a Lebanese twist to the classic French cafxE9, with a menu thatu2019s equal parts hearty and buzzing with energy. Plates range from spiced shakshuka to sweet baklawa pancakes, alongside eggs, shawarma, and fresh breads. Open through the afternoon and a BYOB, itu2019s a destination brunch spot where you’ll definitely want to come back to.”,image:”https://interactives.inquirer.com/secondbank/arc/G2U2UZ7ITVHPZKACGKE6GF37VA/900×600.webp”,cuisine:”French,Lebanese,Brunch”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Northern Liberties/Spring Garden”,streetAddress:”816 N 4th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/cafe-la-maude”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”816 N 4th St”,addressLink:”https://maps.google.com/?q=CafxE9 La Maude, 816 N 4th St, Philadelphia”,phoneValue:”267-318-7869″,phoneLink:”tel:(267-318-7869)”,instagramValue:”cafelamaude”,instagramLink:”https://instagram.com/cafelamaude”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”cafelamaude.com”,websiteLink:”https://cafelamaude.com/”},{slug:”castellinos-italian-market”,name:”Castellinou2019s Italian Market”,description:”Cara Jo Castellino and Matthew Barrowu2019s Italian market, which opened in Fishtown in 2016, quickly developed a reputation for being what critic Craig LaBan calls u201Cone of the high practitioners of mindful hoagie art.u201D Mindful is right: Every item on these sandwiches, created on Lisciou2019s rolls, is sliced to order, while oil is swiped on the roll side to side, not lengthwise, to minimize sogginess in the roll’s hinge. Thereu2019s clever flavor play at work, too, like the sweet-and-salty duo of fig jam and prosciutto on the Fig Pig, and an uncharacteristic boldness to the mayo-less spicy tuna salad on the Aunt Lucy. And whou2019d think to spread bacon jam on the roll for a turkey and cheddar sandwich? There are other top hoagie shops u2014 and you may have your favorite u2014 but we give the edge to Castellino’s for its studiousness.”,image:”https://interactives.inquirer.com/secondbank/arc/7C3ZHEFMOJCUNGBZXVCDKVIWUA/900×600.webp”,cuisine:”Sandwich,Italian,Deli”,priceRange:”$”,priceRangeLabel:”$”,region:”Fishtown/Kensington”,streetAddress:”1255 E. Palmer St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/castellinos-italian-market”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”1255 E. Palmer St.”,addressLink:”https://maps.google.com/?q=Castellinou2019s Italian Market, 1255 E. Palmer St., Philadelphia”,phoneValue:”(215) 416-1187″,phoneLink:”tel:((215) 416-1187)”,instagramValue:”castellinosco”,instagramLink:”https://instagram.com/castellinosco”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”castellinos.square.site”,websiteLink:”https://castellinos.square.site”},{slug:”chateau-rouge-restaurant”,name:”Chateau Rouge”,description:”ChxE2teau Rouge is a BYOB in Graduate Hospital that blends Cameroonian heritage with French technique in lively, soulful dishes. The menu features peppery suya wings, tender lamb skewers, grilled fish, and sides like plantains or rich stews. The flavors are bold and expansive, carried by a warm hospitality from the staff.”,image:”https://interactives.inquirer.com/secondbank/arc/VUENWF7VGJEDBLFKE7Q5RKGQ3A/900×600.webp”,cuisine:”West African,French”,priceRange:”$$$”,priceRangeLabel:”$$$”,region:”South Philadelphia”,streetAddress:”2108 South St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/chateau-rouge-restaurant”,location:”philly”,vibe:”date”,byob:”nonbyob”,addressValue:”2108 South St”,addressLink:”https://maps.google.com/?q=Chateau Rouge, 2108 South St, Philadelphia”,phoneValue:”445-223-4110″,phoneLink:”tel:(445-223-4110)”,instagramValue:”chateaurouge.philly”,instagramLink:”https://instagram.com/chateaurouge.philly”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/chateau-rouge-philadelphia”,websiteValue:”chateaurougephilly.com”,websiteLink:”https://chateaurougephilly.com/”},{slug:”china-gourmet”,name:”China Gourmet”,description:”A touchstone for Northeast Phillyu2019s growing Chinese community, China Gourmet is Philadelphiau2019s preeminent Cantonese dim sum hall u2014 perhaps in part because the cavernous space can seat 400 at its lazy Susan-topped round tables. Seven days a week, morning to afternoon, rolling carts crisscross the dining room to offer more than 50 types of dim sum, all prepared according to strict Cantonese culinary orthodoxy. The cha leung u2014 rice rolls wrapped around crispy fried dough and drizzled with sweet soy sauce u2014 is exemplary, while the peppers stuffed with fish cake is an only-in-Philly dish, incorporating that cherished local staple, the long hot.”,image:”https://interactives.inquirer.com/secondbank/arc/CTWSOLFKSZFEHD3KMHCHT3YCCI/900×600.webp”,cuisine:”Chinese,Cantonese,Dim Sum”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Northeast Philadelphia”,streetAddress:”2842 St Vincent St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/china-gourmet”,location:”philly”,vibe:”social, family”,byob:”nonbyob”,addressValue:”2842 St Vincent St”,addressLink:”https://maps.google.com/?q=China Gourmet, 2842 St Vincent St, Philadelphia”,phoneValue:”(215) 941-1898″,phoneLink:”tel:((215) 941-1898)”,instagramValue:””,instagramLink:””,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”phillychinagourmet.com”,websiteLink:”https://phillychinagourmet.com”},{slug:”cily-chicken-rice-thai-food”,name:”Cily Chicken Rice and Thai Food”,description:”On Race Street in Chinatown, Cily Chicken Rice & Thai Food keeps it simple but memorable. The star is their namesake chicken and rice, poached or fried, always tender and with a sauce that pulls it all together. The menu also branches out with Thai favorites like pad kee mao and tom yum, but itu2019s that balance of comfort and flavor that makes this little spot stand out.”,image:”https://interactives.inquirer.com/secondbank/arc/5KZWTJVNK5F2NND7I2NBL7K4H4/900×600.webp”,cuisine:”Thai”,priceRange:”$”,priceRangeLabel:”$”,region:”Center City”,streetAddress:”933 Race St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/cily-chicken-rice-thai-food”,location:”centercity, philly”,vibe:”family”,byob:”nonbyob”,addressValue:”933 Race St”,addressLink:”https://maps.google.com/?q=Cily Chicken Rice and Thai Food, 933 Race St, Philadelphia”,phoneValue:”215-982-1113″,phoneLink:”tel:(215-982-1113)”,instagramValue:””,instagramLink:””,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”cily-chicken-rice.restaurants-world.com”,websiteLink:”https://cily-chicken-rice.restaurants-world.com/”},{slug:”cjd-trenton-pies”,name:”CJ & Du2019s Trenton Tomato Pies”,description:”Don’t be fooled by the name. CJ&Du2019s Trenton Tomato Pies is found not in New Jersey, but inside Cartesian Brewing in South Philadelphia. If it’s Trenton style tomato pie you’re looking for, no need to cross state lines. Expect crispy crusts with cheese on the bottom and sauce on top. Their menu has included the classic tomato pie, the Nonna, with crushed tomatoes and garlic, and a white pie featuring mozzarella and ricotta with spinach.”,image:”https://interactives.inquirer.com/secondbank/arc/CZJDBILCUBF2JNWWB5XWUH2HOQ/900×600.webp”,cuisine:”Pizza”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”South Philadelphia”,streetAddress:”1326 E. Passyunk Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/cjd-trenton-pies”,location:”philly”,vibe:”family”,byob:”nonbyob”,addressValue:”1326 E. Passyunk Ave”,addressLink:”https://maps.google.com/?q=CJ & Du2019s Trenton Pies, 1326 E. Passyunk Ave, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”cjdtomatopies”,instagramLink:”https://instagram.com/cjdtomatopies”,reservationValue:”Doesn’t take reservations”},{slug:”corinnes-place”,name:”Corinneu2019s Place”,description:”This Camden institution is a 2022 James Beard Award Winner and for good reason: Its menu of no-frills Southern platters is homey in all the right ways, with spot-on fried chicken, barbecue ribs that fall right off the bone, and ultra-thin fried catfish cutlets that are simultaneously crisp and tender. The side dishes are stars in their own right: Though founder Corinne Bradley-Powers is a lifelong Camden resident, her baked mac-n-cheese and collard greens recipes wouldn’t feel out of place in a Southern kitchen. Corinne’s is mostly a takeout joint, but if you eat in the all-pink dining room, you’ll be treated to a complimentary piece of warm cornbread. Be warned: Naps are recommended after this one.”,image:”https://interactives.inquirer.com/secondbank/arc/E24ECZ72MRCAXOOKOHDBSY5NSU/900×600.webp”,cuisine:”Soul Food,Fried Chicken,BYOB,American”,priceRange:”$”,priceRangeLabel:”$”,region:”Camden County”,streetAddress:”1254 Haddon Ave”,city:”Camden”,state:”NJ”,url:”https://inquirer.com/food/restaurants/corinnes-place”,location:”nj”,vibe:”family, social”,byob:”byob”,addressValue:”1254 Haddon Ave, Camden”,addressLink:”https://maps.google.com/?q=Corinneu2019s Place, 1254 Haddon Ave, Camden”,phoneValue:”(856) 541-4894″,phoneLink:”tel:((856) 541-4894)”,instagramValue:”corinnesplace”,instagramLink:”https://instagram.com/corinnesplace”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”corinnesplace.com”,websiteLink:”https://corinnesplace.com”},{slug:”dante-and-luigis”,name:”Dante & Luigiu2019s”,description:”Dante & Luigiu2019s is a time-tested Bella Vista Italian restaurant thatu2019s been around since 1899. It leans into old school tradition, with sauces made from scratch, generous portions of comfort classics like lasagna and osso buco, and a full wine list to match. Stepping inside feels like entering a timeless Italian home. It’s all about solid food, a welcoming staff, and recipes that have stood the test of time.”,image:”https://interactives.inquirer.com/secondbank/arc/AW4R6FHR5RDNPAJGZ65OO6E3FQ/900×600.webp”,cuisine:”Italian”,priceRange:”$$,$$$”,priceRangeLabel:”$$u2013$$$”,region:”South Philadelphia”,streetAddress:”762 S 10th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/dante-and-luigis”,location:”philly”,vibe:”date, social”,byob:”nonbyob”,addressValue:”762 S 10th St”,addressLink:”https://maps.google.com/?q=Dante & Luigi’s, 762 S 10th St, Philadelphia”,phoneValue:”215-922-9501″,phoneLink:”tel:(215-922-9501)”,instagramValue:”danteluigis”,instagramLink:”https://instagram.com/danteluigis”,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”danteandluigis.com”,websiteLink:”https://danteandluigis.com/”},{slug:”dara-philly”,name:”Dara”,description:”Dara brings Thai flavors to the heart of Philly with a menu that balances bold spice and richness. From stir-fries to curries, every plate is lively and thoughtfully made. Itu2019s a BYOB spot that feels laid-back and full of flavor, with dishes like the drunken noodles and crispy duck curry standing out among other favorites”,image:”https://interactives.inquirer.com/secondbank/arc/E3QPXD3DCFBIBNMMU5X65GELEE/900×600.webp”,cuisine:”Thai”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Center City”,streetAddress:”1221 Walnut St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/dara-philly”,location:”centercity, philly”,vibe:”date”,byob:”nonbyob”,addressValue:”1221 Walnut St”,addressLink:”https://maps.google.com/?q=Dara, 1221 Walnut St, Philadelphia”,phoneValue:”267-876-8107″,phoneLink:”tel:(267-876-8107)”,instagramValue:”daraphilly”,instagramLink:”https://instagram.com/daraphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/dara-pa?seats=2&date=2025-10-03″,websiteValue:”www.daraphilly.com”,websiteLink:”https://www.daraphilly.com/”},{slug:”dolsan-korean-bbq-and-sushi”,name:”Dolsan Korean BBQ”,description:”Dolsan KBBQ and Sushi combines the energy of a Korean barbecue house with the precision of a sushi bar under one roof. Guests can grill meats like ribeye, galbi, and pork belly at the table, then mix it up with fresh rolls and sashimi. Add in classic banchan and sides, and itu2019s a spot made for big, shareable meals.”,image:”https://interactives.inquirer.com/secondbank/arc/OA5LQFFPJVFCDHN54C6BI73TEY/900×600.webp”,cuisine:”Korean,Sushi”,priceRange:”$$,$$$”,priceRangeLabel:”$$u2013$$$”,region:”Burlington County”,streetAddress:”3747 Church Rd”,city:”Mt Laurel Township”,state:”NJ”,url:”https://inquirer.com/food/restaurants/dolsan-korean-bbq-and-sushi”,location:”nj”,vibe:”family, social”,byob:”nonbyob”,addressValue:”3747 Church Rd, Mt Laurel Township”,addressLink:”https://maps.google.com/?q=Dolsan Korean BBQ and Sushi Restaurant, 3747 Church Rd, Mt Laurel Township”,phoneValue:”856-372-2751″,phoneLink:”tel:(856-372-2751)”,instagramValue:”dolsankorean”,instagramLink:”https://instagram.com/dolsankorean”,reservationValue:”Reserve online”,reservationLink:”https://www.yelp.com/reservations/dolsan-korean-bbq-and-sushi-restaurant-mount-laurel-township?social_id=bY2sWvBhFzPuPwcRk2jG2w”,websiteValue:”dolsanbbq.com”,websiteLink:”https://dolsanbbq.com/”},{slug:”doro-bet”,name:”Doro Bet”,description:”Ethiopian fried chicken isnu2019t really a thing in Ethiopia, but it definitely is in West Philly, thanks to sisters Mebruka Kane and Hayat Ali (who also owns the nearby Alif Brew, which offers traditional Ethiopian coffee service with fresh-roasted beans). Doro Bet, a fast-casual spot just a few blocks west of Clark Park, serves up beautifully crispy, teff-coated fried chicken, spiced with either berbere or milder lemon turmeric. The teff means that all the chicken served is gluten-free, and there are also falafel wraps and teff-flour fried mushrooms for the vegetarian and vegan set. The tiramisu, built around ladyfingers soaked in excellent Ethiopian coffee, is a particularly lovely way to finish your meal.”,image:”https://interactives.inquirer.com/secondbank/arc/CE56K7JXZNB5ZL6CXY3UO5TMU4/900×600.webp”,cuisine:”Ethiopian,BYOB,Halal,Fried Chicken”,priceRange:”$”,priceRangeLabel:”$”,region:”West Philadelphia”,streetAddress:”4533 Baltimore Ave.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/doro-bet”,location:”philly”,vibe:”family, social”,byob:”byob”,addressValue:”4533 Baltimore Ave.”,addressLink:”https://maps.google.com/?q=Doro Bet, 4533 Baltimore Ave., Philadelphia”,phoneValue:”(215) 921-6558″,phoneLink:”tel:((215) 921-6558)”,instagramValue:”dorobet_wphilly”,instagramLink:”https://instagram.com/dorobet_wphilly”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.alifamilyrestaurants.comdoro-bet”,websiteLink:”https://www.alifamilyrestaurants.com/doro-bet”},{slug:”el-chingon”,name:”El ChingxF3n”,description:”Baking has always powered El ChingxF3n, from the swirl-topped sesame cemita rolls that help Carlos Aparicio recreate his favorite overstuffed Puebla sandwiches (get the clxE1sica with Milanesa), to the daily concha roll flavors stuffed with ganache for dessert (love the canela-scented corn pinole!), or even the sourdough tang that infuses flour tortillas for the fantastic xC1rabes tacos sliced off a trompo spit. It is Apariciou2019s creative spirit, however, that makes this cheerful all-day cafe and BYOB Phillyu2019s most exhilarating Mexican kitchen, with a steady flow of elegant aguachiles (smoked bay scallops and hominy) and seasonal wonders, from chiles en nogada to crispy soft-shell crabs with pickled plum salsa over tortillas tinted green with cilantro. The ever-changing ice creams, flavored with burnt tortillas or mezcal with orange zest, offer vivid surprises that keep me eager to return.”,image:”https://interactives.inquirer.com/secondbank/arc/IHHY5MXYDZBXVBDAACJ43I4O2M/900×600.webp”,cuisine:”Mexican,BYOB”,priceRange:”$$”,priceRangeLabel:”$$”,region:”South Philadelphia”,streetAddress:”1524 S 10th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/el-chingon”,location:”philly”,vibe:”family, social”,byob:”byob”,addressValue:”1524 S 10th St”,addressLink:”https://maps.google.com/?q=El ChingxF3n, 1524 S 10th St, Philadelphia”,phoneValue:”(267) 239-2131″,phoneLink:”tel:((267) 239-2131)”,instagramValue:”elchingonphilly”,instagramLink:”https://instagram.com/elchingonphilly”,reservationValue:”Reserve online”,reservationLink:”https://tables.toasttab.com/restaurants/33da33dd-982e-4055-b26c-cd35b21be048/reserve?partySize=2&dateTime=2025-09-11T23:00:00.000-04:00″,websiteValue:”www.elchingonphilly.com”,websiteLink:”https://www.elchingonphilly.com/”},{slug:”el-mictlan-restaurant”,name:”El Mictlan”,description:”El Mictlan is a family-run spot in South Philly focused on authentic West Coast Mexican cuisine. Their menu features dishes like quesabirria tacos, shrimp al ajillo, creamy nopalito soup, and seasonal specials that lean bold and fresh. Every plate feels thoughtfully made, marrying tradition with a touch of contemporary flair.”,image:”https://interactives.inquirer.com/secondbank/arc/Y2HJHYX5HFEYNEHD3QXVOXD2QA/900×600.webp”,cuisine:”Mexican”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”South Philadelphia”,streetAddress:”2053 S Beechwood St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/el-mictlan-restaurant”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”2053 S Beechwood St”,addressLink:”https://maps.google.com/?q=El Mictlan Restaurant, 2053 S Beechwood St, Philadelphia”,phoneValue:”267-876-7012″,phoneLink:”tel:(267-876-7012)”,instagramValue:”el.mictlan.mx”,instagramLink:”https://instagram.com/el.mictlan.mx”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/booking/restref/availability?lang=en-US&fbclid=PAZXh0bgNhZW0CMTEAAafaAQjMWPCaBMDJdiafcu1g5QJo_CVIGsfVRZfPGORzEuuP9elV35uw-_qaNQ_aem_vsWugRzuvOWVACULkSlXgA&correlationId=f0a18bec-9236-401c-9609-db15dc1341c7&restRef=1438981&otSource=Restaurant%20website”,websiteValue:”www.elmictlanrestaurantpa.com”,websiteLink:”https://www.elmictlanrestaurantpa.com/”},{slug:”emmett-restaurant”,name:”Emmett”,description:”Emmett in Philadelphia reimagines Mediterranean cooking with a modern, adventurous edge. Plates highlight bold spices and fresh herbs as dishes move tactfully from seafood to lamb to bright vegetable preparations. The bar keeps pace, pouring inventive cocktails, like a saffron martini or a lamb fat-washed rye that all complement the food rather than compete with it.”,image:”https://interactives.inquirer.com/secondbank/arc/VBG4OBFW5VCXVDN7IAPYWMIU3I/900×600.webp”,cuisine:”Mediterranean”,priceRange:”$$$,$$$$”,priceRangeLabel:”$$$u2013$$$$”,region:”Northern Liberties/Spring Garden”,streetAddress:”161 W Girard Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/emmett-restaurant”,location:”philly”,vibe:”date”,byob:”nonbyob”,addressValue:”161 W Girard Ave”,addressLink:”https://maps.google.com/?q=Emmett, 161 W Girard Ave, Philadelphia”,phoneValue:”215-207-0161″,phoneLink:”tel:(215-207-0161)”,instagramValue:”emmettphilly”,instagramLink:”https://instagram.com/emmettphilly”,reservationValue:”Open Table”,reservationLink:”opentable.com/booking/restref/availability?restref=1368322&lang=en-US&ot_source=Restaurant+website”,websiteValue:”www.emmettphilly.com”,websiteLink:”https://www.emmettphilly.com/”},{slug:”freddy-and-tonys-restaurant”,name:”Freddy & Tonyu2019s”,description:”Freddy & Tonyu2019s has been a North Philly staple for decades, serving Puerto Rican comfort food that pulls you in from the first bite. Among the star dishes is the pernil, low-roasted until tender, with crispy edges that hit all the right notes. Pair it with arroz con gandules or a side of mofongo and youu2019ve got a plate that feels like a celebration. Itu2019s generous, soulful cooking that keeps people coming back.”,image:”https://interactives.inquirer.com/secondbank/arc/AAIA2RFQXBCBPBHNYZE3U7GD6Q/900×600.webp”,cuisine:”Puerto Rican”,priceRange:”$”,priceRangeLabel:”$”,region:”North Philadelphia”,streetAddress:”201 W Allegheny Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/freddy-and-tonys-restaurant”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”201 W Allegheny Ave”,addressLink:”https://maps.google.com/?q=Freddy and Tony’s Restaurant, 201 W Allegheny Ave, Philadelphia”,phoneValue:”215-634-3889″,phoneLink:”tel:(215-634-3889)”,instagramValue:”freddyandtonys”,instagramLink:”https://instagram.com/freddyandtonys”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”freddyandtonys.com”,websiteLink:”https://freddyandtonys.com/”},{slug:”friday-saturday-sunday”,name:”Friday Saturday Sunday”,description:”This intimate townhouse restaurant off Rittenhouse Square is still basking in the glow of being named Americau2019s u201COutstanding Restaurantu201D by the James Beard Foundation in 2023. Owners Hanna and Chad Williams havenu2019t let up: They refreshed the upstairs space with plush butterscotch-colored velvet banquettes, fewer seats, and better lighting for diners indulging in the eight-course tasting menu. The seasonally changing plates also continue to thrill, melding Euro techniques with Caribbean, Southern, and soul food influences for stunning dishes like tortellini stuffed with Bentonu2019s country ham over collards splashed with smoky potlikker, or jerk-spiced quail with fresh coco bread. The downstairs bar, reserved for walk-ins only, remains a gem for xE0 la carte favorites (octopus and beans!) and the most original cocktails in town.”,image:”https://interactives.inquirer.com/secondbank/arc/4RRPTZR62NHX5OHBAUJMUBMD24/900×600.webp”,cuisine:”Modern American,Tasting Menu”,priceRange:”$$$,$$$$”,priceRangeLabel:”$$$u2013$$$$”,region:”Center City”,streetAddress:”261 S 21st St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/friday-saturday-sunday”,location:”centercity, philly”,vibe:”date”,byob:”nonbyob”,addressValue:”261 S 21st St”,addressLink:”https://maps.google.com/?q=Friday Saturday Sunday, 261 S 21st St, Philadelphia”,phoneValue:”(215) 546-4232″,phoneLink:”tel:((215) 546-4232)”,instagramValue:”friday.saturday.sunday”,instagramLink:”https://instagram.com/friday.saturday.sunday”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/friday-saturday-sunday?date=2024-09-19&seats=2″,websiteValue:”www.fridaysaturdaysunday.com”,websiteLink:”https://www.fridaysaturdaysunday.com/”},{slug:”gabriellas-vietnam”,name:”Gabriellau2019s Vietnam”,description:”For chef Thanh Nguyen, showing u201Cthe world what real Vietnamese food isu201D has meant producing a repertoire of vividly flavored regional specialties while leading the way for a new guard of Phillyu2019s Vietnamese restaurateurs. A basket of tiny water fern dumplings cradling shrimp and pork cracklins is an essential starter, along with the beef carpaccio topped with crunchy shallots and passion fruit vinaigrette. The bxFAn u0111u1EADu mu1EAFm txF4m vermicelli platter with blood sausage, pork patties, and the fermented pop of shrimp paste dip is another Hanoi-inspired stunner. Flounder with vermicelli and herbs is my favorite entree, but Nguyenu2019s sizzling catfish, fragrant with turmeric, dill, and a pineapple-anchovy sauce, is a sleeper hit. Gabriellau2019s also happens to make the best shaking beef in town. And now this former BYOB has teamed up with Five Saints distilling for cocktails infused with perilla leaves, shrimp salt, and Vietnamese coffee, which prove Nguyen’s vision of Vietnamese food has evolved beyond a series of already memorable dishes into an even more complete experience.”,image:”https://interactives.inquirer.com/secondbank/arc/JPM7L7Y6LBA7FB4CCXHAMLAS3A/900×600.webp”,cuisine:”Vietnamese,Southeast Asian”,priceRange:”$$”,priceRangeLabel:”$$”,region:”South Philadelphia”,streetAddress:”1837 E. Passyunk Ave.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/gabriellas-vietnam”,location:”philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”1837 E. Passyunk Ave.”,addressLink:”https://maps.google.com/?q=Gabriellau2019s Vietnam, 1837 E. Passyunk Ave., Philadelphia”,phoneValue:”(272) 888-3298″,phoneLink:”tel:((272) 888-3298)”,instagramValue:”gabriellasvietnam”,instagramLink:”https://instagram.com/gabriellasvietnam”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/gabriellas-vietnam”,websiteValue:”gabriellasvietnam.commenu”,websiteLink:”https://gabriellasvietnam.com/menu”},{slug:”geronimos-peruvian-cuisine”,name:”Geronimou2019s Peruvian Cuisine”,description:”Geronimou2019s Peruvian Cuisine in Ambler serves bold, flavorful dishes inspired by traditional Peruvian cooking. Favorites include the pollo a la brasa, made with fresh ingredients and bright seasonings. Itu2019s a cozy spot where every plate feels vibrant and full of character.”,image:”https://interactives.inquirer.com/secondbank/arc/JISLUDL4YJHQZOCLHYKMKKVZ54/900×600.webp”,cuisine:”South American”,priceRange:”$$,$$$”,priceRangeLabel:”$$u2013$$$”,region:”Montgomery County”,streetAddress:”131 -A E Butler Ave”,city:”Ambler”,state:”PA”,url:”https://inquirer.com/food/restaurants/geronimos-peruvian-cuisine”,location:”other”,vibe:”date”,byob:”nonbyob”,addressValue:”131 -A E Butler Ave, Ambler”,addressLink:”https://maps.google.com/?q=Geronimo’s Peruvian Cuisine, 131 -A E Butler Ave, Ambler”,phoneValue:”215-641-0900″,phoneLink:”tel:(215-641-0900)”,instagramValue:”geronimos_ambler”,instagramLink:”https://instagram.com/geronimos_ambler”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/booking/restref/availability?lang=en-US&correlationId=53f451f2-8c57-4133-adb8-1ba63bd7e5f5&restRef=1214998&otSource=Restaurant%20website”,websiteValue:”www.geronimosambler.com”,websiteLink:”https://www.geronimosambler.com/”},{slug:”gilda”,name:”Gilda”,description:”Sunny in both disposition and physical footprint, Gilda u2014 named for chef-owner Brian Matterau2019s grandmother, itu2019s pronounced Jill-Dah u2014 is the quintessential cafe for 2024 . The drinks skew fun (the Mazagran consists of cold brew, honey, fresh lemon, and mint), while the distinctive Portuguese fare can fit the bill from filling breakfast (see: the Antonio sandwich, with housemade linguixE7a) to breezy lunch (tinned sardines, or the piri piri chicken) to craveable treat (the rightly famed pastxE9is de nata, along with whatever else might be lurking in the pastry case). Of course, these days no cafe is worth its weight in Instagram followers without two other things: hype merch and a persistent line.”,image:”https://interactives.inquirer.com/secondbank/arc/O2DSCNPODJCDTAQPG6MBBZ3M2E/900×600.webp”,cuisine:”Portuguese,Breakfast,Sandwich,BYOB,Cafe”,priceRange:”$”,priceRangeLabel:”$”,region:”Fishtown/Kensington”,streetAddress:”300 E. Girard Ave.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/gilda”,location:”philly”,vibe:”social, family”,byob:”byob”,addressValue:”300 E. Girard Ave.”,addressLink:”https://maps.google.com/?q=Gilda, 300 E. Girard Ave., Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”gildaphilly”,instagramLink:”https://instagram.com/gildaphilly”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.gildaphilly.com”,websiteLink:”https://www.gildaphilly.com/”},{slug:”ginger-restaurant”,name:”Ginger”,description:”Ginger Restaurant in Northeast Philly is an avant-garde restaurant pushing the boundaries of French cuisine. The menu features dishes using locally sourced ingredients for plates like their tuna tartare, truffle fries, and beef cheeks, each full of flavor. With a modern, stylish interior and inventive cooking, itu2019s a place for a memorable meal.”,image:”https://interactives.inquirer.com/secondbank/arc/65I6EUM5HZGVHO5FP2K6OPYFWY/900×600.webp”,cuisine:”French,Central Asian”,priceRange:”$$,$$$”,priceRangeLabel:”$$u2013$$$”,region:”Northeast Philadelphia”,streetAddress:”744 Red Lion Rd”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/ginger-restaurant”,location:”philly”,vibe:”date”,byob:”nonbyob”,addressValue:”744 Red Lion Rd”,addressLink:”https://maps.google.com/?q=Ginger, 744 Red Lion Rd, Philadelphia”,phoneValue:”445-444-0028″,phoneLink:”tel:(445-444-0028)”,instagramValue:”add.ginger”,instagramLink:”https://instagram.com/add.ginger”,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”ginger-restaurant.restaurant”,websiteLink:”https://ginger-restaurant.restaurant/”},{slug:”gou-restaurant”,name:”Gou”,description:”Gou Restaurant in Old City shines a spotlight on Haitian cuisineu2014think griot, rasta pasta, and hearty stews packed with spice and soul. Itu2019s a BYOB joint, so you get that relaxed, come-as-you-are vibe around warm, wooden tables. More than just food, itu2019s a place that feels like community in every bite.”,image:”https://interactives.inquirer.com/secondbank/arc/4ITFQNAFKNAPJHACFUWGTTMW6E/900×600.webp”,cuisine:”Caribbean”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”Olney/Oak Lane”,streetAddress:”5734 Old 2nd St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/gou-restaurant”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”5734 Old 2nd St”,addressLink:”https://maps.google.com/?q=Gou, 5734 Old 2nd St, Philadelphia”,phoneValue:”267-335-4176″,phoneLink:”tel:(267-335-4176)”,instagramValue:”gouphilly”,instagramLink:”https://instagram.com/gouphilly”,reservationValue:”Doesn’t take reservations”},{slug:”ground-provisions”,name:”Ground Provisions”,description:”Ground Provisions in West Chester is an all plant-based restaurant built around a multi-course tasting menu that changes regularly. The bar keeps things lively with natural wines, craft cocktails, and local brews, making the pairings part of an immersive experience. Meanwhile, a more casual lounge area offers walk-in snacks and smaller plates for those not doing the full tasting.”,image:”https://interactives.inquirer.com/secondbank/arc/KOKYXPDG6ZDWNOUKFFWDT4OS6A/900×600.webp”,cuisine:”Vegetarian,Tasting Menu”,priceRange:”$$$”,priceRangeLabel:”$$$”,region:”Chester County”,streetAddress:”1388 Old Wilmington Pike”,city:”West Chester”,state:”PA”,url:”https://inquirer.com/food/restaurants/ground-provisions”,location:”other”,vibe:”date”,byob:”nonbyob”,addressValue:”1388 Old Wilmington Pike, West Chester”,addressLink:”https://maps.google.com/?q=Ground Provisions, 1388 Old Wilmington Pike, West Chester”,phoneValue:”610-355-4411″,phoneLink:”tel:(610-355-4411)”,instagramValue:”groundprovisionspa”,instagramLink:”https://instagram.com/groundprovisionspa”,reservationValue:”Resy”,reservationLink:”https://www.groundprovisionspa.com/reservations”,websiteValue:”www.groundprovisionspa.com”,websiteLink:”https://www.groundprovisionspa.com/”},{slug:”heavy-metal-sausage”,name:”Heavy Metal Sausage Co.”,description:”Whether you crave a lieberwurst sandwich on housemade bread, fresh country pxE2txE9 to go, or a blowout multicourse dinner, Heavy Metal Sausage Co. has you covered. No culinary corner handcrafts more u2014 or with nerdier ambition u2014 than this South Philly storefront run by chef Patrick Alfiero and Melissa Pellegrino. A dozen deli meats, from smoked turkey to finocchiona, are used for the distinctive sandwiches (try the Poppe with zungenblutwurst and leek relish on marbled rye). The trattoria dinners, meanwhile, have evolved into some of the most adventurous meal tickets in town, with two seatings for a dozen diners to savor creative plates inspired by local ingredients spun through an Italian lens and ever-changing themes. A recent all-goat menu, which bounded from a charcuterie platter with goat mortadella to a goat tartare with chiles and peaches, pasta with braised goat ragxF9, and goatu2019s milk gelato for dessert, was among the yearu2019s most memorable meals.”,image:”https://interactives.inquirer.com/secondbank/arc/SW6WNC5YMRC2ZPZBI5QSQ3R3PQ/900×600.webp”,cuisine:”Modern American,BYOB,Sandwich,Tasting Menu,Italian”,priceRange:”$,$$$$”,priceRangeLabel:”$/$$$$”,region:”South Philadelphia”,streetAddress:”1527 W Porter St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/heavy-metal-sausage”,location:”philly”,vibe:”social”,byob:”byob”,addressValue:”1527 W Porter St”,addressLink:”https://maps.google.com/?q=Heavy Metal Sausage Co., 1527 W Porter St, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”heavy_metal_sausage215″,instagramLink:”https://instagram.com/heavy_metal_sausage215″,reservationValue:”Reserve online”,reservationLink:”https://book.squareup.com/appointments/y6ta8309sw5itk/location/L1J8J59BPG4WB/services”,websiteValue:”www.heavymetalsausage.com”,websiteLink:”https://www.heavymetalsausage.com/”},{slug:”her-place”,name:”Her Place”,description:”Going on four years now, Amanda Shulmanu2019s one-time Sansom Street pop-up is deeply ensconced in its jewel box restaurant phase, and its ever-changing menus are reliably fantastic. At $95 for five courses, this is a value for a meal where seasonal spontaneity and a chefu2019s distinctive style u2014 sophisticated but never fussy u2014 are always in harmony. u201CNobody likes our food any more than we do,u201D Shulman says.”,image:”https://interactives.inquirer.com/secondbank/arc/N56DZRFTTBEP5FSPAKQUF6ZWNA/900×600.webp”,cuisine:”Modern American,Tasting Menu”,priceRange:”$$$”,priceRangeLabel:”$$$”,region:”Center City”,streetAddress:”1740 Sansom St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/her-place”,location:”centercity, philly”,vibe:”date, social”,byob:”nonbyob”,addressValue:”1740 Sansom St.”,addressLink:”https://maps.google.com/?q=Her Place, 1740 Sansom St., Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”herplacesupperclub”,instagramLink:”https://instagram.com/herplacesupperclub”,reservationValue:”Tock”,reservationLink:”https://www.exploretock.com/herplace/”,websiteValue:”herplacephilly.com”,websiteLink:”https://herplacephilly.com”},{slug:”high-street”,name:”High Street”,description:”After an extended pandemic-related hiatus, this Old City favorite has been reborn in Washington Square West with more seating, a glassed-in showcase pastry kitchen and a 14-seat bar. Itu2019s a more ambitious venue for Ellen Yin and company, but theyu2019re sticking to the simple-yet-elegant High Street game plan: baked goods in the morning; sandwiches, salads, and house-made breads for lunch; and a full-service restaurant at dinner. Brunch too, of course. Chef Christina McKeoughu2019s menu is anchored by small comfort-food options like pizza and pasta, built with locally sourced grains and flour.”,image:”https://interactives.inquirer.com/secondbank/arc/QGASTJON2JEHNGBTGRYGTKV4XQ/900×600.webp”,cuisine:”American,Bakery,Brunch”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Center City”,streetAddress:”101 S 9th St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/high-street”,location:”centercity, philly”,vibe:”date, social”,byob:”nonbyob”,addressValue:”101 S 9th St.”,addressLink:”https://maps.google.com/?q=High Street, 101 S 9th St., Philadelphia”,phoneValue:”(215) 625-0988″,phoneLink:”tel:((215) 625-0988)”,instagramValue:”highstreetphl”,instagramLink:”https://instagram.com/highstreetphl”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/high-street-restaurant-and-bar-philadelphia?”,websiteValue:”highstreetonmarket.com”,websiteLink:”https://highstreetonmarket.com/”},{slug:”honeysuckle”,name:”Honeysuckle”,description:”Itu2019s been a pop-up, a residency, a grocery store a supper club and more over its first five years, but you could say that the Honeysuckle idea u2014 celebrating the culture and foodways of the Black diaspora and their influence on American cuisine u2014 has endured. In 2025, chefs Omar Tate and Cybille St.Aude-Tate seem to have arrived at Honeysuckleu2019s final form, a fine-dining restaurant on North Broad with walls of windows, a warm interior defined by wood and earth tones, and a four-course prix fixe dinner that includes items like Haitian spaghetti, barbecued sweet potato, and red drum fish with mojo sauce and scallop foam.”,image:”https://interactives.inquirer.com/secondbank/arc/4676UU7BGZENDNWEHPX4VFJ3JA/900×600.webp”,cuisine:”American,Brunch”,priceRange:”$$$”,priceRangeLabel:”$$$”,region:”Northern Liberties/Spring Garden”,streetAddress:”631 N Broad St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/honeysuckle”,location:”philly”,vibe:”date, social”,byob:”nonbyob”,addressValue:”631 N Broad St.”,addressLink:”https://maps.google.com/?q=Honeysuckle, 631 N Broad St., Philadelphia”,phoneValue:”(215) 307-3316″,phoneLink:”tel:((215) 307-3316)”,instagramValue:”honeysuckle_restaurant”,instagramLink:”https://instagram.com/honeysuckle_restaurant”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/honeysuckle-philadelphia?”,websiteValue:”www.honeysucklephl.com”,websiteLink:”https://www.honeysucklephl.com/”},{slug:”indo-spice”,name:”Indo Spice”,description:”Indo Spice in South Philly brings Indonesian cooking to life with bold flavors and plenty of heart. Plates range from smoky pork satay to aromatic rice and noodles, each dish carrying depth and warmth. Here, spice feels familiar yet exciting, turning every meal into a small adventure.”,image:”https://interactives.inquirer.com/secondbank/arc/LEST6LJE6VDW3IHEEED46VBINI/900×600.webp”,cuisine:”Indonesian”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”1421 W Passyunk Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/indo-spice”,location:”philly”,vibe:”social”,byob:”nonbyob”,addressValue:”1421 W Passyunk Ave”,addressLink:”https://maps.google.com/?q=Indo Spice, 1421 W Passyunk Ave, Philadelphia”,phoneValue:”(215) 515-3939″,phoneLink:”tel:((215) 515-3939)”,instagramValue:”indospicephilly”,instagramLink:”https://instagram.com/indospicephilly”,reservationValue:”Call for reservations”},{slug:”johns-roast-pork”,name:”Johnu2019s Roast Pork”,description:”For most of its 94 years, John’s Roast Pork was an off-the-radar lunch shack by South Phillyu2019s railyards and docks, rightfully known for its namesake sandwich u2014 a two-fisted Italian roast pork drenched in garlicky juices on a seeded roll served u201CItalianou201D style, with aged provolone and spinach. It was third-generation operator John Bucci Jr. who, two decades ago, turned it into a nationally renowned cheesesteak pilgrimage site (and James Beard Americau2019s Classic). It serves an elite classic steak, with a healthy portion of fresh beef griddled to a ribbon-chopped sear with caramelized onions and molten flows of cheese (America or provolone; Whiz is not available) packed into a roll that can contain the juice. Try it Milano-style, with grilled tomatoes, and take in the skyline view from one of its picnic tables. John’s chicken steak, cooked from fresh breasts, and the gravy-soaked meatballs are also excellent. Ironically, as Johnu2019s became a cheesesteak touchstone, its stellar pork sandwich has become a sleeper hit.”,image:”https://interactives.inquirer.com/secondbank/arc/B27NZBAH7VFQ7NHIDQWQI6VUCM/900×600.webp”,cuisine:”Sandwich,American,Cheesesteak”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”14 E. Snyder Ave.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/johns-roast-pork”,location:”philly”,vibe:”social, family”,byob:”nonbyob”,addressValue:”14 E. Snyder Ave.”,addressLink:”https://maps.google.com/?q=Johnu2019s Roast Pork, 14 E. Snyder Ave., Philadelphia”,phoneValue:”(215) 463-1951″,phoneLink:”tel:((215) 463-1951)”,instagramValue:””,instagramLink:””,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”johnsroastpork.com”,websiteLink:”https://johnsroastpork.com/”},{slug:”johnnys-pizza”,name:”Johnnyu2019s Pizza”,description:”Johnnyu2019s Pizza in Bryn Mawr offers both round and square pies topped with hand-crushed tomato sauce, mozzarella, charred pepperoni, ripped basil, and Pecorino-Romano shavings. The 12-ounce, house-cut rib-eye cheesesteaks are as popular as the pizzas, and the playful upstairs seating area is furnished with booths, arcade games, and walls designated for doodling with provided Sharpies.”,image:”https://interactives.inquirer.com/secondbank/arc/F4LBLRRM35FLRO7PDT7ZCE7OBY/900×600.webp”,cuisine:”Cheesesteak,Pizza,Sandwich,Italian,American”,priceRange:”$”,priceRangeLabel:”$”,region:”Montgomery County”,streetAddress:”1025 West Lancaster Ave.”,city:”Bryn Mawr”,state:”PA”,url:”https://inquirer.com/food/restaurants/johnnys-pizza”,location:”other”,vibe:”family, social”,byob:”nonbyob”,addressValue:”1025 West Lancaster Ave., Bryn Mawr”,addressLink:”https://maps.google.com/?q=Johnnyu2019s Pizza, 1025 West Lancaster Ave., Bryn Mawr”,phoneValue:”610-525-4811″,phoneLink:”tel:(610-525-4811)”,instagramValue:”johnnyspizzabrynmawr”,instagramLink:”https://instagram.com/johnnyspizzabrynmawr”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.johnnyspizzabrynmawr.com”,websiteLink:”https://www.johnnyspizzabrynmawr.com/”},{slug:”june-byob”,name:”June BYOB”,description:”The elegance of classic French cuisine shines on at this Collingswood BYOB, where Richard u201CToddu201D Cusack draws diners with the turning crank of his duck press and the three-course u201Cvoyageu201D tasting for two, which includes the tableside flambxE9e theatrics of crxEApes Suzette. There are rabbit rillettes and foie gras, beef Wellington, and Bordelaise-splashed escargots made to a recipe handed down from Pierre Calmels, the former owner of Bibou, where Cusack was his sous chef. This is the regionu2019s most faithful descendant of the Le Bec-Fin lineage (where Calmels was one of the final chefs and Cusack also worked), but Juneu2019s menu isnu2019t stuck in the Escoffier past, with modern expressions like crudos, vegan dishes, and summer scallops with Jersey corn risotto. Along with gracious service, this intimate gem has evolved into one of the areau2019s loveliest restaurants for a celebratory meal rooted in classic Gallic style.”,image:”https://interactives.inquirer.com/secondbank/arc/L3CA3K3KDZF5TFB7BA2OA7ICVA/900×600.webp”,cuisine:”French,BYOB”,priceRange:”$$$,$$$$”,priceRangeLabel:”$$$u2013$$$$”,region:”Camden County”,streetAddress:”690 Haddon Ave”,city:”Collingswood”,state:”NJ”,url:”https://inquirer.com/food/restaurants/june-byob”,location:”nj”,vibe:”date”,byob:”byob”,addressValue:”690 Haddon Ave, Collingswood”,addressLink:”https://maps.google.com/?q=June BYOB, 690 Haddon Ave, Collingswood”,phoneValue:”(856) 240-7041″,phoneLink:”tel:((856) 240-7041)”,instagramValue:”junebyob”,instagramLink:”https://instagram.com/junebyob”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/collingswood-nj/venues/june-byob-collingswood?seats=2&date=2024-09-19″,websiteValue:”junebyob.com”,websiteLink:”https://junebyob.com/”},{slug:”kalaya”,name:”Kalaya”,description:”Is there a more exciting restaurant in Philadelphia than Kalaya? Chutatip u201CNoku201D Suntaranon, the James Beard-winning chef, cookbook author, and Chefu2019s Table subject, makes the case for Southern Thai flavors in the soaring, palm-fringed space of a converted Fishtown warehouse that she opened with the partners behind Suraya and Pizzeria Beddia. Her signature dumplings, shaped into blue flowers and tiny birds, are musts to start, as are the crisply fried mustard chive gui chai cakes. If the uncompromising heat starts to settle in between the chile-fired duck laab and deeply earthy goat and lamb curry, balance your meal with a grilled chicken brushed in sweet coconut-tamarind glaze or a lemongrass-tanged soup (tom yum or poh taek). There are new tasting menu options now, too, that provide perfect examples of how to order a balanced Kalaya meal. Grab a tropical cocktail kissed with galangal, then head for a giant orb of shaved ice drizzled with Thai iced tea and guava syrup, which is like diving into a snowbank for dessert.”,image:”https://interactives.inquirer.com/secondbank/arc/VFWGHFQCL5HXNJUZXV6OZN3KP4/900×600.webp”,cuisine:”Thai,Southeast Asian”,priceRange:”$$$”,priceRangeLabel:”$$$”,region:”Fishtown/Kensington”,streetAddress:”4 W Palmer St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/kalaya”,location:”philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”4 W Palmer St.”,addressLink:”https://maps.google.com/?q=Kalaya, 4 W Palmer St., Philadelphia”,phoneValue:”(215) 545-2535″,phoneLink:”tel:((215) 545-2535)”,instagramValue:”kalayaphilly”,instagramLink:”https://instagram.com/kalayaphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/kalaya”,websiteValue:”kalayaphilly.com”,websiteLink:”https://kalayaphilly.com/”},{slug:”karachi-kafe”,name:”Karachi Kafe”,description:”Karachi Kafe puts a modern spin on Pakistani street food with a menu full of bold flavors. From chicken malai kabab and beef nihari to chaat, rolls, fresh naan, and more, the dishes balance spice and comfort. Itu2019s a spot that celebrates classic flavors in a fresh, approachable way.”,image:”https://interactives.inquirer.com/secondbank/arc/HAPCOB4UMBH6TPJTEDB7ZADMKE/900×600.webp”,cuisine:”Pakistani,Halal”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”Camden County”,streetAddress:”2999 E Evesham Rd Unit 12″,city:”Voorhees Township”,state:”NJ”,url:”https://inquirer.com/food/restaurants/karachi-kafe”,location:”nj”,vibe:”family, social”,byob:”nonbyob”,addressValue:”2999 E Evesham Rd Unit 12, Voorhees Township”,addressLink:”https://maps.google.com/?q=Karachi Kafe, 2999 E Evesham Rd Unit 12, Voorhees Township”,phoneValue:”833-544-5233″,phoneLink:”tel:(833-544-5233)”,instagramValue:”karachi_kafe”,instagramLink:”https://instagram.com/karachi_kafe”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”karachikafe.com”,websiteLink:”https://karachikafe.com/”},{slug:”li-beirut”,name:”Li Beirut”,description:”Genial host and owner Tony Massoud works every table in Li Beirut’s breezy dining room while wife Patricia Massoud cooks the cuisine of her youth at their bustling Lebanese BYOB on the ground floor of a century-old house in Collingswood. Itu2019s impossible to order incorrectly here, no matter whatu2019s in the colorful ceramic bowls of mezze or on the platters of charcoal-grilled dishes u2014 but youu2019d be ordering especially right if you wind up with the lamb chops or kafta kebab sausages. Or, instead of having to choose at all, you could just get the Taste of Lebanon, a prix-fixe extravaganza that allows you to run the menu and enjoy one of the best values in the region.”,image:”https://interactives.inquirer.com/secondbank/arc/F3EXKIIIMVANPAUYP3VQL65QH4/900×600.webp”,cuisine:”Middle Eastern,BYOB,Halal,Mediterranean,Levantine,Lebanese”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Camden County”,streetAddress:”619 Collings Ave.”,city:”Collingswood”,state:”NJ”,url:”https://inquirer.com/food/restaurants/li-beirut”,location:”nj”,vibe:”social, family”,byob:”byob”,addressValue:”619 Collings Ave., Collingswood”,addressLink:”https://maps.google.com/?q=Li Beirut, 619 Collings Ave., Collingswood”,phoneValue:”(856) 477-2105″,phoneLink:”tel:((856) 477-2105)”,instagramValue:”libeirutnj”,instagramLink:”https://instagram.com/libeirutnj”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/collingswood-nj/venues/li-beirut?date=2024-09-19&seats=2″,websiteValue:”libeirutnj.com”,websiteLink:”https://libeirutnj.com/”},{slug:”little-walters”,name:”Little Walteru2019s”,description:”From the neon pierogi glowing golden in the window to the campfire aroma of the wood-fired hearth, Michael Brenflecku2019s homage to Polish flavors at Little Walteru2019s in East Kensington is clearly a departure from the traditional Polska kitchens that were once ubiquitous in nearby Port Richmond (and are now best represented by Dinner House). The ownership debut for this Allentown native, who spent years cooking Mexican (La Calaca Feliz) and Mediterranean (Spice Finch), is a heartfelt reflection on family flavors updated with handcraft, seasonality, and creative touches, from the hauntingly smoked kielbasa to pierogi filled with farmeru2019s cheese and mushrooms. The wood-fired range lends a rustic note to rye-crusted chicken cutlets cooked in cast-iron pans and a deep savor to rotisserie pork rubbed in caraway and mustard u201CShabaskyu201D spice. A robust pickling program bolsters the bar, where pickle juice martinis, house krupnik, and the Urbanista, a bison grass vodka riff on the Citywide (alongside u017Bubr lager), keeps this next-gen Polish party rolling.”,image:”https://interactives.inquirer.com/secondbank/arc/MKSN46I7MBCPTCM2KVUTVS3ZXI/900×600.webp”,cuisine:”Polish,Eastern European”,priceRange:”$$,$$$”,priceRangeLabel:”$$u2013$$$”,region:”Fishtown/Kensington”,streetAddress:”2049 E Hagert St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/little-walters”,location:”philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”2049 E Hagert St”,addressLink:”https://maps.google.com/?q=Little Walteru2019s, 2049 E Hagert St, Philadelphia”,phoneValue:”(267) 239-2228″,phoneLink:”tel:((267) 239-2228)”,instagramValue:”littlewaltersphilly”,instagramLink:”https://instagram.com/littlewaltersphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/little-walters”,websiteValue:”littlewaltersphilly.com”,websiteLink:”https://littlewaltersphilly.com/”},{slug:”m-kee”,name:”M Kee”,description:”M Kee on Race Street serves classic Cantonese barbecue, with roast duck, pork, and chicken hanging by the window and sliced to order over rice or noodles. The congee is well-balanced, with options like roasted duck or pork with preserved egg.”,image:”https://interactives.inquirer.com/secondbank/arc/4SHZQQXYBBEHHMS4CIOFMTVMCY/900×600.webp”,cuisine:”Chinese”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”Center City”,streetAddress:”1002 Race St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/m-kee”,location:”centercity, philly”,vibe:””,byob:”nonbyob”,addressValue:”1002 Race St”,addressLink:”https://maps.google.com/?q=M Kee, 1002 Race St, Philadelphia”,phoneValue:”(215) 238-8883″,phoneLink:”tel:((215) 238-8883)”,instagramValue:””,instagramLink:””,reservationValue:”Call for reservations”},{slug:”madness-of-masala”,name:”Madness of Masala”,description:”MAdness of MAsala brings North and South Indian cooking to life with dishes rooted in tradition. The kitchen serves everything from fluffy idli and crisp dosas to rich curries and spicy chicken that showcase the heat and depth of regional spices. Itu2019s a place where each dish feels both daring and deeply familiar, built on spice blends imported from home that meet a lively table.”,image:”https://interactives.inquirer.com/secondbank/arc/PFQ7UUF6PNCCHJHCEZOQBWZUTE/900×600.webp”,cuisine:”Indian”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”Montgomery County”,streetAddress:”2851 Ridge Pike”,city:”Trooper”,state:”PA”,url:”https://inquirer.com/food/restaurants/madness-of-masala”,location:”other”,vibe:”family, social”,byob:”nonbyob”,addressValue:”2851 Ridge Pike, Trooper”,addressLink:”https://maps.google.com/?q=MAdness of MAsala, 2851 Ridge Pike, Trooper”,phoneValue:”484-235-8003″,phoneLink:”tel:(484-235-8003)”,instagramValue:”madnessofmasala”,instagramLink:”https://instagram.com/madnessofmasala”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”madnessofmasala.com”,websiteLink:”https://madnessofmasala.com/”},{slug:”mawn”,name:”Mawn”,description:”Phila and Rachel Lornu2019s intimate Bella Vista BYOB has become one of the cityu2019s hottest reservations because of its delicious tributes to the Cambodian cooking of Philau2019s family. The pan-Asian menu goes well beyond its description as u201Ca noodle shop with no rulesu201D to present crispy soft-shell shrimp glazed in fish sauce caramel, refreshing Burmese salads, stellar whole fish in hot ginger-scallion oil, and an u201CAll-Star seafood riceu201D jeweled with uni, crab, scallops, and roe. The most memorable dishes, though, lean toward Philau2019s Khmer roots, from the banh chow crepe salad with u201CSunday fish sauceu201D to steak and prahok, oysters with minty rau ru0103m and Cambodian black pepper mignonette, and specials like the prawn crudo in chili oil, which show this kitchen is still evolving in the most exciting way.”,image:”https://interactives.inquirer.com/secondbank/arc/H67VBNIEMJFPTC5NPGLHCPARRQ/900×600.webp”,cuisine:”Cambodian,BYOB,Southeast Asian”,priceRange:”$$”,priceRangeLabel:”$$”,region:”South Philadelphia”,streetAddress:”764 S 9th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/mawn”,location:”philly”,vibe:”date”,byob:”byob”,addressValue:”764 S 9th St”,addressLink:”https://maps.google.com/?q=Mawn, 764 S 9th St, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”mawnphilly”,instagramLink:”https://instagram.com/mawnphilly”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/mawn-philadelphia”,websiteValue:”mawnphilly.com”,websiteLink:”https://mawnphilly.com/”},{slug:”middle-child-clubhouse”,name:”Middle Child Clubhouse”,description:”A blinking neon martini glass and coffee mug sign, a poster of Princess Diana in her iconic Eagles varsity jacket, and a conspicuously positioned pool table lean into ad-man-turned-sandwich-guy Matt Cahnu2019s penchant for inventive twists on classics and aspirations to create a timeless brand. But itu2019s the clever takes on American standards coming out of Middle Child Clubhouseu2019s kitchen u2014 as well as sandwiches from the original Middle Child u2014 that have everyone hanging around for hours. From crudos with smoked pineapple nuoc cham to strawberry swirl pixF1a coladas to fluffy malted milk pancakes topped with a smiley knob of whipped citrus butter, a stop any time of day u2014 or night u2014 will leave you rethinking what Americana-centered dining can be.”,image:”https://interactives.inquirer.com/secondbank/arc/F2K6JIRYUJCZJMNFXL6KVG6CC4/900×600.webp”,cuisine:”Modern American,American,Gastropub,Breakfast,Sandwich”,priceRange:”$,$$$”,priceRangeLabel:”$/$$$”,region:”Fishtown/Kensington”,streetAddress:”1232 N Front St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/middle-child-clubhouse”,location:”philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”1232 N Front St.”,addressLink:”https://maps.google.com/?q=Middle Child Clubhouse, 1232 N Front St., Philadelphia”,phoneValue:”(267) 858-4325″,phoneLink:”tel:((267) 858-4325)”,instagramValue:”middlechildclubhouse”,instagramLink:”https://instagram.com/middlechildclubhouse”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/middle-child-clubhouse?date=2024-09-19&seats=2″,websiteValue:”middlechildphilly.comclubhouse/visit/”,websiteLink:”https://middlechildphilly.com/clubhouse/visit/”},{slug:”mighty-bread”,name:”Mighty Bread”,description:”Mighty Bread Company in South Philly is a neighborhood bakery known for its sourdough loaves, breakfast sandwiches, and pastries that change with the seasons. Everything is made with care, from crusty semolina bread to sweet morning buns. Itu2019s a place that keeps baking simple but memorable, with flavors that feel both fresh and familiar while executing at a high level.”,image:”https://interactives.inquirer.com/secondbank/arc/4GEMQBLRK5GALOFNLAW5KVQQIY/900×600.webp”,cuisine:”Bakery,Cafe”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”1211 Gerritt St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/mighty-bread”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”1211 Gerritt St”,addressLink:”https://maps.google.com/?q=Mighty Bread, 1211 Gerritt St, Philadelphia”,phoneValue:”215-607-3205″,phoneLink:”tel:(215-607-3205)”,instagramValue:”mightybreadco”,instagramLink:”https://instagram.com/mightybreadco”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.mightybreadco.com”,websiteLink:”https://www.mightybreadco.com/”},{slug:”niki-echo-cafe”,name:”Niki Echo Cafe”,description:”Niki Echo Cafe in South Philly is host to homestyle Indonesian food in a lowkey neighborhood setting. The menu highlights comforting dishes like ayam penyet, tahu and tempe, the lele catfish, or coconut rice, along with snacks like their kaya toast and veggie spring rolls. Drinks range from bubble tea to iced coffee and tropical smoothies.”,image:”https://interactives.inquirer.com/secondbank/arc/O2GP4FEZZVDWFODUS4M6OKZM2U/900×600.webp”,cuisine:”Indonesian,Southeast Asian”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”2223 S 7th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/niki-echo-cafe”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”2223 S 7th St”,addressLink:”https://maps.google.com/?q=Niki Echo Cafe, 2223 S 7th St, Philadelphia”,phoneValue:”267-239-2008″,phoneLink:”tel:(267-239-2008)”,instagramValue:”niki_echo.phl”,instagramLink:”https://instagram.com/niki_echo.phl”,reservationValue:”Doesn’t take reservations”},{slug:”oasis-haven”,name:”Oasis Haven”,description:”Oasis Haven brings Yemeni and broader Middle Eastern flavors to Philly with a menu full of deep stews, grilled meats, and creative specials. Favorites like mandi lamb, qillabah chicken, and roasted chicken anchor a menu that moves between comforting and celebratory. Small plates like hummus, tabouleh, falafel round out the table, all in generous portions.”,image:”https://interactives.inquirer.com/secondbank/arc/ZTLKRU36B5D7NAZ6DQS4YT36O4/900×600.webp”,cuisine:”Middle Eastern”,priceRange:”$”,priceRangeLabel:”$”,region:”Northern Liberties/Spring Garden”,streetAddress:”901 W Girard Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/oasis-haven”,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”901 W Girard Ave”,addressLink:”https://maps.google.com/?q=Oasis Haven, 901 W Girard Ave, Philadelphia”,phoneValue:”215-765-5000″,phoneLink:”tel:(215-765-5000)”,instagramValue:”oasis.haven1″,instagramLink:”https://instagram.com/oasis.haven1″,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.oasishavenmenu.com”,websiteLink:”https://www.oasishavenmenu.com/”},{slug:”oba-mediterranean-grill”,name:”Oba Mediterranean Grill”,description:”Oba Mediterranean Grill in Collingswood serves Turkish cooking thatu2019s vibrant and full of character. The kitchen dishes out smoky kebabs, crisp pide, fresh salads, and spreads like hummus and baba ghanoush that are meant for sharing. Itu2019s a spot where bright flavors meet a relaxed table, making every meal feel both abundant and inviting.”,image:”https://interactives.inquirer.com/secondbank/arc/QR6POOR6DZAYVB7DIEC7QV7IHI/900×600.webp”,cuisine:”Mediterranean,Turkish”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Camden County”,streetAddress:”563 Haddon Ave”,city:”Collingswood”,state:”NJ”,url:”https://inquirer.com/food/restaurants/oba-mediterranean-grill”,location:”nj”,vibe:”social, date”,byob:”nonbyob”,addressValue:”563 Haddon Ave, Collingswood”,addressLink:”https://maps.google.com/?q=Oba Mediterranean Grill, 563 Haddon Ave, Collingswood”,phoneValue:”856-858-6666″,phoneLink:”tel:(856-858-6666)”,instagramValue:”obamediterraneangrill”,instagramLink:”https://instagram.com/obamediterraneangrill”,reservationValue:”Tock”,reservationLink:”https://www.exploretock.com/oba-mediterranean-grill-collingswood/search/”,websiteValue:”www.oba-restaurant.com”,websiteLink:”https://www.oba-restaurant.com/”},{slug:”octopus-cart”,name:”Octopus Cart”,description:”Center City is full of food carts, but the Octopus Cart is one of a kind. A business district lunch standby for more than 30 years, its charcoal-fired grill sends seductive plumes of smoke across the intersection of 20th and Market Streets, where devoted customers wait half an hour or more for whatever $20 Mediterranean platter is being cooked that day by Konstadinos u201CGusu201D Christis (who also sometimes goes by u201CKostasu201D). No, he doesnu2019t serve octopus; the name is a tribute to his Greek heritage. The specialty here is the char-kissed chicken breasts tinged red with paprika and saffron that, on my visit, came tangled with house-extruded turmeric spaghetti in garlic sauce. And that was just the base. Add deep-green falafel (my vote for Phillyu2019s best), apple-cabbage slaw, blanched asparagus and yes, a handful of ripe cherries, and youu2019ve got appetizer, entree, and dessert all piled into a 2xBD-pound mound of shareable garlicky goodness. Total chaos in a clamshell? Perhaps. But what a singular feast.”,image:”https://interactives.inquirer.com/secondbank/arc/7Q6JOIAAWJBHHCTXWUZW5NDNUI/900×600.webp”,cuisine:”Mediterranean,Food Cart”,priceRange:”$”,priceRangeLabel:”$”,region:”Center City”,streetAddress:”Southeast corner of 20th and Market Streets”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/octopus-cart”,location:”centercity, philly”,vibe:””,byob:”nonbyob”,addressValue:”Southeast corner of 20th and Market Streets”,addressLink:”https://maps.google.com/?q=Octopus Cart , Southeast corner of 20th and Market Streets, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:””,instagramLink:””,reservationValue:”Doesn’t take reservations”},{slug:”ogawa-sushi-kappo”,name:”Ogawa Sushi & Kappo”,description:”Led by young but skilled head chef Carlos Wills, the $200 omakase experience at Ogawa is top-notch, offering 23 ever-changing courses of raw and rare delicacies served in a traditional, minimalist style. This includes food cooked (like the Wagyu torched before your eyes until it glistens with fat) and otherwise (i.e. the pristinely cut sashimi plate and nigiri draped over vinegar-tanged rice). The younger sibling of a sushi and kappo mainstay in D.C., this Old City spot represents a down-to-earth Philly rebuke to the obnoxious u201Cbromakaseu201D clichxE9: relaxed, convivial and full of colorful surprises in the form of seasonal catches from Tokyo Bay.”,image:”https://interactives.inquirer.com/secondbank/arc/QSKFHZDFCZFMDBPXLD3BWKXADY/900×600.webp”,cuisine:”Japanese,Sushi”,priceRange:”$$$$”,priceRangeLabel:”$$$$”,region:”Center City”,streetAddress:”310 Market St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/ogawa-sushi-kappo”,location:”centercity, philly”,vibe:”date”,byob:”nonbyob”,addressValue:”310 Market St.”,addressLink:”https://maps.google.com/?q=Ogawa Sushi & Kappo, 310 Market St., Philadelphia”,phoneValue:”(215) 238-5757″,phoneLink:”tel:((215) 238-5757)”,instagramValue:”ogawaphilly”,instagramLink:”https://instagram.com/ogawaphilly”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/ogawa-sushi-and-kappo-omakase-philadelphia”,websiteValue:”www.ogawaphilly.com”,websiteLink:”https://www.ogawaphilly.com/”},{slug:”oyster-house”,name:”Oyster House”,description:”Oyster House is the last of Center Cityu2019s great fish houses, a genre that once dominated Philadelphia. Tradition is safe with third-generation owner Sam Mink, who oversees the white room hung with antique oyster plates and a lively raw bar where regulars spoon through creamy chowder and, in winter, sherried snapper soup; slurp the best-shucked oysters in town with crisp martinis; and feast on steamy lobster clambakes and the quirky Ye Olde Philly lunch delight of fried oysters and chicken salad. Oyster Houseu2019s continued allure with younger generations, though, relies on its ability to evolve, with a stellar happy hour, support for the nascent local oyster industry, and a kitchen that can also deliver compelling modern plates. A Szechuan-inspired tuna tartare and branzino with chile-corn sauce were recent highlights, while the classic butterscotch pudding u2014 a dessert dating to this locationu2019s 1976 debut u2014 proves some classics donu2019t need updating.”,image:”https://interactives.inquirer.com/secondbank/arc/JSVLQDXUJJFTFOGFJJKGJRFZHA/900×600.webp”,cuisine:”Seafood,American”,priceRange:”$$$”,priceRangeLabel:”$$$”,region:”Center City”,streetAddress:”1516 Sansom St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/oyster-house”,location:”centercity, philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”1516 Sansom St.”,addressLink:”https://maps.google.com/?q=Oyster House, 1516 Sansom St., Philadelphia”,phoneValue:”(215) 567-7683″,phoneLink:”tel:((215) 567-7683)”,instagramValue:”phloysterhouse”,instagramLink:”https://instagram.com/phloysterhouse”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/oyster-house-philadelphia”,websiteValue:”oysterhousephilly.com”,websiteLink:”https://oysterhousephilly.com/”},{slug:”pho-75″,name:”Pho 75″,description:”Pho 75 on Washington Ave keeps things simple: big bowls of steaming broth, tender cuts of beef, and all the fresh herbs and sprouts you could want on the side. The menu is short, the service is quick, and the focus is always on the pho u2014 rich, aromatic, and satisfying from the first sip to the last.”,image:”https://interactives.inquirer.com/secondbank/arc/T4TXQQOSNJHWVIUT7ESU76SC2M/900×600.webp”,cuisine:”Pho,Vietnamese”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”1122 Washington Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/pho-75″,location:”philly”,vibe:”family, social”,byob:”nonbyob”,addressValue:”1122 Washington Ave”,addressLink:”https://maps.google.com/?q=Phu1EDF 75, 1122 Washington Ave , Philadelphia”,phoneValue:”215-271-5866″,phoneLink:”tel:(215-271-5866)”,instagramValue:”pho75_washingtonave”,instagramLink:”https://instagram.com/pho75_washingtonave”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”phillypho.com”,websiteLink:”https://phillypho.com/”},{slug:”puyero”,name:”Puyero Venezuelan Flavor”,description:”After the Phillies celebrated their World Series Game 3 victory in 2022, only one post-game meal would suffice for pitchers Ranger SuxE1rez and JosxE9 Alvarado, both Venezuelan natives: cachapas, arepas, and other classics from Puyero, the fast-casual Venezuelan spot in Society Hill. Puyero offers up party boxes of tequexF1os by the dozen u2014 either hot and ready to eat or frozen with reheating instructions (a pro-move for your upcoming Eagles watch party) u2014 as well as comforting favorites, including pabellxF3n criollo, a national dish featuring shredded beef and plantains. Breakfast service, offered on weekends from 9 a.m. to 1 p.m., retools hits like the arepas but folds new characters, like eggs and bacon, into the mix.”,image:”https://interactives.inquirer.com/secondbank/arc/EXX5KPMOV5D2XMCDGTMWG6NDAI/900×600.webp”,cuisine:”Venezuelan,South American,BYOB,Latin American”,priceRange:”$”,priceRangeLabel:”$”,region:”Center City”,streetAddress:”524 South 4th Street”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/puyero”,location:”centercity, philly”,vibe:”family, social”,byob:”byob”,addressValue:”524 South 4th Street”,addressLink:”https://maps.google.com/?q=Puyero Venezuelan Flavor, 524 South 4th Street, Philadelphia”,phoneValue:”(267) 928-4584″,phoneLink:”tel:((267) 928-4584)”,instagramValue:”puyeroflavor”,instagramLink:”https://instagram.com/puyeroflavor”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”puyeroflavor.com”,websiteLink:”https://puyeroflavor.com”},{slug:”radins-delicatessen”,name:”Radinu2019s Delicatessen”,description:”The sass and schmaltz of old-time New York Jewish delis live on in a bright Cherry Hill strip mall under fourth-generation pastrami-slinger Russ Cowan, whose acolytes have followed him into South Jersey from his previous long stop at Famous 4th St. Delicatessen. Quality and quantity coexist in the overstuffed sandwiches of house-made meats (pastrami, corned beef); softball-size matzo balls; portioned-for-two breakfast and lunch platters; and big-as-your-head desserts, all schlepped to the table by waiters who care. Itu2019s the complete experience: lox, stock, and (pickle) barrel.”,image:”https://interactives.inquirer.com/secondbank/arc/M67CHCRIHBCBTIYNWUKIY5KS5I/900×600.webp”,cuisine:”Deli,Sandwich,Breakfast”,priceRange:”$”,priceRangeLabel:”$”,region:”Camden County”,streetAddress:”486 Evesham Rd”,city:”Cherry Hill”,state:”NJ”,url:”https://inquirer.com/food/restaurants/radins-delicatessen”,location:”nj”,vibe:”family, social”,byob:”nonbyob”,addressValue:”486 Evesham Rd, Cherry Hill”,addressLink:”https://maps.google.com/?q=Radinu2019s Delicatessen, 486 Evesham Rd, Cherry Hill”,phoneValue:”(856) 509-5492″,phoneLink:”tel:((856) 509-5492)”,instagramValue:”radinsdelicatessen”,instagramLink:”https://instagram.com/radinsdelicatessen”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”radinsdelicatessen.com”,websiteLink:”https://radinsdelicatessen.com”},{slug:”reading-terminal-market”,name:”Reading Terminal Market”,description:”This nationally recognized and historic market beneath the former Reading Railroad train shed is the Philly region in a delicious nutshell. Its aisles upon aisles of stands u2014 a collection of fresh-food vendors from Pennsylvania Dutch country and prepared foods from a wide variety of communities u2014 include seating areas to enjoy your culinary spoils, although snagging a table can be a sport in its own right. Come for the Filipino hand pies and longsilog breakfast platters with garlic rice at Tambayan, or a coffee-flavored scoop of Guatemalan ripple at Bassetts, the nationu2019s oldest ice cream company. There are sandwiches galore, from juicy roast pork with broccoli rabe at DiNicu2019s to steamy pastrami on rye cut to order at Hershelu2019s East Side Deli. Chicken fans can get it fried soul food-style at Ma Lessieu2019s or slow-roasted the Amish way at Dienneru2019s Bar-B-Q. There are stellar gluten-free options with pupusas from Central American-themed El Merkury, cheese curds and poutine from Fox & Sons Fancy Corn Dogs, and the Pakistani-Indian steam table at Naneeu2019s Kitchen. Check out the creative twists on Georgian khachapuri cheese boats at Saami Somi then prepare to wait in the line at Little Thai Market: Its grilled-to-order salmon platter with coconut curry is one of the most coveted dishes in the market.”,image:”https://interactives.inquirer.com/secondbank/arc/EHXFWYQVUFEJ3JCIIXUBSWUMAQ/900×600.webp”,cuisine:”Market,Filipino,Deli,Indian,Thai,American,Central American,Soul Food,Fried Chicken,Eastern European,Breakfast,Latin American,Sandwich,Southeast Asian”,priceRange:”$”,priceRangeLabel:”$”,region:”Center City”,streetAddress:”1136 Arch Street”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/reading-terminal-market”,location:”centercity, philly”,vibe:”social, family”,byob:”nonbyob”,addressValue:”1136 Arch Street”,addressLink:”https://maps.google.com/?q=Reading Terminal Market , 1136 Arch Street, Philadelphia”,phoneValue:”(215) 922-2317″,phoneLink:”tel:((215) 922-2317)”,instagramValue:”rdgterminalmkt”,instagramLink:”https://instagram.com/rdgterminalmkt”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”readingterminalmarket.org”,websiteLink:”https://readingterminalmarket.org”},{slug:”restaurant-gamarjoba”,name:”Restaurant Gamarjoba”,description:”The best of Philly’s Georgian spots, this Northeast Philly restaurant and beer garden has become a destination for specialties from this Eurasian country in the Caucasus Mountains. Start with the cold eggplant rolls stuffed with walnut sauce, then go for the excellent khachapuri Adjaruli, a cheese boat topped with an egg yolk thatu2019s mixed-in tableside for added richness. The chicken and lula kebabs are reliably juicy, while the purse-shaped khinkali dumplings are bursting with broth and meat (go for the lamb). There are powerful flavors here, too: The ostri beef stew is subtly layered with aromatic fenugreek and cast-iron pans bring shqmeruli cornish hens basking in garlicky milk. Pair it all with Georgian wines, shots of chacha brandy, and lagers in frosty mugs, then head to the front rooms featuring live music on weekends, and dance the Europop night away beneath spinning disco balls.”,image:”https://interactives.inquirer.com/secondbank/arc/VNBTQLGH6NC65LLF4535RP423U/900×600.webp”,cuisine:”Georgian,Eastern European”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Northeast Philadelphia”,streetAddress:”13033 Bustleton Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/restaurant-gamarjoba”,location:”philly”,vibe:”social, family”,byob:”nonbyob”,addressValue:”13033 Bustleton Ave”,addressLink:”https://maps.google.com/?q=Restaurant Gamarjoba, 13033 Bustleton Ave, Philadelphia”,phoneValue:”(215) 677-6070″,phoneLink:”tel:((215) 677-6070)”,instagramValue:”gamarjoba_restaurant”,instagramLink:”https://instagram.com/gamarjoba_restaurant”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/restaurant-gamarjoba-philadelphia?ref=1068″,websiteValue:”gamarjoba.usmain-menu/”,websiteLink:”https://gamarjoba.us/main-menu/”},{slug:”river-twice”,name:”River Twice”,description:”Known for its harmonious blend of gastronomic preciousness and rustic oomph, this modern American fine-dining spot on East Passyunk earned a semifinalistu2019s nod from the James Beard Foundation in 2024. The menu at River Twice is seasonal and subject to the whims of restless (some have said u201Cmercurialu201D) chef Randy Rucker, who favors upscale, strikingly plated reimaginings of downhome dishes. From a perch at the chefu2019s counter, you may observe him and his crew performing feats of molecular modernism, or arranging sprouts with tweezers, to a Southern rock soundtrack. At the time of this writing, River Twice is open for four-course dinners, from Friday to Monday, and the menu includes the likes of raw hiramasa, jimmy red corn grits, and scallops from Hokkaido. Who knows what theyu2019ll have cooking by the time you read this.”,image:”https://interactives.inquirer.com/secondbank/arc/3JJZIWSM4JDRNIDLHO6AD4KV2Y/900×600.webp”,cuisine:”American,Modern American,Seafood”,priceRange:”$$,$$$”,priceRangeLabel:”$$u2013$$$”,region:”South Philadelphia”,streetAddress:”1601 E Passyunk Ave.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/river-twice”,location:”philly”,vibe:”date”,byob:”nonbyob”,addressValue:”1601 E Passyunk Ave.”,addressLink:”https://maps.google.com/?q=River Twice, 1601 E Passyunk Ave., Philadelphia”,phoneValue:”(267) 457-3698″,phoneLink:”tel:((267) 457-3698)”,instagramValue:”rivertwicephl”,instagramLink:”https://instagram.com/rivertwicephl”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/river-twice?”,websiteValue:”www.rivertwicerestaurant.com”,websiteLink:”https://www.rivertwicerestaurant.com/”},{slug:”saloon”,name:”Saloon”,description:”If there was a reality show set in a Philadelphia restaurant u2014 our very own Vanderpump Rules u2014 it would have to center on Saloon. This Italian chophouse, bedecked in historic paraphernalia, some extremely questionable, is cobbled together from several buildings in South Philly. Itu2019s been open since 1967; you can ignore the signs that indicate separate entrances for ladies and gentlemen. Yes, you could come here for the steak, the bone-in veal parmesan, or the clams pavarotti, and you would walk away satisfied. (Donu2019t bother with the pasta.) But real ones know that what Saloon serves up best is a good time, thanks to its gently raucous atmosphere, performatively hot servers, and generously sized cocktails finished with a dollop of water ice, courtesy of an affiliation with Johnu2019s down the block. Any night you grab a table or a bar spot here, youu2019ll run into people celebrating, whether it’s a bachelor party, a birthday, or just seeing a good friend at the end of a rough Thursday.”,image:”https://interactives.inquirer.com/secondbank/arc/TP7PTH6JI5C3NDHP2XRG2TPDSE/900×600.webp”,cuisine:”Italian,Steakhouse”,priceRange:”$$$,$$$$”,priceRangeLabel:”$$$u2013$$$$”,region:”South Philadelphia”,streetAddress:”750 S. 7th St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/saloon”,location:”philly”,vibe:”date, social”,byob:”nonbyob”,addressValue:”750 S. 7th St.”,addressLink:”https://maps.google.com/?q=Saloon, 750 S. 7th St., Philadelphia”,phoneValue:”(215) 627-1811″,phoneLink:”tel:((215) 627-1811)”,instagramValue:”thesaloonrestaurant”,instagramLink:”https://instagram.com/thesaloonrestaurant”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/saloon-restaurant”,websiteValue:”saloonrestaurant.net”,websiteLink:”https://saloonrestaurant.net”},{slug:”sego-food-truck”,name:”Sego Truck”,description:”Sego is a Philly food truck serving bold Indonesian flavors near City Hall. Their signature Sego Platter comes with jasmine rice, your choice of protein, like beef rendang or chicken satay, sambal, pickled veggies, and a side salad. Sego is open weekdays from 11am-4pm, making it a go-to spot for a quick, flavorful lunch.”,image:”https://interactives.inquirer.com/secondbank/arc/ZVR5CBBDMZAEHHGJ24WZBW54YQ/900×600.webp”,cuisine:”Indonesian,Food Truck,Halal”,priceRange:”$”,priceRangeLabel:”$”,region:”Center City”,streetAddress:”1600 Market St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/sego-food-truck”,location:”centercity, philly”,vibe:””,byob:”nonbyob”,addressValue:”1600 Market St”,addressLink:”https://maps.google.com/?q=Sego, 1600 Market St, Philadelphia”,phoneValue:”267-559-1656″,phoneLink:”tel:(267-559-1656)”,instagramValue:”sego.philly”,instagramLink:”https://instagram.com/sego.philly”,reservationValue:”Doesn’t take reservations”},{slug:”sophies-kitchen”,name:”Sophieu2019s Kitchen”,description:”Thereu2019s a reason the Cambodian ambassador to the United States recently brought their counterparts from six other Southeast Asian countries from Washington, D.C., to Phillyu2019s Washington Avenue for lunch. Thatu2019s because Sophieu2019s Kitchen, a BYOB run by chef Sophia Neth and husband Danny Duk, is turning out some of the best traditional Cambodian cooking on the East Coast in a charming bi-level space that has ceilings illuminated by a purple glow, turning fans, Khmer art, and plants blooming from every corner. An order of prahok kteah u2014 the classic dip of ground pork jazzed with aromatic spice and fermented mudfish paste served with cruditxE9 u2014 is non-negotiable. Donu2019t forget the crunchy, sour and chile-pounded threads of green papaya salad (bok lahong); stir-fries fragrant with lemongrass (cha kroeung) or sweet chunks of kabocha (cha lu2019pau); one of the iconic sour lemongrass soups like somlaw machu kroeung; or the crispy chicken wings encrusted with lemongrass paste.”,image:”https://interactives.inquirer.com/secondbank/arc/6DXGPL54GNGXXN3MSWQO3XTJKQ/900×600.webp”,cuisine:”Cambodian,BYOB,Southeast Asian”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”522 Washington Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/sophies-kitchen”,location:”philly”,vibe:”social, family”,byob:”byob”,addressValue:”522 Washington Ave”,addressLink:”https://maps.google.com/?q=Sophie’s Kitchen, 522 Washington Ave, Philadelphia”,phoneValue:”(215) 271-0888″,phoneLink:”tel:((215) 271-0888)”,instagramValue:”sophieskitchenphilly”,instagramLink:”https://instagram.com/sophieskitchenphilly”,reservationValue:”Call for reservations”},{slug:”southeast-asian-market”,name:”Southeast Asian Market”,description:”The aroma of lemongrass beef sticks sizzling over charcoal grills will lead you to this open-air, warm-weather market in South Phillyu2019s FDR Park, which began in the 1980s with a Lao couple making papaya salad and chicken wings and has since expanded into a major weekend destination for food and community, with nearly 80 vendors drawing some 200,000 visitors between spring and the seasonu2019s closing. The Southeast Asian Market is one of the most vibrant examples of Philadelphiau2019s immigrant experience, serving as one of the few public food spaces for members of the Lao and Cambodian communities, many of them refugees, along with vendors from Thailand, Vietnam, and Indonesia. It is a feast for the senses, from the pok! pok! sounds of pestles pounding papaya salads with chilies and salted crabs, to the scent of sausage-stuffed chicken wings on the grill. There are piles of crunchy-sweet deep-fried bananas and the hum of motors crushing sugarcane into refreshing cups of sweet juice. Grab a heaping plate of stir-fried lort cha noodles from the u201CStir Fry Lady,u201D a Cambodian-flavored cheesesteak with fried pepper chips at Sahbyy, and a grilled bamboo stuffed with sweet purple sticky rice for dessert, then settle in for an al fresco feast.”,image:”https://interactives.inquirer.com/secondbank/arc/CL63BPTTW5CDDAJ7ERI65TGJZ4/900×600.webp”,cuisine:”Market,Southeast Asian,Vietnamese,Cambodian,Indonesian,Malaysian,Thai,Lao”,priceRange:”$”,priceRangeLabel:”$”,region:”South Philadelphia”,streetAddress:”FDR Park, 1500 Pattison Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/southeast-asian-market”,location:”philly”,vibe:”social, family”,byob:”nonbyob”,addressValue:”FDR Park, 1500 Pattison Ave”,addressLink:”https://maps.google.com/?q=Southeast Asian Market, FDR Park, 1500 Pattison Ave, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”seamarket_fdrpark”,instagramLink:”https://instagram.com/seamarket_fdrpark”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.fdrseamarket.com”,websiteLink:”https://www.fdrseamarket.com/”},{slug:”tabachoy”,name:”Tabachoy”,description:”With just a handful of tables, a neon dancing pig on the wall, and a counter thatu2019s always packed, Tabachoy serves up a great aura with chef-owner Chance Aniesu2019 spin on Filipino food. There are solid versions of classics like lumpia, pork adobo, and sisig, but Anies shines brightest at this BYOB with his personal riffs on dishes, like the coconut-braised broccoli rabe, the sausage-flecked pancit, and the increasingly hyped Tabachoy Caesar, which subs in napa cabbage mixed with shaved duck egg yolk, chili oil, and a dressing infused with bagoong (fermented Filipino fish paste). Just make sure to save room for dessert, like the pleasingly purple ube soft-serve sundae, dished up with coconut caramel, and a pandan-infused Basque-style cheesecake wrapped in banana leaf.”,image:”https://interactives.inquirer.com/secondbank/arc/HFSEUCO35NB5BLUTU3YBMIEZVU/900×600.webp”,cuisine:”Filipino,BYOB,Southeast Asian”,priceRange:”$$”,priceRangeLabel:”$$”,region:”South Philadelphia”,streetAddress:”932 South 10th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/tabachoy”,location:”philly”,vibe:”social”,byob:”byob”,addressValue:”932 South 10th St”,addressLink:”https://maps.google.com/?q=Tabachoy, 932 South 10th St, Philadelphia”,phoneValue:”(215) 315-8720″,phoneLink:”tel:((215) 315-8720)”,instagramValue:”tabachoyphilly”,instagramLink:”https://instagram.com/tabachoyphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/tabachoy”,websiteValue:”www.tabachoyphilly.com”,websiteLink:”https://www.tabachoyphilly.com/”},{slug:”talulas-table”,name:”Talulau2019s Table”,description:”Talulau2019s Table in Kennett Square combines a cozy market and cafxE9 by day with an intimate eight-course tasting experience by night. Seasonal, locally sourced ingredients shape each menu, making every meal feel fresh and unique. With just a few seats available each evening, itu2019s a special destination for a memorable night out. However, if you’re opting for the tasting menu at this stunning BYOB, you’ll need to reserve a seat about a year in advance.”,image:”https://interactives.inquirer.com/secondbank/arc/HWXVZJ7IBVA73MKCQWEWFI3XQ4/900×600.webp”,cuisine:”American”,priceRange:”$,$$$$”,priceRangeLabel:”$/$$$$”,region:”Chester County”,streetAddress:”102 W State St”,city:”Kennett Square”,state:”PA”,url:”https://inquirer.com/food/restaurants/talulas-table”,location:”other”,vibe:”date, social, family”,byob:”nonbyob”,addressValue:”102 W State St, Kennett Square”,addressLink:”https://maps.google.com/?q=Talulau2019s Table, 102 W State St, Kennett Square”,phoneValue:”610-444-8255″,phoneLink:”tel:(610-444-8255)”,instagramValue:”talulastable”,instagramLink:”https://instagram.com/talulastable”,reservationValue:”Call for reservations”,reservationLink:”https://talulastable.com/available-reservations”,websiteValue:”talulastable.com”,websiteLink:”https://talulastable.com/”},{slug:”taqueria-la-michoana”,name:”Taqueria La Michoacana”,description:”Taqueria La Michoacana in Norristown is a lively Mexican spot that’s got a homey vibe that’s full of spirit. The chilaquiles, quesabirra, and carne a la tampiquexF1a are standouts, while the pozole and menudo soups bring a real comfort. The plates here are generous, the salsa is always fresh, and the everyone is sure to leave happy.”,image:”https://interactives.inquirer.com/secondbank/arc/LFK5GGSNH5GDLKYOXW4GTOWKSQ/900×600.webp”,cuisine:”Mexican”,priceRange:”$”,priceRangeLabel:”$”,region:”Montgomery County”,streetAddress:”301 E Main St”,city:”Norristown”,state:”PA”,url:”https://inquirer.com/food/restaurants/taqueria-la-michoana”,location:”other”,vibe:”social”,byob:”nonbyob”,addressValue:”301 E Main St, Norristown”,addressLink:”https://maps.google.com/?q=Taqueria La Michoacana, 301 E Main St, Norristown”,phoneValue:”610-292-1971″,phoneLink:”tel:(610-292-1971)”,instagramValue:””,instagramLink:””,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”lamichoacana.orderexperience.netlamichoacana/menu/5f400964505ee9a9097b23e6″,websiteLink:”https://lamichoacana.orderexperience.net/lamichoacana/menu/5f400964505ee9a9097b23e6″},{slug:”la-jefa”,name:”Tequilas / La Jefa”,description:”La Jefa is a Mexican-inspired all-day cafe and nightlife spot in Philly that bridges flavors from Guadalajara and local flare. The menu ranges from chilaquiles to aguachile, with plenty of bold, regional flavors. Drinks lean toward agave spirits with creative twists, while the Milpa lounge in the back offers a more intimate space for cocktails.”,image:”https://interactives.inquirer.com/secondbank/arc/QCO7RSW4VVBYPI2QIWK33WNSP4/900×600.webp”,cuisine:”Mexican,Bar,Cafe”,priceRange:”$,$$”,priceRangeLabel:”$u2013$$”,region:”Center City”,streetAddress:”1605 Latimer St.”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/la-jefa”,location:”centercity, philly”,vibe:”date”,byob:”nonbyob”,addressValue:”1605 Latimer St.”,addressLink:”https://maps.google.com/?q=La Jefa, 1605 Latimer St., Philadelphia”,phoneValue:”(215) 475-5500″,phoneLink:”tel:((215) 475-5500)”,instagramValue:”lajefaphilly”,instagramLink:”https://instagram.com/lajefaphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/la-jefa”,websiteValue:”lajefaphilly.comnuevo/”,websiteLink:”https://lajefaphilly.com/nuevo/”},{slug:”the-original-clam-tavern”,name:”The Original Clam Tavern”,description:”A candy-stripe lighthouse on the roof guides you to this modest Delco corner bar with a clapboard facade and porthole window in the front door. The 1960s kitsch u2014 complete with an aquarium running the length of the dining room u2014 is only the cover for Tony u201Cthe Clamu201D Blancheu2019s sterling suburban seafood destination, with food that’s as lively as the salt-of-the-earth staff serving it. Chuckle at the 1962 menu with its $1.50 price tag for a basket of steamed clams and 40-cent clam chowder, then feel some relief that by 2024 standards, the prices remain reasonable. Whatever you order, you really can’t go wrong here, be it fried or broiled. Just get the clams.”,image:”https://interactives.inquirer.com/secondbank/arc/E6G345OMAJED7IMHFDNOM572FY/900×600.webp”,cuisine:”Seafood,American”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Delaware County”,streetAddress:”339 East Broadway Ave.”,city:”Clifton Heights”,state:”PA”,url:”https://inquirer.com/food/restaurants/the-original-clam-tavern”,location:”other”,vibe:”social”,byob:”nonbyob”,addressValue:”339 East Broadway Ave., Clifton Heights”,addressLink:”https://maps.google.com/?q=The Original Clam Tavern, 339 East Broadway Ave., Clifton Heights”,phoneValue:”(610) 623-9537″,phoneLink:”tel:((610) 623-9537)”,instagramValue:”clam_tavern”,instagramLink:”https://instagram.com/clam_tavern”,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”clamtavern.net”,websiteLink:”https://clamtavern.net”},{slug:”vernick-fish”,name:”Vernick Fish”,description:”A cushy seat beneath the glowing pendant lights of chef Greg Vernicku2019s sleek modern fish hall in the Comcast Technology Center has become the table of choice for power diners who desire something more dynamic than the usual steakhouse. Thatu2019s because this sequel to the chefu2019s beloved original, Vernick Food & Drink, is so much better, with a stellar raw bar basking in global flavors (yellowtail crudo with watermelon aguachile); tuna rice bowls dressed in XO vinaigrette and kimchi; and massive fried shrimp pou2019boys for lunch. Dinner is exceptional for seafood luxuries, too, like house spaghetti with crab, pea leaves, and nori, or meaty whole turbots roasted in copper pans then fileted tableside with a piccata sauce glaze. The service is reliably meticulous, as is the bar, which serves all those CEOs, celebs, and visiting luminaries Phillyu2019s priciest cocktails u2014 but delivers with fresh ideas and gold-plated quality.”,image:”https://interactives.inquirer.com/secondbank/arc/3OD3SGK4WVHP7MTU3E34VMHE7E/900×600.webp”,cuisine:”Seafood,Modern American”,priceRange:”$$$$”,priceRangeLabel:”$$$$”,region:”Center City”,streetAddress:”One N 19th St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/vernick-fish”,location:”centercity, philly”,vibe:”date, social”,byob:”nonbyob”,addressValue:”One N 19th St”,addressLink:”https://maps.google.com/?q=Vernick Fish, One N 19th St, Philadelphia”,phoneValue:”(215) 419-5055″,phoneLink:”tel:((215) 419-5055)”,instagramValue:”vernickfish”,instagramLink:”https://instagram.com/vernickfish”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/vernick-fish-philadelphia”,websiteValue:”www.vernickfish.com”,websiteLink:”https://www.vernickfish.com”},{slug:”vetri-cucina”,name:”Vetri Cucina”,description:”After 25 years, the classic pasta split u2014 spinach gnocchi in sage brown butter and truffled almond tortelloni u2014 is no less magnetic. u201CItu2019s so beautiful I almost donu2019t want to eat it,u201D cooed the movie mogul celebrating an anniversary at the table beside us before devouring it along with a greatest-hits album of Vetri Cucina favorites, including a salt-baked branzino. The standbys, including the truffled sweet onion crepe, smoked baby goat with polenta, and molten pistachio cake, would be enough to keep this elegant Spruce Street townhouse on a list of fine-dining splurges, bolstered by smooth, veteran service and top-notch Italian wines. While newer menu items can be less consistent, Iu2019m glad Vetriu2019s kitchen keeps pushing, because they score more often than not, especially with seasonal pastas like crab-filled culurgiones, masa orecchioni with wild boar mole ragxF9, or the butterfly-shaped scarpinocc with artichoke crema.”,image:”https://interactives.inquirer.com/secondbank/arc/6TRWETUAYREN3CAYL7YNNVTBOU/900×600.webp”,cuisine:”Italian,Tasting Menu”,priceRange:”$$$$”,priceRangeLabel:”$$$$”,region:”Center City”,streetAddress:”1312 Spruce St”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/vetri-cucina”,location:”centercity, philly”,vibe:”date”,byob:”nonbyob”,addressValue:”1312 Spruce St”,addressLink:”https://maps.google.com/?q=Vetri Cucina, 1312 Spruce St, Philadelphia”,phoneValue:”(215) 732-3478″,phoneLink:”tel:((215) 732-3478)”,instagramValue:”vetricucinaphl”,instagramLink:”https://instagram.com/vetricucinaphl”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/vetri”,websiteValue:”www.vetricucina.com”,websiteLink:”https://www.vetricucina.com”},{slug:”vientiane-cafe”,name:”Vientiane Cafe”,description:”This Cedar Park standby, decorated with shimmery Lao tapestries and ornate masks, is the original of two locations owned by this mother-daughter duo. (The second, a bistro in Kensington, is a neighborhood favorite). Both deliver bold renditions of Lao cuisine, from the khao poon u201Cking soupu201D and soulful tom saap braised beef hot pot to crunchy rice naam salad with lettuce wraps. I can’t resist the snappy lemongrass-infused links of grilled house sai gawk sausage served with sticky rice, or the shredded papaya salads pounded with a chili-fired lime juice dressing. Definitely go for the optional salt-fermented crabs to give that papaya salad a tidal glow. Double bonus: The Panthavong family also makes some of the most flavorful Thai food in Philly, and is excellent with gluten-free options.”,image:”https://interactives.inquirer.com/secondbank/arc/PZFU6XRNJ5H7ZHTF2S45JM7BT4/900×600.webp”,cuisine:”Southeast Asian,Lao,BYOB”,priceRange:”$$”,priceRangeLabel:”$$”,region:”West Philadelphia”,streetAddress:”4728 Baltimore Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/vientiane-cafe”,location:”philly”,vibe:”social”,byob:”byob”,addressValue:”4728 Baltimore Ave”,addressLink:”https://maps.google.com/?q=Vientiane Cafe, 4728 Baltimore Ave, Philadelphia”,phoneValue:”(215) 726-1095″,phoneLink:”tel:((215) 726-1095)”,instagramValue:”vientianecafe”,instagramLink:”https://instagram.com/vientianecafe”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.vientiane-cafe.com”,websiteLink:”https://www.vientiane-cafe.com”},{slug:”white-yak”,name:”White Yak”,description:`The momos u2014 whether they’re the tongue-tingling chili variety, the carefully pleated Himalayan dumplings, or the moneybag-shaped fried firecrackers dressed in a tangy sauce u2014 merit a trek to this Tibetan BYOB, appropriately nestled high on the hills of Roxborough. Chef-owner Treley Parshingtsang has many other tricks up her sleeve, including a spicy glass noodle salad, coins of handmade Tibetan sausage that melt in your mouth, “Shangri-La style” zucchini in a sweet-and-sour sauce, and thenthuk: hand-pulled noodles swimming in a gingery, tomato-infused beef broth. The experience is enriched by the soft-spoken, attentive service in the cozy golden dining room adorned with candle-lit windows.`,image:”https://interactives.inquirer.com/secondbank/arc/ZO3MUYMFTBFIZBGBR5F2FRO6PA/900×600.webp”,cuisine:”Himalayan,BYOB,Tibetan”,priceRange:”$$”,priceRangeLabel:”$$”,region:”Roxborough/Manayunk”,streetAddress:”6118 Ridge Ave”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/white-yak”,location:”philly”,vibe:”social, date”,byob:”byob”,addressValue:”6118 Ridge Ave”,addressLink:”https://maps.google.com/?q=White Yak Restaurant, 6118 Ridge Ave, Philadelphia”,phoneValue:”(215) 483-0764″,phoneLink:”tel:((215) 483-0764)”,instagramValue:”whiteyakrestaurant”,instagramLink:”https://instagram.com/whiteyakrestaurant”,reservationValue:”Reserve online”,reservationLink:”https://whiteyakrestaurant.com/page/reservations”,websiteValue:”www.whiteyakrestaurant.com”,websiteLink:”https://www.whiteyakrestaurant.com”},{slug:”zahav”,name:”Zahav”,description:”The parade of excellence that emanates from Zahav’s kitchen starts with the tried-and-true salatim (the tehina-coated beets and Moroccan carrots reliably make converts of the root vegetable-averse), a cavernous bowl of hummus, and puffy, oil-slicked laffa bread. You might think that after 16 years, the Zahav experience could get stale, but after that classic first course, the kitchen dishes out one magical surprise after the next: local figs with slices of veal, dehydrated watermelon with pickled rind, warm dates stuffed with Marcona almonds, duck kofta cupped around cinnamon sticks. It’s all peppered into a feast of showstoppers that includes savory smoked trout with spicy grilled cukes, dry-aged duck with a duck fat pilaf so mesmerizing it rivals the trademark crispy Persian rice, and a delicate, kataifi-sprinkled labneh cheesecake that will vanish in moments. Youu2019ll see many of these moves u2014 grilled meats, airy hummus, detailed service u2014 at other CookNSolo spots, of course, but the perpetual inventiveness and flawless execution make Zahav the brightest gem in the bunch.”,image:”https://interactives.inquirer.com/secondbank/arc/MMQMT4PKC5DZROMXSCCMS2AKLU/900×600.webp”,cuisine:”Israeli,Mediterranean”,priceRange:”$$$$”,priceRangeLabel:”$$$$”,region:”Center City”,streetAddress:”237 St James Pl”,city:”Philadelphia”,state:”PA”,url:”https://inquirer.com/food/restaurants/zahav”,location:”centercity, philly”,vibe:”social, date”,byob:”nonbyob”,addressValue:”237 St James Pl”,addressLink:”https://maps.google.com/?q=Zahav, 237 St James Pl, Philadelphia”,phoneValue:”(215) 625-8800″,phoneLink:”tel:((215) 625-8800)”,instagramValue:”zahavrestaurant”,instagramLink:”https://instagram.com/zahavrestaurant”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/zahav”,websiteValue:”http:/zahavrestaurant.com”,websiteLink:”http://zahavrestaurant.com”}],sheet3:[{slug:”al-baik-shawarma”,addressValue:”3217 Willits Rd”,addressLink:”https://maps.google.com/?q=Al-Baik Shawarma, 3217 Willits Rd, Philadelphia”,phoneValue:”267-703-8000″,phoneLink:”tel:(267-703-8000)”,instagramValue:”albaikshawarmaandgrill”,instagramLink:”https://instagram.com/albaikshawarmaandgrill”,reservationValue:”Doesn’t take reservations”},{slug:”alice-restaurant”,addressValue:”901 Christian St.”,addressLink:”https://maps.google.com/?q=Alice, 901 Christian St., Philadelphia”,phoneValue:”(215) 798-6766″,phoneLink:”tel:((215) 798-6766)”,instagramValue:”alice.philadelphia”,instagramLink:”https://instagram.com/alice.philadelphia”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/alice”,websiteValue:”alicephiladelphia.com”,websiteLink:”https://alicephiladelphia.com”},{slug:”amsale-cafe”,addressValue:”4817 Walnut St.”,addressLink:”https://maps.google.com/?q=Amsale Cafe, 4817 Walnut St., Philadelphia”,phoneValue:”(215) 397-4420″,phoneLink:”tel:((215) 397-4420)”,instagramValue:”cafeamsale”,instagramLink:”https://instagram.com/cafeamsale”,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”amsalecafe.com”,websiteLink:”https://amsalecafe.com”},{slug:”amys-pastelillos”,addressValue:”2001 Memphis St”,addressLink:”https://maps.google.com/?q=Amy’s Pastelillos, 2001 Memphis St, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”amys_pastelillos”,instagramLink:”https://instagram.com/amys_pastelillos”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”amyspastelillos.com”,websiteLink:”https://amyspastelillos.com/”},{slug:”andiario”,addressValue:”106 West Gay Street, West Chester”,addressLink:”https://maps.google.com/?q=Andiario, 106 West Gay Street, West Chester”,phoneValue:”(484) 887-0919″,phoneLink:”tel:((484) 887-0919)”,instagramValue:”anthonyandiario”,instagramLink:”https://instagram.com/anthonyandiario”,reservationValue:”Tock”,reservationLink:”https://www.exploretock.com/andiario”,websiteValue:”andiario.com”,websiteLink:”https://andiario.com/”},{slug:”bad-brother”,addressValue:”726 N 24th Street”,addressLink:”https://maps.google.com/?q=Bad Brother, 726 N 24th Street, Philadelphia”,phoneValue:”(215) 235-2460″,phoneLink:”tel:((215) 235-2460)”,instagramValue:”badbrotherphilly”,instagramLink:”https://instagram.com/badbrotherphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/bad-brother”,websiteValue:”www.badbrotherphilly.com”,websiteLink:”https://www.badbrotherphilly.com/”},{slug:”barclay-prime”,addressValue:”237 S 18th St.”,addressLink:”https://maps.google.com/?q=Barclay Prime, 237 S 18th St., Philadelphia”,phoneValue:”(215) 732-7560″,phoneLink:”tel:((215) 732-7560)”,instagramValue:”barclayprime”,instagramLink:”https://instagram.com/barclayprime”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/barclay-prime?”,websiteValue:”barclayprime.com”,websiteLink:”https://barclayprime.com/”},{slug:”bobs-diner”,addressValue:”6053 Ridge Ave”,addressLink:”https://maps.google.com/?q=Bob’s Diner, 6053 Ridge Ave, Philadelphia”,phoneValue:”215-483-9002″,phoneLink:”tel:(215-483-9002)”,instagramValue:””,instagramLink:””,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.bobsdinerphilly.com”,websiteLink:”https://www.bobsdinerphilly.com/”},{slug:”bolo”,addressValue:”2025 Sansom St”,addressLink:”https://maps.google.com/?q=Bolo, 2025 Sansom St, Philadelphia”,phoneValue:”(267) 639-2741″,phoneLink:”tel:((267) 639-2741)”,instagramValue:”bolo_phl”,instagramLink:”https://instagram.com/bolo_phl”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/restref/client/?restref=1371397&lang=en-&corrid=29b49a4a-2026-455b-b923-19093107edc1″,websiteValue:”bolophl.com”,websiteLink:”https://bolophl.com/”},{slug:”cafe-cuong”,addressValue:”811 S 8th St”,addressLink:”https://maps.google.com/?q=Cafe Cuong, 811 S 8th St, Philadelphia”,phoneValue:”(215) 574-0527″,phoneLink:”tel:((215) 574-0527)”,instagramValue:”cafecuongphilly”,instagramLink:”https://instagram.com/cafecuongphilly”,reservationValue:”Doesn’t take reservations”},{slug:”cafe-la-maude”,addressValue:”816 N 4th St”,addressLink:”https://maps.google.com/?q=CafxE9 La Maude, 816 N 4th St, Philadelphia”,phoneValue:”267-318-7869″,phoneLink:”tel:(267-318-7869)”,instagramValue:”cafelamaude”,instagramLink:”https://instagram.com/cafelamaude”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”cafelamaude.com”,websiteLink:”https://cafelamaude.com/”},{slug:”castellinos-italian-market”,addressValue:”1255 E. Palmer St.”,addressLink:”https://maps.google.com/?q=Castellinou2019s Italian Market, 1255 E. Palmer St., Philadelphia”,phoneValue:”(215) 416-1187″,phoneLink:”tel:((215) 416-1187)”,instagramValue:”castellinosco”,instagramLink:”https://instagram.com/castellinosco”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”castellinos.square.site”,websiteLink:”https://castellinos.square.site”},{slug:”chateau-rouge-restaurant”,addressValue:”2108 South St”,addressLink:”https://maps.google.com/?q=Chateau Rouge, 2108 South St, Philadelphia”,phoneValue:”445-223-4110″,phoneLink:”tel:(445-223-4110)”,instagramValue:”chateaurouge.philly”,instagramLink:”https://instagram.com/chateaurouge.philly”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/chateau-rouge-philadelphia”,websiteValue:”chateaurougephilly.com”,websiteLink:”https://chateaurougephilly.com/”},{slug:”china-gourmet”,addressValue:”2842 St Vincent St”,addressLink:”https://maps.google.com/?q=China Gourmet, 2842 St Vincent St, Philadelphia”,phoneValue:”(215) 941-1898″,phoneLink:”tel:((215) 941-1898)”,instagramValue:””,instagramLink:””,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”phillychinagourmet.com”,websiteLink:”https://phillychinagourmet.com”},{slug:”cily-chicken-rice-thai-food”,addressValue:”933 Race St”,addressLink:”https://maps.google.com/?q=Cily Chicken Rice and Thai Food, 933 Race St, Philadelphia”,phoneValue:”215-982-1113″,phoneLink:”tel:(215-982-1113)”,instagramValue:””,instagramLink:””,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”cily-chicken-rice.restaurants-world.com”,websiteLink:”https://cily-chicken-rice.restaurants-world.com/”},{slug:”cjd-trenton-pies”,addressValue:”1326 E. Passyunk Ave”,addressLink:”https://maps.google.com/?q=CJ & Du2019s Trenton Pies, 1326 E. Passyunk Ave, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”cjdtomatopies”,instagramLink:”https://instagram.com/cjdtomatopies”,reservationValue:”Doesn’t take reservations”},{slug:”corinnes-place”,addressValue:”1254 Haddon Ave, Camden”,addressLink:”https://maps.google.com/?q=Corinneu2019s Place, 1254 Haddon Ave, Camden”,phoneValue:”(856) 541-4894″,phoneLink:”tel:((856) 541-4894)”,instagramValue:”corinnesplace”,instagramLink:”https://instagram.com/corinnesplace”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”corinnesplace.com”,websiteLink:”https://corinnesplace.com”},{slug:”dante-and-luigis”,addressValue:”762 S 10th St”,addressLink:”https://maps.google.com/?q=Dante & Luigi’s, 762 S 10th St, Philadelphia”,phoneValue:”215-922-9501″,phoneLink:”tel:(215-922-9501)”,instagramValue:”danteluigis”,instagramLink:”https://instagram.com/danteluigis”,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”danteandluigis.com”,websiteLink:”https://danteandluigis.com/”},{slug:”dara-philly”,addressValue:”1221 Walnut St”,addressLink:”https://maps.google.com/?q=Dara, 1221 Walnut St, Philadelphia”,phoneValue:”267-876-8107″,phoneLink:”tel:(267-876-8107)”,instagramValue:”daraphilly”,instagramLink:”https://instagram.com/daraphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/dara-pa?seats=2&date=2025-10-03″,websiteValue:”www.daraphilly.com”,websiteLink:”https://www.daraphilly.com/”},{slug:”dolsan-korean-bbq-and-sushi”,addressValue:”3747 Church Rd, Mt Laurel Township”,addressLink:”https://maps.google.com/?q=Dolsan Korean BBQ and Sushi Restaurant, 3747 Church Rd, Mt Laurel Township”,phoneValue:”856-372-2751″,phoneLink:”tel:(856-372-2751)”,instagramValue:”dolsankorean”,instagramLink:”https://instagram.com/dolsankorean”,reservationValue:”Reserve online”,reservationLink:”https://www.yelp.com/reservations/dolsan-korean-bbq-and-sushi-restaurant-mount-laurel-township?social_id=bY2sWvBhFzPuPwcRk2jG2w”,websiteValue:”dolsanbbq.com”,websiteLink:”https://dolsanbbq.com/”},{slug:”doro-bet”,addressValue:”4533 Baltimore Ave.”,addressLink:”https://maps.google.com/?q=Doro Bet, 4533 Baltimore Ave., Philadelphia”,phoneValue:”(215) 921-6558″,phoneLink:”tel:((215) 921-6558)”,instagramValue:”dorobet_wphilly”,instagramLink:”https://instagram.com/dorobet_wphilly”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.alifamilyrestaurants.comdoro-bet”,websiteLink:”https://www.alifamilyrestaurants.com/doro-bet”},{slug:”el-chingon”,addressValue:”1524 S 10th St”,addressLink:”https://maps.google.com/?q=El ChingxF3n, 1524 S 10th St, Philadelphia”,phoneValue:”(267) 239-2131″,phoneLink:”tel:((267) 239-2131)”,instagramValue:”elchingonphilly”,instagramLink:”https://instagram.com/elchingonphilly”,reservationValue:”Reserve online”,reservationLink:”https://tables.toasttab.com/restaurants/33da33dd-982e-4055-b26c-cd35b21be048/reserve?partySize=2&dateTime=2025-09-11T23:00:00.000-04:00″,websiteValue:”www.elchingonphilly.com”,websiteLink:”https://www.elchingonphilly.com/”},{slug:”el-mictlan-restaurant”,addressValue:”2053 S Beechwood St”,addressLink:”https://maps.google.com/?q=El Mictlan Restaurant, 2053 S Beechwood St, Philadelphia”,phoneValue:”267-876-7012″,phoneLink:”tel:(267-876-7012)”,instagramValue:”el.mictlan.mx”,instagramLink:”https://instagram.com/el.mictlan.mx”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/booking/restref/availability?lang=en-US&fbclid=PAZXh0bgNhZW0CMTEAAafaAQjMWPCaBMDJdiafcu1g5QJo_CVIGsfVRZfPGORzEuuP9elV35uw-_qaNQ_aem_vsWugRzuvOWVACULkSlXgA&correlationId=f0a18bec-9236-401c-9609-db15dc1341c7&restRef=1438981&otSource=Restaurant%20website”,websiteValue:”www.elmictlanrestaurantpa.com”,websiteLink:”https://www.elmictlanrestaurantpa.com/”},{slug:”emmett-restaurant”,addressValue:”161 W Girard Ave”,addressLink:”https://maps.google.com/?q=Emmett, 161 W Girard Ave, Philadelphia”,phoneValue:”215-207-0161″,phoneLink:”tel:(215-207-0161)”,instagramValue:”emmettphilly”,instagramLink:”https://instagram.com/emmettphilly”,reservationValue:”Open Table”,reservationLink:”opentable.com/booking/restref/availability?restref=1368322&lang=en-US&ot_source=Restaurant+website”,websiteValue:”www.emmettphilly.com”,websiteLink:”https://www.emmettphilly.com/”},{slug:”freddy-and-tonys-restaurant”,addressValue:”201 W Allegheny Ave”,addressLink:”https://maps.google.com/?q=Freddy and Tony’s Restaurant, 201 W Allegheny Ave, Philadelphia”,phoneValue:”215-634-3889″,phoneLink:”tel:(215-634-3889)”,instagramValue:”freddyandtonys”,instagramLink:”https://instagram.com/freddyandtonys”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”freddyandtonys.com”,websiteLink:”https://freddyandtonys.com/”},{slug:”friday-saturday-sunday”,addressValue:”261 S 21st St”,addressLink:”https://maps.google.com/?q=Friday Saturday Sunday, 261 S 21st St, Philadelphia”,phoneValue:”(215) 546-4232″,phoneLink:”tel:((215) 546-4232)”,instagramValue:”friday.saturday.sunday”,instagramLink:”https://instagram.com/friday.saturday.sunday”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/friday-saturday-sunday?date=2024-09-19&seats=2″,websiteValue:”www.fridaysaturdaysunday.com”,websiteLink:”https://www.fridaysaturdaysunday.com/”},{slug:”gabriellas-vietnam”,addressValue:”1837 E. Passyunk Ave.”,addressLink:”https://maps.google.com/?q=Gabriellau2019s Vietnam, 1837 E. Passyunk Ave., Philadelphia”,phoneValue:”(272) 888-3298″,phoneLink:”tel:((272) 888-3298)”,instagramValue:”gabriellasvietnam”,instagramLink:”https://instagram.com/gabriellasvietnam”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/gabriellas-vietnam”,websiteValue:”gabriellasvietnam.commenu”,websiteLink:”https://gabriellasvietnam.com/menu”},{slug:”geronimos-peruvian-cuisine”,addressValue:”131 -A E Butler Ave, Ambler”,addressLink:”https://maps.google.com/?q=Geronimo’s Peruvian Cuisine, 131 -A E Butler Ave, Ambler”,phoneValue:”215-641-0900″,phoneLink:”tel:(215-641-0900)”,instagramValue:”geronimos_ambler”,instagramLink:”https://instagram.com/geronimos_ambler”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/booking/restref/availability?lang=en-US&correlationId=53f451f2-8c57-4133-adb8-1ba63bd7e5f5&restRef=1214998&otSource=Restaurant%20website”,websiteValue:”www.geronimosambler.com”,websiteLink:”https://www.geronimosambler.com/”},{slug:”gilda”,addressValue:”300 E. Girard Ave.”,addressLink:”https://maps.google.com/?q=Gilda, 300 E. Girard Ave., Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”gildaphilly”,instagramLink:”https://instagram.com/gildaphilly”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.gildaphilly.com”,websiteLink:”https://www.gildaphilly.com/”},{slug:”ginger-restaurant”,addressValue:”744 Red Lion Rd”,addressLink:”https://maps.google.com/?q=Ginger, 744 Red Lion Rd, Philadelphia”,phoneValue:”445-444-0028″,phoneLink:”tel:(445-444-0028)”,instagramValue:”add.ginger”,instagramLink:”https://instagram.com/add.ginger”,reservationValue:”Call for reservations”,reservationLink:””,websiteValue:”ginger-restaurant.restaurant”,websiteLink:”https://ginger-restaurant.restaurant/”},{slug:”gou-restaurant”,addressValue:”5734 Old 2nd St”,addressLink:”https://maps.google.com/?q=Gou, 5734 Old 2nd St, Philadelphia”,phoneValue:”267-335-4176″,phoneLink:”tel:(267-335-4176)”,instagramValue:”gouphilly”,instagramLink:”https://instagram.com/gouphilly”,reservationValue:”Doesn’t take reservations”},{slug:”ground-provisions”,addressValue:”1388 Old Wilmington Pike, West Chester”,addressLink:”https://maps.google.com/?q=Ground Provisions, 1388 Old Wilmington Pike, West Chester”,phoneValue:”610-355-4411″,phoneLink:”tel:(610-355-4411)”,instagramValue:”groundprovisionspa”,instagramLink:”https://instagram.com/groundprovisionspa”,reservationValue:”Resy”,reservationLink:”https://www.groundprovisionspa.com/reservations”,websiteValue:”www.groundprovisionspa.com”,websiteLink:”https://www.groundprovisionspa.com/”},{slug:”heavy-metal-sausage”,addressValue:”1527 W Porter St”,addressLink:”https://maps.google.com/?q=Heavy Metal Sausage Co., 1527 W Porter St, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”heavy_metal_sausage215″,instagramLink:”https://instagram.com/heavy_metal_sausage215″,reservationValue:”Reserve online”,reservationLink:”https://book.squareup.com/appointments/y6ta8309sw5itk/location/L1J8J59BPG4WB/services”,websiteValue:”www.heavymetalsausage.com”,websiteLink:”https://www.heavymetalsausage.com/”},{slug:”her-place”,addressValue:”1740 Sansom St.”,addressLink:”https://maps.google.com/?q=Her Place, 1740 Sansom St., Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”herplacesupperclub”,instagramLink:”https://instagram.com/herplacesupperclub”,reservationValue:”Tock”,reservationLink:”https://www.exploretock.com/herplace/”,websiteValue:”herplacephilly.com”,websiteLink:”https://herplacephilly.com”},{slug:”high-street”,addressValue:”101 S 9th St.”,addressLink:”https://maps.google.com/?q=High Street, 101 S 9th St., Philadelphia”,phoneValue:”(215) 625-0988″,phoneLink:”tel:((215) 625-0988)”,instagramValue:”highstreetphl”,instagramLink:”https://instagram.com/highstreetphl”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/high-street-restaurant-and-bar-philadelphia?”,websiteValue:”highstreetonmarket.com”,websiteLink:”https://highstreetonmarket.com/”},{slug:”honeysuckle”,addressValue:”631 N Broad St.”,addressLink:”https://maps.google.com/?q=Honeysuckle, 631 N Broad St., Philadelphia”,phoneValue:”(215) 307-3316″,phoneLink:”tel:((215) 307-3316)”,instagramValue:”honeysuckle_restaurant”,instagramLink:”https://instagram.com/honeysuckle_restaurant”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/honeysuckle-philadelphia?”,websiteValue:”www.honeysucklephl.com”,websiteLink:”https://www.honeysucklephl.com/”},{slug:”indo-spice”,addressValue:”1421 W Passyunk Ave”,addressLink:”https://maps.google.com/?q=Indo Spice, 1421 W Passyunk Ave, Philadelphia”,phoneValue:”(215) 515-3939″,phoneLink:”tel:((215) 515-3939)”,instagramValue:”indospicephilly”,instagramLink:”https://instagram.com/indospicephilly”,reservationValue:”Call for reservations”},{slug:”johns-roast-pork”,addressValue:”14 E. Snyder Ave.”,addressLink:”https://maps.google.com/?q=Johnu2019s Roast Pork, 14 E. 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240-7041)”,instagramValue:”junebyob”,instagramLink:”https://instagram.com/junebyob”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/collingswood-nj/venues/june-byob-collingswood?seats=2&date=2024-09-19″,websiteValue:”junebyob.com”,websiteLink:”https://junebyob.com/”},{slug:”kalaya”,addressValue:”4 W Palmer St.”,addressLink:”https://maps.google.com/?q=Kalaya, 4 W Palmer St., Philadelphia”,phoneValue:”(215) 545-2535″,phoneLink:”tel:((215) 545-2535)”,instagramValue:”kalayaphilly”,instagramLink:”https://instagram.com/kalayaphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/kalaya”,websiteValue:”kalayaphilly.com”,websiteLink:”https://kalayaphilly.com/”},{slug:”karachi-kafe”,addressValue:”2999 E Evesham Rd Unit 12, Voorhees Township”,addressLink:”https://maps.google.com/?q=Karachi Kafe, 2999 E Evesham Rd Unit 12, Voorhees 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239-2228)”,instagramValue:”littlewaltersphilly”,instagramLink:”https://instagram.com/littlewaltersphilly”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/little-walters”,websiteValue:”littlewaltersphilly.com”,websiteLink:”https://littlewaltersphilly.com/”},{slug:”m-kee”,addressValue:”1002 Race St”,addressLink:”https://maps.google.com/?q=M Kee, 1002 Race St, Philadelphia”,phoneValue:”(215) 238-8883″,phoneLink:”tel:((215) 238-8883)”,instagramValue:””,instagramLink:””,reservationValue:”Call for reservations”},{slug:”madness-of-masala”,addressValue:”2851 Ridge Pike, Trooper”,addressLink:”https://maps.google.com/?q=MAdness of MAsala, 2851 Ridge Pike, Trooper”,phoneValue:”484-235-8003″,phoneLink:”tel:(484-235-8003)”,instagramValue:”madnessofmasala”,instagramLink:”https://instagram.com/madnessofmasala”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”madnessofmasala.com”,websiteLink:”https://madnessofmasala.com/”},{slug:”mawn”,addressValue:”764 S 9th St”,addressLink:”https://maps.google.com/?q=Mawn, 764 S 9th St, Philadelphia”,phoneValue:””,phoneLink:””,instagramValue:”mawnphilly”,instagramLink:”https://instagram.com/mawnphilly”,reservationValue:”Open Table”,reservationLink:”https://www.opentable.com/r/mawn-philadelphia”,websiteValue:”mawnphilly.com”,websiteLink:”https://mawnphilly.com/”},{slug:”middle-child-clubhouse”,addressValue:”1232 N Front St.”,addressLink:”https://maps.google.com/?q=Middle Child Clubhouse, 1232 N Front St., Philadelphia”,phoneValue:”(267) 858-4325″,phoneLink:”tel:((267) 858-4325)”,instagramValue:”middlechildclubhouse”,instagramLink:”https://instagram.com/middlechildclubhouse”,reservationValue:”Resy”,reservationLink:”https://resy.com/cities/philadelphia-pa/venues/middle-child-clubhouse?date=2024-09-19&seats=2″,websiteValue:”middlechildphilly.comclubhouse/visit/”,websiteLink:”https://middlechildphilly.com/clubhouse/visit/”},{slug:”mighty-bread”,addressValue:”1211 Gerritt St”,addressLink:”https://maps.google.com/?q=Mighty Bread, 1211 Gerritt St, Philadelphia”,phoneValue:”215-607-3205″,phoneLink:”tel:(215-607-3205)”,instagramValue:”mightybreadco”,instagramLink:”https://instagram.com/mightybreadco”,reservationValue:”Doesn’t take reservations”,reservationLink:””,websiteValue:”www.mightybreadco.com”,websiteLink:”https://www.mightybreadco.com/”},{slug:”niki-echo-cafe”,addressValue:”2223 S 7th St”,addressLink:”https://maps.google.com/?q=Niki Echo Cafe, 2223 S 7th St, 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After a10-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.
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 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.
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.”
Philadelphia can now add two more food awards to its shelf.
Restaurants and chefs from the City of Brotherly Love took home wins in two categories Monday night in Chicago at the 2026 James Beard Awards, considered to be the most prestigious restaurant industry honor in the United States.
The showing builds on the momentum of last year, when Mawn’s Phila Lorn took home the title of Emerging Chef, an award he dedicated at the time to “the assumption” that the Cambodian noodle house in Bella Vista wasn’t “popular enough,” “focused enough,” or ”good enough” to win.
Now the assumption isn’t that Philly is an underdog. It’s that we’re a full-on culinary powerhouse.
Suntaranon originally opened the restaurant — known for its ornate dumplings — in 2019 in what is currently Mawn’s location, where it was nominated in 2020 for Best New Restaurant. In 2022, Kalaya moved to a bigger space just off Frankford Avenue in Kensington, where it has flourished, earning a Michelin Guide recommendation, a spot on The Inquirer’s The 76, and, in 2023, Suntaranon’s first Beard Award for best chef, Mid-Atlantic.
Chef Chutatip “Nok” Suntaranon as seen through the line at her restaurant Kalaya in Fishtown on August 22, 2024.Neal Santos
“This award means a lot to me because it’s validation for Thai food and validation for the city of Philadelphia that we’re a world-class food city,” Suntaranon, in a shimmering floor-length orange gown, said backstage.
Chef Jesse Ito of Royal Sushi & Izakaya on Monday night took home his first James Beard Award, for best chef, Mid-Atlantic. “It’s been a long ride,” Ito said from the stage at the Lyric Opera theater.
Indeed it has.
The chef behind the notoriously-hard-to-get-into Queen Village omakase counter and its more casual bar and restaurant has been nominated nine times for the award, which honors the top culinary talent across Pennsylvania, New Jersey, Delaware, Maryland, Virginia, and Washington. This go-around, Ito beat outtwo-time finalist Amanda Shulman — whose Her Place Supper Club earned one of Philly’s first Michelin stars last year — and Omar TateandCybille St.Aude-Tate of Honeysuckle, who transformed their cafe-market into a Michelin-recommended prix fixe restaurant in 2025.
During his acceptance speech, Ito invoked the oft-quoted Serenity Prayer and thanked his parents, who ran theCinnaminson and Haddonfield sushi restaurant Fuji for 40 years, before selling. It’s where Ito worked his first restaurant job as a dishwasher, and a place he has long credited for helping him find his footing in the restaurant industry.
Chef Jesse Ito prepares a course during the omakase at Royal Sushi and Izakaya on Tuesday, Oct. 28, 2025, in Philadelphia.Monica Herndon / Staff Photographer
“We went through so much,” Ito said, choking up. “Restaurants are glamorous, and it seems great, but we went through so much hardship. I’ll never forget the struggle just to get here.”
Royal Sushi’s success has also, at times, been its greatest challenge: The $355, 16-seat omakase prepared by Ito is one of the toughest seats to score in Philly, which potentially led to the restaurant losing out on a Michelin star last year. At the same time, the restaurant earned a spot on North America’s 50 Best Restaurants list in 2025 and high praise from The Inquirer, landing on The 76 two years in a row.
The pendulum swing of accolades keeps Ito on his toes. He told The Inquirer over the phone Monday night that he wasn’t certain what made this year different from all the others.
“I don’t know how it all works,” Ito said. “I came to Chicago 99% certain that I was going to lose.”
Now that he’s won, Ito plans to celebrate by singing Harry Styles’ “Sign of the Times” and “Creep” by Radiohead at karaoke — somber choices for a victorious night.
“They’re just my songs,” said Ito. “I have to sing them.”
Who else represented Philly?
Philly restaurants and chefs didn’t take home medals in every category.
From left: The gaeng pae, khao mun klone, and moo yaang prik at Kalaya on Wednesday, Sept. 3, 2025, in Philadelphia.Monica Herndon / Staff Photographer
First-time nominee Justine MacNeil did not take home the award for outstanding pastry chef or baker, which went to Susan Bay of Washington’s buzzy Vietnamese restaurant Moon Rabbit. At Fiore — the East Kensington cafe MacNeil co-owns with husband Ed Crochet — the former fine dining pastry chef churns out thousands of classic Italian pastries a week, from oversize maritozzi to pistachio cornetti that have earned praise from 2017 James Beard Award-winner Greg Vernick and Inquirer critic Craig LaBan, among others.
Friday Saturday Sunday lost out on its second Beard Award on Monday, this time for outstanding bar. Itsdownstairs, first-come-first-served Lovers Bar was nominated for the honor, which instead went to Portland, Ore., whisky bar Scotch Lounge, a recent addition to the list of North America’s 50 Best Bars from World’s 50 Best. Friday Saturday Sunday won its first Beard award in 2023 for outstanding restaurant, and earned one of Philly’s first Michelin stars in 2025.
The deluxe nigiri box for take-out at Royal Izakaya, in a photograph from 2020.Courtesy Royal Izakaya / Jesse Ito
The Inquirer also took home hardware of its own Sunday night during the James Beard Media Awards, also in Chicago. Inquirer staff photographer Monica Herndon won for narrative photography for “The hunt for life-giving ‘country food’ in the Canadian Arctic.” The photo essay chronicled the food traditions of the Inukjuak, a remote Inuit community in northern Québec. It accompanied reporting from Inquirer food critic Craig LaBan about how the community continues to hunt and preserve foods such as caribou and beluga despite the challenges of climate change.
Philadelphia had 13 semifinalists across eight categories when the Beard Awards were announced in January. They included chef Greg Vernick for outstanding restaurateur; Amá’s Frankie Ramirez for emerging chef; Almanac in Old City for best new bar; and deli magnate Russ Cowan and Michelin Green Star winner Ian Graye of the vegan restaurant Pietramala, both for best chef, Mid-Atlantic.
All three were later eliminated from the finalists’ list.
CHICAGO, ILLINOIS – JUNE 13: Monica Herndon, winner of the Narrative Photography Award, speaks onstage during the 2026 James Beard Media Awards at the Art Institute of Chicago on June 13, 2026, in Chicago.Jeff Schear / Getty Images for the James Beard Foundation
The night’s showing adds one more win from February when Center City stalwart Oyster House was named an American classic, which honors local restaurants across the U.S. with “timeless appeal that serve quality food and are beloved by their communities.” Representatives from the Philly mainstay were in Chicago to receive their medals in person.
“I am very fortunate that I live in Philly. People are loving and caring [here]. People are strong, and we all come together to support one another,” Suntaranon said. “Go Birds!”
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).
Drumroll, please! The full list of Philadelphia’s most iconic dishes — including our top 10 — is below.
What is the most Philadelphia dish? What are the foods that have most shaped the culinary scene in Philadelphia? That’s what the food team set out to assess for this, our ranked list of the 76 most iconic Philadelphia dishes. In celebration of the 250th anniversary of the founding of the country — of which Philadelphia was a crucial part — we looked at the history of the city, and at the dining trends that define its regional cuisine to the rest of the country.
To make our annual list of the 76 most essential restaurants in the area, we ask: What’s vital now? Where is the energy of the city in the past 12 months? But for this project we took a longer scope. It’s not just what’s good now, but what shaped the culinary landscape up until now. Then we debated, hotly, where we would place certain dishes. Some inclusions were a given — yes, there are cheesesteaks — while others represent growing immigrant communities, innovations in food and beverage technology, and restaurants that have come and gone but left an indelible imprint on the culinary scene. Below, our picks for the most iconic Philadelphia dishes of all time.
Disagree? Have an addition? Let us know in the comments.
The Pizzazz Pizza at Celebre's PizzaTyger Williams / Staff Photographer
Ronnie Celebre — the original owner of Celebre’s Pizzeria in Packer Park — invented this hyperlocal pie in the 1970s as a means of grilled cheese-ifying pizza, layering beefsteak tomatoes and a sprinkle of banana peppers atop slices of white American cheese. The Pizzazz remains one of Celebre’s best sellers, according to current owner Michael Spina, who believes the American cheese adds a sharpness and creaminess that’s worth some skepticism. “When people come in and ask about our best pizza and we say Pizzazz, they look at me and say, ‘American cheese? No, I don’t wanna try that,’” Spina told The Inquirer. “Afterwards, they say it’s one of the best pizzas they ever had.” The Pizzazz remained a South Philly secret until recently, with newer school versions at Northeast Philly’s Cafe Carmela and University City’s Tempoopting for Cooper Sharp to add an extra dose of Philly. Not that the Pizzazz needs it. The pizza is a perfect metaphor for the city: underdog-ish, Italian-ish, and so much better than you expected. — Beatrice Forman
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Khachapuri at Gamarjoba
The Khachapuri 'Ajaruli' at Gamarjoba.Monica Herndon / Staff Photographer, Food Styling / Emilie Fosnocht
Philadelphia’s broad awakening to the wonders of Georgian cuisine has finally taken root as that country’s distinctive khachapuri — sometimes simply called cheese boats — sailed into the Center City spotlight at Saami Somi in the Reading Terminal Market and charming Kinto in Fishtown. Northeast Philadelphia is the epicenter of the region’s growing influx of immigrants from that former Soviet republic, and sprawling Gamarjoba remains a drive-worthy destination for the best khachapuri in town. The famous canoe-shaped Ajaruli, named for its home region, is notable for the delicate snap and thinness of its crust. Its dough is enriched with enough yogurt and eggs to hold a boatload of blended Georgian cheeses which, when mixed tableside with the raw yolk and butter on top, turn into a luxuriously golden pudding. The Kubdari khachapuri is a double-crusted meat-lover’s beauty filled with cumin-laced minced beef seasoned with garlic salt from Svaneti. The dough for the round Imeruli khachapuri, meanwhile, is completely different, and so is its cheese, a blend of brined sulguni with younger Imeruli, the cheese for which the pie is named. It is essentially a dreamy cheese pizza, but with Georgia’s trademark swagger and tang. — Craig LaBan
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The Zep
The small zep from Lou's in Norristown is served on a round roll.Michael Klein / Staff
The zep is Norristown’s great sandwich flex: hyperlocal, fiercely defended, and absolutely not a hoagie. It may look like one from a distance, but locals know the rules. A proper zep starts on a specialized Italian roll — longer, wider, and squatter than the usual hoagie roll — and is built with one meat (cooked salami), an onion-tomato-oregano balance, and never, ever lettuce. Its origins are murky, with one story tracing the name to zeppelin-shaped rolls after the Hindenburg disaster. What is clear: the zep proves Philly food culture does not stop at city limits. — Michael Klein
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The Schmitter at McNally’s Tavern
The Schmitter sandwich.Tim Tai / Staff Photographer
The Schmitter is Philadelphia sandwich logic pushed to its most lovable extreme. Created at McNally’s Tavern in Chestnut Hill, it piles sliced beef, grilled salami, cheese, fried onions, tomatoes, and special sauce onto a Kaiser roll, landing somewhere between cheesesteak, burger, deli sandwich, and bar-food fever dream. Our old colleague Steve Lopez once described it as “a steak and salami sandwich that comes with cheese, tomatoes, fried onions, a secret sauce, and a paramedic.” That about covers it. The Schmitter – named after a regular customer’s favorite Schmidt’s beer – made the classic Philly leap: neighborhood tavern oddity to ballpark staple. It is excessive, specific, faintly absurd, and impossible to mistake for anything from anywhere else. In other words, very Philadelphia. — M.K.
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Middle Child BLT
Tomatoes from Urban Roots Farm star in Middle Child's BLT.Lauren Schneiderman / Staff
Everyone knows it’s peak tomato season in Philadelphia when Middle Child’s beloved BLT, served at both Center City and Fishtown locations, emerges from hibernation. What makes a really good BLT sandwich? Ask owner Matt Cahn, and he’ll tell you it’s the heirloom tomatoes oozing with red juice. The sandwich is made exclusively with tomatoes from Urban Roots Farm. At their peak, the heirlooms are big, plump, soft, sweet, and super juicy — Cahn salts three-quarter-inch cuts and stuffs them in Merzbacher’s rye bread with four to six slices of bacon, arugula dressed in a salted tomato juice vinaigrette, and Duke’s mayonnaise. It’s the sandwich that may have set the trend for the city’s BLT love. “I don’t think I invented the BLT. But I do think that I hyped it up in Philly,” he said. — Hira Qureshi
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Galette de Crabe from Le Bec-Fin
La galette de crabe Le Bec-Fin, Perrier's signature crab cake.Courtesy of Marc Vetri
Georges Perrier put Philadelphia on the national dining map when he opened Le Bec-Fin in 1970. His luxurious galette de crabe was its signature dish. It was inspired by an American crab cake he’d eaten on Maryland’s Eastern Shore, but reimagined through a French haute cuisine lens, suspending jewels of sweet lump crab in a pedestal of ethereally creamy seafood mousse that came glazed in a mustardy mayonnaise over haricot verts arranged in spokes across the plate to recall crab legs. It’s a presentation detail missing from modern tributes like the one currently at Parc, but the dish also lives on elsewhere with Le Bec-Fin alums such as Richard Cusack at June BYOB. The recipe from Perrier’s cookbook is famously finicky for its rigorous attention to temperatures and technique. But its legacy endures in the DNA of Philly’s restaurant scene. — C.L.
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Country Club Diner Cheesecake
CheesecakeClay Hickson / For The Inquirer
Diner culture is vanishing in Philadelphia. We still have the Country Club, which Jack and Miriam Perloff opened on Cottman Avenue in Northeast Philadelphia in 1956, as the area surged amid the postwar housing boom. Operating round the clock for its first several decades, the Country Club was indeed Rhawnhurst’s country club. One of the gifts of membership, if you will, is the cheesecake: dense, smooth and almost fudgy, its outer edge dusted in graham cracker, and not cloyingly sweet. There are always several varieties besides plain (the standby) and chocolate chip (every kid’s favorite). The Perloffs sold the Country Club in 2004 to diner magnate Michael Petrogiannis, who still maintains the bake shop and its case up front between the counter and dining room. The world may be changing, and the diner’s hours are now shorter, but the cheesecake offers the reassuring possibility that no matter when you walk in, something good and familiar will be waiting. — M.K.
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Milan salad
Milan SaladClay Hickson / For The Inquirer
The Milan salad has survived on local menus for three decades after its namesake creator closed. It’s a retro chopped salad – a bowl of lettuce (iceberg, of course) with peeled shrimp, bacon, hard-boiled egg, and tomato, tossed in more than enough creamy dressing. The DiBattistas – Jimmy and son Jimmy Jr. – served untold thousands of them at Jimmy’s Milan, the old-school supper club and politico hangout whose 45-year run on 19th Street near Chestnut ended in 1995. Nostalgists say the key was the dressing (equal parts Russian and Italian, according to insiders). The version at D’Angelo’s in Rittenhouse has direct ties to the original because Milan's longtime chef was Tony D’Angelo, brother of owner Sal D’Angelo. You can also order one at the Happy Rooster in Center City (to name another oldtime saloon) and Ryan Christopher’s BYOB in Narberth. Further, Ann Conlin, whose late husband was Jimmy Jr., said she plans to bring her bottled version of the dressing back to supermarket shelves after a few years’ hiatus. — M.K.
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Famous Chicken Soup
The Famous Chicken Soup at Famous 4th Street DeliTyger Williams / Staff Photographer
There’s matzo ball soup. And then there’s the Famous Chicken Soup at Famous 4th Street Deli, a giant bowl of Jewish comfort that is four soups in one. A planet-size matzo ball enriched with schmaltz comes bobbing in a half gallon of broth steeped from whole chickens and parsnips, along with housemade kreplach dumplings, pasta bowties, and kasha, the toasted buckwheat groats that lend this combo an earthy shtetl note that sets it apart. The bowl is big enough to feed four and has become every bit as iconic as the mile-high pastrami sandwiches that typify the bigger-is-better aesthetic cultivated by Famous’ previous owner Russ Cowan, who, over nearly two decades of stewardship, elevated this century-old deli’s food to a level of quality that puts it on the map as among the best in the country. Cowan sold the deli in 2024 to open Radin’s in Cherry Hill (where he still makes arguably the best version of this mish-mash soup). But Cowan’s legacy and recipes persist here and no doubt played a role in Famous earning a Bib Gourmand from Michelin. The ownership transition has not always gone smoothly, but a promising recent visit felt like the new management was finally bouncing back. This majestic soup was as restorative as ever. — C.L.
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The BBQ Platter at Vietnam Restaurant and Vietnam Cafe
Vietnam Cafe's barbecue sampler heaped with grill-charred cartridges of grape leaves stuffed with ground pork; skewers of savory meatballs; crisp, airy (not too dense) spring rolls, fried and chopped to bite-size pieces; and glistening slivers of marinated chicken.Michael S. Wirtz / Staff Photographer
A mere $36 buys you a veritable feast at Vietnam Restaurant in Chinatown (which also has a presence in West Philly with Vietnam Cafe). There are crackly fried pork spring rolls (some of Philly’s finest), delightfully rich beef wrapped in grape leaves, grilled meatballs, and chicken dusted with a handful of crushed peanuts. These are all anchored by a cool avalanche of tangled rice vermicelli noodles, fresh lettuce, and mint, and served with chili vinegar and hoisin sauce for dipping. The legendary BBQ platter masquerades as an appetizer sampler for two diners, but good luck saving room for anything else on the menu if you order it. — Kiki Aranita
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Fried Chicken at Corinne’s Place
The fried chicken at Corinne's Place with a side of mac’n cheese and okra, corn, and tomatoes.Tyger Williams / Staff Photographer
Dubbed an American Classic by the James Beard Foundation in 2022, Corinne Bradley-Powers’ soul food joint on Haddon Avenue “puts the ‘C’ in Camden,” at least according to Bradley-Powers herself. To hear Bradley-Powers, now 81, tell it, no one wanted to come to Camden when Corinne’s Place opened in 1989. But they did, lulled by her tender ribs and no-nonsense fried chicken, with crackly skin and wings so juicy you can’t help but lick the bone clean. There’s no secret to the fried chicken, Bradley-Powers said, “besides me, the [salt-and-pepper] rub, and the prayer” kitchen staff say after every batch. Devotees know to pair the chicken with a side of collard greens, baked mac-n-cheese, and a complimentary piece of warm cornbread for a timeless Southern plate, but what makes Corinne’s a classic are the stories held inside the dining room’s pink walls. A children’s counselor before becoming a chef, Bradley-Powers preferred to staff her restaurant with neighborhood kids who could use an escape from home. “When those children succeed … when they come up out of here and become doctors and lawyers, that’s my true James Beard award,” Bradley-Powers said. — B.F.
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Banh Chow Salad at Mawn
Banh chow salad at Mawn restaurant.Jose F. Moreno / Staff Photographer
The banh chow salad at Mawn started as a memory. As a child, Chef Phila Lorn had difficulty eating the large coconut milk and turmeric yellow crepes with his tiny hands, so he’d break them up into pieces. This translated into one of the best items on Mawn’s stellar menu. Crunchier than most any banh xeo found in Philly, Mawn’s grown-up version is stuffed with ground chicken and shrimp, topped with peanuts, and served alongside herbs and fresh lettuce. Break the crepe up into salad croutons, like little Phila once did. Its refreshing textures are all different types of crisp and crunch. The salad is just one of the reasons Mawn has become one of the city’s hardest reservations. — K.A.
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Banh Mi at Cafe Cuong
A deluxe banh mi.Tim Tai / Staff Photographer
In Philadelphia, there are Cafe Cuong’s banh mi and then there are all the rest. Don’t get me wrong, the rest are excellent, thanks to waves of Vietnamese immigration to the city. But Cafe Cuong’s are simply in their own solar system. This is a sandwich that could only have been born in Philly, with a crusty, soft Sarcone’s roll, then its smear of secret-recipe mayo. Meatyshredded roasted chicken (or whatever meat you choose — but the chicken banh mi is the best) is tucked into its roll with slivers of pickled daikon and carrot, fresh cilantro, cucumbers, and jalapeno. When the chicken juices meet fresh mayo, the result is ethereal. — K.A.
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The burger at Fountain Porter
The burger from Fountain Porter.Monica Herndon / Staff Photographer, Food styling by Emilie Fosnocht
Once upon a time, Fountain Porter’s burger was the best $5 deal in town. It is now the best $6 deal in town. The bar’s wine and beer lists are esoteric and interesting. It's a precursor to every “listening lounge” in town, an effortlessly cool, unpretentious neighborhood bar. But its cheeseburger makes Fountain Porter one of the most enduring and beloved bars in South Philly. It tastes like a loving dad grilled the burger in the backyard just for you. It has a salty char, and the cheese is melted just enough. It’s served with lettuce and tomato on a potato bun that’s neither too small nor too unwieldy. This is the simplest, most satisfying, and most straightforward burger in the whole city. — K.A.
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Czerw’s Kielbasa
KielbasaClay Hickson / For The Inquirer
You can smell the dreamy campfire aroma of garlicky kielbasy slow-cooking in a haze of Jersey fruit wood smoke from blocks away before you get to the low-slung brick facade of Czerw’s in Port Richmond. That’s because one of Philly’s last great kielbasa artisans still makes its all-natural links in the 88-year-old brick smokehouses Jan Czerw built on Tilton Street in 1938. Last year, Czerw’s suffered the death of its third-generation owner, John Czerw, but the shop is still bustling and the sausages are as good as ever, with a bold, deep resonance that’s far superior to mass-produced sausages found in most supermarkets. The smoked and “extra garlic” are the standards, although the Cajun-spiced links and jalapeño-cheddar poppers are ideal for heat-seekers. A fridge case of housemade pierogies and pickles makes Czerw’s a one-stop shop for a proper Polska party. Swiacki Meats just a few blocks to the northeast, is another outstanding traditional Polish butcher with comparable kielbasy. — C.L.
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Upside-Down Pizza at Santucci’s
A personal-sized "The Works" pizzaTim Tai / Staff Photographer
Santucci’s upside-down pizza is one of Philadelphia’s clearest arguments for having its own pizza identity. The formula is instantly distinctive: square pie, cheese first, sauce on top, with a thick, chewy crust built for crisp corners and loyal devotion. It is the sort of pizza locals grow up with and outsiders sometimes need explained, part of its power. This is not Philadelphia imitating New York or Naples. This is Philadelphia doing Philadelphia. Santucci’s, which launched in 1959, became the standard-bearer for the style, turning a Juniata Park specialty into a regional touchstone. Its importance lies not only in flavor, though the brightly sweet sauce and sturdy structure do plenty of work. Upside-down pizza is proof that Philly pizza culture is broader and more self-defined than people elsewhere often realize. — M.K.
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Junior hot fudge sundae at Franklin Fountain
Ice cream chef Franny Zehmer arranges a display of (empty) pint containers at Franklin Fountain on April 6. As part of their 250th celebration, the company is releasing 26 new limited edition ice cream flavors over the coming months.Tom Gralish / Staff Photographer
This 1920s-themed ice cream parlor in Old City is so historically accurate that tourists and tour guides alike mistake Franklin Fountain as the country's oldest continuously operating soda fountain. In reality, Media-born brothers Ryan and Eric Berley opened Franklin Fountain in 2004 with an eye for restoration; the building and its penny tiles date back to the 1890s. Still, Eric Berley told The Inquirer that he doesn’t mind the misconceptions. For years, people have likened Franklin Fountain’s iconic takeout ice cream and sundae receptacles to Chinese takeout containers. They’re actually replicas of the Progressive Era oyster pails Philadelphians used to carry wet foods in — ice cream included. Berley said Franklin Fountain went through roughly 104,000 of those iconic 8-ounce takeout containers in 2025. The most popular way to fill them is with a junior hot fudge sundae: a single scoop of ice cream topped with whipped cream, hot fudge, and a cherry. The fudge — made in batches three times a week with 63% dark chocolate — and the takeout containers are the most important parts. “The pituitary gland in the brain lights up for cute and small things,” Berley said. “And with the takeout pails, we got lucky that a lot of people think they’re cute.” — B.F.
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Jollof rice at Lè Mandingue
Jollof rice with lamb and potato green with white riceCaean Couto / For The Inquirer
There are as many variations of Jollof rice as there are home kitchens in West Africa. That diversity is on vivid display in Southwest Philadelphia, where as many as 40,000 people have emigrated chef from the 16 sub-Saharan countries of West Africa, and where I joined locally based Nigerian chef Shola Olunloyo for a Jollof rice crawl through nine restaurants around Woodland Avenue and into Delaware County. At its most elemental, Jollof is rice stewed in flavorful tomato broth, but variations range with types of rice, heat levels, textures, and garnishes. We tasted Mauritanian Jollof with tomatoey tripe stew at African Small Pot and versions in the distinctively red Nigerian style that reminded Olunloyo of home at both Suya Suya and WaZoBia in Collingdale. A standout was found at Lè Mandingue, a longstanding takeout on Woodland Avenue since 2005, where chef-owner Fanta Fofana serves her Liberian-style Jollof in a big aluminum pan seasoned with sumbala (fermented locust beans) that radiates a lasting glow. Order it topped with the restaurant’s grilled lamb dibi, which Fofana deliberately cuts into bony little chunks, “because the bones slow you down and make you take your time.” — C.L.
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Plov at Uzbekistan
A family-sized pan of Uzbek plov is filled with tender lamb and cumin-flecked rice that is as aromatic as it is delicious.Craig LaBan / Staff
The fragrant Central Asian rice dish known as plov is the national dish of Uzbekistan, but you can find it at dozens of restaurants in Northeast Philadelphia and nearby suburbs, from the 24-hour Plov House off Bustleton Avenue to Sarmarkand in Feasterville. One of my favorites is still served at Uzbekistan Restaurant, the 20-year-old Uzbek standby where the charcoal-fired kebabs, samsa pastries, and manti dumplings draw crowds to its glassed-in front porch, and a heaping pile of cumin-scented rice plov (or “pilaf” as the menu calls it) anchors virtually every table. The rice steams in layers atop the meat, carrots, and broth bubbling in a kazan (cauldron), where the oil is infused with waves of onions, the rendering of well-marbled lamb breast, a generous helping of cumin, and whole heads of garlic buried deep into the pile. When the plov is done, every grain of rice should be glossy and distinct. There will be tender chunks of slow-braised lamb (or sometimes beef) perched atop. But those meats are mostly tokens of the savoriness they’ve already imparted to the dish. The real treasure are the shiny batons of soft, sweet carrot where all the flavors are steeped into one tender bite. — C.L.
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Turkey Rachel at Hershel’s Deli
Turkey RachelClay Hickson / For The Inquirer
First, let’s get the nomenclature straight. A Reuben is a grilled corned beef sandwich on rye with sauerkraut, while a Rachel – its newer cousin – substitutes turkey or pastrami and coleslaw. Both are topped with Swiss cheese and Russian dressing. Not to slight Hershel’s East Side Deli’s corned beef or pastrami, but its turkey Rachel earns its place in Philadelphia’s food conversation because it takes classic Jewish deli sensibility and plants it squarely inside one of the city’s busiest public stages: Reading Terminal Market. Line up to watch the counter person in action, piling carved-to-order roasted turkey atop the rye, adding cheese, slaw, and dressing in a frenzied burst, and placing the creation on a press. What you’ll get is a sandwich that is rich, tangy, hot, and gloriously overbuilt, and feels like something that requires both appetite and commitment. That is part of the appeal. Philadelphia is a place where hand-carved meat still matters. — M.K.
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Mofongo at El Cantinflas
The Mofongo with a side of garlic shrimp and carne frita.Tyger Williams / Staff Photographer
The menu at this Norris Square institution revolves around the plantain. El Cantinflas goes through 20 pounds of plantains a day, according to head chef Ingrid Ortiz, split between sweet caramelized maduros, deep-fried tostones, and bird’s nest-shaped arañitas made with shoestring-thin shreds of the fruit, among other Puerto Rican snacks. But nothing is more quintessential than El Cantinflas’ staple mofongo, which uses a buttery garlic mojo gravy to keep the mound of mashed and fried plantains incredibly moist. You can order the mofongo on its own or with a side of one of seven meats, including a steel crock of garlicky shrimp and compulsively snackable pork chicharrones. Owned by Migdalia “Daly” Morales, El Cantinflas has stood on the corner of West Dauphin and Hope Streets for more than 21 years, enduring as its neighbors turned over from working class Latino families to luxury apartments, trendy coffee shops, and at one point, even an upscale, short-lived French restaurant from George Sabatino. But if you stick around for a Phillies game, it feels like nothing has changed as reggaetón plays from a jukebox asregulars sip rum and cokes while bemoaning what’s become of Johan Rojas. — B.F.
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Mussels at Monk’s Cafe
Singing MusselsClay Hickson / For The Inquirer
Beer lovers might know Monk’s Cafe for the impressive selection of craft brews — they’re the farthest east that you can obtain offerings from cult favorite Russian River Brewing, for example. But Monk’s isn’t just an excellent Belgian beer bar, it's also a steadfastly good restaurant. An unassuming spot just two blocks east of Rittenhouse Square, here you can get the best moules frites in town. The mussels come steamed in your choice of five aromatic broths, including Thai curry, a golden ale sauce with chile de arbol and garlic, and a caramelized leek, blue cheese, bacon, and Ommegang Hennepin concoction. It’ll soak up whatever you’re drinking. — Margaret Eby
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Dmitri’s Octopus
The grilled octopus.Tim Tai / Staff Photographer
Philadelphians embrace octopus with an enthusiasm that defies the logic of geography or historic foodways. But one man — Dmitri Chimes — can take credit for jumpstarting this city’s steady craving for the cephalopod in 1990 when he opened Dmitri’s, a tiny Greek seafood grill that became one of the city’s first hit BYOBs. Its Mediterranean simplicity resonated in a big way until its three locations ultimately closed in 2020. But Dmitri’s culinary legacy lives on with the octopus he perfected in Queen Village, where it was simply grilled, sliced into thin rounds, and splashed with olive oil, herbs, and lemon. That accessible presentation had a lasting influence as Philly’s gateway octopus, says Stina chef Bobby Saritsoglou: “If it had been just one big tentacle with suckers all over it, people might have been turned off. ” Stina’s rendition, which is in fact one big tentacle with suckers, gorgeously garnished, is emblematic of the next level of octo-cookery that continues to shine here, from the octopus and beans at Friday Saturday Sunday to the wood-fired whole octopus that’s a modern Mexican showstopper at Amá. “Dmitri’s octopus laid the groundwork for it all,” says Saritsoglou. “That version was the beginning of a love affair.” — C.L.
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Salted Caramel Budino at Barbuzzo
Salted Caramel BudinoClay Hickson / For The Inquirer
When married entrepreneurs Marcie Turney and Valerie Safran opened their Mediterranean and wood-fired pizza restaurant Barbuzzo in 2010, it was a single dessert that cemented the Gayborhood spot as an early icon. Enter the salted caramel budino, a not-quite-trifle composed of four layers: a brown butter-and-dark chocolate wafer cookie crumble, caramel pudding, gooey caramel, and a sweet crème fraîche flecked with Maldon salt. Hailed as “arguably one of the best desserts in Philadelphia,” the budino is inspired by Turney’s Gen X childhood when pudding everything — prepackaged cups, poke cakes, pudding pops — was all the rage. “We were looking for something craveable,” Turney said. “And pudding is nostalgic for people.” To date, the budino is Barbuzzo’s best-selling item, according to Turney. The restaurant sold 12,000 of them in 2025 alone. And while the recipe has remained the same, Safran and Turney have played with form over the years. There were dalgona coffees during the pandemic, the cruffins that caused lines around the block, and the fudgy pudding pops, Turney’s favorites. None of them quite topped the O.G. in its cute glass cup. — B.F.
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Pound cake at Stock’s Bakery
Stock's pound cakes come wrapped in white paper – easy to throw on a bow and a tag for a gift.Carolyn Wyman
Much has changed in Port Richmond in recent years, where anchors of this historic epicenter of Philadelphia’s Polish community have begun to disappear. But little has changed at Stock’s, a century-old institution that still draws the faithful back with long lines at Christmas for the city’s definitive pound cake, the 2 1⁄2-pound loaves wrapped in white paper the bakery refers to as “bars.” This fifth-generation bakery was founded by Josef Stock in 1924, but the pound cake actually made its debut in 1940 when Stock’s son, Frank, introduced a tweak to the standard recipe that took this icon of home baking to the next level of density and richness. I’m partial to cutting thicker slices of the marbled loaves, whose buttery crumb toasts nicely in a cast-iron pan, as the ideal pedestal for seasonal fruit and whipped cream. Stock’s is still cash-only and does not ship. It also sells one of the best examples of another Philly tradition, the gooey-centered butter cake, which is yet one more reason to pay a visit in person. — C.L.
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Gelati
A Willows Way Water Ice "Spicy Gelati" features flavored water ice – in this case watermelon – mixed with custard topped with chamoy and Tajin.Tom Gralish / Staff Photographer
While some argue that water ice is just rebranded Italian ice (and they’d be very wrong), gelati is a truly Philadelphia treat, sandwiching water ice between custard or soft-serve ice cream. The last sheet of water ice is always topped with a perfectly-coiffed soft-serve swirl, and you’re supposed to eat it straight down the middle to get a little bit of everything — never in layers, or you’ll be hit with a cup of a melted, muddled mess. At most classic cash-only takeout windows, like Pop’s and Jimmy’s and Morrone’s, you’ll have to choose between vanilla or chocolate soft serve, but some newer-school joints are switching things up. At South Philly Ice on East Passyunk Avenue, their bestseller is black cherry water ice topped with bright blue hard Cookie Monster ice cream from Leiby’s Dairy in Schuylkill County, according to co-owner Nikos Antonogiannis. And at Cherry’s Ice Cream & Water Ice in Cherry Hill, three different soft-serve machines are spinning nine different flavors of ice cream, from toasted coconut to a creamy pistachio that pairs well with cold brew water ice for a gelati that’s a Dubai chocolate dupe. Regardless of how you take it, the creamy and fruity treat always tastes like summer. — B.F.
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Satay at Hardena
The chicken sate (chicken marinated in garlic sweet soy sauce, grilled, topped with creamy peanut sauce, then served with pickled vegetables) at Hardena.Elizabeth Robertson / Staff Photographer
Marinated in garlic sweet soy sauce, the satay at Hardena has been on the menu since its inception. The beloved, late Ena Widjojo would offer the dish at the many bazaars and street fairs before she opened the South Philly restaurant. It was a number one seller back then, and remains as such to this day at the restaurant, which is now run by her daughters. Folks can order chicken, lamb, or tempeh tofu satay topped with their housemade peanut sauce — a recipe that was passed down through generations of the Widjojo family. The satay is just one menu item that demonstrates how Hardena has paved the way for Philly’s recent boom of Indonesian restaurants serving both traditional and fusion items on their menus. — H.Q.
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Limonana at Bishos
LimonanaClay Hickson / For The Inquirer
Nothing beats the electric green slush in a cup from Bishos. It’s been on the menu since Zohra Saibi and Bishara Kuttab opened their Palestinian cafe in 2017. Nana in Arabic translates to mint — so the slushie is made from lemon and mint leaves crushed with a housemade simple syrup and slushed together in a machine. It’s a popular drink throughout the Middle East, and at Bishos, it takes the form of a slushie to bring forth the full force of this mixed drink. The husband-and-wife duo added a new flavor last year — strawberry — alongside the original. Whether you’re sipping on the original or the new one, the drink is the perfect companion for perusing the neighboring marketplace filled with Arab spices, nuts, candies, oils, and more. — H.Q.
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Pernil at Freddy & Tony’s
The pernil with crackling skin.Tom Gralish / Staff Photographer
Freddy & Tony’s has been the center of Centro de Oro since Tony Santiago and his wife, Dhamla, opened up shop on Allegheny Avenue in 1980, serving up platters of piping hot pernil alongside thinly cut tostones and piles of sweet maduros. (The Freddy in the name comes from Tony’s onetime best friend). “We do it old school,” said manager Rob Santiago. F&T’s goes through about 700 pounds of roast pork shoulder a week, he estimated. It’s slow-roasted for 10 hours at a time and seasoned with homemade adobo, its aroma and the sizzle of crackling skin circulating through the dining room to create a slice of Puerto Rico right in North Philly. Philly’s Puerto Rican population grew to become the second largest stateside in the 46 years after F&T’s opened, bringing with it chefs like Bolo’s Yun Fuentes, who have translated the island’s staples into fine dining recipes that sing with local ingredients. But for out-of-towners, there’s simply no place like Freddy & Tony’s: When former Vice President Kamala Harris hosted a roundtable at the restaurant before the 2024 election, they sent her on her way with a plate of pernil and arroz con gandules that she praised in an email sent to staff. Still, said Santiago, pleasing the hometown crowd matters more. “It means a lot to the community,” he said, “to have a place where you can get a taste of what an abuela used to cook.” — B.F.
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Pepper Pot
Chef Ashbell McElveen presents Pepper Pot soup at Jansen.Monica Herndon / Staff Photographer
One of Philadelphia’s most essential dishes, pepper pot, has become nearly extinct in 2026. But it was synonymous with the city in the 18th and 19th centuries, a hearty stew of vegetables and mixed meats, frequently including tripe, glowing with spice from the cauldrons of female street vendors from the West Indies immortalized in engravings chanting “Pepperee-pot! All hot!" Pepper pot shares Afro-Caribbean roots with New Orleans gumbo and was a reflection of colonial Philadelphia as a haven for free Black communities and the tropical foodstuffs that arrived in the port — allspice, habaneros, sea turtles, and pumpkins — on trade ships from the Caribbean. The stunning diversity of recipes, says historian William Woys Weaver in his book, Pepperpot City, is emblematic of Philadelphia’s status as a focal point of the New World melting pot, where the confluence of Black, white, and Creole foodways began to define this newly founded country’s culinary identity. By the time Campbell’s Soup discontinued its canned version in 2010, pepper pot had almost completely disappeared. A recent boost in pepper pot revivals by the chefs at Elwood, Honeysuckle, Studio Kitchen, and Friday Saturday Sunday, however, reassures this Philadelphia birthright is not dead yet. — C.L.
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Herr’s Potato Chips
Herr’s chips are shown at the factory in August 2022, in Nottingham. While it makes 300 products, Herr's is famous for its potato chips.Jose F. Moreno / Staff Photographer.
Philly’s snack powerhouse is Herr’s Potato Chips. Sure, they aren’t made in Philly, but you’d be hard-pressed to find a deli or sandwich shop that doesn’t have the bags of salty snacks on offer alongside your meal. The first flavor, BBQ, debuted in 1958 and was followed up by other staples like salt and vinegar. The chips are produced at a potato chip plant in Nottingham, Chester County, where softball-sized potatoes are whittled down into paper-thin chips. For 76 years, Herr’s chips have been a signature brand found across the city. — H.Q
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Industry Chirashi Bowl at Royal Sushi and Izakaya
Industry Chirashi BowlClay Hickson / For The Inquirer
Served on a bed of rice in a plastic pint container, Royal Izakaya’s “industry chirashi” bowl has given those longing for a taste of Jesse Ito’s nearly-impossible-to-get-into omakase a tiny sampling. Composed of off-cuts from that omakase, famous for its extremely high-quality fish, the bowl is a mere $20 and available for delivery on DoorDash (now you know my secret to obtain it). The exact lineup of items and fish changes, of course, but expect odd-shaped pieces of tamago and a symphony of wonderful misfits. — K.A.
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Saad’s Chicken Maroosh Way
The Chicken Shish Tawook Maroosh Way.Monica Herndon / Staff Photographer
The best sandwich in Philly might just be Saad’s chicken maroosh way. It’s unanimous among neighborhood residents, college students, the local Muslim community, and everyone in between that a visit to the West Philly mainstay requires an order of the chicken shish tawook, better known simply as the chicken maroosh. The icon comes together with juicy pieces of grilled chicken, tomato slices, sautéed onions, and snappy pickles packed into a long hoagie roll — the namesake “maroosh way” — then generously drizzled with creamy garlic sauce. — H.Q
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Bun Bo Hue at Cafe Nhan
The Bun Bo Hue Dac Biet at Cafe Nhan.Monica Herndon / Staff Photographer
This tiny cafe in deep South Philly makes excellent versions of a great many Vietnamese dishes, from banh mi to fried chicken wings to pho, but you, along with most of Philadelphia’s service industry workers, are here for the bun bo hue. Owner Nhan Vo’s bun bo hue is like no other version of the noodle soup in the city. It’s richer, spicier, deeper, perhaps more lemongrass-inflected. Spiked with shrimp paste and fish sauce, it’s got irresistible funk. The rice noodles are bouncy, soaking up the juices of intermingled cubes of pork blood, pigs’ feet, beef brisket, and steamed pork roll. Crowned with slices of raw white onion and fresh scallion, it will warm you from deep within your bones. — K.A.
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Pomegranate lamb shoulder at Zahav
The lamb shoulder with Persian wedding rice (rear) at Zahav.Tim Tai / Staff Photographer
Few dishes land with the wow factor of the lamb shoulder at Zahav, a massive hunk of bone-in flesh so tender it practically melts when you reach for it with tongs. But the wave-like complexity of its flavors — the deep wood smoke, the sweet-and-sour gloss of chickpeas in pomegranate molasses, the earthy depth of lamb stock — renders it magnetic. It also reflects why chef Michael Solomonov’s modern Israeli cooking has become a national draw. The starring ingredients show off the international collage of flavors that contribute to Israeli cooking, including the Persian influence of crispy turmeric rice. But the dish was born of Solomonov’s formative experiences as an American chef, wood-roasting baby goats during his early days at Vetri, followed by an eye-opening encounter with a bo ssam pork shoulder at Ssam Bar in New York. The notion of such a messy large-format centerpiece was novel in 2008 when Zahav opened. But, accompanied by a parade of seasonal mezze, silky hummus, and fresh-baked laffa bread, it unlocked the whole concept of Zahav’s multi-course “mesibah” sharing experience and marked a major shift in Philadelphia restaurants away from fussy fine-dining to something far more rustic — and also so much fun. — C.L.
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Bread Basket at Parc
The bread basket at Parc is still free but worth so much more.Tim Tai / Staff Photographer
Receiving the bread basket at Parc feels like one has struck gold. In recent months, it has made national headlines by the simple virtue of being free but excellent. It’s piled high with generous slices of house-baked baguette, squishy and crusty sourdough, that now viral cranberry walnut bread, and ramekins of cold, salted butter. The cranberry walnut bread is simultaneously tartly sweet, soft, and textured. It, in itself, contains multitudes. The bread beautifully soaks up the gently sweet, beefy broth of Parc’s excellent onion soup gratinee. Use it to swipe the lingering sauces left by pastas.The bread basket has fed veritable generations of Philly’s impoverished artists. — K.A.
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Snapper soup at Oyster House
Snapper SoupClay Hickson / For The Inquirer
The Mink family’s Oyster House earned the distinction as an “America’s Classic” by the James Beard Foundation this year, in part for its role as a final guardian of the fish house tradition that once defined Philadelphia to the world. Among the most iconic of those specialties is snapper turtle soup. This dish has roots in Philadelphia’s colonial past, when 70-pound live green sea turtles would step off ships carrying all manner of tropical produce and spices from the West Indies. Smaller snapping turtles are the norm for the soup now, but you can still taste the echoes of that Caribbean spice trade — a heady current of allspice and clove — swirling through the mahogany broth the restaurant steeps with whole turtles for nearly four hours. There are some other differences in Oyster House’s current snapper soup, served only during the cold months there, and the style that was once standard across Philly in places like the (now long-gone) Bookbinder restaurants. It’s nowhere near as sludgy as the thick brown soups of yore. But the flavors of tradition shine through even more, as well as the velvety softness of the tender meat, helped along by a generous tableside splash of sherry. — C.L.
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Dumplings at Kalaya
The shaw muang, blue chicken-filled dumplings shaped like flowers.Charles Fox / Staff Photographer
A few things precede Kalaya, starting with its reputation: the staggering number of national accolades bestowed upon the restaurant and its chef, Chutatip “Nok” Suntaranon; the airy elegance of its sophomore space in Fishtown; and the now-iconic photos of their tiny bird-shaped dumplings and floral electric-blue dumplings, dotted with a bright red chili navel and set atop a tiny slice of cucumber. Kanom Jeeb Nok, the bird-shaped dumplings, a nod to their creator’s nickname meaning “bird,” have bellies stuffed with preserved radish and caramelized cod, little eyes made of black sesame seeds, and beaks of Thai chili. Shaw Muang, indigo dumplings tinged with butterfly pea flowers, are just as intricate and lovely, stuffed with chicken. These dumplings may have their ancestral roots in the royal Thai court, but they are now just as emblematic of Philly’s excellent Thai cuisine. — K.A.
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Special combo at Kim’s Restaurant
Korean BBQ at Kim’s Restaurant.Monica Herndon / Staff Photographer, Food Styling by Emilie Fosnocht
There are a number of newer destinations for Korean barbecue, but none hit the spot like Kim’s Restaurant, Philly’s original Korean tabletop grilling extravaganza in Olney. Kim’s, which opened in 1982 in a converted Silk City diner, is one of the last places in the Philly area diners can still experience galbi grilled over live charcoal flames, not the gas-fueled grills that are now the fire marshal-mandated norm. Kim’s Special Combo for two ($101.99) is the best way to experience the difference. A generous platter of chuck flap, pork belly, and marinated short ribs are sizzled to perfection over a blazing screen inset in the table by an attentive server, who will also make sure you’re fully stocked with lettuce leaves, ssamjang sauce, and watercress salad for wrapping the warm meats into crunchy fresh bundles. A dozen banchan of kimchi-spiced cabbage, cucumbers, daikon, and sesame-splashed tofu add to the parade of bold flavors while two hot stone bowls — one a souffle of steamed egg; the other a bubbling doenjang-jigae soybean soup —- assure no one goes hungry. Kim’s also has an impressive selection of sojus and craft brews, including the unfiltered Korean rice beer called makgeolli, to wash it down. — C.L.
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Vietnamese coffee at Caphe Roasters
An iced ca phe sua and a bac xiu at Caphe Roasters.Monica Herndon / Staff Photographer
Caphe Roasters completely changed Philadelphia’s coffee scene in three notable ways. First, its Kensington cafe is perpetually busy with a constantly changing menu of drinks that shake up their small-batch roasted coffee with Southeast Asian flavors like Thai tea, tropical fruits like guava and coconut, and even specialty teas. Second, they roast the coffee for cafes and restaurants’ drinks programs around the city. And third, they paved the way for a renaissance of Asian-inflected cafes. All this aside, their coffee beans are simply delicious. They roast beans from Vietnam specifically for ca phe sua, or traditional Vietnamese coffee, bringing out the beans’ almond-esque, chocolatey notes. They also have dark robusta roasts and a medium roast of beans from Sumatra. — K.A.
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Rutabaga Fondue at Vedge
Rutabaga fondue at Vedge.Tyger Williams / Staff Photographer
For a town associated with meaty sandwiches, Philadelphia has a robust and ever-evolving vegan scene, thanks in part to trailblazing chefs Rich Landau and Kate Jacoby, who opened Vedge in 2011. For the past 15 years, Vedge has been serving show-stopping vegan food with many seasonal tweaks to the menu, but the rutabaga fondue has been a staple throughout. Infused with miso, vegan sour cream, potato, and dry white wine, the fondue has a sweet, nutty profile, as complex as the cheese-based kind. Like all the best vegan food, it doesn’t taste like a substitute for an animal-based product or a compromise, but a dish that’s worthy of its own spotlight. — M.E.
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Original Nick’s Roast Beef
Nick's Roast BeefClay Hickson / For The Inquirer
Few people talk about roast beef in Philadelphia, even if it was always a traditional staple on the steam tables of local Italian-American banquets. It is the roast pork from those events that has lingered and flourished as a more steady presence, while Philly’s beef sandwich energy has been almost entirely diverted into the cheesesteak. But a few tempting relics of that history remain. None are juicier than Old Original Nick’s Roast Beef at 20th and Jackson, a classic South Philly corner tavern opened in 1938 where massive sides of prime-grade beef are still carved to order. Get the “combo overboard on the out,” with long hots, provolone, and extra trimmings from the roast’s outer edge loaded onto a kaiser roll followed by a thorough drenching of juice. Try to devour it before it dissolves in your hands. It’s so profoundly good that it’s enough to make one believe Philly could have been a great roast beef town if it had really wanted to. A revival of excellent new versions made in Nick’s image, including at Meetinghouse and Wine Dive, suggest it might not be too late.
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Carter’s Watermelons
Dov-Bes Carter’s Melons, watermelon stand in West Philadelphia.Alejandro A. Alvarez / Staff Photographer
The best place to buy watermelons during the scorching Philadelphia summer isn’t the local Acme, or even your farmers market. It’s a truck in West Philadelphia, where the Carter family has been selling the choicest, juiciest fruits of the season for 75 years. From April to September, the family sells melons seven days a week, and they offer a variety: orange meat, yellow meat, sangrias, and sugar babies. The family patriarch, Dover V. Carter, a civil rights activist, began the business in 1950, starting in Mantua. They’ve recently expanded to a second spot on 52nd and Pine, and even deliver melons right to your door. — M.E.
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Tibs at Abyssynia
Beef Tibs from Abyssinia.Alejandro A. Alvarez / Staff Photographer
There’s one dish at Abyssinia that makes the restaurant a beloved West Philly staple among the plethora of Ethiopian mainstays — including Amsale, Doro Bet, and Gojjo — in the neighborhood. A plate of aromatic tibs — sautéed, bite-sized meat (beef, lamb, or goat) seasoned with herbs, garlic, and onions — served on a fresh blanket of chewy injera brings loyalists back inside the intimate, casual setting time after time. Nothing stops Tedla Abraham's long-standing neighborhood restaurant and bar from being the neighborhood spot — not even a truck ramming into the restaurant's front entrance. — H.Q.
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Dollar Dogs
The Phillie Phanatic shoots hot dogs into the stands during the spring training game against the New York Yankees at Baycare Ballpark.Monica Herndon / Staff Photographer
We didn’t know how good we had it. Dollar Dogs are Philly’s entry to 27 Club, suffering an untimely death in 2024 when the Phillies top brass suddenly decided that it was rude to throw hotdogs on the field. To that, I say: How else are you supposed to tell the team to play better? And more importantly, how else are we to enjoy a baseball game now? With full-priced food? Gross. Devised at Veterans Stadium in 1997 as a way to get spectators in stands when the Phils weren’t at their best, Dollar Dog night outlived slumps and victories alike to become a time-honored Philly tradition, complaints about long lines and cold wieners be damned. It was practically a rite of passage to test the limits of how many $1 glizzies you could consume in nine innings, and a way for vibes-focused fans like myself to feel like they finally had their own reason to be there, cheering as loudly as the diehards who keep score by hand. BOGO dogs just don’t hit the same. — B.F.
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South Philly Barbacoa
South Philly Barbacoa is pictured in Philadelphia's Italian Market.Tim Tai / Staff Photographer
While the Italian Market may have begun life as an Italian enclave, its demographic has seen seismic shifts over the years, to the great boon of anyone seeking out some of the city’s best Mexican food. Its pinnacle, at least in terms of barbacoa, is South Philly Barbacoa, now housed in Casa Mexico. South Philly Barbacoa has long been deceptively humble, focusing on lamb barbacoa and pancita (a spicy lamb offal sausage). Chef Cristina Martinez is a master and champion not only of impossibly tender, slow-cooked lamb and its rich accompanying consomme, but of corn. South Philly Barbacoa’s masa is made from indigenous corn and pressed into elastic, fragrant tortillas, both at Martinez’s hands, and those at other spectacular Mexican restaurants in Philadelphia, like the conjoined Tequilas and La Jefa. — K.A.
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Spaghetti and Crabs at Palizzi Supper Club
Blue crabs simmer in "crab gravy" as chef Joe Cicala shows how to make spaghetti alla chitarra with crab at his restaurant, Cicala at the Divine Lorraine.Tim Tai / Staff Photographer
An Italian American specialty in Philadelphia and South Jersey, crab gravy is a red sauce imbued with the subtle brininess of whole crabs. You can find it all over the Jersey Shore when crabs are at their peak, usually in the summertime. The version chef-owner Joey Baldino serves at the Palizzi Supper Club, called simply spaghetti and crabs, is an homage to the classic dish: pasta piled high and topped with whole crab shells, as is tradition dictates. It’s one of the restaurant’s most popular dishes, with gravy finished with brandy, anchovies, wine, and clam juice, an irresistible combo of marinara and the heady flavors of the ocean. — M.E.
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Panzarotti
PanzarottiClay Hickson / For The Inquirer
Panzarotti have always felt like the Philly region’s answer to the question: What if pizza were more dangerous and more fun? Fried dough stuffed with sauce and cheese sounds simple enough until you bite into one and realize it is basically a hand grenade of molten filling. Back in Puglia, they have roots as a peasant dish. Around 1960, Pauline Tarantini of Camden began frying dough pockets filled with sauce and mozzarella, first selling them for 25 cents. By 1963, she and her family had opened Pizza King in Camden and trademarked the name “panzarotti.” Cherry Hill-based Tarantini Panzarotti sells these crisp, cheap, and portable snacks to the local pizzeria community, where they’ve become a staple at even hip, new shops like Paffuto. The difference between panzarotti and calzones? Panzarotti are smaller, crescent-shaped, and usually deep-fried, while calzones are generally larger, baked (though sometimes fried), and are often filled with ricotta cheese. – M.K.
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Surfside
Surfside canned cocktails available for purchase at Citizens Bank Park.Elizabeth Robertson / Staff Photographer
It took a homegrown canned cocktail to turn Philadelphia away from being Twisted Tea country. Launched in 2021 by the Kensington distillery Stateside, Surfsides are a crushable can of 100-calorie, 4.5% ABV vodka soda and lemonades that taste crisp enough to feel almost hydrating. The cocktail was a recipe for near-immediate success. Stateside went from selling 200,000 cans in 2022 to 11.1 million in 2025. Forbes deemed it the fastest-growing beer or ready-to-drink boozy beverage, but fame has not made Surfside any less Philly, according to co-owners Matthew Quigley and Clement Pappas. The drink is in part inspired by the half gallon jugs of Wawa iced tea Quigley would mix with vodka growing up, and its marketing consistently pulls from our city’s ethos as a hard-partying sports city. Pappas said he knew Surfside made it when he saw hawkers at Citizens Bank Park selling the sunshine-y cans at Phillies games. Now, Surfsides are as ingrained in our culture as Crabfries, thanks to a 15-year Stateside Live! licensing deal in the sports complex, a new Center City headquarters, and the rows of empty cans that litter our stadiums after seemingly every game. Repping Philly “isn’t charity work,” Pappas said. “This is where we live. And it’s where we want to be.” — B.F.
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Roast duck in Chinatown
Businesses are reflected in a window in front of roasted ducks at Lau Kee in Philadelphia's Chinatown.Tim Tai / Staff Photographer
Not all roast duck in Philly’s Chinatown is roasted equally. In the past two years, we have seen an expansion of duck styles, as newer restaurants introduced different approaches to Peking duck and older ones like M Kee kept making Hong Kong-quality Cantonese roast duck. But what makes roast duck so special to the Philly region is that the majority of the ducks come from right nearby, from the Jurgielewicz farm, a fourth-generation family farm that has been in operation for almost a century. These are ducks that have led happy lives, nurtured and pampered, right up until slaughter and transport to Chinatown. — K.A.
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Peanut Chews
The wrapper of Peanut Chews again has the Goldenberg's name on the front.Courtesy of Just Born Inc.
Gusts of wind frequently waft trash around South Philly and nary a breeze goes by that doesn’t contain wrappers from Goldenberg’s Peanut Chews candy. Despite this being a somewhat vintage candy — they were born in 1917 — consumption rates in Philly are still very high. Peanut Chews are a mystical union of chocolate (either dark or milk), peanuts, and molasses. They’re sort of like Snickers but crunchier, flatter, and less chewy and cloying. Originally a military ration bar for U.S. troops in World War I, the full-size bars were shifted to small pieces, able to be consumed in a few bites, in 1930. Nearly 100 years later, these little candies are still going strong. — K.A.
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Fish hoagie
The fried fish hoagie at Everybody Eats Cafe in Chester.Allie Ippolito / For The Inquirer
A fish hoagie is, technically, chopped fried whiting, melted American cheese, and crunchy vegetables stuffed into a long roll. But it's also the “intersection of the cheesesteak, the hoagie, and the Nation of Islam,” according to writer Max Johnson Dugan, who had his first one at Sister Muhammad’s Kitchen and Bakery in Nicetown. Owner Sister Sharon Muhammad and her late husband, Brother Abdul Rahim Muhammad, ran the institution from 1999 until 2022, where the sandwich reigned supreme. The Muslim fish hoagie, an adaption of the Italian American classic sandwich, is part of a long tradition of Black and Muslim dishes in the city — from salmon cheesesteaks to navy bean pies — that stretches back decades. Sister Muhammad traces the sandwich back to the pita-based “fish in a pocket,” a sandwich that was popularized by Nation of Islam establishments in New York City, later taking on its Philly form with Muslim chefs in Philadelphia innovating the sandwich by adding raisins and rebranding the special sauce as “Muslim sauce,” Dugan explained. While it is no longer available in Nicetown, the legend persists with variations found across the city such as the ones at Saad’s Halal and Jordan Johnson — H.Q.
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Mole Poblano
Mole PoblanoClay Hickson / For The Inquirer
Philadelphia has become all the more flavorful thanks to the arrival of 35,000-plus immigrants from Mexico over the past quarter century, and no dish tells that story — and the emergence of “Puebladelphia” — more vividly than mole poblano. Most of this community has origins in the state of Puebla and, in particular, the tiny village of San Mateo Ozolco, where this intricate pre-Columbian stew of chilies, fruits, nuts, and chocolate is essential. Every family-owned restaurant has its own rendition, but my favorite remains the sublimely balanced version at appropriately named Mole Poblano. One of the original anchors of Calle Nueve, it was launched in 2012 by brothers Pedro and Javier Ríos as a platform for their parents, Ines Sandoval-Pérez and Pedro Ríos-Hernandez. The parents have since returned to San Mateo, but Ines still crafts the base regularly in Puebla and ships it to Ninth Street, where it’s blended with fresh stock and simmers whole chickens until tender, and glazes enchiladas, tamales, and fluffy eggs. Try the sauce at some other favorites, including Tlali in Upper Darby, and South Philly standbys such as El Chingon, Tamalex or San Miguelito, each of which has its own story to tell. — C.L.
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Zitner’s Butter Krak Eggs
They have been making chocolates at Zitner's in Philadelphia for 90 years. These are Butter Krak Eggs in their finished wrapped form.Courtesy of Sharon Gekoski-Kimmel
In Philadelphia, Zitner’s Butter Krak Eggs do not simply show up before Easter; they announce it. Generations have hunted for the familiar boxes, homing in on them as if spring depends on them. Butter Krak is dark chocolate enveloping a fluffy center of buttercream, long-shredded coconut, and toasted coconut. Rich without being heavy, it lands somewhere between a Cadbury egg and a Mounds bar, with the toasted coconut adding an almost caramelized finish. Their temporary absence stings while the century-old Zitner’s sets up its new factory in Montgomery County. But the attachment is bigger than one missed Easter. When Zitner’s returns, Philadelphia will know exactly what to do. — M.K.
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Spinach gnocchi at Vetri Cucina
The spinach ricotta gnocchi at Vetri Cucina.Monica Herndon / Staff Photographer
Marc Vetri was raised on the Italian Market classics of meatballs and eggplant parm. But when he returned to Philadelphia in 1998 to open Vetri, he was determined to showcase dishes that better reflected what he’d eaten and cooked in Northern Italy. His spinach gnocchi, perfected just before opening in the storied townhouse at 1312 Spruce St., still exemplifies that spirit. These airy orbs of puréed greens just barely bound with ricotta — far lighter than the usual potato — are so delicate they melt away like a dream. There are other notable signatures on Vetri’s menu, including boar ragù, baby goat, and his sweet onion crêpe. But none carry the game-changing surprise factor of texture, richness, and intensity of flavor these gnocchi deliver. They are also the ultimate vehicles for the sage-infused brown butter sauce that also immediately set Vetri apart from Philly’s red gravy roots and helped launch Philadelphia’s modern Italian era. You’ll find similar ricotta-based dumplings across town these days referred to as “gnudi,” including at Vetri’s more casual pasta bar, Fiorella. But none surpass the original spinach beauties that launched Vetri’s star as one of the city’s most influential chefs from day one. — C.L.
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Fish House Punch
Fish House PunchClay Hickson / For The Inquirer
Philadelphia’s historic Fish House Punch is patient zero of all the best fruity and boozy mixed drinks — Surfsides, Fishtown Iced Teas, and homemade Jungle Juices included. The historic punch was created in 1732 at the State of the Schuylkill, a secretive members-only club for the Quaker elite in what’s now Bensalem’s Andalusia neighborhood. No one quite knows the original recipe, but historians say it boils down to something like this: sugar, lemon peels and juice, Jamaican rum, cognac, boiling water or black tea, and a splash of brandy mixed together in a big punch bowl over ice with a garnish of grated nutmeg. The citrusy concoction was reportedly so good it once caused George Washington to go on a three-day bender. “He who sips for the first time imagines that he has been made immortal by the ambrosia of the gods,” the New York Times wrote in 1896. You can still get modern adaptations of Fish House Punch in Philly today, like during happy hour at historical cocktail bar 1 Tippling Place or as an off-menu drink at Oyster House, a Philly icon in its own right. — B.F.
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Crabfries
"Famous Crabfries" with cheese sauce from Chickie's & Pete's in Philadelphia.Sara Griesemer
Pete Ciarrocchi certainly was not the first person to sprinkle crab seasoning over an order of crinkle-cut fries, as he started doing in 1982 at his parents’ corner bar in Tacony. But he was the first to trademark “Crabfries,” and woe betide the restaurateurs who crib that name for their menu. Crabfries are less about crab seasoning than about attitude. People eat the salty snack from Chickie’s & Pete’s locations all over — stadiums, concerts, the airport, casinos, down the Shore — swiping them through little plastic cups of molten white cheese. Crabfries may not be heritage food in the old, Philly immigrant-neighborhood sense, but they are one of those rare dishes that instantly scream “Philly.” Mention them anywhere in the region and people know exactly what you mean, what they taste like, and where they first fell for them. — Michael Klein
19
Irish Potato Candy
Shane Confectionery's Irish Potatoes, 18 in a box. A sweet, coconut cream-filled candy rolled in cinnamon that resembles a potato.Courtesy of Shane Confectionery
Irish Potatoes, in the Philadelphia context, are neither Irish nor made of potato, both surprising facts to those unfamiliar with the seasonal regional candy. Rather, around St. Patrick’s Day every year, boxes of these truffle-like confections — made of coconut, sugar, and cream or cream cheese, then rolled in cinnamon to resemble a russet potato — start popping up in Philly-area grocery and convenience stores. Their history is murky. Irish potatoes started appearing in Philadelphia in the mid-1800s or early 1900s, alongside waves of Irish immigration to the area. Whatever their roots and rough aesthetics, they’re delicious — and a uniquely Philadelphian treat. — M.E.
18
Broccoli Rabe
The Arista features roasted suckling pig, broccoli rabe, provolone, and long hots at Paesano’s Philly Style.Monica Herndon / Staff Photographer
It’s bitter. It’s brash. But it’s also hard not to love once you get to know it. Could there be a vegetable more Philadelphian than broccoli rabe? “It’s an acquired taste, for sure, but especially if you’re Italian,” says chef Joey Baldino of Palizzi Social Club and Bomb Bomb Bar & Grille, who grew up eating broccoli rabe sandwiches at his grandfather’s tavern. Baldino’s dad used to forage wild versions of rabe in FDR Park in the 1950s and sautee them in olive oil and garlic. (To blanch or not is the subject of endless debates.) An estimated 80% of the national crop is now grown in California for the Andy Boy brand by D’Arrigo Bros., whose 1940s patent renamed its “rapini” seeds as “broccoli rabe.” More than half of D’Arrigo’s crop is shipped to the Mid-Atlantic and its large concentration of families with Italian roots. But one can argue our sandwich culture takes broccoli rabe fervor to unparalleled heights. Broccoli rabe is part of the Holy Trinity of Philly sandwich toppings, along with long hots and provolone, and brings the perfect peppery note to counterbalance a roast pork, cheesesteak, or chicken cutlet. And as Baldino says, “the more bitter the better.” — C.L.
17
Pho at Pho 75
The pho with steak, flank, fatty brisket, tendon, and tripe.Tim Tai / Staff Photographer
Everyone comes to Pho 75. Its customers are a cross-section of Philadelphia, coming for its robust, aromatic, beefy pho. It’s a favorite of local chefs, families looking for a quick and affordable meal, and soup enthusiasts of all stripes. The broth strikes a perfect balance of herbaceous and meaty, salty and sweet. Unlike other pho joints in the city, at Pho 75 there are no distractions. No appetizers, no banh mi, no rolls, just steaming hot pho. The beef is exceptionally tender, the tripe is bouncy and clean, and the piles of basil and bean sprouts are always fresh. Dive in and focus on this pho, and tailor it to your liking, whether you’re a meatball person, a simple pho tai person, or you want everything (order number 1). Sauce your always-perfectly portioned bowl to your tastes and remember to bring cash. — K.A.
16
Meatballs at Villa di Roma
Spaghetti with meatballs from Villa di Roma.Caean Couto / For The Inquirer
In a city packed with Italian restaurants, Villa di Roma remains a red-gravy favorite for a reason. The Italian Market spot’s atmosphere is casual, the helpings ample, and the wine list an afterthought. Any local will have a favorite order, but the star of Villa di Roma’s culinary offerings is, without a doubt, the meatballs. They’re all-beef (sourced from Italian Market neighbor Esposito’s), tender, flavorful, about the size of a billiard ball, and served in the house’s signature gravy. I’ve ordered just meatballs, salad, and tiramisu at the bar, and it makes for a perfect solo dinner. You can even grab some to go, if you’re so inclined. —M.E.
15
Draft Latte from La Colombe
Draft latte at La Colombe in Fishtown.Michael Klein / Staff
La Colombe’s Draft Latte is a modern Philadelphia success story with a pull tab. It took frothy, stylish cold coffee — once the exclusive province of the cafe counter — and made it portable, branded, and endlessly copied. Todd Carmichael, who cofounded La Colombe near Rittenhouse Square in 1994, developed a draft system for the cafes in 2015 to end those “watered-down” iced lattes once and for all. He infused cold-pressed espresso and milk with nitrous oxide in a keg, mimicking the airy texture of freshly whipped milk on cold brew. A year later, he introduced the drinks in special cans and the drinks went national. In late 2023, he and partner J.P. Iberti sold La Colombe to Chobani for $900 million. The can speaks to today’s food economy: design-conscious, quality-minded, and smart enough to travel. In a canon crowded with sandwiches, snacks, and bakery loyalties, draft latte earns its place by proving Philadelphia can produce contemporary icons, too. — M.K.
14
Stromboli
A meatball stromboli at Anomalia Pizza in Fort Washington.Tyger Williams / Staff Photographer
Stromboli is the Philadelphia region’s great pizzeria workhorse: less glamorous than pizza and less argued over than the hoagie, but every bit as useful. It’s not to be confused with a calzone or panzarotti, another Italian delicacy perfected in the Philadelphia area. The stromboli goes back to 1950 when Nazzereno “Nat” Romano of Romano’s Italian Restaurant & Pizzeria in Essington rolled dough around ham, salami, cheese, and peppers — no tomato sauce within — and baked it. His future son-in-law named the turnover for the hot Ingrid Bergman movie that was shocking audiences at the time. The stromboli stuck because it solved a problem: cheap, filling food that traveled well, reheated easily, and fed a crowd. Other shops have picked it up over the years, but Romano’s still gets the glory, especially after winning Herr’s Flavored by Philly potato chip contest in 2024. The stromboli is unmistakably Delco — sturdy, shareable, and built to last. — M.K.
13
Scrapple
Two slices of fresh scrapple made from local ingredients by Primal Supply Meats.Courtesy of Primal Supply Meats
Pork scrapple is the meat equivalent of “No one likes us, we don’t care.” Sure, you can get it all over the state, but Philly is one of this meat medley’s biggest champions. It’s a particularly popular breakfast option. To make it, pork byproducts are blended with cornmeal into a creamy inner texture and like other mystery meats (say, SPAM), they come out really delicious when cooked properly — sliced and then griddled until crispy. This humble product even fascinates restaurant chefs, like Enswell’s Andrew Farley, who makes a stunningly delicious mushroom scrapple from local mushrooms that taste confusingly exactly like really good pork-based scrapple. — K.A.
12
Butterscotch Krimpet
Butterscotch KrimpetClay Hickson / For The Inquirer
It’s a Krimpet, not a crumpet, and if you didn’t know that, you are not a Philadelphian. Every city has its beloved snack cake. Philadelphia’s signature comes from hometown hero Tastykake, which unveiled them in 1927. A Krimpet is a soft sponge cake with crimped sides. They’re baked in long strips, topped with thick icing, and wrapped in plastic (it used to be waxed paper), engineered for lunchboxes, corner stores, school cafeterias, and late-night kitchen raids. The butterscotch version is the bestseller, though jelly-filled is a strong runner-up. Tastykake also deserves flowers for its Peanut Butter Kandy Kakes — a similar sponge cake, layered with peanut butter, cut into discs, and covered in chocolate.— M.K.
11
Wawa Shorti
Michael Alfton of Philadelphia has been attending Hoagie Day for the past 10 years. The Wawa Welcome America Hoagie Day public distribution of 6” hoagie is an important date in Philadelphia’s calendar.Alejandro A. Alvarez / Staff Photographer
Is the 6-inch Wawa Shorti the best hoagie you’ll ever have? No. But it’s the one you’ll probably have most often: after a night out, before your kid’s soccer game, at the beach, or on road trips. Wawa is likely the biggest domestic exporter of Philadelphia culture, no matter how hard the Delaware County-based convenience store chain wants to distance itself from the city, between closing stores and letting employees in other regions call the sandwich — ugh — a “sub.” The chain has 1,200 stores across 13 states and Washington, D.C., but the Shorti launched in Philadelphia with a literal party. The sandwich was introduced in 1992, the same year Wawa started Hoagie Day by handing out free Shortis before the Fourth of July (former Mayor Ed Rendell even declared it a citywide holiday). Sure, some argue the quality of the sandwiches has gotten worse over time but a good Shorti is a Goldilocks: not too big, not too small, and just right when stuffed with all the Italian hoagie fixings. Even at its most mid, the Shorti has inspired songs and powered Phillies playoff runs. Schwarberfest makes any Wawa hoagie taste a little better. — B.F.
Top 10
10
Papaya salad at FDR Park’s Southeast Asian market
Papaya SaladClay Hickson / For The Inquirer
Pok! Pok! Pok! Do you hear the thump pulsing through the aisles of the Southeast Asian Market in FDR Park? That’s the sound of wooden pestles pounding shredded papaya salads into zesty submission with fish sauce, peppers, eggplants, and salted crabs. “How many chiles? How sour do you want it?” a vendor asks, customizing the heat, spice, and tang for each customer as a long line waits patiently. Few dishes are as emblematic of the diversity and bold flavors that fuel the SEA Market as papaya salad, known as bok lahong in Khmer, or som tum in Thai. That’s in part because this cold salad is prepared to order, but also because it is shared by most of the cultures represented here, albeit with a different balance of seasonings depending on whether it’s ordered in the Cambodian, Lao, Thai, or Vietnamese style. Heat levels can escalate swiftly, so first-timers can request some dried chilies on the side to modify their own spice — then head directly to a nearby stand for a quenching cup of fresh-squeezed cane juice. — C.L.
9
Cannoli
Cannoli at Nonna & Pop's, a dessert shop across from Termini Bros Bakery.Jessica Griffin / Staff Photographer
Cannoli are more than a pastry. They are one of Philadelphia’s edible heirlooms, embodying everything you want from an old-line bakery: consistency, craftsmanship, and the reassuring sense that some things do not need updating. To get to the center of this Sicilian-rooted treat, head to South Philly, where bakeries still pipe the bubbly, crispy shells to order with ricotta filling. Rivalries are fierce. Some swear by Isgro, where they’re still made on Mario Isgro’s original Carrara marble table. To others, Termini Bros.’ sweeter version is the standard. Others crave Rim Cafe’s maximalist versions dipped in pistachios, mini chocolate chips, or both, and still others head to Varallo Bros., which offers a variety including one in which the ricotta is blended with whipped cream and herbaceous Strega liqueur, and then piped into a chocolate-dipped shell. The only wrong answer is calling them all the same. – M.K.
8
Soft Pretzels
Pretzels from Miller’s Twist.Monica Herndon / Staff Photographer, food styling by Emilie Fosnocht
Soft pretzels’ roots stretch back to German-speaking Europeans, who brought the tradition to Pennsylvania in the 1700s. But Philadelphia turned the pretzel into something different. They became an urban working-class staple — a cheap, filling snack you buy in multiples from a street cart, a Wawa, or some guy standing near traffic. Unlike the puffier, butter-drenched belly bombs from Auntie Anne’s, the Philly pretzel evolved into flatter, denser, figure-8 loops with a firmer texture and more salt. It just needs mustard, preferably yellow, and maybe a napkin if you’re feeling fancy. A good one has some pull to it. A bad one is still useful, which is more than you can say for most snacks. It can be breakfast, lunch, after-school food, office bait, or something to eat in the car while pretending you’re not getting salt all over yourself. It’s not elegant. It’s not precious. It’s ours. – M.K.
7
The City Wide
The City WideClay Hickson / For The Inquirer
Sure, the City Wide is just a shot of liquor and a beer, but it’s the most efficient and cost-effective option to catch a buzz at just about any bar in Philly. The humble one-two punch’s origins trace back to the South Street dive Bob & Barbara’s, which has been serving a shot of Jim Beam and a PBR as a package deal since at least the mid-1990s. There, the duo is affectionately called the “Special” and prices have climbed from $3 to $5 over time. But the City Wide is called the City Wide for a reason: It’s ubiquitous. The pairing is also customizable, and a way to immediately sum up a bar’s vibe. At the newly 25+ Dirty Frank’s, you can order it with a can of Hamm’s. At heavy metal bar Doom, it’s an $8 Budweiser and a shot of tequila. And at fancier joints like Fishtown’s R&D and Little Walter’s, the combos are a $15 Guiness with a shot of small-batch Teeling Whiskey and a $16 can of Polish źubr lager with a shot of żubrówka rye vodka, respectively. The City Wide is also Philly’s version of the hemline index for the economy: When times are good, the combo hovers around $5 on average. When times are bad, it creeps up. Right now, the special averages just under $7. — B.F
6
Long Hots
Long HotClay Hickson / For The Inquirer
The long hot pepper is the signature spice of the Phila-talian pantry. These slender, finger-like chilies are most commonly grown from a variety of cayenne and are rarely fermented, unlike equally ubiquitous pickled cherry peppers. The long hot’s appeal comes from the distinctive character of the fresh pepper itself, whose vegetal green notes turn earthy once roasted in olive oil. Adding one is the Philly equivalent of hitting the flavor volume boost button, dialing up a fiery liftoff for any roast pork, hoagie, or chicken cutlet sandwich, a prickle of heat to pizza toppings or simmering red gravy, or stuffed lengthwise with prosciutto and provolone. It’s always a toss of the dice when you lay a pepper on that roll, because sometimes it brings a whisper of heat, but more often a whipcrack of fire, with an inevitable reverb of uncomfortable penance a few hours later. I nonetheless find them impossible to resist. Now that the long hot has made the leap from its sandwich counter roots to mainstream condiment — as fiery pesto, cream cheese bagel schmear, Jawndiment mayo, and now a potato chip flavor — its impact as a Philly icon only grows. — C.L.
5
Pork Sandwiches
A roast pork sandwich with spinach and cheese.Tyger Williams / Staff Photographer
Philadelphia’s greatest hot sandwich? It isn’t the cheesesteak. It’s a crusty long roll stuffed with juicy roast pork, provolone, and greens. This isn’t a hot take. The pork sandwich came first. Steaming pans of roast pork fragrant with garlic and herbs were mainstays at wedding parties and banquets for the Italian immigrants who settled in South Philadelphia in the late 19th century, and that community adapted whole pig porchetta to a sandwich-friendly staple in delis across town. The advent of the steak sandwich in 1930, and the instant gratification of its short-order sizzle, overtook labor-intensive pork as the Philly street food with the broadest appeal. But the tradition persists as an underdog favorite at iconic destinations such as John’s Roast Pork, the 96-year-old shack that makes my platonic ideal of the classic shaved pork, as well as the wine-braised pulled pork variation at Tommy DiNic’s counter in the Reading Terminal Market. There’s been a surge of compelling new entries of late, at Dolores’ 2Street, a.kitchen, Meetinghouse, and Bomb Bomb Bar & Grill, whose chef Joey Baldino also recently collaborated with Mexican chef Frankie Martinez at Amá on an Italian roast pork and provolone tamale with long hot salsa. Is this century-old classic finally poised for its modern glow-up? It’s long overdue. — C.L.
4
Tomato Pie
Tomato pie from Liberty Kitchen.Monica Herndon / Staff Photographer, food styling by Emilie Fosnocht
Whether the tomato pie is ultra thin and forged in Cacia Bakery’s ancient ovens, airy and focaccia-esque like Brass Monkey Bread’s, or gorgeously almost-gelatinous like Pizzeria Beddia’s, it’s one of Philadelphia’s most defining dishes. Born in the early 1900s in Italian bakeries in South Philly, this square, cheeseless pie has now been served by the slice for over a century by bakeries like Iannelli’s, Sarcone’s, and Tacconelli’s. Its ancestor is the thick and spongy Sicilian sfincione (which unlike most tomato pies, is finished with a hard, dried cheese). Tomato pie is simple: tomato sauce and dough, sometimes with a smattering of dried oregano. But it is constantly being redefined by new school bakers like Downtime Bakery and Machine Shop. It’s a modern classic, like the pies sold retail and wholesale by Liberty Kitchen, with an optional topping of white anchovies. And yet, like pretzels, it’s an old stalwart, there to fill you up at any temperature, soak up the booze, and anchor the potluck. — K.A.
3
Cheesesteaks
Cheesesteaks from Uncle Gus and John’s Roast Pork.Monica Herndon / Staff Photographer, Food Styling by Emilie Fosnocht
The cheesesteak, much like the city in which it was invented, is a working-class sandwich. Its rugged beauty is in its simplicity. Three simple ingredients that coalesce into a hearty, tasty answer to a blue-collar worker’s lunchtime quandary. It’s not expensive, it fits easily between the hands, and has traditionally supplied a lot of protein to roofers, electricians, and mail carriers. Along the way it became a symbol of Philadelphia, just like the broken bell that can’t ring. Over the years, lesser versions have become tourist fodder. But at its best, like offerings from John’s Roast Pork, Angelo’s, or Shay’s, it's an authentic taste of home: a fresh-baked roll worth its salt, tender meat with taste, and cheese that doesn't soak the whole thing into submission. In other words, a long-rolled reminder of life’s redeeming qualities. — Tommy Rowan
2
Water Ice
Customers line up for Italian ice on April 16 at Tranzilli's Real Italian Water Ice.Jose F. Moreno / Staff Photographer
Nearly every culture has its version of ice, water, sugar, and syrup or fruit — Japanese kakigōri, Puerto Rican piragua, and Filipino halo-halo, to name a few. But only water ice captures the beauty of a Philadelphia summer. The treat traces its roots to the waves of Italian immigrants who landed in Philly in the 1900s and the granita recipes they brought with them. Over time, the texture became creamier and more stirrable, with adventurous flavors, from the electric Shirley Temple at D’Emilio’s Old World Ice Treats to the cantaloupe at Siddiq’s Real Fruit Water Ice and the seven-layer birthday cakes at South Jersey’s The Water Ice Factory. While nothing beats a classic cherry or lemon ice in a dixie cup at Italian-American joints like John’s and Pop’s in South Philly, there’s comfort in knowing you can walk along a boardwalk down the Shore or a strip mall anywhere in the U.S and get a sweet taste of home — even if it’s from a Rita’s. At least the Bensalem-based chain still uses the same formulas as it did when it was just a Philly thing. — B.F.
1
Hoagies
Hoagies photographed in the Philadelphia Inquirer studio.Monica Herndon / Staff Photographer, food styling by Emilie Fosnocht
The hoagie is Philadelphia’s most complete food expression: humble but exacting, commonplace but deeply personal, mundane enough to seem simple until you realize everything that’s at stake. Bread matters. Oil matters. The cut of the meat matters. The proportion of lettuce, onion, tomato, and peppers matters. Everyone has a favorite shop, a preferred build, a strong opinion about who gets it right, and even where the name comes from. That is precisely why the hoagie is essential. It is not just a sandwich; it is a shared local language. Philadelphia claims it not because nobody else stuffs deli meat into an Italian roll, but because the region shaped the form, named it, and built a culture around it. The hoagie reflects the city’s Italian American roots, its corner-store economy, and its love of portable food that still deserves care and craft. But it has also become a template: something newer Philadelphians can adapt, reinterpret, and make their own. The fish hoagie, the Vietnamese hoagie — banh mi, by another local name — and countless other variations show how the form keeps moving as the city changes. That makes the hoagie more than a relic of old Philadelphia. It is a marker of the city’s evolving demographics, a sandwich sturdy enough to hold tradition and flexible enough to absorb new flavors. It is the order people miss when they move away. It is the order that proves where you are. It is Philadelphia in two hands. – M.K.
Staff Contributors
Design: Julia Duarte
Development: Julia Duarte, Charmaine Runes
Reporting: Kiki Aranita, Bea Forman, Michael Klein, Craig Laban, Hira Qureshi, and Tommy Rowan
Editing: Margaret Eby and Sam Ruland
Photography: Alejandro A. Alvarez, Jessica Griffin, Monica Herndon, Jose F. Moreno, and Tyger Williams
Photo Editing: Jasmine Goldband
Illustration: Clay Hickson
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🏅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:
La Famiglia: At age 50, the Old City Italian destination is still sharp.
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.
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.
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 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.
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 Aziatischjust 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.
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.
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