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?”
Pinot noir is known as the “heartbreak grape,” and not just because its wines can be achingly beautiful. It’s probably the hardest of all fine wine grapes to grow, thriving only in very narrow climate conditions that are neither too hot, nor too cool. Not much pinot noir is made in the southern hemisphere, but the most popular examples hail from the tiny South Pacific island nation of New Zealand.
Pinot noir is such an ancient grape variety (its roots trace back well over a thousand years to Burgundy) that it struggles under the demands of modern farming. Where most of the red grapes grown today yield bumper crops of thick-skinned berries that make dark and flavorful wines, pinot noir gives paltry crops of thin-skinned grapes with little natural resistance to rot or pests. They can break easily during harvest.
The wine industry’s recent global expansion has yielded new options for pinot noir devotees, as cool climate regions from around the world rise to meet the pinot noir challenge. Among these, New Zealand has proven itself to be a real contender. Surrounded by frigid ocean currents, drenched in sunshine, and sheltered from rain, regions such as Marlborough and Central Otago on the South Island are able to make charming pinot noirs at very fair prices.
This wine from Marlborough makes a perfect example. A midweight,it’s bracingly fresh in its strawberry and red cherry flavorsand designed to be enjoyed young. Most importantly, it has the subtle thread of earthy aromatics that gives pinot noir its je ne sais quoi thinka savory whiff of wild mushrooms or root vegetables. It’s a perfect partner for poultry, cheeses, and charcuterie.
Oyster Bay Pinot NoirCourtesy of Oyster Bay Wines
Oyster Bay Pinot Noir
Marlborough, New Zealand; 13.5% ABV
PLCB Item #100048815 — $17.99 through July 5 ( regularly $19.99)
Also available at: Canal’s in Mount Ephraim ($15.99; mycanals.com), WineWorks in Marlton ($16.98; wineworksonline.com), and Total Wines in Wilmington and Claymont, Del. ($14.99; totalwine.com).
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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
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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. 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”,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”,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”,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 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”,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”,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) 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“Johnny Cash singing Nine Inch Nails.” That was Fred Mogul’s shorthand for the restaurant he had long wanted to build: familiar but surprising, rooted in tradition, yet willing to scramble expectations.
On Monday, that vision arrived at one of Chestnut Hill’s most prominent corners with the opening of the Blue Warbler at Germantown and Willow Grove Avenues. The all-day operation combines a bakery, café, bar, and restaurant, drawing from Mediterranean, Jewish, Persian, Balkan, and American influences.
The bar at the Blue Warbler during staff training on June 11.Jessica Griffin / Staff Photographer
Although the menu is entirely vegetarian, vegan, and pescatarian, Mogul does not want the restaurant defined by what it lacks. “I don’t want to be ‘that vegetarian place,’” he said. “There’s so much you can do without meat.”
The Blue Warbler arrives as Chestnut Hill’s dining scene shows fresh signs of life, despite last year’s closing of Iron Hill Brewery. Earlier this year, Lovat Square opened as a wine shop and gathering place on Germantown Avenue; it is a few weeks from starting its full dinner menu and opening its patio. New restaurants are planned for the former Campbell’s Place and Petit Matines spaces, while former employees of Fiesta Pizza III are planning to reopen the neighborhood institution that closed in 2024.
Owner Fred Mogul at the Blue Warbler.Jessica Griffin / Staff Photographer
Against that backdrop, the Blue Warbler is arguably the neighborhood’s most ambitious restaurant project in years.
Its day begins at 7 a.m. with house-baked pastries and coffee before expanding into breakfast, lunch, brunch, and dinner. Dishes include a shakshuka-inspired “shakshukaccia” with labneh and house focaccia, a Turkish breakfast plate, and the Full Emilio — named for the building’s developer, Emilio Lorenzon — featuring eggs, a latke, mushroom bacon or Santorini sausage, salad, and bread.
Dinner offerings include bacalao with green yogurt and lemon relish, halloumi-stuffed dates with hazelnuts, grilled branzino, pan-fried lemon tofu, and smoked eggplant schnitzel over a tomato-Thai basil salad.
Mogul envisioned the Blue Warbler as a place where different influences could coexist comfortably through unexpected combinations that somehow feel natural. Playlists jump between genres and decades, as you can see from its Spotify (Jimmy Cliff, the Roots, the Cranberries, Aretha Franklin). Artwork, poetry, and design elements pull from a range of traditions and references.
“The idea is to constantly surprise people,” he said, “and bring together things that are a little removed from what they’re familiar with.”
Ara Nasari at the Blue Warbler.Jessica Griffin / Staff Photographer
That vision required a top-to-bottom renovation of a space that had never before housed a restaurant. Industry veterans repeatedly advised Mogul to take an easier path and retrofit an existing dining room for his first restaurant. His reply: “We fell in love with it,” he said.
The restaurant occupies the century-old Lorenzon Building, which was Foster’s Drugstore for decades. (The gray-beige terrazzo floor is a tipoff.) More recently, it housed the photography gallery of Wendy Concannon. Mogul said landlord Richard Snowden shared his belief that the space could become a neighborhood gathering place.
An out-of-the-way seating area at the Blue Warbler.Michael Klein / Staff
Inside, Ambit Architecture and In House Studio transformed what Mogul described as a stone- and glass-heavy interior into a warmer environment defined by reclaimed oak floors, quarter-sawn oak tabletops, walnut accents, custom millwork, and locally selected artwork. The restaurant seats 71 guests, including 15 at the bar, and includes a patio and a private-event room known as the Perch.
For Mogul, the opening marks an unlikely second act.
A longtime journalist, he worked at newspapers in Kansas and Nebraska before moving to Philadelphia in 1999. He freelanced for WHYY radio and television, contributed to NPR, worked as a stringer for The New York Times and Time magazine, and produced historical documentaries before later joining WNYC in New York, where he covered public health, politics, education, and government.
His 18-year tenure there ended in 2021, after the newsroom’s new manager accused him of using Associated Press copy without attribution, sparking a station-wide uproar and petition drive. Mogul sued the station for defamation and received a settlement whose terms he would not disclose, except to say that the Warbler rose from the ashes of tumult at WNYC.
The idea of opening a restaurant, however, had been percolating for years.
A view from the elevated dining room seating to the bar at the Blue Warbler.Michael Klein / Staff
“I like being a reporter because I like telling people’s stories, schmoozing, having a deadline, and producing something tangible,” Mogul said. “Restaurants felt like another version of that — feeding people, creating a place, making something every day.”
After considering locations in other cities, he settled on Philadelphia. “Opening a restaurant in Brooklyn felt like starting a podcast,” he said. “There are so many, and how do you get heard above the fray?”
Mogul assembled a team of restaurant veterans for the project, which was originally known as AM/FM, a nod to his radio career. After he and his family settled in Chestnut Hill, they were workshopping names of birds to connect with the nearby Wissahickon: “There were two weeks where it was ‘the Purple Finch.’ Then someone said, ‘There’s Spice Finch [restaurant near Rittenhouse Square]. I said, ‘Oh, I think there’s only room for one finch.’” They settled on Blue Warbler. One day, Mogul said, he hopes to see one in the wild.
Executive chef Daniel Berret most recently worked at the Study at University City and previously helped develop the menu at Chestnut Hill Brewing Co. Chef de cuisine Renee Rowlett’s résumé includes Picnic, Society Hill Hotel, and Eva in Kensington. General manager Andy Boyask has worked at Tria, Parc, Johnny Brenda’s, PYT, and Zahav, while restaurant consultant Arthur Cavaliere, a Starr Restaurants alumnus who operated In Riva in East Falls for more than a decade, helped shape the project.
The Blue Warbler, in Philadelphia, June 11, 2026.Jessica Griffin / Staff Photographer
Weekdays begin with walk-up breakfast and lunch service, while dinner is initially offered Wednesday through Sunday. Additional nights will be added. Weekend brunch shifts to full table service. Among the dishes Berret is most excited about are smoked Arctic char served over sourdough bagels, salt-cod fritters, house-made pastries, and a mushroom-focused dinner dish.
The bar program includes a balanced draft and canned-beer list with an emphasis on local breweries, including a dedicated line for nearby Attic Brewing. The wine list was built around the restaurant’s vegetable- and seafood-focused menu, leaning toward acid-forward bottles, lighter reds, island wines, rosés, orange wines, and whites. Cocktails are intended to be approachable rather than fussy, with riffs on classics such as a Mai Tai made with fresh orgeat and a frothy Clover Club. The restaurant also plans to build out its nonalcoholic offerings.
The Blue Warbler, 8001 Germantown Ave. Opening hours: 7 a.m. to 3 p.m. Monday and Tuesday, 7 a.m. to 9 p.m. Wednesday and Thursday, 7 a.m. to 10 p.m. Friday, 9 a.m. to 10 p.m. Saturday, and 9 a.m. to 9 p.m. Sunday.
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.”
At a grand-reopening celebration at Stateside Live!, Stateside Vodka president Matt Quigley’s wife, Megan, grabbed his arm and beckoned to the crowd around them in disbelief.
“It was just such a prideful moment of like … we’re here to stay,” Quigley said.
Just a couple years earlier, fellow cofounder and CEO Clement “Clem” Pappas looked around Citizens Bank Park to see as many Surfsides as Miller Lites in the hands of Phillies fans: “Holy s —, this is happening,” Pappas recalled thinking at the time.
At their massive new Center City headquarters last week, Pappas and Quigley said Surfside’s astronomical rise still feels surreal.
In 2015, the area natives founded Stateside Vodka in a distillery near Kensington with their brothers, Zach Pappas and Bryan Quigley. The company started selling canned vodka sodas in 2021. But they launched into a different stratosphere when they debuted their spiked teas and lemonades in 2022.
Stateside Vodka’s taproom near Kensington is pictured in 2017, when it was called Federal Distilling. TOM GRALISH / Staff Photographer
Branded as lower-calorie, better-for-you booze, the Surfside cans took off. The cofounders said they sold 200,000 cases in the first year, then 1.3 million in 2023, nearly 5 million in 2024, and a whopping 11.1 million cases last year.
The “slammable” 4.5% ABV cans, as Matt Quigley describes them, are particularly popular in the summertime, a three-month period that accounts for about half the beverage company’s retail sales.
So far this year, Stateside is on track for 70% growth in overall sales, and a 65% growth in Surfside sales, according to the company. That comes after a record year in which the company recorded 111% overall sales growth.
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As a private company, Stateside does not have to publicly disclose earnings, and executives declined to share specific sales figures.
While Surfside has accounted for about 90% of sales in the past year, the top executives are bullish on their latest invention, a sports-drink-inspired canned cocktail called Super Lyte. They said the new beverage had sold nearly 400,000 cases in three months, meaning it could outpace Surfside’s early growth.
“The initial response is way beyond our expectation,” Clem Pappas said. “It feels like another hit.”
The company has achieved this success without the backing of an alcohol giant like Anheuser-Busch InBev or Molson Coors, which together manufactures hundreds of brands.
Quigley, 42, and Pappas, 52, said they’ve been approached by nearly every big beverage company, but they have no interest in selling anytime soon.
“As long as you’re still having fun, I see no reason to hang up the metaphorical cleats,” Quigley said.
“I don’t want to sit on the bench. I want to be in the game,” Pappas said. “We still think it’s early days.”
Stateside keeps Philly at its heart amid national growth
A wall at Stateside Vodka’s new Center City headquarters shows a handful of Surfside’s 170 partnerships.Alejandro A. Alvarez / Staff Photographer
In Stateside’s earliest days, Quigley recalled confiding in Pappas about a pipe dream: “If we ever get super successful, I want a sick office in a high-rise in Center City.”
More than a decade later, they have moved from a temporary office in Feasterville-Trevose, Bucks County, to a chic new headquarters at 11th and Ludlow Streets in Market East.
The company plans to stay put for at least 10 years, the cofounders said. For now, about 80 employees work there four days a week with room to grow.
On a recent day, the office was humming during a new-hire orientation. While everyday operations include the same mundane tasks required of any business, the top bosses pride themselves on keeping the vibes light. “We’re not selling, like, car insurance,” Quigley said.
The bright industrial-style space occupies 34,200 square feet across two floors. It is centered around a long bar with a backlit Stateside marquee, a replica of the one at the tasting room. Nearby, there’s an open lounge with couches, underneath a miniature Jumbotron. Ads for Surfside, Super Lyte, and Stateside rotate on the screens.
Office happy hours are a given.
“That’s part of the special sauce,” Pappas said. “We’re in the drinks business.”
Philadelphia has always been at the heart of the company. It’s where they landed their first partnership with the Phillies, which fueled Surfside’s rise. At Citizens Bank Park, the cans have been the top-selling spirit since 2023, according to Stateside executives, citing figures from concessions provider Aramark.
Across the city, the cofounders still run the 7,500-square-foot Kensington-area tasting room and distillery, the latter of which they hope to turn into an event venue.
The distillery has been outgrowing its space for a while. But the need intensified in the past year as the vodka’s retail sales increased 120%.
They attribute the boost in part to greater name recognition thanks to Stateside Live! They said they hope to move vodka production to a larger facility somewhere in the Northeast.
Sales of the original Stateside Vodka, displayed at the company’s office bar, have grown 120% year over year.Alejandro A. Alvarez / Staff Photographer
The cofounders have also stayed local: Quigley, a Fort Washington native, lives in Kensington, and Pappas, originally of Vineland, is in Haddonfield.
Stateside’s reach, meanwhile, has expanded far beyond the region. The company employs about 340 nationwide, up from around 30 in 2022, executives said, and they sell in all 50 states through a network of more than 200 distributors.
Across the country, Surfside has racked up 170 partnerships, including with MLB teams, music festivals, and colleges. Super Lyte has already acquired more than a dozen partnerships, too, including at Penn State, where they said it will be sold at Beaver Stadium this fall.
A hawker carries drinks, including Surfsides, around the concourse at Citizens Bank Park in 2024. The brand now has 170 partnerships at venues nationwide.Elizabeth Robertson / Staff Photographer
In many ways, the cofounders said, they’re trying to replicate the strategy that proved successful with Surfside at Citizens Bank Park: Connect with consumers somewhere where it feels only natural to grab a refreshing, familiar-tasting beverage.
“You’re at a hot baseball game,” Pappas said. “You got a hot dog. You got a soft pretzel. You got an iced tea” — or, rather, a Surfside.
Compared to seeing a new canned cocktail at a beer distributor, he added, “It’s more of an authentic, emotional connection.”
A beverage hawker sells Surfside cans during a Phillies game at Citizens Bank Park in 2024. Surfside has been the stadium’s top-selling spirit since 2023.Elizabeth Robertson / Staff Photographer
Surfside succeeds with familiar tastes
When customers first sip a Surfside or Super Lyte, the taste is likely familiar, perhaps even comforting. It’s similar to iced tea, lemonade, tea cooler, or Gatorade, drinks that for many have been staples since childhood.
That’s intentional, Pappas and Quigley said, and is one of the reasons they think their products have become so popular.
“If you remember your first beer, it was like, ‘Oh God, who wants that?’ It’s bitter. It’s foreign,” Pappas said. “It’s an acquired taste.”
But when it comes to these canned cocktails, “these are not acquired tastes,” he added. “They’re light. They’re easy.”
Quigley said he got the idea for Super Lyte after years of mixing vodka into Gatorade and throwing the bottles into beach bags on summer vacations. He recalled thinking: “I can’t be the only person in America that’s been doing that for a long time.”
The initial uptake of Super Lyte confirmed that, he said.
Super Lyte launched in March with four flavors: fruit punch, orange, lemon-lime, and blue chill.
Surfside now has 16 variations of iced tea, lemonade, iced tea-lemonade, and green tea. A 12-ounce Surfside contains 100 calories, 2 grams of sugar, and no carbonation, while a 12-oz Super Lyte contains 90 calories, no sugar, and no carbonation.
Stateside Vodka’s new product line, Super Lyte, is displayed at the company’s new Center City headquarters.Alejandro A. Alvarez / Staff Photographer
In the alcohol industry, “we’re meeting what was previously an unmet demand,” he said. It’s “all the convenience and the alcohol level of [a light] beer, where you can drink a few of them and you’re not getting sloshed.”
Even younger consumers — who are least likely to drink alcohol, according to recent surveys — are gravitating toward Stateside products, with high sales in some college towns.
Pappas and Quigley said they don’t see drinking rates declining much farther. Instead, they predict an evolution in the market, with an even greater focus on ready-to-drink cocktails.
Matt Quigley (left), Stateside’s president and cofounder, talks about the company’s products with fellow cofounder and CEO Clement Pappas.Alejandro A. Alvarez / Staff Photographer
So Stateside’s leaders plan to keep crafting new products, they said, which is one of the reasons they have turned down acquisition offers.
“Big, publicly traded multinational companies just aren’t great at innovating,” Pappas said.
Stateside has now established “enough of the back-end capabilities to really compete pretty effectively,” he said, without losing “that entrepreneurial spirit” and the drive “to innovate and disrupt.”
At the moment, he said, they are working on several beverage ideas, none of which are ready for publication.
But it seems unlikely they’ll dabble in nonalcoholic drinks. As Quigley noted, “then it would just be iced tea.”
While the city’s attention may be mostly tuned to the World Cup games, we are also in the midst of another cutthroat period where only a few can be named the best.
Hearts will be broken. Medals will be hoisted in the air. It’s restaurant awards season.
Publications grant restaurants awards, with major ones being Bon Appetit, the New York Times, Food & Wine, and of course, The Inquirer’s own annual list, The 76. But none are quite as prestigious as Michelin stars, the 50 Best’s rankings, and the James Beard Foundation Awards, which were doled out in Chicago on Sunday.
(Philly took home two, including the much-coveted outstanding restaurant, a little like the best picture accolade at the Oscars).
What’s the difference between all these lists? Michelin and 50 Best are internationally renowned awards-granting institutions, whereas the James Beard Foundation is strictly American. North America’s 50 Best Restaurants list is a 2-year-old subsidiary of 50 Best, which judges restaurants from the United States, Canada, and the Caribbean. Michelin only reviews restaurants that fall into the geographic confines of its specific guide.
These awards follow different criteria (though it often seems like the same chefs are being decorated, with little variation in lineups of nominees) and operate independently of one another. Michelin is the most secretive of the three major awards, as its inspectors are anonymous Michelin employees. 50 Best and JBF draw judges from the restaurant and food media industries.
Last month, Kalaya and Friday Saturday Sunday celebrated their placements on the North America 50 Best Restaurants list. These were the hometown restaurant heroes up for national JBF awards: Kalaya for outstanding restaurant, Friday Saturday Sunday’s Lover’s Bar for best bar, and Emmett for best new restaurant. As for chefs, Fiore’s Justine MacNeil was a contender for outstanding pastry chef or baker.
MacNeil had a steep hill to climb — Washington’s Susan Bae of Moon Rabbit took home the prize, and she, like Kalaya’s Chutatip “Nok” Suntaranon, has been a darling of national and international awards. After nine nominations, Philly’s Jesse Ito finally took home the award for best chef, Mid-Atlantic.
You’d be forgiven for experiencing déjà vu from scanning this list and celebrating the recent wins of restaurants from North America’s 50 Best Restaurant, as well as those from Michelin’s inaugural Northeast Cities edition in November. It can feel like the same handful of Philadelphia chefs and restaurants receive the majority of the national attention from food media.
Suntaranon, Chad and Hanna Williams, and Jesse Ito are at every awards ceremony. They each have compelling narratives, making food storytelling incredibly easy.
Suntaranon and Kalaya have been on a tear, topping lists and gaining national recognition. The JBF outstanding restaurant title comes as little surprise. Until Sunday night, Jesse Ito was among the most nominated of chefs without a win in the Foundation’s history. (In comparison, Jose Garces had seven finalist nominations before winning the same award in 2009. Nobu Matsuhisa, whose eponymous restaurant won best new restaurant in 1995, was subsequently nominated for outstanding chef nine times and has not won yet).
Chad and Hanna Williams of Friday Saturday Sunday.Kiki Aranita
Both Suntaranon and Ito are iconoclasts. They’re making world-class Thai and Japanese food in a city that is not known for either (Philly has seen no significant immigration from either Thailand or Japan). They’re an immigrant and the child of immigrants, excelling and winning awards at a time when anti-immigrant policies are upending the restaurant world.
And awards do matter. They can (but not always) bolster business. They bring attention to our city. And they bring other restaurateurs to Philly, weaving them into a food scene that continually becomes more diverse, interesting, and excellent.
In recent years, Philly chefs, especially the ones who have received these awards, have been part of a larger national conversation. These awards, and the communities their ceremonies foster, expand Philadelphia’s culinary borders.
To be sure, the chefs who are garnering these awards — stars, scarves, and medals — are hardly the only ones making excellent food, treating their employees decently, and sourcing ingredients that benefit our food systems. In fact, the latter has little to do with any of these awards, especially given Michelin’s retirement of its green star designation. Benefiting the food system and sourcing sustainably often has little to do with chefs being granted any of the most-coveted awards.
May this be a reminder that awards aren’t everything. But it sure is nice to win.
Disclaimer: Members of The Inquirer Food Team have been part of the James Beard Foundation Awards’ voting body.
Confusion about the potential closing of Brio Italian Grille in Cherry Hill has felt like a nightmare, Grace Ortiz, the restaurant’s general manager, said.
Staff have been inundated with calls inquiring about the closure, which hasn’t been made official by the restaurant, its landlord, or the Brazilian steakhouse interested in the property, causing confusion for some of the employees.
“We’re here. We want to be busy,” Ortiz saidFriday. “Hopefully this blows over.”
Brio has 19 remaining locations nationwide, including the last New Jersey location at Cherry Hill’s Towne Place at Garden State Park. That retail complex, a five-minute drive from the Cherry Hill Mall, features about 20 eateries from the Cheesecake Factory to Kabuki Japanese Cuisine.
The next closest Brio Italian Grille for South Jerseyans is 200 miles away in Farmington, Conn.
42 Freeway, a publication covering development in South Jersey, first reported in May that chain Fogo de Chão Brazilian Steakhouse would replace the restaurant. NJ.com followed suit, attributing the news to project plans filed by Fogo de Chão and the owners of Towne Place to the Cherry Hill Township Zoning Board in April.
Those plans propose a remodeled restaurant with 296 seats. Cosmas Diamantis, the municipal attorney for Cherry Hill Township, said in an email that the required zoning permits for the conversion from Brio Italian Grille to Fogo de Chão were already issued.
One zoning permit, obtained in a records request to Cherry Hill Township, referred to the restaurant property as “the former Brio Italian Grille.” A design development presentation dated November 2025 shows renderings for what the Brazilian restaurant could look like at 901 Haddonfield Rd.
But Ortiz said Brio Italian Grille’s corporate office told her that there are no current plans to close down, and that her restaurant just got its liquor license renewed last week. So what’s going on?
Brio Italian Grille in Cherry Hill is located at Towne Place at Garden State Park.Sarah Nicell
Is Brio Italian Grille actually leaving Cherry Hill?
That depends on whom you ask. Brio Italian Grille did not respond to a request for comment, and a spokesperson for Fogo de Chão declined to discuss the potential project.
In Cherry Hill Township and elsewhere, restaurateurs must apply for zoning permits before any changes in occupancy are set in stone. That means there’s no guarantee that Fogo de Chão actually has a lease in hand for 901 Haddonfield Rd.
It’s common for work to never actually start on projects even when they receive zoning permits, a Cherry Hill Township attorney said. In Fogo de Chão’s case, the zoning permit just means the proposed project is permitted to happen, even if it never does.
Since rumors of Brio Italian Grille’s closure have swirled, Joe Morris, an executive for M&M Realty Partners, which owns the landlord entity that manages the site’s tenants, said he has received an influx of people interested in developing the property.
Morris, said Monday that Fogo de Chão has not signed a lease for a lot at Towne Place, but the chain has inquired about joining the Cherry Hill retail center for the last 12 years.
M&M Realty, a New Jersey-based real estate development company, has kept a close eye on Brio Italian Grille after it declared bankruptcy in August and recently closed its Marlton location. Morris said those problems could mean the chain might not reup its lease at Towne Place, and M&M Realty might have to find other viable tenants. Morris declined to share when that lease will expire, though he said the restaurant has “a semi-limited period of time before important decisions have to be made.”
Still, Morris said he has no idea whether Brio Italian Grille is in conversations with Fogo de Chão about giving up the property. He said Brio Italian Grille is “alive and well,” isn’t behind on payments, and continues to spend money on its business.
“There are certain things I know I can’t say. There are certain things I can speculate,” Morris said. “I can absolutely tell you, if Brio gives their space back, Fogo is 100% a tenant we would be interested in speaking with.”
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).
