Don't miss the smoked pork rillette with Korean BBQ sauce. It’s at the top of the menu and is perhaps the most pointed example of Sabatino’s modern notion of borderless but firmly rooted locality.
By the sweet-potato pâté with grain mustard and toast, proof that smartly handled veggies can hold their own against proteins any day.
Don't miss the beet steak. It’s been Lawler’s signature since he opened, and for good reason. It isn’t often that the lowly beet can be reasonably compared to the finest cuts of beef.
Maturity aside, Kevin Sbraga’s food is still fun. And nowhere is it more fun than at his chef’s counter, where he himself often cooks for six people.
The coursed wine pairings show what happens when an inspired sommelier mind-melds with a master chef.
The easy vibe at Vernick make it one of those rare restaurants that can suit so many things: dinner with food-snob friends, cocktails with a gal pal, a meal with the non-adventurous in-laws.
The slow-cooked suckling pig is cured for 15 hours in salt, sugar and herbs, buried in pig fat, then slow-roasted for another 12. This piggy is worth every minute of the wait.
Don’t miss the best pretzels anywhere, elevated by a beer-cheese sauce that makes them a worthy addition to any last-night-on-Earth fantasy menu.
The regular menu is there for those who want to play it safe. The tasting menus exist to please those looking for something more challenging and to give the kitchen space to flex its muscles.
The seasonal cocktails at Mica are a revelation—not at all what you’d expect from a restaurant that doesn’t have a bar.
An ever-changing list of great brews plus, their brunch can’t be beat. Read more.
Phillies games projected in the beer garden. What more could you want in life? (besides a winning baseball team). Read more.
Always a well curated beer list with special attention to smaller Philadelphia area brewers. Read more.
Finally! Open at 7 a.m. daily, get here by 9 a.m. for the bargain breakfast of 2 eggs, potato latke, grits or home fries, toast and coffee. Read more.
If you're stopping in for breakfast, get a truffled mushroom Benedict with a homemade English muffin. Read more.
Chef Pierre Calmels is peerless when it comes to creating sophisticated versions of Franco-peasant cuisine. BYOB, of course. [Eater 38 Member] Read more.
Expect modern French and American cuisine expertly executed and great service. BYOB! [Eater 38 Member]
The fairly recent chef change brought Joe Cicala to the kitchen, and the menu has gone from excellent to superior in quality. [Eater 38 Member] Read more.
Chef Jason Cichonski's Ela got a lot of early attention for odd flavor profiles that just work. He's as pretty as the food he slings, & the critics love him. Get the scallop noodles. [Eater 38 Member] Read more.
When the owners of Bibou open a swank new restaurant in the Art Alliance building, it's a pretty easy sell. The cuisine is classic French, offering pate en croute, lamb pot au feu, and cassoulet.
Neapolitan pies in a laid-back setting are an easy sell, but the Vetri family didn't stop there: everything here hits, from the bottled cocktails to the soft serve & cookies. [Eater 38 Member] Read more.
Duck in still wearing your pajamas for a cup of Rival Bros. coffee, a red eye danish, and a loaf of bread for later, or bring out-of-towners here for a dinner that will impress. [Eater 38 Member] Read more.
Robert Marzinsky has been turning out great stuff since they opened up six months ago, and the critics have been throwing praise at them left and right. Don't miss it. [Eater 38 Member]
Chef Pitsillides keeps beaks and feet on squab whether you like it or not. His flavors and presentation are bold, and his veggie cooking is just as good as the omnivore stuff. [Eater 38 Member]
Crispy skinned pig and doner kebab are crave-able and we can't get enough of the housemade brats and sausages. [Eater 38 Member] Read more.
Having proven to be one of the most inventive and beautiful restaurants around, Serpico could be just the thing to turn South Street around. [Eater 38 Member]
“This sandwich and canned-beer haven makes the Breeze feel even cooler. And yes, they serve sardines, if you’re into that.” Read more.
