A chef’s career rarely follows a straight line, but as I settled into one of the cushy circular nooks at Fleur’s for a memorable meal, it was clear to me that George Sabatino’s story had detoured away from the spotlight for far too long.
Now a chef-partner at this gorgeous new Kensington restaurant, Sabatino was one of the most promising and inventive young chefs in Philadelphia a decade ago, spinning “herbivore” tasting menus, sous-vide shrimp ceviches, and crispy lamb rillettes at Aldine, his chef-owner debut near Rittenhouse Square that earned three bells in 2015.
When that restaurant closed three years later, however, Sabatino embarked on a journeyman’s path that never quite found sustained footing. He dipped back into his previous home in the Safran Turney universe for a spell as culinary director (reopening Lolita, helping with Bud & Marilyn’s at the airport, Good Luck Pizza Co., and Darling Jack’s), tried his hand at farming, worked as a private chef, and then helped stabilize Rosemary in Ridley Park.
The scallop gratin at Fleur’s in Kensington suspends the sweet mollusks in a puree of celery root soubise and nixtamalized corn miso.
But Fleur’s is the first time in eight years Sabatino has been able to cook his own food — a style that’s now matured beyond the molecular gastronomy tricks of his youth. He’s now focused more on using seasonality and fermentation to elaborate on some classic French ideas. A scallop gratin cradled in its shell, for example, appears familiar enough, evoking Fleur’s brasserie theme with an aromatic whiff of truffle butter. But when I cracked its toasty crumb surface, those sweet scallops were enveloped in a silky puree that traveled to unexpectedly earthy depths thanks to a celery root soubise touched with nixtamalized corn miso. This was just the first of many bites that reminded me why I had been looking forward to Sabatino’s comeback for some time.
An impressive larder of canned produce displayed in jars behind the bar adds inspiration across the menu. There’s watermelon vinegar in the mignonette for raw Island Creek and Savage Blonde oysters, a vivid memory of distant summer soon to be replaced with the tart essence of fall pumpkin. A custardy mustard infused with seasonal fruits — preserved peaches at a recent visit — comes layered beneath a perfect terrine of pork and pistachio wrapped in bacon with crunchy beet-pickled vegetables à la Grecques.
Even a platter of briny middleneck clams on the half shell get a boost from a house-fermented hot sauce made from Fresnos and dried ancho chiles; the simple combination of tangy spice and ocean spray elevates this often-undervalued mollusk into a star-worthy role at Fleur’s.
The raw bar’s shucking window sits at the crook of the long bar, which bends to follow the elbow-shaped contour of this historic space that is, in many ways, having a comeback of its own.
The inside dining at Fleur’s in Philadelphia on Friday, Jan. 2, 2026.The outside of Fleur’s in Philadelphia on Friday, Jan. 2, 2026.
You could easily miss the understated green facade of this five-story building on North Front Street, its entrance partially obscured by the rumbling girders of the Market-Frankford El. Even friends of mine who live mere blocks away were unaware that the old Fluehr’s Fine Furniture store — active from the 1880s through the early 2000s, but vacant for 17 years — had been renovated and revived, with plans to transform the L-shaped building into a boutique hotel, restaurant, and roof-deck event space.
Aside from the spelling modification to make the name sound French, it took plenty of vision for Sabatino’s partners, Starr alums Joshua Mann and Graham Gernsheimer, to conjure an upscale brasserie as an anchor for this project. One of the city’s best Puerto Rican restaurants, El Cantinflas Bar and Taco Place, has been a mainstay around the corner. But in 2022, when Mann and Gernsheimer first walked in and fell in love with this quirky space, none of the places that have since marked gentrification’s steady march northward into Kensington — Starbolt, Lost Time Brewing, Rowhome Coffee, American Grammar, Lee’s Dumplings and Stuff — had opened.
The inside dining at Fleur’s in Philadelphia on Friday, Jan. 2, 2026.Renderings of the Fluehr’s Furniture Store building re-envisioned as a boutique hotel.
The restaurant is phase one of the building’s ongoing development. And designer Lisa A. Calabro of cfTETTURA projects did a stellar job reimagining the deceptively large room into an inviting 130-seat space, preserving the mezzanine and art deco pendant lamps from Fluehr’s, then lining the dining room floor with geometric tiles and a chain of plush, semicircular teal banquettes that lend the dining experience an uncommon coziness.
Even more intimate is the “hot tub,” a partially enclosed room for up to eight diners in back. It’s an intriguing nook where conversation is easy and the well-informed, outgoing servers drop details on everything from the smoked beef heart grated over the roasted carrots with puffed amaranth to the pickled-grape prize at the bottom of Fleur’s signature martini (exceptionally aromatic with a French-y touch of Pineau des Charentes). Ultimately, I preferred being part of the date-night energy in the main dining room, even if midweek crowds have been light.
The Fleur’s martini in Philadelphia on Friday, Jan. 2, 2026.
That’s perhaps no surprise, given that the check average of $71 (before tip and tax) hits a splurge level this corner of Kensington hasn’t seen to date. There’s solid value in the daily happy-hour specials, when you can snack on gluten-free frites crisped in beef tallow ($6) or a generous petite plateau from the raw bar ($40) to go with $8 glasses of French wine.
But Fleur’s regular dinner menu may oblige some light price-adjusting until it hits the sweet spot to attract a steady flow of neighborhood regulars. Sabatino’s roasted half chicken, for example, has instantly strutted into the top tier of my favorites, cured with duck fat-koji butter for a few days before it’s roasted to a crisp alongside a tub of impossibly good Duchesse mashed potatoes laced with Gruyère cheese. But at $39, it’s more expensive than similarly excellent chickens at Vernick Food & Drink, Parc, Honeysuckle, and Picnic.
Executive sous chef Ryan Connelly and line cook Emma Lombardozzi at the raw bar at Fleur’s, 2205 N. Front St., on Oct. 25, 2025.
Sabatino’s cooking is generally good enough to merit destination status, with a few exceptions. But in the tradition of ambitious new restaurants becoming pressure tests for the spending limits of a neighborhood in transition, Fleur’s will be an intriguing case to follow.
As it stands, aside from the chicken and a tasty cod in brown-butter meunière garnished with multiple varieties of pickled beans and caper berries, the entrees weren’t necessarily the highlights of my meals. The hanger steak frites, cooked sous-vide then finished to order, lacked the satisfying chew of a good steak properly cooked from raw. The Parisian gnocchi, the menu’s only sub-$30 entree, were a fine vehicle for a delicious ragout of Mycopolitan mushrooms, but the deep-fried plugs of choux pastry dough themselves were dry.
The whitefish tartine is a wonder of textures and subtle flavors.
The most exciting bites here can be found among the more affordable small plates and raw bar offerings. Sabatino’s whitefish tartine is a wonder of textures and subtle flavors — the smoked fish salad layered between a bavarois cloud of fennel-steeped whipped cream beaded with salty trout roe and a toasty slice of duck fat brioche so good that I was stunned to learn it’s also gluten-free. There are tart shells stuffed with creamy uni custard. The dashi-poached shrimp cocktail is butter-tender and full of flavor. The zesty, hot-sauce spiked beef tartare comes decadently mounded over a roasted bone of melty marrow.
Beef tartare is served over roasted bone marrow at Fleur’s in Kensington.
Sabatino’s talent with vegetables is also on full display, with half-moons of deeply caramelized onion tarte Tatin enriched with Gruyère and more of that corn miso (made for Sabatino by Timothy Dearing of the Ule supper club). Roasted rounds of sumac-cured sweet potatoes are encrusted with sunflower seeds drizzled in a sauce gribiche. Grilled caraflex cabbage is served “à l’orange” with pickled green tomatoes, preserved ginger relish, spiced peanuts, and herbs.
The lobster soup with a squash broth at Fleur’s in Philadelphia on Friday, Jan. 2, 2026.
Pumpkin is also transformed into a luxuriously creamy soup with the fermented Japanese rice brew called amazake, poured tableside as an orange velouté over butter-poached lobster and crushed marcona almonds, chiles, and pickled pumpkin.
For dessert, you might go for the cheffy croissant stuffed with foie gras and white chocolate topped with sour cherry marmalade. But that croissant was even better blended with other bread scraps into a holiday bread pudding soaked with a rummy egg-nog crème anglaise garnished with brandied whipped cream.
My favorite finale here, courtesy of sous-chef Zoe Delay, is a regal take on the Mont Blanc, a brown-butter shortbread shell filled with brandied apples and a mountain of piped chestnut crème diplomate frosted with a peak of ginger whipped cream. The pastry first found popularity in France in the late 1800s.
Coincidentally, that’s around the same time the Fluehr’s family was opening its furniture store on North Front Street — just as Kensington was earning its industrial reputation as the “workshop of the world.” How fitting that it should mark the sweet revival of this venerable space. It’s a delicious comeback in every sense of the word.
The Mont Blanc at Fleur’s in Philadelphia on Friday, Jan. 2, 2026.
About 85% of the menu is gluten-free or can be modified, but highlights include gluten-free frites and gluten-free brioche for the whitefish tartine.
Menu highlights: scallop gratin; smoked whitefish tartine; clams on the half-shell with house hot sauce; pork and pistachio terrine; squash velouté with lobster; marrow bone beef tartare; grilled sweet potato; roasted carrots with grated smoked beef heart; roast chicken; cod; Mont Blanc tart.
Drinks: The French theme and focus on seasonality and fermentation extends to the beverages, beginning with cocktails like the house martini kissed with Pineau des Charentes and a pickled grape, or the French 75-ish Esprit de Corps with sage syrup and cognac infused with Lancaster County trifoliate oranges. The wine list is entirely French, focused on lesser-known indie bottles, like a petit salé blend from Château Roquefort. Considerable effort has also been poured into zero-proof options such as the clarified chocolate-beet-ginger punch called Coupe Rouge.
At Fleur’s, partners Graham Gernsheimer (from left), George Sabatino, and Josh Mann in the dining room. The glass lighting fixture is original to the building.
A curious thing is happening behind bars: The bottles of liquors and liqueurs are disappearing, stored somewhere unseen. Instead, the backbar shelves are stacked with vinyl records. And the sound systems are also very, very good.
In the last few years, as the speakeasy trend has waned, listening bars have popped up all over, including in Philly. The perpetually full 48 Record Bar, above Old City standby Sassafras, boasts an “ultra-high-fidelity audiophile vinyl sound system.” Solar Myth, on South Broad Street, might be one of the coolest places to grab a drink — whether you’re looking for coffee or wine — and discover music you might never have otherwise.
Behind the bar at Solar Myth.
Percy, which opened in May, has a listening lounge where you can sip on their house-made wines and spirits in what looks like the set of That ’70s Show. When a DJ isn’t spinning, the staff plays vintage reggae, punk, and calypso records — including ones that co-owner Seth Kligerman’s dad collected in the ’70s and ’80s, ranging from Jimmy Cliff to The Clash.
“The first thing I did when we got our listening room speakers hooked up … I blasted the New York Dolls, my dad’s favorite band,” said Kligerman. (Percy’s speakers — four original Altec Lansing A7 Voice of the Theatre — are also from the ’70s.)
The listening room at Percy on July 31, 2025, in Philadelphia.
Stephen Starr’s LMNO has a listening lounge outfitted with a hi-fi sound system and record collection spanning soul, funk, disco, and Latin genres. “The focus is on immersive room sound rather than headphones — so the music feels shared, not isolated,” said Kayla Hagar, LMNO’s general manager. Programming ranges from DJ-led nights, vinyl-focused sessions, and ambient background listening. Once a week, at LMNO’s “Off the Walls” series, guests are encouraged to browse their vinyl wall and select records to be played. It draws Fishtown’s “younger creative crowd, an art and music-oriented demographic — audiophiles, record-collectors, and music lovers,” said Hagar. “Not necessarily a heavy mainstream dance-club crowd, but more niche, design-forward, scene-aware visitors.”
The listening lounge at Stephen Starr’s LMNO.
In 2024, after Milkcrate Cafe in West Philly and Fishtown called off vinyl nights, it seemed like the budding listening room boom may have been a scratch. But in the year and a half since, the concept has spread all over the country.
Listening rooms are seemingly everywhere — in New York, Chicago, Portland, and beyond. They integrate music into drinking experiences, often weaving in Japanese influences across menus. In L.A., chef Sean Brock, famous for specializing in Southern foodways, opened Darling, a hi-fi bar inspired by Japanese jazz kissas, orcafes where listening to records is central to the experience. In Austin, the Equipment Room serves record-inspired cocktail omakases, blurring the line between DJ and bartender.
At Press Club, a “record bar” in Washington, D.C., I snacked on chicken karaage and sipped an ume- and nori-infused shochu cocktail made by the same staffer who was spinning tracks. Press Club managing partner Will Patton listens to songs repeatedly to look for lyrical themes, and develops drink flavors according to rhythm and beat. (Think funky rum for a funky song, or melancholy music translating to cocktails with long, bitter finishes.) A rotating cocktail omakase menu, featuring multiple drinks paired with bites, is based on albums, most recently by Oasis and Bad Bunny.
Listening bars are starting to proliferate the way speakeasy-style cocktail bars did in the 2010s — popularizing hidden entrances and an Art Deco aesthetic so successfully that the speakeasy concept has been adapted to Italian restaurants and cookie stores.
At the listening bars, thoughtful, elevated beverages still reign, but bars are giving more and more physical space over to vinyl collections. They’re also hosting events throughout the day, often with visiting DJs.
Solar Myth opened in November 2022 in the former Boot & Saddle. The bar features not liquor bottles but a collection of records organized by vibe.
An Eater articlerecently heralded Philly’s listening lounges as the “antidote to the loneliness.” They’re community-oriented in the sense that you commune with others. (Just don’t talk too loud.)
The community-mindedness is palpable at Solar Myth, which opened in November 2022 and serves many purposes. Housed in the former Boot & Saddle, it’s still a live music venue, but it’s also a bottle shop and cafe serving pastries, tomato pie from Cacia’s Bakery, and Rival Brothers’ coffee. They have a staggering amaro list, but you wouldn’t know it by looking at the bar, which features a collection of records — organized by vibe, from chill-out to Willie Nelson, with extensive collections of Ethio-jazz and electronic krautrock. They play the music of many small, avant-garde artists. (They also sometimes employ them:A member from the Philly-based band Knifeplay works at Solar Myth. “I feel so proud playing their record,” said barista Rachel Byrd.)
Part of the record collection at 48 Record Bar.
48 Record Bar’s bar shelves feature a collection of about 300 records. At 35 seats, it’s small, with a living room vibe. Up a winding staircase from Sassafras, the space is draped in dove-gray curtains; sound panels are upholstered in the same fabric. The bar’s host doubles as a DJ, who spun Sade and the Temptations on a recent evening. “We call that the record-butler shift,” said 48 Record Bar creative director Joey Sweeney.
Japanese ingredients are sprinkled all over the cocktail menu: yuzu, kombu, genmaicha, matcha, and of course, Japanese whiskies.
The bar at 48 Record Bar features both bottles and records.
But drinks are only part of the experience, said Sweeney. “All the elements need to sing together.” The bar also hosts tiny-desk-style live music shows, author events, and deep listening events that start at 10 a.m. on some Sundays with coffee from Thank You Thank You.
But mostly the bar’s soundtrack is whatever records are playing. Seven years ago, Sweeney went to London and visited Japanese listening bars there. He and Sassafras owner Donal McCoy opened 48 Record Bar in December 2023.
“We want to honor the tradition of these Japanese listening bars without being mawkish about it, and not doing a cosplay.”
That wouldn’t suit Philadelphia. The night I went in, I could still hold a conversation at the bar over a mock milk punch. Try that in Japan and“they will shush you,” Sweeney said. “We can’t shush you. This is Philly.”
If there is one thing that winemakers are certain of at the dawn of 2026, it’s that demand will continue to grow for lighter wines that contain less alcohol. To date, those who have successfully capitalized on this trend have tended to be cheap, mass-market brands. To appeal to those looking to reduce their alcohol intake, many companies have created “light” brand spinoffs, in which some portion of the wine’s alcohol is removed with tech wizardry.
Removing alcohol, however, alters flavor and compromises the complex balance of tastes, smells, and textures that people expect from a good wine.
As lighter wines grow more popular, a number of smaller and more traditional wineries are exploring alternate methods for making lower-alcohol wines without sacrificing quality. Companies like Ramón Bilbao in Spain are making lighter, brighter, and fresher wines by changing how they grow their grapes instead of how they make their wine.
This limited-edition “Early Harvest” wine is crafted from verdejo grapes picked two weeks earlier than usual in the Rueda region of Spain’s Douro River Valley. Picking grapes earlier results in fruit that contains lower levels of sugar and higher levels of tangy acidity — yielding fresh, vibrant wines that contain a lower percentage of alcohol than the norm.
Ramón Bilbao’s standard Rueda verdejo contains 13% alcohol, a very typical strength for a dry, unoaked white wine. This early-harvested version is 15% lower in alcohol, coming in at only 11% ABV. Both iterations are crisp, dry, citrusy, and herbal, with a flavor profile that would please any fan of sauvignon blanc or grüner veltliner. However, rather than tasting flattened by alcohol-reduction machinery, this early-harvested edition is simply more delicate and perhaps a touch more refined. It is, after all, a superior cuvée from a single estate. Its flavors may be lighter and milder but the wine is nonetheless balanced, complex, and complete in a way that manipulated “light” wines are not.
Ramón Bilbao “Early Harvest” Verdejo
Rueda, Spain; 11% ABV
PLCB Item #100049347 — on sale for $16.99 through Feb. 2 (regularly $19.99)
No alternate retail locations within 50 miles of Philadelphia according to wine-searcher.com.
Rob Lucas Jr. is not exactly sentimental about the 27-inch walrus penis bone that for decades has adorned the bar he inherited from his father.
But on Dec. 29, a patron was captured on video stealing the Donkey’s Place oddity, Lucas said, and it’s not something he takes lightly.
He wants his walrus penis bone back on his bar stat.
“I do have a credit card, but I can’t get the information from my credit card company unless I file a police report and that would mean going down to the police station and spending hours,” he said Wednesday. “We’d rather just get it back.”
The provenance of the bone is unknown to Lucas, third-generation owner, who grew up in the local cheesesteak spot and bar.
His grandfather, Leon “Donkey” Lucas, a heavyweight boxing contender in the 1928 Summer Olympics, opened the bar more than 80 years ago.
Donkey’s got a major boost in 2015 when Anthony Bourdain featured it in an episode of his travel food show Parts Unknown. Bourdain said “the best cheesesteak in the area might well come from New Jersey,” referring to the Donkey’s Place staple served on a seeded Kaiser roll.
Donkey’s ambience has not changed much since Bourdain’s visit. It has the feel of a bar where everyone knows your name, cozy and packed to the gills with random decor, from beer memorabilia, boxing gloves, a megalodon tooth, and of course, the walrus penis bone, also known as a walrus baculum, for the citizen scientists.
Lucas grew up with the megalodon tooth and walrus bone but never learned what they actually were until he took the bar over from his father about a decade ago and endeavored to take stock of what he had on his hands.
Since then, the bone has been a great conversation piece — patrons guess what it is and pose for photos with it — and just another part of the local cheesesteak spot’s charm.
It’s why the waitress working a Dec. 29 shift didn’t think anything of the three men’s interest in the bone. Lucas said they spent a few hours at the bar while the waitress juggled patrons and the grill that’s within sight of where the patrons were sitting.
“They weren’t wasted or anything, but they had some sandwiches, bought some merchandise, and then walked out with the walrus bone,” he said.
But after paying their tab, Lucas said security footage shows one of the men wrapped the bone in a large pashmina-like scarf and walked out.
Little is known about the men. Lucas said they told the waitress they’d come to the area for HiJinx Fest, the two-day dubstep, electronic music festival, held at the Pennsylvania Convention Center across the river. Lucas said the man who took the bone claimed he was a traveling tattoo artist, originally from Cleveland.
By Wednesday, Donkey’s Bar had posted a public plea on its TikTok account, asking for help in finding the bone, sharing screenshots of the trio walking out of the restaurant, bone in scarf.
The local response has been swift so far and one of downright indignation. Lucas said some tattoo friends have circulated the story and NJ Advance Media published an article about the search. Lucas imagines internet sleuths will do their own digging, though he does not want to get anyone in trouble.
“They could mail it back if they want,” he said of the trio. No questions asked.
What’s hot in 2026: French bars, bagels, and the Main Line, to point out just a few observations from my rundown of the more than 100 restaurants due to open this year in Philadelphia and the area. Read on for more analysis of this year’s dining forecast.
🍴 Here is the full picture: New restaurants are coming from Ellen Yin, Greg Vernick, Teddy Sourias, and dozens more.
Welcome back from the holidays!
Let’s recap what The Inquirer’s food team has been up to over the last few weeks:
The hearty, body-warming stew/soup that is pozole comes in the colors of the Mexican flag: rojo, verde, and blanco, with regional variations of each. The good news, Kiki says, is that you don’t have to go all the way to Mexico City for excellent pozole. Here are her picks.
The baked potato is having its moment, Kiki says. The Idaho spud served at Wine Dive is no small potato. It’s roughly the size of her Chihuahua and comes topped with sour cream, cheddar, bits of bacon, and scallions.
The best things we ate last year
Best dishes of 2025
We all dined out a lot last year (perhaps so did you). Here are our 21 favorite dishes of 2025, including a Hyderabadi paneer curry so hot it made Craig LaBan’s ears ring and left his face temporarily numb. And that was one of his favorites?! Read on to see what else made an impression.
Restaurant report
Restaurateur Franco Borda (that’s him shown below) loves Italian food, opera and jazz music, and South Philly. So after he closed his High Note Caffe during the pandemic, he decided to turn the joint into a nightclub. Five years later, the High Note is back, with a stage. I stopped recently to catch crooner Harry Barlo’s act, and the experience was an old-time delight. Dinner and a show for 50 bucks?
Briefly noted
Center City District Restaurant Week returns Jan. 18-31 with 100-plus restaurants offering three-course, prix-fixe dinners for $45 or $60 and two-course lunches for $20. Here’s the rundown.
Yum Grills,opening this weekend at 1135 Vine St., comes from Shahezad “Shah” Contractor and the crew from Cousin’s Burger Co. The halal shop will sell smash burgers, chicken sandwiches, chicken over rice, and wings out of a Shell station; at the Jan. 10 grand opening (1 p.m.), the first 100 people will get a double smash burger, fries, and soda.
Gluten-free bakery Flakely is opening a proper storefront in Bryn Mawr.
Emmett in Kensington has secured a full liquor license, allowing it to broaden its wine and spirit list beyond Pennsylvania labels. The new era starts Thursday.
Why is the food sold at Pennsylvania Turnpike’s rest stops so … um … mid? Brett Sholtis found out.
❓Pop quiz
Why is McDonald’s being sued this time? Not over coffee, but…
A) The ice cream machine gave the plaintiff trust issues after being “temporarily unavailable” for the 400th consecutive visit.
B) The plaintiff alleges that the McRib sandwich is not made from pork rib meat.
C) A Happy Meal did not make the plaintiff happy. Just nostalgic and sad.
D) The “two all-beef patties” jingle has been stuck in the plaintiff’s head since 1994, causing permanent mental occupation.
I’m wondering if there is a list of restaurants that take reservations but aren’t on the two major services. I always feel like I’m missing some good places out there. — Chuck L.
You may also check Tock for restaurants not on OpenTable or Resy. For years, OpenTable was the big player. Then Resy came online and started cherry-picking popular newcomers. Then OpenTable sweetened the deals for restaurants and began to recapture the market. (My editor Jenn Ladd wrote a fascinating article about this a year ago.) Tock has been a solid No. 3, but that’s where you’ll find tables at such places as DanDan, Elwood, South, and Barcelona Wine Bar. Some restaurants — such as Uchi, Scarpetta, and Cuba Libre — use SevenRooms on their back end, so you must book through the restaurant’s individual websites.
📮 Have a question about food in Philly? Email your questions to me at mklein@inquirer.com for a chance to be featured in my newsletter.
By submitting your written, visual, and/or audio contributions, you agree to The Inquirer’s Terms of Use, including the grant of rights in Section 10.
A statement like “more than 100 new restaurants are on the way to the Philadelphia region in 2026” may seem dramatic, as if we’re living in a Semiquincentennial-fueled boom time.
But that’s how it has been during the last few years as out-of-town groups and expansion-minded local restaurateurs sign leases in a town that seems to enjoy dining out, whether at fast-casual spots or fancier restaurants.
The math maths, and the region’s roster is growing. My census last January found in excess of 110 projected 2025 openings, and by the end of the year, I counted 86 closings, including the 11 Pennsylvania and New Jersey locations of Iron Hill Brewery.
At this point, I don’t see the area’s 250th celebrations driving too many new groundbreaking restaurant deals. The timeline of big-budget restaurants — like Borromini (last year’s big splash) and Mr. Edison (this year’s) — is equivalent to the gestation period of an elephant. (Another example: Burtons Grill & Bar, which signed a lease last year for Barn Plaza in Doylestown, is targeting a 2027 opening.)
A rendering of Mr. Edison, Jeffrey Chodorow’s first Philadelphia restaurant, with a bartop carousel at left. The restaurant is due to open in the Bellevue in spring 2026.
What is apparent this year is a solid collection of culinary entrepreneurs committing capital — nothing too extravagant. Ellen Yin and Teddy Sourias both have projects coming downtown (both unnamed as yet), Greg Vernick is close to opening his first venture outside of Center City, and chef Christopher Kearse is overhauling Varga Bar’s space with design-firm partners PS & Daughters. Michael Schulson — whose last opening was Dear Daphni in December 2024 — also says he’s planning three more restaurants for 2026.
Where the growth is
The Kensington-Fishtown corridor
The city’s most active development zone remains Kensington-Fishtown, buoyed by new construction and adaptive reuse — and landlord incentives. Just like previous years, the incoming projects (like Emilia and Adda, both signed long ago) signal sustained interest from serious operators. Barcelona Wine Bar recently signed on for a second Philadelphia location, on Lee Street near Pizzeria Beddia and Hiroki. Corner bars (Ponder Bar, ILU) and fast-casual concepts (7th Street Burger, Slider & Co.) are positioned to meet everyday demand.
Washington Square West and Queen Village
Washington Square West and Queen Village have long boasted a French-leaning dining cluster(the Good King Tavern, Le Caveau, Mabu Kitchen, Sofi Corner Cafe). Now come three more: Soufiane at the Morris, Side Eye, and Known Associates (from Forsythia’s Kearse).
The exterior of Side Eye on Monday, Dec. 15, 2025, in Philadelphia. Side Eye is located at 623 S. Sixth St.
University City
As University City’s life-sciences footprint grows north of Market Street, food and beverage have followed. The Triad at 38th and Lancaster will house DiDi, Kabobeesh with Karak Cha House, and Shibam Coffee, creating a dense, international hub tied to student and office traffic, adding to current occupants including Han Dynasty, Two Locals, and Corio.
Chestnut Hill
Northwest Philadelphia’s toniest neighborhood has drawn the classy concepts Lovat Square (wine shop/tasting room) and Blue Warbler (all-day cafe/bar). I also hear that Fiesta Pizza is returning, so it’s not completely bougie.
Main Line and South Jersey
The Main Line (Ardmore, Bryn Mawr, Wayne, Narberth, Devon) continues to see growth mainly from locals like Bart’s Bagels, Gouldsburger’s, and Love & Honey Fried Chicken, while Merchantville, Collingswood, Haddon Township, and Marlton remain reliable for both chef-driven and neighborhood concepts. When a restaurant closes in those towns, a replacement is usually close behind.
Haddon Avenue in Collingswood.
What’s trending
Fast-casual keeps scaling
Burgers, fried chicken, halal concepts, and kiosks continue to proliferate. New York imports like Harlem Shake and 7th Street Burger are joining the locals.
Coffee is still surging
Philly’s first M.O.T.W. Coffee is opening in Center City, with Cake & Joe also on deck. Haraz Coffee House is expanding into the suburbs, while Happy Bear Coffee and Thank You Thank You are multiplying.
A “one on one” espresso and coffee at the Thank You Thank You Coffee shop.
Bakeries and bagels rebound
Bagel shops (Bart’s Bagels, PopUp Bagels, Penny’s Bagels) are moving from pop-ups and delivery into permanent homes. Pretzel Day Pretzels follows that same arc, while the homegrown Wild Yeast Bakehouse is part of a new wave of boutique sourdough operations.
More, more, more
Amma’s South Indian Cuisine will head to Bucks County for its fifth location, while Chinatown standout EMei expects two expansions. Additional growth is coming from Dim Sum House by Jane G’s, Dim Sum Factory, Amina’s Felicia Wilson and Darryl Harmon (Table 8460 by Amina, Amina Ocean), 13th Street Kitchen’s Michael Pasquarello (Piccolina), and the partners at Libertee Grounds (Lucky Duck).
The Ghee Roast Dosa at Amma’s on Chestnut Street in Philadelphia on Wednesday, Aug. 21, 2024.
Philadelphia’s bar scene remains active. Expected arrivals include a mix of highbrow (Liquorette, Bar Caviar, ILU), casual drop-ins (Lillian’s, O’Morrey’s), and fun (Claude’s Comedy Club & Bar).
High-end dining is also expanding: Friday Saturday Sunday is adding space, while Bucks County will see its first rooftop venue with Main Sip Rooftop. Meanwhile, established operators are relocating or upgrading — Crust Vegan Bakery is moving to East Falls, Flakely is going full retail in Bryn Mawr, Kabobeesh is shifting within University City, and Luna Cafe is relocating within Olde Kensington.
Philadelphia-area restaurant diners will have plenty of new options in 2026 — among them, a chic wine bar/bottle shop in Chestnut Hill, an all-day Italian spot from Ellen Yin and High Street Hospitality in Rittenhouse, an Asian fusion/sushi bar in Penn Center from Teddy Sourias, a retro French “bouillon” in Washington Square West, a white-tablecloth destination in Fort Washington, a Euro-style cocktail-bar collab between Forsythia chef Christopher Kearse and design house PS & Daughters at the former Varga Bar space, plus restaurateur Jeffrey Chodorow’s swank, retro splash at the Bellevue, topped with stunning light fixtures and a Ferris wheel on the bar toting top-shelf selections.
I’ll offer first word on those projects, and — because we go high-end and low-end around here — I’ll also drop the news about a luxe tasting-menu restaurant coming to Merchantville’s recently shuttered Park Place Cafe as well as a takeout counterinside a Center City gas station.
And have you heard the one about the comedy club coming to South Broad Street?
The 2026 lineup includes a few projects announced in 2025, such as Greg Vernick’s Italian restaurant Emilia in Kensington; the New York-based Ayat, serving homey Palestinian food in a casual setting in the former Roxy Theater in Rittenhouse; chef Elijah Milligan’s Lovechild at the 990 Spring Garden building; the bold Indian restaurant Adda in Kensington, from New York’s acclaimed Unapologetic Foods; the novel, crowd-sourced restaurant called Recipe Phillyat Broad and Arch; the all-day cafe, bakery, and pub in Chestnut Hill called the Blue Warbler; the new location of Collingswood’s Hearthside; Charles Barkley’s yet-to-be-named King of Prussia steakhouse; and Savú, a mod Washington Square West lounge on two levels. (The deal to open the New York hit Pig & Khao at the former Martha in Kensington blew up last spring, but another restaurant is on the way for the space.)
The dining room of Adda in New York City’s East Village.
Altogether, well over 100 restaurants fill the rows on my 2026 tracking spreadsheet, and more surely will crop up. I can’t tag everything here. Details are scarce about Stephen Starr’s forthcoming project at the former Devon Seafood Grill on Rittenhouse Square, as they are on Pica’s timeline for its new takeout location in Delaware County.
Love & Honey Fried Chicken (1111 W. Lancaster Ave., Bryn Mawr)
The Northern Liberties-based fried-chicken outlet expands to the Main Line. Grand opening: Jan. 17
Malooga (203 Haverford Ave., Narberth)
The Old City Yemeni restaurant joins the Main Line with lunch and dinner service, a bakery, and expanded space for groups and outdoor dining. Late January
The California-inspired restaurant at Ellis Preserve boasts an extensive list of domestic and international wines in a polished setting. February
A group digs into a box of PopUp Bagels.
PopUp Bagels (Anderson and Coulter Avenues, Ardmore)
The viral bagel sensation will enter the Philly market across from Shake Shack at Suburban Square; a lease for a Center City location is being finalized. Mid- to late February
Salt Korean Barbecue Steakhouse/Yugo (840 W. Lancaster Ave., Devon)
The owners of Salt Korean BBQ in North Wales are headed to the Main Line for two restaurants on the former site of La Jonquille and Shiraz. Salt will be a luxe Korean BBQ experience. The Japanese-themed Yugo upstairs, opening after Salt is running smoothly, will have a carousel bearing premium sushi. Late summer
Testa Rossa (523 W. Lancaster Ave., Wayne)
Fearless Hospitality will bring a second location of its fun-loving Italian restaurant to Wayne’s former Bertucci’s. April
333 Belrose (333 Belrose Lane, Radnor)
The Main Line stalwart is undergoing a top-to-bottom renovation. January/February
Wild Yeast Bakehouse (503 W. Lancaster Ave., Wayne)
New restaurants in Montgomery County, King of Prussia, and Bucks County
Academy Grill (424 S. Bethlehem Pike, Fort Washington)
Michael Sloane and Jay Rosenthal, of Jasper’s Backyard in Conshohocken and the Fort in Fort Washington, are transforming Cantina Feliz’s previous location into a white-tablecloth, Italian-inspired restaurant. The menu will have seafood, steaks, and house-made pasta from Jeffrey Power, longtime chef of the nearby Dettera in Ambler, which Sloane and Rosenthal recently purchased. When Academy opens, they will close Dettera and, 100 days later, renovate and roll out what they call an approachable pan-Mediterranean concept on the site. March
Amma’s South Indian Cuisine (280 N. Sycamore St., Newtown)
The South Jersey-rooted operation’s sixth location will replace a former Zoe’s Kitchen. Spring
Cecilia (266 E. Fourth St., Bridgeport)
The crew from Blue Bell Inn and Horsham’s Copper Crow is taking over the defunct Taphouse 23 for a contemporary American bar-restaurant. March
Charles Barkley’s steakhouse (Valley Forge Casino in King of Prussia)
The still-unnamed project, announced in October, attaches the NBA star to a sleek luxury dining and smoking experience, complete with personal memorabilia from his career and a walk-in humidor. No timeline
Haraz Coffee House (1459 Bethlehem Pike, Flourtown)
The fast-growing Yemeni coffee house expands into a former Starbucks. Jan. 15
Lazy Dog(160 N. Gulph Rd., King of Prussia)
The Rocky Mountain lodge-themed restaurant is coming to the mall after a long delay. Late 2026 (The Mount Laurel location is not due till 2027.)
Melange on Sycamore (255 N. Sycamore St., Newtown)
Taking shape in the former Sycamore Grill is chef Joe Brown’s revival of his erstwhile South Jersey restaurants with a Louisiana-meets-Italian menu. February
Nudy’s Cafe (122 Park Ave., Willow Grove)
Diner king Ray Nudy is teeing up a location across from the Marshall’s store. Spring
RiverTide Brewing (58-B E. Bridge St., Morrisville)
Pennsbury High grads Frank Brill, Ken Terry, and Rob Staples have taken over the former Bitchin’ Kitten space. January/February
Table 8460 by Amina (8460 Limekiln Pike, Wyncote)
Felicia Wilson and chef Darryl Harmon (Amina, BlackHen, FIA, AVANA, and First Daughter Oyster & Co.) are creating a rustic farm-to-table restaurant at the Towers at Wyncote. February
New restaurants in South Jersey
Bar Tacconelli(461 Route 38, Maple Shade)
Vince Tacconelli and partners Stacey Lyons and Greg Listino are turning the former Versa Vino into a 50-seat Italian cocktail lounge serving oysters, charcuterie, fried bites, and pastas — but no pizza, as it’s four minutes from Tacconelli’s Maple Shade location. February
Duo Restaurant & Bar (90 Haddon Ave., Haddon Township)
The former Keg & Kitchen is reopening under the owners of Cherry Hill’s Il Villaggio, who plan to keep the bar menu and supplement with small plates. January/February
Eclipse Brewing (25 E. Park Ave., Merchantville)
New owner Megan Hilbert refreshed the space and expanded the outdoor setup with fire pits, patio seating, and a tented event area. Alongside house beer, Eclipse will offer alcoholic and nonalcoholic seltzers and its popular root beer, rotate food trucks and local vendors, and lean heavily into events — trivia, comedy, and pop-ups — as Hilbert frames it as a community gathering spot. Grand opening: Feb. 6.
Gouldsburger’s
The fast-growing fast-casual sandwich specialist has several on the way: 27 N. Maple Ave. in Marlton (February), 110 High St. in Glassboro (April), and 1251 Burlington Pike in Cinnaminson (spring).
Happy Place Homemade (690 Stokes Rd., Medford)
Ice cream, doughnuts, and other fun foods. Jan. 23.
Haraz Coffee House (113 Route 73, Marlton)
The Yemeni coffee house premieres in South Jersey with a location in Marlton Crossing. March
Hearthside (105–107 Haddon Ave., Haddon Township)
After eight years in Collingswood, chef/owner Dominic Piperno plans to move down the street into larger digs with a bar, lounge, and outdoor patio. He says he’d like to set up a chef in Hearthside’s existing space. Fall
After a year’s delay, Chris Fetfatzes says his bagel shop is finally coming round. Spring
Pizzeria Cusumano (872 Haddon Ave., Collingswood)
On the books since September 2021, this artisan pizzeria from third-generation pizzaiolo Sal Cusumano is back on track.“Q1”
Chef Chris Bennett (left) with June chef-owner Richard Cusack at a food event.
1793 (7 E. Park Ave., Merchantville)
Chris Bennett, chef de cuisine at Collingswood’s stellar June BYOB, has taken over the tiny Park Place Cafe for a tasting-menu restaurant whose six-course contemporary American menu will emphasize seafood, pastas, risottos, and a consistent duck entrée. Bennett, a carpenter in his first career, is building it out to feel like an upscale library, with dark woods and leather seating. He’s aiming for fine dining without formality. “I want people to leave full and happy,” he said. March
New restaurants in Philadelphia
Center City West / Rittenhouse / Logan Square
Ayat (2021 Sansom St.)
Abdul Elenani’s Palestinian restaurant is as well known, especially outside New York, for its outspokenness as it is for its mansaf (a lamb stew served over saj and rice) and maklouba (a six-layer, upside-down chicken and vegetable dish). March
Bar Caviar (256 S. 16th St.)
At Dwight D Hotel, a new bar whose Champagne list is expected to read more like a collector’s catalog than a bar menu: 50 selections in total, with 15 by the glass. Spring
Cake & Joe (1735 Market St.)
Sarah Qi and Trista Tang are opening the third location of their pastry/breakfast/lunch shop at BNY Mellon Center. January
Carolyn’s Modern Vietnamese (2015 Walnut St.)
Carolyn Nguyen is moving up as Revolution Taco moves out; she’ll take over for her Viet-Cajun hybrid. Early 2026
A chill, elegant bar above the new Wine Dive. Late summer
Mac Mart (Arch Street just west of 18th Street)
After 13 years at 18th and Chestnut Streets, sisters Marti Lieberman and Pamela Lorden are pivoting to a kiosk outside the Four Seasons at 18th and Arch. It’s built for grab-and-go, drawing on lessons from Mac Mart’s successful Munch Machines vending operation. In addition to mac and cheese, the kiosk will feature rotating wraps, hoagies, and products from local food businesses. Mid-January
Mahmood Islam and Samina Akbar at MOTW Coffee, 2101 Market St.,
A rendering of Mr. Edison, Jeffrey Chodorow’s first Philadelphia restaurant, with a bartop carousel at left. The restaurant is due to open in the Bellevue in spring 2026.
Mr. Edison (the Bellevue, Broad and Walnut Streets)
Jeffrey Chodorow calls this a “new generation” supper club that honors tradition while embracing the present — pairing the clubbiness, sophistication, and hospitality-driven focus of classic supper clubs with a modern culinary approach and live entertainment from a stage. The name nods to the Bellevue, whose lighting and electrification were overseen by Thomas Edison himself. Chodorow says it will “pulse with modern electric energy,” illuminated by warm, Edison-inspired lighting. The farm-to-table menu will be supplied in large part from Chodorow’s farm in New Hope, and dishes will be inspired by the iconic Philadelphia restaurants that influenced Chodorow’s personal culinary journey, including Le Bec-Fin, La Panetiere, Jimmy’s Milan, Bookbinder’s, Astral Plane, Knave of Hearts, Frog, and Commissary. March
O’Morrey’s (1720 Sansom St.)
Main Line-based chefs Biff Gottehrer and Kenjiro Omori (Refectory, the Ripplewood, Izzy’s) are developing this cocktail bar in the spirit of the Ripplewood on the former site of Genji, which Omori’s father created decades ago. O’Morrey’s is a cheeky rendering of Omori’s last name. Early summer
Recipe Philly (1401 Arch St.)
A full-service restaurant created by local businessman Ed Baumstein, who has invited the public to submit family recipes to create the menu. The entire build-up to opening is being filmed for a reality series. May
Restaurateur Ellen Yin will open a new Italian restaurant in Rittenhouse in 2026.
An Ellen Yin project (1620 Sansom St.)
Yin and High Street Hospitality have taken a space next to Uchi in Rittenhouse for an unnamed Italian restaurant. Spring
A Teddy Sourias sushi bar (1515 Market St.)
Sourias has no firm opening date or even name for his latest restau-bar, a splashy, two-level Asian fusion space that will subsume the shuttered HSBC Bank at 16th Street, adjacent to his Uptown Beer Garden. There’s an eight-seat sushi bar that will be overseen by the crew from Kichi Omakase. No timeline
The bar inside the Teddy Sourias restaurant at 1515 Market St. on Dec. 31.
Center City East / Old City
Chibanos (1127 Pine St.)
Evan Fong Jaroff, who melds his background — his mother is Chinese and born in Cuba, his dad is Russian American Jewish — will specialize in pressed sandwiches at the former Effie’s in Washington Square West. March
Harlem Shake (1330 Walnut St.)
The old-school burger shop, whose name was borrowed from the dance created by Al B. (Albert Boyce), has an atmosphere that pays homage to Harlem, home of its original location. No timeline
The future Known Associates, on the former site of Varga Bar, 941 Spruce St., on Dec. 31.
Known Associates (941 Spruce St.)
Chef Christopher Kearse of the Michelin-recommended Forsythia and designers PS & Daughters will open a cocktail bar at the former Varga Bar. Specifics are few for now, but the line is that food will play a more substantial role than at most American cocktail bars and will have a clear European influence. “That idea really clicked for us in Milan on my honeymoon — seeing how naturally great drinks and serious, satisfying food can live together,” Kearse said. The design reflects that same depth and intention. “Nothing here is minimal,” said Phoebe Schuh, PS & Daughters’ creative director. “We want to create a room built for lingering — where layers, atmosphere, and a sense of memory reward a closer look, and support the depth and creativity of Chris’ cocktails.” Spring
Chef Christopher Kearse and his wife, Lauren Kearse, during the cocktail hour at the Michelin Guide announcements at the Kimmel Center on Nov. 18.
Mi Vida (34 S. 11th St.)
Upscale Mexican player out of Washington, D.C., is opening next to Mom’s Organic Market in East Market. January/February
Piccolina (301 Chestnut St.)
A low-lit Italian restaurant and cocktail bar at the Society Hill Hotel from Michael Pasquarello (Cafe Lift, La Chinesca, Prohibition Taproom). Late winter/early spring
Savú, 208 S. 13th St.
Savú (208 S. 13th St.)
Kevin Dolce’s Hi-Def Hospitality has converted Washington Square West’s Cockatoo into a modern, bi-level dining and late-night lounge, with weekend brunch and Champagne brunch parties on Sundays. Jan. 30
Soufiane at the Morris (225 S. Eighth St.)
Soufiane Boutiliss and Christophe Mathon of Washington Square West’s intimate Sofi Corner Cafe are expanding into the genteel Morris House Hotel with an elegant but approachable restaurant inspired by France’s classic bouillons and brasseries. Menu will be split between small-plates bar offerings and full entrees: pâté en croûte, frog’s legs, bone marrow, smoked beef tartare, duck à l’orange, cassoulet, and mussels prepared with cream and curry, alongside Moroccan-influenced tagines. Breakfast, lunch, and brunch service will continue outdoors during the day, while the indoor dining room will open in the evenings only. February
Tun Tavern (207 Chestnut St.)
Montgomery Dahm, who owns Tun Tavern in Atlantic City, is retrofitting Old City’s Lucha Cartel into a tribute to the Marine Corps and is targeting early spring. (There’s a whole legal saga surrounding the name; the nonprofit group planning its own re-creation of the Tun around the corner hopes to open in 2027.) March
Society Hill / South Street
Kampar (611 S. Seventh St.)
Ange Branca hopes to reopen her Malaysian restaurant sometime in 2026; it’s undergoing extensive repairs from a February 2025 fire. No timeline
Taste Taco Bar (300 South St.)
Hi-Def Hospitality is readying this indoor/outdoor taco bar at the former Jon’s Bar & Grille. Spring
The long-delayed third location, just off Second and Girard, from the Center City Sichuan specialist is on track for 2026; its name hasn’t been set. Spring
Emilia (2406 Frankford Ave.)
Chef Greg Vernick and chef de cuisine Meredith Medoway lead a neighborhood trattoria featuring a seasonal menu built around house-made pasta and live-fire cooking. Late January/early February
ILU (2118 Dauphin St.)
A low-lit cocktail bar with Spanish tapas from Vintage Syndicate in the former Old Philadelphia Bar. February
Joe & Kay(702 N. Second St.)
Owen Kamihira (El Camino Real, Superette) and sons are behind a Northern Liberties izakaya — on the books for two years — named in honor of his grandparents, who owned a farm in Washington State before the family was interned during World War II. March
Matt Kuziemski has taken the old Penalty Box for a convivial 12-seat bar (amid 42 seats overall) with eclectic decor sourced from Thunderbird Salvage. Next week
7th Street Burger (1216 Shackamaxon St./1215 Frankford Ave.)
New Yorker Kevin Rezvani keeps the smash-burger menu simple; this location is just north of Girard Avenue and across from Frankford Hall and Fette Sau (another New York transplant). March
Slider & Co. (2043 Frankford Ave.)
William Johnson and Anesha Garrett are going the pop-up route at 2211 Frankford while awaiting their permanent home nearby. Spring
Terra Grill (1099 Germantown Ave.): Chef Laurent Tourondel, also behind Scusi Pizza, will tend this wood-fire grill at Piazza Alta. February
South Philly
Brunch Bulls (1638 W. Passyunk Ave.)
Brothers Derrick “Dee” and Jarrick “Jakk” Long are setting up an all-day bruncherie, where they’ll also serve their own liquor brand, Jakk & Dee Spirits Co.Spring
Claude’s Comedy Club & Bar (1123 S. Broad St.)
Reid Benditt, who publishes the comedic gem Philly Jabroni, plans a comedy club with a full bar featuring beer, cocktails, and fun food. (You don’t need a show ticket to sit at the bar, but it wouldn’t hurt.) Spring
EMei plans to open at the former Marra’s, as seen Nov. 30, its closing day after 98 years.
EMei (1734 E. Passyunk)
The Chinatown landmark takes the former Marra’s in South Philadelphia. Summer
Bartender Sam Ahern’s cozy, Euro-influenced homage to her spunky great-great-grandmother, who ran a speakeasy in North Jersey. Early 2026
Love & Honey Fried Chicken (1523 E. Passyunk Ave.)
The fried chicken chain heads to South Philadelphia. Spring
Long hot and provolone-stuffed Swabian pretzel from Pretzel Day Pretzels.
Pretzel Day Pretzels (1501 S. Fifth St.)
James and Annie Mueller’s pretzel-delivery operation gets a takeout home in South Philadelphia’s former Milk + Sugar. They bake classic soft pretzels, plus German-style variations rarely seen locally, including Swabian pretzels with a large, split-able belly and thin, crunchy arms. The shop will offer several stuffed options. February
Schmaltz (1300 S. 18th St.)
Jewish-inspired breakfast and lunch spot in Point Breeze from spouses Jeremy Asch and Abby Armstrong, who plan coffee, egg-and-cheese sandwiches on house-made English muffins (with pickle-brined crispy tofu as a vegan option), latkes, and blintzes. No timeline
Side Eye (623 S. Sixth St.)
Hank Allingham has taken the former Bistrot La Minette for a bar serving chef Finn Connors’ “French-ish” food alongside beer, $13 cocktails, and European wines. January
The Jeweler’s Row coffee-geek haven goes for its second location. No date
North of Center City / Loft District / Spring Garden
Lovechild (990 Spring Garden St.)
Well-traveled chef Elijah Milligan, taking over the former Lucky Well space with friends Simon and Yaminah Egan, plans an eclectic menu blending Japanese and Mexican cuisines, with a wood-fired grill as a centerpiece. They’re going for sleek and chic with cushy seating. The bar program will focus on clarified cocktails. The Lovechild name carries personal meaning for Milligan, who was raised by a single mother and is a single father himself. Spring
Chef Elijah Milligan in the space that will become his restaurant Lovechild at 990 Spring Garden St.
South Sichuan II (1537 Spring Garden St.)
A sequel for the South Philadelphia takeout. January/February
Yum Grills (1135 Vine St.)
Shahezad “Shah” Contractor and crew from Cousin’s Burger Co. are behind this halal shop selling smash burgers, chicken sandwiches, chicken over rice, and wings out of a Shell station; at the Jan. 10 grand opening (1 p.m.), the first 100 people will get a double smash burger, fries, and soda.
West Philly / University City
Amina Ocean (4101 Market St.)
Felicia Wilson and chef Darryl Harmon (Amina, BlackHen, FIA, AVANA, and First Daughter Oyster & Co.) are going the seafood route for their long-awaited restaurant at 3.0 University Place. Summer
Burrito Feliz Cantina (4403 Chestnut St.)
Miguel Nolasco’s Burrito Feliz food truck — no relation to the Cantina Feliz restaurants in Fairmount, Manayunk, and Ambler — is partnering with Brewery ARS on a brick-and-mortar. No date
Kabobeesh and Karak Cha House (3748 Lancaster Ave.)
Asad Ghumman’s popular Pakistani restaurant and the street-food sibling are moving a mile within University City into bigger quarters at the Triad Apartments. January
Fahad Azam and Khurram Ghayas are franchisees of this Yemeni coffee shop, prepping for opening at the Triad. January
Northwest Philly
The Blue Warbler (8001 Germantown Ave.)
First-time restaurateur Fred Mogul calls this an “unfussy” all-day bakery-cafe-tavern serving “edgy, eclectic comfort food” accompanied by coffee, cocktails, wine, beer, and nonalcoholic drinks. February/March
Crust Vegan Bakery (4200 Ridge Ave.)
Meagan Benz’s vegan bakery, relocating from Manayunk to East Falls, will be an expanded shop/cafe in a century-old building just off Kelly Drive. January
Lovat Square (184 E. Evergreen Ave.)
Damien Graef and Robyn Semien — he’s lead sommelier at Philly’s Four Seasons, she’s a journalist who runs a podcast company called Placement Theory, and together they own Brooklyn’s long-running Bibber & Bell wine shop — are taking over Chestnut Hill’s former Top of the Hill Market and Mimi’s Cafe. Phase one, beginning in coming weeks, will be a wine shop featuring about 30 indoor seats, wines by the glass, tastings, and snacks. A 70-seat courtyard with a full dinner menu is planned for spring, followed by a late-fall opening of a full cocktail bar and restaurant.
Mermaid Bar (6745 Germantown Ave.)
Pizzaiolo Dan Gutter and business partner Alex Carbonell are redoing the shuttered Mermaid as a yet-to-be-named bar-restaurant whose pizzas will resemble Circles & Squares, the Kensington shop that became Gutter’s first brick-and-mortar location in 2019. (Gutter also has Pizza Plus in South Philly.) There will be a full bar, a large outdoor patio, and two levels: a bar downstairs and a dining room upstairs. Summer
Anyone who ever hovered over a plate of waffles and bacon or a slice of apple pie with vanilla sauce at South Philly’s Melrose Diner will likely recall the restaurant’s iconic aesthetic — red and yellow, stainless steel and neon, a sizable coffee cup-slash-analog-clock.
Call it 24-hour-diner chic.
The diner, which opened at the intersection of 15th Street, West Passyunk Avenue, and Snyder Avenue in 1956, was demolished in 2023 to pave the way for a new six-story apartment building.
Now, its iconic signage can be yours, apparently. If you’re willing to pony up a sizable offer.
A Facebook Marketplace posting Monday night listed photos of various signs from the diner for sale.
“The Famous Melrose Diner,” reads the posting. “[Four] pieces of signage. Very heavy and totally cool. Sold as a set. Must pick up. Serious inquiries only please. Example, Olgas Diner sold for $12000.”
The condition is listed as “Used — Good.”
In a 2023 interview with The Inquirer, diner owner Michael Petrogiannis said he planned to put the old signage into storage, with the goal of incorporating it into a new Melrose location in the future.
Petrogiannis also joked that he’d be willing to sell the sign and other memorabilia from the diner for $1 million. “But then I’m making a new one, exactly the same thing,” he added.
He couldn’t immediately be reached for comment Tuesday about the signs’ sale.
For close to a century, the Melrose Diner was a staple of the city’s food scene, serving up pork rolls and cheesecake to families and late-night crowds. Upon its shuttering, patrons fondly recalled their memories of the place — from chance celebrity encounters to Christmas traditions to the occasional run-in with a mobster.
The diner was founded in 1935 by Dick Kubach, a German immigrant, before it was eventually sold to Petrogiannis by Kubach’s son in 2007.
The company that owns P.J. Whelihan’s may be moving into a former Iron Hill Brewery in Bucks County.
PJW Opco LLC, which is registered at the headquarters of PJW Restaurant Group, was approved to take over a lease for the shuttered Iron Hill in Newtown, effective Dec. 31, according to documents filed in U.S. Bankruptcy Court in New Jersey.
PJW marketing director Kristen Foord declined to comment.
The nearly 8,000-square-foot brewpub in the Village at Newtown shopping center has sat empty since September, when Iron Hill abruptly closed all its locations and filed for liquidation bankruptcy. The Newtown Iron Hill had been among the chain’s newest locations, having opened in 2020.
A view from the outside looking in on the closed Iron Hill Brewery in West Chester in October.
Brixmor Property Group, which owns the Village at Newtown, is “excited about what’s in the works” for the former Iron Hill space, spokesperson Maria Pace said in a statement, but she declined to share details.
The court documents did not indicate PJW’s plans for the Newtown site.
PJW’s most well-known franchise is P.J. Whelihan’s, the regional bar-restaurant chain that started in the Poconos in 1983. There are now 25 P.J. Whelihan’s locations from Harrisburg to Washington Township, with the vast majority in the Philadelphia area.
Haddon Township-based PJW also owns the Pour House, which has locations in Exton, North Wales, and Westmont, Haddon Township; the ChopHouse in Gibbsboro; the ChopHouse Grille in Exton; Central Taco & Tequila in Westmont; and Treno, also in Westmont.
The P.J. Whelihan’s on Route 70 in Cherry Hill.
As 2026 gets underway, Iron Hill’s bankruptcy case continues to make its way through the courts. In recent weeks, Iron Hill’s leases in Exton, Maple Shade, and North Wales were formally rejected, according to court documents. That means these empty breweries are getting closer to finding new tenants.
“Any out-of-town brewery with plans to leverage existing brewery infrastructure and scale its operations in the region would be a good fit, as it would save significant tenant improvement costs,” Kagithapu said in a statement. “I also believe a grocery store would serve the community very well.”
The Iron Hill Brewery TapHouse in Exton is pictured in 2020. After Iron Hill’s bankruptcy, the Exton landlord is seeking a new tenant for the massive space.
On Christmas Eve, Barry, a Massachusetts-based real estate investor, inked a deal to buy the liquor license and all interior assets of the location at the borough’s central corner of High and Gay Streets.
“It will not be reopening as Iron Hill Brewery,” Barry said in a recent interview. “My goal would be to find something similar,” though not necessarily a brewery.
Barry purchased the assets from Jeff Crivello, the former CEO of Famous Dave’s BBQ, who in November was approved by a bankruptcy judge to revive 10 Iron Hills under the same name or as a new concept. Barry and Crivello declined to disclose the financial details of the West Chester deal.
Pedestrians walk by the closed Iron Hill Brewery in West Chester in October.
The Newtown location was originally among the locations of which Crivello was approved to buy the assets, pending negotiations with landlords. Court documents indicate the asset sale was put on hold amid a landlord objection.
Founded in Newark, Del., Iron Hill Brewery operated for nearly 30 years, earning a reputation as a local craft-brewing pioneer and a family-friendly mainstay in the Philadelphia suburbs. In recent years, the chain had expanded into South Carolina and Georgia and had announced plans to open a Temple University location that never materialized.
When brewery executives filed for bankruptcy, they reported that they owed $20 million to creditors and had about $125,000 in the bank.
Fast food mega-chain McDonald’s is facing a proposed class-action lawsuit focused on the authenticity of its McRib sandwich and what it’s made of.
The complaint, filed in the U.S. District Court for the Northern District of Illinois on Dec. 23, claims that McDonald’s deceptively markets the McRib to specifically contain meat from pork ribs through its name, branding, and appearance.
“The name ‘McRib’ is a deliberate sleight of hand,” the plaintiffs — four consumers from California, New York, Illinois, and the District of Columbia — said in the filing.
For those uninitiated, the McRib is sort of a big deal. It’s a fan favorite with “limited edition” status within McDonald’s. Its availability varies based on timing and location. It debuted on McDonald’s menus back in 1981, and when the chain announced its discontinuation in 2005, there was a lengthy “farewell tour.”
In the years since, the sandwich continues to make celebrated annual returns, heightened with the help of social media. There are dedicated unofficial McRib fan accounts and trackers.
“McDonald’s McRib is a sandwich of legend,” a 2009 Maxim article titled “The Cult of the McRib” said. “The heavenly blend of pork patty, barbecue sauce, and bun is, to devotees, so addictive that songs have been written about it, Internet shrines erected to it, and TV shows dedicated to it. … It is rarely seen, yet frequently sought and cultishly worshiped. It is the Holy Grail on a bun.”
And now, that famed sandwich’s integrity is being scrutinized.
Here’s what we know so far.
What exactly is the McRib?
McDonald’s describes the McRib as seasoned boneless pork dipped in BBQ sauce and topped with onions and pickles on a toasted bun. The sandwich is 520 calories and 24 grams of protein according to the fast food chain’s website.
Is the McRib available at McDonald’s now?
The McRib returned to some McDonald’s menus as part of its annual “farewell tour” in November 2025 and seems to still be available. But the sandwich is limited to certain McDonald’s locations, including in Atlanta, Chicago, Cleveland, Dallas, Los Angeles, Miami, Seattle, and St. Louis.
According to the fan-led McRib Tracker, there’s only a handful of states nationwide serving up McRibs right now. It ranges in price from about $4 to $8, depending on the region.
What does the McRib proposed lawsuit say?
The proposed class action suit says the McRib’s name, pricing, and appearance — a rib-shaped patty on a bun — misleads consumers into believing they’re purchasing a premium pork rib product.
The complaint adds that the rib-shaped patty is made of “restructured” pork using lower-quality cuts of pork, including shoulder, heart, stomach, and tripe instead of rib meat. McDonald’s has denied those claims.
The plaintiffs say they believed the McRib to be made of rib meat before purchasing. They add that marketing the McRib as a “limited-time” item is a strategy to create a sense of urgency, discouraging consumers from investigating its ingredients closely.
All four plaintiffs say they wouldn’t have purchased the McRib, or paid as much as they did, if they knew the sandwich had no actual pork rib meat.
The proposed lawsuit seeks class-action status on behalf of U.S. consumers who bought the McRib in recent years and is seeking damages, restitution, and a remedy to prevent future “deceptive marketing.”
What are McDonald’s McRibs made of?
McDonald’s McRib features what the company calls a “McRib Pork Patty,” which is shaped like a rack of ribs.
According to its website, the boneless patty is made of pork, water, salt, dextrose, and rosemary extract.
Using the phrase boneless pork does a lot of quiet, legal work in the background, noted Quartz.
McRib supporters say the sandwich has always been marketed as a boneless, snackable take on ribs. And it’s not a secret. To this day, there are no rib bones involved, and McDonald’s doesn’t pretend there are.
“Contrary to what its name implies, there is very little actual rib meat in a McRib,” the 2009 Maxim article about the cultish sandwich said. “Primarily, it’s shoulder meat,” Rob Cannell, then-director of McDonald’s U.S. supply chain, told the outlet.
He added, “The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back. Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.”
Has McDonald’s responded?
In a statement sent to multiple outlets, McDonald’s said that the lawsuit “distorts the facts and many of the claims are inaccurate.”
The fast food chain says the McRib is made with 100% pork sourced from farmers and suppliers nationwide.
“We’ve always been transparent about our ingredients so guests can make the right choice for them,” the company said.
The statement did not go into detail regarding the plaintiffs’ claims that the McRib’s marketing as “limited edition” plays into its price point and distinction from other permanent menu items.
Has something like this happened before?
Over the years, there have been several instances of lawsuits and disputes surrounding how popular foods are marketed or made.
For instance, in 2023, a judge dismissed a lawsuit that claimed that Subway’s tuna sandwiches didn’t use real tuna or contained less tuna than advertised. Subway denied those claims. The plaintiff and Subway came to an undisclosed agreement.
And similar but different: In 2014, the pomegranate juice company Pom sued Coca-Cola over its Minute Maid pomegranate blueberry juice. Pom claimed the Minute Maid juice was mostly apple and grape juice despite its branding. A jury eventually ruled for Coca-Cola.
There was also a major case in 2014 where food production company Unilever sued vegan mayo company Hampton Creek for calling its spread “Just Mayo” despite it being plant-based and lacking eggs. The case led to new regulations throughout the vegan food scene regarding how foods can be branded and if terms like milk or mayo can be used without key animal byproducts.
What happens next?
In short, a court will need to determine if the lawsuit qualifies as a class action that represents U.S. consumers who purchased the McRib.
From there, McDonald’s could file a motion to dismiss the suit, or the parties could potentially settle along the way. If the case proceeds, a judge may have to decide the scope of a “reasonable consumer” and their expectations when it comes to rib-shaped pork sandwiches.
