For nearly 14 years, the speakeasy-style Chinatown cocktail bar has operated under the authority of its enigmatic owner, who goes by Lê, and his house rules, which are as well known as the drinks: No photos. No cellphones. No flip-flops, sandals, or shorts. Cash only. Entry begins at the metal gate on Race Street, where aspiring customers hand over their photo IDs, which are scanned before they are allowed inside.
Those on Lê’s banned list — the 6,600 people he’s barred for breaking rules or tipping poorly — are turned away.
The payoff for entry is a table in Hop Sing’s Old World library setting, where one can order cocktails made with fresh mixers and high-end liquor.
Hop Sing Laundromat, which opened in 2011 at 1029 Race St.
As Hop Sing expands its Friday and Saturday schedule to include Thursdays, Lê wants to begin moving his inventory of high-end spirits — particularly tequilas and American and Japanese whiskies — at below-market prices.
Regulars know about this list, which includes about 30 whiskies and 20 tequilas, typically offered neat or on the rocks in 2-ounce pours.
They also know that Lê is a bit of a hoarder.
One example: Old Overholt 11-year-old rye, a limited-release bottle that Bourbon Culture gave an 8.5/10 (“a flavorful sipper that is all about balance”).
A bottle of Old Overholt 11-year-old rye, one of the cache of 835 bottles that Hop Sing Laundromat purchased through the Pennsylvania Liquor Control Board in 2022.
You cannot get it anywhere else in Pennsylvania because Lê effectively bought out the state’s remaining supply of the whiskey several years ago — all 835 bottles at $75 each.
Michael Betman, a sales manager for Suntory Global Spirits, said Lê first bought 10 cases and then asked how much was left. “Once he realized how limited it was, he said, ‘I want all of it,’” Betman said.
Betman called the Pennsylvania Liquor Control Board to request the bottles. “They were stunned,” Betman said. “But they made it happen.”
High-end spirits fill the shelves behind the bar at Hop Sing Laundromat at 1029 Race St.
The PLCB gathered bottles from stores all across Pennsylvania and delivered them to Hop Sing. “At first people thought Lê might be joking,” Betman said. “But he was completely serious.”
Hop Sing is going through its supply. Lê declined to specify how much he had left, but given the bar’s limited hours, it’s likely a lot.
Bottle math
At Hop Sing, Lê charges $18 for 2 ouncesof the Old Overholt. Although $18 sounds expensive, it’s modest by industry standards.
A 750-milliliter bottle yields about 12 pours. Multiply $18 times 12, and each $75 bottle grosses about $216 — a 188% markup before accounting for labor, breakage, overhead, overpours, and comps. Many bars aim for 200% to 300% markups, often while pouring 1½ ounces instead of 2.
Bottles of high-end Japanese whiskies line the top shelf at Hop Sing Laundromat at 1029 Race St.
Lê said he was happy with this math, which extends to his cocktail list. (An old fashioned made with 2 ounces of Booker’s straight bourbon, for example, is priced at $20 — a relative bargain for a bottle that retails for $100.)
This approach comes from a bar owner who no longer drinks. Lê said he tastes cocktails during development but hasn’t had a full one in 15 years.
“This isn’t about me drinking it,” he said. “It’s about letting people experience it.”
That philosophy shows up across the pour list. Among the tequilas, there’s a 2014 Herradura Reposado Scotch Cask at $35 and Casa Dragones at $45. On the whiskey side, Yamazaki 12-year is $35. Knob Creek 18 is $35. Elijah Craig 18 is $42. Hibiki 21 and Yamazaki 18 — which have become scarce amid the Japanese whiskey boom — are $100 per pour. While $100 may seem way out of kilter, consider that the Hibiki and Yamazaki bottles retail for $750 — and Hop Sing has rows of them on its top shelf.
Many of these bottles now circulate almost entirely through secondary markets, where prices can climb multiple times above retail.
Lê said the goal is to pour whiskies that people read about but rarely see, without turning curiosity into a financial stunt.
“I’ve been collecting these bottles for years,” Lê said. “At some point, it’s time to let them go.”
Hop Sing Laundromat, 1029 Race St. Hours: 5 p.m. to 1 a.m. Friday and Saturday. Thursday hours, also 5 p.m. to 1 a.m. No reservations, cash only.
Much of the communication that takes place in the wine world is in code. Words are used that may seem to mean one thing, but actually signal another. This wine unpacks an expert-level wine concept (as its name indicates), and its lesson is quite helpful for those who’d like to be able to navigate their wine options with more confidence.
While the name Textbook cabernet sauvignon might seem innocuous, it’s a clever play on words — suggesting that this wine is a good example of the classic style associated with that particular grape. This is a reference to what experts call “varietal correctness” in wine, a concept that is rarely encountered in other corners of the food world. After all, most of the time, a tomato tastes like a tomato, a cheddar cheese like a cheddar, and so on. However, there is considerable style variance found in wines made using the same grape. Not only can they taste quite different based on where they are grown, but that flavor can also be manipulated dramatically in the winemaking process.
So what is the “correct” way for cabernet sauvignon to taste? A century ago, all wines of quality came from Europe, from regions that each grew their own native grape varieties, with cabernet sauvignon hailing from the Bordeaux region of France. So when vintners aim to produce a classically styled version of this grape, they aim for Bordeaux-style characteristics, and that is what the sly branding here conveys.
While this California wine is far riper and fruitier than a Bordeaux, thanks to the climate and terrain of the Paso Robles region, it does display a French-inspired restraint in its styling. Compared to its closest competitors, it feels a touch lighter on the palate, tastes a smidge drier on the tip of the tongue, and has a bit more of the tartness and slight bitterness found in French cabernet sauvignon. The overall effect is to give the wine a flavor profile closer to that of fresh blackberries than of baked blackberry desserts, making it quite food-friendly and especially well-suited to foods containing peppers, tomatoes, or olives.
Textbook Cabernet Sauvignon
Textbook Cabernet Sauvignon
Paso Robles, California; 13.9% ABV
PLCB Item #100034407 — on sale for $22.99 through March 1 (regularly $27.99). No alternate retail locations within 50 miles of Philadelphia.
Del Frisco’s Double Eagle Steakhouse in Center City, with its large round tables, soaring ceilings, and big screens flashing sports games above the bar, regularly attracts many large groups of men.
And yet, the establishment has recently gone viral, mainly among women, thanks to a bar menu item entitled “Shucked, Fried, Tossed, and Stirred.” A video of 24-year-old Philly native and influencer Hannah Sparkevicius dubbing the $39 combination — which encompasses a cocktail, half a dozen oysters, truffle fries, and a small Caesar salad — “girl dinner” currently has over 100,000 views.
Sparkevicius posts regularly about beauty trends, going out to eat in Philly, and great deals. The Shucked, Fried, Tossed, and Stirredmenu item fits the bill, standing outon a menu that otherwise features $20 cocktails and half a dozen oysters for $25. (The sampler debuted on the bar and lounge menus at all 15 Del Frisco’s Double Eagle locations last October.)
“Girl dinner” is a social media trend that took feeds by storm two years ago and it hasn’t waned since. Why? Because girl dinners have always existed. The trend simply put a name to casual, pulled-together meals that might not make sense on a restaurant menu. (You don’t have to be a girl to partake in girl dinner.)
Sparkevicius’ video has inspired legions of social media users tagging one another in her comments section, suggesting future Del Frisco’s outings. It also spurred similar posts on others, like one from the Instagram account Who What When Where Philly — which actually prompted me to gather my own girl group and head to Del Frisco’s.
My three girl friends and I made our way to Del Frisco’s 15th and Chestnut location, an ornate, cavernous 1922 lair that was formerly a First Pennsylvania Bank.Weelbowed our way past several groups of bachelor parties, snagged seats at the bar, and ordered our bar specials.
“For me, fries and salad means girl dinner,” said one of my companions. “It’s yin and yang. You have your vegetable, which is healthy and refreshing, and your fries, which are warm, salty, and comforting… If all I eat is a salad, then there’s inadequate satiation. Fries balance out that craving.”
Jojo Goodwin and Bonnary Lek at Del Frisco’s on Feb. 7, enjoying what has been recast as “Girl Dinner”: Caesar salad, French fries, oysters, and martinis.
Our server, Bradley, put exceptional care into taking our orders for martinis and didn’t bat an eye when we requested multiple orders of Shucked, Fried, Tossed, and Stirred: “So that will be four girl dinners for the table?”
When he returned, he carefully arranged the oyster towers (cradling East Coast Blue Points) balanced on top of a plate holding fries, romaine Caesars, and ramekins of ketchup and extra Caesar dressing. Bradley walked around the table cracking fresh black pepper over each mini salad.
Sitting by the kitchen, I watched one girl dinner after another emerge through its double swinging doors. Bradley reported that a dozen other guests had also ordered the same special and called it “girl dinner.”
“Since the video went live, we’ve seen a noticeable increase in guests visiting specifically to request the bar special,” said Sawan Thakkar, vice president of operations for Del Frisco’s in Philly. They’ve also seen a “significant rise in new guests ordering it.”
And how does Del Frisco’s feel about their bar special being renamed?
“We love it,” said Thakkar. “We’re happy to embrace the name.”
To be loved is to be known — or, better yet, to inspire a 3,233-piece custom Lego set.
Gene Gualtieri is devoted to Friday Saturday Sunday. Almost every Friday since 2021, the Fitler Square resident has lined up at 4:30 p.m. to score the same seat at the first-floor bar of Chad and Hanna Williams’ acclaimed Rittenhouse Square restaurant, where he is known to house a full roast chicken — bones and all — and order off-menu sherry martinis from bartender Paul MacDonald. It’s a ritual that has inspired a tattoo on Gualtieri’s bicep: “B9,” code for bar seat no. 9.
“It’s my seat,” said Gualtieri, 57, an engineer. “This feeling of hospitality and being welcomed [at the bar] … it’s a social hub for me.”
So when Gualtieri’s 21-year-old son, Leo, needed a Christmas present for his father, everyone from his aunt Claire to his older brother Sam had the same idea. What if, Leo recounts them wondering, there was a way to shrink Friday Saturday Sunday so it fits in your house?
The resulting gift — a 1½-foot-tall replica of Friday Saturday Sunday’s facade and its ground-level Lovers Bar, constructed out of more than 3,200 Legos — doesn’t skimp on the details. Leo recreated everything, down to the discolored patches of sidewalk out front.
A figurine of bartender Paul MacDonald shows off a Lego version of his Fibonacci sequence wheel to a miniature of Gene Gualtieri inside a Friday Saturday Sunday replica his son built out of Legos.
Friday Saturday Sunday (Leo’s version) comes with Lego figurines of the Williamses, bartender MacDonald, and his father that can be posed to sit in one of the bar’s 13 tiger-print chairs. There’s a petite version of the Fibonacci carousel MacDonald uses to perfect his mixology, plus miniatures of the bar’s gargoyle- and raven-shaped pour spouts, mermaid caryatids, and towering citrus bowls. In honor of restaurant’s Michelin star, Leo even included a tiny and perfectly rotund Michelin Man.
Leo stored the pieces in a repurposed Seinfeld Lego set box that he wrapped in a rendering of the finished design. When Gualtieri opened it on Christmas morning, he cried. The finished version inspired a similar response from others after Gualtieri and the restaurant posted photos on Instagram at the end of January.
Leo Gualtieri made custom packaging for the Friday Saturday Sunday Lego set he got his father Gene for Christmas.
“This is so beautiful I wanna cry,” commented one person. “Top 10 most impressive things I have ever seen,” wrote another.
Leo’s dad concurs. “I was pretty blown away,” Gualtieri said. “At first glance, it looks like a Lego set you’d get a store.”
A replica built brick by (plastic) brick
Recreating Friday Saturday Sunday was a labor of love for Leo, a self-described former Lego kid currently finishing up his senior year at Emerson College as a comedy major. As a child, Leo was fixated on building an ever-expanding amusement park out of the plastic blocks alongside his dad. It was an obsession that served him well this holiday season.
To reconstruct the restaurant, Leo first had to create a rendering of the bar and its exterior in Brick Link, Minecraft-esque software that lets users build and source their own custom Lego sets. Leo said he spent roughly 100 hours translating all the tiny details into Lego form, working first off images of the facade from Google. When those weren’t precise enough, he said, Leo begged MacDonald to send him photos of all the minutiae, from the glassware to close-ups of the light fixtures.
A replica of the Lovers Bar at Friday Saturday Sunday, built out of more than 3,200 custom Legos by Leo Gualtieri.
“It was addicting … I would work on it in class,” said Leo while on Zoom with his father, who scoffed at the admission. “Time would pass much faster because I was locked in.”
Once the rendering was complete, Leo and his mom spent $1,500 on the Lego pieces, sourced from 13 different Lego resellers across Japan, Spain, and the Netherlands. To find a realistic version of Chad Williams’ beard and apron, Leo had to commission custom blocks from an Etsy seller.
After Christmas, Leo spent the remainder of his winter break from college building mini Friday Saturday Sunday, developing calluses from clicking the bricks into place. Dad, Leo said, wasn’t much help.
Hanna Williams, co-owner of Friday Saturday Sunday, holds Lego characters of herself and Gene Gualtieri, whose son Leo spent over 100 hours creating a miniature version of the restaurant out of the plastic blocks.
“He tried to build some chairs,” Leo said of his father. “I don’t think he’s cut out for it.” (Gualtieri agreed. Leo, he admitted, gets his dexterity from his mother.)
Every time he looks at the replica, Gualtieri said he discovers new details, like how the bottles mimic the exact ones behind MacDonald’s bar. Hanna Williams, Friday Saturday Sunday’s co-owner, felt the same when Gualtieri sent her progress updates on the build out.
Hanna Williams, co-owner of Friday Saturday Sunday, and Gene Gualtieri, a regular at the restaurant, pose with Lego action figures of themselves created by Gene’s son Leo.
“I think [Leo] might know every inch of the bar better than me,” she said. Williams especially loves her Lego dopplegangër: “A high bun, bangs, and tattoos? That’s so me.”
Williams is used to her restaurant being the recipient of the highest order of affection. In the decade since she and her husband revamped Friday Saturday Sunday from a classic fine-dining restaurant with excellent mushroom soup into cozy bar for walk-ins with a top-floor tasting menu that melds Caribbean, Asian, and soul food influences, the restaurant has earned a Michelin Star, a James Beard Award, and a spot on the World’s 50 Best North American restaurants. Just last week, Friday Saturday Sunday won an award for excellence in hospitality from the Tasties, Philly’s homegrown culinary honors.
And yet, Williams said, the Lego replica represents an extra-special type of achievement.
“It’s completely overwhelming,” she said. “But at the same time, there’s nothing that could make you feel better.”
“Where do we go for date night?” We have answers for you! Answer five simple questions and let The Inquirer’s Date Finder match you with the ideal Philly-area restaurant.
❤️ Where to find love in the city? These happy people tried its oldest bar.
❤️ Valentine’s Day coincides with Lunar New Year. Here’s where to celebrate.
At Tesiny, the striking new oyster bar and grill from lox and caviar queen Lauren Biederman, critic Craig LaBan finds craft cocktails, shareable plates, and “an extra pulse of intimacy.”
❗Biederman is targeting April for the opening of Biederman’s Rittenhouse, the second location of her South Philly appetizing shop. It’s coming together at 20th and Spruce Streets, the former Charley Dove/Audrey Claire space, with more baking and prepared foods.
Too pretty to eat? You’d be denying yourself a crunchy treat if you skipped the Bloom Shroom, an appetizer at Manong in Francisville. Check out this dish and gems from Emmett and Apricot Stone in our weekly feature.
Scoop
This is quite early, but a high-end Japanese restaurant is planned for a building that will eventually rise on the former site of Kitchen Kapers at 17th and Chancellor Streets in Center City. Among those involved is Tony Rim, formerly of 1225 Raw. Put down the chopsticks, as this one might be two years away. Still, it’s a sign that the upscale Rittenhouse Japanese scene (Dancerobot, Uchi, and Kissho House) is growing further.
Restaurant report
It’s the Year of the Horse, and Kiki Aranita offers a rundown of dining spots where you can celebrate.
Briefly noted
At ease! There’s been a truce in a trademark lawsuit surrounding the recreation of Tun Tavern in Old City.
The “saucer” at Love Park — the old visitor’s center — is in line to reopen this year with a food, beverage, retail, or other hospitality business.
Texas Roadhouse has set Feb. 16 for the opening of its third area location (after Bensalem and Montgomeryville) at Greentree Square in Marlton. It replaces the TGI Fridays that closed two years ago.
Shibam Coffee, a Yemeni coffee house, is looking at next week for its soft opening at 3748 Lancaster Ave. in University City.
Aurora Cafe opens Saturday at 17th and Christian Streets, bringing a zenlike espresso-bar sensibility — and Albanian coffee culture — to Graduate Hospital. The corner café comes from cousins Arjan Parllaku and Bledar Noka, among partners at the Queen Village restaurants Capri and Casa Nostra. Baked goods include wares from home bakers and items produced at Capri. They’re particularly stoked for a feature called “F1 on the bar”: a $2 espresso shot you order at the standing bar, priced less than to-go orders. Initial hours: 7:30 a.m.-4 p.m. daily.
Wonderannounced this week that it’s acquired New York’s vaunted Blue Ribbon Fried Chicken. This is Wonder’s first full purchase; its other restaurant brands were created in-house or licensed to Wonder. No word on which locations will carry it. Meanwhile, Wonder has created a salad brand (Pop Salad) and a Mexican bowl brand (El Diez). They’ll be sold starting today at the Fishtown, Rittenhouse, South Philly, and University City locations.
❓Pop quiz
What kind of dog does Kalaya chef/owner “Nok” Suntaranon own?
What happened to the Taylor Chip cookie shops in Rittenhouse and Fishtown? — Dianne M.
Taylor Chip has permanently closed its Philly locations after only 17 months. Read on to see how the Lancaster County company is now selling a lot of cookies.
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Philly apparently didn’t get a rise out of Taylor Chip.
The Lancaster County cookie and ice cream company abruptly shuttered its stores in Center City and Fishtown in the last week with no notice. They had been open for less than a year and a half.
In an email late Tuesday, a Taylor Chip representative said the company planned to file for bankruptcy protection under Chapter 11, which would enable it to continue operating while restructuring its financial obligations. In addition to the two Philadelphia locations, a store in Lancaster was also closed, leaving the eight-year-old company with four locations, all in Central Pennsylvania, and an e-commerce business.
A Taylor Chip midnight Oreo cookie.
The company said it had signed Philadelphia leases in late 2022 expecting a timeline and costs similar to past openings, which typically took about three months. Instead, permit delays turned what was planned as a six-month rollout into nearly two years. “Without investors, the company relied on creative financing to continue moving forward,” it said. The Philadelphia stores performed well but could not generate enough profit to offset the debt created during the delays, it said.
Taylor Chip, which launched in 2018 as a home-baking project by husband-and-wife Doug and Sara Taylor, joined a burgeoning trend of high-priced cookie shops in Philadelphia in fall 2024. The owners prided themselves on the shop’s vast cookie selection: 24 to 30 varieties available at all times. Their enormous treats, weighing more than 5 ounces and priced at $5.25 apiece, touted local ingredients and house-made inclusions.
Heavy social media marketing accompanied the September 2024 debut of a Taylor Chip beneath a nail salon at 1807 Chestnut St. in Rittenhouse, as well as the opening in a storefront at 1828 Frankford Ave., near Berks Street. Fishtowners, in particular, were irked over a lower-tech promotion that festooned parked cars with fliers made to look like tickets.
The Fishtown and Rittenhouse stores were the sixth and seventh locations for the budding business, but Doug Taylor told The Inquirer for a 2025 story on the big cookie trend that the company’s goal was to open 40,000 stores in 100 countries.
Taylor Chip has been adept at securing grants, including a $470,076 Pennsylvania Dairy Investment Program grant in 2019 (later extended) to support dairy-based processing, and a $510,971 Resilient Food Systems Infrastructure grant announced in 2025 to launch ice-cream production and expand processing to new markets with Pennsylvania dairy farms.
In December, Doug Taylor told Bloomberg News that even on a slow day, Taylor Chip can generate as much in sales in a few hours livestreaming on TikTok as the company does during a full day at one of its stores.
Taylor also said the company had hired a full-time livestream host and was building a facility in Pennsylvania with two live video studios.
This article has been updated with a company statement about the reason for the closing.
Swiped right on a hottie — or two? Looking to celebrate 10 years together? Need to convince your latest situationship to stay? No matter the romantic situation you’re in, there’s one question on every Philly lover’s mind: In a city teeming with incredible restaurants and bars, what’s the best date-night pick? The answer isn’t always so simple.
Luckily, you have the Inquirer’s date-night matchmaker in your back pocket. We’ve plumbed the food team’s deep well of Philly restaurant knowledge to offer you the best recommendations and swoop you (and your date) off your feet.
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The restaurant has massive chandeliers, house-aged meats, burrata smoked tableside, and a private speakeasy-type lounge accessible through a back alley.”},{name:”Wine Dive”,place_slug:”wine-dive”,location:”philly”,region:”Center City”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/CFJGPQOCQVDQBK2LH6TX7YYPFU/1500×1000.webp”,cuisine_name:”Bar”,more:”https://www.inquirer.com/food/restaurants/wine-dive/”,booking:”walk-in”,drinks:”cocktails, wine”,vibe:”surprising, casual”,description:”If you call your bar a u201Cdive bar,u201D is it really a dive bar? Especially if the beers, wines, and cocktails are playfully irreverent and unpretentiously sophisticated? Probably not. But the new Wine Dive, in a former nail salon off 16th and Sansom in Rittenhouse, is a fun, boisterous hangout nonetheless, with a tongue-in-cheek attitude and a killer menu thatu2019s many, many levels above the dirty-water hot dog/reheated pizza level at a typical dive.”},{name:”Cry Baby Pasta”,place_slug:”cry-baby-pasta”,location:”philly”,region:”South Philadelphia”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/SB2FKDBDT5COBJWLZCSNWY2HHU/1500×1000.webp”,cuisine_name:”Italian”,more:”https://www.inquirer.com/food/restaurants/cry-baby-pasta/”,booking:”within-the-week”,drinks:”cocktails, wine”,vibe:”semi-casual”,description:”Despite its name, Cry Baby Pasta is a dose of happiness in Queen Village. The zesty scratch cooking from talented husband-wife duo David Gilberg and Carla GonxE7alves, paired with polished cocktails and fairly-priced, interesting Italian wines, add up to the kind of casual-but-quality restaurant for weekly visits.”},{name:”Sao”,place_slug:”sao”,location:”philly”,region:”South Philadelphia”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/ZDCECDFENVD6BHT3QRDGG7ZLVI/1500×1000.webp”,cuisine_name:”Cambodian”,more:”https://www.inquirer.com/food/restaurants/sao/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”semi-casual”,description:”The other hottest seat is Phila and Rachel Lornu2019s latest Philly gem. It’s a sultry new oyster bar on East Passyunk Avenue with the same high-voltage u201Cno rulesu201D pan-Asian cooking that Mawn offers. Consider this if the other is booked u2014 although you may still encounter the same reservation frustration. “},{name:”Fleur’s”,place_slug:”fleurs”,location:”philly”,region:”Fishtown/Kensington”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/VJNP46B635CPTJIPROBL3C5HS4/1500×1000.webp”,cuisine_name:”French”,more:”https://www.inquirer.com/food/restaurants/fleurs/”,booking:”within-the-week”,drinks:”cocktails, wine, beer”,vibe:”formal, surprising”,description:”Fleuru2019s is George Sabatinou2019s gorgeous new restaurant in Kensington. The menu focused on chef/partneru2019s use of seasonality and fermentation to elaborate on some classic French ideas.”},{name:”Stina”,place_slug:”stina-pizzeria”,location:”philly”,region:”South Philadelphia”,price_range:”$”,src:”https://interactives.inquirer.com/secondbank/arc/7QBO4IIRWFASJGD2VAA4NMZIUM/1500×1000.webp”,cuisine_name:”Pizza, Mediterranean”,more:”https://www.inquirer.com/food/restaurants/stina-pizzeria/”,booking:”walk-in”,drinks:”byobs”,vibe:”casual, surprising”,description:”A charming BYOB, Stinau2019s magic comes from the warmth that emanates from Stinau2019s live-fire brick oven, eclectic gold-framed art on the brick walls, and plates of tender grilled octopus, shatteringly crisp spanakopita, and beef-filled dolmades. Itu2019s the perfect venue for a small table for two, just put your trust in married owners, chef Bobby Saritsoglou and Christina Kallas-Saritsoglou.”},{name:”Spring Mill Cafe”,place_slug:”spring-mill-cafe”,location:”other”,region:”Montgomery County”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/GSAQASM5TBA6FKE3RJL7G6WB7M/1500×1000.webp”,cuisine_name:”French”,more:”https://www.inquirer.com/food/restaurants/spring-mill-cafe/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual, surprising”,description:”A 19th-century farmhouse thatu2019s a BYOB with low ceilings, candlelight, and small tables makes Spring Mill Cafe one of the Philadelphia areau2019s most quietly romantic spots. Enjoy pxE2txE9, rabbit, and slow-cooked meats with friendly, smooth service.”},{name:”Revell Hall”,place_slug:”revell-hall”,location:”other”,region:”Burlington County”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/IZ7BINXFBPGI564BRYM6VTWKNE/1500×1000.webp”,cuisine_name:”Modern American”,more:”https://www.inquirer.com/food/restaurants/revell-hall/”,booking:”within-the-week”,drinks:”cocktails”,vibe:”semi-casual, surprising”,description:”The menu at Revell Hall is built for sharing. Enjoy black truffle chicken, cast iron miso black cod, and beef tataki toast inside the polished dining room with the backdrop of the Delaware River.”},{name:”Northridge at Woolverton Inn”,place_slug:”northridge-at-woolverton-inn”,location:”other”,region:”Hunterdon County”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/K66QVLS23BG55JFDC4RSN6M5ZA/1500×1000.webp”,cuisine_name:”Steakhouse, Seafood”,more:”https://www.inquirer.com/food/restaurants/northridge-at-woolverton-inn/”,booking:”within-the-week”,drinks:”byobs, wine”,vibe:”formal, surprising”,description:”Beneath a cathedral ceiling is Northridgeu2019s intimate dining room, get cozy with Chef Lance Knowlingu2019s prix-fixe menu with American comfort foods as the fireplace keeps you warm. Itu2019s BYOB, but there are wines for sale nearby.”},{name:”Lu2019Olivo Trattoria”,place_slug:”l-olivo-trattoria-exton”,location:”other”,region:”Chester County”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/F455GN4V7NE4XIFTMM3BYP6X4A/1500×1000.webp”,cuisine_name:”French”,more:”https://www.inquirer.com/food/restaurants/l-olivo-trattoria-exton/”,booking:”walk-in”,drinks:”cocktails”,vibe:”semi-casual, surprising”,description:”Opened in late 2025, this Italian bistro in Exton specializes in hand-rolled pastas (with some Thai touches). Also: mussels, sausage, swordfish meatballs, paninis, tiramisu and lots of cocktails.”},{name:”La Belle Epoque”,place_slug:”la-belle-epoque-media”,location:”other”,region:”Delaware County”,price_range:”$, $$”,src:”https://interactives.inquirer.com/secondbank/arc/OWJO2YHXYRGURLHRHT4WCCBBW4/1500×1000.webp”,cuisine_name:”French”,more:”https://www.inquirer.com/food/restaurants/la-belle-epoque-media/”,booking:”walk-in”,drinks:”cocktails”,vibe:”semi-casual, surprising”,description:”A mainstay in Mediau2019s vibrant dining scene, this cozy French bistro on State Street offers artfully arranged dishes u2014 from crepes and croissants to le filet mignon au poivre and truite amandine u2014 and a sizable wine selection to pair them with. La Belle Epoqueu2019s onion soup, topped with gooey Swiss cheese, is always a winner, too.”},{name:”Jolene’s”,place_slug:”jolenes-west-chester”,location:”other”,region:”Chester County”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/CKJEFP7JBFEI3LMGFCSFIA3RWI/1500×1000.webp”,cuisine_name:”French”,more:”https://www.inquirer.com/food/restaurants/jolenes-west-chester/”,booking:”within-the-week”,drinks:”cocktails”,vibe:”surprising, formal”,description:”This low-lit French-leaning dinner spot is built around cocktails and small plates, delivering date-night vibes. Joleneu2019s is big on buzz u2014 both the local word-of-mouth as well as the volume in the dining room. (The restaurant suggests coming out on a Tuesday, Wednesday, or Thursday to avoid the din.)”},{name:”Coco Thai Bistro”,place_slug:”coco-thai-bistro”,location:”other”,region:”Montgomery County”,price_range:”$, $$”,src:”https://interactives.inquirer.com/secondbank/arc/PN3TXBXETZA5BAQDKRVMGMGUYQ/1500×1000.webp”,cuisine_name:”Thai”,more:”https://www.inquirer.com/food/restaurants/coco-thai-bistro/”,booking:”walk-in”,drinks:”byobs”,vibe:”casual, surprising”,description:”The Main Line hamlet of Narberth is hardly a hotbed of ethnic diversity, but it does boast a surprisingly varied food scene including a French patisserie, an Osaka-style Japanese lunch counter and this cute Thai BYO offering decent pad thai, hearty vegetarian stir fries with coconut milk, and a fresh take on the traditional Thai green papaya salad.”},{name:”Casablanca”,place_slug:”casablanca-mediterranean-grill”,location:”philly”,region:”South Philadelphia”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/IPAWXOB5VFGTNC4SL3B7QERZNI/1500×1000.webp”,cuisine_name:”Mediterranean”,more:”https://www.inquirer.com/food/restaurants/casablanca-mediterranean-grill/”,booking:”walk-in”,drinks:”byobs”,vibe:”casual, surprising”,description:”Tucked into the longtime home of Bitaru2019s u2014 just a block or so from the Italian Market u2014 Walid and Tala Barukiu2019s stylish Casablanca dining room offers a comparable menu full of shawarma, falafel, silky hummus and tender Moroccan roast chicken. Thereu2019s also a lovely little market attached with Middle Eastern groceries and Soumaya & Sons pita for sale.”},{name:”Abyssinia”,place_slug:”abyssinia”,location:”philly”,region:”West Philadelphia”,price_range:”$”,src:”https://interactives.inquirer.com/secondbank/arc/3KIQT6EFMBEXJI2FSTRZAEOJCU/1500×1000.webp”,cuisine_name:”Ethiopian”,more:”https://www.inquirer.com/food/restaurants/abyssinia/”,booking:”walk-in”,drinks:”cocktails, Divey”,vibe:”casual, surprising”,description:”Fast, cheap and open late, this beloved West Philly staple offers hearty Ethiopian meals in an intimate, casual setting. A common Abyssinia experience involves a plate of thick and aromatic Wot stew u2014 have it veggie, or with beef, chicken, lamb, shrimp, etc. u2014 served on a fresh blanket of fresh and chewy injera sour bread. “},{name:”Apricot Stone”,place_slug:”apricot-stone”,location:”philly”,region:”Northern Liberties/Spring Garden”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/26WJ2QFHWJDG3NZN4I4UHL4PNU/1500×1000.webp”,cuisine_name:”Mediterranean, Middle Eastern”,more:”https://www.inquirer.com/food/restaurants/apricot-stone/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual”,description:”Owned and operated by mother-son duo Fimy and Ara Ishkhanian, this Northern Liberties BYOB has earned a loyal following thanks to Armenian specialties like the crispy manti, tangy hand-wrapped grape leaves, and lahmajoun flatbreads topped with spiced meat. More recently Apricot Stone has benefited from consultation from Cypriot-born chef Konstantinos Pitsillides, who helped broaden the menuu2019s Mediterranean horizons by adding grilled halloumi, slow-braised rabbit and lamb shanks, and shrimp saganaki u2014 a showstopper which arrives bubbling with fragrant tomato sauce and feta cheese.”},{name:”Provenance”,place_slug:”provenance”,location:”philly”,region:”Center City”,price_range:”$$$$”,src:”https://interactives.inquirer.com/secondbank/arc/QIIW2K43WZEIPI5RO5EFB2YNPQ/1500×1000.webp”,cuisine_name:”French, Korean”,more:”https://www.inquirer.com/food/restaurants/provenance/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”formal”,description:”Provenance is Philly’s most ambitious French fine-dining restaurant in years. Chef Nich Bazik blends classic French cuisine with subtle Korean influences into tasting menus with over 20 courses.”},{name:”Chateau Rouge”,place_slug:”chateau-rouge-restaurant”,location:”philly”,region:”South Philadelphia”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/VUENWF7VGJEDBLFKE7Q5RKGQ3A/1500×1000.webp”,cuisine_name:”West African, French”,more:”https://www.inquirer.com/food/restaurants/chateau-rouge-restaurant/”,booking:”within-the-week”,drinks:”byobs”,vibe:”formal”,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.”},{name:”Ground Provisons “,place_slug:”ground-provisions”,location:”other”,region:”Chester County”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/KOKYXPDG6ZDWNOUKFFWDT4OS6A/1500×1000.webp”,cuisine_name:”Vegetarian, Tasting Menu”,more:”https://www.inquirer.com/food/restaurants/ground-provisions/”,booking:”walk-in”,drinks:”cocktails, wine”,vibe:”semi-casual, formal”,description:”Ground Provisions in West Chester is an all plant-based restaurant built around a multi-course tasting menu that changes regularly. The bar keeps things lively with natural wines, craft cocktails, and local brews, making the pairings part of an immersive experience. Meanwhile, a more casual lounge area offers walk-in snacks and smaller plates for those not doing the full tasting.”},{name:”Ginger”,place_slug:”ginger-restaurant”,location:”philly”,region:”Northeast Philadelphia”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/65I6EUM5HZGVHO5FP2K6OPYFWY/1500×1000.webp”,cuisine_name:”Central Asian”,more:”https://www.inquirer.com/food/restaurants/ginger-restaurant/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual”,description:”Northeast Philadelphia is crowded with kitchens representing the cuisines of the post-Soviet diaspora, from Uzbek plov houses to Georgian bakeries and Uyhgur noodles. But Temir Satybaldievu2019s Ginger is a rare bridge between traditional foodways and the modern ambitions of contemporary fine dining. Plus, the owner/chef is skilled with pastry. The creamy flow of his Basque-style u201CSan Sebastianu201D cheesecake is worth the trip alone. “},{name:”Pho 75″,place_slug:”pho-75″,location:”philly”,region:”South Philadelphia”,price_range:”$”,src:”https://interactives.inquirer.com/secondbank/arc/T4TXQQOSNJHWVIUT7ESU76SC2M/1500×1000.webp”,cuisine_name:”Pho, Vietnamese”,more:”https://www.inquirer.com/food/restaurants/pho-75/”,booking:”walk-in”,drinks:”byobs”,vibe:”casual”,description:”There are many fragrant, beefy, spiced bowls of pho to be slurped around Philly, served in restaurants that often have enormous, almost unwieldy menus. Pho 75 only does pho. It harnesses all its excellence and focus on a single dish, the hallmark of this bare-bones operation out of the D.C. area that has nevertheless wound its way into the hearts of most Philadelphia chefs. Bring cash.”},{name:”Dara”,place_slug:”dara-philly”,location:”philly”,region:”Center City”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/E3QPXD3DCFBIBNMMU5X65GELEE/1500×1000.webp”,cuisine_name:”Thai”,more:”https://www.inquirer.com/food/restaurants/dara-philly/”,booking:”within-the-week”,drinks:”cocktails, byobs”,vibe:”semi-casual”,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”},{name:”Geronimo’s Peruvian Cuisine”,place_slug:”geronimos-peruvian-cuisine”,location:”other”,region:”Montgomery County”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/JISLUDL4YJHQZOCLHYKMKKVZ54/1500×1000.webp”,cuisine_name:”South American”,more:”https://www.inquirer.com/food/restaurants/geronimos-peruvian-cuisine/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual”,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.”},{name:”Dolsan Korean BBQ”,place_slug:”dolsan-korean-bbq-and-sushi”,location:”other”,region:”Burlington County”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/OA5LQFFPJVFCDHN54C6BI73TEY/1500×1000.webp”,cuisine_name:”Korean, Sushi”,more:”https://www.inquirer.com/food/restaurants/dolsan-korean-bbq-and-sushi/”,booking:”walk-in”,drinks:”byobs”,vibe:”semi-casual”,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.”},{name:”Oba Mediterranean Grill”,place_slug:”oba-mediterranean-grill”,location:”other”,region:”Camden County”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/QR6POOR6DZAYVB7DIEC7QV7IHI/1500×1000.webp”,cuisine_name:”Mediterranean, Turkish”,more:”https://www.inquirer.com/food/restaurants/oba-mediterranean-grill/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual, formal”,description:”Oba Mediterranean Grill in Collingswood serves Turkish cooking thatu2019s vibrant and full of character. The kitchen dishes out smoky kebabs, crisp pide, fresh salads, and spreads like hummus and baba ghanoush that are meant for sharing. Itu2019s a spot where bright flavors meet a relaxed table, making every meal feel both abundant and inviting. “},{name:”Yanaga Kappo Izakaya”,place_slug:”yanaga-kappo-izakaya”,location:”philly”,region:”River Wards”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/EHYIHNRTRNC2TJULSKK372OAOA/1500×1000.webp”,cuisine_name:”Japanese, Sushi”,more:”https://www.inquirer.com/food/restaurants/yanaga-kappo-izakaya/”,booking:”within-the-week”,drinks:”cocktails , beer”,vibe:”semi-casual”,description:”This is restaurant veteran Kevin Yanagau2019s stealth transformation of what was once the Abbaye in Northern Liberties. The decor remains virtually unchanged from its divey predecessor, but the menu now features a large array of casually presented handrolls, maki rolls, fries with mayo-heavy dips, little rice bowls, and wagyu hot dogs cut into segments to be shared. Thereu2019s an excellent happy hour that includes food specials and drinks, mostly under $10. Behind a bookcase, youu2019ll also find Yanagau2019s far more elevated omakase, where a plethora of ultra-fine ingredients are manipulated into singularly spectacular bites.”},{name:”Roxanne”,place_slug:”roxanne”,location:”philly”,region:”South Philadelphia”,price_range:”$$$$”,src:”https://interactives.inquirer.com/secondbank/arc/WVLZ4GMQINCIDCT2XDTEMMLTXM/1500×1000.webp”,cuisine_name:”American, Tasting Menu”,more:”https://www.inquirer.com/food/restaurants/roxanne/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”formal”,description:”In Queen Village, Roxanne turns dinner into a playful experiment where flavor and presentation are unpredictable. Chef Alexandra Holt leans into unexpected pairings and daring ideas, from inventive riffs on Philly classics to desserts that flip form from sweet to savory. The result is a restaurant that mixes refined cooking with a fearless, boundary-pushing energy.”},{name:”Parc”,place_slug:”parc”,location:”philly”,region:”Center City”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/5OR35C67B5HSHNFWH5O7TWRUIY/1500×1000.webp”,cuisine_name:”French”,more:”https://www.inquirer.com/food/restaurants/parc/”,booking:”months-ahead”,drinks:”cocktails, wine , beer”,vibe:”semi-casual”,description:”In a city with a vibrant but restless food scene, Stephen Starru2019s mega-brasserie on Rittenhouse Square has remained relevant by doing what it does really, really well. With its mosaic-tiled floors, pewter-topped bar, and patina mirrors, the perpetually busy and bustling Parc exudes authentic Parisian energy. “},{name:”Le Virtu”,place_slug:”le-virtu”,location:”philly”,region:”South Philadelphia”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/EYEMS2JXWFAFPNWWYAUWNFGLAU/1500×1000.webp”,cuisine_name:”Italian”,more:”https://www.inquirer.com/food/restaurants/le-virtu/”,booking:”within-the-week”,drinks:”wine”,vibe:”semi-casual”,description:”Le Virtu is a South Philly restaurant focused on rustic cooking inspired by Italyu2019s Abruzzo region. The menu highlights handmade pasta, house-cured meats, and dishes made with local ingredients. Itu2019s a steady spot that keeps things traditional without feeling dated. Seasonal specials and a robust selection from the grill round out a menu that leans on the heartier side.”},{name:”Superette “,place_slug:”superette”,location:”philly”,region:”South Philadelphia”,price_range:”$, $$”,src:”https://interactives.inquirer.com/secondbank/arc/TJXDNSK4QFC35KYEJPOJBQOFHM/1500×1000.webp”,cuisine_name:”French, Bar, Market”,more:”https://www.inquirer.com/food/restaurants/superette/”,booking:”walk-in”,drinks:”cocktails, wine”,vibe:”casual”,description:”Superette is a cozy corner spot on East Passyunk combining a small market and bottle shop with a laid-back wine bar. The menu leans into light bites, refreshing sandwiches, and playful desserts. Itu2019s a chill neighborhood place that gives off a relaxed vibe while staying thoughtfully curated.”},{name:”Poison Heart”,place_slug:”poison-heart”,location:”philly”,region:”North Philadelphia”,price_range:”$, $$”,src:”https://interactives.inquirer.com/secondbank/arc/ZJ4OL5SUFZE45PN33ILECXRKWA/1500×1000.webp”,cuisine_name:”Bar, American”,more:”https://www.inquirer.com/food/restaurants/poison-heart/”,booking:”walk-in”,drinks:”cocktails, beer”,vibe:”casual”,description:”Low-lit and loud, Poison Heart has a small, impeccably curated menu of good food and drinks u2014 just what you’d expect from an alum of Le Caveau and Good King Tavern. Light bites (oysters, olives, shrimp cocktail, fried pickles) counterbalance an excellent patty melt and grilled cheese. Don’t skip best-selling the freezer cocktails.”},{name:”La Jefa”,place_slug:”la-jefa”,location:”philly”,region:”Center City”,price_range:”$, $$”,src:”https://interactives.inquirer.com/secondbank/arc/QCO7RSW4VVBYPI2QIWK33WNSP4/1500×1000.webp”,cuisine_name:”Mexican, Bar, Cafe”,more:”https://www.inquirer.com/food/restaurants/la-jefa/”,booking:”within-the-week”,drinks:”cocktails”,vibe:”semi-casual”,description:”La Jefa is a Mexican-inspired all-day cafe and nightlife spot in Philly that bridges flavors from Guadalajara and local flare. The menu ranges from chilaquiles to aguachile, with plenty of bold, regional flavors. Drinks lean toward agave spirits with creative twists, while the Milpa lounge in the back offers a more intimate space for cocktails.”},{name:”Suraya”,place_slug:”suraya”,location:”philly”,region:”Fishtown”,price_range:”$, $$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/URTITURTJJHUXJJXNDBZOR2GIE/1500×1000.webp”,cuisine_name:”Levantine, Middle Eastern, Mediterranean, Lebanese”,more:”https://www.inquirer.com/food/restaurants/suraya/”,booking:”months-ahead”,drinks:””,vibe:”semi-casual”,description:”The menu at this sprawling and beautiful Fishtown destination for Lebanese food from the Defined Hospitality restaurant group is 90% gluten-free. It offers cruditxE9 in lieu of pita for the mezza (including the intensely smoky baba ghanoush) and nothing with gluten touches the live fire grill that produces some of the restaurantu2019s most memorable flavors, from the various kebabs to the head-on prawns and samke harra branzino.”},{name:”Mary”,place_slug:”mary”,location:”other”,region:”Montgomery County”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/EMAR6EIMLFDCNLLWOIXCOB6FMU/1500×1000.webp”,cuisine_name:”American, Modern American”,more:”https://www.inquirer.com/food/restaurants/mary/”,booking:”within-the-week”,drinks:”byobs, cocktails”,vibe:”formal, surprising”,description:”Mary is a cozy, dimly lit BYOB in Ambler from chef Chad Rosenthal, offering a small menu built around well-executed comfort food. Dishes are prepared in an open kitchen, with an emphasis on high-quality, local ingredients, and layered flavors. Whether itu2019s the pepper-crusted steak or a slice of warm apple cake, you can be sure the food is carefully crafted.”},{name:”Hearthside”,place_slug:”hearthside”,location:”other”,region:”Camden County”,price_range:”$$, $$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/EWQJW76Q4JC2FDW6ECGQOBFPDI/1500×1000.webp”,cuisine_name:”BYOB, American, Steakhouse”,more:”https://www.inquirer.com/food/restaurants/hearthside/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual, surprising”,description:”Hearthside in Collingswood is a modern American BYOB with an open kitchen and wood-fired grill at the heart of its space. The menu changes seasonally and focuses on local ingredients, offering dishes like dry-aged steaks, handmade pastas, and seafood cooked over an open flame. With its warm interior and focus on well-executed food, itu2019s a popular choice for both special occasions and casual nights out.”},{name:”Palizzi Social Club”,place_slug:”palizzi-social-club”,location:”philly”,region:”South Philadelphia”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/TJS6KVCLVVDYLODM7XDRARCZFE/1500×1000.webp”,cuisine_name:”Italian”,more:”https://www.inquirer.com/food/restaurants/palizzi-social-club/”,booking:”months-ahead”,drinks:”wine , cocktails”,vibe:”formal”,description:”Every once in a while, this kitschy, century-old speakeasy in South Philly opens its rolls up to new members, but not many and not often. Your best bet is to buddy up to somebody whou2019s already got a gold seal to flash at the peephole, and play it cool. The main dining room seats about 45 people, while the upstairs cocktail lounge can squeeze in maybe 20, plus five at the bar. “},{name:”Barclay Prime”,place_slug:”barclay-prime”,location:”philly”,region:”Center City”,price_range:”$$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/XMWQX65E6VFDTODE6PY4H42ZEA/1500×1000.webp”,cuisine_name:”Steakhouse”,more:”https://www.inquirer.com/food/restaurants/barclay-prime/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”formal”,description:”With a reputation for dining excellence among athletes, dignitaries, and visiting celebs, this busy boutique steakhouse in Rittenhouse Square has been in the u201CBest Philly Steaku201D conversation going on two decades. Barclay Prime serves the cityu2019s gold standard for dry-aged luxe prime rib eye, and its other meats, fishes, sides and desserts ainu2019t half bad either. “},{name:”Irwin’s”,place_slug:”irwins”,location:”philly”,region:”South Philadelphia”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/J6DBG4R3AFD7ZB7NHEG4QLNHOU/1500×1000.webp”,cuisine_name:”Italian”,more:”https://www.inquirer.com/food/restaurants/irwins/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”semi-casual”,description:”High in the hive of creativity that is South Phillyu2019s Bok Building sits one of the most distinctive and edgy dining rooms in Philadelphia. Led by chef Michael Vincent Ferreri, Irwinu2019s is a magnetic dinner destination, offering stellar views of the city and a menu inspired by modern Sicilian flavors u2014 fish, lamb, agrodolce chicken u2014 but shaped by local seasonality. “},{name:”Fiorella”,place_slug:”fiorella”,location:”philly”,region:”South Philadelphia”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/F32U3RJM5JGWFAKZHU7DBTBMCY/1500×1000.webp”,cuisine_name:”Italian”,more:”https://www.inquirer.com/food/restaurants/fiorella/”,booking:”months-ahead”,drinks:”cocktails, wine”,vibe:”semi-casual”,description:”Named for the landmark butcher shop that occupied the space for 125 years, Marc Vetriu2019s bustling pasta bar fits right into its Italian Market neighborhood. With its tin ceiling, tiled walls, and behemoth brass cash register circa 1901, Fiorella exudes antique vibes while swiftly serving up fresh linguini, gnocchi, ravioli, etc. “},{name:”Meetinghouse”,place_slug:”meetinghouse”,location:”philly”,region:”River Wards”,price_range:”$, $$”,src:”https://interactives.inquirer.com/secondbank/arc/CD3VTCDV6FAAVAJYGCAITDUF4E/1500×1000.webp”,cuisine_name:”Gastropub, American, Bar”,more:”https://www.inquirer.com/food/restaurants/meetinghouse/”,booking:”within-the-week”,drinks:”cocktails, wine”,vibe:”semi-casual”,description:”Sometimes you need a break from all the innovating and experimenting in the restaurant scene. Sometimes you want to go where everybody knows the names of everything on the menu: beer, burger, crab dip, grilled pork and beans. Chef-partner Drew DiTomo and his crew at this Kensington gastropub focus on warmth, preparation and polished nostalgia. “},{name:”Laser Wolf”,place_slug:”laser-wolf”,location:”philly”,region:”North Philadelphia”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/J6ZWKLA5ONBLXJTAOYWNABEI3Y/1500×1000.webp”,cuisine_name:”Middle Eastern, Israeli”,more:”https://www.inquirer.com/food/restaurants/laser-wolf/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”semi-casual”,description:”With its roll-up doors, picnic tables and breezy dining area, Michael Solomonov’s wildly in-demand Kensington hotspot has the casual feel of neighborhood eatery. Reservations are recommended but hard to come by. Still, critic Craig LaBan says you have options: u201CWith 20 seats around the bar and chefu2019s counter for walk-ins (try early, late or midweek), chances of sating a craving for an arak-spiked cocktail with a koobideh kebab and hummus ringed by seasonal salatim are strong.u201D”},{name:”Ogawa”,place_slug:”ogawa-sushi-kappo”,location:”philly”,region:”Center City”,price_range:”$$$$”,src:”https://interactives.inquirer.com/secondbank/arc/QSKFHZDFCZFMDBPXLD3BWKXADY/1500×1000.webp”,cuisine_name:”Japanese, Sushi”,more:”https://www.inquirer.com/food/restaurants/ogawa-sushi-kappo/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”formal”,description:”Led by young but skilled head chef Carlos Wills, the $200 omakase experience at Ogawa is top-notch, offering 23 ever-changing courses of raw and rare delicacies served in a traditional, minimalist style. This includes food cooked (like the Wagyu torched before your eyes until it glistens with fat) and otherwise (i.e. the pristinely cut sashimi plate and nigiri draped over vinegar-tanged rice). This Old City spot represents a down-to-earth Philly rebuke to the obnoxious u201Cbromakaseu201D clichxE9: relaxed, convivial and full of colorful surprises in the form of seasonal catches from Tokyo Bay.”},{name:”Southwark”,place_slug:”southwark”,location:”philly”,region:”South Philadelphia”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/HX7TVPINFBAJTEGAVGSQ5KLEB4/1500×1000.webp”,cuisine_name:”Modern American, Italian, Bar”,more:”https://www.inquirer.com/food/restaurants/southwark/”,booking:”within-the-week”,drinks:”cocktails”,vibe:”semi-casual”,description:”It was a tall order, taking over the handsome Queen Village bar-restaurant credited with leading the cityu2019s cocktail revival, but husband and wife duo Marina de Oliveira and chef Chris D’Ambro have by all accounts passed the test with flying colors over the past decade. In addition to its classy, eye-catching cocktails u2014 with names like u201CLawyers, Guns & Money,u201D u201CHouse Of Jealous Lovers,u201D and u201CMariah Carey Can’t Danceu201D u2014 Southwark continues to impress with its appetizers, entrees, and desserts. “},{name:”Alice”,place_slug:”alice-restaurant”,location:”philly”,region:”South Philadelphia”,price_range:”$$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/JJKERXCG35DYRHQSKAFFYZFEAY/1500×1000.webp”,cuisine_name:”Modern American, Tasting Menu”,more:”https://www.inquirer.com/food/restaurants/alice-restaurant/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”formal”,description:”Chef Dave Conn’s casually elegant modern American bistro in the Italian Market is more than a smoke show. Itu2019s a date night destination with an intimate, cozy banquettes, an open kitchen, and a lively bar.”},{name:”River Twice”,place_slug:”river-twice”,location:”philly”,region:”South Philadelphia”,price_range:”$$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/3JJZIWSM4JDRNIDLHO6AD4KV2Y/1500×1000.webp”,cuisine_name:”American, Modern American, Seafood”,more:”https://www.inquirer.com/food/restaurants/river-twice/”,booking:”within-the-week”,drinks:”cocktails, wine”,vibe:”formal”,description:”Known for its harmonious blend of gastronomic preciousness and rustic oomph, this modern American fine-dining spot on East Passyunk earned a semifinalistu2019s nod from the James Beard Foundation in 2024. The menu at River Twice is seasonal and subject to the whims of restless (some have said u201Cmercurialu201D) chef Randy Rucker, who favors upscale, strikingly plated reimaginings of downhome dishes. From a perch at the chefu2019s counter, you may observe him and his crew performing feats of molecular modernism, or arranging sprouts with tweezers, to a Southern rock soundtrack. “},{name:”Her Place Supper Club”,place_slug:”her-place”,location:”philly”,region:”Center City”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/N56DZRFTTBEP5FSPAKQUF6ZWNA/1500×1000.webp”,cuisine_name:”Modern American, Tasting Menu”,more:”https://www.inquirer.com/food/restaurants/her-place/”,booking:”months-ahead”,drinks:”byobs”,vibe:”formal”,description:”Itu2019s hard to overstate the broader influence of Her Place Supper Club, with its frequently changing tasting menus, TED Talk-like course narrations, and Instagram-stoked reservation scrambles that’s led Amanda Shulman to a Michelin star. Her original 24-seat gem is one of Phillyu2019s most exquisitely polished dining experiences, with a thoughtfully concise drink program, an ever-whimsical vibe, and hyper-seasonal menus with French, Italian, and nostalgic Jewish influences. The dishes here are a pitch-perfect collaboration of an all-female kitchen locked in sync.”},{name:”White Yak”,place_slug:”royal-sushi-and-izakaya”,location:”philly”,region:”South Philadelphia”,price_range:”$$$$”,src:”https://interactives.inquirer.com/secondbank/arc/FDYSRBOBURGDBGN6UVRYTEETSM/1500×1000.webp”,cuisine_name:”Japanese, Sushi, Tasting Menu”,more:”https://www.inquirer.com/food/restaurants/royal-sushi-and-izakaya/”,booking:”within-the-week”,drinks:”byobs”,vibe:”casual”,description:`The momos u2014 whether they’re the tongue-tingling chili variety, the carefully pleated Himalayan dumplings, or the moneybag-shaped fried firecrackers dressed in a tangy sauce u2014 merit a trek to this Tibetan BYOB, appropriately nestled high on the hills of Roxborough. Chef-owner Treley Parshingtsang has many other tricks up her sleeve, including a spicy glass noodle salad, coins of handmade Tibetan sausage that melt in your mouth, “Shangri-La style” zucchini in a sweet-and-sour sauce, and thenthuk: hand-pulled noodles swimming in a gingery, tomato-infused beef broth. The experience is enriched by the soft-spoken, attentive service in the cozy golden dining room adorned with candle-lit windows.`},{name:”Andiario “,place_slug:”andiario”,location:”other”,region:”Chester County”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/T2DYTLFBQNEHLFPXJMMMVERIXM/1500×1000.webp”,cuisine_name:”Italian, American”,more:”https://www.inquirer.com/food/restaurants/andiario/”,booking:”months-ahead”,drinks:”cocktails, wine”,vibe:”formal”,description:”In West Chester, thereu2019s one place for fine dining, complete with white tablecloths and a careful wine list u2014xA0and thatu2019s chef Anthony Andiariou2019s Italian American gem. The hour-plus drive is worth it with whole animal butchery, handmade pastas, and fresh bread at the end. “},{name:”Pera Turkish Restaurant”,place_slug:”pera-turkish-cuisine”,location:”philly”,region:”Northern Liberties”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/DKL2P554IJFD5PVTAJ7AQXSQ4U/1500×1000.webp”,cuisine_name:”Turkish, BYOB, Halal, Middle Eastern”,more:”https://www.inquirer.com/food/restaurants/pera-turkish-cuisine/”,booking:”walk-in”,drinks:”byobs”,vibe:”semi-casual”,description:”This walk-in-only BYOB, its boisterous brick walls festooned with ceramic plates looking out onto a prime Northern Liberties corner, is always packed. Chef Mehmet Erginu2019s menu is the areau2019s finest example of classic Turkish cooking, distinguished by the chefu2019s touch and close attention to techniques that render dishes with extra depth and flavor.”},{name:”Villa di Roma”,place_slug:”villa-di-roma”,location:”philly”,region:”South Philadelphia”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/UOMPPN3NQRBBHEXUFA3DSXUW6Y/1500×1000.webp”,cuisine_name:”Italian”,more:”https://www.inquirer.com/food/restaurants/villa-di-roma/”,booking:”within-the-week”,drinks:”wine , beer”,vibe:”casual”,description:”Smack in the middle of the Italian Market, Villa di Roma is the eternal answer to u201Cwhere should we take these out-of-towners to dinner?u201D Itu2019s also a favorite of locals thanks to its red-sauce charms and a relaxed atmosphere where getting a little rowdy is encouraged. Come here not for frills u2014 the menus are paper and oft tomato-spattered, and the wine is an afterthought u2014 but for the feeling that not much has changed in this joint since it arrived in Philly in the 1960s. “},{name:”Li Beirut”,place_slug:”li-beirut”,location:”other”,region:”Camden County”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/F3EXKIIIMVANPAUYP3VQL65QH4/1500×1000.webp”,cuisine_name:”Middle Eastern, BYOB, Halal, Mediterranean, Levantine, Lebanese”,more:”https://www.inquirer.com/food/restaurants/li-beirut/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual”,description:”Genial host and owner Tony Massoud works every table in Li Beirut’s breezy dining room while wife Patricia Massoud cooks the cuisine of her youth at their bustling Lebanese BYOB on the ground floor of a century-old house in Collingswood. Itu2019s impossible to order incorrectly here, no matter whatu2019s in the colorful ceramic bowls of mezze or on the platters of charcoal-grilled dishes u2014 but youu2019d be ordering especially right if you wind up with the lamb chops or kafta kebab sausages. Or, instead of having to choose at all, you could just get the Taste of Lebanon, a prix-fixe extravaganza that allows you to run the menu and enjoy one of the best values in the region.”},{name:”El Chingon”,place_slug:”el-chingon”,location:”philly”,region:”South Philadelphia”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/IHHY5MXYDZBXVBDAACJ43I4O2M/1500×1000.webp”,cuisine_name:”Mexican, BYOB”,more:”https://www.inquirer.com/food/restaurants/el-chingon/”,booking:”walk-in”,drinks:”cocktails”,vibe:”semi-casual”,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.”},{name:”My Loup”,place_slug:”my-loup”,location:”philly”,region:”Center City”,price_range:”$$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/FAS3FTDGHZGFVK42VASEJQCTEA/1500×1000.webp”,cuisine_name:”French, Seafood, Modern American”,more:”https://www.inquirer.com/food/restaurants/my-loup/”,booking:”months-ahead”,drinks:”cocktails, wine”,vibe:”formal”,description:”There can be any number of hot restaurants in a given moment, but if there is a restaurant of this particular moment, it is My Loup from chefs Alex Kemp and Amanda Shulman. The dining room thrums with the exuberance of a restaurant that hasn’t just hit its stride, but knows it. Sibling restaurant and perpetual dinner party Her Place may feel more special or even more uniquely Philly, but this is the room you want to be in right now, week after week u2014 at least, if you can afford it.”},{name:”Lark”,place_slug:”lark”,location:”other”,region:”Montgomery County”,price_range:”$$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/EUUQ2VJUUNFMDHHB4R4G6CF5HM/1500×1000.webp”,cuisine_name:”Mediterranean, Seafood, Modern American”,more:”https://www.inquirer.com/food/restaurants/lark/”,booking:”within-the-week”,drinks:”cocktails, wine”,vibe:”formal”,description:”Taking in a sunset from the rooftop terrace while cozying up by a fire with a nightcap u2014 say, the Outdoorsman, with mushroom-infused rye and oolong tea u2014 is reason enough to visit this Main Line gem overlooking the banks of the Schuylkill. But the vivid cooking from Top Chef alum Nicholas Elmi and chef Michael Millon would be a powerful lure in even the dreariest setting. The Mediterranean-leaning menu, which u201Ccoaxes big flavors from seemingly minimalist presentations,u201D highlights fastidiously prepared seafood and lush pastas u2014 think ricotta cavatelli with yellow corn, forest mushrooms, and serrano chili u2014 in equal measure in one of the regionu2019s most stunning spaces.”},{name:”Mawn”,place_slug:”mawn”,location:”philly”,region:”South Philadelphia”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/H67VBNIEMJFPTC5NPGLHCPARRQ/1500×1000.webp”,cuisine_name:”Cambodian, BYOB, Southeast Asian”,more:”https://www.inquirer.com/food/restaurants/mawn/”,booking:”months-ahead”,drinks:”byobs”,vibe:”semi-casual”,description:”One of the hottest reservations in town, Phila and Rachel Lornu2019s intimate Bella Vista BYOB is a tribute to Cambodian cooking. The most exciting dishes on the pan-Asian menu highlight Philau2019s Khmer roots, from the banh chow crepe salad with u201CSunday fish sauceu201D to steak and prahok,”},{name:”Heavy Metal Sausage Co. (trattoria)”,place_slug:”heavy-metal-sausage”,location:”philly”,region:”South Philadelphia”,price_range:”$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/SW6WNC5YMRC2ZPZBI5QSQ3R3PQ/1500×1000.webp”,cuisine_name:”Modern American, BYOB, Sandwich, Tasting Menu, Italian”,more:”https://www.inquirer.com/food/restaurants/heavy-metal-sausage/”,booking:”months-ahead”,drinks:”byobs”,vibe:”semi-casual, surprising”,description:”Whether you crave a lieberwurst sandwich on housemade bread, fresh country pxE2txE9 to go, or a blowout multicourse dinner, Heavy Metal Sausage Co. has you covered. No culinary corner handcrafts more u2014 or with nerdier ambition u2014 than this South Philly storefront run by chef Patrick Alfiero and Melissa Pellegrino. “},{name:”Amma’s South Indian Cuisine”,place_slug:”ammas-south-indian-kitchen”,location:”philly”,region:”Center City”,price_range:”$, $$”,src:”https://interactives.inquirer.com/secondbank/arc/O2Q662MVBRH5BNEPSWGKU3V4VE/1500×1000.webp”,cuisine_name:”Indian”,more:”https://www.inquirer.com/food/restaurants/ammas-south-indian-kitchen/”,booking:”walk-in”,drinks:”cocktails, wine , beer”,vibe:”semi-casual”,description:”The towering dosa u2014 that tawny cone of parchment-thin crepe drizzled with ghee sailing through the dining room to virtually every table u2014 is a tribute to Mama, for whom Sathish Varadhan and Balakrishnan Duraisamyu2019s restaurant is also named: Amma is the Tamil word for u201Cmother.u201D That dedication to the flavors of home has driven the pair to expand across the Philly area, with four locations and more to come. “},{name:”Friday Saturday Sunday”,place_slug:”friday-saturday-sunday”,location:”philly”,region:”Center City”,price_range:”$$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/4RRPTZR62NHX5OHBAUJMUBMD24/1500×1000.webp”,cuisine_name:”Modern American, Tasting Menu”,more:”https://www.inquirer.com/food/restaurants/friday-saturday-sunday/”,booking:”months-ahead”,drinks:”cocktails”,vibe:”formal”,description:”This intimate townhouse restaurant off Rittenhouse Square is still basking in the glow of earning a Michelin star. But with one astounding bite after another on their tasting menu Chad and Hanna Williams are clearly not resting on any laurels. Their townhouse oasis off Rittenhouse Square, already the most exciting fine dining experience in Philly, only continues to get better. The hype for Friday Saturday Sunday is absolutely legit. “},{name:”Zeppoli”,place_slug:”zeppoli”,location:”other”,region:”Camden County”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/OUYPDLC5QNDGRDLUVNEZUXBFHA/1500×1000.webp”,cuisine_name:”Italian, BYOB, Tasting Menu”,more:”https://www.inquirer.com/food/restaurants/zeppoli/”,booking:”walk-in”,drinks:”byobs”,vibe:”semi-casual”,description:”This 35-seat Sicilian-focused BYOB in Collingswood is run by chef-owner Joey Baldino, the force behind the food at Palizzi Social Club. Where the Palizzi feels, well, clubby, thanks to its checkerboard tile floors, leather bar seats, and members-only rule, Zeppoli is brighter and more spare, though often equally packed. The $55 prix fixe has to be one of the best deals in the greater Philadelphia area, with three dishes included, but add-ons allowed u2014 encouraged, even. “},{name:”Gabriella’s Vietnam”,place_slug:”gabriellas-vietnam”,location:”philly”,region:”South Philadelphia”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/JPM7L7Y6LBA7FB4CCXHAMLAS3A/1500×1000.webp”,cuisine_name:”Vietnamese, Southeast Asian”,more:”https://www.inquirer.com/food/restaurants/gabriellas-vietnam/”,booking:”within-the-week”,drinks:”cocktails”,vibe:”semi-casual”,description:”In a city filled with excellent Vietnamese food, Gabriellau2019s Vietnamu2019s star still shines brightly. Chef Thanh Nguyen doesnu2019t just serve dishes that hew to the classic street foods or hot pots of Southern Vietnam, she makes them sensational. Dinner at Gabriellau2019s u2014 especially when Nguyen puts sporadic specials on the menu, like a recent addition of clams simmered in a clear lemongrass and mushroom broth u2014 is a spectacular parade of Vietnamese classics, but made better than anywhere else in Philadelphia.”},{name:”Bolo”,place_slug:”bolo”,location:”philly”,region:”Center City”,price_range:”$$$$”,src:”https://interactives.inquirer.com/secondbank/arc/U7SN2RMYMRDY7EI3GRFT76XYWE/1500×1000.webp”,cuisine_name:”Puerto Rican, Caribbean, Tasting Menu, Latin American”,more:”https://www.inquirer.com/food/restaurants/bolo/”,booking:”within-the-week”,drinks:”cocktails”,vibe:”semi-casual”,description:”Philly has one of the largest and longest-established Puerto Rican communities outside of San Juan and plenty of neighborhood places for a traditional meal of chuletas, mofongo, and chicharrxF3n. Nowhere puts Boricua flavors on a pedestal quite like Bolo. In a beautiful bi-level space in Rittenhouse Square filled with Puerto Rican art, chef Yun Fuentes celebrates his San Juan roots and Latinx cooking from across the Caribbean with polished takes on everything from bacalaitos to ceviche and vaca frita.”},{name:”Vedge”,place_slug:”vedge”,location:”philly”,region:”Center City”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/2VAN3HKGJBBZDLGURVMHNYSWY4/1500×1000.webp”,cuisine_name:”Vegetarian, Modern American”,more:”https://www.inquirer.com/food/restaurants/vedge/”,booking:”months-ahead”,drinks:”cocktails, wine , beer”,vibe:”semi-casual”,description:”A place that will make your guests ask, as mine did, u201CWait … all this is vegan?u201D you don’t need a plant-based diet to appreciate the restaurant’s many charms. Some of the stars on Vedge’s menu u2014 the smoky campfire carrot, the subtly spicy dan dan noodles, or the rutabaga fondue with perfectly tart-and-snappy pickles u2014 have been there for years, but they’re welcome sights every time you encounter this menu full of vegetable-based innovations. This restaurant’s combination of consistency and delight over more than a decade in operation is especially impressive given the ownersu2019 other ventures u2014 most recently, the charming West Chester market & prix fixe Ground Provisions. “},{name:”June BYOB”,place_slug:”june-byob”,location:”other”,region:”Camden County”,price_range:”$$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/L3CA3K3KDZF5TFB7BA2OA7ICVA/1500×1000.webp”,cuisine_name:”French, BYOB”,more:”https://www.inquirer.com/food/restaurants/june-byob/”,booking:”months-ahead”,drinks:””,vibe:”formal”,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. 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As the final two of three Di Bruno Bros. stores to close this month approached their last days, the wind-down was visible on the shelves. Cheeses, meats, breads, and prepared foods vanished first, followed by deeply discounted packaged goods that remained.
The Di Bruno locations in Wayne and the Franklin Residences in Center City, at Ninth and Sansom Streets, will close permanently on Wednesday, with no immediate clarity about what comes next. (The company’s original Italian Market store and Rittenhouse Square shop remain open.)
The closing of Di Bruno’s Ardmore branch last Wednesday, however, is already reshaping the future of Suburban Square’s Ardmore Farmers Market, where the Italian-goods purveyor opened in 2011 and eventually became the dominant tenant.
Di Bruno Bros. in Suburban Square in Ardmore on Jan. 29, about a week before its closing.
Toward the end of its run, the Ardmore location of Di Bruno Bros. occupied more than half of the market’s stalls. Rather than replacing it with another large operator, the market will be reconfigured to accommodate multiple smaller food tenants, said Douglas Green, a principal at MSC Retail, which handles leasing for Kimco Realty Corp., which owns Suburban Square.
“Di Bruno’s just kind of got too big,” Green said. “It limited cuisine diversity and pushed them into specialty items and cuisines that weren’t really their core business.”
An MSC Retail brochure shows four available spaces ranging from roughly 600 to 800 square feet, several of them divisible. Existing vendors — including Stoltzfus Meats, Ardmore Produce, Ardmore Seafood, Malvern Buttery, Sushi Sei, Tabouli, and the Ultimate Bake Shoppe — would remain, with additional “future opportunity” areas identified near the dining zones.
“The idea is to break the space up into smaller units, create more cuisine diversity, and ideally replace the Italian specialty concept,” Green said.
The original Di Bruno Bros. location at 930 S. Ninth St., as seen in 2024, is unaffected by the store closings.
Green said his firm is already negotiating with multiple potential occupants, including chefs and restaurant groups from Philadelphia interested in suburban expansions. “There’s been a tremendous amount of interest — honestly more than I ever would have imagined, and I’m not saying that in a sales-y way,” he said.
For customers, the swiftness of Di Bruno Bros.’ three-store shuttering has been striking.
Brendan Burland, an insurance consultant who lives in Bryn Mawr, stopped by the Wayne location Friday for lunch with a friend and found the bar closed and the shelves reduced to discounted goods.
“No bread, no meats, no fresh cheeses,” Burland said. “It was depressing — a total ghost town.”
Di Bruno Bros.’ largest location, at 18th and Chestnut Streets in Center City, as seen in 2024.
Burland said the store’s restaurant program had been losing its spark even before the final weeks. “The bar menu had become less inspiring over the last few years,” he said. “It started to feel like, ‘Here’s some pizza and some sandwiches,’ instead of something interesting or unique.”
What he will miss most are the basics that made Di Bruno Bros. a destination. “Their product line was pretty substantial. My buddy and I even joked that we should become cheesemongers,” he said, adding “we know nothing about it other than we like to eat cheese.”
Sandy Brown, the company’s executive vice president, said when talks began with Di Bruno Bros. in 2023, it was facing “significant financial challenges” and was at risk of not being able to continue operating.
“We even stepped in ahead of the acquisition to help ensure they could get through the 2023 holiday season, because many suppliers had already begun limiting deliveries due to concerns about the company’s stability,” Brown said.
That disruption in supply contributed to declining sales and worsening store conditions, she said. “Our goal from day one has been to stabilize the business, protect the brand, and preserve an important part of Philadelphia’s history,” Brown said. “We believed — and still believe — that Di Bruno Bros. is worth saving.”
Sandy Brown said the company decided to prioritize the “iconic” locations in the Italian Market and Rittenhouse “because these sites continue to anchor the brand.”
She said all 69 retail workers at the three closing stores were offered positions elsewhere within Di Bruno Bros. or at Brown’s Super Stores, with no loss of pay or benefits. About 70% are expected to remain, she said, while three supervisory positions were eliminated. Workers had complained on social media about the abruptness of the planned closings.
While plans are coming together for the Ardmore location, the future of the Wayne and Franklin spaces remains unresolved. A representative for Equity Retail Brokers said the Wayne space is not yet on the market. MSC Retail, which also handles commercial leasing at the Franklin location, said that space is also not yet being marketed.
Since moving to Glenside in 2016, Brooklyn transplants Damien Graef and Robyn Semien have frequented the Evergreen Cheese Shop in Chestnut Hill, located in a charming courtyard that fringes a parking lot off East Evergreen Avenue, steps from Germantown Avenue. As time went on, the couple took note of two empty buildings next door to the cheese shop, the former homes of Top of the Hill Market, which closed in 2019, and Mimi’s Cafe, which closed in 2022.
As entrepreneurs— the couple own a Williamsburg wine shop together, and Semien runs the podcast company Placement Theory — their gears started turning. “We’d always had this loose idea that maybe someday we’d open [another] wine store, but the logistics are hard,” Semien said.
Part of the bottle selection at Lovat Square.
In 2023, they chatted up John Ingersoll, the Evergreen Cheese owner, who referred them to the landlord for the space at 184 E. Evergreen Ave.
Graef and Semien were not entirely sure what they wanted to create. “We said, ‘Let’s put one foot in front of the other and see how far we get,’” said Graef. “Turns out, pretty far.”
After sitting dark for four-plus years, the Evergreen Avenue courtyard will light up again this week with the opening of Lovat Square, which the couple plan to unfold in stages: first as a bottle shop, then as a garden restaurant, and eventually as a full bar and dining room.
Lovat Square’s bottle shop and tasting room opens Thursday, with about 30 seats, wines by the glass, and a small menu of snacks. The wine selection — just under 400 labels, with about 200 more on the way — doubles as both retail inventory and will become the backbone of the restaurant’s wine list.
Thursday’s opening is a hopeful sign for Chestnut Hill, stung from the recent closings of Iron Hill Brewery and Campbell’s Place. Other coming attractions in the near future will be the Blue Warbler, a day-into-evening restaurant at Germantown and Willow Grove Avenue, and a reopening of Fiesta Pizza on Germantown Avenue near Gravers Lane.
Before relocating from New York with their two children, Semien and Graef opened the Brooklyn wine shop Bibber & Bell in 2013. Since 2022, Graef has been lead sommelier at Jean-Georges at the Four Seasons Hotel. Semien spent 16 years at This American Life and now executive-produces Question Everything, a show focused on journalism in America.
A table at Lovat Square houses a collection of Champagnes and other bubbly wines.
Lovat Square — pronounced “love it,” named after a shade of green often used in tweed — will start with a by-the-glass program of about 15 wines, though Graef expects that number to fluctuate as additional bottles are opened for tastings, events, and informal pours. Snacks — house-made pickles, focaccia, sour cream soubise with potato chips (with optional trout or ossetra caviar), and a cheese plate created by Evergreen’s Ingersoll — will accompany the wine during the initial phase. More substantial food will come later as the outdoor and indoor dining spaces open.
“I think of the wine-shop phase as a cocktail party: small bites while we build toward the main course,” he said.
Co-owner Damien Graef pours Chartogne-Taillet Champagne Sainte Anne for sampling at Lovat Square.
Graef is focusing on independent winemakers. “You’re not going to find Josh or Caymus [wines] here,” Graef said. “But we’ll have something for the person who likes that style. The through-line is small producers who are serious about their land and what they’re making.”
The shelves skew European, with a particular emphasis on Italy and France, but also include wines from the United States, South America, and Eastern Europe. There’s a long table devoted just to Champagne and other bubbles.
The spring opening of the courtyard garden will expand the menu into full dinner service, with seating for about 70. Just under half of those seats are expected to be under a canopy by late summer, extending usability into the shoulder seasons.
Lovat Square’s final phase, targeted for late fall, will bring a full-service restaurant and cocktail bar, including an 18-seat bar and counter seating along the front windows of the former Mimi’s, a separate building in the courtyard.
Lovat Square opens Thursday at 184 E. Evergreen Ave.
Graef, born in the Bay Area but raised in New Jersey, has spent his career in restaurants, beginning as a dishwasher at 13 before moving through kitchens and into front-of-house roles. In the early 2000s he worked at Il Buco in New York, where he met Semien (also a Bay Area native) and Lovat Square manager Patricia Jo Peacock. “I thought I knew something about wine [then], but that was very short-lived,” Semien said.
At the time, Graef was a beer-only drinker — and “not like great beer or anything: Negra Modelo and Yuengling.”
While Graef was at Il Buco, wine director Roberto Paris demystified wine for him. “Getting to meet winemakers for the first time and having them eat family meal with us and get to taste their wine and talk about these little corners of Italy that they were coming from made it more accessible for me,” he said. “That really turned me onto all of this, and then I just fell deep down that hole and have not gotten out since. And it’s only got worse.”
Graef later worked at Chanterelle in TriBeCa before running Aurora in Brooklyn, known for its Italian wine list. As Lovat Square ramps up, he is transitioning to a part-time role at the Four Seasons.
The Chestnut Hill project, the couple said, reflects both their professional histories and their lives in the neighborhood.
“We’re trying to build our favorite place,” Graef said.
Lovat Square, 184 E. Evergreen Ave., lovatsquare.com. Initial hours: noon to 10 p.m. Thursday to Sunday.
In many cultures, Chinese New Year, which falls on Feb. 17 this year, is a holiday spent at home. It’s a time to get together with one’s family, preparing auspicious dishes that represent wealth, like spring rolls that mimic the appearance of gold bars and dumplings that are shaped like ancient gold ingots.
Here in Philadelphia, it is the perfect opportunity to get out and about within the wider Pan-Asian community. Several restaurants are joining forces to celebrate the Year of the Horse, collaborating on menus that combine different New Year’s traditions, while others have special one-offs and time-limited offerings to mark the event.
Philly observes a truly global version of Chinese New Year, whichissometimes called the Spring Festival, celebrating the end of winter and onset of spring. Chinese New Year is also known more inclusively in the U.S. as Lunar New Year, though not every East Asian or Southeast Asian community celebrates the New Year at the same time (or for the same length of time). For instance, Khmer New Year occurs between April 14 and 16 this year, and Tibetan New Year, or Losar, is Feb. 18. In Vietnam, Tết is celebrated for several weeks (longer than in most Chinese cultures).
The Year of the Snake is celebrated in Chinatown Sunday, Feb. 2, 2025, bringing in the Lunar New Year with a parade, lion dancers and fireworks.
If you’re celebrating at home, Chinatown’s grocery store shelves are well-stocked with essential New Year foods like seeds and nuts for good beginnings and plants that are considered lucky, like mandarin trees and bundles of willow branches. Vendors are now selling red envelopes for lai see, or lucky money, and red scrolls denoting traditional well wishes on most Chinatown street corners. Expect some restaurants to be closed for the holiday.
Here are some noteworthy opportunities to celebrate.
This list may be updated as new information becomes available.
Dinner series and collaborations
Lunar New Year dishes for a special collaboration dinner between Gabriella’s Vietnam and Ember and Ash.
Ember & Ash and Gabriella’s Vietnam’s “Smoke meets Saigon”
Scott and Lulu Calhoun, the owners of Passyunk’s Ember & Ash, are hosting their fifth annual Lunar New Year celebration, this time welcoming Gabriella’s Vietnam chef Thanh Nguyen. There will be Vietnamese street food-inspired bites to start, then meat and fish cooked over live fire, along with noodle dishes (denoting long life) and rice and vegetable sides.
Dinner is $75 per person (not inclusive of tax and a 20% auto-gratuity) and will be served family-style starting at 5 p.m. in staggered seatings throughout the evening. Reservations, available on Resy, are strongly encouraged.
Thanh Nguyen of Gabriella’s Vietnam and Lulu Calhoun of Ember and Ash test Lunar New Year recipes.
The Muhibbah dinner at BLDG39 at the Arsenal
The Muhibbah Dinner series was started by chef Ange Branca of Kampar in 2017 to celebrate diversity and raise money for immigrant and refugee nonprofits in Philadelphia. Its next iteration is on Feb. 16. While it isn’t strictly a New Year’s celebration, dinner will commence with a prosperity yee sang salad, which diners traditionally toss in the air with chopsticks.
Dinner is BYOB and tickets are $170 per person. Sales will benefit Puentes de Salud, a nonprofit that promotes the health and wellness of Philadelphia’s Latinx immigrant population. Tickets are available at muhibbahdinners.org/tickets.
Feb. 16, BLDG39 at the Arsenal, 5401 Tacony St., 215-770-6698, bldg39arsenal.com
Com.unity’s Tết collaboration dinner at Yakitori Boy
Ba Le Bakery, Cafe Nhan, Le Viet, Miss Saigon, and more are teaming up for Com.unity’s third annual Tết dinner, hosted this year at Yakitori Boy in Chinatown. After dinner, guests can walk over to the Lunar New Year Parade presented by the Chinatown PCDC and the Philadelphia Suns. Áo dài, or traditional Vietnamese outfits, and other formal garment are strongly encouraged.
There will be one 60-seat seating, with doors opening at 6:30 p.m. A cash bar will be available for the LNY cocktail menu from the Yakitori Boy team. Dietary restrictions cannot be accommodated. Dinner tickets are $108 per person and can be booked via a link accessed through Com.unity’s Instagram profile.
Feb. 16, Yakitori Boy, 211 N. 11th St., 215-923-8088, yakitoriboy.com
Chicken and ginger wontons from The Wonton Project by Ellen Yin.
Hot Pot at the Bread Room
Ellen Yin’s the Wonton Project will host Lunar New Year Hot Pot parties at the Bread Room for groups of six to eight ($125 per person, excluding tax and gratuity). The parties are inspired by an event the Bread Room hosted with Natasha Pickowicz, the author of the cookbook Everybody Hot Pot.
Diners will cook Lunar New Year menu staples together, such as noodles for longevity, Shanghai rice cakes, and dumplings for prosperity. There will also be whole fish on the menu and spring rolls. It will be available to book on OpenTable.
Feb. 17-21, the Bread Room, 834 Chestnut St., Suite 103, 215-419-5820, thebreadroomphl.com
Buddakan’s Lunar New Year brunch
Stephen Starr’s Buddakan will be serving a tasting menu of modern interpretations of traditional Chinese New Year dishes like trotter-stuffed spring rolls, Dungeness crab longevity noodles, whole fish with black bean sauce, as well as a horse-themed dessert (for the Year of the Horse). Brunch runs from 11 a.m. to 2 p.m. Seats are $75 per person (excluding tax or gratuity), with a four-person minimum for reservations. Reservations can be made on OpenTable. The Lunar New Year menu will also be available a la carte for parties of any size.
The Kensington-based Vietnamese coffee roaster and cafe will serve two specialty drinks based on Tết treats: a black sesame hojicha, consisting of black sesame paste, hojicha (roasted green tea), milk of choice, condensed milk, and topped with salted foam. “This drink reminds us of kẹo mè đen, which is a black sesame taffy usually found in the traditional Vietnamese Mứt Tết tray (the tray of dried fruits and candies),” said owner Thu Pham. They’re also making a black sesame banana matcha (black sesame paste, matcha, milk of choice, condensed milk, and topped with banana foam), reminiscent of kẹo chuối, a banana taffy also found in the traditional Vietnamese Mứt Tết candy tray.
Black sesame banana matcha and black sesame hojicha from Càphê Roasters for Lunar New Year 2026.
Luk Fu at Live! Casino
Luk Fu is serving an a la carte menu of very traditional Chinese New Year dishes such as braised pork trotters ($38), whole pompano ($48), and a New Year’s stir fry with spring vegetables and auspicious ingredients like snow peas, wood ear mushrooms, and sweet lapchong, or Chinese sausage ($28). Reservations are available on OpenTable.
At this Washington Avenue institution, you can pick up Tết essentials like the cylindrical bánh tét ($20) and square-shaped bánh chưng ($25), savory rice cakes made with mung beans and pork belly and wrapped in banana leaves. Takeout only. Order online.
Available now until Feb. 18 (or until sell-out), Ba Le Bakery, 606 Washington Ave., 215-389-4350, balebakery.com
