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.
Custardy egg tarts are wiggly, lightly gelatinous conveyors of joy. The finest ones are not too sweet, but beyond that, they have variable compelling qualities, be it their lightly torched tops or innovative whole-fruit or vegetal flavors. There are three styles of egg tarts covered in this map: Portuguese pasteis de nata, flaky Chinese egg tarts, and cookie-style shortcrust egg tarts. They are all magnificent, whether you pick them up from a bakery by the dozen or nibble on them from a dim sum parlor’s lazy Susan.
Beijing Duck Seafood Restaurant
By night, this Race Street restaurant becomes a Peking duck emporium, with white-toqued chefs wheeling roasted ducks through the dining room, announcing their arrival at tables by striking a gong. But by day, Beijing Duck Seafood serves a menu filled with dim sum classics like char siu bao, turnip cakes, spring rolls, and, of course, delightfully and thoroughly classic dim sum-style egg tarts. These are some of the best egg tarts you can get in Chinatown. They’re served piping hot (as all the best egg tarts are), and they have molten, deep yellow custard centers encased by a flaky pastry crust that dissolves in your mouth with a slight chew. They’re small — but not the tiniest you’ll see — and come three to an order.
The pateis de nata at Gilda in Philadelphia on Thursday, Aug. 29, 2024.
Gilda
The flavors of pasteis de nata at Gilda rotate according to whims and seasons. All of the Portuguese tarts have a creamy, cinnamon-flecked egg-yolk custard base that is looser, jammier, and almost whipped compared to the harder-set centers of their Chinese-style counterparts. Baked at high heat, Gilda’s natas naturally develop bruleed brown leopard spots. The tarts themselves have firm, flaky crusts that get filled with core custards like lemon-raspberry and dark chocolate with sea salt. In summer, look for natas flavored with corn, passion fruit, and strawberry. The staff here even makes a sweet nata latte to mimic the three-bite treats, using a house syrup infused with vanilla, cinnamon, and a squeeze of lemon juice. All the egg whites the natas generate get fried and stuffed into a soft but crusty mealhada roll with cheese, avocado, and aioli, resulting in the Sammy, one of the city’s best breakfast sandwiches.
These are the Platonic ideal of dim sum-style egg tarts, which means they’re small — two perfect bites each — with pastry that flakes apart in crisp petals in your mouth. They’re filled with even, yolky custard that balances lightness and richness. These are the perfect mildly gelatinous coda to stuffing yourself with all the other goodies wheeled past your table during dim sum at China Gourmet, and no dim sum experience here is complete without them.
A dim sum cart with full-size dishes at Grand Palace restaurant, 600 Washington Ave.
Grand Palace
This Washington Avenue establishment’s name is not delusional — it truly is grand. This is where you want to bring your 10 best friends for dim sum or brunch, and shout engagingly back and forth with the ladies pushing carts piled high with bamboo steamer baskets. As a bonus, it’s a stone’s throw from Center City and there is parking. Grand Palace has absolutely mastered both steamed buns (its char siu bao is positively fluffy) and egg tarts. The tarts are larger than the average dim sum rendition, coming two to an order (vs. the usual three). The pastry shell crust is incredibly flaky, with a thinner layer of custard than typical Cantonese tarts. The filling is soft, barely sweet, and one of the highlights of a raucous dim sum experience.
Occupying a cheerful, cartoon-muraled, bright blue corner in deep South Philly, Dodo Bakery peddles an impressive variety of Chinese-inflected baked goods, tea-based beverages, and smoothies. The kitchen makes two types of egg tarts: one in a traditional flaky pastry shell, and another whose egg yolk custard is spiked with pandan for a hint of grassy, coconutty flavor and a neon-green hue. Pop them in the toaster oven at home to revive their jiggly freshness. Dodo also churns out enormous renditions of classic Hong Kong pastries, like the staple Canto-British chicken pot pie and triangles stuffed with chopped, bright red char siu roast pork. Their red bean pastries are also excellent and extremely flaky.
Altogether, our staff consumes thousands of meals a year, from on-the-go bites at takeout counters to sumptuous tasting meals at intimate ateliers. It’s no surprise that some experiences are memorable, some are forgettable, and some are memorable for being forgettable (but that’s a different story for a different day).
Here are 20 dishes we ate in 2025 that stopped us mid-bite, clarified a restaurant’s point of view, or captured a moment we wanted to return to. I’ve coursed this out, moving from opening bites through vegetable-forward dishes, then to mains and desserts. As a bonus, there’s a cocktail whose elements provide the perfect transition from snacktime to dinner.
Although some dishes were specials, or are offered seasonally, be assured that these kitchens reliably turn out food that truly is memorable. In a good way. — Michael Klein
Sesame madeleines with ras al hanout butter at Emmett.
Sesame madeleines at Emmett
I don’t think there was a more evocative and hunger-stirring opening bite this year than the warm sesame madeleines with smoked and spiced butter at Emmett. They state the theme of this modern Mediterranean restaurant so clearly — channeling the flavors of the Levant through Euro techniques and local seasonality. Last spring, the butter was scented with the smoked cinnamon of ras el hanout alongside a dollop of rhubarb jam. By my revisit this fall, the butter was fragrant with vadouvan curry, accompanied by blueberry compote. Adding the optional scoop of caviar transformed it from an intriguing first nibble to an all-out indulgence of its own. — Craig LaBan
If I could only order one thing from Alex Kemp’s menu at My Loup in Rittenhouse, it would be the raw bar’s pickled shrimp. Served in a mason jar with a pair of metal tongs, the dish features firm, pink shrimp bathed in a vinegary brine laced with basil leaves. Diners assemble the perfect bite, smearing a rich aioli on saltine crackers, to be topped with the bright shrimp and herbs — marrying salt, fat, and acidity in a way that’s simply addictive. I’m from the South (specifically the home of Mayport shrimp, with a minor-league baseball team named after the delicacy), so I know a thing or two about crustaceans and I won’t order them just anywhere. So trust me when I tell you that this is the spot and the dish. — Emily Bloch
My Loup, 2005 Walnut St., 267-239-5925, myloupphl.com
Umami fries at Mama-San, 226 N. Radnor Chester Rd., Wayne.
Umami fries at Mama-San
The Philly area has its share of outstanding fries: the gold standard Belgian frites from Monk’s Cafe, the duck-fat beauties from Royal Boucherie and Village Whiskey, the slender frites from Parc, and the batata harra-style potatoes from Suraya. Let’s add to the list the umami fries from Mama-San, a fast-casual Japanese newcomer across from Radnor High in Wayne. Straight-cut and fried in soybean oil, they’re glossed with a house blend of nori and spices such as shichimi togarashi, which adds briny, umami depth, and the side of seaweed aioli is a dip worth savoring. — M.K.
Here’s a bonus: a drink that behaves like a dish. On a recent Friday, I was lucky enough to nab a walk-in table at La Jefa, the vibey cafe-slash-cocktail bar that’s part of the revived Tequilas universe. I departed just slightly tipsy enough to not quite remember the food, but one drink — a burnt corn tortilla mai tai made with Cascahuin Blanco tequila, floral vermouth, rum, lime, and the essence of a corn tortilla — left an unforgettable impression. The cocktail leans smoky, with a sweet aftertaste not unlike the flavor of fresh-out-the-oven cornbread. For those who don’t imbibe, a burnt corn tortilla latte is available during the day. — Beatrice Forman
Do you want to see why I’m so excited about the modern Mexican cooking at Amá in Kensington? Behold chef Frankie Ramirez’s seasonal tlayuda for July, a paper-thin tortilla as broad as a pizza, crisped over the coals and topped with a brilliant yellow burst of zucchini flowers. It was a snapshot of summer sunshine, layered with herbaceous epazote pesto, melted Oaxaca cheese, and tangy dollops of buffalo milk burrata. Not only was it delicious, it was probably the most beautiful thing I ate all year. — C.L.
The vegan bean and smoked mushroom burger at Pietramala.
The vegan burger at Pietramala
Earlier this year, chef Ian Graye began selling his veggie burger once a month on Sundays, when his Northern Liberties restaurant is normally closed. At first glance, the burger appears to be an elemental patty made from coarsely ground smoked Mycopolitan comb tooth mushrooms, heirloom pinto beans, and charred onions — repurposed excess ingredients from Pietramala‘s dinner production. But this burger is anything but simple: These patties take three days to prepare, and much longer if you count the months it takes to ferment the house-made tamari, miso, and other larder items that add an impressively deep, layered savor. Once seared in a cast-iron skillet, the burgers get basted with an umami glaze — reduced bean pot liquor that’s been emulsified with more miso and tamari — lending each burger a juicy shine. With the burger set onto a seeded bun with ripe tomatoes, lettuce, onions, and a special sauce made with pickle brine, fermented chilies, and lots of garlic, it’s no wonder Pietramala’s burger pop-ups routinely draw long lines. Check Instagram for availability. — C.L.
A vegan combo with injera at Eshkol Ethiopian Cuisine.
Vegan combo with injera at Eshkol Ethiopian Cuisine
What to get at Eshkol, chef Chaltu Merga’s Ethiopian newcomer in Ardmore? I’d suggest ordering a combination (either vegan or meat-forward) so you can enjoy an assortment of rich stews and vibrant vegetable dishes served atop injera, the traditional teff flatbread used for scooping. Lovely staff will guide you and your pals to your choices. Here, I assembled key sir (beet and potatoes), gomen (collard greens), tikil gomen (cabbage), misir wot (lentils), ater kik alicha (yellow split peas), and, in the center, shiro (chickpeas). The meat dishes include such classics as doro wot (spicy chicken stew with egg), siga wot (beef in berbere), and minchet abish (spiced minced beef). — M.K.
Eshkol Ethiopian Cuisine, 36 E. Lancaster Ave., Ardmore, 484-412-8044, eshkolcuisine.com
Tostones nachos from Amy’s Pastelillos.
Tostones nachos at Amy’s Pastelillos
Over the course of scouting Philly’s best Puerto Rican and South American restaurants for The Inquirer’s 76 guide, I thought I had encountered plantains in all their forms: mashed into mofongo and mangú, caramelized into maduros, molded into petit cups for crackling pork. None, however, stood out more than the platter of tostones nachos from Amy’s Pastelillos, a Fishtown to-go counter better known for its namesake crispy Puerto Rican hand pies. The nachos are made from miniature tostones (to maximize surface area) and blanketed with layers of all the good stuff — cheese, pineapple salsa, jalapeños, pickled onion, and a hefty drizzle of passion fruit hot sauce. Talk about innovation that excites. — B.F.
The audaciously over-the-top McDonald’s Money burger got all the hype and ink (including my own) at Honeysuckle. But the truly unforgettable dish from Omar Tate and Cybille St.Aude-Tate’s culinary exploration of the Black diaspora on North Broad Street are the hot tamales, inspired by the century-old Black food tradition of the Mississippi Delta. The chefs sub grits for Mexican-style masa inside the corn husks, which are stuffed with braised oxtail and wagyu beef cheeks, then simmer them in a cuminy beef broth spiked with house hot sauce. They’re served alongside chili-stewed limas, green tomato salsa verde, saltine crackers made of blue masa, and a cloudy shot of smoky corn milk and liquor. — C.L.
Hyderabadi curry paneer (with necessary water) at Madness of Masala.
Hyderabadi paneer curry at Madness of Masala
Sometimes I need a heater, a dish so spicy it recalibrates my brain like a good cleanse. And this year’s fire award goes to the Hyderabadi paneer curry at Madness of Masala near King of Prussia. This bowl of creamy cheese cubes comes bobbing in a pylon-orange gravy whose full-throttle heat — the result of red Gunturs and green Thai chilies — triggered a ringing sensation in my ears while the rest of my face momentarily went numb. The owner, taking pity, insisted on making me a milder version, despite my protests. But after a few bites, it was clear that this was a dish that expresses itself best when the spice is dialed up to a certain volume. It unlocks a frequency where your buzzing taste buds can sense other flavors flowing through: aromatic cardamom, clove, and coriander; sweet backnotes of cashews and almonds; the soothing richness of cream; and the punctuating tang of vinegar for balance. I didn’t want to miss a note. So I mopped my brow and kept eating. — C.L.
Madness of Masala, 2851 Ridge Pike, Trooper, 484-235-8003, madnessofmasala.com
Roast duck congee with a side of youtiao at M Kee.
Roast duck congee at M Kee
Chinatown has several family-run operations that serve succulent roast duck over silken congee or fragrant, fluffy, dripping-covered rice, or crispy-skinned pork along with thin noodles and gossamer wontons. Somehow, M Kee manages to serve the best of all the above, while quelling a relentless takeout line at lunch. M Kee puts just a bit more care into each item — the duck is carefully diced and its congee is positively packed with the meatiest bits. A croissant-like youtiao comes on the side of the steaming bowl of congee; the flaky sticks of fried dough may be the best I’ve ever had, with strands of fresh ginger and a staggering amount of duck in every bite. — Kiki Aranita
Puebla-born chef Alberto Sandoval, who worked for two decades in Philly fine-dining kitchens such as Lacroix, Striped Bass, and Volvér, cooks family recipes at Tlali, the modest, cash-only BYOB he opened over the summer with his brother Efrain in a rowhouse in Upper Darby. Total charmer. Sandoval cuts no corners on the menu. Besides tasty tacos al pastor (whose pork is tenderized by his father’s secret marinade recipe), you must not miss the huarache Teresita, a seared 12-ounce rib-eye with cactus salad and charred tomatillo salsa atop the thick corn base. — M.K.
The arrival of former Momofuku Ko chef Sean Gray to the Sergeantsville Inn, just north of Lambertville, is one of the best reasons I found this year to drive more than an hour to dinner. And while there were so many incredible dishes on the menu of this revitalized 18th-century stone tavern (fried chicken, grilled prime steaks), the shrimp casino is one you can’t miss. Head-on Spanish blue prawns are split open, stuffed with garlicky breadcrumbs, and roasted over a Big Green Egg grill. You’ll need to dive in and get messy with these majestic crustaceans to pry that tender meat off the shells with your teeth — or simply crunch away, and eat the whole thing. — C.L.
A platter including pork ribs, brisket, and jerk chicken at Big Swerve’s BBQ.
Ribs, brisket, and jerk chicken at Big Swerve’s BBQ
However you get to Big Swerve’s BBQ in Westville, Gloucester County, it would be wise to follow Google Maps, which will send you not to the street address but down an alley and around a parking lot that will swing you perilously close to a brick building. In front of you will be the 20-foot converted shipping container that houses “Big Bottom Betty,” pitmaster Stephen Clark’s offset smoker, fashioned out of a 500-gallon propane tank. Three people can share a combo, such as the Lil Dip Two, a generous sampler of three proteins (let’s say brisket, chicken, and three or four ribs, depending on size), plus three medium sides, including candied yams, cornbread, collard greens, macaroni and cheese, and “mean beans,” a combo of ground beef and baked beans. That’s smoke, sauce, and generosity done right. — M.K.
Big Swerve’s BBQ, 201 Broadway, Westville, 856-349-7469, bigswervesbbq.com
Special Dominó arepa by Puyero Venezuelan Flavor.
Special Dominó arepa at Puyero Venezuelan Flavor
One of my biggest pet peeves is when the bites of a sandwich are uneven, leaving you wanting for one ingredient while going too heavy on another. That doesn’t happen at Puyero in Queen Village, a Venezuelan restaurant known for churning out oversized arepas packed with fillings. Each of Puyero’s cornmeal pockets is excellent, but my favorite is the most basic: the Special Dominó, filled with heaps of avocado, slightly-stewed black bean, sweet plantains, and queso de mano, a soft white mozzarella-esque cheese. All my favorite things, in one arepa. — B.F.
Puyero Venezuelan Flavor, 524 S. Fourth St., 267-928-4584, puyeroflavor.com
The Houdini pizza from Del Rossi’s Cheesesteak & Pizza Co.
The Houdini pizza at Del Rossi’s
Getting my favorite tomato pie riff in Philly has just gotten a whole lot harder, thanks to Del Rossi’s well-deserved Michelin Guide Bib Gourmand. Del Rossi’s 16-inch Houdini pizza layers provolone beneath a plum tomato sauce, then gets a flourish of aged Parmesan post-bake. Its crusts never flop or sag under the weight of toppings. The real magic, however, is how the parm mixes with the tomato sauce to create a tang with an umami bite. Eating at home? Add a drizzle of hot honey and thank me later. — B.F.
Del Rossi’s Cheesesteak & Pizza Co., 538 N. Fourth St., 267-817-7007, delrossisrestaurant.com
A grilled corzetti pasta coin cradles a slice of American wagyu beef and Cooper Sharp foam at Vetri Cucina.
A pasta cheesesteak coin at Vetri
The multicourse “pasta omakase” chef Marc Vetri serves to just six lucky diners each month upstairs at Vetri Cucina has become one of the most coveted culinary events of the moment. The meals themselves may reach a limited audience, but they’ve become a creative laboratory for dishes that often make the restaurant’s main menu. I tasted some extraordinary technical wonders there, like the duck confit culurgiones in orange sauce wrapped in carob dough, or the airy gnocchi stuffed with lobster mousse. But the most unexpected bite was a clever tribute to Vetri’s Philadelphia roots: a tiny cheesesteak of wagyu beef flashed over the coals, then wrapped inside a grilled corzetti pasta coin like a mini-taco alongside roasted onion and foamy flourish of aerated Cooper Sharp cheese. So small, so vivid, so fun. It’s also destined for occasional future cameos as an amuse-bouche in the dining room or a featured bite at special events. — C.L.
Cheeseburger dessert with a chocolate sundae at Roxanne.
Cheeseburger and chocolate sundae at Roxanne
It’s been a big year for bold riffs on cheeseburgers. But Roxanne’s Alexandra Holt is the first who’s ever served me a cheeseburger for dessert, floating the somewhat radical theory that “dessert” simply implies an ending, not necessarily something sweet. The burger itself was savory incarnate, a gushingly rare patty on a sesame-seeded house-baked bun layered with a thick slice of Red Rock blue cheddar cheese, the crunch of raw onions, and creamy mayo. For the dessert doubters, though, it also comes with a powerhouse traditional sweet: a chocolate sundae drizzled with an intense fudge sauce made from 66% dark chocolate that Holt produces from cacao pods she grinds herself at her Queen Village restaurant. This is, in fact, a classic fast-food combo, and now it’s the happy meal of my dreams. — C.L.
This off-menu (but readily available) dessert from Kinto, the Georgian BYOB in Fishtown, reminded me of eating diner blintzes rolled with sweet cream and heaped with maraschino cherries. Here, the classic flavor combo gets the dumpling treatment: A warm khinkali, tinted pink with raspberry juice, is filled with a sour cherry-and-cheese mixture. The dessert is as beautiful as it is comforting. — B.F.
The Caramelia at 1906, the restaurant at Longwood Gardens.
Caramelia at Longwood Gardens’ 1906
Paying homage to Kennett Square’s reputation as the “Mushroom Capital of the World,” the kitchen team at Longwood Gardens’ 1906 restaurant adds funghi wherever it can — even in dessert. The Caramelia, easily its most Instagrammable menu item, is almost too enchanting to eat. It stands vertically on the plate in all its hemispherical glory, resembling the red-topped mushrooms of storybooks or Super Mario Bros. But once you will yourself to break into the decadent chocolate mousse mold, you’re greeted with flavors of espresso and caramel. It’s finished with a playful cocoa “soil,” almost like a grown-up take on the dirt pies with gummy worms of our youth. Beyond the novelty, it’s a not-too-heavy but chocolatey way to cap off a meal. — E.B.
In the middle of Reading Terminal Market, Flying Monkey Bakery sells the platonic ideal of a homestyle apple pie (and also really good whoopie pies). Although the apple crumb pie is a standard 9 inches, it feels more substantial, thanks to a hefty all-butter shell and a granola-esque oat-crumb topping. You get plenty of cinnamon in the rich, thick filling. It tastes just as good cold as it does warm and topped with a scoop of vanilla ice cream. — B.F.
Suraya, the Michelin-recognized Lebanese restaurant in Fishtown, will temporarily close Friday after a nearby rooftop fire left the restaurant without gas.
The Philadelphia Fire Department arrived to fire on the roof of a two-story building on the 1500 block of Frankford Avenue late Thursday night. The department controlled the fire within 20 minutes and there were no reported injuries. The cause was under investigation.
However, Suraya reported that its building was still without gas service and wouldn’t open until the service was restored.
“We are incredibly grateful that our team was unharmed in the fire. We are temporarily without gas, so we cannot open the restaurant. The Suraya team will be working with local authorities to support their ongoing investigation and appreciates the community’s support,” said a spokesperson for Defined Hospitality, the restaurant group that includes Suraya.
Halabi kebabs and the samke harra are pictured at Suraya in Philadelphia’s Fishtown section on Tuesday, Aug. 11, 2020.
Updates on the restaurant opening will be posted on social media at @surayaphilly.
Suraya, named after the sibling-cowners Nathalie Richan and Roland Kassis’ grandmother in Beirut, was just recognized by the Michelin Guide for its welcoming presence, rich Middle East and Levant-inspired menu, and expansive offerings from the bakery and shop up front to its open kitchen and outdoor dining area.
Philadelphia’s restaurant landscape in 2025 was shaped by a combination of ambition and depth: large, market-moving openings at the top end (Borromini, Dancerobot, Uchi, Honeysuckle, Tequilas/La Jefa); suburban newcomers that mattered (Michael, Neos Americana, Salt & Stone); and dozens of smaller additions that boosted neighborhood options.
All told, I count more than 125 newcomers, not including the ubiquitous Wonder locations and multiunit bakery franchises like Paris Baguette and Tous les Jours.
The hottest areas were Rittenhouse and Kensington in the city, and Conshohocken in the suburbs.
Top Openings: Philadelphia
Center City / Rittenhouse / Fitler Square / North Philadelphia
Amma: The polished South Indian restaurant has relocated about two blocks away into more sumptuous quarters at 15th and Walnut, picking up a glassed-in bar.
The Bread Room: A bakery-cafe hybrid from High Street Hospitality on Chestnut Street, around the corner from High Street and Jefferson Hospital, that focuses on laminated pastries, breads, and other daytime fare.
Dancerobot: Chefs Jesse Ito and Justin Bacharach’s sequel to Royal Izakaya is a sultry hideaway on Sansom Street in Rittenhouse.
The dining room at Honeysuckle.
Honeysuckle: Chefs Omar Tate and Cybille St. Aude-Tate have a new stage for Southern cooking rooted in Black culinary traditions on North Broad Street, building on what they started with West Philly’s Honeysuckle Provisions.
Kissho House: Chef Jeff Chen’s refined, two-level Japanese experience in Rittenhouse offers omakase downstairs and an izakaya on street level on Locust.
Uchi Philadelphia: The national Japanese restaurant raises the bar for luxury sushi on Sansom Street in Rittenhouse.
Fishtown/Kensington/Northern Liberties
Amá: Chef Frankie Ramirez’s modern Mexican restaurant on Front Street showcases regional cooking with a serious mezcal and tequila program.
El Chingón Fishtown: Chef Carlos Aparicio’s second location of his acclaimed South Philadelphia taqueria is a beer-garden setting on Frankford Avenue.
Evan Snyder grilling a halibut at Emmett.
Emmett: Chef Evan Snyder is winning plaudits for his Levantine-inspired cooking at the former Modo Mio/Cadence/Primary Plant Based space on Girard Avenue.
Fleur’s: Chef George Sabatino cooks French dishes in an intimate setting in a former furniture store on Front Street.
Forest & Main Fishtown: The Ambler brewery’s first city tasting room, in the former Cheu Fishtown on Frankford, features creative bar food from chef Dane DeMarco (Gass & Main).
Mana Modern Chinese: Modern Chinese BYOB on Second Street in Northern Liberties blends playful dim sum and inventive takes on classics in a mod setting.
Fairmount / Francisville
Javelin: This low-key Fairmount Avenue sushi bar offers a full cocktail bar.
Stephen’s Cafe: This kosher dairy cafe attached to the Chabad of Fairmount, in the former Rembrandt’s, features baking by Shevy Sputz, who also sells her babka, knishes, and other Eastern European baked goods at the local farmer’s market.
South Philadelphia / East Passyunk / Graduate Hospital
Bomb Bomb Bar: Zeppoli/Palizzi chef Joey Baldino revived a classic South Philly corner bar, infusing it with an Italian seafood menu and plenty of downtown energy.
Sao: Chef Phila Lorn and his wife, Rachel, are behind this snug Cambodian-inspired seafood bar on East Passyunk, a sequel to their hit no-rules noodle spot, Mawn.
Supérette: This chill European-style wine bar/cafe/bottle shop on East Passyunk from Chloé Grigri, Vincent Stipo, and Owen Kamihira emphasizes simple plates and easy elegance.
Namaste Indian Bistro: This Indian-Himalayan bistro at 46th and Lancaster is an offshoot of the original in Warminster; there’s also a new location in Collingswood.
Out West: Down North Pizza’s sequel at 52nd and Walnut combines an ambitious coffee program with breakfast and lunch sandwiches in a community-friendly space.
Northwest Philadelphia
The Borscht Belt: The Bucks Jewish deli has opened a counter at Chestnut Hill’s Market at the Fareway.
Burtons Grill & Bar (Wayne): This polished, New England-rooted American grill features a long cocktail list and an unusually thorough gluten-free/allergy-friendly playbook.
Eataly (King of Prussia Mall): The giant Italian marketplace combines multiple restaurants, retail counters, and specialty grocery under one roof.
Hank’s Place (Chadds Ford): Rebuilt after a devastating 2021 flood, this Brandywine mainstay is a cozy diner known for old-school favorites and Wyeth sightings.
Michael Coastal Italian Grille (Collingswood): Chef Michael DeLone leans harder into coastal Italian cuisine after rebranding the upscale Nunzio’s and freshening the environs with new hardwood.
Neos Americana (Conshohocken): Kurt Benkurt and Annalise Long have upgraded their Daniel’s into a refined Mediterranean-leaning dinner destination and bar focusing on mezze, grilled meats, and seafood.
Peter Chang (King of Prussia): Peter Chang, once chef for the Chinese Embassy in Washington, D.C., offers Sichuan classics.
Revell Hall (Burlington): Chef Joey Sergentakis is behind this modern restaurant on the Delaware riverfront, the former Cafe Gallery, billed as “semifine dining.”
Salt & Stone (Conshohocken): Demetrios Pappas is behind this polished restaurant emphasizing seasonal Greek-American cooking and craft cocktails.
Thymari Mediterranean Gastro-Taverna(Swedesboro): This Greek-inspired BYOB offers taverna-style dishes, with a wine list sourced through Kennedy Cellars.
Triple Crown (Radnor): Fearless Restaurants has gone with an equestrian theme for its restaurant/event space at the Radnor Hotel.
Other Noteworthy Openings
Philadelphia
Amina (Northern Liberties): Felicia Wilson and chef Darryl Harmon moved their West African-inspired Southern spot from Old City into the former SIN.
Avana (Center City): Comfort food and American classics from Felicia Wilson and chef Darryl Harmon at Park Towne Place on the Parkway.
Casa Borinqueña(Kensington): Lourdes “Lulu” Marquez-Nau owns this casual Puerto Rican spot serving plant-based versions of classics like pinchos, arroz con gandules, and maduros.
Casa Oui in Queen Village.
Casa Oui(Queen Village): Chef Isabel Nocelo and C.J. Cheyne’s all-day café-restaurant blends French pastry energy with a nighttime menu that leans Mexican, plus a full bar.
Céline(Center City): It’s a cocktail lounge and nightlife-focused venue built around DJ-driven vibes and a reservation-led bar program; a Korean barbecue restaurant counterpart, HYO, is on the way upstairs.
Cerveau (North Philadelphia): Pizza Brain cofounder Joe Hunter created this roomy space at the 990 Spring Garden building to focus on sourdough pizza, handmade pastas, and small plates, with a full bar.
Cormorant (Kensington): This corner bar from the partners behind Vintage and Garage offers an amaro-leaning cocktail list, classic drafts, and no-proof options.
DaVinci & Yu (South Philadelphia): Marc Grika offers a playful mashup of Italian American and Chinese American comfort food on East Passyunk.
The bar at Doho in Mount Airy.
Doho(Mount Airy): This cozy bistro, inside Catering by Design, fuses Latin American and East Asian flavors, with a full bar.
Fetch (Manayunk): A dog park with a bar and a light food menu has succeeded Bark Social on Main Street.
First Daughter Oyster & Co. (Old City): Felicia Wilson and chef Darryl Harmon offer New England-style seafood at the Renaissance Philadelphia Downtown Hotel.
Good Hatch Eatery (West Philadelphia): The popular South Philly bruncherie has expanded to 48th and Pine.
Newsroom Philadelphia (Northern Liberties): A bar-restaurant concept blends media themes with late-night energy, tucked behind an ersatz soda machine.
Olive Roots Cafe (Queen Village): A Mediterranean cafe emphasizes coffee/matcha drinks and croissant sandwiches.
Percy (Kensington): The team behind Forîn Cafe runs this unfussy but stylish diner with a bar and late-night lounge under the El.
A feast at Pinolero.
Pinolero (Kensington): Lilliam Orozco and daughter Sarah are behind this stylish Nicaraguan restaurant in Harrowgate highlighting wood-fire cooking and Central American beverages.
Rhythm & Spirits (Center City): This music-theme bar and restaurant combines cocktails and Spanish-Italian food at One Penn Center (aka Suburban Station).
Rival Bros Coffee(Washington Square West): The Philly coffee chain debuted a swank spot in the Jessup House.
Rockwell & Rose (Center City): This stylish steakhouse has taken half of P.J. Clarke’s footprint in the Curtis Building, across from Washington Square.
Say She Ate Cafe (Center City): There’s great name wordplay and Mumbai-influenced, vegan food on the menu at this fast-casual cafe on South Street just off Broad, carrying on the Govinda’s tradition.
Scusi Pizza (Northern Liberties): Chef Laurent Tournodel’s colorful pizzeria/cocktail spot opened at the Piazza Alta, in advance of a luxe concept called Terra Grill.
The Fulton(Conshohocken): This contemporary Irish tavern serves hearty classics at the former Old Mansion House.
Kaede Sushi & Noodle Co. (Conshohocken): “Sushi speakeasy” is the theme of this stylish room upstairs from Guppy’s Good Times, with food from the team behind Kooma.
The Local (Phoenixville): A breakfast-and-lunch newcomer from the Lock 29 team leans into scratch-made classics and rotating specials.
Maison Lotus (Wayne): This refined Vietnamese coffee bar/restaurant from Win Signature Restaurants (Azie, the Blue Elephant, Teikoku, Mikado Thai Pepper, Mama-San) subsumed the former Margaret Kuo.
Mama Chang(Colmar): A family-style Chinese dining room from chef Peter Chang features Sichuan heat.
Tommy’s Tavern & Tap(King of Prussia): The New Jersey sports bar has set up an outpost outside the mall.
Toastique (Newtown Square): This all-day cafe turns “gourmet toast” into the main event, backed by juices and grab-and-go bowls.
Vanilla Café (New Hope): A sweets-forward cafe does coffee, pastries, and desserts with Instagram-friendly polish.
New Jersey Suburbs
Feed Mill Eatery (Medford): Five brands — Crumb Sandwich Joint, Casa Blanca Taqueria, Davey Stacks Burgers & Cheesesteaks, Mattarello Pizza, and Walterhaus German Fare — have set up at the historic Feed Mill complex, per early word from South Jersey Food Scene.
Flying Pig Tavern & Tap (Riverside): This new outpost of the Bordentown sports bar replaces Towne Tavern.
Julio’s Casa de la Birria (Sewell): The family behind Vineland’s Julio’s on Main has opened a sequel in Echo Plaza: a quick-service taqueria.
Lula’s Empanadas (Haddon Heights): Yaslyn Lora has made the leap from takeout window to full storefront dining room.
Magnify Brewing (Medford): An Essex County craft brewery has opened a laid-back taproom with a beer garden.
Main Street Tacos (Maple Shade): This strip-mall taqueria from David and Israel Morales emphasizes bold flavors.
Max’s Cafe’s neon sign still shines over Pudge’s Pub in Gloucester City.
Pudge’s Pub (Gloucester City): The former Max’s Seafood Cafe has been reconceptualized as an everyday tavern featuring cheesesteaks inspired by Pudge’s Steaks of suburban Philadelphia renown.
On the positive side, many shuttered restaurant spaces didn’t stay vacant for too long, providing a reminder that endings often double as beginnings.
January
Copabanana South Street closed after 45 years amid bankruptcy and following a brief move off the corner of Fourth and South Streets. Copabanana University City is separately owned and unaffected.
Hawthornes Café, the South Philadelphia brunch fixture, closed after 15 years. The location is now the Lodge by Two Robbers.
Ultimo Coffee’s Rittenhouse location closed after about seven years over what were called plumbing issues. It’s now Musette Rittenhouse.
February
Big Ass Slices in Old City closed after nearly eight years for myriad reasons.
Martorano’s Prime, the Italian steakhouse at Rivers Casino run by South Philly native Steve Martorano, closed after a year and a half. The casino, which oversaw operations, rebranded it as Sapore Italian Kitchen.
Mulherin’s Pizzeria in East Market closed after less than a year amid a legal dispute.
Pod, 3636 Sansom St.
Pod, Stephen Starr’s longtime futuristic pan-Asian spot in University City, closed, just shy of its 25th anniversary.
March
Añejo and Figo in Northern Liberties, Chika in Rittenhouse, and Izakaya Fishtown — all run by Glu Hospitality — closed as the company imploded.
April
Blair Mountain Biscuit Co. in Blackwood abruptly shut down after nearly four years.
Crime & Punishment Brewing in Brewerytown cited various reasons for its closing after 10 years, including a shift in drinking culture.
Rudee’s Thai Cuisine in Wynnewood closed after six years, giving way to Delish Thai.
Bar at SIN, 1102 Germantown Ave., on Nov. 12, 2023.
SIN (Steak Italian Nightlife) in Northern Liberties closed after 16 months to make way for Amina, which relocated from Old City.
May
Hale & True Cider Co. in Bella Vista closed after seven years; it is now a location of Carbon Copy.
Manatawny Still Works shut down its entire operation after 11 years, including three tasting rooms, with two days’ notice. The location at 1321 N. Lee St. in Fishtown is now Pip’s, a tasting room from Ploughman’s Cider Co.
Ross & Co., the Hatboro sports bar that succeeded a Bernie’s Pub location, closed abruptly after a little more than a year.
Seorabol’s Olney location closed after 31 years with the retirement of founding chef Kye Cheol Cho. Chef Chris Cho’s Center City outpost remains open.
Stardust Cafe, which only briefly succeeded the Pop Shop in Collingswood, closed. The space is the new location of Jersey Kebab, which relocated from Haddon Township.
The Cauldron, a magic-themed bar in Washington Square West, closed along with all U.S. and U.K. locations. The Philadelphia location was open for about three years.
Campbell’s Place, a fixture in Chestnut Hill for 30 years, closed as the owners said they wanted to start a new chapter in their lives.
ESO Ramen Workshop/Neighborhood Ramenleft its final location, in Society Hill, as owners moved to Japan.
Federal Donuts & Chicken shuttered its Whole Foods Market location in Wynnewood after four years.
Banh Mi & Bottles closed after about nine years as the family has decided to install a different business in the storefront at 712-714 South.
DaMo Pasta Lab’s location at 12th and Sansom Streets closed after about six years. The newer spot, on 20th Street near Rittenhouse Square, remains.
Iron Hill Brewery & Restaurant — all of them —sank in bankruptcy after nearly 30 years. The assets of some of the breweries have been purchased, and tenants are being sought for a few Philly-area locations, including West Chester.
Jansen, chef David Jansen’s fine-dining spot in Mount Airy, closed after nearly 10 years as Jansen moved on to become chef at Whitemarsh Valley Country Club.
Lucha Cartel, the Old City Mexican hangout, was sold after 12 years. It is being rebranded as a location of Tun Tavern, a 21st-century version of the colonial birthplace of the Marine Corps. Owner Montgomery Dahm said it is expected to open in March.
Austrian Village in Rockledge closed after 53 years, following the death of its chef.
Big Charlie’s Saloon in South Philadelphia closed permanently after the death of its owner, Paul Staico, on Nov. 30.
A view of Cantina La Martina taken from the steps of Somerset Station.
Cantina La Martina, chef Dionicio Jimenez’s acclaimed Mexican restaurant in Kensington, closed after nearly four years. He’s pursuing a new location.
Essen Bakery, facing financial pressure, confirmed the permanent closing of its shops in South Philadelphia and Kensington after nine years.
Isot, the Turkish BYOB on Sixth Street near Bainbridge, closed after 10 years at the end of its lease.
Keg & Kitchen in Westmont closed after 15 years with the retirement of owners Kevin and Janet Meeker. It will reopen under new ownership as Duo Restaurant & Bar from the operators of Cherry Hill’s Il Villaggio.
Laurel, Nicholas Elmi’s East Passyunk bistro, closed after 12 years as its lease was winding down.
Marra’s, the landmark South Philadelphia Italian restaurant, closed after 98 years with the sale of its building to Dan Tsao, who is opening a branch of EMei there.
Max’s Seafood Cafe in Gloucester City abruptly closed and is now Pudge’s Pub.
Osteria 545 in Paulsboro closed after nearly five years over economic issues.
Rocco’s at the Brick in Newtown closed abruptly after about eight years over a landlord issue.
Core de Roma’s final location, in Bala Cynwyd, closed after five years. Owners Judy and Luigi Pinti wrote on their website: “After the report of a professional building Inspection company we have decided to not exercise the options to buy or extend the lease for another five years. Also, not finding adequate staff and problem with the parking forced us to close the restaurant.”
Il Fiore, the upscale Italian spot in Bryn Mawr Village that succeeded the Marc Vetri-run Fiore Rosso in mid-2024, has closed. Management’s note suggests that a new occupant is forthcoming. (Il Fiore was not related to the longtime Collingswood BYOB of the same name.)
Mac Mart’s Rittenhouse location closed after 9½ years. It’s relocating in January to a kiosk at 18th and Arch Streets.
Marple Public House in Broomall has ended its nearly six-year run. It will reopen Jan. 2 under new management as Page & Pour Tavern.
Park Place, the intimate tasting-menu restaurant in Merchantville, closed Dec. 20 after nine years. Chef-owner Philip Mangararo announced on social media that he is moving on.
Society Hill Hotel’s operators, Brian Linton and Mike Cangi, announced that they were closing New Year’s Eve after a year and a half. While retaining the boutique hotel, they’re ceding the street-level restaurant to Michael Pasquarello’s 13th Street Kitchens (Cafe Lift, Prohibition Taproom, La Chinesca). Pasquarello told The Inquirer that he would open it in late winter or early spring as Piccolina, a dimly lit Italian bar and restaurant with raw bar, house-made pasta, Neapolitan pizzas, a few large plates, cocktails, and an Italian-only wine list.
Zsa’s Ice Cream marked its finale after 14 years in Mount Airy. A year ago, Danielle Jowdy announced the shop’s “grand closing” as she sought to find a buyer.
Michelin stars, oysters, coffee houses, food halls, and a billion-dollar newcomer shaped the 2025 Philadelphia restaurant scene.
The awards keep rolling in
As Philadelphia gears up to mark the Semiquincentennial, its restaurant scene sits squarely on the national radar.
Michelin inspectors seemed to have had a good first impression of Philadelphia’s dining scene. At the Nov. 18 ceremony, which attracted more than 500 culinary professionals from around the world to the Kimmel Center for the U.S. Northeast Cities awards, nearly three dozen Philadelphia restaurants earned recognition. Center City’s Friday Saturday Sunday and Her Place Supper Club, and Society Hill’s Provenance received a star, while 11 others were designated as “recommended.” Ten others were conferred Bib Gourmand selections for serving what Michelin calls “exceptional food at great value.”
Coffee houses became Philadelphia’s most important third spaces — places to sit, work, talk, and linger without alcohol or reservations. Yemeni coffee chains, in particular, expanded.
Oysters are everywhere as raw bars multiplied. Sao reimagines seafood through a Cambodian influence. Lauren Biederman (Biederman’s) is behind Tesiny, a South Philadelphia raw bar; restaurateur Felicia Wilson and chef Darryl Harmon offer bivalves at their First Daughter Oyster & Co. at the Renaissance Philadelphia Downtown Hotel; and chef George Sabatino and partners have put a raw bar front and center at Fleur’s, their French spot in Kensington.
Food halls grow up, and find their footing
You could describe Eataly, the Italian emporium that opened in October in King of Prussia, and the new Feed Mill Eatery in Medford as food halls because of their everything-under-one-roof setup. But they have common ownership. The new Gather Food Hall and Ridge Hall, however, are assemblages of local operators united for a common mission.
Gather Food Hall in the old Bulletin Building.
Gather, in the former Bulletin Building across from 30th Street Station, has not only gathered Mexican, Cambodian, Peruvian, Indian cuisine, and pizza in University City, it has created a model to combat food insecurity among college students. Gather’s operators partner with Believe in Students, a national nonprofit, and have pledged to give out5,000 low-cost meals in its first year, backed by a $250,000, 10-year commitment from developer Brandywine Realty Trust.
People dining in Ridge Hall in front of Mary’s Chicken Strip Club in Ambler.
Nothing in 2025 unsettled the local industry more than the rapid expansion of Wonder, going from zero to 20 locations in Philadelphia and South Jersey, with even more on the way.
Menus for various cuisines at the Wonder location in Media.
Wonder, backed by $1.5 billion in venture capital, sells food via walk-in, app, and delivery from a diverse lineup of menus by such chefs as Bobby Flay, José Andrés, and Marcus Samuelsson. Want a steak, a pizza, an order of nachos, and a grilled chicken sandwich from the same place, all delivered in 30 minutes? That’s the wonder of Wonder.
Wonder, based in the New York City area, calls itself a food hall. In reality, it’s a ghost kitchen. Food is prepared at a central kitchen and trucked down to each location, where workers (not actual cooks) set up and reheat the dishes in ventless kitchens.
For diners, the appeal is convenience and, for now, price. But as Wonder blankets the region with ads and offers of half-price orders and free delivery to gain a foothold, it is disrupting the industry.
Wonder steers diners away from local shops. It turns choosing a restaurant into scrolling menus on an app, not supporting places you may know. And by pushing everything toward delivery and pickup and by undercutting prices, it makes it harder for independent restaurants — especially neighborhood takeout spots — to survive on already thin margins.
In a year when so much of Philadelphia’s food culture emphasized independent owners and the importance of community, this contrast is striking.
