The Eagles are retaining running backs coach/assistant head coach Jemal Singleton and wide receivers coach Aaron Moorehead, NFL sources told The Inquirer on Tuesday. While coach Nick Sirianni has already made significant changes to his offensive staff, led by hiring Mannion last month, the return of two key members of his staff suggests a relative blending of the old and new.
Mannion, a first-time coordinator, is expected to bring with him some elements of the Kyle Shanahan-Sean McVay scheme that he learned during his playing and coaching careers. While Mannion never previously worked with Josh Grizzard — the Eagles’ new pass game coordinator — Grizzard also has experience in the “Shanahan” scheme.
New tight ends coach/run game coordinator Ryan Mahaffey and offensive line coach Chris Kuper have more direct links with Mannion, having crossed paths with the former backup quarterback and Packers quarterbacks coach.
Eagles wide receivers coach Aaron Moorehead running a drill with DeVonta Smith in June.
The Eagles have yet to hire a new quarterbacks coach. Existing quarterbacks coach Scot Loeffler remains on staff. Mannion, who played for the Rams, Vikings, and Seahawks during his playing career, is expected to work closely with Jalen Hurts, which could determine the type of quarterbacks coach he tabs.
Several other assistants on offense will return, as well, although their future roles are to be determined. Pass game coordinator Parks Frazier, assistant offensive line coach Greg Austin, and offensive quality control coaches Eric Dickerson and Montgomery VaGorder also will be back, sources said.
Kevin Patullo’s future with the team also remains uncertain. He was removed as offensive coordinator by Sirianni last month following his first season as a play-caller, but he currently remains with the Eagles.
Longtime offensive line coach Jeff Stoutland’s resignation last week perhaps was the most significant change thus far this offseason. Stoutland 13-year run with the Eagles came under three head coaches. He became run game coordinator 2018 but was expected to lose that responsibility amid schematic changes.
Tight end coach Jason Michael also is no longer with the organization, sources said.
On defense, most of coordinator Vic Fangio’s staff will return. Defensive backs coach/pass game coordinator Christian Parker left last month to take the Cowboys’ defensive coordinator job. The 67-year-old Fangio considered retirement for a second straight year, but he elected to return, sources told The Inquirer last week.
It’s still unclear how much of the offense will look different with Hurts and most of the starting offense slated to return. The mix of new with Mannion and old from Sirianni’s staff since he became coach in 2021 suggests there will be some carryover.
After decades in business, the expansive store along City Avenue is expected to close in April, according to a Saks Global spokesperson, who said decisions were based on several factors, including store performance and “lease economics.”
Fifty workers at the Bala Cynwyd Saks Fifth Avenue will lose their jobs effective April 11, according to a WARN Act filing with the Pennsylvania Department of Labor and Industry. Another 155 workers at a Wilkes Barre fulfillment center will be laid off, according to a separate filing.
As part of the company’s restructuring, it will shutter seven other Saks Fifth Avenue stores, including at the American Dream mall in North Jersey, as well as a Neiman Marcus in Boston.
“Saks Global is refining its store footprint to focus on profitable locations with the highest growth potential,” company executives wrote on its website, adding that the nine closures represented “the first phase of this ongoing review.”
The move will make the company “better positioned to deliver exceptional products, elevated experiences and highly personalized service across all channels,” CEO Geoffroy van Raemdonck said in a statement.
Over the years, the Saks Fifth Avenue in Bala Cynwyd has become the brand’s only physical outpost in the region. It is referred to as “Saks Philadelphia” on the company’s website, despite being located across the city line in a freestanding building at Bala Plaza.
City Avenue is shown in April 2024. The Saks Fifth Avenue along the busy thoroughfare is closing in April.
Until recently, the longstanding Saks Fifth Avenue appeared primed to be part of the area’s future: In 2024, City Ave District, the nonprofit business development agency that straddles Lower Merion and Philadelphia, reported that business at the store was so strong that it had resisted offers to move to King of Prussia.
Once the Bala Cynwyd Saks Fifth Avenue closes, the nearest location will be in New York.
Saks Global also operates a Neiman Marcus at the King of Prussia Mall, which is not on the list of stores to close.
The Neiman Marcus at the King of Prussia Mall, pictured in 2020, will remain open.
Elsewhere in the country, Saks Global is closing the majority of its standalone Fifth Avenue Club personal styling suites, the company said Tuesday.
In New York, Bergdorf Goodman, which Saks also owns, will remain open.
What Philly-area Saks customers should know
Shoppers walk through Saks Fifth Avenue in New York in January.
Shoppers at the Bala Cynwyd store will no longer be able to buy gift cards in person, according to Saks, and will have 15 days from the start of the closing sale to use existing gift cards.
Items that were bought before the closing sale can be returned or exchanged as usual, the company said, but purchases made during it will be final. Merchandise bought during the closing sale will also be ineligible for return or exchange at stores that are remaining open.
SaksFirst credit cards will still be accepted, according to the company, and customers with those credit cards will still earn points for purchases made in store. Shoppers will no longer be able to make in-person credit card payments or apply for credit cards at the Bala Cynwyd store.
At other Saks locations, including the King of Prussia Neiman Marcus, the company says the customer experience will remain unchanged.
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.
Answer these five questions and we'll match you with the perfect date-night spot.
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Staff Contributors
Design: Jasen Lo
Development: Jasen Lo, Garland Fordice
Illustration and additional development: Sam Morris
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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:”$$$, $$$$”,src:”https://interactives.inquirer.com/secondbank/arc/L3CA3K3KDZF5TFB7BA2OA7ICVA/1500×1000.webp”,cuisine_name:”French, BYOB”,more:”https://www.inquirer.com/food/restaurants/june-byob/”,booking:”months-ahead”,drinks:””,vibe:”formal”,description:”The elegance of classic French cuisine shines on at this Collingswood BYOB, where Richard u201CToddu201D Cusack draws diners with the turning crank of his duck press and the three-course u201Cvoyageu201D tasting for two, which includes the tableside flambxE9e theatrics of crxEApes Suzette. This is the regionu2019s most faithful descendant of the Le Bec-Fin lineage (where Calmels was one of the final chefs and Cusack also worked), but Juneu2019s menu isnu2019t stuck in the Escoffier past, with modern expressions like crudos, vegan dishes, and summer scallops with Jersey corn risotto. Along with gracious service, this intimate gem has evolved into one of the areau2019s loveliest restaurants for a celebratory meal rooted in classic Gallic style.”},{name:”Pietramala”,place_slug:”pietramala”,location:”philly”,region:”Northern Liberties”,price_range:”$$”,src:”https://interactives.inquirer.com/secondbank/arc/YTNW4LVL6NC3ZABVWXREFLYLMQ/1500×1000.webp”,cuisine_name:”Vegetarian, Modern American, Italian”,more:”https://www.inquirer.com/food/restaurants/pietramala/”,booking:”within-the-week”,drinks:”byobs”,vibe:”semi-casual”,description:”Pietramala is a cozy vegan spot, with such a tight menu u2014 usually no more than 10 plates u2014 that you can comfortably order the whole thing with a group of four and not feel overwhelmed. Yet you’ll never have the same meal twice: Chef Ian Grayeu2019s incredibly inventive cooking, which treats produce with the full range of culinary techniques (charring, fermenting, compressing) pushes vegetables to acrobatic heights, and heu2019s always attempting new feats. It’s what’s led him to secure a Mitchelin Green star.”},{name:”Kalaya”,place_slug:”kalaya”,location:”philly”,region:”Fishtown”,price_range:”$$$”,src:”https://interactives.inquirer.com/secondbank/arc/VFWGHFQCL5HXNJUZXV6OZN3KP4/1500×1000.webp”,cuisine_name:”Thai, Southeast Asian”,more:”https://www.inquirer.com/food/restaurants/kalaya/”,booking:”months-ahead”,drinks:”cocktails, wine”,vibe:”formal”,description:”Is there a more exciting restaurant in Philadelphia than Kalaya? Chutatip u201CNoku201D Suntaranon, the James Beard-winning chef, cookbook author, and Chefu2019s Table subject, makes the case for Southern Thai flavors in the soaring, palm-fringed space of a converted Fishtown warehouse that she opened with the partners behind Suraya and Pizzeria Beddia. There are new tasting menu options now, too, that provide perfect examples of how to order a balanced Kalaya meal.”},{name:”Middle Child Clubhouse”,place_slug:”middle-child-clubhouse”,location:”philly”,region:”River Wards”,price_range:”$, $$$”,src:”https://interactives.inquirer.com/secondbank/arc/F2K6JIRYUJCZJMNFXL6KVG6CC4/1500×1000.webp”,cuisine_name:”Modern American, American, Gastropub, Breakfast, Sandwich”,more:”https://www.inquirer.com/food/restaurants/middle-child-clubhouse/”,booking:”within-the-week”,drinks:”cocktails, beer, wine”,vibe:”semi-casual, casual”,description:”A blinking neon martini glass and coffee mug sign, a poster of Princess Diana in her iconic Eagles varsity jacket, and a conspicuously positioned pool table lean into ad-man-turned-sandwich-guy Matt Cahnu2019s penchant for inventive twists on classics and aspirations to create a timeless brand. 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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.
The saucer in LOVE Park finally has a timeline for its revival.
After years of seeking ideas from business owners and other Philadelphians, city officials expect work on the historic building to begin in May, the city’s Parks & Recreation Department says.
But officials are still working to select a partner for the project.
In May, the city issued a “request for expressions of interest” (RFEI) from “visionary businesses, particularly those in food, beverage, retail, or hospitality,” who wanted to partner on the saucer.
City officials said the interest exceeded expectations, with more than 50 applicants submitting ideas. They included “coffee and cafe concepts, casual food offerings, beer garden hybrids, and informal meeting spaces,” according to Parks & Recreation spokesperson Ra’Chelle Rogers.
Among applicants, there was a focus on “flexible, welcoming concepts that function as a true public amenity, encouraging people to meet, linger, and connect in the park,” Rogers said.
The saucer building in LOVE Park is pictured in March 2019, amid early renovations for a bar-restaurant concept that never panned out.
In light of the demand, the city is moving into its next stage, requiring prospective partners to visit the saucer at 3 p.m. on Feb. 18 and submit a proposal online by March 18.
Prospective partners do not need to have submitted an idea in the spring, Rogers said. Any experienced food, beverage, hospitality, or community operator with the capacity to “generate sustainable revenue to support the park” is encouraged to apply, Rogers said.
“The saucer has always been envisioned as a people-first space — one that complements the park, supports programming, and welcomes both residents and visitors,” said Susan Slawson, the city’s parks & recreation commissioner. The RFEI process has given officials “confidence to move forward with a flexible, inclusive model designed for the way people actually use LOVE Park.”
The saucer, also referred to as the UFO, was added to the Philadelphia Register of Historic Places last year. Built in 1960, the building predates LOVE Park, and first served as the city hospitality center. It later housed offices for park staff.
An undated file photo of LOVE Park’s saucer building when it served as the Philadelphia Visitors Center.
For more than a decade, however, the circular structure near 16th Street and JFK Boulevard has largely sat dormant (the building has opened to the public for the Festival of Trees, a Children’s Hospital of Philadelphia fundraiser, during recent holiday seasons).
In March 2019, city officials applauded the early construction of a bar-restaurant that was set to fill LOVE Park’s saucer building. The pandemic later caused the restaurateurs to bow out of the project.
As for this latest request process, city officials said they plan to select a partner by April, and begin work a month later. The timing could coincide with Philly’s celebration of America’s 250th birthday, as well as the city’s hosting of World Cup matches and the MLB All-Star game.
The office of Councilmember Jeffery Young, whose district includes LOVE Park, is set to fund “key utility and infrastructure improvements” at the saucer, according to the city statement, and public grants are being sought to offset other upfront costs.
“Bringing an active, public-facing partner into the saucer is a milestone for LOVE Park and for Philadelphia,” Young said. “I’m proud to support improvements that make the saucer a welcoming hub for years to come.”
Those were the first words from 21-year-old former Sixers guard Jared McCain in his latest vlog after getting traded to the Oklahoma City Thunder on Feb. 4 in exchange for a 2026 first-round pick and three second-round picks.
The former Rookie of the Year front-runner was surprised when he received the news on the team bus, which was headed to the San Francisco airport ahead of the Sixers’ road game against the Los Angeles Lakers.
“We were just on the bus,” McCain said in his latest YouTube video. “I get a call saying it might happen. And then like five minutes later [Daryl Morey] calls and says, ‘You’re cooked, Jared McCain.’ He said, ‘Bye, man. Never speak to me again.’ No, they were nice about it but, you know, it’s part of the NBA.”
When McCain initially broke the news to his teammates, they didn’t believe him.
“Right when I found out, I went to the back of the bus and I told Tyrese [Maxey] and nobody, they didn’t believe me,” McCain said. “And then I think management called them and then we were all getting on the plane and then I’m crying at this point. And we get off the buses and everybody is giving me hugs and I’m just crying. It was like a movie scene. Everybody is getting on the plane and I’m just crying. Lot of tears today. Happy, sad, I don’t know.”
Maxey thought it was a joke when McCain shared the news. Afterward, the All-Star point guard publicly discussed McCain’s departure, calling him his “little brother.”
“It was just like, ‘All right, whatever. He’s just joking,’” Maxey said. “Calls start coming in, and then you realize it’s real.”
McCain had a breakout rookie season, averaging 15.3 points, 2.4 rebounds, and 2.6 assists before his season was cut short by a torn meniscus in his left knee. McCain struggled in his second season after being sidelined for surgeries on his knee and thumb. In 37 games, the young guard averaged 6.6 points, 2.0 rebounds, and 1.7 assists.
On a private jet to Oklahoma City, McCain tried to keep a positive mindset on the trade — even if that meant drawing inspiration from his favorite music artist, Drake.
“I’m in shock still,” McCain said. “I’m an OKC Thunder. What did Drake say? ‘It’s raining money, Oklahoma City Thunder. The most successful rapper 35 and under.’ Drake did say that. So, maybe it was destined for me. And it was in Weston Road Flows too. But, shout-out OKC, man. OKC, here we come. I’m excited, blessed, thankful. Let’s go have some fun.”
Throughout the rest of the video, McCain shared his first few days with his new team — whether he was practicing how to say hi to Shai Gilgeous-Alexander, visiting the Paycom Center, getting locked out of the Thunder’s training facility, meeting OKC fans, or playing in his first game with the team, when he finished with five points, two rebounds, and one assist — and received a standing ovation.
But the former Sixers first-round pick had one more message to Philly fans and it came in song form. McCain dedicated Olivia Dean’s “A Couple Minutes” to the organization and its fan base.
Jared McCain sang his heart out in a tribute to Philly fans 🥹💙
STATE COLLEGE, Pa. — Penn State faced a delayed start to the year’s first transfer window.
While most football programs were plotting next year’s rosters, coach Matt Campbell, who was named the Nittany Lions’ head coach on Dec. 5 after 10 seasons at the helm for Iowa State, was busy hiring his staff.
First he retained interim head coach Terry Smith. Then he brought several of his Iowa State assistants with him to Happy Valley. And a few weeks later, his staff was finalized. But he was behind, playing catch-up in building next season’s roster.
Campbell didn’t care, though. And neither did his staff. Because they weren’t interested in a race for the best talent or for the recruits with the most stars.
They were focused on finding the right players for their program. They recruited individuals who embody the grit and passion that have molded Penn State football into a perennial contender. And in their eyes, they accomplished that.
“We went with a mentality of not wavering from who we want this football team to be — value systems of young men that love the sport of football, young men that love Penn State, and most importantly, young men who also understand the value of an education from this institution,” Campbell said. “Those core values were really critical for us to build this football team.”
Building through the portal
Penn State fired coach James Franklin in October, which resulted in 46 players transferring this winter. But transfer season wasn’t all bad for the Nittany Lions, who added 40 players via the portal — 24 of whom came from Iowa State.
Penn State’s transfer class, which ranks No. 6 in ESPN’s 2026 transfer portal rankings, is headlined by Rocco Becht, 22. A three-year starter with a 24-12 record at Iowa State, Becht completed 60.6% of his passes for 9,274 yards and 64 touchdowns.
In 2024, Becht was an All-Big 12 honorable mention selection after quarterbacking the Cyclones to their winningest season in program history.
Campbell said he believes the quarterback and head coach must be “tied at the hip.” And he thinks his relationship with Becht, who last season played through a torn labrum in his non-throwing shoulder, exemplifies the connectivity essential to creating a successful program.
Matt Campbell said quarterback Rocco Becht is as “competitive as any football player I’ve been around.”
“I believe Penn State football is [about] integrity, character, class, excellence, and grit. [Becht] embodies every one of those traits,” Campbell said. “He’s as tough and as competitive as any football player I’ve been around … I’m really excited for him to continue to lead and grow within our football program.”
Taylor Mouser, Penn State’s offensive coordinator who spent the last two seasons in the same role at Iowa State, brings continued camaraderie with his experienced quarterback. But he wants more from the position.
His philosophy with his offensive players resembles Campbell’s roster-building philosophy. He wants a unified offense filled with “unselfish guys” who are connected to their teammates, coaches, and community.
“I want guys who can provide connection for their teammates. I want guys who can provide energy to the people on the field,” Mouser said. “Your defense is going to play better when they believe in the quarterback. So if you’re going to be a quarterback for us [at Penn State], you’d better have relationships with everybody on the team.”
Creating a culture
Every coach wants to establish a winning culture — one built on hard work, accountability, and trust. But Campbell understands that building a culture isn’t easy, and it takes years to build trust.
“Culture is not words. It’s how you live, it’s how you act, it’s how you carry yourself,” Campbell said. “… It’s all about the people. It’s about aligning the team and the people together. That’s one of the things that I at least know I can look myself in the mirror and [say], ‘We brought the right leaders of young men into our football program.’”
One of those culture builders is Ryan Clanton, Penn State’s offensive line coach who spent the last three seasons in the same role at Iowa State. The former Oregon offensive lineman said Campbell’s success stems from his character, which resembles a “normal dude.”
Clanton called Campbell the easiest coach to work for in college football. It’s why, when Campbell asked Clanton to follow him to Happy Valley, the line coach’s answer was simple: “What time does the plane leave?”
“[Campbell] is the best head coach in the nation. Wherever he went, I was going to go at any level,” Clanton said. “What people don’t see is that he’s very caring. He’ll talk to the janitor for all hours of the night. He can connect with anybody. And he likes to have fun … It’s a blessing to be with him.”
Esperanza Academy Charter High School teachers and staff have unionized.
The brand-new Esperanza High School Collective, a chapter of the American Federation of Teachers, now represents nearly 80 staff at the school.
The move comes during a period of turmoil at the school, after some employees were laid off abruptly in December. Current and former staff say there have been sudden and arbitrary changes at the school, including larger class sizes and fewer staff working directly with children.
Union recognition was hard fought — a majority of the staff signed union cards in the fall, but the Esperanza administration declined to voluntarily recognize the collective.
Instead, the AFT had to go through the National Labor Relations Board, which held an election in late January. In all, 87% of the Esperanza Academy Charter High School staff voted to unionize. (Staff at Esperanza’s elementary and middle schools have not unionized.)
Wendy G. Coleman, president of AFT Pennsylvania, said the organization was “thrilled” to welcome Esperanza Academy high school staff.
“These dedicated educators and staff work tirelessly to ensure that their students receive the best possible education, and AFTPA is ready to work just as diligently to help them secure better class sizes, higher wages, and adequate resources for every member in their first contract,” Coleman said in a statement. “As we know, our members’ working conditions are our students’ learning conditions, and we’re excited to see what the future holds for the Esperanza High School Collective in their first contract.”
Esperanza is the sixth of Philadelphia’s 81 charter schools to form a union; the vast majority of Pennsylvania charters are not unionized.
The Union have added another major signing to what has already been a busy winter transfer window for the club.
The team announced Tuesday that it had acquired Agustín Anello, a 23-year old forward who spent last season with Uruguayan team Boston River.
The Union paid a transfer fee of around $2 million to acquire Anello, a source with knowledge of the deal told The Inquirer. He has been with the team at its preseason camp in Clearwater, Fla., for a few days, and could debut in Tuesday’s final preseason game against CF Montréal (6 p.m., livestreaming on the Union’s website and YouTube).
“Agustín is a versatile, dynamic attacker,” Union manager Bradley Carnell said in the team’s release. “His development in Europe, combined with his recent breakout in Uruguay, reflects a clear upward trajectory. As a domestic player with U.S. youth national team experience, he fits our profile well.”
The Athletic reported that the Union were in talks to sign Anello in January and reported that a deal was being finalized on Feb. 2. Anello let a poorly kept secret further out when he posted a picture from Clearwater on his Instagram story on Monday afternoon. The Union’s logo was visible on Anello’s shorts in the post.
Anello grew up in south Florida and moved with his family to Spain at age 10. He hasn’t lived in the United States since. At 17, he turned pro in Belgium, and played for a range of clubs there, in Croatia, and the Netherlands before moving to Uruguay in the summer of 2024.
Although it has been a long time since he last formally called America home, Anello is not a total stranger to the Union. In November 2023, he was teammates with Nathan Harriel and Jack McGlynn on a U.S. under-23 national team squad that surveyed candidates for the 2024 Olympics.
Anello scored 10 goals across all competitions for Boston River in 2025.
After their preseason finale, the Union’s next match will be a Concacaf Champions Cup game in Trinidad against Defence Force F.C. on Feb. 18.
The Union will open their MLS schedule with a trip to D.C. United on Feb. 21.
