At Manong, chef Chance Anies’ bustling, casual Filipino steakhouse in Francisville, customers are feasting. They’re going all in and ordering 1-pound burgers on puffy, house-baked Hawaiian buns for themselves. (“I love that. Such a bold move,” Anies says.) The charcoal-grilled chicken — a half-chicken marinated in soy, calamansi, lemongrass, annatto, and butter — is selling well, too.
Everybody, it seems, orders a bloom shroom. As Manong is Anies’ homage to Outback Steakhouse, he chose to hold the onion for his crunchy, photo-worthy appetizer — one of Manong’s few vegan offerings.
The kitchen skewers a package of enoki mushrooms at the base to keep them uniform and flat, macerates them in a salt cure for about 20 minutes to get them to sweat, and then dredges them in a mix of cornstarch and ground dehydrated garlic. After a few minutes in the fryer, they get a hit of furikake — nori, brown sugar, chili powder, and dehydrated orange peel. You get a side of what Anies calls “salsa rosada,” a mix of banana ketchup and house-made vegan mayo.
You know what they say: “No rules, just right.” Manong, 1833 Fairmount Ave., 445-223-2141, manongphilly.com
— Michael Klein
The chicken liver mousse at Emmett comes with some awfully convincing mini Eggo waffle dupes.
Chicken liver mousse at Emmett
I giggled when the chicken liver mousse at Emmett was placed in front of me. Six doll-sized, rosewater-scented Eggo-like waffles — but most certainly not actual Eggo waffles — are arranged around a silken quenelle of chicken liver mousse. The dish is both adorable and delicious, the mousse simultaneously light and unctuous, covered in a generous rain of crumbled smoked peanuts. Spheres of concord grape jelly add balance and nasturtium leaves bring a tart freshness. It’s a great interpretation of chicken and waffles, and one I can’t wait to go back in for. Emmett, 161 W. Girard Ave., 215-207-0161, emmettphilly.com
— Kiki Aranita
The octopus at Apricot Stone.
Charred octopus from Apricot Stone
For my 25th birthday, I cracked open a celebratory bottle of Eagles Super Bowl LIX bubbly and tucked into a smorgasbord of Apricot Stone’s shareable plates: crisp pita chips with bowls of nutty muhammara and whipped red pepper-feta dip, flaky cheese boreks, and tabbouleh. The star of the spread, however, were three charred octopus tentacles plated on a bed of lentils with juicy beefsteak tomato slices. The octopus was succulent and meaty, with evenly spaced grill marks that gave it a smoky aftertaste. Combined with the lentils and tomatoes, the dish was bright and transporting: If I closed my eyes, I was feasting on a beach in the Mediterranean, not a table with a clear view of Girard Avenue’s dirty, hardly melted snowdrifts. Apricot Stone, 428 W. Girard Ave., 267-606-6596, apricotstonephilly.com
South Philadelphia has acquired an intriguing handful of Algerian restaurants over the past couple years, including Numidia Algeria (at 2340 S. Hemberger St., near 23rd Street), where I recently devoured a platter of house-made beef merguez, Berber-style semolina flatbread, and pastries. My most memorable Algerian meal of late, however, was the special Friday couscous at Algerino’s, which replaced West Passyunk Avenue’s Little Morocco in July with a wood-fired oven that turns out pizzas topped with merguez, North African-spiced roast chickens, and flavorful kebabs. On Fridays, though, this kitchen is all about producing its weekly special couscous platters: fluffy mounds of fine semolina grains topped with huge hunks of slow-braised beef shank and a tall pan of sauce on the side filled with vegetables and broth to be spooned over top at your leisure.
Couscous is a common Berber dish served across North Africa’s Maghreb region, but chef and partner Kaci Grabi — who previously ran a restaurant in the central Algerian city of Tizi Ouzou — says the Algerian style is to serve components separately, as opposed to the Moroccan manner, in which plates are more composed, with vegetables already arranged over top. Flavor-wise, he says, there are also fundamental differences, with Algerian couscous occupying a restrained middle place between the sweet aromatics typical of Morocco and the spicier harissa profile of Tunisia. Indeed, the clear broth at Algerino’s was simple, rustic, and straightforward in its beefy savor, but still so incredibly satisfying for a cold winter lunch, especially with wedges of fresh-baked Berber flatbread on the side to soak it up. Algerino’s, 1431 W. Passyunk Ave., 267-639-4504, instagram.com/algerinos_restaurant
— Craig LaBan
Lomo saltado from Kiko’s Peruvian Kitchen in Collingswood, N.J.
Lomo saltado from Kiko’s Peruvian Kitchen
Lomo saltado — Peruvian-style steak stir-fry with onions, tomatoes, mild ají amarillo chilies, and French fries — has always been my favorite way to the test the quality of a Peruvian joint. Is the skirt steak tender? Are the fries soggy? Does the sauce capture the umami tang of an elevated soy sauce? If the answers are not yes, no, yes — well, thank goodness there’s always pollo al brasa.
The lomo saltado is textbook at this Collingswood hole-in-the wall, with ultrathin cuts of juicy skirt steak and thick yucca fries only made better by sopping up the sauce. The stir-fry’s tomato slices are still just a bit firm and burst with juice, adding a slight sweetness to the otherwise umami soy sauce. I had no trouble tackling the restaurant’s heaping portions and was secretly disappointed with myself for not leaving more leftovers: Stir-fry always tastes better the next day. Kiko’s Peruvian Cuisine, 624 W. Collings Ave., Collingswood, 856-854-6888, kikosperuviankitchen.com
— Beatrice Forman
Rendang hoagie from the Sego food cart, on 16th Street, west side, just north of Market Street, on Jan. 14, 2026.
Rendang hoagie from Sego cart
Split a long roll, fill it with just about whatever you wish, and — voila! — in Philadelphia, you’ve got yourself a hoagie. The iconic sandwich, initially made of Italian deli meats and cheeses, has been spun into a world of variety over the years: fish hoagies, eggplant cutlet hoagies, falafel hoagies. All this and banh mi, too. Why shouldn’t the city’s small Indonesian community get in on it, too?
Last year, Aditya Setyawan and his wife, Irza, who own the Indonesian catering business Pecel Ndeso, opened a food cart called Sego on 16th Street in Penn Center. It caught our eye last fall for The 76, our rundown of essential Philadelphia food destinations. One menu star is beef rendang — a spicy-creamy stew served with jasmine rice, sambal, and collard greens. Or go the hoagie route: They ladle the rendang onto a long roll. Each hearty bite gives you a rich beefiness countered by a bright kick from daikon, cilantro, and pickled carrots scattered on top. Sego, 1600 Market St. (outside of NAYA restaurant on 16th Street just north of Market), hours: 11 a.m. to 4 p.m. Monday to Friday, 267-559-1656, instagram.com/pecelndeso.usa
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.
So much of the menu at Alice in the Italian Market showcases big, smoky flavors from the kitchen’s coal-fired oven. My favorite way to enjoy those dishes (don’t miss the oysters or roasted chicken!) is to punctuate them with the menu’s lighter and brighter options. Case in point is this tagliatelle with spigarello pesto, black truffle shavings, and pecorino. I had to Google “spigarello” and found that it’s an heirloom Italian green in the same family as broccoli. And that made sense: The pesto was earthy, with just the right amount of bitterness. It’s a perfect partner for fresh, bouncy pasta, which is an ideal counter to all of Alice’s smoke-kissed goodness. Alice, 901 Christian St., 215-798-6766, alicephiladelphia.com
— Evan S. Benn
The burrata toast at the Love in Rittenhouse.
Burrata toast at the Love
This cheesy and fruity brunch appetizer was a delightfully tasty surprise on a menu full of delicious classics. It was my first time brunching at the Love and this unexpectedly memorable dish still has me daydreaming. The combination of burrata, pears, fig jam, greens, and pine nuts worked so well on a slice of soft, luscious ciabatta that I found myself enjoying something salad-y at a meal when I typically opt for eggs or sweets. (Of course, I made sure to try the cranberry-orange scones and lemon-poppy seed pancakes, too, which didn’t disappoint.) The Love, 130 S. 18th St., 215-433-1555, theloverestaurant.com
— Rosa Cartagena
PopUp Bagels grew out of an experimenter’s backyard in Connecticut.
They’re good bagels! They were well-toasted on the outside and fluffy on the inside. The everything bagels were heartily seeded and seasoned. They came warm and fresh, and were thus easy to rip apart and dip in the schmear, as the brand encourages. I devoured one in its entirety within about a minute of leaving Di Bruno’s, then another at home, then another the next morning after a light spritz with water and 30 seconds in the microwave (it came out a little chewy, but it held up).
But listen — the city already has plenty of great bagels that do not come from a Connecticut-based startup. Take Knead Bagels, my Center City go-to, or Cleo Bagels, my West Philly fave, whose bagel sandwiches are so densely stuffed, you could eat them with a fork. At Cleo, you can even get a garlic za’atar bialy or a bagel topped with lavender seeds. Call it bagel maximalism.
PopUp’s first area storefront is set to open in Ardmore early next year. They’re not bagels you need to travel for, but they are the kind of simple, grab-and-go bagels you’d be excited to eat if a coworker brought a box to the office. PopUp Bagels, coming soon to 10 Coulter Ave., Ardmore, popupbagels.com
Unlike Mike’s Hot Honey, the unsubtle chili-fired condiment whose bold heat has become a sticky fixture in local pizzerias, there’s a sneakier, more natural spice to Don’s All Philly Hot Honey. That Don would be Don Shump, who’s not only the city’s most fearless bee beard model, but also the talented apiarist behind the Philadelphia Bee Co., whose locally harvested honey is in the midst of a brick-and-mortar pop-up run through the holidays in the Old City storefront annex to the Franklin Fountain. I’ve enjoyed this hot honey because it’s infused with fresh habaneros, whose fruity heat swarms more than stings, with a warm afterglow that doesn’t obscure the high quality of the honey itself. It’s just one of several unique products harvested from hives across the city for sale at Don and Amanda Shump’s new store.
There’s earthy “Doom Bloom” honey that’s smoky from contact with spotted lantern flies, as well as complex and distinctive honeys harvested from specific neighborhoods, including a newly released Old City edition gathered from wildflowers within buzzing distance of the Franklin Fountain’s rooftop apiary. In addition, there are hive-shaped candles, T-shirt merch, a honey soap collaboration with Vellum Street for various bars in tempting scents like hot toddy or “smoker fuel,” and even bee-themed dog toys that our pooch is obsessed with. When it comes sweet local food gifts, this is indeed, as the Shumps like to say, your “hive for the holidays.” Philadelphia Bee Co., 112 Market St. or online at philadelphiabee.com
— Craig LaBan
Sticky bun with amari gelato from Paffuto
Sticky bun with amari gelato from Paffuto
A spontaneous Friday date night led my partner and me to Paffuto for a last-minute chef’s counter reservation we nabbed. The entire meal, from the bright eggplant parm with fresh basil to the tuna crudo with Granny Smith apples, was just what we were looking for. But the unexpected star was a new dessert Paffuto is workshopping: their dayside pillowy sticky bun, warmed and topped with a heaping scoop of amari gelato made specially for the restaurant by Philly-based Cocco’s Gelato. The result is yeasty, boozy, herbal, and rich with a kiss of Fernet-Branca. I can’t wait to eat it again. Paffuto, 1009 S. Eighth St., 215-282-7262, paffutophl.com
— Emily Bloch
Turmeric chicken curry with rice and garlic naan at Turmeric Indian Kitchen, 1240 Spring Garden St., on Nov. 15, 2025.
Turmeric chicken curry at Turmeric Indian Kitchen
Handry Carvalho, who last worked at Saffron Indian Cuisine in Bala Cynwyd, is from Mumbai. Saurabh Kedwadkar, who last worked at Thanal near Logan Square, is from Karnataka, so there’s a bit of a north-south thing going at their new, casually elegant Turmeric Indian Kitchen at 13th and Spring Garden Streets (the former Satay Bistro). On these chilly days, I defy you to find a more belly-warming dish than the signature Turmeric chicken curry, reminiscent of spicy Mangalorean gassi, with cubed chicken in a rich gravy of onion, tomato, curry leaves, and mustard seed. Just as hearty is the dal makhani, the creamy Punjabi specialty of whole black lentils and red kidney beans cooked with spices, butter, and cream. Order both, spoon them over basmati rice, and get a side of garlic naan to swipe up any remaining sauce. Turmeric Indian Kitchen, 1240 Spring Garden St., 215-933-0430, turmericphilly.com
— Michael Klein
The celebratory sardine parcel special at American Sardine Bar.
Sardine parcel from American Sardine Bar
If there’s one thing American Sardine Bar doesn’t mess around with, it’s a party. And they especially love a theme party. So it was only sensible to order the entire menu of specials for their Night of the Sardine 14th anniversary and Thanksgiving eve block party. Chef Andrew Douglas’ sardine escabeche and sardine-stuffed peppers featured bright bites of pickled sardines, Castelvetrano olives, and piquillo peppers. But the star of the show was the sardine parcel: an envelope of flaky phyllo dough stuffed with artichokes and spinach, parmesan, ricotta salata, and — you guessed it — more sardines. The grown-up spanakopita prompted me to text my Greek bestie and her sister about it. They’d like a bite, so hopefully Douglas runs this one back. American Sardine Bar, 1800 Federal St., 215-334-2337, americansardinebar.com
My newest global cheesesteak crush is the Vietnamese banh mi version at Saigon Grace, a sweet fusion cafe on South Street blending Asian and Mexican flavors where I’d already fallen for the intense salt foam Vietnamese coffee. The food has been very good, too, and this recent sandwich special is pretty much exactly the multicultural mashup it sounds like: a griddled hash of flat-iron beef, onions, and melty mozzarella tucked into a delicately crusty Vietnamese roll from South Philly’s Ba Le Bakery along with the classic banh mi fixings of pickled daikon and carrot laces, jalapeño rounds, and crunchy cilantro stems. What ultimately brought this sandwich to the next level, though, was the unexpected flow of golden sauce ladled over top. Was it Whiz? Absolutely not! It was an aromatic Vietnamese curry sauce — a hint sweet and fragrant with star anise — enriched with a creamy kiss of coconut milk that kept the sandwich moist and added an extra layer of nuanced spice to every bite. Saigon Grace Cafe, 1514 South St., 267-423-0081, saigongracecafe.com
— Craig LaBan
Hirame usuzukuri as served at Uchi, 1620 Sansom St.
Hirame usuzukuri at Uchi
This sleek, sumptuous Japanese spot out of Austin planted its flag in Rittenhouse this month. Its dim lighting makes it a date-night must (sushi bar, drinking bar, dining room options) for high-level fish. This hirame usuzukuri off the cool tastings menu was a crudo surprise — so simple, but so complex: its candied quinoa base gives it a quiet crunch and nutty depth that sharpen the pristine flounder’s silkiness. Uchi, 1620 Sansom St.,215-647-7611, uchi.uchirestaurants.com
— Michael Klein
Murasaki sweet potato with yuzu kosho Buffalo sauce, sour cashew cream, and chives at Pietramala.
The Buffalo sauce-covered sweet potato at Pietramala
Lucky me to have a band of friends who were up for sharing the entire menu at Pietramala, Philly’s brightest vegan star, now Michelin-endorsed. On the night I had dinner there, chef-owner Ian Graye was off at the awards ceremony, picking up a Green Star and a Recommended. The meal was no less applause-worthy, starting with the tomato XO sauce-laden focaccia (which Craig LaBan considers one of Philly’s best renditions of tomato pie) and finishing on the chocolate-enrobed peanut mousse bar (which I deeply regret not ordering an individual serving of).
The menu was full of hits, but a predilection for wings perhaps inspired a deep appreciation of the Buffalo sauce-smothered Murasaki sweet potato. The silken, white-fleshed spuds come from Robin Hill Organics in Newtown Square. Pietramala roasts them, smashes them flat, then deep-fries them to order to yield a crispy-creamy slab of potato. It arrives on the plate positively drenched in a velvety Buffalo sauce made with yuzu kosho (a citrusy fermented chili paste), topped with a generous dollop of sour cashew cream and a shower of fresh chives. When our server put the plate down, they let us know it’s not often Pietramala repeats menu items, but this one’s too good to let go. Pietramala, 215-970-9541, pietramalaphl.com
The Gobbler has seen some bougie updates in the years since Wawa made it a thing. But the offering from Dolores’ 2Street isn’t fancy, and that’s to its credit. It’s built with solid ingredients, on a seeded Sarcone’s roll. Owners Peter Miglino and wife Victoria Rio lean hard into the leftover motif by offering a mostly cold sandwich made with cold cuts: thick slices of oven-roasted turkey and squares of orange-colored cheddar cheese. The little bit of heat (and crunch) comes from the house-made stuffing, carefully crafted by Miglino’s mother, Maria, a Philly restaurant veteran.
Adding stuffing to a hoagie shouldn’t work. But this isn’t just any stuffing. This is Maria’s family recipe, which she prepares for almost an entire day so it’s just right. This Gobbler is as inclusive as a big Italian family, marrying the cold cuts and stuffing with a nice tang from a cranberry mayo that doesn’t overpower the palate, rings of raw onion, a confetti of lettuce, small slices of tomato, and a splash of olive oil. It’s a heavyweight sandwich, clocking in at just under a half-pound; you will most definitely need a nap afterward. As Rio compiled my sandwich on a mid-November afternoon, she said I ordered the first Gobbler of the season. They got it right from the jump. Dolores’ 2Street, 1841 S. Second St., 267-519-3212, facebook.com/Dolores2Street
— Tommy Rowan
A grilled Swiss cheese with turkey, bacon and cranberry chutney at Marathon Grill comes with a cup of soup. This “special” is so popular it hasn’t left the menu in over a year.
Turkey-cranberry grilled cheese special at Marathon Grill
By this time next week, most people will likely be in turkey leftover sandwich overload. But right now still I’m pre-gaming for Thanksgiving hard, and I could not resist this seasonally appropriate special at Marathon Grill. It’s essentially a grilled Swiss cheese on excellent sourdough bread, with turkey, cranberry chutney and bacon also tucked inside. That can potentially be an overwhelming mess. But I was impressed by how carefully the sandwich was built, with no particular ingredient overwhelming the others. The grilled bread’s buttery crisp and moist interior hit all the right savory and sweet notes for a preview of the feast to come. It’s served alongside a cup of tomato-basil soup for extra value (I swapped mine out for Marathon’s excellent matzo ball soup), so it’s no surprise it’s been a hit. In fact, Marathon’s regulars love it so much it’s been a “special” since they put it on the menu additions an entire year ago. Marathon Grill, 1839 Spruce St., 215-731-0800, eatmarathon.com
— Craig LaBan
Oysters rest on ice as shuckers work nearby at Pearl & Mary.
Fish and chips at Pearl & Mary
To quell the anxiety of a visit to the phone store, I found myself at Pearl & Mary, Michael Schulson’s Center City raw bar. My companion dove right into the Savage Blonde and Pink Moon oysters, both from Prince Edward Island. Oysters aren’t my thing, but my soul was soothed by the aroma wafting from the broth of my shrimp dumplings — a perfect small plate on this brisk Sunday morning. But my main highlight was the traditional fish and chips, with an especially succulent piece of cod and a buttery crust with a robust tartar sauce that leaned into its zest. The french fries are thin-cut and extra salty, as they should be. Pearl & Mary, 114 S. 13th St., 215-330-6786; pearlandmary.com
It’s been a year of extraordinary new burgers in Philadelphia, from the McDonald’s Money, the over-the-top double stack of luxury flourishes at Honeysuckle inspired by an Eddie Murphy stand-up routine, to the dessert cheeseburger with raw onions and blue cheese served alongside a chocolate sundae at Roxanne, to Ian Graye’s next-level vegan bean and smoked mushroom burger at Pietramala. Now seafood lovers can rejoice because the Lil’ Kahuna has made the scene at Tesiny, Lauren Biederman’s stylish new oyster bar in the Dickinson Narrows neighborhood of South Philly.
Perhaps you’ve had a tuna burger before. This is not one of those typically fishy hockey pucks. That’s because executive chef Michael Valent blends the richness of high-quality bluefin tuna belly with hand-minced Iberico pork shoulder, which lends both a fatty savor to the mix, as well as a meaty crumble that lets the patty take on the caramelized sear of a backyard burger over the restaurant’s charcoal grill. Set in a pillowy soft sweet potato bun from Mighty Bread with shredded lettuce, melted American cheese, and a special mayo blended with apricots and serrano chilies, the burger is so meaty, you’d be hard-pressed to guess that it wasn’t beef.
It is absolutely that savory, but also a touch lighter on the palate, with an almost fruity character from the tuna that swims up to make itself known, in the best way possible, on the finish of each bite. It’s a smart use of trim from two standard items on Tesiny’s menu — a bluefin crudo and a fantastic pork chop — which explains why it’s a nightly special limited to 8 to 12 burgers a night. I predict it’s going to become so popular, though, that Lil’ Kahuna fans may rally for it to become a fixture on its own. Tesiny, 719 Dickinson St., 267-467-4343, tesiny.com
— Craig LaBan
The chicken cutlet at Wine Dive, 1534 Sansom St.
Chicken cutlet at Wine Dive
If you call your bar a “dive bar,” is it really a dive bar? Especially if the beers, wines, and cocktails are playfully irreverent and unpretentiously sophisticated? Probably not. But the new Wine Dive, in a former nail salon off 16th and Sansom in Rittenhouse, is a fun, boisterous hangout nonetheless, with a tongue-in-cheek attitude and a killer menu that’s many, many levels above the dirty-water hot dog/reheated pizza level at a typical dive.
Chef Scotty Jesberger goes for hearty comfort with his shrimp Lejon, roast beef sandwich, loaded baked potato, but my go-to is an almost impossibly crispy chicken cutlet for the low, low price of $10, served with what they call antipást. It’s a punchy, old-country mix of whole cherry peppers in hot oil, sliced banana peppers, capers, fresh sliced garlic and granulated garlic, slivers of roasted red peppers, whole green olives, specks of cauliflower and artichoke heart, all bound together with olive oil and cherry pepper brine and artichoke water. Everything is designed for late-night eating; the kitchen stays open until 1 a.m.
Chef Shadee Simmons’ Olive Oil cake is drizzled with delectably sweet raspberry and blueberry compote with a light dusting of powdered sugar.
Olive oil cake from chef Shadee Simmons
While fashioning a ceramic vessel at Duafe Natural Hair Salon’s “A Lump of Clay,” event on a recent Friday evening, I snacked on mini crab cakes, oxtail sliders, and a bit of beet salad courtesy of Chef Shadee Simmons, the man behind Khyber Pass Pub’s New Orleans-style menu. (You can try his food on the regular at the Old City bar.)
As I prayed the walls of what I hoped would be a sage burner didn’t collapse, dessert was served. All of a sudden, my poor clay-making skills stopped mattering. The culinary highlight of the evening was upon me: The olive oil cake reminded me of fluffy, not-too-sweet cornbread. The sweet blueberry-raspberry compote drizzle was the perfect consistency. And the cake was covered with a flurry’s worth of powdered sugar — a taste of fall and winter in one bite. Chef Shadee Simmons, Foodheadz Philly, foodheadz20@gmail.com, instagram.com/chefshadee. Dessert available on request.
