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Welcome to the third wave of Philadelphia dining, an era in which locals are more likely to chat you up about their favorite chorizo tacos, wild-yeasted ales, or tasting menu than anything cheesesteak. Yes, the famous sandwich is still around (eat one if you must) but is slowly losing traction to its distant cousin, the roast pork. This is the Philly sandwich to try, be it a traditional rendition at John’s or DiNic’s in Reading Terminal Market or a new-school take, like the one topped with lacto-fermented broccoli rabe at High Street on Market.
Speaking of Old City’s High Street, its chef/partner, Eli Kulp, represents a group of Philadelphia chefs that has had a massive impact on the dining scene in the last few years: the ex–New Yorkers. Like Kulp, Peter Serpico of Serpico, Eli Collins of Pub and Kitchen, Greg Vernick of Vernick Food & Drink and other talented former 212-ers have shifted their careers here from some of NYC’s finest kitchens and restaurant groups. Even in East Passyunk and Fishtown, white-hot neighborhoods that are dethroning Center City as Philly’s dining nucleus, inflated rents are bargains compared to those in the Big Apple.
The recent influx of out-of-town chefs complements Philly’s homegrown talent. This has always been a scene that has fostered and supported its own, and the last several years have seen young chefs rising through the kitchens of Stephen Starr, Marc Vetri, and Georges Perrier and going on to debut compelling, idiosyncratic, solo projects. Like Pierre Calmels, who left the storied (now closed) Le Bec-Fin to open tiny Bibou in Bella Vista, and his LBF successor, Nicholas Elmi, who won Top Chef after opening Laurel on East Passyunk. (To give you an idea of the depth of talent in the 215, Elmi is the second Philly chef to win Top Chef.) And then there’s Michael Solomonov, a former Vetri capo who went on to found Zahav, the restaurant that ignited America’s passion for Israeli cuisine, and win a James Beard Award. Solo (as he’s affectionately known here) is in conscientious empire-building mode with longtime business partner, Steve Cook, and mentoring a new generation of young chefs. You can still catch him working the bread station at Zahav most nights, between annual research trips to Israel and surfing breaks at the Jersey Shore.
The Israeli, Iraqi, Turkish, and Yemenite recipes on the menu at Zahav are just a handful of the cuisines represented in this multiethnic town. Philadelphia has a long history as a city of immigrants, from Western Europeans in the early 20th century to the Vietnamese, Mexicans, and Africans of today. Chinatown reigns as the city’s hub of hand-pulled noodles, breakneck dim sum, and siphon coffee before it was cool, while Middle Eastern, Ethiopian, and Senegalese hideaways occupy tree-lined storefronts and old banks in West Philly. Vietnamese pho halls and bakeries congregate along Washington Avenue in South Philly, also home to the city’s vibrant Mexican population. In the Italian Market, many of the old businesses have given way to industrious taquerias. You can follow the trail of fresh-pressed tortilla crumbs from Bella Vista down into East Passyunk, a hood where it’s not uncommon to hear Spanish, Vietnamese, and five different dialects of Italian just walking down the street.
This comfortable, elegant eatery is one of Old City’s most respected and longest-running dinner destinations. For more than 25 years, this award-winning kitchen has been known for its innovative pastas, delectable dishes, in-house fermentation, incredible homemade breads, and the celebration of local meats and produce.
Well traveled and well trained, award-winning chef Christopher Kearse presents his unique take on French cuisine at the modern Forsythia. Start with shareable canapés, like fresh local oysters and pickled deviled eggs, before digging into small plates, pastas, and shareable mains (try the trout grenobloise or rabbit with foie gras for two) that split the difference between edgy and accessible. The space is decorated with a sophisticated, somewhat tropical feel; the long, narrow barroom, which leads to the intimate dining room and open kitchen in the rear, is an excellent stop-in for a quick cocktail or snack.
Chef-partners Omar Tate and Cybille St.Aude-Tate present this buzzy new incarnation of their Afro-centric Honeysuckle Projects in an elegant but accessible space that complements the stellar four-course prix-fixe menu, shaping the wood-lined room into a bar, a lounge section with sofas, bookcases, and the chefs' thoughtful art, and a good-size dining area with an industrial look. Music (jazz, soul, and more) adds to the ambience as diners make their choices for each course from a seasonally changing menu that highlights the global culinary influences of the Black American diaspora in dishes such as a Daily Harvest starter with black-eyed pea spread and vegetables and an epis (a Haitian seasoning base) roasted chicken with grilled collards; one limited-quantity special item attracting attention is a $65 burger, complete with caviar, gold flakes, and truffles. It's hard to go wrong with any choices here, but oysters (broiled or however presented) are a don't-miss when they're on the menu. The knowledgeable servers can answer questions about ingredients and flavors: this is a place to learn and be nourished while enjoying food that delights the eye and palate.
Of the Four Seasons Philadelphia's three restaurants, JG Skyhigh is the most approachable; it's the place to go for a drink while you take in the stunning city views from the 60th floor. The dinner menu includes modernized versions of hotel restaurant standards like a good burger, black truffle–topped pizza, and pumpkin-seed crusted salmon as well as a selection of high-end caviar. The waitstaff is as attentive and helpful as you'd expect from the Four Seasons brand.
Chef Nok Suntaranon shares a wealth of Thai family recipes at Kalaya, which began as a BYOB in South Philadelphia and has now been expanded into a large, modern space with a full bar in Fishtown. Addressing Philadelphia’s dearth of authentic Thai restaurants, she offers curries, soups, and noodle dishes that don’t skimp one bit on real-deal fiery, fishy flavor.
Located inside the posh Rittenhouse Hotel, this elegant dining space has a view overlooking Rittenhouse Square park. Afternoon tea is available in the Mary Cassatt Tea Room, and there's an à la carte menu that features dishes like aged duck, Berkshire pork, and King crab, but if you really want to indulge, try the Carte Blanche, a full tasting menu (wine pairings possible) that includes dishes like risotto of new potatoes with caviar, smoked king salmon, and bluefin tuna carpaccio. The wine list is also lengthy and impressive, with a broad range of impressive bottles from around the world.
The area's one true destination restaurant has perfectly prepared plates that make you close your eyes in appreciation after every bite, all within a gorgeous setting on the seventh floor of a Residence Inn. Seafood offerings are where the delicacy of its flavors excel the most—the sumac octopus, the dorade with a hint of chili, but the \"simple\" small plates like the grilled artichoke are worth investigating. In fact, like many such restaurants, you can do well by ordering lots of small plates and a pasta dish or two (also on the smaller side) to experience as many flavors as possible and forgo the mains. The restaurant is part of the Ironworks at Pencoyd Landing complex, and across the river in Bala Cynwyd, but a (mostly) pedestrian bridge connects it to Manayunk from a free parking lot.
Philadelphia native Alex Yoon is the chef and owner of the tiny but beloved BYOB where creativity and inspiration run the show. The menu changes all the time, but the scallop toast, where raw scallops are shingled across a thick slice of sesame sourdough and topped with chopped herbs, is a favorite that diners return for over and over.
Aimee Olexy's Talula's Table in Kennett Square was an unlikely phenomenon; the little country market had a months-long backlog of reservations for its lone farmhouse table. Olexy's urban extension of that runaway success is a sprawling, high-ceilinged space decorated with quotes by Alice Waters printed on the walls, a courtyard with a garden that glows under twinkly lights, and an elegant seasonal menu. The knowledgeable servers do a great job explaining interesting cheese boards with names like \"The Master Class.\"
Far below the Ritz-Carlton's 140-foot-tall rotunda sits this Latin-inspired grill by chef Richard Sandoval, who creates meals that match the grandeur and excitement of the historic building. Many visit Aqimero for its wood-fired meats and fish, as well as its endless Champagne weekend brunch.
Generous portions of Italian cuisine are served in the cozy brick-walled dining room of this historic early-18th-century granary. The menu features a number of old-world classics, alongside modern versions of pasta and seafood and meat dishes like rack of lamb, grilled swordfish, and veal saltimbocca. There's a robust vegan menu available and a wide array of salads, including the popular Caesar salad made tableside. The wine list is also highly acclaimed; wine-tasting events are available, so check the website for details.
One of restaurateur Stephen Starr's many ventures is housed in an old wood-paneled and marbled brokerage (from which it borrows its name). Here the dishes are traditional rather than fancy (wedge salad, filet Oscar), portions are hefty, and the sides classic (green beans amandine, creamed spinach). A pair of showstopper chandeliers, a New Yorker–style mural depicting tony pooches clad in pencil skirts and smoking robes, and leather banquettes skew closely to the restaurant's avowed 1940s supper club aesthetic.
At Elwood, chef Adam Diltz’s fine-dining homage to Philadelphia cuisine, the menu finds inspiration from the different eras of the city's history, showcased in locally sourced dishes like potato rolls, the Pennsylvania cheese plate, and Earl Keiser's guinea hen. Diners are presented with an amuse-bouche of venison scrapple, dotted with harissa ketchup and spiked onto deer antlers to start the dining experience. There's also afternoon tea on weekends, where carefully sourced pots of tea are served alongside elegant snacks.
The name of this neighborhood-favorite BYOB from Townsend Wentz (of Townsend and Oloroso) means \"by hand,\" and the sophisticated, well-crafted Italian dishes reflect careful attention to seasonal ingredients. Settle into the serene dining room with its banquettes, white walls, and wooden tables and chairs; then put together your prix-fixe meal from the flavorful choices: antipasti, superb handmade pastas, mains including fish and meat choices, and a short list of desserts. Let your server know if you can't eat certain ingredients and the kitchen may accommodate you.
The altogether unexpected restaurant set aboard the Moshulu, the oldest and biggest still-floating rigged-sail vessel in the world, offers one of the city's more unique atmospheres. The 359-foot ship, built in 1904, once transported coal and other natural resources all over the world, but today it focuses on serving high-end (and often pricey) new American cuisine, with attention paid to seafood and local, seasonal produce. Their beautiful bar is also a great place to stop for a drink while on the waterfront. Its name, a Seneca Indian term meaning “one who fears nothing,” was applied by First Lady Edith Wilson, the influential wife of 28th president Woodrow Wilson.
This second-floor, Amalfi coast–inspired restaurant is surrounded by floor-to-ceiling windows that offer guests a great view of Old City; the decor is inspired by the owner's seaside home in Italy. The menu includes something for everyone—there's an array of zesty homemade Italian specialties, including pastas; grilled octopus and shrimp scampi appetizers; a selection of fresh salads; and entrée favorites like zucchini crab cakes and a pan-seared pork chop. It's a fun, lively spot that transforms into an alfresco experience during the warmer months. Happy hour specials during the week are ideal for sipping some vino at the bar while nibbling on light bites. Weekend brunch features live DJ music.
Chef Randy Rucker does seasonal, elevated food inspired by many things, including his southern heritage, love of Philadelphia, and interest in Japanese cooking. Go here for modern dishes like swordfish with housemade yuzu kosho (a Japanese condiment made from fresh citrus), carrot tartare with black truffles, very fresh oysters, and the Mother Rucker, a burger that's available as an add-on to the tasting menu.
Philadelphia's foremost practitioner of Italian cooking, Marc Vetri, can still be found at his eponymous ristorante just off Broad Street. In this lovely, sepia-toned town house (the original home of the late Le Bec-Fin) you can expect exquisite but superexpensive custom-built tasting menus (no à la carte) that may involve freshly milled alt-grain pastas, quivering buffalo-milk mozzarella flown in from Campania, and long-standing classics like the golden onion crepe and roasted suckling goat. Don't try to eat here if you haven't made reservations. As an alternative, try booking one of Vetri's popular interactive classes or special dinners in the upstairs dining room.
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