River Twice
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.
