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24 Hours in Philadelphia - Find. Eat. Drink.
Kanella
“Chef Chef Konstantinos Pitsillides is from Cyprus and worked in London for 14 years. He worked at Le Gavroche and Marco Pierre White. He is super talented.”
- Chef Adam Leonti (Vetri)
“For a first introduction to Cypriot cuisine, there couldn’t be a better representation in Philadelphia, or anywhere, for that matter, than Kanella. Chef Konstantinos Pitsillides is a true asset to the dining scene. His food is fresh, delicious and transports you right to Cyprus.”
- Chef Jose Garces
1001 Spruce Street
Philadelphia, PA 19107
T: 215.922.1773 (Book a Table)
Osteria
“I’m crazy about their Italian food.”
- Chef Jose Garces
“They make really great salumi and charcuterie.”
- Chef Jeremy Nolen (Brauhaus Schmitz, Wursthaus Schmitz)
“I love the authenticity of this restaurant. It’s seasonal and well-executed. I really like the pastas.”
- Chef Chris Painter (Il Pittore)
“Chef Marc Vetri has the best pastas. The filled pastas are very thin and he uses few ingredients.”
- Restaurateur Valerie Safran (Lolita, Barbuzzo, Little Nonna’s Jomonera)
640 N Broad Street
Philadelphia, PA 19130
T: 215.763.0920 (Book a Table)
Pho 75
“I'll come for a big bowl of noodles, sliced thin eye-round with Thai basel and mint. It’s very satisfying.”
- Chef Marcie Turney (Lolita, Barbuzzo, Little Nonna’s Jomonera)
“It’s cheap and delicious and you sit at cafeteria tables. I get the number 14, (Tai, Sach) made with steak and beef tripe.”
- Chef Michael Solomonov
“They do pho with beef tripe, but what I like about it is that they slice the beef rare and just let it sit on top of the soup, so it kind of slowly cooks.”
- Chef Joe Cicala (Le Virtu, Brigantessa)
1122 Washington Avenue
Philadelphia, PA 19147
T: 215.271.5866
Pizzeria Beddia
“Joe Beddia is making the best pizza in Philadelphia. The whole operation is just Joe, an oven, two tables, no chairs, no silverware, no phone, no reservations and a total of maybe three pizzas on the menu. But no matter which pizza you pick, they are all incredible.”
- Wine Broker Jason Malumed
“Joe Beddia is a mad genius when it comes to pizza. He is very particular about what ingredients he uses. It’s only open on Wednesday through Saturday. It is cash only and no frills, but it is the best pizza.”
- Sommelier Lauren Harris (Townsend)
115 E Girard Avenue
Philadelphia, PA 19125
a.bar
“It’s an oyster, wine, and cocktail bar that is an extension a.kitchen next door. It’s a modern sleek bar and their mark-ups are not as large as others in town, so there are some values on the wine list.”
- Sommelier Tim Kweeder (Petruce et Al)
135 S 18th Street
Philadelphia, PA 19103
T: 215.825.7030
The Yachtsman
“This is a tiki bar with classics like the Trader Vic's Mai Tai and original cocktails like the Pele's Embrace with spiced and dark rum,papaya, long-hot pepper syrup, lime juice and cherry dark bitters. It's pretty awesome.”
- Bartender Keith Raimondi (Townsend)
1444 Frankford Avenue
Philadelphia, PA 19122
T: 267.251.3234
September 30, 2014
November 18, 2014
24 Hours in Philadelphia
You have a limited time in Philadelphia, but want to make sure to hit the highlights. Go where the industry pros suggest. Local chefs, sommeliers and bartenders give you their crib notes for where they recommend eating, drinking, and shopping if they only had 24 hours in the City of Brotherly Love.
To get the full Philadelphia restaurant, bar and shop guide, download the Find. Eat. Drink. iPhone app.
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Zahav
“Chef Michael Solomonov used to work in my kitchen at Vetri and he’s really gone on to become one of the best chefs not only in Philly, but the entire country. He serves modern Israeli food and it’s some of the best stuff I’ve ever eaten.”
- Chef Marc Vetri
“The vibe is really hip, upbeat, and they have great music. Chef Michael Solomonov hits all the different cultural influences of Israel that people don’t really know about, which means there’s a lot of variety in the food.”
- Chef Joe Chicala (Le Virtu & Brigantessa)
“Amazing Israeli food done at a very high level. Do not miss the braised lamb shoulder with pomegranate and chickpeas, or if you can snag a spot the experience at the chef’s counter is unreal.”
- Wine Broker Jason Malumed
237 St James Place
Philadelphia, PA 19106
T: 215.625.8800 (Book a Table)
Kensington Quarters
“It’s a modern American restaurant serving straightforward food. They are also have a retail butcher counter and they cure their own meats.”
- Beverage Director Tim Kweeder (Petruce et al)
1310 Frankford Avenue
Philadelphia, PA 19125
T: 267.314.5086 (Book a Table)
Townsend
“I come here for the Broiled East Coast Oysters with Fennel, the Marinated Hamachi, and their Roasted Organic Chicken. I never leave without a few of Keith’s cocktails.”
- Chef Greg Vernick
“They have an impeccable food and drink program. I love sitting at the bar and having a few plates of food with some wine or a cocktail.”
- Beverage Director Tim Kweeder (Petruce et al)
“Unapologetically old-school French food on the super hot East Passyunk Avenue by chef Tod Wentz. Lauren Harris’ wine list covers the globe and is full of cool, food friendly values.”
- Wine Broker Jason Malumed
1623 E Passyunk Avenue
Philadelphia, PA 19148
T: 267.639.3203 (Book a Table)
Serpico
“The NYC imports keep arriving in Philadelphia and chef Peter Serpico has been a terrific addition to the dining scene. His cuisine is creative and balanced.”
- Chef Jose Garces
“The open kitchen is a feature I really love and my menu favorites include: Raw Diver Scallops, Hamachi and Cobia Tartare, Deep Fried Duck Leg on a Martin's potato roll, Caper Brined Trout and the Lamb Ribs.”
- Chef Greg Vernick (Vernick)
“One of the sexiest looking restaurants in Philly. Chef Peter Serpico used to be David Chang's right-hand man. Go for the deep fried duck leg on a Martin’s potato roll and the lamb ribs.”
- Wine Broker Jason Malumed
604 South Street
Philadelphia, PA 19147
T: 215.925.3001 (Book a Table)
The Cookbook Stall
“Come here to see Jill. She will get books that you just don’t see at Barnes and Noble. She can get anything out of the ordinary.”
- Chef Marcie Turney (Lolita, Barbuzzo, Little Nonna’s Jomonera)
51 North 12th Street
Philadelphia, PA 19107
T: 267.237.8986
Wursthaus Schmitz
“Come here for their great pretzels. It’s German food and like Octoberfest all the time.”
- Chef Joe Cicala (Le Virtu, Brigantessa)
1100 Filbert Street
Philadelphia, PA 19107
T: 215.592.4287
Sang Kee Peking Duck
“I come here in the Reading Terminal to get wonton, roasted pork and soup with noodles. I have all of our servers hooked on it! It is good hangover soup or for good cold weather.”
- Chef Marcie Turney (Lolita, Barbuzzo, Little Nonna’s Jomonera)
51 N 12th Street
Philadelphia, PA 19107
T: 215.922.3930
Rival Bros
“This is a fairly new coffee spot in the Fitler Square neighborhood. I often try to walk here before I get to work, order a cappuccino and a pastry (from the team from High Street). It's a place to enjoy the morning in Philadelphia.”
- Chef Greg Vernick (Vernick)
“I hated coffee until I started drinking theirs and now I'm that guy who yells at people for putting cream and sugar in their coffee. Their shop is awesome and they have bread and pastries from High Street. Not a ton of food, but enough that it is satisfying.”
- Bartender Keith Raimondi (Townsend)
“One guy is a chef and the other is a roaster. Their coffee is aces. It is small batch, hand-crafted and they don’t over roast it. It is made to be tasted, not to have cream and sugar poured all over it, even though I do! Don’t judge me!”
- Chef Townsend Wentz (Townsend)
2400 Lombard Street
Philadelphia, PA 19146
Bodhi Coffee
They do pour-overs really nicely.”
- Chef Michael Solomonov
410 S 2nd Street
Philadelphia, PA 19147
T: 267.239.2928
263 S 10th Street
Philadelphia, PA 19107
Ox Coffee
“Great to stop in for the coffee and one of my usual stops.”
Chef Peter Serpico (Serpico)
“These guys are a little under the radar and don’t get the press they deserve. Brewing Stumptown beans, the coffee is arguably one of the best in Philly and a great all vinyl soundtrack too.”
- Wine Broker Jason Malumed
616 S 3rd Street
Philadelphia, PA 19147
T: 215.922.2531
High Street on Market
“I'm coming here for the Hickory Town sandwich, which is fried Lancaster bologna with eggs. I'm telling you it's ridiculous! They make their own roll and their bread program is fantastic. Along with the fried potatoes that they do, this is my go-to breakfast when I’m up early.”
- Chef Townsend Wentz (Townsend)
308 Market Street
Philadelphia, PA 19106
T: 215.625.0988
Ants Pants
“A gem that feels tucked away. This is an Aussie-inspired cafe that I, like many people, love for brunch. My go to meal is the Dill Scramble with smoked salmon and avocado added.”
- Chef Greg Vernick (Vernick)
2212 South Street
Philadelphia, PA 19146
T: 215.875.8002
Breakfast at Ants Pants Cafe
Photo Credit: Find. Eat. Drink.
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Elixr
“This is my favorite spot for a macchiato in Philly. They now roast their own beans here in town and I think their coffee is the tops in Philly.”
- Wine Broker Jason Malumed
“A great place for coffee.”
- Chef Kevin Sbraga (Sbraga, The Fat Ham)
207 S Sydenham Street
Philadelphia, PA 19102
T: 239.404.1730
La Colombe
“I drink about 8 espressos a day, and if I’m not making them myself, I’m going to La Colombe. It’s a local, no nonsense coffee bar without all the pretense.”
- Chef Marc Vetri
1335 Frankford Avenue
Philadelphia, PA 19125
130 South 19th Street
Philadelphia, PA 19103
T: 215.563.0860
1414 South Penn Square
Philadelphia, PA 19102
T: 215.977.7770
Coffee and pastries at Rival Bors
Photo Credit: Find. Eat. Drink.
DiNic’s Pork & Beef
“Any real Philadelphian knows that cheesesteaks are for chumps. For the real Philly sandwich, head to Tommy DiNic’s in the Reading Terminal Market. Get the roast pork with sharp provolone and broccoli rabe, grab a spot at the counter, a bunch of napkins, and enjoy. And make sure to walk around and check out all the booths at the Market when you are done.”
- Wine Broker Jason Malumed
1136 Arch Street
Philadelphia, PA 19107
T: 215.923.6175
DiNic’s Pork & Beef in the Reading Terminal Market
Photo Credit: Find. Eat. Drink.
Dizengoff
“Straight from the open-air markets of Tel Aviv, Dizengoff is a traditional but casual 'hummusiya' and popular newcomer to the Center City area. Everything from the oven-fresh pita to their rotating selection of hummus is so good and I'm hooked on the frozen 'lemonnana,' a mint and lemonade concoction.”
- Chef Greg Vernick (Vernick)
“It’s more casual than chef Michael Solomonov’s Zahav and it’s a great lunch spot. There’s great hummus here.”
- Chef Marc Vetri
1625 Sansom Street
Philadelphia, PA 19103
T: 215.867.0088
Cheu Noodle Bar
“Cheu has some of the best Asian broths I’ve ever tasted. I always go for the noodle bowl with brisket and a matzo ball with kimchi in a sesame chile broth.”
- Chef Jose Garces
“Beer, black garlic chicken wings, ramen, this is a chef kind of place. They do different versions like a brisket and matzo ball ramen. They are not trying to be super authentic, they are just trying to be really good. Fun atmosphere, awesome food and great music.”
- Chef Jeremy Nolen (Brauhaus Schmitz, Wursthaus Schmitz)
255 S 10th Street
Philadelphia, PA 19107
T: 267.639.4136
Ramen at Cheu Noodle
Photograph courtesy of Cheu Noodle
Italian Market
Photo Credit: Find. Eat. Drink.
The Spice Corner
“They have any kind of spice or blends that you’d want. It’s no frills, but things that you’d never imagine.”
- Chef Lee Styer (Fond)
904 S 9th Street
Philadelphia, PA 19147
T: 215.925.1660
Tortilleria San Roman
“They make the tortillas right here and they wrap them in paper so you can buy them right off the press, fresh and hot. They are really good.”
- Chef Jeremy Nolen (Brauhaus Schmitz, Wursthaus Schmitz)
951 S 9th Street
Philadelphia, PA 19147
T: 267.507.9161
Fante
“They have the biggest selection of kitchenwares and has been in the Italian Market for a zillion years.”
- Restaurateur Valerie Safran (Lolita, Barbuzzo, Little Nonna’s Jomonera)
1006 S 9th Street
Philadelphia, PA 19147
T: 215.922.5557
Di Bruno Bros
“The cheese selection is pretty exquisite. You feel like you’re a part of history when you come here.”
- Chef Michael Solomonov
“They have an incredible cheese selection with really rare varieties.”
- Chef Joe Cicala
“They have some new locations, but for the real old school experience, you gotta come to the original in the Italian Market.”
- Chef Marc Vetri
930 S 9th Street
Philadelphia, PA 19147
T: 215.922.2876
Shane Confectionary
Photo Credit: Find. Eat. Drink.
Shane Confectionery
“They make all this ridiculous candy from scratch. All across the board, they do chocolates, hard candies, anything you can imagine. They have this huge library of turn of the century molds for making hard candy.”
- Bartender Al Sotack (formerly of Franklin Mortgage Co)
110 Market Street
Philadelphia, PA 19106
T: 215.922.1048
Franklin Fountain
“This is an old style soda fountain and they do everything from scratch. They use all turn of the century equipment, everything is old school. It’s very cool.”
- Bartender Al Sotack (formerly of Franklin Mortgage Co)
116 Market Street
Philadelphia, PA 19106
T: 215.627.1899
Emmanuelle
Photo Credit: Find. Eat. Drink.
Emmanuelle
“Run by Phoebe Esmon and Christian Gaal and their cocktails are awesome. My favorite cocktail of the year was one that I initially thought made no sense and yet it did. It's called Worthy F*king Adversary and it's made with a pho simple syrup, pickled bean sprouts and a Sriracha float. Phoebe makes everything painstakingly from scratch, including orgeat.”
- Bartender Keith Raimondi (Townsend)
“They’ve been in the cocktail game for a really long time. It’s darkly lit, has a cool aesthetic, and they have great drinks. You see a lot of fashionable people drinking expensive booze.”
- Bartender Al Sotack (formerly of Franklin Mortgage)
1052 N Hancock Street #67
Philadelphia, PA 19123
T: 267.639.2470
Franklin Mortgage
“They are always at the top of my list. They make cocktails and do nothing else and they do them really, really well..”
- Bartender Keith Raimondi (Townsend)
112 S 18th Street
Philadelphia, PA 19103
T: 267.467.3277
Petruce et al
“The food is very creative, fire-roasted cuisine cooked on a wood-burning oven and grill.”
- Chef Townsend Wentz (Townsend)
“Sommelier Tim Kweeder has assembled a concise and interesting wine list that rotates frequently.”
- Wine Broker Jason Malumed
‘“They offer wines that I find exciting, smaller producers.”
- Sommelier Lauren Harris (Townsend)
“They take their cocktail program very seriously and they have about five ciders ones to pick from too.”
- Bartender Keith Raimondi (Townsend)
1121 Walnut Street
Philadelphia, PA 19107
T: 267.225.8232 (Book a Table)
Vedge
“Chef Rich Landau is an absolute magician in the art of cooking vegetables. You can’t beat his flavor combinations and creativity.”
- Chef Jose Garces
“It’s a vegan restaurant. I am as carnivorous as it gets and this is one of my favorite restaurants in the city.”
- Beverage Director Tim Kweeder (Petruce et al)
“What they do here with vegetables is just really inspiring. The braciole is a must order.”
- Chef Marc Vetri
1221 Locust Street
Philadelphia, PA 19107
T: 215.320.7500 (Book a Table)
Dinner at Townsend
Photograph courtesy of Townsend
David’s Mai Lai Wah
“This is a Chinese restaurant where all the chefs come late night after they have been out drinking. I come here around 3am.”
- Chef Marcie Turney (Lolita, Barbuzzo, Little Nonna’s Jomonera)
1001 Race Street
Philadelphia, PA 19107
T: 215.627.2610
Tai Lake
“There’s a Lazy Susan in the middle of the table and you spin it. I love the frog legs with yellow chives. They are in a tank and they pick the frogs out of the tank and back to the kitchen they go. You can get whole fish, eel, and roasted squab with crispy skin, lemon wedges and Pringles potato chips.”
- Chef Chris Painter (Il Pittore)
“The beef chow fun is my favorite late night food that you can get. I'll also order whatever sauteed greens with garlic that they have and that puts me in a very good mood at the end of the night.”
- Bartender Keith Raimondi (Townsend)
134 N 10th Street
Philadelphia, PA 19107
T: 215.922.0698
Tai Lake in Philadelphia’s Chinatown
Photo Credit: Find. Eat. Drink.
