The new hotspot for tacos and modern Mexican food that is wowing the critics and locals alike. Follow their Twitter account for random daily dealage on some fantastic food. [Eater 38 Member] 続きを読む
Fantastic Brussels sprouts, veggie burger and mac and cheese... Don't sleep on dessert either, cereal ice creams are a perfect end to dinner. [Eater 38 Member] 続きを読む
Sure, it's a little pricey, but you'll love every penny you spend here. Get the short rib sandwich and the square pie. Brunch rules, too. [Eater 38 Member] 続きを読む
Usually only open for lunch during the week, John's recently announced Saturday hours starting next weekend. For your out-of-town friends, this is a must-stop to impress. [Eater 38 Member] 続きを読む
Chef Jason Cichonski's Ela got a lot of early attention for odd flavor profiles that just work. He's as pretty as the food he slings, & the critics love him. Get the scallop noodles. [Eater 38 Member] 続きを読む
Chef Gene Giuffi's pig talents are some of the best in Philly, and that's really saying something. Get the crispy chicken livers and short ribs, too. 続きを読む
From sizzling mussels to a killer fried chicken, Mémé's menu is filled with craveable dishes. Brunch here is a treat, as well. [Eater 38 Member] 続きを読む
While it'll set you back a bit of coin, Mica is absolutely worth the price of admission. Get the Lancaster County Poulard. It's one of the best dishes in town right now. [Eater 38 Member] 続きを読む
Crispy skinned pig and doner kebab are crave-able and we can't get enough of the housemade brats and sausages. [Eater 38 Member] 続きを読む
The fairly recent chef change brought Joe Cicala to the kitchen, and the menu has gone from excellent to superior in quality. [Eater 38 Member] 続きを読む
The "it" restaurant of 2011: the pastas & pizzas are fantastic, as well as the famous salted caramel budino dessert. Also great cocktails and wine selection. [Eater 38 Member] 続きを読む
The Chicken Liver Rigatoni is one of Philly's best dishes, and the pizza is some of the best in the city. [Eater 38 Member] 続きを読む
Chef Pierre Calmels is peerless when it comes to creating sophisticated versions of Franco-peasant cuisine. BYOB, of course. [Eater 38 Member] 続きを読む
Simple Roman-style pastas—tonnarelli cacio e pepe (pecorino and black pepper), bucatini alla gricia (pork belly, chili flakes, and pecorino)—are favorites. 続きを読む