![]() ![]() ![]() Night brings a buzzier vibe to the airy, plant-filled space, with wine and beer on tap and cocktails highlighting local spirits like Art in the Age of Mechanical Reproduction’s sage herbal liqueur. O’Malley is a pastry whiz, having spent eight years at Balthazar in New York, so there’s always a chocolate croissant, banana bread sticky bun, or other sweet to tempt early risers. Tonight, that could mean 'nduja-stuffed agnolotti in a tomato, clam, and uni sauce tomorrow, winter squash cavatelli with radish tops and squab liver sauce. If you’re daring, you’ll also order the Hungry Pigeon's namesake Lancaster pigeon, grilled to tiny bird perfection, plus whatever specials co-owners Scott Schroeder and Pat O’Malley have dreamt up for the day. The scent is noxious but the velvety taste, when smeared on toast with apricot mostarda, is addictive. If you walk into this Fabric Row restaurant and smell garbage, fear not: it’s just Birchrun Hills’ Red Cat cheese baking in the oven. To drink, look for cabernets from Lebanon, syrah from Morocco, and Efes pilsner from Turkey. The hearty tagines are crowd-pleasers the date-stuffed quail or grilled swordfish with raisins and pistachios a bit more adventurous. He blew minds with his modern Dutch-Scandinavian cuisine at Noord in South Philly, giving him more than enough cred to serve up Frenchified Algerian, Tunisian, and Moroccan flavors. But if anyone can convince old-school Philadelphians to give braised goat leg or mutton burgers a whirl, it’s Restaurant Neuf's jolly chef-owner Joncarl Lachman. Restaurant NeufĪll eyes are on this North Africanized bistro, yet another international entrant to the homogenous Italian Market stretch. The 101 vino courses are new for spring and will focus on the outlier output from popular wine-growing regions, i.e., what Southwest France is doing outside Bordeaux.Įach neighborhood is its own mosaic of art, food, timeless landmarks, and culture-here's how to see as much as you can in one weekend. Check the schedule for upcoming butchery, pasta-making, and wine-tasting classes. French toast with scrapple, Dutch baby pancakes, and a big, fat, melty ham-and-Gouda focaccia sandwich put Pennsylvania squarely on the plate. The housemade charcuterie (think: pork head cheese or salami cotto with fermented turnips and potato chips) is a huge draw, as are the creative brunch and lunch offerings. Kensington Quarters is a restaurant, bar, butcher shop, micro-grocer, organic garden, and classroom all rolled under one roof in Philadelphia’s flourishing Fishtown neighborhood. Beer geeks will love the healthy selection of limited-run house brews-all collaborations with local breweries like Free Will, Tired Hands, and the Brewer’s Art. Most of the reds and whites here come from France, although you can find a bottle of Albarino from California’s La Clarine for $70. Coeur is all about lingering over comfort food: succulent rotisserie chicken, a grilled pork chop with spaetzle, delicately truffled gnocchi, and a poutine burger smothered in cheese curds and ladled with a near-obscene amount of gravy. Opened last September by the trio of shakers behind Local 44 and Clarkville in West Philly, this homey Bella Vista gastropub captures the boozy joie de vivre of dining out in Montreal. (If you have time to kill, nearby Brigantessa does a fine Amari flight.) Coeur Reservations are limited, so go early and plan to wait. New to the menu this spring will be a braised brisket congee and roast pork wonton noodle soup with matzoh balls. There is no dim sum cart here, but every plate is shareable your table will be utterly naked without an order of Pac Man Buns (everything-bagel-spiced bao buns with lox and cream cheese) and crispy cumin lamb rolls with sesame chimichurri. Like CHeU, it chucks the rulebook to the wind. Their newest venture, Bing Bing Dim Sum, is located in the city’s booming East Passyunk restaurant district. Shawn Darragh and Ben Puchowitz first made waves in Philly with the opening of CHeU Noodle Bar, a playful pan-Asian restaurant that tossed its yakisoba with harissa and gave Brussels sprouts the General Tso’s treatment. From a pan-Asian take on matzo ball soup to "Frenchified Algerian" and then some, chefs are bringing the heat-and the cheese, and the wine, and the.pigeon? (yup, pigeon)-turning down-to-earth Philly into a foodie's dream. But for those with a finer palette, or who are simply looking for a bite that's equal parts creative and delicious, head to one of these six new restaurants in the City of Brotherly Love. Philadelphia may be known for its cheesesteaks, and with good reason. ![]()
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