Former Blackbird Pizza owner Mark Mebus brings his vegan pizza genius to Rittenhouse via a New York-style, by-the-square and by-the-slice operation with a focus on seasonal vegetables.
Fishtown now has a sophisticated seafoodery among its legion of excellent restaurants. The owners, the team behind Elements and the Mistral in Princeton,
Michael Schulson’s steakhouse adds carnivorous option to his Midtown Village empire. The 40seat dining room features wood paneling and a central hearth. Warm & inviting setting to enjoy dry-aged meats
Already a local pizza legend for the New York City-and Trenton-style pies he created at the now-closed Haddonfield’s Angelo’s Pizzeria,
Aurora Grace specializes in beautiful, hand-painted chocolate bonbons, plus macarons, cookies, cakes and more.
Live music, a beer garden and a laid-back, dog-friendly atmosphere await at Chester County’s latest addition to the region’s brewpub scene.
The popular brewpub has a new spot in King of Prussia with 14 taps and an easygoing menu of sandwiches, salads and pizzas. Still to come is the attached new production brewery.
Chatayee Venus Kapugthong eschews fusion cooking for authentic, homestyle fare. Her expansive Thai restaurant in Midtown Village prepares massaman and panang curries, satay and a full vegan menu.
FCM Hospitality’s new riverfront complex. Mainstay Independent Brewery, Lost Bread Co. Bakery, two bars and a full kitchen, plus a playground and live music stage offer many reasons to visit.
Korean-fusion purveyor made a name for itself cooking up twice-fried chicken, kimchi crunch balls and bulgogi cheesesteaks. Midtown Village’s edition offers more of the same deliciousness.
Sharing plates, pasta and larger entrees can be matched with Italian beer, wine and cocktails.
Fast-service gyros, spanakopita and avgolemono soup come to Conshohocken. Diners can order at the counter and take a seat in the no-fuss dining room for healthy Greek delicacies.
This pan-Asian BYO spot serves cuisine that spans Thailand, Malaysia and Vietnam. Chef Jimmy Tran, formerly of Center City’s Aqua, cooks up stuffed tofu with papaya salad, pho and roti canai.
Fishtown’s new Hakata-style ramen kitchen ladles out classic bowls of brothy noodles with all the trimmings, plus Japanese small plates such as fried chicken and gyoza.
After dominating an East Falls intersection for more than a decade with its giant chili pepper landmark, the Tex-Mex restau-bar reemerges in the Goldtex building.
On the menu: Tandoori chicken pizza, masala cheesesteaks and fries dusted with cardamom, curry, turmeric, chili and coriander.
A pickle-maker and a cheesemonger joined forces to open this market, commissary and food workshop in Fishtown.
From-scratch broth is the base for a tight menu of five ramens and three sides (gyoza, sesame cabbage salad, oshinko pickles). One rule: No takeout or doggie bags allowed.
Award-winning Joe Beddia returns to Fishtown with his legendary pizza in an expanded venue.
Takeout sandwiches cater to the late-night crowds at this Fishtown shop that stays open until 3 a.m.
The menu makes the most of local ingredients in dishes such as creamy sunchoke soup with smoked shrimp and pappardelle with braised Lancaster beef.
Tapioca and jelly enthusiasts will find all the usual boba flavors, made with real tea and real milk.
