You must try Cope's corn raviolo. South Street chef Peter Serpico uses the Pennsylvania staple, along with chorizo, white cheese, pickled and roasted onions, sour cream and lime in his ravioli. En savoir plus .
From his 37th-floor perch, chef Daniel Stern wins praise for his skate with fettuccine and clams, served with little necks, razor clams, a clam pizza on the side and a garlic/parsley/herb broth. En savoir plus .
The boys at the pizzeria roll up pizza dough, mortadella, ricotta, pistachio pesto. En savoir plus .
Everybody seems to order the chili-glazed octopus (with Granny Smith apple and endive) at Greg Vernick's Rittenhouse bistro. En savoir plus .
For the hot chicken, spice is the word at Kevin Sbraga's University City newcomer. The pieces are hot and juicy and come out on white bread slathered with ranch dressing. En savoir plus .
Try the chicken & bowties. Chef Marshall Green hits comfort (with a dose of homemade pasta and truffle broth) at this Northern Liberties bar. En savoir plus .
At this veggie haven, chef Rich Landau simmers three kinds of young turnips and charred broccoli in a kimchee broth and garnishes it with black vinegar cucumbers and menma (preserved bamboo). En savoir plus .
After you savor chef Marc Plessis' bone marrow creation at this bistro in Washington Square West, you drain a shot of Woodford Reserve "luge-style." En savoir plus .
Hard to tell a winner at this Washington Avenue bakery: Chad Durkin's baked goods or Brian Lofink's savory items. The sticky bun is one of our favorite dishes of 2013. En savoir plus .
At his East Passyunk Avenue BYOB, Joncarl Lachman serves scallops with mustard soup, caviar, tarragon oil, and rye croutons. En savoir plus .
Chef Justin Bogle at this Walnut Street newcomer plates his foie gras with pickled grape, yogurt, and black walnut. En savoir plus .
