Local chefs, sommeliers and bartenders give you their crib notes for where they'd eat, drink and shop if they only had 24 hours to visit the City of Brotherly Love.
Local chefs, sommeliers and bartenders give you their crib notes for where they'd eat, drink and shop if they only had 24 hours to visit the City of Brotherly Love.
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 Guide download the Find. Eat. Drink. iPhone app.
Inspired by Cool Beans in Sydney and coffee from Toby's Estate.
“A gem that feels tucked away. This is an Aussie-inspired cafe that I love for brunch. My go-to meal is the Dill Scramble with smoked salmon and avocado added.” - Chef Greg Vernick of Vernick
“It is a very cute cafe run by two best friends who grew up together in Australia. The Aussie style breakfast is really good.” - Sommelier Lauren Harris of Townsend
2212 South Street, Philadelphia, PA 19146 | T: 215.875.8002 | www.antspantscafe.com
Chef Eli Kulp serves fresh pastries and breads, eggs, and Rival Bros coffee in the morning, sandwiches and salads mid-day and house-made pastas and mains at night.
“I come here for the Hickory Town sandwich, which is fried Lancaster bologna with eggs. It's ridiculous! They make their own rolls 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 of Townsend
“Get the pastrami and hash breakfast sandwich and make sure to grab a cup of coffee.” - Coffee Roaster / Chef Jonathan Adams of Rival Bros Coffee
308 Market Street, Philadelphia, PA 19106 | T: 215.625.0988 | highstreetonmarket.com
A small-batch coffee roaster from Philly natives Jonathan Adams and Damien Pileggi. This is their coffee bar with espresso beverages, teas, juices, sodas and breads and pastries from chef Eli Kulp's High Street on Market.
“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 of 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.” - Bartender Keith Raimondi of 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 of Townsend
2400 Lombard Street, Philadelphia, PA 19146 | rivalbros.com
The partners in this coffee shop come from Joe the Art of Coffee in New York and Stumptown. They use farm-fresh milk from Lancaster County, serve pastries from Wildflour Bakery, and the soundtrack is old school vinyl.
“Great to stop in for the coffee and one of my usual stops.” - Chef Peter Serpico of 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 | www.oxcoffee.com
Started in Philadelphia in 1994, you'll now find many restaurants around the nation using their coffee. They serve blends, single origin and espresso drinks.
“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
“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 of Sbraga and The Fat Ham
207 S Sydenham Street, Philadelphia, PA 19102 | T: 239.404.1730 | www.elixrcoffee.com
Philadelphia's historic market filled with stalls selling fresh meats, seafood, poultry, produce, Amish specialties, baked goods and crafts.
“Any real Philadelphian knows that cheesesteaks are for chumps. For the real Philly sandwich, head to Tommy DiNic’s. 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 | tommydinics.com
This is an off-shoot of chef Jeremy Nolen's Brauhaus Schmitz with deli items, charcuterie, liverwurst, and sandwiches.
“Come here for their great pretzels. It’s German food and like Octoberfest all the time.” - Chef Joe Cicala of Le Virtu and Brigantessa
1100 Filbert Street, Philadelphia, PA 19107 | T: 215.592.4287 | brauhausschmitz.com/wursthaus-schmitz
“I get wonton, roasted pork and soup with noodles. All of our servers hooked on it. It is good hangover soup or for good cold weather.” - Chef Marcie Turney of Lolita, Barbuzzo, Little Nonna’s, and Jomonera
51 N 12th Street, Philadelphia, PA 19107 | T: 215.922.3930 | www.sangkeechinatown.com
“Come here to visit Jill. She can get anything out of the ordinary and finds books that you just don’t see at Barnes and Noble. ” - Chef Marcie Turney of Lolita, Barbuzzo, Little Nonna’s, and Jomonera
51 North 12th Street, Philadelphia, PA 19107 | T: 267.237.8986 | www.thecookbookstall.com
Chef Michael Solomonov's Israeli street food spot with variations on hummus, seasonal salads and Israeli pickles.
“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 of Vernick
“This is a great casual lunch spot for hummus.” - Chef Marc Vetri
1625 Sansom Street, Philadelphia, PA 19103 | T: 215.867.0088 | www.dizengoffphilly.com
Shawn Darragh and chef Ben Puchowitz are making inauthentic Asian cuisine. More inventive than traditional, like Asian buns with cheeseburgers, Bolognasian (minced pork), matzo ball in the ramen and BBQ pig tails.
“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 of Brauhaus Schmitz and Wursthaus Schmitz
255 S 10th Street, Philadelphia, PA 19107 | T: 267.639.4136 | cheunoodlebar.com
Italian brothers Danny and Joe Di Bruno opened their small grocery in Philadelphia's 9th Street Italian Market in 1939. Still family-run, they are one of the most respected places for imported gourmet goods, charcuterie, and cheeses from over 25 countries.
“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 | www.dibruno.com
Located in the middle of the Italian Market, they carry spices, teas, coffee, herbs, dried fruit and baking supplies.
“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 of Fond
904 S 9th Street, Philadelphia, PA 19147 | T: 215.925.1660
Specializing in cookware, cutlery, kitchenware and high-end professional products like a duck press. They have been a family-run business since 1906.
“They have the biggest selection of kitchenwares and have been in the Italian Market for a zillion years.” - Restaurateur Valerie Safran of Lolita, Barbuzzo, Little Nonna’s, and Jomonera
1006 S 9th Street, Philadelphia, PA 19147 | T: 215.922.5557 | www.fantes.com
Fresh tortillas made before your eyes.
“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 of Brauhaus Schmitz and Wursthaus Schmitz
951 S 9th Street, Philadelphia, PA 19147 | T: 267.507.9161
Ye olde ice cream parlor and soda fountain run by ye not so olde brothers Ryan and Eric Berley and pastry chef Sara May. You'll find sundaes, splits, shakes, phosphates, cakes and pies.
“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 | www.franklinfountain.com
Established in 1863, this Philadelphia candy treasure has bragging rights to being the oldest continuously-run confectionery in the United States. Everything from their taffy to bon bons are all hand-crafted. In 2011, the operation was purchased by the Berley brothers, who also own the Franklin Fountain Ice Cream Parlor.
“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 | shanecandies.com
An underground and subterranean cocktail bar of the speakeasy variety and one of the premier cocktail destinations in the US.
“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 of Townsend
112 S 18th Street, Philadelphia, PA 19103 | T: 267.467.3277 | thefranklinbar.com
The bar side of a.kitchen + bar with view of the park, seafood, salads, sandwiches, house cocktails and wine.
“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 of Petruce et Al
135 S 18th Street, Philadelphia, PA 19103 | T: 215.825.7030 | www.akitchenandbar.com
Opened by bartenders Phoebe Esmon & Christian Gaal and focused on creative interpretations of the classics as well as their own creative concoctions.
“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 of 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 | www.drinkemmanuelle.com
Take a tropical vacation in the middle of Philly at this tiki getaway. Thatched roof bar, Polynesian decor, wooden mermaid, blowfish globe light and lots of rum drinks.
“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 of Townsend
1444 Frankford Avenue, Philadelphia, PA 19122 | T: 267.251.3234
Chefs Justin and Jonathan Petruce cook using a wood-fired oven and grill. House-made sourdough breads are also made in the hearth. You'll find a range of dishes from octopus to sweetbreads to mackerel to chicken cacciatore on their menu.
“The food is very creative, fire-roasted cuisine cooked on a wood-burning oven and grill.” - Chef Townsend Wentz of 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 of Townsend
“They take their cocktail program very seriously and they have about five ciders ones to pick from too.” - Bartender Keith Raimondi of Townsend
Chef Townsend Wentz's East Passyunk restaurant with seasonal classic French food, cocktails created by bartender Keith Raimondi, and an interesting wine list curated by Lauren Harris.
“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 of 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 of 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
Chef Peter Serpico moved from New York after wining the coveted James Beard Best New Restaurant Award for Momofuku Ko, which he co-owned with chef David Chang. His new namesake Philly restaurant is bustling with a large bar surrounding the open kitchen and an Asian fusion menu with delicate dishes.
“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 of Vernick
“One of the sexiest looking restaurants in Philly. Go for the deep fried duck leg on a Martin’s potato roll and the lamb ribs.” - Wine Broker Jason Malumed
Chefs Richard Landau and Kate Jacoby offer a modern take on vegetarian and vegan cooking. No animal products are used and all their syrups and bitters are made in-house. They serve natural wines and craft beer.
“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 of Petruce et al
“What they do here with vegetables is just really inspiring. The braciole is a must order.” - Chef Marc Vetri
Zahav draws on the cuisines of Israel, Northern Africa, Eastern Europe and the Mediterranean for inspiration. Try the Laffa bread baked to order in the wood-burning Taboon and meats grilled over hardwood charcoal.
“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 of Le Virtu and 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
Chef Marc Vetri's traditional Italian menu consisting of thin-crust pizzas, homemade pastas and wood-grilled meats and fish.
“I’m crazy about their Italian food.” - Chef Jose Garces
“They make really great salumi and charcuterie.” - Chef Jeremy Nolen of 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 of Il Pittore
“Chef Marc Vetri has the best pastas. The filled pastas are very thin and he uses few ingredients.” - Restaurateur Valerie Safran of Lolita, Barbuzzo, Little Nonna’s, and Jomonera
A Cypriot restaurant with fresh Mediterranean food including dips, grilled octopus, whole fish, goat strew, braised oxtail and grilled rabbit leg.
“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 of 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)
A restaurant with a small menu, only open a few days a week, cash only offering no sides, no chairs, no silverware, and no phone. Just great pizza.
“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 of Townsend
115 E Girard Avenue, Philadelphia, PA 19125 | www.pizzeriabeddia.com
There's nothing special about the decor, but the low-key restaurant located on the corner of a Vietnamese shopping mall serves up Pho that local chefs love.
“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 of Lolita, Barbuzzo, Little Nonna’s, and 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 of Le Virtu and Brigantessa
1122 Washington Avenue, Philadelphia, PA 19147 | T: 215.271.5866
Cantonese food served late into the night. Pick your seafood fresh out of the tanks. They do serve alcohol, but there is no corkage fee if you BYOB.
“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 of 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 of Townsend
134 N 10th Street, Philadelphia, PA 19107 | T: 215.922.0698 | www.tailakeseafoodrest.com
This is a late night Chinese restaurant with a full bar. You'll spot lots of Philadelphia's restaurant industry folks coming here in the wee hours.
“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 of Lolita, Barbuzzo, Little Nonna’s, and Jomonera
1001 Race Street, Philadelphia, PA 19107 | T: 215.627.2610
Take home candy from the oldest continuously-run confectionery shop in the United States. Many of their sweets are hand-crafted in-house.
Sample the beers in the Yards Brewery tasting room before deciding which of their local Philadelphia brews to take home as a souvenir from your trip. Jonathan Adams of Rival Bros Coffee thinks they have the freshest and widest selection and calls them the best brewery in Philly.
Chef and owner of Vetri, Osteria, Amis, and Alla Spina.
Chef at Vetri restaurant in Philadelphia.
Chef and owner of Zahav, Federal Donuts, and Dizengoff.
Chef and owner of Garces Group (Amada, Distrito, Tinto, and Chifa) in Philadelphia.
Chef and owner of Vernick food & Drink in Philadelphia.
Chef and owner of Townsend in Philadelphia.
Head bartender at Townsend in Philadelphia.
Sommelier and GM at Townsend in Philadelphia.
Chef and owner of Sbraga in Philadelphia.
Chef and co-owner at Lolita, Barbuzzo, Little Nonna’s, and Jomonera.
Co-owner at Lolita, Barbuzzo, Little Nonna’s, and Jomonera.
Chef and co-owner of Brauhaus Schmitz and Wursthaus Schmitz.
Chef and co-owner of Fond in Philadelphia.
Chef and partner with Stephen Starr at Il Pittore in Philadelphia.
Sommelier and co-owner of Petruce et Al.
Chef at Le Virtu and Brigantessa in Philadelphia.
Wine broker at Chalkboard Wine + Spirits.
Bartender formerly of Franklin Mortgage Co in Philadelphia.
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