It’s the street with the funky name (pronounced Pash-unk by the locals) that slices across the city’s grid on a diagonal. While East Passyunk Avenue has traditionally been home to mom-and-pop Italian eateries for decades, a new breed of chefs have moved in. Like their predecessors, they are the owners and the cooks. But what’s different is they are highly-trained chefs making a name for themselves and in turn, spotlighting this street as a dining destination.
Take a tour of this hot emerging neighborhood with the Philadelphia pros who pass along their favorite restaurants, bars and coffee spots, including an old school favorite that has stood the test of time. Start at the end of the Italian Market, just passed the corner of dueling cheesesteak joints Pat’s and Geno’s, and walk south.
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Coffee | Black 'N Brew
A neighborhood cafe with La Colombe coffee, Metropolitan bread, free wifi and local art on their walls.
“I like to stop in here for just a simple cup of La Colombe drip coffee.” - Chef Lee Styer of Fond
1523 East Passyunk Avenue, Philadelphia, PA 19147
T: 267.639.6070 | www.blackbrew.net
Housewares | Home -- A Furnishings Boutique
Selling furniture, lighting, home accessories and small gifts.
“This is a good place that my wife and I like to shop at to find things for the home.” - Chef Lee Styer of Fond
1815 East Passyunk Avenue, Philadelphia, PA 19148
T: 215.551.1180 | www.homephilly.wordpress.com
SUNDAY BRUNCH & DINNER
Dutch | Noord EetCafe
Chef Shawn Darragh (Cheu Noodle Bar) recommends Noord for chef Joncarl Lachman’s Dutch food. For dinner, he is making Holland Sliders with herring, cucumber and pickled onion and “Lekkerbekjes” on Snert which is crispy beer battered whitefish.
Middle Eastern | Bitar's
This is a take-out falafel shop with lots of Middle Eastern salads, pita sandwiches, kabob platters, pizza and sides like hummus, stuffed grape leaves and babaghanuj.
"This is a little market in the front that has been here forever and they have different breads from a bakery. We get big buckets of falafel mix for our place Grocery. When I come in they have a little kitchen off to the side and I’m always trying to see how they make it, what’s their secret. It really is the best falafel and you can get pickled turnips and long pickled cucumber." - Chef Marcie Turney of Lolita, Barbuzzo, Little Nonna's, and Jamonera
947 Federal Street, Philadelphia, PA 19147
T: 215.755.1121 | www.bitars.com
Mexican Food Truck | Barbacoa
On Saturdays and Sundays from 6am until they run out, chef Cristina Martinez and her husband Benjamin Miller sell Mexican food from their truck. They both worked in the Philadelphia restaurant industry and she worked with a lamb import/export business in Mexico.
"They do goat, which is really interesting." - Chef Jeremey Nolan of Brauhaus Schmitz and Wursthaus Schmitz
"They’ll tell you what it is they are serving that day and it was just made hours before. It is usually a braised kind of thing like lamb with simple toppings. Sometimes simple is best and they are awesome." - Chef Marcie Turney of Lolita, Barbuzzo, Little Nonna's, and Jamonera
8th Street and Watkins Street, Philadelphia, PA 19148
Gelato | Capogiro
27 flavors of gelato made daily in small batches using local and natural Pennsylvania ingredients. The flavors are seasonal and ever-changing.
“It’s the best gelato I’ve had outside of Italy. It’s all about the ingredients here. I love the dark chocolate.” - Chef Marc Vetri of Vetri Family Restaurants
1625 East Passyunk Avenue
Philadelphia, PA 19148
Bar | Garage Bar
Located right in the crossroads of Geno's and Pat's. Cans, cans, cans, lots of beer cans. They love canned beer as well as whisky and pickle backs. If you get a little peckish, they have a food cart in the bar as well.
“It’s located inside an old garage. Sometimes I love just listening to edgy music and drinking craft beer in cans.” - Sommelier Tim Kweeder of Petruce et al
1231-1233 East Passyunk Avenue, Philadelphia, PA 19147
Beer | Pub on Passyunk East (POPE)
Fourteen draft system featuring an ever changing list of domestic microbews. Their bottle list includes both domestic and imported beers.
“It's a step up from a dive bar with an edgier soundtrack and they carry serious beer.” - Sommelier Tim Kweeder of Petruce et al
“It’s not really my crowd, it’s very hipster-ish, but the beer list here is incredible.” - Chef Joe Joe Cicala of Le Virtu and Brigantessa
1501 East Passyunk Avenue, Philadelphia, PA 19147
Italian & Pizza | Brigantessa
Chef Joe Cicala of La Virtu brings Southern Italian cooking to East Passyunk.
“They have a really awesome pizza oven. There is a lot of artisan pizza here in town and chef Joe Cicala is aces. He does a pizza called the Racchetta and it is shaped like a tennis racquet with sheep’s milk ricotta cooked into what would be the handle of the racquet. It’s slammin’.” - Chef Townsend Wentz of Townsend
Italian | Le Virtu
Chef / owner Joe Cicala focus is on the region of Abruzzo, Italy. Their pastas are made each morning and they are making over 30 different kinds of cured meat and charcuterie.
“Chef Joe Cicala takes an Old World Italian approach, especially with his charcuterie. He is cooking food from the Abruzzo region and he is very strict about keeping the cuisine to the area, which is really cool. They do a really good fried olive appetizer filled with a porchetta meat and cheese blend. They also do fantastic pastas.” - Chef Jeremy Nolen of Brauhaus Schmitz, Wursthaus Schmitz
1927 East Passyunk Avenue, Philadelphia, PA 19149
T: 215.271.5626 | www.levirtu.com
Old School Italian | Mr. Martino’s Trattoria
Only open three days a week with Mr. Martino running the front of the house and his wife in the kitchen cooking classic dishes.
“The restaurant is dark, not crazy busy and it's run by a husband and wife. The wife cooks in the back and it comes out when it is ready. You could be here for four house because she can only work so fast and he is charming and entertaining. I like to order the gnocchi when I come here. This place really is an experience.” - Restaurateur Valerie Safran of Lolita, Barbuzzo, Jamonera, Little Nonna’s
1646 East Passyunk Avenue, Philadelphia, PA 19148
New American | Will BYOB
Chef Christopher Kearse mixes French traditions with modern techniques and seasonal ingredients. On Tuesday nights, they offer a $45 tasting menu. On Sunday nights, it's a $40 tasting menu.
“Chef Chris Kearse is really talented and has worked in the world’s best restaurants. This is a little bit of the molecular stuff, but he does it with great respect. I think when people go here they say, ‘Wow, what is this restaurant doing in Philadelphia?” - Chef Joe Cicala of Brigantessa, Le Virtu
1911 East Passyunk Avenue, Philadelphia, PA 19149
T: 215.271.7683 | www.willbyob.com
New American | Fond
Chef Lee Styer's New American restaurant in the heart of East Passyunk.
“This is the quintessential corner restaurant with windows overlooking the fountain. It's a great dining experience.” - Chef Townsend Wentz of Townsend
French | Townsend
Chef Townsend Wentz's restaurant serves seasonal classic French food.
“I come here for their Broiled East Coast Oysters with Fennel, Marinated Hamachi and their Roasted Organic Chicken. I never leave without a few of Keith's cocktails.” - Chef Greg Vernick of Vernick
“ It is a great place to sit at the bar and have a few plates of food along with a glass of wine or cocktail. If you wikipedia the word 'charming', Townsend is one of the photos that comes up. They have an impeccable food and drink program. They have a great bartender, Keith Raimondi, making cocktails and Lauren Harris manages the wine, beer, cheese programs.” - Sommelier Tim Kweeder of Petruce et al
Japanese | Izumi
Chef Corey Baver worked at Morimoto, Buddakan and Alma de Cuba coming here. Creative sushi rolls, fusion small plates and BYOB makes this Japanese restaurant a local favorite.
“This BYBO Japanese restaurant is great for sushi and to order whatever raw fish that is different that day.” - Chef Lee Styer of Fond
1601 East Passyunk Avenue, Philadelphia, PA 19148
T: 215.271.1222 | www.izumiphilly.com
New American & Whiskey | Stateside
Showcasing American craft beer and small-batch distilleries with an emphasis on whiskeys and bourbons. Chef Elijah Milligan provides a menu featuring locally-sourced products.
“The whole concept is really cool because they source every ingredient from the United States and that also goes for alcohol, beer and wine. They make their own vermouth and their own Campari, because that doesn’t exist in the United States. They have really great hand-crafted cocktails.” - Chef Joe Cicala of Brigantessa and Le Virtu
“It’s a low key place for a cocktail before you head out for the night. It’s really nice in the summertime, since they have the windows open and it’s almost like you’re outside.” - Chef Lee Styer of Fond
536 East Passyunk Avenue, Philadelphia, PA 19147
T: 215.551.2500 | statesidephilly.com