Timothy Churchill, a contributor to Huffington Post, recently published a blog classifying Philadelphia as a well-known destination for restaurants. That is music to Philadelphians ears. He states, and it’s the truth, that even when the city was going broke, it boasted the likes of traditional French restaurant, Le Bec Fin, known as one of the best in the nation.
Our city has changed in the last decade and Le Bec Fin has closed its doors, but as Churchill points out there are a number of new restaurants that have opened too.
Read about Churchill’s favorites below:
Little Fish
If you like mussels, you’d be foolish not to go with the perfectly sized appetizer of the Prince Edward Island variety served in a green thai curry sauce. The oysters also, usually a selection of 6 to 8 varieties, hailing from both East and West Coasts, are magnificently selected.
Bassett’s Ice Cream
Philadelphia has its own style of ice cream, and Bassett’s is hands down the best this city produces. Bassett’s, you’ll find, is slightly less dense than other premium ice creams because it doesn’t use egg as a binder. Pick up a pint of Bassett’s in one hand and Haagen Dasz in another, you’ll see the Bassett’s weighs a little less, but is just as rich and flavorful as the best of them.
Barbuzzo
Ever since Marcie Turner’s Mediterranean Burbuzzo opened on 13th St it’s been a splash. Small dishes for sharing that change according to season. The pan seared gnocchi, truffled brussel sprouts and fontina stuffed meatballs will knock your socks off. So is the salted caramel Budino, a dessert that every foodie in Philadelphia seems to rave about. Reservations are highly advisable for dinner, but the great it’s generally possible to get immediate seating for an impromptu lunch.
John’s Roast Pork
Philadelphia Inquirer food critic Craig LaBan once wrote that if he had to choose a last meal in Philadelphia it would be the exquisite roast pork sandwich with sharp provolone and spinach on a long Sarcone’s roll. I may just agree with LaBan. For a real Philly style sandwich head to John’s for the roast pork or the cheesesteak (don’t ask for Whiz, they only use “real cheese” as the owner put it). And forget about Pat’s and Geno’s.
Butcher and Singer
Step inside Butcher and Singer, the 1930s-era steakhouse by renowned restaurateur Stephen Starr, and you’ll be swept up in the sophistication of Rittenhouse Square dining at its finest. Old Hollywood touches include a raw bar, ice-cold martinis and the sounds of Count Basie and Ella Fitzgerald wafting throughout the restaurant, while romantic lighting and dark woods evoke a bygone era of old Hollywood. Steak is the name of the game at Butcher and Singer. Entrees include an opulent porterhouse steak (sliced for up to six people to share), domestic lamb chops and boneless rib eye, also called “The Delmonico.” The seafood is delicious as well.
Grace Tavern
Excellent Burger served on brioche Bun with remarkable fries served with Bourbon Mayo. Blackened green beans and homemade sausages. There’s a great beer selection on tap, and the lovingly restored Bevadore refrigerator houses a great selection of beer bottles. It’s comfortable and quirky, with a diverse crowd. The coffered tin ceiling gives the bar a classic feel.
Vetri
The best of the best when it comes to Northern Italian cuisine in Philadelphia, and one of the finest in the U.S. according to top critics like the folks at James Beard. Very formal, very elegant, hand painted menus express daily-changing food selections and food and wine pairings. The restaurant occupies part of the first floor of a renovated townhouse. Meals are hand crafted and personalized, according to conversations with your server. Vetri used to be a la carte but switched recently to a $155 per head tasting menu.
Pumpkin
My favorite BYOB in the city. Local and seasonal ingredients play a major role in Pumpkin’s cuisine, so it’s no surprise the menu of this relaxed New American establishment changes constantly — all without compromising value. The popular BYOB is open for dinner Tuesday through Sunday.
Di Bruno Brothers
A food lover’s ultimate dream. The cheese cave in the back of the store features anything and everything you would want in the way of fromage, with a great staff that’s more than willing to let you sample anything and offer suggestions about how to pair the cheese with wine, beer, fruit, chutneys and spreads.
Timothy Churchill is a blogger with Huffington Post and Gogobot.
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