There is no other restaurant in Philly that’s as devoted to the pleasures of house-smoked fish and rich sauces scented with anise and mustard. The seared scallop appetizer comes over an actual mustard soup, in which house-baked pumpernickel croutons bob in broth that’s vivid orange with pureed carrot and mustard grains, then streaked green with tarragon oil. An even creamier mustard broth is the backdrop for a whole brook trout, its bones replaced with buttery Jerusalem artichoke stuffing, then topped with the peppery crunch of wilted mustard greens.
Before Lachman’s done with us, we will know our lohikeitto from our zuurkool, and how those creamy bitterballen pork croquettes clearly help foster a sense of genuine gezelligheid – even if that expression of conviviality is otherwise considered to be untranslatable abstract Dutch.
That’s because while Noord’s flavors may be distinct, it’s a kindred spirit to the legion of other 35-seat chef-owned BYOs that represent some of the best, most intimate aspects of Philly’s dining scene. With its penchant for updating rustic flavors rather than modern cuisine (sorry, no “new Nordic” crispy lichen here), I almost think of Noord as a northland cousin to Cypriot Kanella – but with herring and Smørrebrød bread samplers decked with smoked fish.
-Craig LeBan, Philadelphia Inquirer
A tight menu of creative French & American fare in a small, stylish BYOB bistro.
His albacore starter may be the best raw tuna dish in town, firmed ever so slightly in tepid olive oil before being dressed with the delicate sweetness of shaved Asian pears and a powder of frozen horseradish and yuzu “snow” that melted in mouth with a cooling sparkle. A bracing edge of mustard oil, chile-spiked ponzu, and fermented daikon cubes were the perfect foil to assertive Spanish mackerel seared crackly warm on the skin side and sashimi raw on the reverse. A study in Berkshire pork – loin roasted, belly braised, tender shoulder pulled then formed into a patty – was memorable for its elegant necklace of huckleberry, kale, and chestnut sauces.
Elmi’s foie gras terrine was even more beautiful, a silken slab of creamy pink marbled with bitter cocoa and paired with a fine mince of cuminy, caramelized celery root – an earthy sweetness that gave the luxurious liver an unexpected exotic twist.
-Craig LeBan, Philadelphia Inquirer
The Marra family has been in business for over 80 years. It all began when Salvatore and Chiarina Marra came to America from Naples, Italy, in 1920.
Salvatore came with nothing in his pocket but a single coin and a dream to provide a better life to his family. Over 3 generations later, that dream is still alive and that small business he had started is now one the oldest and most famous restaurants in the country.
Marra’s is still owned and operated by Salvatore’s grandchildren who not only continue to cook up the original family recipes, but personally greet you with a warm welcome as you walk through the door.
When you come to Marra’s, you not only eat some of the finest Italian food and award winning Pizza in the city, but you will be part of the Marra’s legacy. Marra’s has been visited by hundreds of celebrities through out the years, including Frank Sinatra, John Travolta, and Conan O’Brien, who come just to eat the food and visit the “Original Brick Oven” that was designed and built by Salvatore himself with bricks from Mt. Vesuvius. That’s a taste people travel miles to experience, and one you will never forget!
So, come and bring the family to celebrate generations of hard work, good Italian cooking, and a hospitality that will make you feel like you are right at home! Relax and enjoy the many tastes of the Marra’s.
Here at Green Eggs Café we value people and sustaining life on this planet. Green Eggs is unlike conventional restaurants because we have a commitment to doing our part for the environment. We are dedicated to serving high quality food at a low cost. We participate in buying fresh products locally which supports merchants in the area and in turn, so do you. At Green Eggs we recycle all paper products, aluminum, glass and plastics. All food and organic waste is composted and also not put to waste. We prohibit the use of all Styrofoam products and plastic bottled beverages.All take-out containers are biodegradable and are made from corn, plant materials, and sugar (which looks like plastic- but we assure you is not). By dining at this establishment you are contributing to a minimal waste environment. Although you will not find any green eggs and ham on our menu, you will find a serving of eco- friendly fare every time you dine with us.
The Pennsylvania Liquor Control Board is firmly committed to regulating the sale of alcohol, educating consumers on the responsible use of alcohol and working to prevent underage alcohol use while ensuring convenient access to a wide array of competitively-priced products and impeccable customer service at stores throughout the commonwealth.
A Brief History of Pat’s Steaks
Pat’s King of Steaks® was founded by Pat Olivieri in 1930. Pat had a modest hot-dog stand at the base of the famous Italian Market in South Philadelphia.
One day he decided to have something quite different for lunch, so he sent for some chopped meat from the butcher shop. He cooked the meat on his hot dog grill, placed the meat onto an Italian roll, and dressed it with some onions. Just as he went to take a bite, a cab driver who ate a hot dog everyday asked what he had there. Pat said that it was his lunch. The cabbie insisted that Pat make him one.
“Hey…..forget ’bout those hot dogs, you should sell these.” The steak sandwich was born. As the years passed, both employees and customers alike demanded change…cheese was added.
French-inspired fare & regional ingredients served in a cozy cafe decorated in an earthy palette. Will is a BYOB located on East Passyunk Avenue in the heart of South Philadelphia. Chef and Owner Christopher Kearse, and his team, prepare a menu focused on its season, respecting French traditions along with classic and modern techniques to build a dining experience that evokes excitement and emotion.
Ask a regular and they’ll tell you this East Passyunk Crossing BYO is “as close as it gets to Italy in Philly”, serving “old-fashioned, authentic” cuisine delectable enough to make guests leave their “plates so clean they don’t need washing”; the “understated” atmosphere is embellished by “interesting drama” from the colorful clientele, while “accommodating” servers ensure a “never-fail-you” experience.
The inspiration for Le Virtù (The Virtues) comes from our experiences at the tables of family, friends and farm restaurants all over Abruzzo. Every dish we prepare is rooted in or inspired by Abruzzese culinary tradition, ingredients or philosophy. We serve the cuisine of the shepherds, farmers and fishermen of Italy’s wildest and most unspoiled region. It’s bold, honest and unpretentious.
We source all we can from the “terra” surrounding Philadelphia: naturally raised pork from Berks County; lamb, chicken and rabbit from Lancaster County; produce from rural New Jersey and Pennsylvania. What we can’t find locally, we import from Abruzzo: artisanal honey and cheeses (some of the rarest in America); L’Aquila saffron; extra virgin olive oil for finishing dishes; dried pastas (including a gluten-free option); even the flour we use to make our fresh pasta.
We do things the old way: meats are house-butchered and house-cured according to centuries-old methods, pastas cut by hand. Savory ragùs simmer all day over a low flame. Our innovations are inspired by and emerge from an understanding of and respect for tradition. We welcome our guests in the Abruzzese spirit: as honored friends who we want to feel at home. You’re encouraged to relax, linger and savor the experience.
Le Virtù is one of few restaurants in America so dedicated to the culinary traditions of a specific region of Italy and one of the country’s most authentic Italian dining experiences.
Le Virtù, a rich minestrone, is made on the 1st of May in Teramo, Abruzzo. Traditionally, the town’s most virtuous girls use the legumes, pastas and other ingredients left in the cupboard and larder after the hard Abruzzese winter.
We wanted to make true Italian pizza, so we started by opening one block from the Italian Market. Then, we made pizza. For months we baked and tasted, mixed and flipped until what we had would beat any Americanized slice of pizza out there. Most consider us gourmet, we consider ourselves what pizza was meant to be.
SliCE is an award-winning Trenton style pie. This means our dough is made fresh each day with the best flour. Then, it’s hand tossed and topped first, with the highest grade mozzarella cheese, and then with our homemade, hand crushed San Marzano tomato sauce. Lastly, we finish the pie with extra virgin olive oil. Each pizza is baked on hot stones and cooked to a crisp, delicious perfection. The outcome is a thin, lightly topped, fragrant pie. From the Margherita Pizza with its fresh mozzarella and basil leaves to the Italiana with prosciutto di parma, gorgonzola cheese and arugula there is a taste of Italy in every bite.
Devil’s Den opened April 1st of 2008 focused on bringing the best of Craft and Import Beer and
high quality pub fare to our South Philly Neighborhood. With 17 Rotating Drafts, 200 bottles
and home made comfort food, we strive every day to be the kind of neighborhood place that
everyone can enjoy visiting. Hope to see you soon.
— Erin & the staff of Devil’s Den
Located within Philadelphia’s famous and always bustling Italian Market, Anastasi Seafood’s dining room hosts a wide array of crabs, shrimp and various other seafood from around the world, providing our guests with only the finest “just caught’ quality. Our small dining room space offers a simply elegant setting for those who share our “Focus on Freshness”. Featuring a full service bar with specialty cocktails and a modest local beer selection, our knowledgable staff is here to privide you with the perfect libation to accompany your dining experience. After almost a century of
handling fresh seafood as one of the first 9th St. families, our 4th generation brother/sister duo has specialized in preparing the finest seafood since we first opened. Now lookng into our second century of serviing the freshest seafood Philadelhpia had to offer, we look forward to continuing to add to our city’s bright cultural landscape.