Our list of restaurants in Philadelphia. Feel free to rate and review any and all restaurants. Your opinions on menus, sommeliers, wine lists, BYOB programs, and table service are very important to us.
If you represent a restaurant, you can claim your listing and add photos, details, and contact information. We strongly suggest listing any Wine School graduates you may have working for you. We will be featuring, on our front page, all top-rated restaurants who hire our alumni.
Winedown café is Berks’ Counties premier destination for people who love wine, cheese and great gourmet snacks. We serve real wines & cheeses crafted by passionate people. We seek out the best products from around the world. Our ever-changing wine menu is complemented by our gourmet menu of tapas, artisanal sandwiches and more.
MORE THEN JUST WINE, GREAT COCKTAILS & A GREAT BEER LIST TOO!
With incredible views and some of the city’s most acclaimed selections, the Moshulu offers to its guests one of the most spectacular dining experiences in Philadelphia.
Offering Philadelphia’s best waterfront and city views, the Moshulu’s inspired, award winning American cuisine and wine list, combined with the unique backdrop creates a memorable dining experience.
Tiny, sleek Japanese-Korean eatery with a deep menu featuring items ranging from sushi to bibimbop.
Fans of this Japanese-Korean BYO in Logan Square “could eat here every day and not get bored”, thanks to an “enormous menu” that ranges from “fresh”, “inventive” sushi to “outstanding” bibimbop, served by an “attentive, but laid-back” staff; there’s a “young, casual” vibe in the “sleek” setting that’s about as “big as a minute”, but that doesn’t deter devotees from “coming in for more.”
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
Ulivo restaurant is a neighborhood BYOB located at 521 Catharine Street at Passyunk Avenue in the Queen’s Village section of Philadelphia. With its vintage copper ceiling and Tuscan tile the 50 seat dining room creates a warm and comfortable space for neighbors and patrons to relax.
Owned and operated by Chef Joe Scarpone, the food is Italian in spirit; simple, seasonal cooking with deep flavor. Our menu changes daily and is driven by our commitment to using seasonal produce and sustainably-raised meat and fish and features hand-made pasta.
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
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.
What do we love more than our pizza? This very excellent, and dare we say, poetic, quote from Philly’s toughest culinary critic and most elusive diner. Now, just for fun, do you agree or disagree? Read the full review here.
“…as far as I’m concerned, they are all chasing Nomad Pizza, whose most elemental pizzas, the Margherita and Marinara, are as close to perfection as I’ve tasted this side of Napoli. It begins with the dough, which is left to ferment for several days before cooking, and develops a complex malty sweetness. In the oven, it takes on an elegant constellation of char-spots, and an irresistibly savory, luxurious chew that dusts my lips with flour when my teeth sink deep into its crackly crust. It has a profoundly roasted flavor that lingers for hours after the meal is over. But Nomad’s toppings are not to be overlooked, either, including an uncooked sauce that’s not too sweet, too tart, or too salty, but a sunbeam of vivid tomato that brightens all the other ingredients — the milky sweetness of buffalo mozzarella with the Margherita, the dusky herbaceousness of oregano, whole basil leaves and zesty garlic with the Marinara, or the piquance of salami kissed with a golden drizzle of local honey on the Spicy Sopressata…”
The Farm & Fisherman is a 30-seat BYOB owned by husband-wife team Josh & Colleen Lawler. This intimate setting allows for a truly hands-on approach from these two accomplished chefs. Josh served as the former chef de cuisine at Blue Hill at Stone Barns, a renowned restaurant considered one of the pioneers in the locavore/farm-to-table movement. Colleen served as sous chef at the New York Times 3-star restaurant Picholine, known for its focus on quality and creativity. Together, Josh & Colleen have merged the combination of their experiences and focus to return to Philadelphia where they are both from and met while attending Drexel University. The menu, which changes with the nuances of the seasons, features the finest sustainably sourced ingredients including meat, fish, and poultry.
Craig LaBan, in his enthusiastic 3 bell review of The Farm and Fisherman, said “This BYOB exemplifies the best of the farm-to-table movement…This is a restaurant that should restore our faith in the possibilities of a philosophy that’s far more than a fleeting trend.” Philly Magazine also recognized the restaurant awarding it with the Best of Philly 2012 award for Best Farm-to-Table saying “this fresh and inventive BYO is the real deal.”
This unique inn and restaurant sits on 50 acres in front of a beautiful mountain “beau-mont(agne).” Built in 1948 by Peter Masonis, purchased by the Vaskas brothers in 1957, and sold to the Harkins family in 1988, The Beaumont Inn has a long history of excellent customer service, food and wine.
The Inn eventually closed in 2006, but was renovated and restored by Rob Friedman of Friendman Farms. He brought on several CIA trained chefs and Sommelier Tom Sobieski , a Wine School of Philadelphia diploma candidate.
The botanical garden surrounding The Beaumont Inn is a collection of over 200 varieties of plants with the theme of a progression of bloom from March to November. You can also enjoy a drink, dinner, or our bar menu outside on our new flagstone patio or reconstructed terrace overlooking Leonard Creek. The 3500 square foot completely furnished patio & terrace include two gas fire pits & tiki torches for a wonderful evening ambiance. We also plan on having live music outside on weekends.
CinCin, in historic Chestnut Hill, has earned rave reviews for its inventive Chinese and pan-Asian recipes with a refined French flair. Luxurious polished woods, gleaming brass and breathtaking etched glass provide a brilliant setting for your casual dinner for two, a party for twenty, or a fabulous banquet for sixty.
Our takeout menu is a local favorite, and we deliver. What’ll it be? Chinese or Continental? Fresh seafood or Peking Duck so aromatic and tempting, it’s Cin-ful? Repent tomorrow. CinCin tonight.
The city of Nan Zhou was once called “Golden City.” It sits in the heart of the Chinese land on the yellow-earthed plateau of the great northwest, along the wriggling path of the Yellow River. From ancient times, Nan Zhou was the starting point of the Silk Road. Later it became the capital of Gansu Province, and today it is home of 2,900,000 people.
The Nan Zhou pulled noodle, now with over 160 years of history, was originally a special dish that the nomadic peoples of the northwest would serve to guest of high status. Nan Zhou’s first beef-noodle house, the Sun and Moon Inn, which was established in the early years of the Ching Dynasty, served only officials, gentry, and weathly merchants.
The broth of the Nan Zhou pulled noodle is crystal clear and densely fragrant, with the clean whiter of radish, the red of chili oil, touches of fresh green garnish, and a bold flavor of meat, without any odor of mutton.
The guests selects whether the noodles are broad or narrow, thick or thin, and
orders his assortment of condiments and greens, to achieve an unsurpassable delicacy.
For this reason, Nan Zhou pulled noodles started to become popular in all levels of society. At the same time, there was a concentrated effort to promote the noodles throughout all of China. So nowadays Nan Zhou pulled
noodles have not only become a staple of the local diet, but are superior delicacy enjoyed by young and old, in China and abroad.
Opened in early 2006 by three friends and former servers; Trio offers Pan-Asian cuisine with a heavy Thai influence, along with the warm service and hospitality that you would expect from a cozy neighborhood BYOB. Trio is located in the Fairmount section of the Philadelphia, and is just blocks from both the Philadelphia Museum of Art and the historic Eastern State Penitentiary.
Housed in a converted row home on the corner of Brown and Taney streets, Trio offers two floors of white tablecloth dining. Additionally, we offer al fresco dining on our second floor deck (weather permitting,) and a unique private dining room located on our third floor is available for banquets and parties.
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When you’re looking for the perfect place to enjoy a family meal or simply want a quick bite, come to Little Pete’s Restaurant and Bar. With an extensive menu and cozy outdoor seating, you’ll enjoy a one-of-a-kind casual or formal dining experience that’s sure to make our family restaurant one of your favorite places to eat.
Little Pete’s Restaurant and Bar is perfectly located on the street level of the most impressive address in town, the Philadelphian, adjacent to the Benjamin Franklin Parkway, a short distance from the Philadelphia Museum of Art, the Rodin Museum, the Barnes Museum, and other Philadelphia attractions.
Home of the Original Square Pizza!
Visit the one and only Joe Santucci’s Bar and Grill and find out for yourself why Joe, Jr. is a two-time winner of Philadelphia Magazine’s Best of Philly Award.
Our unique pizza starts with fresh dough, made daily, with the finest mozzarella cheese right on top and then topped with our own special recipe sauce. Baked to perfection in its own pan, you won’t find a fresher, better tasting pizza anywhere else. Joe Jr. prides himself on making the same pie his father created 50 years ago!
Joe Santucci’s Square Pizza offers a variety of pizza, stromboli, hot and cold sandwiches, pasta, side dishes and much more! Our menus are available every day online. Come try one of our 24 cold beers on tap, or enjoy your favorite cocktail. And, don’t forget to check out our latest special promotions and valuable coupons.
Owned and operated by Joe Santucci, Jr., his square pizza is a Philadelphia original for the past 50 years! A Tradition of Freshness Your Family Can Taste.
About Toto’s Pizzeria: Select your favorite Pizza, Sandwiches dishes directly from the menu of Toto’s Pizzeria located at 6555 Greene St, Philadelphia, PA 19119.
Toto’s Pizzeria has established a reputation for providing highest quality food, excellent customer service and speedy delivery to customers in the Philadelphia area … always at the lowest possible price too. We can promise satisfaction because all dishes at Toto’s Pizzeria are freshly prepared every day with premium ingredients.
Speaking for the entire staff at Toto’s Pizzeria, we appreciate our customers for their loyalty and past patronage. Going forward, we promise to maintain the same high quality operation to serve you in the future.
Toto’s Pizzeria is now accepting online orders for delivery or takeout through BeyondMenu.com. Enjoy the best, freshest Pizza, Sandwiches cuisine, and remember: THERE IS NO WAITING IN LINE WHEN YOU ORDER ONLINE.
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.