Restaurants in Philadelphia

[caption id="attachment_75061" align="aligncenter" width="300"]A Boutique Cocktail List Developed by Keith Wallace A Boutique Cocktail List Developed by Keith Wallace[/caption]

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.

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SpringMillCafe_LOGO.JPG
164 Barren Hill Rd, Conshohocken, PA 19428, United States

Spring Mill Café is a rustic French BYO restaurant just outside of Conshohocken.

On Thursday, July 2, we will be hosting a Wine Dinner, featuring Moore Brothers Wine.

The dinner is a 5 course meal served with 4 complementary wines. Featuring an array of flavors including Vichyssoire, paté, scallops, St André cheese with pear, and sorbet with fresh berries. Expand your wine palate and explore a sparkling wine, red Beaujolais, rosé, and Moelleux.

David Moore from Moore Brothers will be our guest sommelier and help to expound upon these superb and unique wine choices.

Price is $78 per person and includes complementary wine.

Please call the restaurants for more details and to reserve a spot (very limited availability).

jet-wine-bar.jpg
1525 South St, Philadelphia, PA 19146

A sleek bar with world-wide wines by the glass or bottle, plus cocktails, small plates & brunch.

Doma BYOB
5.00 (1 review)
1822 Callowhill St, Philadelphia, PA 19130, United States

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.”

-Zagat

Laurel BYOB
5.00 (1 review)
1617 E Passyunk Ave, Philadelphia, PA 19148, United States

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

noord
1046 Tasker St, Philadelphia, PA 19148, United States

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

tre-scalini-philadelphia.jpg
5.00 (1 review)
1915 E Passyunk Ave, Philadelphia, PA 19148, United States

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.

-Zagat

Nomad Pizza Logo
611 S 7th St, Philadelphia, PA 19147, United States

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…”

Farm-and-Fisherman-logo.jpg
1120 Pine St, Philadelphia, PA 19107, United States

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.”

beaumont-clear.png
5.00 (1 review)
4437 Rte 309, Dallas, PA 18612, United States

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.

 

Steve's Prince of Steak1.jpg
7200 Bustleton Ave Philadelphia PA
(215) 338-0985(215) 338-0985
McNally's Tavern.jpg
8634 Germantown Ave Philadelphia PA
(215) 247-9736(215) 247-9736

Established in 1921 by Rose McNally hard by the Route 23 Trolley turnout on the highest hill in Philadelphia. McNally’s Quick Lunch was intended to simply provide a warm & hospitable respite to PRT trolley operators including her husband Hugh working the world’s longest trolley line. Word of her simple but delicious fare quickly spread and soon Rose had plenty of customers. Today you’ll find her great-granddaughters, Anne & Meg, just across the tracks, offering the same fresh meals and generous hospitality in the same identical building Rose & Hugh purchased in 1927 to accomodate their growing business.

This Philadelphia landmark is located at 8634 Germantown Avenue in the city’s Chestnut Hill neighborhood, across from the old trolley turn. Look for the whitewashed building with cedar shakes over the wide green door and a welcome bench under a single coach light; when it’s lit you’re in luck.

Inside you’ll find a simple family-friendly pub. Dark, quiet and SMOKE-FREE since 1998. A perfect setting to savor your pint of Guinness along with a cup of today’s soup, a hearty sandwich and Meg’s incredible homemade desserts.

Soups, salads, sandwiches and simple platters have been the mainstays now for 86 years. View the full current menu to the right. There’s also a Daily Special that includes a cup of soup and a soft beverage; could be a wrap of fresh baked turkey or a meatloaf & mashers plate, maybe even an enchilada. See this month’s Daily Specials just below the tapped keg to your right. Soups are scratch-made and there’s a new choice each day. Expect Prime Rib with mashers every Monday night, tavern-made crab cakes & authentic Snapper soup every Friday and, of course, McNally’s famous Chicken Corn Chowder each and every Saturday.

Maggiano's Little Italy.jpg
5.00 (1 review)
1201 Filbert St Philadelphia PA
(215) 567-2020(215) 567-2020

Maggiano’s Little Italy® specializes in Italian-American cuisine served in a warm and friendly atmosphere. Each restaurant is open daily for lunch and dinner and offers a convenient carryout service as well as delivery, in addition to beautiful and accommodating banquet spaces for special occasions.

Maggiano’s serves guests at 45 locations in 21 states, the District of Columbia and one international location in Jeddah, Saudi Arabia. Maggiano’s opened the doors of its first location on the corners of Clark St. and Grand Ave. in Chicago, Ill., Nov. 11, 1991.

Maggiano’s menu features both classic and contemporary Italian-American recipes – homemade pastas, signature salads, prime steaks, fresh fish, regular chef specials and specialty desserts, accompanied by a large selection of wines from acclaimed vintners as well as its own private wine label, Salute Amico. The food is made-from-scratch daily. Family style service or individual entrees are available.

Figs.png
2501 Meredith St Philadelphia PA
(215) 978-8440(215) 978-8440

Executive Chef/Owner Mustapha Rouissiya and Chef John Margraff preside over Figs, which in a short period of time has become an institution in the Fairmount neighborhood and a well known leader of the Philadelphia BYOB phenomenom.

The flavors are Morrocan influenced, the menu is mediterranean mix and the atmosphere is both intimate and energetic. Figs welcomes both large and small groups and is available for private parties.

Zagat Survey Rated Excellent!
“Save your airfare for Morroco and stay close to home at this ‘super neighborhood bistro’ where the creative Mustapha Rouissiya does it all – cooks, waits tables, gives excellent recommendations on exotic delightful dishes. “

To-Kai.jpg
1699 Grant Ave Philadelphia PA
(215) 676-0708(215) 676-0708
Three Monkeys Cafe.jpg
5.00 (1 review)
9645 James St Philadelphia PA
(215) 637-6665(215) 637-6665

Three Monkeys Café opened its doors on August 25, 2005. Started by Gavin Wolfe, Mike McDonald, and Ed McDonald, these three Northeast Philly residents revitalized the former Torresdale Antiques building across from Torresdale Train Station into the one of a kind Three Monkeys Café. Three Monkeys Café offers a unique atmosphere with three distinct dining experiences. The pub area resembles an Olde City style restaurant complete with a hand carved, turn of the century restored bar. This antique piece of history was salvaged from an old Kensington tap room known as Felix’s Café located off of Jasper Street and Lehigh Avenue. The old marble on the face of the front-bar was removed, cleaned and shaped to now contour the top of the bar. The wood-work that was found underneath is a must see. Photos of olde-Philly and the East Torresdale area adorn the antique papered walls. The back part of the pub area has a bit more of an artistic feel with some Salvadore Dali classics along with other mind teasing artwork. The Risdon Ferry dining room has the elegant, Victorian feel of a bygone era. Three Monkeys Café is one of the few restaurants in Northeast Philadelphia to offer el fresco dining. The outside Monkey Court was inspired by Key West’s famous relaxed, outdoor ambiance. Three Monkeys Café also caters to everyone’s tastes by offering daily blackboard specials prepared by our award winning chef. Escape from the ordinary and come visit Three Monkeys Cafe…“Eat, Drink,& Be Monkey!”

Govinda's.jpg
1408 South St Philadelphia PA
(215) 985-9303(215) 985-9303

Come get a healthy pure vegetarian meal located in the heart of downtown Philadelphia!!
The home of the best vegan chicken cheesesteak ever.

Le Virtù.jpg
1927 E Passyunk Ave Philadelphia PA
(215) 271-5626(215) 271-5626

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.

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