维拉诺瓦大学旅馆

And Wednesday and Thursday. Chef Chad Williams and his wife Hanna, both Philadelphia natives, took over this veritable institution in 2016 and then pivoted to offering a set multicourse menu. It works well, as it allows the chef to provide a balanced, varied and consistent experience to all. Thanks to skilled technique, just the right amount of innovation and an innate understanding of the luxury ingredients he uses, his dishes fill the mouth with flavor and succulence. His delicious crispy sweetbreads will convert any skeptic; quail with pâte plays with texture, and the New York strip is a le

The name says it all, as Chef Amanda Shulman’s cozy little spot was born out of her love for cooking for friends and has that warm and welcoming supper club vibe. Diners may get their own table but there’s a real communal feel at play here; everyone is served at the same time after each dish is explained to the room. Her multicourse set menu changes every two weeks, and the accomplished and balanced cooking comes with French and Italian accents. It also boasts a welcome lightness of touch, so you leave feeling sated rather than overwhelmed, although you can choose some extra dishes as add-ons

Pizza is a bit of a religion in Philly and while everyone has their favorite slice, head to this cute spot for wood-fired, naturally leavened sourdough pizzas. Sally has a hip vibe, where a heart-shaped accent lamp hangs from the ceiling and exposed brick walls and wine bottles lining the windows lend charm to the space. It's the kind of place that works for families, couples and friends—all here for a pie as well as a lineup of small plates and natural wines. Start with a plate of meatballs to kick off the meal in classic style before pizza with a perfectly thin crust that stays crisp even un

The colorful, casual sibling to Zahav and Laser Wolf does a roaring trade in downtown Philadelphia — and rightly so. There’s no need to wrangle for reservations or arrive before doors open to grab a seat. Instead, one could wander in off the street to find a vibrant café awash in bright colors and dangling greenery. The food too is much of the same; hummus with brown butter, crispy garlic and urfa is a classic start and comes with fresh-baked pita bread. Chicken schnitzel with sumac onions is a solid follow-up, as is the pita stuffed with fried eggplant and egg. Heartier appetites should look

The eponymous chef-owner is an alumnus of Jean-Georges Vongerichten, so you can expect a cooking style underpinned by a strong, classical base and a kitchen wholly familiar with seasonal, luxury ingredients. There are few things more appealing than spying a section of a menu called “On toast”; try the fritto misto or the blue crab. The choice of raw dishes includes more than just oysters and there’s a mix of small and large plates that you can share, should you be so inclined. Creamy scallops are paired with nutty morels, while spiced lamb chops are turbocharged with eggplant chutney. This lon

With room for about 20 guests, illata isn't a big spot, but this neighborhood gem makes a big impression. This neighborhood BYOB shares a hit list of under a dozen small plates, emphasizing seafood and local produce while throwing in a few fun meat dishes. It all rotates with the seasons with approachable but thoughtful options that highlight familiar ingredients in creative ways (think carrots paired with crab and brown butter). Chilled mussels paired with pickled turnips are set over a miso dressing hit with chili oil for subtle heat, while grilled lamb skewers, glazed and finished with a sm

It is easy to fall for the charms and delights of this French bistro. The narrow space is dressed in well-worn wood, a lovely bar and bookshelves along the back walls. The bartenders are veterans, shaking and stirring with impressive speed. But what really makes this a frequent favorite is the food, which has all the joys and reflexes of a chef cooking in their own home. Smart, seasonal and astutely seasoned, the cooking eschews fuss and favors boldness. Ease into dinner with a round of oysters or a light bite of pickled shrimp with aioli, basil and saltines. After, a swirled, green garlic rol