2卧室 2卫生间 干净 宽敞 优越位置

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

Chef Nicholas Bazik and his team know exactly what they’re doing in this historic row house. In full view of the counter, they deliver a high-wire, high-stakes performance defined by precision, harmony and, of course, taste. Korean and French influences come and go with this elaborate tasting menu where special soys, vibrant oils and glossy sauces give wonderful dimension to pristine seafood and dry-aged proteins. Think marinated vegetables with a celery vinegar and anchoïade or noodles with chili crunch, caviar and uni. The ideas are original, the flavors bold. Such creativity hews closely to

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

Look out for the neon green peace sign on this narrow lane in Fishtown. It might look you’re in front of a disused auto repair shop but step inside and it’s all light wood and clean lines, looking something like a Scandinavian chapel. There are booths, individual or communal tables and seating at a horseshoe-shaped counter in front of the kitchen. Get your tastebuds going by starting with a few snacks before your pie, like Judion beans or Calabrian salami, and there’s an interesting selection of natural wines too. Behind – or beneath – every great pizza is great dough, made here using quality

In a city where cheesesteak traditions are everything, this restaurant in Northern Liberties goes above and beyond the norm by baking their own bread. Sporting a crackly crust, sesame-seeded sourdough arrives with finely seared and salted chopped steak tossed with fried onions, bound with creamy Cooper Sharp American cheese, and, ideally, topped with a long hot pepper for requisite heat. The kitchen also stretches dough into thin pizzas. Consider the Brooklyn-style grandma pie with its buttery, crisp crust, bright tomato sauce and fresh basil. Simple tables in the back provide a fair amount of

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 Famous 4th Street Delicatessen, a Philly institution since 1923, sits on the corner of 4th and Bainbridge Streets in Queen Village. Long known for its towering corned beef and pastrami sandwiches, the menu is a treasure trove of beloved Jewish deli classics, starting with a lineup of hefty sandwiches like Reubens, roast beef and pastrami, each served with a choice of sides like potato salad, chips or a potato pancake. It also stretches into appetizers, salads, soups, cheesesteaks, traditional dinners, smoked fish and a full breakfast spread. Everything is made with a sense of pride; the me