At this veggie haven, chef Rich Landau simmers three kinds of young turnips and charred broccoli in a kimchee broth and garnishes it with black vinegar cucumbers and menma (preserved bamboo). Read more.
You must try Cope's corn raviolo. South Street chef Peter Serpico uses the Pennsylvania staple, along with chorizo, white cheese, pickled and roasted onions, sour cream and lime in his ravioli. Read more.
This bar has a full menu but it's the burgers that stand out. The Second & Allegheny is an Angus burger served on pretzel roll w/ jalapeno-cream cheese, tortilla strips, & roasted red pepper aioli. Read more.
Everybody seems to order the chili-glazed octopus (with Granny Smith apple and endive) at Greg Vernick's Rittenhouse bistro. Read more.
Every list of Philly's top burgers includes Jose Garces' Rittenhouse Square bar, whose specialty burger is served on a sesame-seed roll with tomato, Bibb lettuce & Thousand Island dressing. Read more.
Try the chicken & bowties. Chef Marshall Green hits comfort (with a dose of homemade pasta and truffle broth) at this Northern Liberties bar. Read more.
If you want to dance in a place that feels like your buddy's cool basement; check out Medusa. The parties tend to favor sub-genres of dance music, making it a great place to discover new sounds. Read more.
