Crispy Skin SalmonPatchwork·AkhtarPhiladelphiaBest cooked salmon ever had at a restaurant. Skin well crisped, texture...|
Mackerel CrudoHer Place Supper Club·Amanda ShulmanPhiladelphiaThinly sliced raw mackerel, typically dressed with olive oil and citrus.|
Onion DipPatchwork·AkhtarPhiladelphiaOtherworldly! Perfect crunch of onions and lattice chips are a great...|
Rabbit PieHer Place Supper Club·Amanda ShulmanPhiladelphiaA rich and comforting pie filled with rabbit meat.|
Phyllo pastry with pineapple custard insidePatchwork·AkhtarPhiladelphiaNew spring dessert. 10/10 needs to stay on the menu. After having a heavy...|
Phyllo Pastry with Pineapple CustardPatchwork·AkhtarPhiladelphiaNew spring dessert. 10/10 needs to stay on the menu. After having a heavy...|
Patchwork OmelettePatchwork·AkhtarPhiladelphiaPretty decent. The vinaigrette on the arugula was a little too acidic for my...|
McDonald’s money burger and friesHoneysuckle Restaurant·Omar TatePhiladelphiaUnique take on McDonald's Big Mac, served with beef tallow fries.|
Chili CocktailOsteria·Kyle ConnaughtonPhiladelphiaA Margarita variation featuring chili tequila, pickled chili pepper, and...|
Charred AsparagusEmmett·Evan HennesseyPhiladelphiaAsparagus cooked with a char, likely served as a flavorful side dish.|
Asparagus NiçoiseHer Place Supper Club·Amanda ShulmanPhiladelphiaAsparagus prepared in the style of a Salade Niçoise, often with a vinaigrette.|
Lamb Dish with Pork BellyEmmett·Evan HennesseyPhiladelphiaA main course featuring well-cooked lamb alongside exceptionally tender pork...|
Cannoli SundaeOsteria·Kyle ConnaughtonPhiladelphiaA dessert combining the flavors of a cannoli with a sundae format, described...|
SoccaHer Place Supper Club·Amanda ShulmanPhiladelphiaA savory pancake made from chickpea flour, originating from Nice, France.|
Bone Marrow with Jimmy Nardellos and Beef JusHer Place Supper Club·Amanda ShulmanPhiladelphiaRich bone marrow served with Jimmy Nardello peppers and a savory beef jus.|
Calamari à la GrecqueHer Place Supper Club·Amanda ShulmanPhiladelphiaCalamari prepared in the Greek style, often with herbs, lemon, and olive oil.|
Softshell CrabHer Place Supper Club·Amanda ShulmanPhiladelphiaA seasonal delicacy of crab that has recently molted, often fried or sautéed...|
Hand-Cut FriesHoneysuckle Restaurant·Sharon Thompson-SchillPhiladelphiaA side dish offered at the restaurant.|
TartsEmmett·Evan HennesseyPhiladelphiaOutstanding tarts, which could be savory or sweet, noted for their quality.|
Eggplant RollatiniBistro La BaiaPhiladelphiaFried breaded eggplant stuffed with ricotta cheese, topped with mozzarella...|
Mocktail (elevated Shirley Temple)Honeysuckle Restaurant·Omar TatePhiladelphiaA non-alcoholic beverage, an elevated version of a Shirley Temple, typically...|