FROM DAWN TO DUSK

WHAT’S BREWING AT PHILLY’S COOL NEW ALL-DAY CAFÉS? EV­ERY­THING.

Philadelphia Style - - Contents - BY KRISTIN DET­TER­LINE

What’s brewing at Philly’s cool new all-day cafés? Ev­ery­thing.

It wasn’t so long ago that the only place you could dig into break­fast, lunch, din­ner, and all the hangry-mak­ing mo­ments in be­tween was the diner. En­ter the all-day café, a new way of eat­ing out that feels over­due for Philly. Af­ter all, Euro­peans have been en­joy­ing hand-poured cof­fee and fresh-baked bites when­ever they please for cen­turies. Ellen Yin’s na­tion­ally rec­og­nized High Street on Mar­ket (308 Mar­ket St., 215-625-0988; high­stree­ton­mar­ket.com) and Michael Schul­son’s cof­feemeets-sushi con­cept Dou­ble Knot (120 S. 13th St., 215-6313868; dou­ble­knot­philly.com) were among the first. They’ve been joined by neigh­bor­hood new­bies like chef-duo Scott Schroeder and Pat O’mal­ley’s Queen Vil­lage corner café Hun­gry Pi­geon (743 S. Fourth St., 215-278-2736; hun­gryp­i­geon.com), where the fam­ily din­ner menu is a cov­eted reser­va­tion, and Plenty Café’s (705 S. Fifth St., 267-7586791; plen­ty­philadel­phia.com) third out­post a few blocks away. Here, broth­ers Anthony and Damon Ma­scieri have as­sem­bled a menu of global bites that pairs well with 18 bev­er­ages on tap for beer, wine, and, yes, a trio of cof­fees.

Mean­while, over at Rit­ten­house’s Res Ipsa (2218 Wal­nut St., 267-519-0329; re­sip­saphilly.com), a col­lab be­tween Rean­i­ma­tor Cof­fee and Stock chef Tyler Akin, chia seed par­faits give way to Ital­ian fare like gar­licky spaghetti and clams and whole fish with salsa verde. One visit to any of these com­fort­able cafés and you’ll be glad the diner fi­nally grew up.

AT PLENTY CAFÉ, ANTHONY AND DAMON MA­SCIERI HAVE AS­SEM­BLED A MENU OF GLOBAL BITES THAT PAIRS WELL WITH BEER, WINE, AND, YES, COF­FEE.

At Old City’s High Street on Mar­ket, piled- high sand­wiches served on house­made breads are a top lunch or­der. INSET: High Street’s The For­ager, a com­bi­na­tion of seared king oys­ter mush­rooms, braised kale, farm egg, young Swiss, and black trum­pet mayo.

Plenty Café’s new­est flag­ship lo­ca­tion in Queen Vil­lage pours cof­fee in the morn­ing and cock­tails in the evening. LEFT: High Street’s sweet and sa­vory baked goods are an all- day in­dul­gence. A glass of Cap­pel­letti Aper­i­tivo Amer­i­cano Rosso gar­nished with

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