Old City

Where Philadelphia - - THE GUIDE | DINING -

AMADA — Span­ish. A so­phis­ti­cated restau­rant with a mile-long list of ex­quis­ite Span­ish tapas to tan­ta­lize the palate. Iron Chef Jose Garces’ first Philadel­phia restau­rant. Stel­lar san­gria, in­ven­tive An­dalu­sian dishes, in­clud­ing Paella and flat­breads, and a cheer­ful ambiance trans­port din­ers to Spain at any time of day. L (M-F), D (daily), Br (Sa-Su). 217 Ch­est­nut St., 215.625.2450.

BUDDAKAN — Pan-Asian. This en­dur­ingly pop­u­lar hotspot fea­tures con­tem­po­rary Asian cre­ations in a the­atri­cal at­mos­phere, in­clud­ing a 10-foot golden Bud­dha. L (M-F), D (daily). 325 Ch­est­nut St., 215.574.9440.

CITY TAV­ERN — Amer­i­can. At this re­con­structed tav­ern used by del­e­gates to the First and Sec­ond Con­ti­nen­tal Con­gresses, en­joy a Colo­nial-style meal by ac­claimed chef Wal­ter Staib. Vis­i­tors are wel­come to walk through. L, D (Daily). 138 S. Sec­ond St. at Wal­nut, 215.413.1443.

DINARDO’S FA­MOUS SEAFOOD — Seafood. This fam­ily-owned seafood house is an Old City in­sti­tu­tion, serv­ing up out­stand­ing steamed hard-shell crabs and sautéed gar­lic crabs since 1976. Grilled steaks, chicken and fresh pasta are also fea­tured. L (M-Sa), D (daily). 312 Race St., 215.925.5115.

HIGH STREET ON MAR­KET — Amer­i­can. The menu here changes spon­ta­neously to show­case ev­ery­thing from dif­fi­cult-to-find for­aged in­gre­di­ents to art­ful Old World preser­va­tion tech­niques. Stop in for some of the fresh­est, most in­ge­niously crafted food in Philly. B, L (daily), D ( Tu-Su). 308 Mar­ket St., 215.625.0988.

THE LIT­TLE LION  Amer­i­can. Pay­ing homage to one of the coun­try’s found­ing fa­thers Alexan­der Hamil­ton, The Lit­tle Lion (Hamil­ton’s nick­name) has opened with a flourish in the heart of Old City. The his­toric build­ing which houses this up­scale ca­sual eatery dates to 1847. On the men, find South­ern-in­flu­enced com­fort food, a raw bar and an im­pres­sive list of beers and cock­tails. Great kid’s menu, per­fect for trav­el­ing fam­i­lies. L and D (daily), brunch (Sa-Su). 241 Ch­est­nut St., 215.792.4110.

THE OLDE BAR  Seafood. Chef Jose Garces opened The Olde Bar in the his­toric dis­trict with a menu that pays homage to tra­di­tion fea­tur­ing fresh seafood, a brunch on Satur­day and Sun­day and stand­out items like crab cake benedit and Olde Bar fries with crab, lob­ster but­ter and oys­ter stout-ched­dar fon­due. D (Daily), Brunch (Sa-Su). 125 Wal­nut St., 215.253.3777.

RED OWL TAV­ERN  Amer­i­can. Ev­ery­thing from pick­ling veg­eta­bles to smok­ing meats hap­pens in-house at Red Owl, and din­ers reap the ben­e­fits in dishes like pick­led dev­iled eggs, bouil­l­abaisse, short-ribs, and co­conut-curry mus­sels. The bar pro­gram is top shelf, fea­tur­ing clas­sic cock­tails and Amer­i­can wines. B, L (M-F), D (daily), Br (SaSu). 433 Ch­est­nut St., 215.923.2267.

WEDGE + FIG  Amer­i­can. Ar­ti­sanal cheeses, cros­tini, pani­nis and sal­ads make up the menu at this charm­ing BYOB spot for light, tasty fare. Duck into the baker’s al­ley for ac­cess to the tree-shaded pa­tio in the back of the cafe. L ( Tu-Su), D ( Tu-Sa). 160 N. Third St., 267.603.3090.

XOCHITL Mex­i­can. This Head­house Square sta­ple— whose name means ‘flower’ in the Aztec lan­guage, Nahu­atl— of­fers Mex­i­can fare like cus­tom-or­der gua­camole and ce­viche, and am­bi­tious dishes like the de­con­structed tamale. Flick­er­ing can­dles, Mex­i­can tiles, carved wood­work and brightly painted walls will trans­port you to Mex­ico. D (daily), Br (Su). 408 S. 2nd St., 215.238.7280.

ZA­HAV Mid­dle Eastern. James Beard Award-win­ning chef Michael Solomonov care­fully pre­pares cre­ative, con­tem­po­rary Is­raeli cui­sine. Take a seat in the airy din­ing room to nosh on mezze plates like hum­mus or coal-fired ke­babs and sip cold Le­mon­nana. The small plates menu en­cour­ages pa­trons to sam­ple the many cul­tural in­flu­ences on Is­raeli cui­sine. D (daily). 237 Saint James Place, 215.625.8800.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.