Passyunk Avenue in South Philadelphia has always drawn hungry visitors making the pilgrimage to feast at rival cheesesteak slingers Geno’s and Pat’s. But these days, the street is fast becoming a destination for foodies of all stripes.
With new restaurants and bars cropping up seemingly every month, the area has become a smorgasbord of international cuisine, from hip pubs and experimental pizzerias to stylish sushi joints and inventive BYOBs. Here’s our guide to the insider favorites on Philadelphia’s newest restaurant row.
Izumi
This local sushi spot has fast become one of Philly’s favorite eateries. Opened by the owners of the nearby Italian restaurant Paradiso, Izumi offers up delicately prepared sushi and small plates. The extensive menu is designed to suit all tastes, with specialties including rock shrimp tempura and the scallop crepe with Buffalo mozzarella, which harkens back to the neighborhood’s Italian past.
Pub on Passyunk East
South Philly has no shortage of neighborhood dive bars, but the Pub on Passyunk East (or POPE, if you’d like) is a particular favorite for a reason. With 14 draft lines and 80 bottles, its craft beer selection is one to reckon with. No wonder the area hipsters flock here – and the solid gastro pub fare doesn’t hurt.
Fond
Located just off East Passyunk beside the famous singing fountain, Fond is a Mecca for well executed new American cuisine. Headed by Chef Lee Styer, the menu is full of unpretentious gems like skate wing with meyer lemon risotto, edamame and soy brown butter. Boozehounds should also note this one-time BYOB has now, at last, gained its liquor license.
Cantina Los Caballitos
A popular local hang out, Cantina Los Caballitos owes its success to a winning formula of authentic Mexican fare, convivial atmosphere and potent cocktails. On special recommendation are the tacos, served with a starter of fried sweet plantains. Not to mention the tequila – obviously.
Birra
Birra pays homage to the Italian roots of the East Passyunk neighborhood, with a family-style menu of handmade antipasti, pizza and pasta. But this is no ordinary red sauce joint. Dishes like jerk chicken penne and Brooklyn bagel pizza push the boundaries of fusion. And the beer list is impressive – birra is Italian for beer, after all.
Will BYOB
Chef Christopher Kearse has become something of a legend around these parts, using modern techniques he learned at Chicago’s Alinea to create beautifully appetizing contemporary French-American fare. The menus are created seasonally, inspired by a selection of ingredients found at local farmers’ markets.
(Image: © Fond)
Written by insider city guide series Hg2 | A Hedonist’s guide to… whose guides cover all the best hotels, restaurants, bars, clubs, sights, shops and spas
