Accolades

  • Best of Philly: Mussels
    Philadelphia magazine
  • Top 50 Restaurants
    Philadelphia magazine

My Restaurants

Where I Eat

Behind the Scenes

"Rhode Island calamari with cabbage, romesco, chow chow"
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"Grilled carrots with pistachio dukkah and hummus"
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"Scallops with mustard greens, smoked dashi, cured egg yolk"
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"Awesome Sunday tasting menu tonight!"
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"Berkshire pork belly with white beans, clams, celery"
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"Burrata with grilled beets, Sichuan peppercorns, peanuts"
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From My Menu