Accolades

  • Best of Philly: Burger (Pub & Kitchen)
    Philadelphia magazine
  • Best of Philly: Chef (Snackbar)
    Philadelphia magazine
  • Top 50 Bars (Pub & Kitchen)
    Foobooz
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

Where I Eat

Behind the Scenes

Turkey tails
"These sweet and spicy turkey tails are the ultimate gotta-get-this dish. Grilled and then doused in their signature Sweet Thang barbecue sauce, they're the perfect appetizer to get things started at Percy."
Chef Jonathan Adams reviews  at post.venue.name
Roasted bone marrow
"Chef Tod Wentz has liberated veal femur by topping it with Parmesan breadcrumbs and Espelette pepper. What I really love is the garnish: royal trumpet mushrooms, radishes, and celery in a sherry vinaigrette. It's not always on the menu, so call ahead to check for availability."
Chef Jonathan Adams reviews  at post.venue.name
Sticky toffee pudding
"Brian Ricci makes classic British-inspired food. I love his sticky toffee cake, which is studded with walnuts and dates and covered in a rich sherry-caramel sauce. It's sweet, savory, and so good that it hurts."
Chef Jonathan Adams reviews  at post.venue.name
Macchiato
"Combining Stumptown Hair Bender espresso and steamed milk from Maplehoff Dairy in Lancaster, PA is the best way to start your day in the city."
Chef Jonathan Adams reviews  at post.venue.name
Shrimp pil pil
"Dmitri's has three locations,and I love these butter-and-garlic-fried shrimp at the cheap, speedy 2227 Pine Street outpost. I always request the shrimp as a platter with steamed rice and braised escarole. Great bar, too."
Chef Jonathan Adams reviews  at post.venue.name
Zucchini pizza
"Stella is easily the most accessible 'higher-end' pizza joint in the city, and the special pies are always the best ones to order. I love this one, featuring sweet zucchini on a cloud of ricotta laced with red onions."