Accolades

  • Best Chef
    Philadelphia magazine
  • 3-Bell Review (Barbuzzo)
    Philadelphia Inquirer
  • Break Out Chef
    Philadelphia Inquirer (Craig Laban)
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

Where I Eat

From My Menu

Chef Robert Aikens reviews Beer braised beef cheek at Stateside
$$$ | Wine Bar, | Modern, | American
East Passyunk
1 Review
"You see this great winter dish a lot on British menus, so it's close to my heart. Chef George Sabatino braises his beef cheeks until tender, then pairs them deliciously with a cauliflower purée and pickled mustard seeds."
Chef Ian Moroney reviews Rabbit rillettes w/ pear preserves at Stateside
$$$ | Wine Bar, | Modern, | American
East Passyunk
1 Review
"Not as pungent as duck and not as rich as pork, the rabbit is cured, cooked in pork fat, shredded, and then reacquainted with the fat. The pear cuts through the richness just right. So good!"