• Nominee for Best Chef: Mid-Atlantic
    James Beard Foundation
  • 3-Bell Review
    Philadelphia Inquirer
  • Philadelphia's 10 Hottest New Restaurants
    Zagat Survey
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

Where I Eat

Behind the Scenes

Chef Bryan Sikora reviews  at
"I lose my mind at this place; there's just so much good stuff going on! I'd buy everything if I could carry it all, but I never leave without a canelé from Market Day. These guys are leading the canelé game. Theirs is so buttery, and with the bright pop of orange zest, I could eat them by the dozen."
"Vetri does everything so well, but I've always been a huge fan of his charcuterie, especially his homemade prosciutto, sopressata, and cotechino. The stuzzichini is the opening dish on Vetri's tasting menu, and it's just done really precisely. Their charcuterie, all of which is cured in-house, is delicious and so smooth that it sort of disappears on your tongue."
Bone marrow
"Besides the fact that it's really simple yet luxurious and rich in texture, I love that there's something primal about it. The presentation of the femur bone split in half is pretty cool, too."
Chef Bryan Sikora reviews  at
The Italian hoagie
"It's hard to pick the best hoagie at this iconic South Philly bakery, but I'm really liking their classic Italian with aged Provolone and prosciutto. I always add hot peppers and olive oil; it's next-level stuff."
Chef Bryan Sikora reviews  at
"When I was at my old restaurant Django, this was my favorite place to get a quick bite. In a word: addictive. What sets Alyan's falafel apart is that they are the perfect size, have a great texture, and they're always fresh. You can watch the cooks fry them up in a little pan right in front of you."
Chef Bryan Sikora reviews  at
Pepperoni pizza
"I go with my daughter all the time. I love the casual environment. We get pepperoni every time, and it has such a good ratio of pepperoni to cheese. It's a simple pie, but the quality of the ingredients and the crispiness of the crust just set it off."