Bistrot la Minette

$$$French/BelgianSouth Street District
Medium d6aafe3f ffba 4e72 acbc f3afd10090d7
Mon 5:30 pm - 10:30 pm
Tue 5:30 pm - 10:30 pm
Wed 5:30 pm - 10:30 pm
Thu 5:30 pm - 10:30 pm
Fri 5:30 pm - 10:30 pm
Sat 5:30 pm - 10:30 pm
Sun 5:00 pm - 9:00 pm
623 S 6th St
Philadelphia, PA19147
Call: 215.925.8000
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Reviews & Posts

Opera Cake
"Opera cake is a classic multi-layered French dessert, and Bistro la Minette has mastered it. They use almond sponge cake, chocolate ganache, vanilla Chantilly and butter cream with just a hint of coffee. I don’t really have a sweet tooth, but I get cravings for this."
Chef  reviews Escargots de Bourgogne at
Escargots de Bourgogne
"I think about these snails a lot. Chef Peter Woolsey makes them garlicky and chewy, and serves them up in beautiful little crocks topped with tiny toasts. The chef brings such a beautiful sense of balance to a classic dish."
Potage parmentier
"Chef Peter Woosley and I have had endless conversations about the perfect vegetable stock. He is damn good at it, and it shows in the simple, beautiful base of his winter root vegetable soup. It has a richness that screams butter and cream, yet there is so very little in there, just great roots and a lot of love."
Terrine de foie gras
"This classic French bistro in my neighborhood serves pure bistro fare. The foie gras terrine is awesome: pure, seasoned foie gras pressed into a terrine with awesome brioche bread. It's the perfect appetizer to share with a few friends and some amazing wines."
Chef  reviews Cassoulet de Toulouse at
Cassoulet de Toulouse
"French bistro fare and vibe is a lost art, but the guys at Bistrot La Minette do it well. The place feels authentic, especially when you order the Toulouse-style cassoulet, a bowl of lamb and tomato stew with duck confit, lardons, garlic sausage, Tarbais beans, and duck fat breadcrumbs."
Chef  reviews Œufs du pêcheur at
Œufs du pêcheur
"This 'fisherman-style' egg from Pete Woolsey and Bistrot La Minette is so satisfying, I put my own rendition of it on my brunch menu. These mussels are steamed in a brandy-tarragon cream sauce out of the shell with thick, crusty baguette and a poached egg = total decadence!"

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