Peter Woolsey

Accolades

  • Top 50 Restaurants
    Philadelphia magazine
  • Best of Philly: Desserts
    Philadelphia magazine
  • Best of Philly: Outdoor Dining
    Philadelphia magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

Where I Go Out

At My Venues

Crème brûlée
$$$$, Outdoor Seating, French, Full Bar, Queen Village
"This classic dessert is so sick at this smart French bistro. I get so excited to crack that brûléed, bourbon-infused top layer and dig into the rich, creamy goodness."
Escargots de Bourgogne
$$$$, Outdoor Seating, French, Full Bar, Queen Village
"I think about these snails a lot. Chef Peter Woolsey makes them garlicky and chewy, and serves them up in beautiful little crocks topped with tiny toasts. The chef brings such a beautiful sense of balance to a classic dish."
Cassoulet de Toulouse
$$$$, Outdoor Seating, French, Full Bar, Queen Village
"French bistro fare and vibe is a lost art, but the guys at Bistrot La Minette do it well. The place feels authentic, especially when you order the Toulouse-style cassoulet, a bowl of lamb and tomato stew with duck confit, lardons, garlic sausage, Tarbais beans, and duck fat breadcrumbs."
Œufs du pêcheur
$$$$, Outdoor Seating, French, Full Bar, Queen Village
"When I dine La Minette. I have to order the wonderful fisherman’s style poached egg. Served with mussels in a tarragon cream sauce, delicious as always. Chef Woolsey’s execution of this classic dish is always spot-on."
Escargots de Bourgogne
$$$$, Outdoor Seating, French, Full Bar, Queen Village
"Chef Peter Woolsey's snails are served in classic form with garlic butter. They're served in individual little pots sourced from French flea markets. Best in the city."
Crème brûlée
$$$$, Outdoor Seating, French, Full Bar, Queen Village
"Peter Woolsey cooks savory with the best of them, but he has a pastry background, too. There’s something really refined about his desserts, the crème brûlée especially. It’s definitely a simple dish, but one of the best on his menu. Leave room for this, or don’t and eat it anyway."