"Lorenzo's is the Bibou staff's (almost) daily lunch. We sometimes get variations (roast beef, cheesesteak, etc.), but the classic Italian hoagie, consistently made with fresh products, is our favorite."
"Paesano's is right down the street from Bibou, making it another lunch favorite for my staff and me. The best sandwich there is the Arista, loaded with suckling pig, long hots, broccoli rabe, and sharp Provolone."
"This is a longtime, New Year's Day tradition for our family. Chef Jon and his staff are always offering a unique experience during brunch. The menu changes often, but the selection of cold salads, raw bar, hot stations in the kitchen, and chocolate fountain offerings are just perfect. Champagne is required!"
$$$, Sushi, Japanese, Full Bar, Sake Bar, Center City
"Every single item served by chef-owner Zama Tanaka is delicious. (They even have a Bibou Roll named for our restaurant.) But my favorite is the To-Philly roll, with a top layer of tofu skin that makes it incredible."
"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."
"This here is last meal-type stuff. A marrow bone is sawed in half, and then the marrow is removed and cooked with foie gras and breadcrumbs. It's all put back into the bone and then oven-roasted. Amazing."
"Pierre and Charlotte Calmels know French food! The snails are cooked with fava beans, trumpet mushrooms, and finished with tarragon. It's a nice twist from the classic parsley-and-garlic combination."
"Unfortunately, I only dine at Bibou once a year, so that means I'm craving the foie-stuffed pig trotter for the remaining 364 days out of the year. This dish is amazing! It's pure bliss for an experienced foodie or a wonderful step into the French culinary world for a novice. Braised to perfection, the pork and foie melt in your mouth."