Chef

Andrew Brown

"Nothing fancy, just a nice piece of bluefish with sautéed onions, peppers, and tomatoes. Fresh, simple, and light. The original BYOB is still doing it right."

"At Marra's, the sauce is slightly sweet, the spinach isn’t watery, and the sausage is sausage, not just some crumbled mystery meat. They put all of it on a lightly scorched crust from an old, old, old oven made from volcanic Neaopolitan bricks."

"The broth here is nice and heavy, perfectly balanced without too much hoisin. The mix of fatty meats and squishy tendon is the best hangover cure."

"Pâté, Nick Macri's charcuterie, cheeses, nuts, and fruit all come together on this shareable platter at Southwark. It's one of the best ways to start a meal in Philadelphia."

"Chicken livers, sweet cipollini onions, sage, and perfectly cooked rigatoni—what more could you ask for? It’s my favorite thing to eat at a bar and a great pairing for wine."

"Topped with Boursin cheese and slow-cooked onions, this local beef burger is my favorite. It's pure love from chef Michael McNally."