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."

"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."

"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."

"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."

"This is real, traditional braised beef tongue from a truck that plies the streets of Pennsport. The tortillas are warm, the red and green salsas hot and fresh. This is perfect Mexican street food."

"I love this sandwich. It's full of roast beef, debris gravy, and fried shrimp on a real New Orleans roll. Believe it or not, it's better than most po’ boys in NOLA."