DjangoBest of Philly 2004 ChefThirty-four-year-old Bryan Sikora's cross-cultural, market-inspired cooking at Django was embraced by locals from day one; now, visiting gourmands clamor for a taste. Sikora uses organic and small-farm products at the city's most polished BYOB, now in its fourth year. His wife, Aimee Olexy, infuses their low - key dining room with warmth. Try the braised duck breast over stewed peaches with duck confit-potato gratin, duck cracklings and peach salad, and embrace summer with chilled melon consomme; dotted with tiny scoops of sorbets made from heirloom melons .
526 South 4th Street |