26. Le Bec-Fin
It’s elderly by restaurant standards, and the signs of age are there in Le Bec-Fin’s repeated attempts at hipness — still-high lower prices, à la carte menus, lighter French dishes, cautiously casual service. But this museum to fine dining is still an out-of-Philadelphia experience, and its greatest hits, from the hazelnut-butter-soaked escargots to the towering dessert cart, are still great.
Make a reservation now27. Matyson
Matyson was among the first of the city BYOBs to realize that a meal can be casual, even playful, and notable. The departure of founding chefs Matt and Sonjia Spector hasn’t shaken this philosophy, which is exuded by joyous general manager Michael Wightman, who sets the tone in the basic dining room, and chefs Ben Puchowitz and Brian Lofink, who, in addition to their solid New American menu, create whimsical weekly tasting menus. Recent themes included comfort food (with foie on the PB&J) and “Lobster Mania.”
Make a reservation now28. Vietnam
The barbecue platter alone — overflowing with crispy spring rolls, juicy grilled chicken, smoky stuffed grape leaves and tender meatballs — is sufficient reason to brave the crowds in Chinatown, and to cross the street from Vietnam Palace. The handsome decor and careful cooking evident in dishes like the perfectly crispy duck with chili-pineapple sauce make Vietnam a step up from the neighborhood’s no-frills dives. The silly tropical cocktails are a bonus.
For more information29. Modo Mio
Rustic homemade bread, ethereally light gnocchi, tender grilled frogs’ legs, veal cheeks enlivened with gremolata, and indulgent chocolate-filled crespele are just a few of the lures this BYOB dangles. Even better, these dishes can be sampled either in a $30 four-course menu, or as equally affordable à la carte options. The kitchen is occasionally careless and the service often clueless, but when everything at Modo Mio is clicking, chef Peter McAndrews’s personal style of Italian cuisine is irresistible.
For more information30. Tiffin
Since its opening last year, Tiffin has evolved rapidly, from a delivery-only service, to a small Girard Avenue BYOB with a few hard-to-score tables, to a full Ikea-furnished dining room. The diners demanded it. This was a city hungry for Indian food — and for well-priced every-night dining. Thankfully, the pressures of a daily lunch and dinner crowd haven’t distracted from Tiffin’s complex dishes, from chana masala and baingan bharta to tikki masala, served without fuss in portions guaranteed to produce leftovers.
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