Where We’re Eating: Stateside

stateside-header-medI somehow managed to not eat at Stateside until this year—totally missing its (admittedly brief) reign as the restaurant this magazine once called the best in Philly. Unfortunately, those glory days under chef George Sabatino are long gone. He left a year ago this month, and Stateside is now just another dimly lit bar with a big whiskey list and slow service. If you go, the poussin with burnt-honey-glazed cornbread and the octopus with chickpeas and fennel are worthy dishes. But with Noord, Fond, Laurel and Will just down the street? Maybe wait for Sabatino to get his next restaurant, Aldine, up and running in Rittenhouse.

Stateside [Foobooz]

First appeared in the March, 2014 issue of Philadelphia magazine.

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  • tijuana

    Just to make sure I read this right, you did not eat there while George was cooking but you are certain his menu at Stateside was better. And just to make sure I read another thing right, the article is called where we’re eating but you are saying that rather than eat at Stateside a consumer would be better off eating at any other Passyunk restaurant or waiting for Sabatino’s next venture. As a reader I am confused.

  • John Smith

    No prices, no comments on menu, statements that sound like food is good but service slow, and endorsements for other places. All in one paragraph. Useless review.

  • Anonymous

    Haha! The last several times I was at Stateside I felt like the food has gotten way better since the new chef has taken over! I’ll definitely give it to you, I would rather eat at Fond, Laurel, or Will, but I was not at all impressed with Noord.

  • tijuana

    I know I already posted about this but seriously. This is probably the single dumbest post I have ever read on this site, can you please remove it so no one from another city ever has a chance to read it and assume that it has anything to actually do with the food scene here ( writers included ). The only things I can think are actually going on here are that
    A. this was the equivalent of a drunk text to the food world, you wish you could take it back today but, dang, there it sits festering. or
    B. This was supposed to be so shitty a post as to generate a few comments as to how shitty it was in which case, you win,
    Good luck living with this.