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Double Knot

  • Cuisine: ,
  • Alcohol: Full Bar
  • Meals Served: Breakfast, Dinner, Lunch
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: Cafe: Opens Daily at 7 am; Bar and Restaurant: Monday and Tuesday 5 pm to 10 pm; Wednesday and Thursday 5 pm to 11 pm; Friday to Saturday: 5 pm to 12 pm; Sunday 5 pm to 9 pm

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Best of Philly: Eat More Fried Chicken
What Lies Beneath: Double Knot Reviewed

Latest About Double Knot

Jonathan Petruce Has A New Gig

cinder-petruce-940

“I don’t have an official title,” Jonathan Petruce told me when I got him on the phone after yesterday’s review of Cinder went up. “I don’t really have a restaurant either…”

But what the former Cinder chef does have is a new job with Michael Schulson‘s restaurant group. He got it on Wednesday, he tells me. And he hasn’t even really started yet. But he knows one thing: “[Schulson] wants his places to be as close to perfect as possible. And I’m there to help him implement that.”

He chuckles.

“I guess.”

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Looking Back: The Best (And Worst) Restaurants Of 2016, Part 3

In the basement of Double Knot | Photo via Double Knot

In the basement of Double Knot | Photo via Double Knot

If Part 1 was a tale of woe and eventual closures, and Part 2 was a turning point in a year that’d started off rough, then Part 3 is a redemption story. The summer of 2016 was one of the best times to be an eater in Philadelphia in recent memory, and it all started with the best new restaurant opening of the year thus far: Michael Schulson’s Double Knot.

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Have You Eaten Here Yet?

In the basement of Double Knot | Photo via Double Knot

In the basement of Double Knot | Photo via Double Knot

Summer is a tough time in the restaurant industry. Things get quiet and weird when the mercury climbs. People eat later. They leave town. They abandon their regular haunts for beer gardens, beach bars and rooftop decks. Autumn is solid. Winter is dependable–there’s the run-up to the holidays, and then the post-New-Year slump. Even spring has its own kind of rhythm, with reservations and walk-ins increasing in direct relation to the calendar ticking forward through March and April and May.

But summer? Summer is fickle. Summer is flighty. Summer is something that most restaurants just survive.

The good news? The season is almost over. We’re rolling inexorably toward September now, toward Labor Day and back-to-school. But before we slide into fall and all of fall’s new openings, this seems like a good time to look back over the past six (or seven) month’s worth of reviews and see where we stand. To measure what we’ve gained, what we’ve lost and where you should still get to (or get back to) before all the new kids on the block get up and running for the season.

And the most obvious place to start is…

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