- Neighborhood: Queen Village
- 743 S. Fourth Street, Philadelphia, PA
- Phone: 215-278-2736
- Website | Facebook | Twitter
- Cuisine: American
- Alcohol: Full Bar
- Meals Served: Breakfast, Dinner, Lunch
- Accepts Credit Cards: Yes
Maybe you’re a freelancer with a few hours between meetings downtown and you want to keep up the productivity. Or there’s construction in your office building and you can’t get anything done with power tools grinding away upstairs. Or you work from home but you’ve reached the point at which you’ll freak out if you don’t leave the house today.
You need a spot to get work done — school, freelance, creative, or just catching up on email. You also need to eat, and as tasty as the croissants and cookies at most coffee shops are, they’re not exactly brain food.
We’ve rounded up some of Philly’s favorite spots to camp out for a few hours (or more), eat a real breakfast or lunch, crush your task list. For our purposes, we’ve stuck with Center City and adjacent neighborhoods; we also made free wi-fi for customers and an actual food menu (however brief) a requirement.
And for when the workday spans meals, we’ve compiled a few of our favorite trendy spots where you might spend a working lunch (and maybe happy hour afterwards) while chowing down on a more substantial, chef-driven menu.
Philly’s favorite orchardist, Ben Wenk of Adams County’s Three Springs Fruit Farm, started a new branch of his family’s seven-generations-strong business last fall: Ploughman Cider, made with Wenk’s carefully calibrated blends of heirloom apples.
The standout of Ploughman’s current lineup is Pinot N’Arlet, a wild-fermented blend of Macoun and Arlet apples aged on the skins of a neighbor’s crop of Pinot Noir grapes. And right now, Hungry Pigeon is the first — and currently only — restaurant where you can score a sip.
There was a time — long before food blogs existed, long before the rise of cheflebrities — when the world assumed kitchen workers ate like royalty at home — because of course they did. Because chefs are around great ingredients every waking hour of the day, there’s no chance that they go home to peanut butter and jelly.
But when the world got obsessed with food, secrets were spilled. And now we know: the guy who built that 18-course menu with caviar and gold leaf? He probably wen’t home to a lovely spread of instant ramen and Arby’s. And there’s no shame in that. The kitchen is exhausting and junk food is easy. It makes sense.
But that’s where the love affair between chef and junk food begins, and it doesn’t stop there. Here, now, nine junk foods reimagined by some of our city’s best chefs.