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Morgan’s Pier

  • Cuisine:
  • Alcohol: Full Bar
  • Meals Served: Brunch, Dinner
  • Price: $$
  • Accepts Credit Cards: Yes
  • Hours: Monday - Friday: 4pm to 2am; Saturday and Sunday: 11am to 2am; The kitchen is open from 5 to 10pm on weekdays and 11am to 10pm on weekends.

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Latest About Morgan’s Pier

Bread Wizard Alex Bois Is Back With Lost Bread Co.

Lost Bread Co.’s Smoked Malt Potato Buns/Alex Bois

Alex Bois, the James Beard Award-nominated baker behind the artisan bread program that brought well-deserved national attention to Ellen Yin and Eli Kulp’s High Street on Market, has a new venture.

Since his exit from High Street last fall, Bois has left, er, breadcrumbs on Instagram as to what he’s been up to — like the thick, hearty “fatbread” pizzas that popped up at Helm this winter, a brainstorming list of names for a potential new bakery, and finally, a video of golden-brown soft pretzels baking for Morgan’s Pier.

His new project, in partnership with Avram Hornik’s FCM Hospitality, is Lost Bread Co., a wholesale (and eventually retail) bakery.

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Where To Eat This Weekend: Kicking Off the Season at Morgan’s Pier

Morgan's Pier is open for the season

Morgan’s Pier is open for the season

Okay, so there is a lot to do this weekend. With spring here, the sun coming out and people finally shaking off the last of their winter blues, it seems like everybody has some sort of event, collaboration or special menu just waiting for you — everything from oysters, beer and pies to curry rice and a total tiki takeover.

So let’s just get right to it, shall we?

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Eat Your Veggies at Morgan’s Pier This Summer

morgans pier

This Thursday, April 20th, Morgan’s Pier will open for the 2017 season, and if you’ve been following along, you’ll know the Helm guys — Kevin D’Egidio and Mike Griffiths, the chef duo behind some of the city’s finest locally and responsibly sourced eats — are in charge of the kitchen this year, putting their own spin on the tried-and-true cheffy backyard BBQ tradition.

Exciting, yes, but also curious. How can two chefs who’ve spent the better part of their careers in small kitchens working with small producers apply that same sort of philosophy to a mega-venue like Morgan’s Pier?

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