PEnnsylvania 6

  • Cuisine:
  • Accepts Credit Cards: Yes

Latest About PEnnsylvania 6

Mad Men Premiere Viewing Parties

mad-men-final-season-cast-940

This Sunday marks the premiere of Mad Men’s final season and a couple of Philadelphia restaurants are getting into the spirit with special viewing parties.

At Pennsylvania 6, the fun kicks off at 9 p.m. with the Midtown Village turning itself into Mad Six, a night of revelry complete with 1960s-themed food, Mad Men-inspired cocktails and a screening of the show. Admission is free but reservations are strongly encouraged.


Guests are encouraged to dress as Mad Men characters or at least in their period-best. During the show, lights inside will be dimmed and the volume turned up. During commercials, a retro DJ will play.

Read more »

Philadelphia Restaurant Review: Pennsylvania 6

Vermont Burrata at Pennsylvania 6 in Philadelphia.

Trey Popp pays a visit to Pennsylvania 6 to see if it can exorcise the ghosts of tenants past.

Creativity rules the raw bar in the form of outstanding crudos, like kampachi with gooseberry salsa and unusually aromatic cumin salt, or dilly sockeyewith fennel and pickled mustard seeds. But simplicity delivers equal pleasures, as in the good Vermont burrata chef Plessis has the self-discipline to just serve as-is, with grilled baguette points and sun-driedtomato tapenade. Or dynamite fried soft shell crabs with classic lemon aioli. Or a lobster roll that rocks precisely because Plessis adheres to the time-tested template and puts his signature instead on the dip for his duck fat fries: a sherry vinegar aioli, heady with shaved truffles.

Two-and-a-half-stars: Very Good

Creative, Simple Bistro Fare At Pennsylvania 6 [Philadelphia magazine]


Craig LaBan Gives Pennsylvania 6 the Proverbial Fist Bump

 DSC01509

Craig LaBan has a lot of praise for the return of chef Marc Plessis (XIX) and his seafood-centric menu at Pennsylvania 6.

[T]he return of talented chef Marc Plessis to the culinary scene, two years after leaving XIX in the Hyatt at the Bellevue, is the prime reason this venture should be taken seriously. The French-born, Kentucky-bred, Atlanta-trained chef brings a unique combination of classically rooted polish and regional American flair to a menu that is equally at home frying perfect Ipswich clams inside a cuminy crust with caper aioli or serving tenderly stewed Duroc pork collar over cheesy grits, a garden tangle of breakfast radishes still clinging to their peppery stems on top.

Two Bells – Very Good

Talented Chef at Pennsylvania 6 [Philadelphia Inquirer]
Pennsylvania 6 [Official Site]

And Pennsylvania 6 features dollar oysters and bubbly cocktails all day » 

« ALL POSTS ABOUT PEnnsylvania 6

PEnnsylvania 6 on Facebook