Jason Sheehan

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Plus: Liberty Kitchen comes to Chestnut Hill, the team behind Bardea opens Casa Nonna, and where to celebrate the Super Bowl and Mardi Gras at the same time.

Plus: Baby’s announces opening date, an abridged version of the Winnie’s Manayunk saga, and the Federal Donuts and Campbell’s Soup collab we didn’t know we needed.

Our highly opinionated guide to the restaurants taking ambitious leaps and unexpected risks, and redefining what it means to dine in Philadelphia

Philly is named in 10 categories for the 2025 James Beard Foundation’s Restaurant and Chef Awards.

Plus: Where to celebrate Ice Cream for Breakfast Day, Monday nights at Yanaga Kappo Izakaya, and Sisterly Love Collective’s cookie sale raises money for L.A. wildfire victims.

Paffuto’s soup panzerotti puts the warm essence of soup inside deep-fried hot pockets in a way that seems kinda reckless. And we’re here for it.

Plus: What to do for Lunar New Year, details on the Kimmel Center’s new restaurant, and Tröegs’s Nugget Nectar celebrates its 21st birthday.

Plus: The team from EMei opens a new Chinatown cafe, we say goodbye to Grace Tavern, and Bardea continues its quest to dominate Wilmington with a new food hall.

Our New Year’s resolutions? Have an ’80s-inspired Japanese breakfast, eat smash burgers at a space-themed restaurant in the Italian market, and go to Eataly for the hell of it.

Philly’s food scene in 2024? Let’s just say we fell in love with a salad and had the best swordfish of our lives.

An all-goth celebration at an Old City pub. A disco with go-go dancing. A New Year’s Eve extravaganza with SNACKTIME. Here’s where you want to raise a glass when the clock strikes midnight.

Doing some last-minute holiday shopping this weekend? You’re gonna want to carb up — and maybe have a few drinks in you.

Plus: A loss of a landmark in Chinatown, Scampi’s after-hours New Year’s Eve bash, and a space-themed burger and taco joint comes to the Italian Market.

Plus: Oyster House celebrates the holidays with 12 Days of Caviar, a hot chocolate crawl down East Passyunk Avenue, and two soft openings in Headhouse Square.

Chef Nich Bazik has ruffled feathers — and spent a ton of cash — in his audacious quest to build a Michelin-grade restaurant more or less from scratch.