It’s almost here – the savory smells and delicious eats of Center City District Restaurant Week!
The winter edition of this reservation-worthy affair — which runs from January 22-27 and January 29-February 3 — features more restaurant participants than ever before. As many as 130(!) Philadelphia restaurants invite you in for three-course meals, priced at just $35 for dinner and $20 for lunch.
We’ve rounded up the new additions to the already robust Restaurant Week lineup for you to check out this time around.
Read on to discover which spots are making their debut into the delightful world of deliciously decadent yet budget-conscious dining. Restaurant Week, here we come!
Note: Tax, alcohol and tip are not included in quoted prices, and restaurants book up quickly, so reservations are strongly encouraged.
Opened just last month, Baril presents a menu of fine dining French food laden with locally sourced ingredients, including a few grown just steps from the kitchen in the in-house hydroponic garden. During Restaurant Week, the new Rittenhouse Square spot is offering a four-course menu with the likes of escargot, beef cheek swimming in risotto and pot au crème.
Last fall, Scarpetta Philadelphia opened its doors for the first time, bringing upscale Italian dining to The Rittenhouse Hotel. The stylish Rittenhouse Square spot's Restaurant Week menu invites you to sample its signature spaghetti along with other Italy-inspired eats like creamy polenta and branzino, available both at lunch and dinner.
From the same group that owns Mac's Tavern in Old City, James launched its menu of contemporary American cuisine last September in Logan Square. The newcomer makes its Restaurant Week debut with a menu of enticing main course options that include filet mignon sourced from Creekstone Farms, braised halibut with olive oil poached colossal shrimp and, for the vegetarians, seitan risotto with black pepper molasses marinade. While not included in the Restaurant Week deal, the restaurant's signature seasonal cocktails are not to be missed.
Ever have an Okinawa potato? The purple sweet potato is paired with Jidori Hen to create one exciting Restaurant Week offering at Fine Palate, a cozy Center City restaurant that boasts an ever-changing seasonal menu. Other enticing and fun options include shishito peppers with Asian sausage and a whole fish that gets spooned with fermented black bean and ginger sauce.
The Little Lion
You'll dine inside a historic repurposed bank when you venture to Old City's The Little Lion, where large, arched windows and a wooden and red-accented interior create a laid-back atmosphere. The spot's Southern-style cuisine brings plenty of comfort food to its Restaurant Week menu, like smoked wings, ribeye steak and blackened catfish. Don't forget to save room for dessert, featuring your choice of a Chocolate Mud Jar, espresso crème brulee, egg nog cheesecake and Oreo Peanut Butter Cup Concrete.
The Little Lion
Southern coastal fare and a matching charming interior await at Common Wealth in Old City, where you'll find eats like fried green tomatoes, cajun chicken gumbo and a duck confit, waffle and collard green pairing warming up Restaurant Week goers. Come hungry, as both the lunch and dinner menus are hearty, with the latter including one extra course.
Equal parts adventurous and comforting, Marc Vetri's Amis offers an eclectic Restaurant Week menu. Reach for something new, like pig head croquettes or pork liver terrine, or something classically delicious, like Sal’s Old School Meatballs and Mom-Mom’s Rice Pudding.
Calling all seafood-seekers! Pinefish presents a new Restaurant Week offer for you. From shellfish to salmon to surf and turf, seafood of all sorts awaits on the Washington Square spot's three-course dinner menu.
Get things started at Osteria with your choice of two different thin-crust pizza options, a raved-about dish on the Spring Garden area restaurant's traditional menu. The courses that follow lead you to heartier, Italian-inspired fare, like extra-creamy robiola-stuffed ravioli, pork scallopini and, for dessert, polenta budino with a sweet chocolate mousse.