About High Street on Market - High Street Hospitality Group (HSHG) operates High Street on Market, a much-lauded breakfast-through-late-night, ingredient-driven restaurant, and bakery.
High Street Pizzeria is BACK!
This summer, High Street on Market is Old City’s best place to eat and drink. The popular restaurant will bring back their sold-out High Street Pizzeria once a month, all summer long, beginning on Monday, July 1. In addition, every weekend, High Street will offer Montreal-style BBQ Short Ribs for Two, a perfect feast for ending a long week – or spending a relaxing weekend in the city instead of battling shore traffic. To complement these special offerings, Chef Andrew Farley has crafted a new Summer Menu loaded with the best summer produce from High Street’s local farm partners.
High Street Pizzeria
Following their sold-out Pop-Up Pizzeria (click here for hi-res photos, courtesy High Street on Market), the restaurant will once again turn their famed bakers loose on Monday, July 1, August 5, and September 2 to allow even more of their fans and friends to participate in the pizza party! The menu will include a variety of pizzas, along with appetizers and desserts featuring seasonal produce and referencing pizzeria classics. Reservation is available through OpenTable, and a limited number of walk-in guests will also be accepted on each night. High Street’s first Pop-Up Pizzeria this spring sold out quickly, so guests are invited to book at once to secure their seat at the table.
Montreal-Style BBQ Short Ribs for Two
Every Friday and Saturday night from open to close, guests can travel to Montreal at High Street with their BBQ Short Ribs for Two. The roasted short rib is rubbed with dill, mustard seeds, coriander, garlic, chili flakes, and peppercorns, served carved off the bone with roasted summer squash, poblano pesto, purple cabbage-pickled carrot coleslaw, and first-of-the-season cherry tomato salad, for $65 per couple.
High Street’s new menu is a tempting, locally inspired ode to the season, highlighting their house-baked bread and produce from their local farm partners. Featured dishes include:
- · Calkins Creamery Cheese Curds with pepper jam and honey mustard
- · Pickled Grilled Beets with whipped Birchrun Blue cheese and dukkah granola
- · Whipped Avocado with spring onions, sour cherry, fava beans and grilled bread
- · Pennsylvania Cheese Plate, available with two or three cheeses and seasonal accompaniments
- · Mussels with pilsner and charred onion broth, spicy pickles and grilled bread
- · Anchovies in Paradise with braised kale, tomato chili, and grilled Keystone bread
- · Ramen-Ara with braised pork belly, toasted sesame, basil, and parmesan
- · Smoked Beer Can Chicken with ricotta corn muffin, jalapeño mac, and pilsner jus
Co-owned by restauranteur Ellen Yin and Chef-Owner Eli Kulp, High Street earned a glowing “Three Bells: Excellent” review from The Philadelphia Inquirer’s Craig LaBan, and both Chef Kulp and Pastry Chef Samantha Kincaid were named among Food & Wine’s “Best New Chefs.” Executive Chef Jon Nodler was a semi-finalist for the James Beard Award for “Rising Star Chef” in 2015. The restaurant was named “Restaurant of the Year” in 2014 by The Inquirer, and Bon Appetit named it the number two restaurant in the country in their annual “America’s Best New Restaurants” issue. Likewise, Travel + Leisure named High Street one of the best new restaurants in the world in 2015. Their sister restaurant, High Street on Hudson, in Manhattan’s West Village, has earned similarly high praise since opening in late 2015.