Philadelphia: More Than Two Dozen New Restaurants Opening This Winter

From the new Italian bring-your-own-bottle (BYOB) spot from celebrated chef Townsend Wentz (A Mano) to a newfangled diner on Jewelers’ Row (Craftsman Row Saloon) to a hipster hoagie joint (Martha), there are no shortage of must-adds for the dining to-do list. Here are just a few of the exciting additions sure to lure diners out of the cold:

Northern Liberties, Fishtown & Kensington:

• Kensington’s Martha brims with new ideas.The expansive bar features a bocce court, guest-operated record player, 24 taps with a focus on sour beers and a menu of hoagies on locally commissioned bread. 2113 E. York Street, (215) 867-8881, marthakensington.com
• Local bagel shop Philly Style Bagels goes from pop-up to stay-put with its new Fishtown storefront. Here they boil the signature small batch dough in Yards beer and serve up the manageably sized rounds with spreads and in sandwich form alongside Counter Culture Coffee. 1451 E. Columbia Avenue, phillystylebagels.com
• A growing chain, Travinia Italian Kitchen brings sophisticated and saucy dinner and lunch fare to Fishtown. Braised pork pappardelle, scallops gremolata and roasted chicken panzanella salad accompany international wines by the glass and house cocktails such as Tuscan sangria. 1000 Frankford Avenue, (267) 687-2020, traviniaitaliankitchen.com

Old City, Society Hill & Queen Village:

• Nobody does seafood like Mike Stollenwerk. The chef’s new BYOB 26 North showcases his inimitable ways with seared diver scallops, pastrami-spiced mahi mahi and skate wing over truffled spaetzel. 26 N. 3^rd Street, (267) 239-5900, 26northbyob.com
• Founding father Alexander Hamilton serves as historic inspiration for Old City’s The Little Lion. Meanwhile, a former bank building sets the stage for Southern-styleeats: pickled veggies, house-cured meats, fried chicken sandwiches and bourbon cocktails. 243 Chestnut Street, (267) 273-0688, thelittlelionphilly.com
• South American grilled meats—short ribs, chorizo, blood sausage and steaks—pile on at Malbec Argentine Steakhouse. Headhouse Square’s newest white tablecloth dining room also serves Argentine versions of Italian dishes like ravioli and cannolini. 400 S. 2^nd Street, (215) 515-3899
• The Cubano melts, gyros and country fried chicken sandwiches on Suppa’s menu now have a shop to call their own. Queen Village’s Samwich caters to lunch lovers with these and other comforts such as duck salad and mac and cheese bowls. 600 Catherine Street, (267) 457-5977, timeforsuppa.com

Washington Square West:

• The owners of Opa take a decidedly American tack with Craftsman Row Saloon. The Jewelers’ Row spot serves up-market versions of diner food (chicken croquettes, French dip sandwiches and rice pudding) from lunch through late-night dinner. 112 S. 8^th Street, (215) 923-0123, craftsmanrowsaloon.com
• Michael Schulson, the chef behind hit culinary/social spots Independence Beer Garden and Sampan, opened Double Knot. It features a bar, coffee and retail space on the first floor and a sushi bar and restaurant downstairs—accessible by hidden stairs in the back. Right next to Sampan and its back-alley Graffiti Bar, the new venture is an all-day affair: coffee and pastries in the morning, fast-casual Japanese for lunch and bar, sushi and grilled dishes in the evening. 120 S. 13^th Street, (215) 600-0714
• The Zavino crew goes beyond pizza with Tredici Enoteca, serving up contemporary spins on Italian fare such as yellowtail crudo with pistachio and sundried tomato; hanger steak with red wine reduction and braised lamb pasta with mint ricotta, plus a thoughtful selection of wine. 13^th & Sansom Streets, (267) 928-2092, tredicienoteca.com

Rittenhouse Square:

• Australian Joe has its g’day at Bluestone Lane Coffee. TheRadisson Blu Warwick Hotel-based outpost of a New York chain offers Niccolo Coffee beans in drinks like flat whites, plus Aussie edibles like avocado smash toast, jaffle sandwiches and Lamington cakes. 1701 Locust Street, bluestonelaneny.com
• Three Philly food trucks (Street Food Philly, Taco Mondo and Say Cheese) join forces for the all-star Revolution Taco. The Rittenhouse fast-casual storefront serves up eclectic tacos (glazed pork belly; smoked mushroom vegan; roast duck with scallion pancake shell), burritos and house-made empanadas. 2015 Walnut Street, (267) 773-8120, therevolutiontaco.com

Logan Square & Fairmount:

• The cuisine at lauded chef Townsend Wentz’s new Fairmount BYOB A Mano takes inspiration from pan-regional Italy. Expect Northern dishes in the winter (braised pork shank with taleggio polenta), Southern dishes in the summer and handmade pastas all year long (buckwheat cavatelli with trumpet mushrooms, sage, cabbage and fontina). 2244 Fairmount Avenue, (215) 236-1114
• Urban Farmer put down roots in the new Logan Hotel. The all-day steakhouse menu features a wide range of meats with fun embellishments like candied bacon and bone marrow, plus seafood dishes and inventive sides (twice-baked fingerling tart) and desserts (winter pear souffle with spiced chai anglaise). 1850 Benjamin Franklin Parkway, (215) 963-2788, urbanfarmerphiladelphia.com

Point Breeze:

• With an appreciation for architecture and invention, Buckminster’s brings local “neo-bistro” cuisine to Point Breeze. That means lots of regional cheeses and seasonal fare, such as a rendition of chicken marsala with Frecon Farms cider and a hay and honey panacotta with pickled peaches. 1200 S. 21^st Street, (267) 928-3440, buckminstersphl.com

West Philadelphia:

• West Philly’s newest gathering spot comes courtesy of the team behind Strangelove’s, Local 44 and Coeur. Clarkville is a neighborhood bar (16 taps for beer and wine) with intriguing pizza (sour cream and potato with scallion pesto) and shareable plates (warm cauliflower salad, ricotta-stuffed peppadews). 4301 Baltimore Avenue, (215) 387-4992, clarkvillephilly.com
• The quality in fast casual Herban Quality Eats means natural meats, fiber-rich whole grains and virgin oils. Patrons can build their own plates with toppings like grilled backyard steak and quinoa and cheese, plus kale salad, roasted plantain chips and house-made guacamole. 3601 Market Street, (267) 281-8920, herbanqualityeats.com

Beyond Philadelphia:

• Vietnamese hoagie lovers have a new destination in chef Chad Rosenthal’s Banh Street. The Abington storefront takes a whimsical approach with the The Auto Bánh (Kobe beef hot dog), The Bánh Appetit (lemongrass seared tofu) and The Bánh Jovi (any protein served over an iceberg wedge). 1062 Tyson Avenue, Abington, (267) 626-2698, banhstreet.com
• The concept is simple: Build your own pizza with no extra cost for toppings, be they veal meatballs, gorgonzola or balsamic syrup. With that winning formula, Snap plans to build on its two area locations (Ardmore and Exton) with one in Rosemont and 15 more to follow. 4 Station Road, Ardmore, (610) 896-4488; 291 Main Street, Exton, (484) 875-5800; 1125 Lancaster Avenue, Rosemont, snapcustompizza.com
• Having built a legion of followers with its brick-oven pizza in Doylestown, Spuntino brings its pie game to Philly. Simple fresh combos (pancetta, cherry tomato and capers; tuna, tomatoes, onions and basil) are winning over new palates. 701 N. 2^nd Street, (267) 930-8486, spuntinophilly.com; 22 S. Main Street, Doylestown, (215) 340-7660, spuntinoofdoylestown.com

Coming Soon:

• A longtime Philly food hero returns to the scene in February with SuGa, a collaboration betweenSusanna Foo and her son Gabe that focuses on modern Chinese and French fusion cuisine.
• This spring, celebrated chef Richard Sandoval will open Aqimero in The Ritz-Carlton, Philadelphia. The Latin-American restaurant promises a wood-fired grill, raw bar and ceviche.
• The fun-loving owners of Mac’s Tavern double down with The James, which will serve simple, hearty fare on Logan Square.
• Filipino food gets its due when Perla opens later this year on Passyunk Avenue, courtesy of Chef Lou Boquila.
• Restaurant Startup winner Anthony Marini takes his winning concept to Washington Square West with the forthcoming The Rarest, specializing in all things raw and cured (crudo, ceviche and charcuterie).
• The benevolent new member of the CookNSolo portfolio, Rooster Soup Company will serve high-end soups and broths and proceeds will benefit Broad Street Ministry.
• Look for Malaysian family cuisine and street eats (sate, pulled tea and nasal lemak) at East Passyunk’s soon-to-be-serving Sate Kampar.

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