Serpico

“In addition to having one of the best looking restaurant spaces in Philly, Serpico also makes some of the best tasting food.”

“Cozy-comfy booths, counter seating and a wee bar make up the brick-and-mortar foundation for global fare gone imaginatively wild, flying high: chilled egg custard with dashi broth, broccoli and mustard oil”

“Since opening day, Peter Serpico’s best trick has been showing us a cuisine in progress — never still, never staid, never boring, and always exploring (via dry-aged duck mole and chicken-and-snail lasagna) the boundaries of what regional American cuisine can be.”