18 November 2025
Share
There was a time when Philadelphia was overlooked by cities like New York and Washington, D.C. but anyone who knows this city can attest, nobody puts Philly in a corner. From its rebellion history to its enthusiastic sports fans, this is a city brimming with vitality, and its food scene is as exciting as Broad Street after an Eagles game.
The MICHELIN Inspectors discovered plenty to LOVE about Philly, with three restaurants earning a Star for the first time. Plus, in a city synonymous with cheesesteaks and casual eats, the Inspectors awarded Bib Gourmands to ten spots doling out everything from sandwiches to Mexican, pizza and hummus.
See all of their favorite spots around the City of Brotherly Love below.
One Star
Friday Saturday Sunday
Cuisine: American Contemporary
And Wednesday and Thursday. Chef Chad Williams and his wife Hanna, both Philadelphia natives, took over this veritable institution in 2016 and then pivoted to offering a set multicourse menu. It works well, as it allows the chef to provide a balanced, varied and consistent experience to all. Thanks to skilled technique, just the right amount of innovation and an innate understanding of the luxury ingredients he uses, his dishes fill the mouth with flavor and succulence. His delicious crispy sweetbreads will convert any skeptic; quail with pâte plays with texture, and the New York strip is a lesson in expert seasoning. Expect an atmosphere as spirited and enjoyable as the food; there’s also a great cocktail bar on the first floor.
Her Place Supper Club
Cuisine: European Contemporary
The name says it all, as Chef Amanda Shulman’s cozy little spot was born out of her love for cooking for friends and has that warm and welcoming supper club vibe. Diners may get their own table but there’s a real communal feel at play here; everyone is served at the same time after each dish is explained to the room. Her multicourse set menu changes every two weeks, and the accomplished and balanced cooking comes with French and Italian accents. It also boasts a welcome lightness of touch, so you leave feeling sated rather than overwhelmed, although you can choose some extra dishes as add-ons if you wish. Saucing is a real strength, whether a barigoule served with brioche-crumbed trout, or the beurre blanc that accompanies the homemade chitarra pasta with clams.
Provenance
Cuisine: Contemporary
Chef Nicholas Bazik and his team know exactly what they’re doing in this historic row house. In full view of the counter, they deliver a high-wire, high-stakes performance defined by precision, harmony and, of course, taste. Korean and French influences come and go with this elaborate tasting menu where special soys, vibrant oils and glossy sauces give wonderful dimension to pristine seafood and dry-aged proteins. Think Japanese tuna with whipped tofu, puffed sorghum and chili oil or brown butter hollandaise with country ham, caviar and cauliflower. The ideas are original, the flavors bold. Such creativity hews closely to the seasons, and even a salad can arrive as a revelation. All the while, service is seamless and warmly choreographed.
Dalessandro's
Cuisine: American
Del Rossi's
Cuisine: American
Dizengoff
Cuisine: Israeli
El Chingon
Cuisine: Mexican
Fiorella
Cuisine: Italian
Pizzeria Beddia
Cuisine: Pizza
Royal Sushi & Izakaya
Cuisine: Japanese
Sally
Cuisine: Pizza
Green Star
Pietramala
Cuisine: Vegan
“Plants on a pedestal” is the tagline of this cozy vegan restaurant in Northern Liberties. Largely self-taught, Chef Ian Graye seeks out foragers and small local suppliers for those plants, herbs and fruits and also does his own fermenting and preserving. His menu offers a selection of around 10 dishes designed for sharing – around three per person should more than suffice when ordering – and his cooking comes with a slight Italian accent. "Golden beets" is a clever riff on a New York deli, while the pappardelle with morels impresses with its creaminess. The open kitchen takes up half the space of the main room, where greenery is juxtaposed with exposed bricks and ducts; there are also some tables in a smaller room at the back. The restaurant is always busy and the atmosphere contagiously convivial, so do book ahead – and remember it’s BYOB, with a corkage fee.
Hero image: ©Nate Cluss/Provenance
Related Reads: The full list of recommended restaurants in Philadelphia
