Editorial Review

Seasoned Philly chef Al Paris goes back to the basics with his 50-seat BYOB, re-establishing America’s collective cuisine with the use of old-world recipes and techniques—those seen far before the “farm-to-table” movement debuted (spoon bread, anyone?). Rustic space mimics his concept, housing folky flair, like a former butcher block-lined communal table, central banquettes dressed with jars, vintage reproduction fabrics, and hand-stacked Pennsylvania blue slate. Regional, seasonal menu rejuvenated the second Tuesday of each month. Don't skip slinging spirits to the boozeless Chestnut Hill haunt: in-house mixers include homemade sarsaparilla soda, small-batch root beer and ginger ale.