With restaurant and chef profiles, delicious recipes, and evocative photographs, this book is perfect for locals, visitors, and all fans of the Philadelphia food scene.
From the Inside Flap
Not long ago, Philadelphia’s culinary identity could be described in one word: Cheesesteak. But today you’re as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc “Is this the Best Italian Restaurant in America?” Vetri, and the gelato genius of Capogiro. You’ll find these food lovers crowding into Honey’s Sit ’n Eat for a Jewish Southern brunch, lining up for bespoke cocktails at The Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula’s Garden. And these Philly food devotees are always hungry for more.
One thing hasn’t changed since the city’s cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalities—the talented, memorable chefs in the city’s kitchens—are the driving force behind the city’s current restaurant revolution. Philadelphia Chef’s Table captures this vibrant moment in Philadelphia’s dining scene through recipes from and conversations with more than fifty of the city’s most influential and well-known chefs, making it the ultimate gift and keepsake cookbook for both the tourist and the Philadelphia local.