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Black-Eyed Susans

Seafood$-$$

Get that tuna tartare, but also the colorful pickles, honey-dappled ricotta with crusty sourdough, black garlic Caesar, and clams Casino with house-smoked bacon. Chef Christopher Sanchez makes one of critic Craig LaBan's favorite crab cakes, its sweet lumps barely bound with herbs over remoulade.

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The Inquirer aims to represent the geographic, cultural, and culinary diversity of the region in its coverage. Inquirer staffers and contributors do not accept free or comped meals — all meals are paid for by the Inquirer. All dining recommendations are made solely by the Inquirer editorial staffers and contributors based on their reporting and expertise, without input from advertisers or outside interests.