- RESTAURANTS
- Bloomsday
Restaurant Details
Bloomsday
Brought to you by chef Kelsey Bush and Wine School of Philadelphia alum Zach Morris — the team behind Loretta’s pastry shop next door and Green Engine Coffee in Haverford — this serene Society Hill café and restaurant emphasizes local and scratch ingredients, in-house butchering and baking, and detail-oriented small plates. The weekend brunch menu often includes savory favorites like the salmon eggs benny on an English muffin, or the “Really Friggin Good Shroom Sandwich” accented with candied tomato, but you could simply surrender to the decadent croiffle, a “waffled croissant” done up in caramel and banana whipped cream. Wine and conservas (razor shells, sardine tails, etc.) are offered all day, as are their unique vermouth concoctions. For dinner: steak frites, pan-seared trout, mushroom spaghetti, etc.
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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.