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The Taverna-style Pikilia is chef Bobby Saritsoglou's Greek take on the #NotPizza box trend started by Hardena, his Indonesian neighbor in Point Breeze. The box, which feeds three to four people for $45, includes a sampling of the restaurants meats - gyro, two kinds of sausage and chicken souvlaki - along with a selection of Mediterranean dips, pickles and fresh pitas made in the restaurant's wood-burning oven.
The Taverna-style Pikilia is chef Bobby Saritsoglou's Greek take on the #NotPizza box trend started by Hardena, his Indonesian neighbor in Point Breeze. The box, which feeds three to four people for $45, includes a sampling of the restaurants meats - gyro, two kinds of sausage and chicken souvlaki - along with a selection of Mediterranean dips, pickles and fresh pitas made in the restaurant's wood-burning oven.Read moreCraig LaBan

Restaurant Details

1754 S Hicks St., Philadelphia, PA 19145
(215) 271-9442
https://www.hardenaphilly.com/
hardenaphilly
Doesn't take reservations

Hardena

South PhiladelphiaIndonesian$

Founded by matriarch Ena Widjojo, who ran the cantina of the Indonesian Consulate in New York City, this family-run restaurant has been feeding South Philly for more than 20 years. These days it’s her daughters Maylia and Diana who run the place and do the cooking, but they’ve stuck to the script — no fancy fusion, keep it traditional (though they can veganize some dishes) — that earned a semifinalist nod from the James Beard Foundation in 2018. Standouts include the slow-cooked beef rendang, tahu takwa (golden tofu simmered in turmeric and star anise, fried to order), saté chicken (marinated in sweet soy and makrut lime juice, topped with peanut sauce), Singkong goreng (fried cassava), and crunchy Krupuk (garlic and tapioca chips).

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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.