Inside the 76: Exciting new restaurants in the Philly region
by Staff Reports
Tyger Williams / Staff Photographer
Amsale Cafe
Craig LaBan / Staff
There’s nothing quite like Amsale Cafe or its magical injera. The spongy bread’s elasticity and strength make all the difference in soaking up every immaculately spiced plate. — Hira Qureshi
Amsale Cafe
There’s nothing quite like Amsale Cafe or its magical injera. The spongy bread’s elasticity and strength make all the difference in soaking up every immaculately spiced plate. — Hira Qureshi
Craig LaBan / Staff
Dim Sum House
Tyger Williams / Staff Photographer
Dim Sum House is currently at the top of the Philly region’s competitive soup-dumpling scene. Dumplings are served piping hot, while the near-translucent wrapper lets the soup delicately held inside shine. — Jasen Lo
Dim Sum House
Dim Sum House is currently at the top of the Philly region’s competitive soup-dumpling scene. Dumplings are served piping hot, while the near-translucent wrapper lets the soup delicately held inside shine. — Jasen Lo
Tyger Williams / Staff Photographer
Kampar
Monica Herndon / Staff Photographer
A celebration of traditional Malaysian street foods and Hakka cuisine. The second-floor kongsi has an inventive bar program to accompany banana leaf bundles of nasi lemak rice, best with beef rendang and spicy achat pickles.
Kampar
A celebration of traditional Malaysian street foods and Hakka cuisine. The second-floor kongsi has an inventive bar program to accompany banana leaf bundles of nasi lemak rice, best with beef rendang and spicy achat pickles.
Monica Herndon / Staff Photographer
La Ingrata
Tyger Williams / Staff Photographer
Cooking here focuses on chef Karla Torres' flavor-memories from Mexico City, with sizzling alambre skillets, crispy gordita pockets stuffed with carnitas, pig’s head pozole, Zacatecas green mole, and refreshing house tepache. — Craig LaBan
La Ingrata
Cooking here focuses on chef Karla Torres' flavor-memories from Mexico City, with sizzling alambre skillets, crispy gordita pockets stuffed with carnitas, pig’s head pozole, Zacatecas green mole, and refreshing house tepache. — Craig LaBan
Tyger Williams / Staff Photographer
Little Walter’s
Monica Herndon / Staff Photographer
A heartfelt reflection on family flavors updated with handcraft, seasonality, and creative touches, from the hauntingly smoked kielbasa to pierogi filled with farmer’s cheese and mushrooms.— Craig LaBan
Little Walter’s
A heartfelt reflection on family flavors updated with handcraft, seasonality, and creative touches, from the hauntingly smoked kielbasa to pierogi filled with farmer’s cheese and mushrooms.— Craig LaBan
Monica Herndon / Staff Photographer
Mawn
Jose F. Moreno/ Staff Photographer
The pan-Asian menu goes well beyond its description as “a noodle shop with no rules” with crispy soft-shell shrimp glazed in fish sauce caramel, refreshing Burmese salads, and stellar whole fish in hot ginger-scallion oil. — Craig LaBan
Mawn
The pan-Asian menu goes well beyond its description as “a noodle shop with no rules” with crispy soft-shell shrimp glazed in fish sauce caramel, refreshing Burmese salads, and stellar whole fish in hot ginger-scallion oil. — Craig LaBan
Chef Ian Graye’s incredibly inventive cooking, which treats produce with the full range of culinary techniques (charring, fermenting, compressing) pushes vegetables to acrobatic heights, and he’s always attempting new feats. — Margaret Eby
Pietramala
Chef Ian Graye’s incredibly inventive cooking, which treats produce with the full range of culinary techniques (charring, fermenting, compressing) pushes vegetables to acrobatic heights, and he’s always attempting new feats. — Margaret Eby
Tom Gralish / Staff Photographer
Radin’s Delicatessen
Monica Herndon / Staff Photographer
Quality and quantity coexist in the overstuffed sandwiches of house-made meats (pastrami, corned beef); softball-size matzo balls; portioned-for-two breakfast and lunch platters; and big-as-your-head desserts. — Michael Klein
Radin’s Delicatessen
Quality and quantity coexist in the overstuffed sandwiches of house-made meats (pastrami, corned beef); softball-size matzo balls; portioned-for-two breakfast and lunch platters; and big-as-your-head desserts. — Michael Klein
