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Les Dames D’Escoffier Philadelphia’s Heritage Dinner 2026 honors Rose Levy Beranbaum, Melissa Hamilton, Christopher Hirsheimer, and Michele Leff at a communal dinner benefiting culinary scholarships.
The Fond Wine Dinner Series returns this fall with three pairing dinners exploring Greece, Pennsylvania’s Grace Winery, and Spanish sherry, in partnership with The Perfect Pour LLC.
Chef Dave Conn’s Alice builds its late-summer menu around peak-season tomatoes, peaches, and Jimmy Nardellos, using the restaurant’s charcoal oven and a matching cocktail program to close out the season.
Red Owl Tavern refreshes its menu with a new Bread Service built on a three-year-old sourdough starter, new appetizers and entrées, and an expanded Butcher’s Block sourced from Mid-Atlantic farms.
Bart’s Bagels opens a third location in Bala Cynwyd on August 1, in the former home of Tony Roni’s, where co-owners Brett and Kyle Frankel hung out as kids.
Stella of New Hope has debuted a new summer menu from Chef Keith Bernstein — fresh seafood, local produce, and elevated steakhouse classics with Delaware River views.
Queen Village Restaurant Week runs July 24–August 9, with prix fixe menus across more than 20 restaurants — including a four-course Southern feast at The Twisted Tail for $50 per person.
Gnocchi Restaurant, the 36-year South Philadelphia institution, has reopened under new ownership with a reimagined Italian American Fusion menu from Maria Enokian and Chef Ryan Moore.
Uchi in Rittenhouse celebrates Jersey blueberry season through July with a four-course dessert flight, blueberry crudo, and blueberry mojito, sourced from a 100-acre Hammonton, NJ farm.
Front Street Café’s American BBQ-Inspired Vegan Dinner returns July 30 — a four-course tasting menu with curated pairings (each with a non-alcoholic option), hosted by Chef Dawid Piescik.
