{"id":168800,"date":"2026-04-17T19:24:09","date_gmt":"2026-04-17T19:24:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-pa\/168800\/"},"modified":"2026-04-17T19:24:09","modified_gmt":"2026-04-17T19:24:09","slug":"where-phillys-2026-james-beard-nominees-like-to-eat-and-drink","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-pa\/168800\/","title":{"rendered":"Where Philly\u2019s 2026 James Beard Nominees Like to Eat (and Drink)"},"content":{"rendered":"

\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGuides<\/a>\t\t\t\t\t\t<\/p>\n

From an Italian seafood grill in South Philly to Korean barbecue in the north, here\u2019s where this year\u2019s nominees are eating and drinking around the city.<\/p>\n

\t\t\tDevoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter.\t\t<\/p>\n

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From left: Crab pasta from Palizzi Social Club; sushi from Royal Sushi & Izakaya; b\u00fan b\u00f2 hu\u1ebf from Cafe Nhan. \/ Photography copyright \u00a9 2019 by Trevor Dixon. Dinner at the Club<\/a> by Joey Baldino and Adam Erace, Running Press, and Kae Lani Palmisano<\/p>\n

\nWhen the James Beard Award nominees for 2026 were announced, Philly had a strong showing<\/a> with eight finalists making the cut. It\u2019s no surprise, in a city where the food and drink scene is booming and the list of new places to try is ever-growing.<\/p>\n

Because I\u2019m always looking for yet another restaurant or bar recommendation \u2014 and because chefs and bartenders at the top of their game are, in my opinion, the best people to ask for one \u2014 I turned to this year\u2019s James Beard nominees to find out where they\u2019re going to eat and drink, and what they\u2019re ordering.<\/p>\n

From a Bella Vista bar pouring a house-made Portuguese liqueur to a Fishtown diner slinging the best blueberry pancakes around, here\u2019s where Philly\u2019s 2026 nominees are dining and sipping on repeat. <\/p>\n

Jesse Ito, Royal Sushi & Izakaya<\/a>: Finalist for Best Chef, Mid-Atlantic
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Royal Sushi & Izakaya owner Jesse Ito \/ Photograph by Casey Robinson<\/p>\n

Kalaya<\/a>, Fishtown<\/p>\n

Whenever Ito eats at Kalaya \u2014 a James Beard nominee for Outstanding Restaurant \u2014 there has to be gui chai on the table. \u201cI love everything there, but the gui chai is my favorite thing,\u201d the chef says. The garlic-chive rice cakes come served with a spicy-sweet soy sauce and make a lovely crispy, chewy appetizer at the start of a meal at Nok Suntaranon<\/a>\u2019s Fishtown restaurant. Off the drinks menu, Ito likes to order the tom kha colada, a zero-proof spin on a pi\u00f1a colada that combines turmeric-spiced coconut cream with lime leaf, galangal, and pineapple. 4 West Palmer Street.<\/p>\n

Pho 75<\/a>, East Passyunk<\/p>\n

Pho 75 has been one of Ito\u2019s favorite places to start the day in Philly for years. And his go-to order has stayed the same: pho with fatty brisket and tendon, and a side of flank steak and vinegar onions. \u201cI go to Pho 75 almost every week,\u201d he says. 1122 Washington Avenue.<\/p>\n

Palizzi Social Club<\/a>, East Passyunk<\/p>\n

Ito has been a regular at Palizzi Social Club for years, and finds himself there a couple of times a month. \u201cI go to Palizzi pretty often,\u201d he says of the exclusive bar. While memberships aren\u2019t easy to get, if you have one \u2014 or know a member who\u2019ll take you \u2014 and want to order like Ito, get the Caesar salad, crab spaghetti, and chicken cutlet. 1408 South 12th Street.<\/p>\n

Friday Saturday Sunday<\/a>,\u00a0Rittenhouse<\/p>\n

For Ito,\u00a0Chad and Hanna Williams\u2019s<\/a>\u00a0acclaimed restaurant \u2014\u00a0which won the James Beard Award for Outstanding Restaurant in 2023 \u2014\u00a0is a neighborhood spot. So when the chef goes there for dinner, he\u2019ll usually pull up a seat at the counter and order from the \u00e0 la carte menu. He\u2019s a fan of the restaurant\u2019s New York strip steak in particular and calls it \u201cone of the best steaks in the city.\u201d\u00a0261 South 21st Street.<\/p>\n

My Loup<\/a>,\u00a0Rittenhouse<\/p>\n

Alex Kemp and fellow James Beard nominee Amanda Shulman\u2019s French-inspired restaurant is another neighborhood favorite of Ito\u2019s. While the menu changes weekly, the chef loves to order the pickled shrimp with aioli and saltines from the raw section. While you can\u2019t go wrong with your order at My Loup, if you\u2019re ever indecisive, you can always let the kitchen choose your adventure with the \u201cLet Us Cook\u201d option. For $125, diners get a nice mix of dishes, and it\u2019s an easy way for first-timers to familiarize themselves with the restaurant\u2019s fare.\u00a02005 Walnut Street.<\/p>\n

Paul MacDonald, head bartender at Friday Saturday Sunday\u2019s The Lovers Bar<\/a>: Finalist for Outstanding Bar
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Paul MacDonald, head bartender of The Lover\u2019s Bar \/ Photograph by Neal Santos<\/p>\n

Grace & Proper<\/a>, Bella Vista<\/p>\n

MacDonald says \u201cevery neighborhood should have a bar\u201d like Grace & Proper, a popular corner spot known for its cocktails and European cuisine. (Its bifana, braised pork loin in a garlicky white wine sauce tucked into a Portuguese roll, is a highlight.) The bar pro likes to get the house-made ginjinha \u2014 a Portuguese sour cherry liqueur made with morello cherries, sugar, brandy, and red wine \u2014 and says it\u2019s \u201can absolute must\u201d if you\u2019re there. 941 South 8th Street.<\/p>\n

Vernick Fish<\/a>, Center City<\/p>\n

Vernick Fish\u2019s cocktail program is one of MacDonald\u2019s favorites in the city. \u201cI\u2019ve always loved their cocktails there,\u201d the head bartender at The Lovers Bar says. If you have to order one drink, MacDonald says to make it the Southampton Iced Tea \u2014 a clarified Long Island iced tea. \u201cIt\u2019s a hilarious concept and incredibly well executed,\u201d he says. \u201cIt\u2019s the only version of a Long Island iced tea you\u2019ll ever hear me recommend.\u201d 1 North 19th Street.<\/p>\n

Andra Hem<\/a>, Rittenhouse<\/p>\n

When MacDonald and his wife want to get cocktails on a date, they\u2019ll go to Andra Hem. The dimly lit cocktail lounge has a laid-back yet luxe Scandinavian vibe, and it\u2019s somewhat unassuming. That\u2019s what makes it the perfect place if you\u2019re looking for \u201ca low-key, comfortable atmosphere that\u2019s not rowdy\u201d and quiet enough that you don\u2019t have to shout at the person you\u2019re there with to be heard. 218 South 16th Street.<\/p>\n

Almanac<\/a>, Old City<\/p>\n

Almanac\u00a0 \u2014 a semifinalist for this year\u2019s Best New Bar accolade \u2014 might be the ultimate bartender\u2019s bar. The Japanese American cocktail lounge above Ogawa Sushi & Kappo offers \u201ca detail-oriented experience\u201d that\u2019s all about the art of making an excellent drink, MacDonald says. Helmed by lead bartender Rob Scott and James Beard Award winner Danny Childs of Slow Drinks<\/a>, the bar specializes in elevated cocktails made with locally sourced ingredients. \u201cIt\u2019s an approach that Philadelphia hasn\u2019t really seen yet,\u201d MacDonald says. \u201cThey also do a really good job at shining a spotlight on specific ingredients and specific flavor profiles.\u201d While the seasonal menu is always changing, you can expect classic cocktails that have been thoughtfully revisited and infused with Japanese spirits,\u00a0such as an Old Fashioned and variations on a martini \u2014 including one made with matcha. 310 Market Street.<\/p>\n

a.kitchen<\/a> and a.bar<\/a>, Rittenhouse<\/p>\n

Whenever MacDonald finds himself at a.kitchen for lunch \u2014 which he estimates is \u201ca solid 90 percent of the time\u201d \u2014 the head bartender likes to order a glass of wine from the restaurant\u2019s \u201cspectacular selection.\u201d He also frequents a.bar next door for its inventive cocktail list. 135 South 18th Street; 1737 Walnut Street.<\/p>\n

Palizzi Social Club<\/a>, East Passyunk<\/p>\n

As a dad with a busy schedule, MacDonald doesn\u2019t make it to Palizzi Social Club as often as he\u2019d like these days \u2014 but when the bartender used to live in South Philly, he was a regular. He\u2019d go there whenever he got off a shift early to order the lamb chops, a Caesar salad (also a favorite of Ito\u2019s), drink some Lambrusco, and hang out. \u201cIt was always a nice communal neighborhood experience,\u201d MacDonald says, adding that it\u2019s rare to go to Palizzi and not run into someone you know. \u201cYou\u2019re always going to know a bunch of people at the bar,\u201d he says. \u201cIt\u2019s a very kind of vibrant community hub for that neighborhood and for the restaurant industry as well, especially late at night.\u201d 1408 South 12th Street.<\/p>\n

Justine MacNeil, Fiore<\/a>: Finalist for Outstanding Pastry Chef
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Justine MacNeil, Fiore \/ Photograph by Kare\u0301lia Forlenza<\/p>\n

Kalaya<\/a>, Fishtown<\/p>\n

For MacNeil, the gui chai (also Ito\u2019s top menu item) are a must-order when she\u2019s at Kalaya. \u201cI love sharing these with my toddler, Roman,\u201d she says. \u201cThey\u2019re sticky, crunchy, and savory \u2014 the perfect bite.\u201d The gai yaang naa por \u2014 charcoal-grilled half chicken, glazed with coconut cream, turmeric, and dark soy and fish sauces, served with sticky rice and crudit\u00e9s \u2014 is another dish that\u2019s special to MacNeil. \u201cI had this dish on our first visit and it solidified why live fire and meat are a perfect match,\u201d she says. \u201cIt\u2019s complex with a touch of smokiness and crowd-pleasing without sacrificing its heart.\u201d 4 West Palmer Street.<\/p>\n

Sulimay\u2019s<\/a>, Fishtown<\/p>\n

The pastry chef \u2014 who is originally from Jackson, New Jersey \u2014 says Sulimay\u2019s is the restaurant she\u2019s visited the most since she moved to Philly nine years ago from New York City. \u201cNothing makes my Jersey heart happier than breakfast at a diner and Sulimay\u2019s is the most proper iteration of a diner breakfast,\u201d she says. \u201cGet the blueberry pancakes and you\u2019ll be ruined for pancakes forever more.\u201d Occasionally, she goes back for dinner, too. \u201cLegit, don\u2019t skip on burger night,\u201d she says. \u201cThat Big Mick: incredible.\u201d 632 East Girard Avenue.<\/p>\n

The Kettle Black<\/a>, Northern Liberties<\/p>\n

It\u2019s a special treat when MacNeil gets to go to The Kettle Black, since the microbakery is open during the same hours as Fiore. \u201cEverything they make is with craftsmanship, care, and a ton of flavor,\u201d she says. \u201cTheir bagels are exceptional. Not to be missed.\u201d 631 North Second Street.<\/p>\n

Mighty Bread<\/a>, East Passyunk<\/p>\n

When she\u2019s at Mighty Bread, MacNeil orders the simplest, but perhaps best, option on the menu: bread and butter. \u201cThey give you a few slices of three to four types of bread and salted butter and seasonal jam,\u201d she says. \u201cWhat more do you need from a fabulous bread bakery than to sit there and eat the freshest slice of the freshest bread slathered in cool butter and tangy jam? Nothing more at all.\u201d 1211 Gerritt Street.<\/p>\n

Kim\u2019s Restaurant<\/a>, North Philly<\/p>\n

MacNeil says the food at this Korean barbecue destination, which has been in North Philly for 40-plus years, is \u201cmagic.\u201d While the meat dishes \u2014 which get cooked tableside on charcoal grills \u2014 are particularly popular, the pastry chef\u2019s favorite menu is the watercress salad. \u201cThere\u2019s something particularly special about their watercress salad, which is part of their banchan,\u201d she says. The food at Kim\u2019s is also a hit with her kids. \u201cLast time we went with two four-year-olds, and I\u2019ve never seen those kids eat more food in my life.\u201d 5955 North 5th Street.<\/p>\n

EMei<\/a>, Chinatown<\/p>\n

\u201cEMei has been our staple pick-me-up food whenever things are tough or we are exhausted and just need a break from cooking,\u201d MacNeil says of the popular Chinatown spot. \u201cYou can\u2019t go wrong here, but I especially love the homemade dumplings in hot oil, and the stir-fry pork slices with hot peppers. Smoky, tender, savory, and delicious.\u201d 915 Arch Street.<\/p>\n

Amanda Shulman, Her Place Supper Club<\/a>: Finalist for Best Chef, Mid-Atlantic
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Her Place Supper Club owner Amanda Shulman \/ Photograph by Michael Branscom<\/p>\n

Gilda<\/a>, Fishtown<\/p>\n

\u201cI wish this was in my neighborhood,\u201d says Shulman whenever she walks into Gilda. And while the Portuguese-inspired cafe may be known for its past\u00e9is de nata, that\u2019s not the only reason the chef visits. For Shulman, Gilda\u2019s breakfast sandwich, The Antonio, is the main event. \u201cIt\u2019s so perfect,\u201d she says of the sandwich, which is made with a Portuguese roll and filled with a fried egg, cheese, lingui\u00e7a sausage, and breakfast sauce. \u201cIt\u2019s squishy, it\u2019s salty,\u201d she adds. \u201cOh, it\u2019s fabulous.\u201d 300 East Girard Avenue.<\/p>\n

Kim\u2019s Restaurant<\/a>, North Philly<\/p>\n

\u201cKim\u2019s is probably our favorite restaurant to eat at,\u201d Shulman says, adding that she and her husband and fellow chef-owner of My Loup<\/a>, Alex Kemp, make the trip to North Philly when they want \u201cfood that is perfect and balanced and seasoned and amazing.\u201d Shulman likes to order the skirt steak (off the not-so-secret secret menu) as well as the hanger steak, kimchi pancakes, and watercress salad (also a favorite of MacNeil\u2019s). 5955 North 5th Street.<\/p>\n

Cafe Nhan<\/a>, South Philly<\/p>\n

\u201cCafe Nhan is one of the places I frequent most,\u201d Shulman says. \u201cTheir spicy soups are super soul-reviving, and every time I go there, they just totally make me feel at home.\u201d The chef says she went often during her pregnancy and has since returned with her daughter. Her usual order is the b\u00fan b\u00f2 h\u00fbe dac biet, Cafe Nhan\u2019s specialty made with beef brisket, pig feet, steamed pork roll, and house-made pig\u2019s blood cubes with a spicy lemongrass broth. \u201cIt\u2019s such a warm and welcoming place,\u201d she says of the restaurant. \u201cIt\u2019s also just insanely delicious.\u201d 1606 West Passyunk Avenue.<\/p>\n

High Street<\/a>, Center City<\/p>\n

Ellen Yin\u2019s High Street is one of Shulman\u2019s go-tos when she has friends and family in town. The modern American restaurant is a crowd-pleaser, with menus built around seasonal ingredients and local grains. It also offers plenty of choices, from sandwiches and salads to sourdough pizzas and house-made pastas, plus a few larger plates at dinnertime. \u201cThey do such an amazing job,\u201d Shulman says of the restaurant. \u201cChef Christina [McKeough] is really talented.\u201d Shulman visits the restaurant most often for brunch and lunch, and it\u2019s the bread that keeps her coming back. \u201cThe breads there just make me feel like I don\u2019t even know anything about bread every time I eat them,\u201d she says. 101 South 9th Street.<\/p>\n

Mayflower Bakery & Cafe<\/a>, Chinatown<\/p>\n

Mayflower Cafe & Bakery is known for making some of the best Hong Kong-style buns and pastries in the city. The bakery\u2019s coconut bun is especially popular, and it\u2019s one of Shulman\u2019s must-order items as well. \u201cTheir coconut butter bun and their roast pork bun are the biggest treats,\u201d the chef says. Mayflower\u2019s pineapple buns and egg tarts are also a hit with customers, and on the drinks menu, you can\u2019t go wrong with an iced milk tea. Just remember to bring cash or have Venmo ready to pay. 1008 Race Street.<\/p>\n

Osteria<\/a>, Spring Garden<\/p>\n

If Shulman had to order just one thing from Osteria, it would be the rigatoni with chicken liver, cipollini onion, and sage. \u201cIt\u2019s probably their most famous dish, and for perfect reason,\u201d she says. But Shulman would happily eat any of the pasta at Osteria. \u201cJeff Michaud makes simple, delicious, and classic pasta,\u201d she says of the James Beard Award-winning chef at the helm of the restaurant, which opened in 2007. \u201cEven though it\u2019s been there for so long, it\u2019s still that good,\u201d Shulman says. \u201cIt feels like a restaurant that is classic and timeless, and it\u2019s really inspiring for those reasons.\u201d To end a meal there, Shulman recommends ordering some gelati or sorbetti. 640 North Broad Street.<\/p>\n

Zeppoli<\/a>, Collingswood<\/p>\n

Shulman doesn\u2019t make it out to Joey Baldino\u2019s Zeppoli too often, but the pasta there is so good that she says a visit to the New Jersey restaurant is \u201cdefinitely worth the trip.\u201d The Italian BYOB, which has an emphasis on Sicilian cuisine,\u00a0has the \u201cmost delicious pasta,\u201d the chef adds. While there\u2019s more to the menu at Zeppoli \u2014 including larger plates like a Sicilian fisherman stew \u2014 a particular standout in the pasta section is the tagliatelle al limone, made with handmade pasta and topped with bottarga or prosciutto (but trust me, you want to get the bottarga). 618 Collings Avenue.<\/p>\n

Bomb Bomb Bar<\/a>, South Philly<\/p>\n

Shulman has long been a fan of Baldino\u2019s Palizzi Social Club and the aforementioned Zeppoli. So, naturally, she\u2019s blown away (pun intended) by his latest venture, Bomb Bomb Bar, the South Philly corner bar and Italian seafood grill that Baldino took over from third-generation owners Frank and Deb Barbato. \u201cI dream of the frozen split drink and the most flavorful crab I\u2019ve had in recent memory,\u201d she says. \u201cNothing tries too hard but everything is thoughtful and fantastic. They are absolutely killing it and making beautiful and unpretentious food that everyone wants to eat.\u201d 1026 Wolf Street.<\/p>\n

Dizengoff<\/a>, Rittenhouse<\/p>\n

For a reliably delicious lunch, Shulman heads to Michael Solomonov\u2019s all-day spot Dizengoff. \u201cAs we all know, the hummus is otherworldly,\u201d she says. \u201cGetting a hummus platter with whatever topping they have and a sabich platter [fried eggplant, haminado egg, chopped salad, sumac onions, and tehina] is a dream lunch.\u201d 1625 Sansom Street.<\/p>\n

Royal Sushi & Izakaya<\/a>, Queen Village<\/p>\n

Shulman also likes to eat at fellow James Beard nominee Jesse Ito\u2019s Royal Sushi & Izakaya. Whenever she\u2019s there, the chef will order a smattering of dishes and always makes sure the spinach gomaae, a cold salad made with baby spinach and black sesame sauce, is among them. 780 South 2nd Street.<\/p>\n

Evan Snyder, Emmett<\/a>: Finalist for Best New Restaurant
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Chef Evan Snyder, Emmett \/ Photograph by Mike Prince<\/p>\n

Del Rossi\u2019s Cheesesteak & Pizza Co.<\/a>, Northern Liberties<\/p>\n

When Snyder is in the mood for a cheesesteak, he\u2019ll go to the Michelin Bib Gourmand spot Del Rossi\u2019s. He orders his sandwich piled high with extra fried onions and some melty Cooper sharp, and gets a Brooklyn-style square pizza, made with a thin crust, homemade plum tomato sauce, Parmesan and mozzarella cheese, fresh basil, and olive oil. 538 North 4th Street.<\/p>\n

Ember & Ash<\/a>, East Passyunk<\/p>\n

If he\u2019s in East Passyunk, Snyder will pop into Ember & Ash for Scott Calhoun\u2019s wood-fired cuisine. But one of Snyder\u2019s current favorites on the menu \u2014 the tuna crudo dressed with blood orange and pickled onion \u2014 barely touches the flames (the citrus in the dish gets grilled, then juiced, but everything else stays out of the heat). He\u2019ll also go for the lamb ribs, rubbed in sumac, slow-smoked over the fire, coated in a cherry vinegar glaze, and sprinkled with chives. 1520 East Passyunk Avenue.<\/p>\n

Pietramala<\/a>, Northern Liberties<\/p>\n

For a stellar, plant-based dinner, Snyder will go to Michelin Green Star-awarded Pietramala. While the restaurant\u2019s menu changes often, according to which ingredients are available, the Emmett chef likes to order the cremini carpaccio, a beautiful plate of thin-sliced mushrooms doused in olive oil, a house-made black trumpet tamari, and Meyer lemon, and adorned with raw pine nuts. He\u2019s also partial to the maratelli rice risotto, currently served with white asparagus and tomato tamari. 614 North 2nd Street.<\/p>\n

Nok Suntaranon, Kalaya<\/a>: Finalist for Outstanding Restaurant
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Nok Suntaranon, Kalaya \/ Photograph by Michael Persico<\/p>\n

Machine Shop<\/a>, South Philly<\/p>\n

In the mornings, Suntaranon often heads to the Bok Building\u2019s Machine Shop for Emily Riddell\u2019s pastries made with local grains and seasonal produce sourced from farms just outside of the city. \u201cI love her stuff,\u201d the chef says. She recommends ordering \u201ceverything\u201d at the viennoisserie, with highlights including the canel\u00e9, sandwiches, and cookies. 1901 South 9th Street.<\/p>\n

Fiore<\/a>, Kensington<\/p>\n

For lunch, Suntaranon will tuck into a bowl of pasta and some salad at Ed Crochet and James Beard-nominee Justine MacNeil\u2019s Italian-inspired cafe. Sometimes, Crochet will make her something special. \u201cLast time I went there, he made me rag\u00f9 with homemade pasta,\u201d Suntaranon says, referring to an off-menu dish made with Sardinian gnocchi (semolina dough with saffron) and a pork-sausage sauce. As for dessert, the Kalaya chef says MacNeil\u2019s \u201cpastry is one of a kind.\u201d Right now, her favorite treat is the torta alla pistacchio, made with pistachio flour, apricot jam, ganache, and crystallized pistachios. 2413 Frankford Avenue.<\/p>\n

Pizzeria Beddia<\/a>, Fishtown<\/p>\n

Suntaranon admits she\u2019s not typically much of a pizza person, but on her way home from work, she\u2019ll occasionally pick up a pie from Joe Beddia\u2019s popular Fishtown pizzeria. \u201cMy husband loves cold pizza,\u201d she says, making it the perfect place to grab dinner and let it cool off on the drive home. Their favorite is an arrabbiata pizza with anchovies and red onion. 1313 North Lee Street.<\/p>\n

Pizzeria Stella<\/a>, Queen Village<\/p>\n

Closer to home, Suntaranon likes to go to Pizzeria Stella in Headhouse Square for their wood-fired polpette, calamari fritti (with lemon, shishito peppers, and marinara), and grilled octopus (dressed with fennel, salsa verde, and chiles, and served with potato). The chef says her order there \u201chas never changed, and it\u2019s always good.\u201d 420 South 2nd Street.<\/p>\n

Royal Sushi & Izakaya<\/a>, Queen Village<\/p>\n

Suntaranon\u2019s go-to neighborhood restaurant just so happens to be fellow James Beard finalist Jesse Ito\u2019s Royal Sushi. \u201cIt\u2019s just around the corner, and Jesse\u2019s food is the best,\u201d she says. While the omakase menu is always changing (and a seat can be hard to come by), Suntaranon is a fan of the chirashi: a lavish platter of lean and fatty tuna, king salmon, Japanese fish, tamago, and ikura-topped sushi rice that\u2019s available in the izakaya. And the Kalaya chef\u2019s meal there doesn\u2019t always have to be fancy \u2014 sometimes, she\u2019ll just eat rice heaped with uni. 780 South 2nd Street.<\/p>\n

Pho 75<\/a>, East Passyunk<\/p>\n

Go out to eat at Pho 75 and there\u2019s a strong chance you\u2019ll spot another chef. The Vietnamese institution is popular with many in the local food industry, so it\u2019s no surprise that it\u2019s also one of Suntaranon\u2019s (and Ito\u2019s) favorite places for a steaming bowl of pho. Suntaranon likes to order her soup with meatballs, tendon, tripe, and steak slices. 1122 Washington Avenue.<\/p>\n

Cafe Nhan<\/a>, South Philly<\/p>\n

At another chef-beloved Vietnamese spot, Cafe Nhan \u2014 also one of nominee Amanda Shulman\u2019s picks \u2014 Suntaranon will get the b\u00fan ri\u00eau, a tomato-based soup with shrimp, pork, and crab meatballs, plus tofu, pig feet, and blood cubes, plus the ch\u1ea3 gi\u00f2 (spring rolls stuffed with minced shrimp and pork), and the popular chicken wings, dusted in a house spice mix and deep-fried to crispy perfection. 1606 West Passyunk Avenue.<\/p>\n

Omar Tate and Cybille St. Aude-Tate, Honeysuckle<\/a>: Finalists for Best Chef, Mid-Atlantic
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Omar Tate and Cybille St.Aude-Tate of Honeysuckle \/ Photograph courtesy of Honeysuckle<\/p>\n

The Daily<\/a>, West Poplar<\/p>\n

Before they get to work, the Honeysuckle duo likes to start the morning at the Daily, a cafe inside the historic Divine Lorraine Hotel. They go for the consistently good coffee, what they call the \u201clegendary\u201d bacon, egg, and cheese \u2014 made with Nueske\u2019s bacon, fluffy eggs, and American cheese, served on a Martin\u2019s sesame bun \u2014 and the friendly service. 699 North Broad Street.<\/p>\n

Bomb Bomb Bar<\/a>, South Philly<\/p>\n

\u201cWhen we need a date night we know we can count on Bomb Bomb Bar for a good time,\u201d St. Aude-Tate says of the classic Italian-American spot (also a favorite of Shulman\u2019s). The food from chef de cuisine Max Hachey is \u201cdelicious and comforting.\u201d While the whole menu is \u201cremarkable,\u201d her favorites include the shrimp oreganata and calamari with cherry peppers. But it\u2019s not just the food that impresses: The service is \u201cwarm and inviting,\u201d the Honeysuckle chef says, adding that she and Tate often run into people they know. \u201cIt feels like home away from home.\u201d 1026 Wolf Street.<\/p>\n

Local 44<\/a>,\u00a0University City<\/p>\n

Another of their favorite haunts is Local 44. Tate\u2019s go-to order at the neighborhood bar is the cheeseburger, made with pickles, American cheese, lettuce, and barbecue-thousand island sauce; St. Aude-Tate opts for the buffalo wings. She also enjoys frequenting the bar\u2019s bottle shop, where you can find beer from local breweries like Attic Brewing Company and Love City Brewing, wine from places like Pray Tell and Mural City, as well as vermouth and amaro from Fell to Earth. \u201cThey have many of my favorite producers and such a fun and expressive inventory,\u201d she says.\u201d\u00a04333 Spruce Street.<\/p>\n

Manong<\/a>, Fairmount<\/p>\n

Manong isn\u2019t just a hit with the Honeysuckle chefs \u2014 the Filipino American grillhouse Manong from chef Chance Anies has also won over their kids. \u201cThey absolutely love the Ninja Turtle game and energy at Manong,\u201d Tate says. \u201cIt\u2019s also really close to Honeysuckle and their school, so it\u2019s perfect for fun meals right before we head home to West Philly.\u201d Whenever they go for dinner, they\u2019ll order the dynamite lumpia (spring rolls with a pork, jalape\u00f1o, and mozzarella filling, served with sweet chili sauce), the chicken inasal (half chicken, soy, calamansi, lemongrass, annatto, butter, Chinese broccoli), and lechon liempo (crispy pork belly with a chicken liver-based sauce). 1833 Fairmount Avenue.<\/p>\n