16 Best Restaurants in East Passyunk, Queen Village, Bella Vista, and South Philadelphia, Philadelphia
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We’ve compiled the best of the best in East Passyunk, Queen Village, Bella Vista, and South Philadelphia - browse our top choices for the top things to see or do during your stay.
Laurel
South Philadelphia Tap Room
Recommended Fodor's Video
South Philly Barbacoa
Anthony's Italian Coffee House
When you're ready for an atmospheric break, stop by Anthony's Italian Coffee House in the heart of the Italian Market. Here, to the strains of Frank Sinatra, you can sample a fresh panino with prosciutto and mozzarella or indulge in homemade cannoli or gelato imported from Italy.
Enjoy your espresso on the umbrella-covered 9th Street patio when weather permits.
Bing Bing Dim Sum
Bistrot La Minette
Federal Donuts
Geno's Steaks
Geno’s, open since 1966, is a fresh-faced upstart compared to neighboring rival Pat’s, which has been slinging steaks since 1930. That gulf manifests itself visually in the contrast between Pat's understated aesthetic and Geno's over-the-top use of neon, which burns so brightly astronauts can probably see it from space, and the fact that Geno's meat is sliced, not chopped. Some aficionados claim that the two serve wildly dissimilar products; others just don't get it, but it's always fun to taste-test, as the buses full of tourists who frequently make their way down this way can attest.
Jim's Steaks
Le Virtù
Pat's King of Steaks
New cheesesteak restaurants come and go, but two of the oldest—Pat's and Geno's, at 9th and Passyunk—have a long-standing feud worth weighing in on. It comes down to a matter of taste, as both serve equally generous portions of rib-eye steak, grilled onions, and melted provolone, American, or Cheez Whiz on freshly baked Italian rolls. The main differences, as far as we can tell: Pat's meat is chopped, and its shop’s exterior is a bit more understated than Geno's neon extravaganza.
Sam's Morning Glory Diner
South Street Souvlaki
The first thing you'll see is the large rotisserie, trumpeting the ubiquitous gyro—tasty slices of meat are stuffed inside a large fresh pita, with tangy yogurt and some exemplary fresh veggies. Other Greek specialties, such as stuffed grape leaves, moussaka, and, of course, souvlaki, round out the menu. No pomp and circumstance here—just casual taverna fare and service that's often indifferent. But they must be doing something right—Souvlaki has been going strong since 1977, definitely a record on this mercurial street. A new, slightly upscale bistro recently debuted upstairs.