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Fiore
Italian
Pasta at 8 a.m. is either a cry for help or a reasonable lifestyle choice, and Fiore makes a compelling case for the latter. This tiny Italian cafe on Frankford Ave grew out of a larger restaurant that shed its wood-fired oven and half its menu, keeping only what the chef does best: regional Italian baked goods, bright seasonal salads, and cacio e pepe that regulars order before most places have unlocked the door.
The awards strongest first
- James Beard Awards 2026 · Nominee · Outstanding Pastry Chef or Baker · Justine MacNeil
- The New York Times The 25 Best Restaurants in Philadelphia Right Now
- Philadelphia Magazine 2025 · Best Rome Dupe · Best of Philly
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Roman maritozzi
“pulls from her exhaustive knowledge of Italy’s regional baked goods for abundant stacks of Roman maritozzi overfilled with vanilla-scented whipped cream”
The New York Times -
Cacio e pepe
“like a flawless cacio e pepe”
The New York Times -
Schiacciata
“schiacciata, a Tuscan-style flatbread threaded with Cheddar and hot honey”
The New York Times
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