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Nick Elmi's neighborhood American restaurant in Bala Cynwyd comes with easy parking and a patio built for watching the sun set over the Schuylkill, which could make it a very comfortable coast. Instead, the crudos arrive in chilled honeydew consommé, and the cavatelli comes loaded with escargot and bone marrow. The suburban polish is real, but the kitchen keeps finding a way to make the familiar strange in the best sense.
The awards strongest first
- Philadelphia Magazine #31 · 50 Best Restaurants in Philadelphia
One number, weighted & current 53
How we scoreThe dishes from the writeups
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Pork cheek agnolotti
“But cavatelli with escargot and bone marrow, or a rich pork cheek agnolotti with Taleggio.”
Philadelphia Magazine, 2025 -
Chilled honeydew consommé
“But with a chilled honeydew consommé and toasted hazelnuts.”
Philadelphia Magazine, 2025
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