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Tabachoy
Filipino
A casual BYOB in Bella Vista where the adobo arrives as braised chicken in waves of vinegar and deep umami, and people tend to remember it. The Caesar gets a hit of bagoong, the fermented fish paste that makes a Filipino pantry tick, and the broccoli rabe nods to the South Philly block it sits on. Bring a bottle, bring a friend who wants to share everything, and leave the menu nowhere near unfinished.
The awards strongest first
- Philadelphia Magazine #15 · 50 Best Restaurants in Philadelphia
- Eater The 38 Best Restaurants in Philadelphia
- The Philadelphia Inquirer The 76
- The Philadelphia Inquirer Bagoong-Spiked Caesar · The best dishes Craig LaBan ate
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Adobo
“You never forget your first Tabachoy adobo.”
Philadelphia Magazine, 2025 -
Kare-kare pork cheeks
“impossibly tender kare-kare pork cheeks.”
Philadelphia Magazine, 2025 -
Beef steak
“whether it’s his lemony, garlicky beef steak with a chile spice, hot and crispy lumpia, or nutty and floral slow-braised beef shank.”
Eater -
Lumpia
“whether it’s his lemony, garlicky beef steak with a chile spice, hot and crispy lumpia, or nutty and floral slow-braised beef shank.”
Eater
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