For all the focus on craft brews, and the ever-increasing range of beer styles that Philadelphians have access to, ginger beer has, for the most part, been left out of the discussion.
This ultra-limited beer has been assembled from several different wild ales, some of them aged for up to three years.
Korean favorites like bibimbob and bulgogi repose on the menu alongside more Japanese-style dishes like salmon teriyaki.
The wicked favorite by pastry chef Thomas McCarthy will make your heart sing—and no, not just ‘cause of the hemp seeds he’s so craftily utilizing.
It’s like an expensive designer Crunch, except the milk chocolate’s crispy notes come from tiny bacon pieces and sweet maple, tinged with smoked sea salt.