This dish may not be new to the Philly dining scene, but Frankie Ramirez’s delicate, tempura-ed trees of fried huauzontle (Aztec broccoli) continue to stand out both in person and on social media. Served with morito aioli and salsa macha, it’s one of Fishtown’s best bar snacks.
The Most Talked-About Dishes in Philadelphia – April 2026
From crispy bar bites to refined crudo, these dishes defined Philadelphia dining in April.
Wagyu and Uni Bowl from 637 Sushi Club. Credit: Kiki Aranita
Anago and Wagyu and Uni Bowl from 637 Sushi Club
Philly high-end sushi veteran Kevin Yanaga has teamed up with Joseph Nguyen of the Coffee Connoisseur Club for a series of omakase dinners pairing fish with coffee, all sourced from smallholder farms, some of which Nguyen owns and manages through regenerative farming practices. The coffee is Japanese flash-brewed and pairs surprisingly well with Yanaga’s anago (freshwater eel) with ricotta, as well as indulgent bowls of wagyu and uni.
Kanto Fried Chicken Sando from Baby’s Kusina and Market
The search for the best chicken sandwich is constant, and Brewerytown’s Baby’s Kusina and Market presents a strong contender. A crisp chicken cutlet is served with hot chili oil and pickled cabbage on soft, pillowy pandesal, baked in-house.
Hamachi Crudo and Tarte Flambée from Banshee
Banshee opened in Graduate Hospital at the end of December 2025 and has quickly become a neighborhood favorite. The area has seen a shortage of reliable spots for a glass of wine and a few small plates, making its arrival especially welcome. The hamachi crudo features thick slices of buttery fish and pairs well with the tarte flambée, which echoes the crisp, tavern-style pizzas currently trending across the city.
Duvet Dog from Post Haste
Post Haste in East Kensington has quickly become a standout in the Philly dining scene, driven by its zero-waste approach to hyper-seasonal bar food. The Duvet Dog, a larger take on a pig in a blanket, features a hot dog wrapped in puff pastry and finished with chimichurri, alongside a menu that includes handmade pastas.
Frozen Jaffa Orange from Jaffa Bar
Vodka, orange, curaçao, Aperol, condensed milk, orange blossom. This tastes like a grown-up Orange Julius, and as of this month, frozen cocktails are all the rage.
Scallion Pancakes from South Sichuan
Everyone has been talking about South Sichuan, largely for its fiery vegetable- and pork-forward dishes, but also for what may be the best scallion pancakes in town. The takeout spot opened a second location on Spring Garden this past February, which may help ease the lines at its South Philly location.
About the author
Kiki Aranita is chef and owner of Poi Dog, a restaurant and catering company. She has created content and recipe-driven videos for the likes of Philadelphia Magazine, Sakara...
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