Hope you’re hungry.
The 2nd Annual Northern Liberties Restaurant Week returns Friday, April 1 and will run through Sunday, April 10, where Philadelphians and visitors can enjoy special features and signature favorite dishes from more than 20 of the neighborhood’s best restaurants. Local hotspots will offer two course (or more) lunches for $10 or $15, and three course dinners for $25 or $35.
New restaurants joining the line-up this year will include Figo Ristorante, Bagels and Co., Boricua Restaurant and Baan Thai Thai Cuisine. The Shake Seafood and Pera will both celebrate grand openings before April 1 and will join the line-up as well. Neighborhood favorites will also include Bourbon and Branch, El Camino Real, Apricot Stone, Jerry’s Bar, Spuntino Wood Fired Pizzeria and many others. (The growing list of restaurants will be continuously updated. Visit www.
“Northern Liberties has quickly regained its status as one of the hottest food destinations in the city – with more than a half dozen restaurants still on the way to open this coming year,” said Northern Liberties Business Improvement District Executive Director Kris Kennedy in a statement. “Our restaurant week is a celebration of all the energy, creativity and talent. It is a fantastic way to experience and show off that growth. Come and try a spot you have never been to, or experience your favorite places all over again.
“This is an affordable way to get out for the spring with friends and family. We hope to see you there. Come hungry.”
For its second year, Northern Liberties Restaurant Week will offer everything from skewers to wood fired pizza, tacos to comfort food classics, big steaks to big salads, and everything in between. The focus is on dine-in options for both indoor and outdoor. Reservations are encouraged, and can be made with each participating restaurant.
Salvatore Carollo, owner of Spuntino, an upscale pizzeria at the corner of 2nd and Fairmount, is excited about the return of Restaurant Week. “I have been looking forward to restaurant week all year. Having the opportunity to create a menu for potential new customers is what I live for. We’ll be introducing some new menu items, as well as bringing back some old favorites. I’ll be using this chance for me to introduce (or reintroduce) Spuntino to the city and help propel us into spring.”
A full list of participants, as well as a map showing restaurant locations, menus, price points, reservation links and more is available online at www.
