The August Hit List: Perla, Elwood, Eeva, Hardena, and More

Perla is an ode to Chef Lou Boquila’s Filipino upbringing. Named after his mother, Perla, this East Passyunk restaurant is a tribute to the traditional dishes Boquila grew up watching his mom make. Expressing the flavors of his childhood and the culinary techniques he developed over his career, Boquila has created a modern Filipino menu. For now, indoor dining is limited to their Kamayan family-style menu — a prix-fixed meal where banana leaves are spread out across the table and covered in Perla’s signature dishes, including a lemony chicken inasal, fried pork bell or pork shank, sinangag (garlic jasmine rice), pinakbet (eggplant, long beans, bokchoy), and lumpia, traditional Filipino rolls filled with ground pork, carrots, onions, and ginger.

As a port city, Philadelphia was where cultural influences came together to develop new and innovative ideas in areas including the sciences and politics, but also in the culinary arts. Elwood celebrates Philadelphia’s unique history through food, blending together ingredients indigenous to the region and the culinary techniques of the cultures that came here. Taste the mid-Atlantic rivers and streams with the smoked catfish and savory cornmeal waffle appetizer. Indulge in tomato season with heirloom tomatoes served alongside ricotta cheese and an herb salad. Everything, including the family-style entrees, are an elegant approach to rustic dishes. To experience the depth of flavor game meats can have, try the hay-roasted guinea hen.

Philadelphia is smack dab in the middle of the “Pizza Belt,” so we’re pretty well versed in the art of a good slice. With more than our fair share of Neapolitan-style pies, it’s not often you find Detroit-style pizza. Emmy Squared is dishing out a taste of Detroit, by way of New York, with square pies featuring a crust eclipsed by crispy bits of cheese. If you’re feeling saucy, their deluxe red pie comes covered in sausage, peppers, and mushrooms, but if you’re more in the mood for cheese, try their white Quinn pizza; a triple-cheese-threat of smoked gouda, pecorino, and ricotta. Plus, Emmy Squared has one of the coolest rooftop decks in Queens Village, and nothing beats eating a slice of pizza with a great city view.

There are very few seafood meals in Philadelphia that compare to a night at Little Fish. The menu expands the realm of flavorful possibilities when it comes to working with seafood. Start off with the grilled Spanish octopus covered with a spicy jalapeno-Kewpie mayo glaze and for an entrée, order the steamed grouper with soy, ginger, scallion, and cilantro. Little Fish is a BYOB, and with a menu this special you won’t want to miss toasting to this incredible meal.

In a dining landscape where restaurateurs are updating old school concepts, it’s fun to see the English pub get a bit more posh. The Black Squirrel pulls from classic pub fare and reimagines it to create a more modern menu. Their upscale fish and chips come with a creamy shallot sauce and a malt vinaigrette, a nod to malt vinegar being England’s condiment of choice. The cottage pie is a comforting and homely dish stuffed with succulent short ribs, creamy mashed potatoes, and cheddar cheese.

Every good pizza begins with the bread, so it’s fitting that Eeva is all about artisan breads and artfully crafted pizzas (and excellent wine, too). The menu is small, but it reflects a team focused on making exceptional dishes spotlighting local ingredients and small producers. The salami picante starts with the holy trinity of a tried and true pizza – tomato, mozzarella, and fresh oregano – but spices things up with rounds of salami that pack a flavorful heat, balanced with the sweetness of local honey. Don’t skip out on the fresh ricotta seasoned with a bit of lemon zest and olive oil and served with their spongy housemade focaccia.

A night in Pizzeria Beddia’s Hoagie Room is a must-have experience for die-hard hoagie fans. Treat yourself to a private dinner party featuring some of the best bites that Pizzeria Beddia has to offer. The curated meal features a welcome cocktail, small plates, hoagies created by hoagie masters John Walter and Albert Ciervo, Beddia’s infamous pizza, and ends on a sweet note with their housemade soft serve ice cream. It’s an unforgettable experience that will leave you in awe of the complexity and beauty of hoagies.

Tmoms is back! The celebrated punk rock dive bar on South Street has reopened for indoor dining with vegan bar bites, clever cocktails and their legendary tater tots. Hang out at the bar or slide into a bumper car, sink your teeth into a pickle fried chicken sandwich (there’s also a vegan option), and let the good times roll. Tmoms has a nice selection of local beers on draft, but if you’re looking for something refreshing after a day exploring the city in the August heat, try the Watermelon Marge, a fresh watermelon and lime cocktail with Tequila.

Tables and seats at the bar are first come, first served. More info here.

Indoor dining has returned to one of Philadelphia’s most beloved Indonesian restaurants. Hardena kept feeding the community through takeout and their “not pizza” boxes stuffed with up to 18 different specialties, but it’s a nice experience to be back in their South Philly restaurant. Treat yourself to some sate served with sweet pickled vegetables and a sweet soy sambal sauce. The rendang, slow braised beef in coconut milk with aromatic herbs and spices, is always a good choice, but if you happen to go on the weekend, definitely try the goat curry.

Tables are first come, first served. More info here.

A Mano’s grand re-opening last month welcomed diners with a new Executive Chef and an all-new menu. Executive Chef George Sabatino brings together his interest in cooking, hospitality, and farming to create mouthwatering Italian dishes. Kick off the meal with roasted beets served with whipped ricotta, sour cherries, and pistachio, followed by a mafaldine pasta doused in a meaty and creamy pork ragu. For the main, try the pork shank with buckwheat polenta, fermented fennel and a nutty almond gremolata.