The September Hit List: Fitz and Starts, Forsythia, June BYOB, and More

If we had to sum up Fitz and Starts in just one word, it would be “community.” Not only do they make food from scratch using ingredients from local food purveyors, they support their workers by being a One Fair Wage establishment. There’s a strong emphasis on baked goods like buttery almond croissants and blueberry-lemon scones, but they have artfully constructed sandwiches for lunch and generous platters for dinner as well. The half roasted chicken covered in buttery Française sauce is a great choice for dinner and goes perfectly with the peach and cucumber salad. It feels good to know you’re eating well, while supporting living wages and benefits for employees.

Whether you’re out celebrating a milestone or having a casual catch-up with a friend, Osteria is a classy yet low-key place to enjoy good food and good company. As tomato and peach season come to a close, the tomato insalata with peaches, a tart balsamic vinegar and fresh basil is a must have. For pasta, try the francobolli ravioli stuffed with a sweet corn and goat cheese filling mixed with pungent chives. You also can’t go wrong with any of the wood-grilled meats, but the beef flank steak with an earthy medley of chanterelle mushrooms, corn, and roasted shallots is exceptional.

There’s something comforting about old-school Jewish delis. Sandwiches piled high on rye with smoked meats that tumble out of the bread with every bite. The crunch of a briny pickle. The sweetness of a black-and-white cookie that’s the size of your face. For almost 100 years, Famous 4th Street Delicatessen has fed neighbors in Queen Village as well as visitors who make a special trip to this culinary destination. This is where to go if you want an overstuffed pastrami sandwich or a bowl of soup with a gigantic matzo ball. The regular-size sandwiches are more than enough, but if you’re up for a challenge, go for the zaftig.

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

Have you ever wanted to walk into Di Bruno Bros. and sample a little bit of everything? Now you can at Alimentari, upstairs in their Rittenhouse location. The eatery specializes in small plates, cheese and charcuterie, cocktails and wine all from around the world, carefully selected by their expert staff. Di Bruno’s is known for their vast selection of cheeses, so the chef-curated boards are a must. The Monger’s Favorites walks diners through a range of cheeses ranging from funky to mild, along with classic accompaniments including their black lava cashews.

Forsythia just turned two, and even after over a year of rolling with the pandemic’s punches, the French restaurant has always kept its stride without skipping a beat. French cuisine meets fresh North American ingredients with the corn and black truffle beignets served with a red pepper marmalade and the New Jersey Corn Soup with crab salad. The French Mediterranean finds its way onto the plate through the Pocono Trout covered in a smoked beurre blanc topped with roe.

For more than 40 years, Sang Kee Peking Duck House has served traditional Chinese barbecue, noodle soups and Cantonese stir-fry, but the must-try dish on the menu is the traditional Peking Duck. Succulent duck meat is encased in a crackled and crispy skin. It’s a culinary heritage that dates back to the Ming Dynasty and was prepared by palace chefs who served Peking Duck to China’s most powerful. At Sang Kee, the Peking Duck is served with scallions and hoisin sauce along with either moo shu pancakes or lotus leaf buns.

Tables are first come, first served. You can make reservations by calling (215) 925-7532. More info here.

At The Good King Tavern, the chalkboard menu isn’t just for aesthetics. It’s because they actually change up the menu on a regular basis with a rotating list of exciting, French-inspired dishes. The chalkboard is where you’ll find the duck of the day, but if you’re looking to have just a few bites with cocktails, definitely try the escargots swimming in a spicy harissa butter and the pork terrine with pistachios, cherries, and a frisée salad.

Haddon Avenue in Collingswood, N.J., is bursting with incredible restaurants and now June BYOB will be among them. The French restaurant is run by culinary couple Richard Cusack, a trained chef, and Christina Cusack, a certified sommelier who are bringing casual fine dining from East Passyunk in Philadelphia to the suburbs. Enjoy a rustic and gamey braised rabbit leg with mushrooms, spring onion, and a vermouth sauce that really brings out the rabbit’s woodland essence. The roasted halibut with heirloom tomatoes and cranberry beans in a lobster sauce evoke the flavors of late summer. The whole menu is a culinary journey through France.

As the weather cools down and fall approaches, we may be craving heartier meals and cozier restaurants. Alpen Rose delivers both with quality steaks served in a romantic, low-lit restaurant reminiscent of someone’s private library. Lean back in a leather booth while sinking your teeth into a dry-aged New York strip or the pork tomahawk with a tangy peach mustard. Though it’s a steakhouse, their seafood and chicken dishes receive the same attention to detail and expert finesse. If you like roasted chicken, the herb- and sambal-seasoned ember-roasted chicken with a dash of citrusy lime is outstanding.

An Irish bar with an Italian food menu? There’s only one place in Philadelphia that does it and does it exceptionally well. The kitchen at Murph’s Bar is run by Francesco Bellastelli, who grew up in Puglia, Italy and brought with him Italian cooking traditions. Like most Italian American meals, every dish is brimming with multiple kinds of meats and cheeses, resulting in a welcome excess of flavors and textures. The seafood manicotti brings together a medley of shellfish, with pasta stuffed with lobster, scallops, and shrimp swimming in a creamy tomato sauce and topped with crabmeat. The lasagna Bolognese is a layered mountain of mozzarella, Parmigiano, and béchamel held together with a meaty Bolognese sauce. Regardless of what you order, you can’t leave without trying the meatballs. The kitchen is open every day except Tuesday; be sure to bring cash with you.

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