You can tell by looking at the menu that the team at Middle Child Clubhouse is having a great time playing with food. In addition to the sandwiches they’ve become known for, they have a wide range of eyecatching cocktails, dinner entrées, and more. It’s dishes like their okonomiyaki topped latkes; the PEI mussels in a savory hot ham broth; and that wild foie gras and concord grape jelly sandwich that graced their specials a few weeks back that really sets the Clubhouse apart from the Center City location that started the Middle Child craze.
Aside from the food, it’s really the vibes that have made this spot a quick Fishtown favorite. The casual bar seating invites folks to stop by to enjoy a drink with friends (try the cannoli milk punch, a grown up “chocolate milk” with whiskey, orange liqueur, chocolate, and pistachio) and the pool table really makes it feel like a playful clubhouse. But, crucially, those good vibes extend to how Middle Child Clubhouse treats its staff. Even before they opened, owner Matt Cahn made it a point to rethink the way his restaurant would operate by offering competitive wages, mental health training, and limiting the number of hours staff can work each week to promote a healthy work/life balance. Cahn believes that when the staff is happy, the customers are happy, and so far, he’s been right. And doing so, he’s set a model for restaurant life in Philadelphia — and beyond.