The December Hit List: Rouge, Hook and Master, Irwin’s, and More

Overlooking the Schuylkill river in Bala Cynwyd, Lark offers an upscale menu in a modern and industrial space that gives a nod to the Pencoyd Landing’s iron foundry history. The sesame seed albacore tuna comes with a blood orange ponzu sauce that amplifies the fish’s subtle notes of the sea, and the squid ink chitarra with lobster and calamari is unlike any other pasta dish you’ll ever experience. And don’t miss out of the cocktails and zero-proof drinks, like the Harvest Moon made with spiced apple and hibiscus tea.

This season, The Garden at Rouge transforms into an open-air lodge. The urban winter escape is outfitted with plush fur throw blankets, twinkling string lights overhead, and heat lamps and fire pits to keep things toasty. It’s a dreamy spot to enjoy a warm ham and brie sandwich with tangy Dijon mustard alongside a spiked and mulled apple cider.

Chef Jose Garces’ new venture pairs pizza with seafood in a sea-themed restaurant. Collaborating with chef Steven Seibel, the duo have conceptualized a menu that features Chicago-style pizzas, thin-crust tavern pies, and Brooklyn-style pizzas (a specialty of Seibel’s) along with small seafood plates and tiki lounge cocktails. Definitely try the grilled octopus with garbanzo puree, cherry tomatoes, and crispy chickpeas drizzled in hot paprika oil – it’s one of Garces’ favorites!

Recognized on Esquire’s 2021 list of Best New Restaurants in America, Irwin’s is a rooftop restaurant serving natural wines and Sicilian-inspired food. Every dish is outstanding, but you can’t go wrong with the octopus served with an herbaceous salsa verde and rustic potatoes, the earthy trofie pasta served with mushrooms, and the sweet and sour Agrodolce chicken. It’s an exceptional meal every time you visit.

Right outside of Philadelphia, in the quaint town of Haddonfield is a pizza shop that makes pies so good it should be a crime, hence the name Pizza Crime. Owner and pizza chef Arnab Maitra learned how to make pizza under chef Marc Vetri. Though his perfectly chewy dough and delicately crispy crusts is reminiscent of Vetri’s pies, Maitra demonstrates his pizza fluency with his exciting menu. He offers delicious toppings like fig paired with gorgonzola, a trinity of tomatoes, Sicilian tuna and red onions, and a garlicky white pie covered in Parmesan, fresh mozzarella, and ricotta cheese. On Sundays Pizza Crime hosts Sinatra Sundays, a special brunch menu where diners can get breakfast pizza like the Scrapple Jawn, a fontina cheese and scrapple pizza topped with an egg, a favorite among regulars.

For reservations, call (609)749-6000.

December is prime hygge season, so get cozy with a grazing board and a fresh beer at Bar Hygge. There are so many ways to enjoy: with excellent beers, specialty cocktails, and a generous selection of wines you can a happy hour with small bites (try the buttermilk fried chicken), or you can have a sit-down dinner with ample entrees like their Cajun etouffee with spicy andouille, blue crab and mussels.

Two great concepts collide to create one exceptional dining experience at Cheu Fishtown & Nunu. The menu features Japanese-inspired dishes with a touch of Jewish influence to create unique bites like the rabbi roll, a salmon and avocado specialty sushi roll with smoked trout roe, dill, beet, and horseradish; and the classic brisket ramen served with a giant matzo ball. It was always hard trying to pick between Cheu and Nunu, but the combined menu allows you to enjoy both. Now you can get Cheu’s legendary noodles and Nunu’s sushi all in one meal!

Vegan cuisine is the name of the game at Primary Plant Based where, as the name indicates, plant-based ingredients take center stage. Spots like this prove that vegan cooking is not limiting. A mixture of carrot, quinoa, and mozzarella is paired with a spicy mushroom chorizo, creamy guacamole, tangy pickled onions, and crunchy corn, making for flavorful arepas. The kofta kebabs, made with lentils and garbanzo beans, are made into a filling sandwich topped with a sumac cabbage slaw, pickled onion, spicy green zhug, and tahini. The menu really shows off all of the exciting ways plant-based ingredients can be used, and how vegetables can be as hearty as any meat-centered meal.

If you’ve ever wondered why the corner of 11th and Morris Street smells like a meat lovers’ paradise, it’s likely because of Mike’s BBQ. Every day, they’re churning out freshly smoked barbecue with stick-to-your-ribs sides like mac ‘n’ cheese, coleslaw, and baked beans. Because everything is served the day it’s smoked, the menu varies, but expect to find barbecue classics like pulled pork, fall-off-the-bone ribs, and cuts of the most succulent brisket you’ll ever find in South Philly. Get there early because they sell out fast!

Seating is first come, first serve. Learn more at mikesbbqphilly.com.

The streets of Old City are lined with historic buildings, many of which are museums, monuments, and iconic markers of Philadelphia’s history. But inside an old, regal bank, up stone steps framed by ornate Corinthian-style columns is National Mechanics Bar & Restaurant. Part of the draw is its unique architecture — who doesn’t want to dine inside an historic bank? But what will keep you coming back are the delicious bar bites (their vegan burger is a must) and those loaded brunch cocktails on Saturdays and Sundays (the Bloody Mary is like an entire meal in a glass). And just when you thought it couldn’t get any better, every Friday and Saturday night, live DJs turn National Mechanics into one of Old City’s best dance clubs.