The July Hit List: Royal Sushi Omakase, Elma, a.kitchen+bar, and More

Hidden in the back of an izakaya, Royal Sushi is where six-time James Beard Awards nominee and three-time finalist chef Jesse Ito helms a polished omakase sit-down dinner for eight while a lively casual sake bar in the front plays old anime clips. Seven years going strong, it remains one of the city’s most in-demand Resys to score.

Ito’s 17-piece tasting menu is inspired by his father, a former restaurateur and Japanese descendant, using traditional recipes and contemporary riffs. Starters include Northwest oysters with toro tartare and chive oil on rice. From there, enjoy nigiri sushi and temaki handrolls, with a generous caviar finale. Hit that Notify alert to grab a 6 p.m. or 8:15 p.m. seating, or pull up to the bar for snacks like crispy garlic spicy karaage wings (his dad’s recipe), nasu dengaku (charred eggplant with sweet miso glaze), fries with mentaiko kewpie mayo, or chashu bao (the buns are made in-house). While sake is an obvious pairing for either meal, don’t sleep on the bar program, a national gem that offers a killer banana daiquiri and frozen Panda Creamsicle that infuses white rum with pandan plus orange liqueur, fresh orange and lemon juices, and Calpico for a creamy tang.

Note: Royal Sushi accepts reservations via Resy; the izakaya (bar and dining room up front) is walk-in only.

If you followed James Nardone’s pop-ups over the last few years, then you’re just as excited as we are for his 12-seater BYOB in Fishtown called Elma.

Here, he partners with his fiancée and a few close friends to bring timeless Southern Italian food inspired by his grandmother into contemporary dining thanks to a wide network of purveyors and a punk DIY attitude. With a knack for high-quality flour sourcing, pastas and breads are made by hand and highlighted across the prix fixe six-course menu. Start with the sourdough focaccia and end with dessert: a brioche bun split and filled with sweetened ricotta, cardamom, vanilla bean, and homemade strawberry jam. Elma is where scrappy young chefs are building a vision together, and at $120 per person for only two weekly seatings (6 p.m. and 8 p.m.), that’s an impressive feat.

Searching for group dining options that appeal to everyone? Head to Laser Wolf for the ultimate “shipudiya” family-style meal, where entree proteins like whole dorade, sirloin steak, or lamb loin chops are prepared on a charcoal grill. Make room for the salatim platter starter: a seasonal vegetable-centric array of 10 small sides and salads, like spicy Yemenite pineapple with celery spiced with green chile schug, Lebanese potato salad, and eggplant babaganoush plus fresh baked pita and hummus. Also included is ice cream: a cup of brown sugar soft-serve drizzled with strawberry-rhubarb syrup and topped with hazelnut crumble. Try their Hungry Like the Wolf mezcal spritz perfect for summer with cardamom-orange blossom lemonade that turns the drink purple from butterfly pea flower. Or, end the evening with earthy Turkish coffee or mint tea.

The Goat’s Beard has been serving American comfort food to Manayunk locals, college students, and families since 2013. Nowadays, the addition of a pizza oven has made their Detroit-style pizzas one of the most popular menu items.

Happy hour (Monday to Friday 4 p.m. til 6 p.m.) is an optimal time to sit outside and snack on $9 buttermilk-marinated TGB nuggets that are battered and deep fried, then tossed in a sriracha honey lime sauce and topped with blue cheese crumbles. Try the scratch-made cheesesteak egg rolls as a starter or for a larger entree, the steak mac ‘n’ cheese is another crowd-pleaser: seared and sliced strip steak served over potato gnocchi tossed in a cheese bechamel sauce and then topped with garlic breadcrumbs and steak jus. Enjoy a pint of their IPA, Alpha Acid Trip, made in partnership with Conshohocken Brewery, or enjoy $6 Bulleit mixed drinks and $7 sangria.

Philly OGs hold memories at Silk City near and dear. First opened in the late ’50s, it expanded into modern takes on classic American diner food, plus a nightclub and bar, under Mark Bee in 2006. Today, it remains an eclectic Northern Liberties institution that serves hot food and cold drinks with a side of music and showbiz.

Here, chefs punch up diner standards with unexpected flavors and presentation. Favorites include mac ‘n’ cheese with housemade cheese sauce and garlic bread crumbs, short rib grilled cheese with hand-cut fries, jumbo spice-rubbed Buffalo wings (available as seitan wings, too), chicken and waffles with chile-honey and lemon butter, braised chicken and poblano pepper empanadas with black beans and avocado crema, and the Silk burger reminiscent of backyard barbecues but with a special prime meat blend and Thousand Island sauce. The choice is yours: Brunch, dinner, happy hour ($5 beers, $6 wines, and other specials Monday through Friday 4 p.m. to 6 p.m.), nightly music, dancing, and late-night bites are available in the lounge or outside in the garden.

The Good King Tavern is the best of both worlds: a “come as you are” neighborhood joint and award-winning destination restaurant. It’s no wonder loyal regulars of the French bistro return for home-away-from-home casual vibes and dynamic offerings inspired by owner Chloe Grigri’s pastimes in the South of France.

July is the best time to visit — when Kater Street turns into a Bastille Day block party. Check out new dishes like bistro-cut steak frites with persillade parsley sauce or housemade fromage blanc frisée salad with local strawberries and pickled shallot, and keep an eye out for events like Jardins de Provence dinner parties. The tried-and-true Marseille Afternoon housemade spritz with Ricard pastis and pistachio orgeat is perfect for alfresco drinking. After dinner, cozy up at Le Caveau, the upstairs wine bar nominated for Beards in both the wine program and outstanding bar categories.

The nationally-recognized crew at a.kitchen+bar is helmed by Ellen Yin, this year’s James Beard Award winner for Outstanding Restaurateur alongside Frank Kinyon, who got a nomination for Outstanding Wine Program at the 2022 Beards, and executive chef Eli Collins, Philly Mag’s best chef of 2022.

Dining at this iconic corner of Rittenhouse dazzles with a sleek open kitchen and an extensive but approachable bar program. Stay light and fresh eating the chickpea panisse — crispy on the outside, creamy on the inside with grilled red romaine lettuce, strawberry chermoula (a sauce made with strawberries, chile peppers, and warming spices), and sumac onions. Other heartier dishes to try are the chicken liver toast with smoked dates, pine nuts, whole grain mustard on thick country bread, and the double patty cheeseburger with pickled relish. Pair your meal with a biodynamic bottle of Le Verger Muscadet from Domaine Luneau-Papin. And head over to a.bar down the hall for a Cost of Living cocktail: a light, crisp, and clean twist on a Manhattan.

Post Haste is pushing sustainability efforts beyond their East Kensington footprint with an ambitious farm-to-table food and beverage program. Partners Gabe Guerrero (formerly at The Dandelion and El Vez) and Fred Beebe (formerly at Momofuku and Sunday in Brooklyn) are creating a cocktail bar featuring spirits, beers, wines, citrus, herbs, produce, and mixers from purveyors east of the Mississippi.

The food similarly emphasizes local sourcing in seasonal, modern American small plates with European influences. Try the Jersey scallop crudo with beautiful, thinly sliced strawberries, Philly beignets with roast pork, garlic-roasted broccoli, and cheese fondue, confited vegan radish rillettes with garlic chips and toast, Post Ham sandwich with housemade ham jus, coleslaw, pickled cabbage, and Jasper Hill Whitney cheese, or Stone Arch Farms pork tenderloin with collard greens, onions, and apple glaze. Not to be missed is the All The Cosmos cocktail made from homemade sour cranberry jam and citrusy lemongrass from their own garden.

Venezuelan street food spot Puyero on Fourth and South Streets has been winning over everyone in Queen Village since 2017 with their signature arepas (corn flour patties), patacones (large fried plantain sandwiches), tequeños (fried cheese sticks), and empanadas (fillings change weekly). This month, they’re bringing their sweet and savory flavors to South Philly’s Bok building all month long, too.

Look for gluten-free, vegetarian, and meaty options stuffed with your choice of proteins, plantains, avocado, and white cheese. The la reina pepiada arepa with chicken avocado salad, mayo, onions, cilantro, and Gouda cheese is a good starting point (pro tip: add fried sweet plantains). Or go for Venezuela’s national arepa dish — el pabellon — made with beans, shredded beef, plantains, and cheese. There are also sides, bowls, and desserts to share. Sip on a papelón con limón while you decide.

Walk-ins only.

Turkish chef Tayfun Abuska knows he has big shoes to fill at beloved Middle Eastern BYOB Kanella. Thankfully, his kitchen team has struck a balance of keeping time-honored dishes from the previous owner’s menu (mostly Greek and Cyprus recipes like falafel and spanakopita) with Turkish cooking techniques and ingredients (think: more cumin and za’atar spices and native fruits). Even better: it’s still the best deal in town at $39 per person for two mezze, a main, and dessert.

Must-haves include watermelon feta salad with chile oil, muhammara red pepper spread and hot-off-the-grill pita, seared halloumi with honey-soaked apricots, dates, and walnuts, hummus, and kebab platters (go for smoky ground lamb or garlic toum-smothered chicken) with rice pilav and sumac onions. The semolina halva cake with almonds and pine nuts is a traditional Turkish dessert served during Holy Nights in Islam and shared with family, while the baklava is pastry perfection with each honey-soaked, crisp phyllo layer. Bring a bottle of Paşaeli Turkish wine from Jet Wine Bar on your way in.

First opened in 2005, Philadelphia Distilling was the first distillery to open in Pennsylvania since Prohibition. In 2017, the Fishtown production facility and tasting room debuted, adding to the area’s rich industrial history and thriving restaurant and bar scene.

Known for American Dry Gin and a cocktail lab program, stick around for plenty of gin-soaked cocktails, such as a Bluecoat Barrel-Finished Gin old fashioned with unique seasonal twists. Gin fans come for cocktail classes and distillery tours, while real ones know the dry-rubbed wings seasoned with coriander honey and cilantro (plus white Alabama sauce on the side), are some of the best in town. This summer, stop by the distillery’s barbecue series for backyard classics like burgers and dogs, summer cocktails, and outdoor patio games. There’s no better spot to be on a weekend afternoon.