How R&D Cocktail Bar’s Resa Mueller Spends Her Sundays in Fishtown

Fishtown Tavern is my favorite kind of dive. Everyone who works there is a gem, and it’s just an easy spot to drink. It’s the baseline definition of a bar: a gathering place where everyone can feel comfortable and welcome. I’ve had those experiences of walking into some dives and feeling out of place for various reasons, but I’ve never felt that way here, and I’m really grateful to the team for keeping it a safe space to unwind. Everyone who works there is awesome. The team at Fishtown Tavern — bartenders Jimmy Davenport, Candice Cassidy, Connor Meyers, Liz Shemesh, Mary Kate Breslin, and Sierra Velazquez — all fit my definition of a great bartender. They handle volume easily and are at the perfect “spicy” level when the occasion calls for it.

I’ve been going here for at least five years, if not longer. I can slide in for a quick one and chat with whomever’s working or someone from the neighborhood I’ll inevitably run into, or sit quietly in a corner, doomscroll, and turn my brain off if needed. While weekends tend to see larger crowds from outside the city, Fishtown Tavern is still super chill and a great place for an after-shift unwind on quieter nights.

My go-to shot-and-beer combo is a Twisted Tea, a Surfside, or a Tecate beer. The shot rotates through Teremana Blanco tequila, Rumple Minze, or Rock and Rye. It all depends on my mood.

Walk-ins only.

I’m a big bar girlie at Kalaya. I like sliding in, ordering a few different things to eat, having some drinks, and staring at the beautiful back bar. Kalaya has a beautiful tropical feel that’s warm and inviting. Even though the restaurant has this big buzz, it’s still chill.

Lunch at Kalaya is awesome because it’s much easier to get a seat. The khao soi nua is my go-to dish: a Thai noodle soup with just the right amount of spice. It’s killer when it’s super cold out, or you need help from a hangover. It’s brought me back to life more than a couple of times.

Coming with a group of adventurous friends who aren’t afraid of a bit of heat during lunch is a great move because you can try a bunch of different things; it’s all served family style. The food sticks to your ribs without making you feel sleepy. It’s a great way to recover after a long week of work.

I’ve known [bar and tasting room manager] Jesse Dureka for five years. I like going on Sundays when it’s more chill. Philadelphia Distilling being a distillery is both a blessing and a curse. It can be restrictive because they have limited access to spirits that other bars might reach for. Still, their distillers are awesome and are always down to experiment; they have resources and equipment that nobody else has. We swap techniques and recipes and bounce ideas off each other frequently. They’re such a great resource for the city and the larger bartending community. It’s super important to have those who encourage growth, learning, and development — and they’re right in my backyard!

I’ve tasted test recipes from Philadelphia Distilling, like gin made with tropical spices to baby Chartreuse; it tasted fresh and bright, perhaps younger. I love drinking a classic Bluecoat gimlet here. The team is always working and refining spirits to get the best product. We rely heavily on their red aperitif at R&D because it has a beautiful balance of bitterness and sweetness that shines brightly compared to the usual suspects, like Campari and Aperol. Their approach to cocktails is boundary-pushing and experimental, making for truly unique and exciting drink menus. I’ve never had a drink I didn’t like!

Call (215) 671-0346 for reservations.

I was a bartender at Pizzeria Beddia for about a year. Getting to work at a permanent pizza party was so fun, and the wine list was always full of interesting varietals and producers. Plus, the team was stacked with really great people, and we all enjoyed working together.

Pizzeria Beddia is our special treat for staff meals at R&D because who doesn’t love a great slice of pizza? It’s also one of those things that we can stash in the back and inhale cold when there’s a lull in service. My pizza order is always the number one, as is (tomato sauce, whole milk mozzarella, Old Gold gouda) or with pepperoni. The pizza has a crisp crust that’s not too thin and has thoughtful toppings. For me, this is the baseline of what makes a good pizza.

One of the coolest things about Pizzeria Beddia is the amazing value on their wine list. Remember, one bottle gets you five glasses, so go ahead and splurge! Some of the wine producers I learned about at Beddia are Elena Pantaleoni of La Stoppa and Valentina Passalacqua — two women who were new to me and whose wines I really grew to love. I also got to try more from Eduardo Torres Acosta and his Mount Etna wines, La Clarine Farm in California, Maloof Wines, and Day Wines from Oregon.

Literally everything at Liberty Kitchen is phenomenal, but their meatball hoagie on a garlic bread roll might be one of the most perfect things. The Della Casa with hot capicola, roasted eggplant, fresh mozzarella, balsamic sundried pepper spread, and Calabrian chile oil is one of my favorite sandwiches for warmer months or when I want to eat a little lighter.

We often do group orders for staff because there’s something for everyone, and the sandwiches are big enough that you can share. They’ve been a neighborhood sandwich shop staple in Fishtown for years, and with their move just a block up on Front Street to a larger space, they’ve expanded their menu significantly. You can’t beat the quality and thoughtfulness here.

Walk-ins only.

I love a dark, cozy bar, especially on Sundays. Next of Kin is great because you lose track of time, and even if there are only a few others at the bar, it doesn’t feel like you’re drinking in an empty space. They also have cute little moments like the disco ball in the bathroom, and their new vending machine is truly brilliant.

I know and like to visit several bartenders there: Josiah Ridgeway (whose brother used to work with us at R&D), Kyle Marrow, John Grubb, and Juan Guzman (formerly of Wm. Mulherin’s Sons). My favorite thing about this bar is its intimate size, which allows the personalities of its staff to take center stage. They’re all super welcoming and here for a good time.

Next of Kin makes house blends for all their well spirits, which is also something that we do at R&D for two of our house rum blends as well as our whiskey blend for our Old Fashioned. I like to drink classic, easy drinks here, like a Swizzle or a Daiquiri; they have the classic cocktail build and balance down. They make exactly what you’d expect of a classic cocktail in the best way possible.

Walk-ins only.