Resy Presents
In this series of portraits and interviews, photographer Clay Williams gets to the heart of the ever-changing Philadelphia restaurant scene by capturing the stories of the people behind it.
All Photos and Interviews by Clay Williams
I’ve been eating my way around the city since my sister enrolled in Temple University more than 20 years ago. I’ve watched the dining scene grow through the years, develop its own unique voice and it make its way to the national stage. After so many years as a contender, these days, Philly is a solid destination for being itself above all else. It stopped pursuing French-style fine dining as its north star, instead telling more personal and unapologetic stories, embracing the many ethnicities and backgrounds that call the city home, and in the process creating community spaces where folks in the community have each other’s backs.
The accolades and attention, including a slew of James Beard Awards and nominations, the arrival of Michelin, national magazine features, and the impending arrival of more than 100 new restaurants opening this year leaves me wondering: Where does Philly go from here? And how will all this success change the dining scene? How does Philly stay Philly?
Over the last few years, I’ve spoken to people throughout the Philadelphia food community about what it means for the city to have “arrived,” what makes the restaurant scene in Philly so special, and how the community comes together to support one another.
Their answers, in true Philly fashion, remind us that recognition or not, Philly has always been great, and that the best way to succeed here is to be authentic, scrappy, and true to your community.
— Clay Williams
“Competition is healthy and keeps things interesting. I know for me it lights a fire to keep pushing, to be better.”
“The more equitable we make this industry, the higher our ceiling will be.”
“I think that diversity as a whole is something that needs to keep happening for this scene to grow, to prove that everything could work in the right scenario.”
“Smoke and mirrors won’t fly here. The city will embrace those who encompass its spirit of grit and creativity.”
“The best way to preserve a place is to allow the people who created it and continue to evolve it, continue their job and give them the resources to make it more in the way that they would like to see it be more.”
“I think that the food scene, like Philly’s personality, shines through everything we do.”
“Even if you wanted to be mediocre, there’s always a Philadelphian to tell you to step it up. Authenticity is so important in this city.”
“I believe in the magic of just enjoying dining out.”
“Opening a restaurant is hard, but keeping it going year after year is harder.”
“I hope there’s always a barstool for our neighbors and an extra spot for somebody’s first time to Philly.”
“Dining out [in Philly] feels fresh and fun.”
“I would love to see more chefs get the opportunity to make their dreams a reality.”
“You always want to be inside a restaurant that means something to the people running it — and if you’re eating in a Philly restaurant, there’s a great chance it does.”
“I think Philly should and will lead the way in leading the world in equitable restaurant culture.”
“The hospitality industry in Philly is so tight and the smaller size of the city lends so well to collaboration and community than competition.”
