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 at Temple University over 20 years ago. It’s long been a contender on the national stage, but in the last several years, it’s come into its own as a solid destination by being itself above all else. It no longer pursues 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 most importantly, providing spaces where folks in the industry can have each other’s backs.
A slew of James Beard Awards and nominations, national magazine articles, recognition across the board, Philly has arrived. But now what? Where does it go from here?
What has always stood out to me about the Philadelphia food community is how much it centers mutual support. A decade ago, it reminded me of Brooklyn in the mid-2000s, when industry folks gathered on days off, hosted markets together, and generally showed up for each other.
Just last weekend, Michael Ferreri of Irwin’s gathered chefs from all over town to celebrate his late uncle and raise funds for diabetes support and education. On any given week, you’ll find industry friends bending elbows at the bar at Friday Saturday Sunday, or gathering to support Hispanic bar professionals at one of Alisha Miranda’s regular drinks nights.
I asked chefs and restaurant owners around the city who and what inspires them around the city and, after finally getting much deserved recognition, where they go from here.
— Clay Williams
“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.”
