Philly's Top Restaurants

Philadelphia Magazine recently announced its top 50 picks for Philadelphia's best restaurants. Two of my favorite restaurants made the list. Check them out:

Barclay Prime, #16
Philly Mag says: "The sedate Barclay comes alive with Stephen Starr’s sexy update of steakhouse stereotypes. The dining room whispers 'library,' with its high ceilings and shelved walls lined with books, but the mod furniture and dance music belie the serene appearance, creating a mellow but hip dining atmosphere. There are Starr-style gimmicks—the much-hyped $100 cheesesteak; the presentation of an array of steak knives for the diner’s choosing—but the steaks are serious. The kitchen has sourced some of the best meats available for Barclay Prime. Featured on the menu is the luscious Gachot and Gachot rib eye (from the butchers who supply Peter Luger in New York), which can be paired with sauces like the fragrant rosemary balsamic, but doesn’t require any flavor boost. Start with the snappy shrimp cocktail or the classic oysters Rockefeller, and don’t pass up sides of huge asparagus, and caramelized shallots with tender roasted potatoes."

Morimoto, #10
Philly Mag says:"We admit: We’d nearly forgotten about Morimoto. The Iron Chef (whom the restaurant still, unfortunately, promotes by that name) has moved on, and so has Stephen Starr. But we were thrilled to discover that the kitchen has admirably transcended those brushes with celebrity. Oh, this is still Masaharu Morimoto’s cooking — and this is still a Starr restaurant, so much of the menu is unchanged from opening day — but the well-thought-out and often surprising flavor combinations that made the Japanese restaurant a destination are as strong as ever, as is the attention to every detail on the plate. We’re still happily ordering slow-cooked pork belly, fresh tofu, and sweet, dramatic yellowtail buri bop in the energetic dining room, where sashimi comes seasoned with house-fermented soy, real wasabi is grated tableside, and the stylish waiters are well-versed in these essential minutiae. And the desserts are better than ever, blending Japanese and French flavors — miso in an apple-topped shortcake? Yes, and so much the better for it — without a hint of Iron Chef gimmickry. "