The prix-fixe menu is in constant rotation depending on the available ingredients and Magic 8-Ball of Executive Chef Darryl Harmon. Though the menu is always subject to change, current first-course options include soup du jour or a Water Works salad followed by a sorbet selection. Entrees include pan-seared airline chicken breast, grilled salmon, or risotto du jour. For the most important course, dessert, you'll just have to be surprised with the chef's duo, just like when you were surprised to wake up with your hair on backwards. As a lifelong culinary enthusiast, Darryl draws upon years of experience in preparing and eating to plate his creative take on American fare.
For three generations, the Kelly Family has warmed patrons' midsections with an expanse of shrimp, fish, steak, and sandwiches. Inside the newly renovated eatery, the lunch and dinner menus proffer satiating scents of beer-battered coconut shrimp ($14.75) and seafood pescatore, a gathering of shrimp, scallops, clams, and mussels in red sauce or garlic and olive oil ($17.75). For stomachs that prefer land-born comestibles, Kelly's servers drop off plates of fried chicken ($11.75) and sirloin steak ($16.50). Sandwiches such as the tuna salad melt ($7.75) and lunch platters weighed down by Kelly's crab cakes ($13.75) fuel diners during the middle of the day so that they can bounce back to work as energized as an aerobics instructor with fresh batteries.
BJ's New World Seafood transforms treasures from the ocean into platters of succulent fresh, steamed and fried seafood. Chefs fry fare such as tilapia ($4.99), flounder ($5.99), or crab cakes ($5) until they achieve a crispy golden brown ideal for hiding "I Heart Anemones" tattoos the aquatic inhabitants got as adolescents. Savory swimmers can reel in fresh fair such as alaskan salmon and red snapper, or mix and mingle on steamed combo platters, where a snow crab leg and 12 large shrimp share plate space with sides of broccoli, potatoes, and corn ($15.99). For lighter appetites, BJ's also steams oceanic offerings such as dungeness crab legs ($25) or mussels, which are sheathed in rich swaths of butter, garlic, and crushed velvet ($7.99/lb.).
Since it was launched in 1904, the Moshulu has led a colorful life: sailing the seas of Europe, South America, and Africa, circumnavigating Cape Horn 54 times, and ferrying around all sorts of goods, from lumber and grain to copper ore and nitrate. But by 1975, the Moshulu, tired from the stress of constantly evading sea monsters, was ready to retire. Today, it’s docked at Penn’s Landing, the largest four-masted sailing ship afloat and a restaurant serving the culinary creations of executive chef Anthony Bonett. Bonett matches the extravagance of the luxury liner’s interior with an equally upscale menu of modern American cuisine paired with an extensive wine list.
With 360-degree views of the Philadelphia waterfront and skyline in the background, his staff decorates crisp white tablecloths with plates of North Atlantic jumbo flounder, 9-ounce cuts of filet mignon, and highly praised Hawaiian ahi tuna tartare. Private parties can be held in a tented space, heated and floored with weathered hardwood, or aboard multi-level decks left open to fresh sea breezes and the quiet whispers of passing mermaids.
Benny the Bum's 19-year-old local establishment offers an extensive menu of fresh seafood dishes that range from raw-bar specialties to pastas. Chefs arrange massive platters of steamed crabs, shrimp, and clams along with garlic sauce and potatoes, and pots of housemade chowder and creamy crab soups bubble on the stove. Servers tote plates and glasses of colorful cocktails into spacious dining rooms, where glittery silver pillars, nautical knickknacks, and flat-screen televisions catch the eyes of patrons seated at booths and tabletops. A lively, well-established local joint, Benny's was lauded by actor and Philadelphia native Bradley Cooper as his favorite restaurant in the city.
For 35 years, DiNardo’s has been a Philadelphia favorite for fresh crab, serving it either ‘hot and dirty’ Baltimore-style or with sautéed garlic. Winner of OpenTable's diner’s choice for best seafood, the brick building which houses DiNardo’s Famous Crabs has been alive since 1776. Today its exterior displays a rainbow of painted crustaceans outside, while nautical trinkets fill the inside of the restaurant. There, trays of secretly spiced hard-shell crabs arrive to tables alongside plates of tender crab cakes, steamed littleneck clams, and broiled seafood platters decorated with sea scallops and retired extras from The Little Mermaid.