Here is a delicious panoply of must-try crudo, cocktails and crullers in April.
Friday Saturday Sunday’s slow-poached egg yolks are garnished with caviar.
Crullers don’t often look—or taste—as heavenly as the crushed-pistachio-and-rose-petal-jeweled halos stacked on the pastry bar at Fishtown’s photogenic Lebanese cafe. 1528 Frankford Ave., 215.302.1900, surayaphilly.com
The grapefruit-sage espresso tonic at this cafe and garage roaster in Pennsport brings together housemade citrus-herb syrup, Fever Tree tonic water and house-roasted Moyamensing espresso into a fizzy, bittersweet refresher. 1313 S. Third St., hermanscoffee.com
Slow-poached egg yolks get the luxury treatment from chef Chad Williams, who garnishes the gold globes with chicken jus-glazed black trumpet mushrooms, smoked scallop-lobster sabayon and caviar. 261 S. 21st St., 215.546.4232, fridaysaturdaysunday.com
Purist poke at Aimee Olexy and Stephen Starr’s new Rittenhouse restaurant features lush cubes of Skuna Bay salmon interspersed with avocado and violet and magenta radish slivers, all freckled with black Hawaiian sea salt. 130 S. 18th St., 215.433.1555, theloverestaurant.com
Bangarang Family Meal is a fun new set menu at the East Passyunk dim sum restaurant that includes a throwback pupu platter and “make your own sandwich” style braised chicken with steamed buns and kimchee aioli. 1648 E. Passyunk Ave., 215.279.7702, bingbingdimsum.com
The D’Amo cocktail at South Philly’s members-only social club updates the espresso martini of the ’90s with brown butter-washed amaro, tightly pulled espresso and a floater of clotted cream. 1408 S. 12th St., palizzisocial.com
Steak au poivre is the filet mignon for people who hate filet mignon—bone-in, ribe-eye-level flavorful and glossed with chef Steve Forte’s elegant peppercorn sauce. 52 S. Second St., 267.606.6313, royalboucherie.com
Photography by: PHOTO COURTESY OF BONDFIRE MEDIA CO.