A bevy of Italian spots join the restaurant ranks, as burger joints continue to open across town.
Dizengoff, the newest venture from Zahav’s James Beard award-winning chef Michael Solomonov, services Center City with all things hummus.
Another New York City staple has made its way to Philadelphia. The eco-friendly burger franchise opened in the heart of Center City and prides itself on using organic products and offering exotic meats such as wild boar, elk, and bison. End your meal with a dessert sandwich of candied bacon ice cream and caramel dipping sauce. 1109 Walnut St., 215-627-2273
Le Virtù alums Francis Cratil Cretarola, Catherine Lee, and Joe Cicala are unveiling a new venture in the former home of Karina’s along East Passyunk Avenue. The trio’s second restaurant serves dishes inspired by Southern Italy and features Neapolitan pizzas baked in the wood-burning oven at the space’s center. 1520 E. Passyunk Ave., 267-318-7341
New to King of Prussia Mall comes an inventive Mexico City–style restaurant known for its guacamole, ceviche, jalapeño-beurre blanc sauce, and signature margarita, the Casa Rita, in flavors of pomegranate, strawberry, mango, or tamarind. King of Prussia Mall, 610-992-5701
Abe Fisher was the first new venture on our radar from chefs Steven Cook and Michael Solomonov, and now its sister site—located right next door—has opened. The Israeli “hummusiya,” which offers a rotating selection of hummus variations served alongside fresh pita, salads, condiments, and pickles, got its unique name from a major street in Tel Aviv. 1625 Sansom St., 215-867-0088
With expertise gained at Le Bec-Fin, Randall Hoppmann brings simple American cuisine to the Graduate Hospital area. With a kitchen led by husband-and-wife duo Christopher and Caitlin Rorer, guests should expect a laid-back atmosphere—complete with board games—and homey, affordable dishes. 1708 Lombard St.
Chef Olivier Desaintmartin’s rotisserie concept is a new riff on French cuisine for Philadelphia. The menu relies on two authentic, imported French rotisserie machines that prepare meats for full meals—a dinner-allday option of whole or half chicken with two sides—or sandwiches, with your choice of chicken, chicken salad, pork, or beef with add-ons like peppers, caramelized onions, and Gruyère cheese. 248 S. 11th St., 215-923-3009
The owners of aptly named pizza restaurant Slice are opening P’unk Burger, a BYO burger joint on East Passyunk. Marlo and Jason Dilks will dish out natural and organic burgers, shakes, and fries, as well as organic fountain sodas and vegan and gluten-free options. 1823 E. Passyunk Ave., 215-468-7865
Chef Jeremy Nolen’s new American-style eatery in Queen Village is named for his mother’s maiden name. The space will represent an old farmhouse and feature 20 draft beers, cocktails, and small-batch bourbons. House-cured charcuterie and cheeses will be menu staples, and Nolen’s wife, pastry chef Jessica Nolen, will be in charge of desserts. 700 S. Fifth St.
Rich Landau and Kate Jacoby, owners of Vedge, are behind this newly opened vegan bar, tucked inside a row house. In addition to street food, the menu will feature vegan wines, beers, liquors, and vegetable-themed cocktails. 126 S. 19th St., 215-278-7943