"The current Fishtown iteration of Philadelphia Distilling is a far cry from its original outpost in an industrial park in northeast Philadelphia. After 12 years in a space solely licensed for production, the owners finally received approval to transform a 1950s metal foundry into a multi-use venue, which now includes a bar/lounge, production and bottling facilities, and top-floor event space. No matter where you land, the focus is nearly always on the gin itself, of which the distillery produces two Bluecoat varieties—barrel finished and American dry—and the cocktail program works hard to offer seasonally driven takes on the two. You’ll also see appearances from the 1681 vodka, Old Bay-infused vodka, called The Bay, and Vieux Carré absinthe. Each is carefully crafted to showcase the spirit, rounded out with all house-made bitters, macerations, and more. The menu focuses on small, seasonal plates that are perfectly portioned for sharing. The crispy Brussels sprouts, soaked in balsamic vinegar and topped with bacon bits, are the best we’ve had in Philly. Also notable: spent grain sliders, steak-frites, and pierogis with crispy onion rings. Finally, it's around the corner from Punch Line Philly, a comedy club, and The Fillmore, a popular live music venue, making it an ideal stop for pre- or post-show cocktails." - Katie James Watkinson
