Michelin-Star Restaurants in Philadelphia

Chad and Hanna Williams’ intimate townhouse tasting room sets the bar for service and cooking in Philly. Named Outstanding Restaurant by the James Beard Foundation, it’s the spot critics cite when predicting the city’s first wave of stars.

Michael Solomonov’s modern Israeli landmark reshaped the city’s dining culture, from laffa and salatim to coal‑kissed skewers. It earned a national James Beard top honor, and remains a frequent must‑visit in major lists and local roundups.

Jesse Ito’s two‑room temple—lively izakaya in front, eight‑seat omakase in back—anchors Philly’s serious sushi scene. Repeatedly recognized by James Beard committees and praised by The Philadelphia Inquirer, it’s a prime star contender.

Marc Vetri’s townhouse dining room remains a rite of passage: handmade pastas, wood‑fire, and a tasting menu polished over decades. Local critics reaffirm its relevance, celebrating its craftsmanship and enduring influence on the city.

Chutatip “Nok” Suntaranon’s Southern Thai showstopper electrifies Fishtown with curries, dumplings, and seafood hot pots. Celebrated by The New York Times and local critics, and led by a James Beard award‑winning chef, it embodies Philly’s global spirit.

Greg Vernick’s flagship is where chefs eat on their night off: precise, produce‑first cooking, a savvy wine list, and hospitality that hums. Regularly cited by respected guides, it’s a Philadelphia standard‑bearer with enduring pull.

Amanda Shulman and Alex Kemp channel French‑Canadian energy into joyous, technique‑driven cooking. Named Best New Restaurant by a leading local critic and spotlighted nationally, it’s exactly the kind of personal restaurant Michelin often rewards.

A dinner‑party‑style tasting menu that feels personal yet polished, driven by chef Amanda Shulman’s voice. Featured by Condé Nast Traveler and praised by local critics, it captures Philly’s community‑minded fine dining.

Randy Rucker crafts seasonal, Mid‑Atlantic menus with finesse, earning James Beard recognition and steady critical attention. The chef’s counter adds theater to a dinner that celebrates regional ingredients without pretense.

Christopher Kearse’s Old City spot channels contemporary French technique—escargot, duck, and smartly composed plates—backed by a serious wine program. Frequently included on Eater’s best‑restaurant maps, it’s a chef‑driven anchor with neighborhood soul.