Attico Rooftop
Restaurant · Washington Square West
219 S Broad St, Philadelphia, PA 19107
Highlights
Trendy rooftop lounge with creative cocktails, small plates, city views
Trendy rooftop lounge with creative cocktails, small plates, city views
"Located on top of the Cambria Hotel at Broad and Locust, the indoor/outdoor Attico nails the garden aesthetic with its hanging greenery and twinkling lights. It’s open for lunch and dinner Wednesday through Sunday. A weekday happy hour from 4 to 6 p.m. includes $8 cacio e pepe arancini with black truffle cream and $7 glasses of wine. Reservations are recommended." - Ernest Owens
"At Attico, the cocktails are light and flavor-focused. The “Rose Spritz” is simply refreshing — a great blend of Aperol, rose, and soda." - Ernest Owens
"Our city hall is objectively the nicest looking city hall in the country (fight us, San Francisco), and there’s no better place to stare at it with a drink in your hand than Attico. The rooftop is right on Broad Street, about a block south of William Penn’s personal rooftop, and it’s basically a greenhouse surrounded by a big wraparound patio that looks like it should be on Miami Beach. Unfortunately, it’s much further away from the ocean than Miami is, but if you bring your own noise machine you can probably just play seagull sounds and pretend you’re 50 miles east on the shore." - candis mclean, alison kessler
"Located on top of the Cambria Hotel at Broad and Locust, the indoor/outdoor Attico nails the garden aesthetic with its hanging greenery and twinkling lights. It’s open for lunch and dinner Wednesday through Sunday. A weekday happy hour from 4 to 6 p.m. includes $8 cacio e pepe arancini with black truffle cream and $7 brut rosé. Reservations are recommended." - Ernest Owens, Eater Staff
"One of the few rooftop restaurants and bars centrally located on Broad Street, Attico brings day party vibes to its brunch service. Its menu of brunch cocktails don amusing titles like ciao bella, made with reposado tequila, blood orange, lime, ancho reyes, and chocolate bitters, and the peach please, which combines peach and sparkling brut." - George Banks-Weston
