Laurel Restaurant

"Critically acclaimed restauranter Nicholas Elmi partnered with general manager Jane Fryer and chef Kevin McWilliams to transform his once French tasting menu-only extravaganza to a more creative, free-flowing a la carte experience. Here, pork au poivre pairs with quince; monkfish joins turnips and sorrel; and corn mousse is dressed blackberries for dessert. Fancy and flavorful is an understatement." - Eater Staff, Ernest Owens

"Unfortunately, you lost the piece of paper where you wrote down “MAKE ZAHAV RESERVATIONS AT MIDNIGHT,” and now you don’t have anywhere to take your dad for his birthday. Laurel in East Passyunk is a good alternative for a tasting menu experience. It’s formal but not stuffy, and the French-ish food is consistently delightful—like oysters topped with pickled serrano and gelée, boquerones on sweet brioche, and scallops in a creamy broth you'll want to bottle. You can always order a la carte if you like control (the servers don't need to know this—save it for therapy)" - candis mclean

"What makes this French place on East Passyunk the highest-rated restaurant in Philly? Well, it’s a chameleon. The mirror-lined space is polished enough for a special night, but it’ll also make your rich uncle feel cool for wearing expensive jeans and Ferragamo sneakers on a Thursday. Dishes are original and surprising, like mussels hiding under shiso leaves, and monkfish in a jet-black lobster veloute that we want to dip grilled cheese into. Go for the six-course, $98 carte blanche tasting. It'll let you give up decision-making for the first time all week." - candis mclean

"What makes this modern French spot in East Passyunk one of the best restaurants in Philly? Well, it’s like a chameleon. The mirror-lined space works for a big-deal date, but it’s still casual enough to sit at the bar by yourself and blend in. The real reason Laurel is at the top of the list, though, is that we’re always blown away by the originality of the dishes, which are now offered a la carte instead of strictly via tasting menu. Try the mussels hiding under shiso leaves and scallops in an oyster cream that you’ll want to bottle and take home. It'll feel Iike eating the ingredients again for the first time. " - candis mclean, alison kessler

"Sure, this East Passyunk restaurant feels upscale enough for a destination date and the kitchen uses cream sauces so religiously that we assume the cooks owe the French money, but you won't be bored to tears by the food. The Laurel Effect, a phrase we're coining, does just the opposite. The dishes are inventive and playful, always building out a savory-acid-crunch balance—like buttery crab with persimmons and pumpkin, or squash with pops of fingerlime beads and just a little licorice dust. You can order a la carte or go for the $98 tasting menu, in case you used all of your decision-making powers while choosing your outfit (corduroy was a good move, well done)." - candis mclean, alison kessler