The Wayward

"Center City’s chic hotel hideaway features a secret patio decked out in string lights. The all-day American menu starts with elegant omelets, followed by grilled focaccia, crispy artichoke, flatbreads, and chicken paillard. The sleek bar is stocked with one of the most extensive gin selections in the city." - Ernest Owens, Eater Staff

"With tasty seafood, inventive seasonal cocktails, and the most confectionary deserts (such as their memorable basque cheesecake) — this lively restaurant located at the Canopy by Hilton is a vibey, modern hotspot. Come here for their fresh gulf shrimp, stay to try their extensive collection of gin at the bar." - Ernest Owens

"Dining in sophistication is a marked characteristic of this American brasserie in Center City. Its all-day brunch menu is available every day and features French 75s (available as a single serving or in carafes), as well as two types of bloody marys: the wayward bloody mary made with vodka, and the red snapper made with gin (both with the option to add Gulf shrimp as a garnish)." - George Banks-Weston

"After a day of shopping at the Philadelphia Fashion District, you should hit up this Center City American brasserie. We love to pass around carafes of their French 75 while diving into raw bar options like oysters, jumbo shrimp, and tuna carpaccio. On a nice day, you can sit on their large brick outdoor patio and go for the saffron moules and pair it with a refreshing gin cocktail from their long list." - Candis Mclean, Alison Kessler

"Sometimes brunch is really just an excuse to start drinking before noon. And when that’s the case, we like going to The Wayward for their massive gin list and a few French 75s. This Center City French brasserie and raw bar opts to serve this signature cocktail by the glass or in a long carafe, and regardless of which format you go with, the Sweet Dee is one of our favorites. The perfect blend of gin, mint, champagne, and grapefruit is a refreshing mix that goes great with their $3 oysters from 10am-2pm." - Candis R. McLean