Abe Fisher

Philadelphia


Chef Yehuda Sichel's menu riffs on the foods of the Jewish diaspora, offering quirky, punchy takes on staples such as cholent (a beef stew) served as a potpie, and veal schnitzel in tacos. It's all small plates, shareable and with free-flowing sparkling water.

Next door, under the same ownership, is equally hot snack bar Dizengoff, for hummus straight out of Tel Aviv.


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