3 Philly Restaurants Earn City's First-Ever Michelin Stars

PHILADELPHIA — Over the past 15 years, Philadelphia's food scene has carved a spot in the national, and international, spotlight. And now, Philadelphia's eclectic and booming restaurant industry has some pretty hefty laurels around its neck.

Tuesday night, the storied Michelin Guide announced three Philadelphia restaurants have earned the prestigious and coveted Michelin stars at a ceremony in the city.

Her Place Supper Club, Friday Saturday Sunday, and Provenance were call awarded Michelin Stars at Tuesday's ceremony. These three restaurants are the first in Philadelphia to ever earn the distinction.

Several other restaurants were named to the guide's Bib Gourmand list, which highlights the best value for money restaurants offering a three-course meal at a reasonable price.

These Philadelphia restaurants were included in the Bib Gourmand list:

• Dizengoff
• El Chingon
• Fiorella
• 4th Street Deli
• Angelo's
• Dalessandro's
• Del Rossi's
• Pizzeria Beddia
• Royal Sushi & Izakaya
• Sally

The price limit for Bib Gourmand consideration varies from country to country, depending on the cost of living, but the inspectors are searching for the same high quality, wherever they happen to be in the world.

And these Philadelphia restaurants were named Michelin Recommended Restaurants:

• Ambra
• Hiroki
• Illata
• Laurel
• Forsythia
• High Street
• Kalaya
• Honeysuckle
• Laser Wolf
• Little Water
• Mish Mish
• River Twice
• Southwark
• Vernick Food & Drink
• My Loup
• Pietramala
• Suraya
• Zahav
• Roxanne
• Vedge
• Vetri Cucina

Philadelphia's Pietramala was awarded the Michelin Green Star award, which highlights restaurants at the forefront of the industry when it comes to their sustainable practices

The guide’s selection process is determined by anonymous inspectors and remains completely independent.

Michelin’s historical methodology is based on five universal criteria, to ensure each destination’s selection equity:

1. Quality products
2. The harmony of flavors
3. The mastery of cooking techniques
4. The voice and personality of the chef as reflected in the cuisine
5. Consistency between each visit and throughout the menu (each restaurant is inspected several times a year).

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