The best cooking in Philadelphia can be found at this intimate Center City town house that once was the home of Le Bec Fin. While Marc Vetri’s food is technically classified as rustic Italian, Vetri, along with executive chef Jeff Benjamin, impose contemporary sensibilities on the cuisine. It’s a nine-course affair that is filled with dishes like a gallette of squid and artichoke, pastrami foie gras with fruit mustards and brioche, fazzoletti with duck ragu and black olive and slow-roasted baby goat with soft polenta. Local diners love the place calling it, “the only restaurant in Philly that would be full every night if it was located in New York” while one Gothamite chimed in with: “absolutely worth the ninety minute drive from New York City.”