This restaurant, set in a townhouse in Philly’s Washington Square West neighborhood, was opened in 2011 by the husband and wife team of Josh and Coleen Lawlor. Josh Lawlor cut his teeth working for some of the best farm-to-table chefs in the country, and you can see the influence of mentors like Dan Barber and Bill Telepan in dishes like a bloody beet steak with yogurt, shallots, pan drippings and amaranth, a soup of Spring leeks and watercress with a roasted sea scallop, pickled ramp and crispy golden quinoa and slow cooked Lancaster veal shank with buckwheat polenta, trumpet mushrooms, spring onions, chickweed and olive tapenade.