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Southwark Cafe Restaurant Review: Sheri and Kip Waide consider themselves leaders in the Philadelphia farm-to-plate scene, sourcing ingredients from no fewer than a dozen area family farms. Their commitment shines through in an imaginative seasonal menu that draws in the locals on a regular basis and lures in the suburbanites as well. For starters, try the chilled asparagus soup with ricotta and black pepper or the steamed clams in a tomato-chili sauce, before moving on to larger plates such as the steamed cod with dandelion greens and tomato red onion jam. Vegetarians will go for the mixed grain risotto with roasted mushrooms and wilted greens. The portions are large, the welcome is warm and the cocktails are classics. If you're looking for a late-night bite to go along with your Sazerac, the kitchen stays open until midnight.