Fillies on Phila

$$ •

Hours:
39-41 Phila St, Saratoga Springs
(518) 306-4026

About Fillies on Phila

Fillies on Phila is a new restaurant that has quickly gained a positive reputation among local diners. The hot honey pepperoni pizza and Filly wings are standout menu items, with reviewers praising the quality of the ingredients and the excellent preparation. The restaurant's ambiance is described as still a work in progress, but the food and service have been consistently praised as exceptional.

Customers have enjoyed the cozy atmosphere and friendly bartenders, with one reviewer particularly highlighting their positive experience with Hailey. The restaurant has also received high marks for its pizza, which is made in-house and visible through the fire. Reviewers have noted the thin, crispy crust and quality toppings.

Beyond the pizza, Fillies has impressed with its other menu offerings, including the filet, double-cut pork chop, and ricotta pancakes for brunch. Overall, Fillies has been described as a must-try establishment, with reviewers highlighting the excellent food, drinks, and service, despite the slightly "bright/cool feeling" of the atmosphere.

Customers' Favorites

Fillies on Phila Reviews

4.4
61 ratings
Restaurantji Rating
5
76%
4
7%
3
5%
2
2%
1
10%
Food
4.4
Atmosphere
4.5
Service
4.4

Share your opinion about Fillies on Phila

Restaurantji Rating

Food and service are a 10/10. Definitely give them a try! Such a hidden pizza gem... don’t miss the rangoon sticks and pistachio martini.

Amazing experience! The food was delicious, the service was friendly, and the atmosphere was perfect. Everything came out fresh and flavorful. Definitely coming back and recommending to friends!

place sucks, not worth the money.

Read All Reviews(61)

Menu

Add a Menu
Fillies on Phila Menu
Fillies on Phila Menu

Photos

Add a Photo
Fillies on Phila
Fillies on Phila
View All Photos

Hours

Monday Closed
Tuesday 4 - 9PM
Wednesday 4 - 9PM
Thursday 4 - 10PM
Friday 12 - 11PM
Saturday 10AM - 11PM
Sunday 10AM - 9PM
Updated on: