Trying to score a seat at Friday Saturday Sunday on a whim is notoriously difficult, but my recent experience as a solo walk-in proved that their hospitality is just as world-class as their kitchen. Despite the house being packed, the staff was incredibly accommodating from the second I walked through the door.
While waiting for a spot to open up, they immediately ushered me into the bar area and took my drink order. The bar manager went out of her way to look after me, constantly checking in and reassuring me that a seat would turn over soon. True to her word, I was comfortably seated at the bar within 15 minutes.
I opted for the full tasting menu with the wine pairing. Even though I was dining alone, the warmth of the staff meant I never felt isolated. The bartender looking after me was phenomenal—attentive, kind, accommodating, and just straight cool. The pacing was perfect, and the energy at the bar made the night.
As for the meal itself, everything—and I mean everything—was excellent. Here is how the menu delivered:
The Standouts:
- Eggs and Caviar: A luxurious, flawless combination of potato, leek, and truffle that set an incredibly high bar right out of the gate.
- Fusilli: Perfectly cooked pasta tossed with clams, a striking allium ash, and a deeply savory lobster sauce that had incredible depth.
- Sweetbreads: Beautifully executed with mushroom, plantain, and a precise vin blanc. The touch of sweetness from the plantain was a brilliant contrast to the richness of the dish.
- Fish Course: Flawlessly cooked fish paired with a sharp salsa verde, a complex sauce vin jaune, and served with a side of coco bread that was perfect for wiping the plate clean.
- Koshihikari Rice: An absolute knockout. The texture of the premium rice combined with the subtle heat of aji dulce and the crunch of crispy mangalitsa pork was spectacular.
- Grilled Short Rib: Meltingly tender, glazed in a rich oxtail jus with a hint of peanut that brought a unique, savory complexity to the finish.
- Duck Egg Semifreddo: A vibrant, forward-thinking dessert utilizing mango, passion fruit, fig leaf, and tepache. It was exceptionally bright, balanced, and the perfect note to end on.
The Verdict: Friday Saturday Sunday is easily one of the best dining experiences in Philadelphia. The food and wine pairings are operating at an elite level, but it is the elite, unpretentious hospitality that truly sets this place apart. Whether you are with a group or dining solo at the bar, it is a mandatory stop.
Atmosphere: 5
Food: 5
Service: 5
Chris Pesotski
Absolutely amazing food! Takes a bit too come out, but that makes their bar shine!
Atmosphere: 4
Food: 5
Service: 5
Carlo Capuano
I had an incredible dining experience at Friday Saturday Sunday this Wednesday. The entire tasting menu was thoughtfully curated and beautifully executed from start to finish. Each course had its own identity while still flowing perfectly together. The fusilli with clams and lobster sauce were rich and perfectly balanced, and the sweetbreads were cooked flawlessly—tender, flavorful, and refined. The highlight of the evening was definitely the grilled short rib, which was incredibly tender and deeply flavorful, paired perfectly with the oxtail jus. Service was exceptional. Bridget was attentive, professional, and truly elevated the entire experience. I would have loved the chance to personally thank the chef, but I understand he had already left for the evening—not a negative at all, just a testament to how strong and well-organized the team is. Overall, a 100% top-tier gastronomic experience. Every detail was on point. I’ll definitely be back.
Atmosphere: 5
Food: 5
Service: 5
Marla Mathias
Fabulous tasting menu.
Atmosphere: 5
Food: 5
Service: 5
Stávros Antonakákis
Chad and Hanna Williams have created something exceptionally rare, an experience where every element feels intentional, refined, and complete.
Across the thousands of restaurants I have worked with, what stands out here is the clarity of vision. The cuisine expresses precision and passion, with each dish distilled to its most powerful form. There is a quiet confidence in the execution, nothing overstated, nothing overlooked, just a disciplined pursuit of excellence. Dining here was not simply a meal, it was a composed, intentional experience. From the first course to the last, there was a clear point of view: disciplined technique, confident restraint, and a deep respect for ingredients. Nothing felt excessive, nothing accidental. Every element on the plate earned its place.
What stood out most was the control, flavors layered with precision, textures in deliberate contrast, and a pacing that carried the evening. It reflects not only mastery in the kitchen by Chef Chad, but a unified vision with his wife Hanna. Their presence is felt in the hospitality, the rhythm, and the atmosphere that elevates everything beyond the plate.
That same clarity carries through the staff. The experience flows with a natural rhythm and grace, where timing and tone align seamlessly. It is composed, not constructed, an experience where guests are not just served, but truly received.
This is what happens when culinary excellence and thoughtful stewardship meet. They’re not just serving food, they’re creating memory. And that is the highest level of the craft.
Excellence....fully realized.
Atmosphere: 5
Food: 5
Service: 5
Oh Doyle
Pretty solid, I can definitely respect the heart and effort that this establishment puts forward. I really, truly found the tasting menu to be unremarkable. Compounded with a nice; but highly cramped, congested, and loud environment, this establishment really didn't do it for me. I'm rooting for this place, if you are in Philadelphia, I definitely recommend that you check it out.
Atmosphere: 3
Food: 3
Service: 5
Ann Marie
ordered the chicken liver mousse to go out of my comfort zone - definitely recommend doing the same.. the gnocchi was so good, i ordered a 2nd serving. crab spaghetti was spicy and delicious. the steak was chef’s kiss(ing me on the lips). drinks were great (catholic, prophet, street) and even saw a few people spin the wheel. dessert was also delicious with a scoop of each the ice cream and sorbet.
Atmosphere: 5
Food: 5
Service: 5
Irene
⸻
I came expecting a Michelin-star experience. What I encountered instead was a rather fascinating mystery about how this restaurant managed to receive one in the first place.
The pork dish arrived looking as though presentation had been treated as an optional suggestion. What appeared on the plate resembled watery, overcooked rice with scattered pieces that tasted suspiciously like poorly executed bacon. Visually careless and equally uninspired in flavor, it set the tone for the evening in a way I doubt the kitchen intended.
Then came the lobster pasta — a dish that technically contained lobster, although in such a modest quantity that finding it felt more like a small culinary scavenger hunt. Eventually you do locate it, but in a portion so minimal that it raises the obvious question: if lobster is the headline ingredient, why is it barely present on the plate?
Fortunately, the restaurant offers a solution. For a $30 lobster supplement per table, the dish can presumably begin to resemble what the description suggests. Diners are also invited to add black truffle for $30 per person. One begins to suspect that supplements may be where the real business model lies. Perhaps the idea is that if you keep upgrading the dish — lobster here, truffle there — the meal eventually becomes the Michelin-star experience you originally came for. Though if lobster pasta is on the menu, one might reasonably expect there to already be enough lobster on the plate without requiring a financial upgrade.
There was also another dish featuring caviar, though the impression it left was so faint that even remembering the name of the dish is difficult. The caviar itself appeared in such a modest quantity that it felt less like an ingredient and more like a decorative suggestion.
The ribs were the lone bright spot of the evening: well cooked and flavorful, and almost suspiciously competent compared with everything surrounding them.
Unfortunately dessert returned the meal to its prevailing theme. It wasn’t just forgettable — it was genuinely unpleasant. In fact, a simple cake or muffin from ShopRite would have tasted much, much better and at least had the advantage of being honest about what it is.
Which brings us back to the Michelin star, easily the most puzzling element of the night. After this meal, one can’t help but wonder in what state of mind the critic was when awarding it — or whether somewhere along the way a review meant for a very different restaurant was accidentally attached to this one.
Atmosphere: 3
Food: 2
Service: 4
Matthew Good
Fantastic place for a cocktail after work. Upstairs dinner is elite. Maybe best bar program in city
Atmosphere: 5
Food: 5
Service: 5
Dianne Zubirri
The menu here was very delicious. And also the staff here was very friendly and polite and also the owner was kind. I love how they accommodate their customer. the atmosphere was relaxing. Everything here was amazing!! HIGHLY RECOMMENDED!!
Extremely disappointing experience. Slow, very rude service—and then they automatically charge you a 20% gratuity. The food was just good. Not worthy of the hype, your money, or a Michelin star. There are too many wonderful places to eat in Philly to waste your money here.
Atmosphere: 3
Food: 2
Service: 1
Harsh Mainkar
One of the best culinary experiences in Philly! Worth every bite.
Atmosphere: 4
Food: 5
Service: 5
Matt Zeigler
This review is long overdue as this place absolutely deserves the Michelin Star that it has received. The ownership is outstanding, friendly, and overly accomodating...the dishes are incedibly well thought-out. I was there 2 years ago and Chad went well out of his way to accodate us and it was amongst the best overall dining experiences I have had. Congratulations on making Philadelphia and your restaurant a Michelin Star caliber desination.
Atmosphere: 5
Food: 5
Service: 5
Trang
Was hoping it would knock my socks off and it was honestly so tame. The mackeral tart was the most flavorful dish of the night.
Atmosphere: 3
Food: 3
Service: 4
Jonah W
The food and service was fantastic. Only slight critique is I really am finding it hard to justify the $195 a person. Could have used maybe more caviar or some A5 to justify the price. With that being said it was still fantastic.
Trying to score a seat at Friday Saturday Sunday on a whim is notoriously difficult, but my recent experience as a solo walk-in proved that their hospitality is just as world-class as their kitchen. Despite the house being packed, the staff was incredibly accommodating from the second I walked through the door.
While waiting for a spot to open up, they immediately ushered me into the bar area and took my drink order. The bar manager went out of her way to look after me, constantly checking in and reassuring me that a seat would turn over soon. True to her word, I was comfortably seated at the bar within 15 minutes.
I opted for the full tasting menu with the wine pairing. Even though I was dining alone, the warmth of the staff meant I never felt isolated. The bartender looking after me was phenomenal—attentive, kind, accommodating, and just straight cool. The pacing was perfect, and the energy at the bar made the night.
As for the meal itself, everything—and I mean everything—was excellent. Here is how the menu delivered:
The Standouts:
- Eggs and Caviar: A luxurious, flawless combination of potato, leek, and truffle that set an incredibly high bar right out of the gate.
- Fusilli: Perfectly cooked pasta tossed with clams, a striking allium ash, and a deeply savory lobster sauce that had incredible depth.
- Sweetbreads: Beautifully executed with mushroom, plantain, and a precise vin blanc. The touch of sweetness from the plantain was a brilliant contrast to the richness of the dish.
- Fish Course: Flawlessly cooked fish paired with a sharp salsa verde, a complex sauce vin jaune, and served with a side of coco bread that was perfect for wiping the plate clean.
- Koshihikari Rice: An absolute knockout. The texture of the premium rice combined with the subtle heat of aji dulce and the crunch of crispy mangalitsa pork was spectacular.
- Grilled Short Rib: Meltingly tender, glazed in a rich oxtail jus with a hint of peanut that brought a unique, savory complexity to the finish.
- Duck Egg Semifreddo: A vibrant, forward-thinking dessert utilizing mango, passion fruit, fig leaf, and tepache. It was exceptionally bright, balanced, and the perfect note to end on.
The Verdict: Friday Saturday Sunday is easily one of the best dining experiences in Philadelphia. The food and wine pairings are operating at an elite level, but it is the elite, unpretentious hospitality that truly sets this place apart. Whether you are with a group or dining solo at the bar, it is a mandatory stop.
Atmosphere: 5
Food: 5
Service: 5
Absolutely amazing food! Takes a bit too come out, but that makes their bar shine!
Atmosphere: 4
Food: 5
Service: 5
I had an incredible dining experience at Friday Saturday Sunday this Wednesday.
The entire tasting menu was thoughtfully curated and beautifully executed from start to finish. Each course had its own identity while still flowing perfectly together.
The fusilli with clams and lobster sauce were rich and perfectly balanced, and the sweetbreads were cooked flawlessly—tender, flavorful, and refined.
The highlight of the evening was definitely the grilled short rib, which was incredibly tender and deeply flavorful, paired perfectly with the oxtail jus.
Service was exceptional. Bridget was attentive, professional, and truly elevated the entire experience.
I would have loved the chance to personally thank the chef, but I understand he had already left for the evening—not a negative at all, just a testament to how strong and well-organized the team is.
Overall, a 100% top-tier gastronomic experience. Every detail was on point. I’ll definitely be back.
Atmosphere: 5
Food: 5
Service: 5
Fabulous tasting menu.
Atmosphere: 5
Food: 5
Service: 5
Chad and Hanna Williams have created something exceptionally rare, an experience where every element feels intentional, refined, and complete.
Across the thousands of restaurants I have worked with, what stands out here is the clarity of vision. The cuisine expresses precision and passion, with each dish distilled to its most powerful form. There is a quiet confidence in the execution, nothing overstated, nothing overlooked, just a disciplined pursuit of excellence. Dining here was not simply a meal, it was a composed, intentional experience. From the first course to the last, there was a clear point of view: disciplined technique, confident restraint, and a deep respect for ingredients. Nothing felt excessive, nothing accidental. Every element on the plate earned its place.
What stood out most was the control, flavors layered with precision, textures in deliberate contrast, and a pacing that carried the evening. It reflects not only mastery in the kitchen by Chef Chad, but a unified vision with his wife Hanna. Their presence is felt in the hospitality, the rhythm, and the atmosphere that elevates everything beyond the plate.
That same clarity carries through the staff. The experience flows with a natural rhythm and grace, where timing and tone align seamlessly. It is composed, not constructed, an experience where guests are not just served, but truly received.
This is what happens when culinary excellence and thoughtful stewardship meet. They’re not just serving food, they’re creating memory. And that is the highest level of the craft.
Excellence....fully realized.
Atmosphere: 5
Food: 5
Service: 5
Pretty solid, I can definitely respect the heart and effort that this establishment puts forward. I really, truly found the tasting menu to be unremarkable. Compounded with a nice; but highly cramped, congested, and loud environment, this establishment really didn't do it for me. I'm rooting for this place, if you are in Philadelphia, I definitely recommend that you check it out.
Atmosphere: 3
Food: 3
Service: 5
ordered the chicken liver mousse to go out of my comfort zone - definitely recommend doing the same.. the gnocchi was so good, i ordered a 2nd serving. crab spaghetti was spicy and delicious. the steak was chef’s kiss(ing me on the lips). drinks were great (catholic, prophet, street) and even saw a few people spin the wheel. dessert was also delicious with a scoop of each the ice cream and sorbet.
Atmosphere: 5
Food: 5
Service: 5
⸻
I came expecting a Michelin-star experience. What I encountered instead was a rather fascinating mystery about how this restaurant managed to receive one in the first place.
The pork dish arrived looking as though presentation had been treated as an optional suggestion. What appeared on the plate resembled watery, overcooked rice with scattered pieces that tasted suspiciously like poorly executed bacon. Visually careless and equally uninspired in flavor, it set the tone for the evening in a way I doubt the kitchen intended.
Then came the lobster pasta — a dish that technically contained lobster, although in such a modest quantity that finding it felt more like a small culinary scavenger hunt. Eventually you do locate it, but in a portion so minimal that it raises the obvious question: if lobster is the headline ingredient, why is it barely present on the plate?
Fortunately, the restaurant offers a solution. For a $30 lobster supplement per table, the dish can presumably begin to resemble what the description suggests. Diners are also invited to add black truffle for $30 per person. One begins to suspect that supplements may be where the real business model lies. Perhaps the idea is that if you keep upgrading the dish — lobster here, truffle there — the meal eventually becomes the Michelin-star experience you originally came for. Though if lobster pasta is on the menu, one might reasonably expect there to already be enough lobster on the plate without requiring a financial upgrade.
There was also another dish featuring caviar, though the impression it left was so faint that even remembering the name of the dish is difficult. The caviar itself appeared in such a modest quantity that it felt less like an ingredient and more like a decorative suggestion.
The ribs were the lone bright spot of the evening: well cooked and flavorful, and almost suspiciously competent compared with everything surrounding them.
Unfortunately dessert returned the meal to its prevailing theme. It wasn’t just forgettable — it was genuinely unpleasant. In fact, a simple cake or muffin from ShopRite would have tasted much, much better and at least had the advantage of being honest about what it is.
Which brings us back to the Michelin star, easily the most puzzling element of the night. After this meal, one can’t help but wonder in what state of mind the critic was when awarding it — or whether somewhere along the way a review meant for a very different restaurant was accidentally attached to this one.
Atmosphere: 3
Food: 2
Service: 4
Fantastic place for a cocktail after work. Upstairs dinner is elite. Maybe best bar program in city
Atmosphere: 5
Food: 5
Service: 5
The menu here was very delicious. And also the staff here was very friendly and polite and also the owner was kind. I love how they accommodate their customer. the atmosphere was relaxing. Everything here was amazing!! HIGHLY RECOMMENDED!!
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Extremely disappointing experience. Slow, very rude service—and then they automatically charge you a 20% gratuity. The food was just good. Not worthy of the hype, your money, or a Michelin star. There are too many wonderful places to eat in Philly to waste your money here.
Atmosphere: 3
Food: 2
Service: 1
One of the best culinary experiences in Philly! Worth every bite.
Atmosphere: 4
Food: 5
Service: 5
This review is long overdue as this place absolutely deserves the Michelin Star that it has received. The ownership is outstanding, friendly, and overly accomodating...the dishes are incedibly well thought-out. I was there 2 years ago and Chad went well out of his way to accodate us and it was amongst the best overall dining experiences I have had. Congratulations on making Philadelphia and your restaurant a Michelin Star caliber desination.
Atmosphere: 5
Food: 5
Service: 5
Was hoping it would knock my socks off and it was honestly so tame. The mackeral tart was the most flavorful dish of the night.
Atmosphere: 3
Food: 3
Service: 4
The food and service was fantastic. Only slight critique is I really am finding it hard to justify the $195 a person. Could have used maybe more caviar or some A5 to justify the price. With that being said it was still fantastic.
Atmosphere: 5
Food: 5
Service: 5
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