Primary Plant Based is the first restaurant for long-time Philadelphia chef Mark McKinney. The menu is 100 percent vegan. McKinney has lived a vegan lifestyle for more than three decades and during the pandemic pursued his passion to bring that lifestyle to his own space.
The menu features items like a Sloppy Joe made with banana blossoms, a kimchi pancake with celery root sushi and masa ball soup. McKinney is hoping to share his passion for healthy eating and leave his mark on the Philadelphia culinary scene.
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Farina Pasta and Noodle is serving fresh-made pasta compliments of Daniel Lee. The idea was born while Lee studied culinary at Drexel University, came to life in a ghost kitchen during the pandemic and now has grown to a brick-and-mortar in the Rittenhouse neighborhood. Imagine Chipotle with fresh pasta. Customers choose their pasta, the sauce and the toppings and each dish is prepared using pasta made in-house that day in a fast-casual setting.
Abiha Kitchen has a new look on Chestnut Street. Hasan Ahammad created a menu based on his Bangladeshi roots. Featuring favorites like curry chicken, tikka masala and lamb biryani. He also offers a variety of naan freshly prepared in the restaurant's tandoori oven.
Primary Plant Based | Facebook | Instagram
161 West Girard Avenue, Philadelphia, PA 19123
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Farina Pasta & Noodle | Facebook | Instagram
132 South 17th Street, Philadelphia, PA 19103
Abiha Kitchen | Facebook | Instagram
2101 Chestnut Street, Philadelphia, PA 19103