Philadelphia Magazine has high praise for the new akitchen concept, so much so that it has been named Best of Philly for 2014. The magazine's Best of Philly issue, now in its 41st year, is a compendium of everything worth doing, seeing, drinking, and eating in Philadelphia. You can read more about akitchen's accolades as the Best Restaurant Reboot and the Best Squid dish in Trey Popp's review - click here to read.
The New American menu from Kulp and his talented chef de cuisine, Jon Nodler, is just flat-out exciting. But the grill's true stars were whole fish for sharing that are different from any others in Philly. Like the restaurant's unconventional wines, this is an a.kitchen challenge worth embracing. To read the entire review click here
Food and Wine magazine says a.kitchen is an amazing new grill restaurant. Chef Eli Kulp grills over Japanese-inspired hardwood charcoal. To read the entire story click here
Chef Eli Kulp is reinventing the menus at a.kitchen with a simple, yet striking approach: flavor-forward cooking over lump hardwood charcoal using the freshest seasonal ingredients he can find. The technique is old-school in a way—just a red-hot smoldering fire—with Kulp bringing his modern approach and attention to detail to each dish. Add on a.kitchen's untouchable selection of food-friendly wines and you have a new one-of-a–kind Philadelphia dining experience.
Look for new menus to launch in Mid–March. MORE→
We are thrilled to announce that a.kitchen's Chef Eli Kulp, was recognized as one of the Best New Chefs for 2014 by Food & Wine
’s Editor-in-chief, Dana Cowin. Food & Wine has been compiling its list of Best New Chefs for the past 25 years, helping transform rising culinary talents into industry superstars. This award continues to demonstrate Kulp’s capabilities as one of the country’s most talented and talked about chefs. The team at AKA Rittenhouse Square and akitchen + bar are proud to have him at the helm. MORE→